Text 30816, 148 rader
Skriven 2015-09-12 05:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: catch up 1
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW>    Subj: New Crib

 > Mobile homes are not allowed within the friendly confines of
 > Spring-A-Leak unless grandfathered

 JW> Some high end modulars are virtually indistinguishable from stick
 JW> built once assembled and if mounted on concrete foundations really
 JW> ought to be treated as houses by even the most tight ass of building
 JW> permit issuers.

My "powers that be" are beholden to real estate developers/realtors/big
contractors and the folks from the "money" side of town who all are peddling
the image of a mobile home as it was in the 1940s or in the Lucille Ball
flicker "The Long, Long Trailer". I agree that on a foundation, with a porch
added on, and landscaped just a bit it can be hard to tell.

 JW> Every place is different but YK has several types of residential
 JW> zones:

 JW> RR (Restricted Residential): large lots, stick built only, minimum
 JW> 1600 sf homes, no suites, home occupations, schools or churches,
 JW> just single family detached homes.

That sounds like some of the "neighbourhood association rules" and covenants
written into the deeds of up-scale subdivisions. Those, BTW, have the force of
law ..... including silly bugger things like disallowing solar drying of
laundry (outdoor clotheslines). Or parking cars in ones driveway.

 JW> R1 single family, modulars allowed but not mobile homes, basement
 JW> suites, home businesses, schools, churches all OK.

By modular do you mean a home broken down to truckable sized segment and
assembled on site? Or what we call "pre-fab" which is walls and roof trusses
built/pre-wired/pre-plumbed in a factory then trucked to the site and set-up
and finished on site. Pre-fab is allowed in most locations in this
unicipality.

 JW> R2 All R1 uses plus duplexes.

 JW> R3 medium density multifamily

 JW> R4 high rise multifamily

 JW> R5 mobile homes (out of 7000 dwellings over 1000 are R5 zoned)

Our R4 and R5 also usually includes S1 (Mom & Pop sized shops and C-stores), B1
(Smallish offices - lawyers, doctors, vets, etc.)

 JW>   Subj: High $$$ was:food or not

 > Move down here - the real estate market, according the yesterday's
 > bird cage liner, is a seller's market. And T-bone or Porterhouse
 > certified Angus steaks are U$6.99/lb

 JW> I don't think so. I work on a percentage and would starve to death
 JW> flogging $600 lots and $25,000 homes. According to realtor.com your
 JW> city's median average home sale $116,700. I'll stay here, sell $400K
 JW> places and pay a little extra for my steaks!

No Realtor I know sells $600 lots. That's for the Tax Man. They sell the $5K
(and up) building lots, more expensive developed lots and insurance (some of
them) on the whole enchilada. And the co$t of living has to be a lot less here.

 JW>   Subj: odds & sods 199

 > Farmed salmon around here is currently U$8.99/lb and up. Wild
 > caught is even more.

 JW> For once I've got you beat! Wild caught Pacific salmon from B.C.
 JW> $3.99 per pound (on special, not everyday). Mind you I'm talking
 JW> about pink salmon here, not coho or sockeye.

I'm not much of a fan of salmon. I'll eat it if hungry enough and there is no
salami, or pork steak or hamburger available. But only enough to hold my navel
away from my spine.

 > pollock [...]  battered and called walleye)

 JW> Somebody should be up on fraud charges! And can't the customers tell
 JW> the difference? And who would want to batter beautiful walleye?

I am amazed when I order "walleye" and actually get walleye - or even something
from the perch family. The texture and the skin pattern of the McCoy is fairly
distinctive. If real walleye were served to all who order it the Walleyed Perch
would soon be on every endangered species list known to man. Or extinct.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Enchiladas Suizas (Chicken Enchiladas In Tomatillo-Cream 
 Categories: Latino, Vegetables, Poultry, Chilies, Cheese
      Yield: 5 servings
 
  1 1/2 lb Tomatillos; husked, rinsed
      2    Serrano chilies; stemmed
      1 c  Rough chopped cilantro
      1 c  Sour cream
    1/2 ts Cumin seed; toasted
      4 cl Garlic; rough chopped
      2    Poblano chilies; roasted,
           - peeled, seeded, rough
           - chopped
           Salt & ground black pepper
      1 c  Oil
      8    (6") corn tortillas
      3 c  Cooked shredded chicken
  1 1/2 c  Shredded queso Oaxaca or
           - mozzarella
 
  Arrange an oven rack 4" from the broiler and heat broiler
  to high. Place tomatillos and serranos on a foil-lined
  baking sheet and broil, turning as needed, until blackened
  all over, about 10 minutes. Let cool for about 10 minutes,
  and then peel and discard skins. Transfer to a blender
  along with cilantro, sour cream, cumin, garlic, poblanos,
  and 1 cup boiling water; season with salt and pepper, and
  purée until smooth. Set enchilada sauce aside.
  
  Heat oil in a 12" skillet over medium-high heat. Working
  in batches, grasp tortillas with tongs and fry in oil
  until pliable, about 1 minute. Transfer tortillas to a
  work surface. Place chicken in a bowl and toss with 1 cup
  enchilada sauce until evenly coated. Divide sauced chicken
  evenly among tortillas, and roll tortillas tightly around
  chicken. Pour about 1 cup enchilada sauce in the bottom of
  a 9" x 13" baking dish, and place tortilla rolls in dish,
  seam side down, creating one row down the center of the
  dish. Pour remaining enchilada sauce over rolls, and cover
  evenly with cheese.
  
  Heat oven to 375oF/190oC. Bake enchiladas until sauce is
  bubbling and cheese is melted on top, 25 minutes. Remove
  from oven, and let cool for 10 minutes. Serve with plenty
  of sauce.
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 06 May 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Avoid exposure to the dangerous local cuisine.
 
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