Text 19041, 155 rader
Skriven 2014-11-07 09:17:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: house
=============
-=> Stephen Haffly wrote to Dave Drum <=-

 DD> At the asking price I can afford to do a bit of "sweat equity". On
 DD> cursory inspection there are two windows that are in severe need of
 DD> repair or replacement, a spot in the porch roof that needs to be
 DD> (at least) re-shingled ..... and a lot of clean-up and application
 DD> of some no longer inexpensive paint done. I'll (well, my brother who
 DD> was in the HVAC trade) will be checking out the heating plant and
 DD> the wiring.
 
 DD> Someone pointed out that the side of the house that gets the most
 DD> direct sun was a different shade from the other three sides ... I
 DD> figure I only see one side at a time - right?

 SH> Yes, I agree that with a price like that, repairs are easier to afford.
 SH> I think your mortgage will be for a lot fewer years than ours too. BTW,
 SH> I got word today that the mortgage is approved. It looks like we just
 SH> need the VA reinspection and then things should be pretty much set for
 SH> closing at 1:00 p.m. on November 20th.

I am looking at less than 10 years of payments - so that I have a reasonable
shot at not needing to use my life insurance to pay it off.   Bv)=  Depends on
how the situation as I described it to Nancy plays out. 
 
 SH> Yes, you can only see one side at a time. Is the side that is different
 SH> sun faded or was that a deliberate repainting of the one side that
 SH> didn't quite match? You could go for a different color on each side
 SH> depending on what is on sale/closeout at your local paint supplier's
 SH> store. :)

It's just sun-faded. And whilst the description in the listing said the siding
was "vinyl" it is, in fact, metal. I will go back with a magnet to see if it
steel or aluminum. At least it's not Masonite or pressed wood.
 
 DD> Me too. 0600. As soon as the lady stepped out the door and declaimed
 DD> loudly "Hear ye, hear ye, the polls are now open!" I started marking
 DD> my ballot. By now I have seen the results of all of the local (and
 DD> many national) races. Win some, lose some. Once again I didn't vote
 DD> for the winning gubernatorial candidate. That was to be expected as my
 DD> vote was a protest vote "against" either major player. Too bad we're
 DD> never offered a "None of the above" option.

 SH> I think "None of the above" would win a lot of elections. I think
 SH> someone did a legal name change to "None of the above." Apparently,
 SH> Nevada has a "none of these candidates" option. However, even if that
 SH> is the highest vote, the candidate with the next-highest vote total
 SH> "wins."

Luther Divine Knox, Sr., known as L. D. Knox, or "None of the Above" Knox, or
Nota Knox (March 9, 1929 - May 27, 2009), was a colorful politician from
Winnsboro, the seat of Franklin Parish in northeastern Louisiana, who attracted
national media attention in 1979 when he legally changed his name to "None of
the Above" Knox to protest the lack of candidate choices. Knox claimed that the
absence of choices led to the selection of the "lesser of two evils". He hence
proposed that voters be given the "None of the Above" option if they reject the
declared candidates for office. - "Obituary of L.D. Knox". Monroe News Star,
June 1, 2009.

 SH> It's November, so one of the turkey recipies you posted is likely
 SH> appropriate. I think this one deserves a trial run, but it will be
 SH> after we move. However, it has a problem. The ingredients list has
 SH> "Turkey thigh meat" but the directions say "turkey breast." I suspect
 SH> that the directions should say "thigh" instead of "breast" since I
 SH> can't imagine turkey breast making very good pastrami.

Thanks for pointing that out. I'm surprised that I didn't catch it in the
original version. But, here is the corrected version - fresh from my Meal
Muncher - with the rub, too.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Pastrami -- 01
 Categories: Poultry, Herbs, Marinades, Rubs
      Yield: 2 Pounds
 
  2 1/2 lb Turkey thigh meat
      1 qt Water
    1/2 c  Brown sugar
    1/2 c  Kosher salt
    1/3 c  + 1 ts dry juniper berries;
           - crushed
    1/4 c  Black pepper; coarse ground
      1 tb Whole black peppercorns
      6 cl Garlic; crushed
      2 ts Thyme
      1 ts Whole cloves
      3    Turkish bay leaves
 
  Turkey pastrami is a low fat alternative to beef pastrami
  and it tastes just as good. This method is easier than
  making your own beef pastrami.
  
  In a saucepan combine the water, brown sugar and salt.
  Bring to a boil, stirring until the salt and sugar are
  dissolved. Remove from heat and stir in the 1 tablespoon
  of whole black peppercorns, thyme, bay leaves, whole
  cloves and garlic. Allow to cool. Place turkey meat in a
  nonreactive container and pour cooled mixture over it.
  Make sure that the turkey is completely covered. Cover and
  refrigerate for 48 hours.
  
  Prepare smoker for a smoke at about 220oF/105oC for 2 1/2
  hours. Combine juniper berries and coarsely ground black
  pepper. Remove turkey meat from brine mixture and rinse
  under cold water. Pat dry with paper towels and cover with
  juniper berry-black pepper rub. Make sure you press the
  rub into the surface of the turkey. Place turkey in
  smoker, skin side down and smoke for 2 to 2 1/2 hours, or
  until it reaches an internal temperature of 165oF/75oC.
  
  Remove from smoker and allow to cool. The turkey pastrami
  will continue to gain flavor the longer you let it rest.
  You can wrap it tightly and refrigerate for up to 1 week.
  
  Yield: Makes about 2 pounds of pastrami
  
  From: http://bbq.about.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastrami Rub
 Categories: Spices, Rubs, Condiments
      Yield: 1 Batch
 
      4 tb Kosher salt
      4 tb Paprika
      3 tb Coriander seeds
      3 tb Brown sugar
      2 tb Black peppercorns
      2 tb Yellow mustard seeds
      1 tb White peppercorns
      8 cl Garlic; minced
 
  Combine coriander seeds, peppercorns and mustard seeds in a
  spice grinder. Grind coarsely. Add in remaining ingredients
  and mix well. Rub is now ready to use. It may be stored,
  refrigerated in an airtight container.
  
  Derrick Rhodes
  
  From: http://bbq.about.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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