Text 2012, 106 rader
Skriven 2013-07-01 00:22:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 1969 av Jim Weller (1:123/140)
Ärende: Re: old pianos
======================
 -=> On 06-30-13  00:02,  Jim Weller <=-
 -=> spoke to Michael Loo about old pianos <=-

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

 JW> -4- hot tubs
 JW> -3- leaky hot tubs

Not a problem here:-}}

 JW> -2- small pianos
 JW> -1- large pianos.

I suppose one might say that our piano is a small one since it is an
upright and not a grand.  I doubt that it will ever be moved -- at least
not until we cannot move.

Our house has two serious defects.  There is carpet that is more than 40
years old and the concrete garage floor is sagging.  Replacing the
carpet would be a horendous hassle with all the furniture.  We are used
to the sag in the garage floor, and are not inclined to bother fixing
it.

OTOH, our remodeled kitchen is very nice.  We took the old kitchen
(about 12x12) and added an extension that was 12x16.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BREAD PUDDING for 2
 Categories: Dessert, D/g, Cajun, Bread
      Yield: 2 Servings
 
MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
  2 1/2 oz Stale French bread,
           -Torn into bite size pieces
           - or 2 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
    3/4 c  Milk (see note)
    1/2 c  Sugar
    1/8 c  Butter, melted
      1    Eggs
    1/2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
    1/4 c  Raisins
    1/4 c  Coconut (optional)omitted
    1/4 c  Chopped pecans
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/2 ea 1 lb cans sliced peaches
           -(drained)
           USE FRESH OR FROZEN PEACHES

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/4 c  Butter (1/2 stick, 1/8 lb)
    3/4 c  Powdered sugar
      1    Egg yolks
    1/8 c  Bourbon-peach brandy or
           -peach snapps* best choice
           (used peach brandy)
 
  NOTE:  Amount of liquid depends on how dry the bread is. Experiment
  until mixture is very moist but not soupy.
  
  For the Bread Pudding:
  
  Oven Method:
  
  Combine liquid ingredients until well blended.  Combine with
  remainder of pudding ingredients; mixture should be very moist but
  not soupy. Pour into buttered pryex bowl large enough for volume.
  
  Place into non-preheated oven. Bake at 350 for approximately 1 hour
  or until top is golden brown and knife inserted in middle comes out
  clean . Serve warm with sauce.
  
  For the Whiskey Sauce: Cream butter and sugar over medium heat until
  all butter is absorbed. Remove from heat and blend in(TEMPER) egg
  yolks. Pour in bourbon gradually to your own taste, stirring
  constantly. Sauce will thicken as it cools.  Serve warm over warm
  bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit
  juice or liqueur to complement your bread pudding.
  
  Source: New Orleans School of Cooking and Louisiana General Store.
  
  Entered by Dale & Gail Shipp, Columbia Md. Personal note:  Went to a
  cooking class here and they prepared this recipe except that they
  added drained canned peaches to the bread and used a peach liqueur
  instead of whiskey for the sauce.  It was superb.
  
  Pudding for two tested 1/12 - worked well.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:31:21, 01 Jul 2013
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