Text 2063, 119 rader
Skriven 2013-07-01 08:39:00 av Dave Drum (68096.cooking)
   Kommentar till text 2012 av Dale Shipp (1:261/1466.0)
Ärende: old pianos
==================
-=> Dale Shipp wrote to Jim Weller <=-

 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

 DS> Not a problem here:-}}

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

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

Is it a spinet? The ones I have seen are usually no more than waist high and
usually sound as much like a toy piano as they look. Uprights come in all
manner of sizes/qualities. Some as big as a full sized grand piano stood on end
- because that's what they are. Most, however are smaller - more like a baby
grand size. My mother had a Wurlitzer baby grand that she got for her birthday
in 1934. Georgia inherited it when Mom died - and I arranged for a friend of
mine to buy it as she didn't play and didn't have a place for it. The friend
still speaks to me so he must have been happy with the deal.  Bv)=
 
 DS> Our house has two serious defects.  There is carpet that is more than
 DS> 40 years old and the concrete garage floor is sagging.  Replacing the
 DS> carpet would be a horendous hassle with all the furniture.  We are used
 DS> to the sag in the garage floor, and are not inclined to bother fixing
 DS> it.

I didn't notice any of the carpet looking old/worn when I was last at your
house. There are two ways to fix your garage floor - call some outfit like
"Slab Jackers" and pay through the nose. Or, pour a ready mix layer on top of
what is already there for a lot less money. But, as you say, you are used to
it. And it's not a big deal unless a sink hole opens up under it.
 
 DS> OTOH, our remodeled kitchen is very nice.  We took the old kitchen
 DS> (about 12x12) and added an extension that was 12x16.

Your kitchen is very nice. Living in a trailer as I do I am somewhat jealous.

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

      Title: Al's Soup Kitchen Seafood Bisque
 Categories: Soups, Seafood, Dairy, Herbs, Wine
      Yield: 6 servings

      2 c  Dry white wine
      1    Bay leaf
      1 lg Onion; rough chopped
      1 cl Garlic
      2    Ribs celery
      1    (1 1/2 lb) lobster
     12 md Shrimp; in the shell
     24    Mussels; well scrubbed
     12    Sea scallops
      4 c  Heavy whipping cream
      1 c  Milk
      1 t  Dried thyme
      1 tb Minced fresh parsley
    1/4 ts Dried rosemary
      1 c  Fresh spinach; chopped
    1/2 c  Grated carrot
           Salt & pepper
    1/2 ts Fresh lemon juice
 
  Combine the white wine, bay leaf, onion, garlic, and
  celery in a large stockpot over medium heat. Bring to a
  boil. Add the lobster, cover the pot and steam for 10
  minutes. Remove the lobster.
   
  Add the shrimp, cover the pot, and steam for 5 minutes.
  Remove the shrimp with tongs.
   
  Add the mussels, cover the pot and steam until they open,
  about 5 minutes. Remove the mussels with tongs, extract
  the meat, and discard the shells. Discard any that do not
  open.
   
  Add 2 cups water to the liquid in the pot, bring to a
  boil, and then add the scallops. Cover the pot and steam
  for 3 minutes. Remove the scallops with tongs.
   
  Extract the lobster meat, reserving the shells. Peel and
  devein the shrimp, reserving the shells. Chop the meats
  into bite-sized portions; cover and set aside.
   
  Return the seafood shells to the pot of broth and add 2
  cups water. Bring to a boil, and then reduce the heat and
  simmer for 30 minutes. Strain the broth and return to the
  pan.
   
  Bring the broth to a simmer over low heat. Add the cream,
  milk, thyme, parsley and rosemary and simmer until the
  mixture thickens slightly, 5 minutes. Add the lobster,
  shrimp, mussels, and scallops and simmer for 2 minutes.

  Stir in the spinach and carrots and simmer another 2
  minutes just to wilt the spinach. Season with salt and
  pepper, and stir in the lemon juice.

  Serve hot.
   
  Serves 6.
   
  Source: The New York Cookbook, Molly O'Neill, 1993

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... If soup isn't hot enough to make a grown man wince, it's undrinkable.
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