Text 1969, 86 rader
Skriven 2013-06-30 00:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: old pianos
==================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> There's a nice Baldwin upright in the den at Bethesda - my
 ML> mother bought it because she thought a piano was a high status
 ML> thing to have. It's never been played or even tuned. Crazy dame.
 ML> Also nice furniture, but you can't even give the things away
 ML> nowadays.

Things that Realtors hate the most that misguided vendors offer to
leave behind as "sales incentives" ...

-4- hot tubs

-3- leaky hot tubs

-2- small pianos

-1- large pianos.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Anchovy, Red Pepper And Manchego Pintxos
Categories: Spanish, sandwiches, appetizers, snacks
  Servings: 4

     12    (1/2-inch) slices of
           baguette
    1/4 c  extra virgin olive oil
      1 md clove garlic, cut in half
     12    thin slices of manchego
           cheese
      1    jarred roasted red bell
           pepper, drained and cut into
     12    slivers
     12    olive oil-packed anchovy
           fillets, drained
           Sherry vinegar, for
           drizzling
     12    toothpicks or small wooden
           skewers, for serving

Some of the best drink-friendly snacks come impaled on sticks and
skewers. Spanish Pintxos (or pinchos) are similar to tapas in that
they are small snacks served in bars; however, pintxos are usually
speared with a skewer or toothpick and anchored to a piece of crusty
bread. Pintxos are great in that they are infinitely adaptable to
any number of flavors and ingredients. Shrimp and pickled peppers,
ham and melon, smoked salmon and eggs, anything really, can be
pierced onto a round of bread.

Brush both sides of the baguette slices with the olive oil, then
place the baguette slices on a baking sheet. Lightly toast the bread
directly under the broiler until golden brown, 30-seconds to 1
minute per side. Remove the bread from the broiler and rub the top
of each baguette slice with the cut side of the garlic.

Place the manchego slices on each slice of bread, followed by a
sliver of roasted red bell pepper, followed by an anchovy fillet.
Return the baguette slices to the broiler and broil just until the
cheese melts, 30-seconds to 1 minute.

Remove the topped baguette slices from the oven, then secure each
with a toothpick. sprinkle with sherry vinegar and serve
immediately.

Yield: 12 hors d'oeuvres, serving 4 to 6

Posted by: Marvin Gapultos

From: Serious Eats
 
MMMMM-------------------------------------------------






YK Jim


... Do not let someone making an "incentive" bonus manage a nuclear plant

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