Text 18690, 136 rader
Skriven 2014-10-30 06:04:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: New Crib was:wood stoves
================================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> Going to look at a nice 2 bed, 1 bath place on Monday - we'll see
 DD>> what eventuates from that. It's possible my mortgage stroke will be
 DD>> substantially less than my lot rent where I currently am.

 NB>> Trying again, eh...?   Hope this one works out better... :)  Sounds
 NB>> like a nice prospect.  :)

 DD> You never know until you go look. It was owned previously by a "cat
 DD> lady" who kept (or was kept by) 40 or more cats. Besides needing a roof
 DD> on the garage right now and one on the house within 2 years and the 60
 DD> amp electrical service, the basement was has the south wall reinforced
 DD> by 8" I-beams to keep it from caving in. And after the cats there isn't
 DD> enough Febreze within six counties .....

 DD> And it looked so good on paper and on the drive-by.

 NB> You never know until you actually go look... so true...  The basement
 NB> sounds rather scary, actually... the roofs and the electrical service
 NB> don't sound too good, either...   If it were just the cats, there's a
 NB> pretty neat product called Nature's Miracle that is really good at
 NB> abolishing odors, including feline and canine ones... Another one, but
 NB> I don't know if one can still get it, was called Abolish...  They use
 NB> natural enzymes to destroy odors...

Another bullet added to my gun. Thanks for the tip ... especially if I ever
need it. Phil and I figured around 10K in materials - even if I did all the
work myself ... and I ain't ever climbing on another roof at my advanced years.
The basement was the real killer of the deal, though. I could do the rewiring
my own self - and use a fellow member of Vintage Iron Riders who is a retired
electrician to check me out and sign off on it.
 
 DD> The search continues.

 NB> Hopefully you'll find a keeper pretty soon...  :)

Got another, in a somewhat better neighbourhood, a bit bigger. It has a recent
roof. But, the Realtor blurb says "renters were not kind to this property".
Cosmetics I can handle. Paint is (relatively) inexpensive. And no basement to
worry about - it's on a slab. Phil is going to do a walk-around on it today
whilst I am at work. We'll see what eventuates.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ashland House's Stuffed Chicken Breast
 Categories: Poultry, Vegetables, Stuffing, Greens, Potatoes
      Yield: 4 Servings
 
      3    Red bell peppers
      1    Red bell pepper; cored,
           - seeded, sliced
      2    Carrots; peeled, julienned
      4    Chicken breasts; boned
           - skinned
      5 tb Olive oil
      5 cl Garlic; mashed (divided)
      2    Yellow onions; chopped
           - (divided)
      2 bn Spinach
      1 tb Fresh tarragon
           Salt & black pepper
      1    Plum tomato; chopped
      1 c  Chicken  broth
      4 c  Mashed potatoes; cooked
           Oil
 
  Preheat the oven to 350oF/175oC.
  
  Over an open flame or electric burner, char the 3 whole red
  bell peppers. In a bowl, place the charred peppers. Cover
  the bowl with plastic wrap and cool 10 minutes in the
  refrigerator.
  
  In a small pot, blanch the carrot sticks in boiling water
  and drain. Immediately place the sticks in very cold water.
  Set aside.
  
  Place each chicken breast between 2 sheets of plastic wrap
  and pound to 1/4-inch thickness; set aside.
  
  In a heavy skillet over medium-high heat, heat 2 tablespoons
  olive oil. Saute 3 of the mashed garlic cloves and half of
  the chopped onion for 1 minute. Add the spinach, tarragon,
  and salt and black pepper to taste. Cook until the spinach
  is wilted. Set aside.
  
  On a cutting board, lay each piece of chicken flat and
  season with salt and black pepper, to taste. Spread on 1/2
  cup of the sauteed spinach mixture and top with 3 carrot
  sticks and 3 slices bell pepper. Roll up the chicken breast,
  covering the spinach. Set aside.
  
  In a another skillet over high heat, heat the remaining 3
  tablespoons olive oil. Sear the chicken rolls. In a
  casserole dish, place the seared chicken rolls.
  
  In the preheated 350oF/175oC oven, bake the chicken until
  done, about 15 to 20 minutes.
  
  Remove the peppers from refrigerator; rub skins off with a
  clean towel. Remove the the peppers core and seeds and chop
  into roughly 1/2-inch pieces.
  
  In another skillet over medium-high heat, heat 2 tablespoons
  of vegetable oil. Saute the remaining garlic and onions for
  1 to 2 minutes, until translucent. Add the bell peppers,
  tomato and chicken broth. Cover and bring to a boil. Reduce
  the heat and simmer for 5 minutes.
  
  Into a blender, carefully pour the vegetables and puree
  until smooth. Season with salt and black pepper to taste.
  
  TO SERVE: Divide the mashed potatoes onto 4 plates and
  generously ladle the red bell pepper sauce next to them. Cut
  each of the chicken rolls twice diagonally and place on top
  of sauce, leaning them against potatoes with cut side up.
  
  Serve immediately with leftover sauteed spinach.
  
  Makes 4 servings.
  
  Recipe by: Chef Jeff Jelinek of Ashland House, 7611
  Westview, Houston, Texas
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... 2nd star on the right, then on until morning ...
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