Text 30451, 89 rader
Skriven 2015-09-01 07:50:00 av Dave Drum (88728.cooks)
  Kommentar till text 30410 av NANCY BACKUS (1:123/140)
Ärende: New Crib was:Pick-a-nic
===============================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Been a busy boy today. Went out and bought a house. Finally.
 DD> http://tinyurl.com/DIRTYS-NEW-PAD1 for pictures, etc. and

 NB> I was only able to see the picture of the outside... Looked pretty
 NB> nice, though...  :)

There is a raft of other pixtures if you click on the little inset photo in the
lower right corner. Or click the arrows in the upper right. If your wood-fired,
steam powered, belt drive, Ned Ludd signature model computer will allow that. 
Bv)=  But, it's no big deal.
 
 DD> The kitchen is a "Pullman" kitchen - which is the only downside.

 NB> Guess you can't have everything...  Is it worse than your TinCan
 NB> model...?

Not as much room - the tin can kitchen is "eat-in". But more usable counter
space, more and more usable cabinets. And no double wall oven. But, hey, I'm
single and I own some nice TeeVee trays -- even if I no longer suck at the
glass teat.

 DD> But the icebox was still cold and the smooth-top electric stove gave
 DD> off heat when I tickled the controls. I definitely ain't an "eat-in"
 DD> kitchen unless I want to eat standing up.

 NB> No room for a stool...?

Maybe. But I'd have to go into another room to turn around if I did that.

 DD> Got a fireplace, and real knotty pine (not panelling) in the living
 DD> room. I'm just a tiny bit pumped .....

 NB> About time you found something... you've been looking for a while,
 NB> now... ;)   Congratulations...  :)

I also bought (on spec) a 40' X 150' city lot from the local tax man for U$600.
I'll have to pay the taxes (140/yr) and keep it mowed. The fair market value is
listed as $7K -- just too big a bargain to pass by.

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

      Title: Empty Nest Filets
 Categories: Beef, Mushrooms, Booze
      Yield: 2 servings

      2    Filet Mignon
    1/2 lb Cremini mushrooms; sliced
      1    Shallot; minced
      2 tb Butter
           Fresh ground black pepper
    1/2 c  Brandy

  Place a heavy frying pan over medium heat and let it heat
  up. Add the butter and tip the pan so the butter sizzles
  but doesnâ€Öt burn. Add the shallot and cook briefly until
  it softens, then add the mushrooms and cook until theyâ€Öre
  just short of done.

  Using a slotted spoon, remove the mushrooms from the pan,
  leaving the butter and mushroom juice. Turn the heat to
  high. Add the steaks and sear on both sides. (This recipe
  will produce rare to medium-rare steaks; if you or your
  date likes - shudder - well-done beef, you can butterfly
  that steak, put it in the pan first, and cook it with a
  cover on until itâ€Ös done through before you add the good
  steak.).

  Remove the steaks from the pan. Add the brandy and a lot
  of black pepper, and cook down until itâ€Ös syrupy.

  Put the steaks and the mushrooms back in the pan and let
  them all cook together for a few minutes, until the steaks
  are done to your liking and hot through, and the flavours
  have all blended.

  By Wendy Hoogland on February 21, 2013

  Recipe from: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... Chile Heads don't have to worry about roommates stealing their food.
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