Text 7206, 83 rader
Skriven 2011-02-15 05:51:02 av Dave Drum (1:18/200.0)
   Kommentar till text 7178 av Nancy Backus (1:261/1381)
Ärende: Water, water everywhe
=============================
NANCY BACKUS Said to DAVE DRUM about Re: Water, water everywhe

NB>  DD> Especially since you didn't have to try to find a paint that
NB>  DD> would cover the Chinese red without bleeding through. In his
NB>  DD> last house, my

NB> We'd been doing some stripping/peeling all along, as the paint
NB> happened to loosen, but a ceiling is hard to reach... ;0

NB>  DD> After he died my mother tried four times to paint that wall -
NB>  DD> but, the red kept bleeding though. Finally my brother and I put
NB>  DD> up thin sheets of drywall, mudded it in and ... end of problem.
NB>  DD> Mom papered the wall

NB> Even with the water dripping through it, not all of the paint came
NB> off... the contractors ended up with your solution... the ceiling is
NB> the width of a thin sheet of drywall lower now...  But my ceiling is
NB> a lovely shade of cream now.... ;)

NB>  DD> with  matching peppermint stripe wallpaper, peddled the brass
NB>  DD> bed and replaced  it with a set of white (faux) French
NB>  DD> provincial furniture.

NB> She finally made it respectable... (G)

Yes, she did. Went from Chicago whore house decor to French whore house 
decor.  BvP=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Provencal Beef Stew
 Categories: Stews, Wine, Beef, Vegetables, Pasta
      Yield: 6 servings

      2 lb Beef chuck
  1 1/3 c  White wine vinegar
    1/4 c  Olive oil
    1/2 ts (ea) Salt & ground pepper
      1    Turkish bay leaf
      2 cl Garlic; peeled, crushed
      1 ts Minced fresh thyme
      2    Narrow strips orange peel
      2 c  Dry red wine
      2 tb Minced parsley; garnish
           Buttered noodles; to serve
 
  Trim meat of excess fat and cut into 2" cubes. In a
  large bowl, whisk together vinegar, 2 tb of the oil,
  salt, pepper, bay leaf, garlic, thyme, and orange
  peel. Add meat, cover bowl with plastic wrap, and
  refrigerate for 12 to 18 hours. Drain meat, reserving
  marinade. Pat meat dry with paper towels.
   
  In a Dutch oven or large skillet with lid, heat
  remaining 2 tablespoons olive oil over moderately high
  heat. Brown meat well on all sides. Add wine and
  reserved marinade. Bring to a simmer and cook,
  uncovered, for 3 minutes. Reduce heat to maintain a
  bare simmer. Cover and cook until meat is meltingly
  tender (about 3 hours). For best flavor, allow stew to
  cool to room temperature, then refrigerate, covered,
  overnight. Reheat gently to serve. Ladle stew into
  warm soup bowls, over buttered noodles, if desired,
  and garnish each serving with parsley.
 
  Recipe by: the California Culinary Academy

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... An optimist is the human personification of spring. - Susan J. Bissonette

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)