Text 19038, 115 rader
Skriven 2014-11-07 08:40:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Prices was:condos
=========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> http://tinyurl.com/WEST-VINE

 JW> That's the price of a second hand car.

 JW> The prices in your part of the world totally amaze me.

Different conditions - hugely different transport cost, insulation
requirements, etc. 
 
 JW> The cheapest property I've moved this year was a 1971 mobile home,
 JW> mostly original, on a 40 X 100 titled lot for $105,000. The new
 JW> owner immediately tore down the home to make way for a new mobile.

Believe me, 13.5K is VERY inexpensive. Even if I have to put a roof on it
(which it appears that I will have to do - along with carpet, vinyl, paint,
heavier insulation in the attic (my idea)) I'm still in at <25K. The lot is
tiny, too 53' X 40' ..... less grass to mow.   Bv)=

Of course the tax man claims that the fair market value of the place is
$50,800. I wonder if they'd pay that? I can see that if this deal gets done I
am going to protest mightily at their valuation and assessment.
 
 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Spanish Shanty Scallops
 JW>  Categories: Scallops
 JW>       Yield: 4 Servings

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

      Title: Bubba Gump Shrimp Co. Shrimp Shack Pasta
 Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
      Yield: 2 servings

     12 md Shrimp; peeled, deveined,
           - tails on

MMMMM------------------SWEET TEQUILA MARINADE-----------------------
      1 tb Minced garlic
    1/4 c  Fresh lime juice
    1/4 c  Molasses
    1/4 c  Olive oil
      1 tb Tequila
      2 tb Sweet chilli sauce

MMMMM-----------------------VELOUTE SAUCE---------------------------
  2 1/2 c  Chicken stock
      2 tb Butter
      2 tb Flour
        pn (ea) salt & white pepper

MMMMM---------------------------PASTA-------------------------------
      4 oz Uncooked rigatoni pasta
    1/2 tb Minced garlic
      1 tb Butter; softened
      1 tb Fresh lemon juice
      1 ts Grated lemon peel
    1/2 tb Chopped fresh parsley
      1 c  Diced Roma tomatoes
      1 tb Thin sliced green onion
      1 tb Crumbled feta cheese

  Thread shrimp onto 4 bamboo skewers. 

  Combine Sweet Tequila Marinade ingredients and brush
  generously over shrimp; reserving some marinade for
  basting. Let shrimp marinate at least 30 minutes,
  refrigerated.

  MEANWHILE, PREPARE VELOUTE SAUCE: Bring chicken stock to
  boil in small saucepan; remove from heat.

  Melt butter in saucepan and add flour, salt and pepper.
  Stir until thoroughly blended, about 2 minutes.

  Gradually add hot stock, stirring until sauce boils and
  thickens. Reduce heat and simmer, uncovered, 20 minutes or
  until reduced by about half. Strain into small bowl.

  TO PREPARE THE PASTA: Bring pot of water to boil and add
  pasta. Cook until al dente, or according to instructions
  on package. Drain.

  Grill shrimp over medium heat, turning at least once and
  basting with marinade each turn. Shrimp is done when
  medium-rare.

  In a skillet, saute garlic in butter. Stir in lemon juice,
  lemon peel and parsley. Stir in Veloute Sauce. Add cooked
  pasta and stir gently until sauce just starts to thicken.

  Add tomatoes, toss to incorporate and remove from heat.

  Remove cooked shrimp from skewers and place on top of
  pasta. Sprinkle with crumbled feta cheese and green onion.

  Makes 2 servings

  SOURCE: From General Manager John Vaughan of The Bubba
  Gump restaurant in Kailua-Kona, Hawaii, published in the
  Honolulu Star Advertiser, Sep 15, 2010

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... "Apples don't grow on trees, you know." -- Frank Burns
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)