Text 30543, 121 rader
Skriven 2015-09-04 06:22:51 av Dave Drum (1:18/200.0)
  Kommentar till text 30524 av NANCY BACKUS (1:123/140)
Ärende: Re: New Crib
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

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

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

 NB> Those probably required javascript or some such... didn't see anything
 NB> to enter on except for the picture that I did see... :)  I'm using
 NB> Lynx, a text browser...  :)

IIRC that's the one that Glen down in Orsztrailer uses with his Windows III or
98 or whatever.

 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...?

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

 NB> So it's different... better in some ways, less better in others...  :)
 NB> Counter space and cabinets are definitely a plus...  :)  And the trays
 NB> work fine... ;)  Would you be able to install a double wall oven at
 NB> some later point, should you so desire...?

Funny you should mention that - Phil and I have been plotting and scheming a
place to put the double stack. I think it will fit in the "utility closet" that
holds the furnace and water heater. There seems to be enough room in the
pixtures - but I won't know for sure until I can see the tale of the tape.

 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...  :)

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

 NB> Is it adjacent to your new digs...?  Or elsewhere in the area...?

My new place is on the far east side. The lot in on the near south side of
town. Still, it's a good investment. If it does as well as the FoMoCo stock I
bought at the bottom of the market .......

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

 NB> Unless the roomie's a chile head, too... ;)

There is always a hidden habanero in the mix.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southeast Asian Rice Noodles w/Calamari & Herbs
 Categories: Oriental, Pasta, Seafood, Chilies, Citrus
      Yield: 4 Servings
 
      1 lb Cleaned squid; bodies in
           - 1/3" rings, tentacles
           - halved
      8 oz (1/8") dried rice-stick
           - noodles
      6 tb Fresh lime juice
      1 tb Asian fish sauce
      2 ts Sugar
    3/4 ts Hot red pepper flakes
      6 tb Oil
      1    Kirby cucumber; in thin
           - half-moons
      2    Scallions; thin sliced
      1 c  Mixed coarse chopped herbs
 
  Cold noodle dishes are a great way to cool off, and since both
  calamari and rice-stick noodles require little cooking, the
  combination makes for an excellent lunch or dinner on a hot, lazy
  day. With its generous amount of fragrant garden herbs, this salad
  even smells refreshing.
  
  Cook squid in a 5-quart pot of well-salted boiling water, stirring
  once, until just opaque, about 1 minute. Transfer with a slotted
  spoon to an ice bath to stop cooking, reserving boiling water in pot.
  
  Boil noodles in same water until just tender, about 3 minutes.
  
  When squid is cool, transfer to a plate, reserving ice bath, and pat
  dry.
  
  Drain noodles, then transfer to ice bath to stop cooking. Drain well,
  then snip with kitchen shears 2 or 3 times.
  
  Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper
  flakes, and 1 teaspoon salt in a large bowl until sugar has
  dissolved. Add oil in a slow stream, whisking until combined.
  
  Add noodles and calamari to dressing with cucumber, scallions, and
  herbs and toss well.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet | August 2009
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 17 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... If the family skeleton must remain, make it dance.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)