Text 27637, 92 rader
Skriven 2015-05-31 12:32:00 av Dave Drum (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: Re: Credit Cards
========================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> My Discover and Master Cards give cash back .... 1% mostly - except
 DD> that the Discover does 5% on fuel purchases during 1st quarter,
 DD> restaurants in second quarter, home improvements third quarter and
 DD> department stores (physical and on-line) last quarter.

 NB> You have a different "deal" on your Discover card than I have... mine
 NB> just gives 2% on gasoline and restaurant purchases... rarely any other
 NB> special deals... anything else on that card is at the "up to 1%" which
 NB> actually starts at .25%...  Mine is called the Open Road card... my
 NB> Chase card is 1% on anything, with the occasional extra 4% on certain
 NB> categories that change each quarter and isn't consistent like your
 NB> Discover card...

My Discover "IT" card and my friend Les's regular Discover (he just had his
replaced with one with a Euro Chip embedded) are both on the same deal. I
didn't know there were others. Les has had his Discover since it was owned by
Sears and Getback.
 
 DD> I wish I had been able to wait on the stuff for the tin can until the
 DD> 5% home improvements rebate could be added to Menard's 11% rebate.

 NB> That would have been nice...  :)   Life doesn't usually work out like
 NB> that, though...  ;0

I know. But, still ............

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastilla
 Categories: Game, Poultry, Pastry, Herbs, Nuts
      Yield: 6 Servings
 
MMMMM--------------------------STUFFING-------------------------------
      4    Pigeons
      1 kg Onions
    100 g  Butter
    100 g  Powdered sugar
    250 g  Almonds
      6    Hard-boiled eggs
           Flat-leaf parsley
           Coriander
           Salt & pepper
           Saffron
           Cinnamon

MMMMM--------------------------PASTILLA-------------------------------
    100 g  Butter
      2 lg Eggs; beaten
      1 kg Large pastilla sheets (filo)
 
  Emblematic of Fassi cuisine (meaning from Fez) and Moroccan
  cuisine in general, here is the recipe for this sweet & sour
  pigeon pie. For six people.
  
  Allow around 45 minutes + 1 hour 10 cooking time. Place the
  pigeons in a casserole dish with the chopped up parsley,
  onions, butter, saffron, pepper, salt and a little sugar.
  Cook at a medium heat for 40 minutes. Remove the pigeons.
  Reduce the sauce to obtain a syrup. De-bone the pigeons in
  a large bowl. Add the sugar, crushed almonds, hard-boiled
  eggs cut into small pieces and the syrupy sauce.
  
  Mix together.
  
  Butter the pastilla mold and lay a first layer of filo
  sheets (smooth side down) overlapping them and leaving a
  third to hang over the edge of the mold. Spread a layer
  of the stuffing. Cover over with the sheets. Continue
  until the stuffing runs out.
  
  Fold up the overhanging leaves. Stick them with the beaten
  egg. Bind together with more sheets. Brush with butter and
  glaze with egg.
  
  Cook on a medium heat at 250øF/120øC/Gas 4 for 20 mins.
  
  Turn the pastilla to glaze this side with butter for a few
  minutes. Decorate with lattices of cinnamon and icing sugar.
  
  Recipe courtesy Moroccan Tourist Office
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Life itself is the proper binge." -- Julia Child
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)