Text 30659, 96 rader
Skriven 2015-09-07 06:49:17 av Dave Drum (1:18/200.0)
  Kommentar till text 30640 av JIM WELLER (1:123/140)
Ärende: Re: New Crib
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 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. / it's a good investment. If it does as well as the
 DD> FoMoCo stock I bought at the bottom of the market .......

 JW> At that price you can't loose.

It has been filed away in my Round Tuit list. I am more worried about getting
closed on the new digs and getting settled in than what I'll do with that lot.
That is, beyond contracting with a couple of my brother's grandkids to mow it
every two weeks (as needed).

Mobile homes are not allowed within the friendly confines of Spring-A-Leak
unless grandfathered due to annexation or the lot being larger than one acre. I
am checking on modular and factory-built restrictions as time permits - like
sometime in November. Late. If it has to be stick-built .......

There is a video for this recipe at:
https://www.youtube.com/watch?v=Bb5f0MpzwBo

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

      Title: Chicken & Pasta w/Mushroom Velouté Sauce
 Categories: Poultry, Mushrooms, Pasta, Sauces, 
      Yield: 2 servings

     12 oz (340g) fresh pasta dough
           +=OR=+
      1 lb (454g) dry penne pasta *
  1 1/2 oz (3 1/2 tb/43g) butter; whole
           - or clarified
  1 1/2 oz (5 t/43g) all-purpose flour
      2 c  (473ml) chicken stock; pref
           - homemade
           Olive oil or clarified
           - butter for frying
     12 oz (340g) chicken; in bite-size
           - pieces
     10    White button mushrooms;
           - sliced
      1 md (to lg) onion; chopped
      1 cl garlic (2 if small); minced
           - or pressed
           Salt & pepper
           Parmesan or Romano cheese;
           - garnish (opt)

  If using fresh pasta dough, roll the dough and shape the
  garganelli (see Pasta From Scratch). Set aside.

  Heat butter and flour in a medium saucepan until the
  butter is melted. This is a roux. Cook the roux about 1
  minute to eliminate the raw flavour from the flour. Add the
  chicken stock and bring to a boil to thicken. This is a
  velouté. Remove from the heat, cover, and set aside.
 
  Heat the oil in a skillet over medium heat and sauté the
  chicken until thoroughly cooked but not browned. Transfer
  to a bowl and set aside. Wipe the skillet. Add more oil
  and sauté the sliced mushrooms until tender, about 3
  minutes. Transfer to the bowl of chicken and set aside.
  Sauté the onion until golden, about 20 minutes, reducing
  the heat as the onions reduce in moisture. Add the garlic
  and cook a minute longer. Return the chicken and mushrooms
  to the skillet and add the velouté. Blend and season with
  salt and pepper. Herbs, such as oregano, can be added if
  desired. Cover and set aside.

  Cook the garganelli in boiling water about 1 minute and
  drain. If using dry penne, cook according to package
  directions and then drain. Add the cooked pasta to the
  skillet of chicken and mushroom sauce. Blend well and heat
  to serving temperature. Plate and garnish with grated or
  shredded Parmesan or Romano cheese. Serve with your
  favorite vegetables.

  * For this recipe I made my own garganelli pasta. The
  pasta takes a lot of time to shape. A quick substitute is
  penne.

  Serves 4

  By Dennis W. Viau; The Mobile Home Gourmet

  Recipe from: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... Exercise will make you realise you'd rather be lazy and dead sooner.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)