Text 4703, 94 rader
Skriven 2010-12-07 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Student Loans
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> student loans [...] I think they are similar to your scheme ...
 DD> except for the forgiveness part.

They only do that in a select few cases of course.

 DD> I put myself through using the pay-as-you-go scheme

I took out loans my first time around but also worked summers and
part-time, so I didn't need much. I owed a whopping $1800 which was
easy to pay off in 9 months even with 1969 pay cheques of $600 per
month. The second time around I was self sufficient as I could earn,
with overtime, enough in 4 summer months to live for 12 months,
working on pipeline during the 1970s oil boom.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood in Pastry with Leek Cream Sauce
 Categories: British, Pastry, Clams, Mussels
      Yield: 6 Servings
 
    350 g  Puff pastry
      1    Egg yolk
      1    Sachet of powdered saffron
    350 g  Trimmed leeks; sliced thin
    300 ml Single or double cream
    175 g  Mussels
    175 g  Cockles
     50 g  Butter
           A little wine or vermouth
      1 cl garlic; minced, opt'l
           Salt and pepper
           TO GARNISH:
           Chopped parsley
 
  Preheat the oven to Gas Mark 7/ 220 C/ 425 F.
  
  Roll out the pastry into a rectangle and cut out 6 rectangles;
  about 5 x 3 inches (13 x 8 cm) - this will be a little thicker
  than you usually roll.
  
  Mix the egg yolk with the saffron and paint each pastry shape.
  
  Using a sharp-pointed knife, make an even criss-cross pattern on
  the top of each.
  
  Bake on a lightly wetted tray in the preheated oven for 10-15
  minutes until very well risen and cooked through.
  
  Cool a little , split carefully in two, remove any uncooked pastry
  and return to the turned-off, cooling oven to dry out.
  
  Cook the sliced leek over a gentle heat in the cream until well
  softened but still rather green.
  
  Liquidise and then strain through a fine sieve.
  
  Season and keep warm.
  
  If you are using mussels or cockles, neither should have been
  bathed in vinegar and both should be rinsed well to remove any
  remaining grains of sand.
  
  Melt enough butter in a pan to coat the seafood, with a little
  wine or vermouth if used.
  
  Toss the seafood in this just long enough to warm through. (Those
  with a taste for the earth rather than the sea might also sprinkle
  in a little finely chopped garlic.)
  
  Put the bottom of each reheated pastry sandwich in the middle of a
  warm plate and pile on the seafood.
  
  Sandwich with the pastry tops.
  
  Now spoon the warm leek cream around the pastry.
  
  Sprinkle a little chopped parsley on the sauce and serve at once.
  
MMMMM



Cheers

YK Jim


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