Text 31674, 89 rader
Skriven 2015-10-07 06:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: stuff 296
=================
> I learned yesterday that I get a $5K "homestead" exemption and $6K "Senior"
> discount from the assessed value of the property. That will drop my tax bill
> from $700(ish) to around $200. 

Congratulations.

If I get the handicapped exemption they may wind
> up paying me ..... Bv)=

I think you had to have been on the rolls earlier as handicapped,
either that or have a sudden catastrophe. I've never bothered to
claim legally blind privileges except with the income tax people
so probably would not qualify for a locally administered exemption
even if I waved the doctor's letter in the face of the county
clerk. On the other hand the house is still officially held by the
estate, so my personal condition wouldn't be relevant anyway.

> Someone probably figured out the average number of dish washings, toilet
> flushes and baths per square footage range of the individual house and
assigned
> that value. The problem with that is that no one is "average". Just ask 'em.

No doubt. Swisher says that his water is charged in this
manner as well; of course Anchorage is a fairly wet place.
I forgot to ask how they did it in his winter home, Havasu
City, which is a bit on the secco side.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: THAI GRILLED-BEEF SALAD
 Categories: Thai, Salads, Meat, Jue
      Yield: 6 servings

      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM--------------------------DRESSING-------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves; chopped
      2    Red serrano chiles; sliced
      2    Green serrano chiles; sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)

  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
  oil and mix together. Rub the garlic mixture over the beef; marinate
  for 30 min. Broil or grill beef until medium rare. Slice into
  2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
  tomatoes under a hot broiler, turning occasionally. Do not overcook.
  Cool. Cut into wedges and add to the beef. Evenly spread the sliced
  onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
  form a flat parcel. Place directly on top of a medium-high stove
  burner for 1 minute--it should make sizzling sounds. Turn over; cook
  for about 30 seconds longer until charred. Remove, unwrap and cool.
  Add to the beef mixture. Line a platter with the large lettuce
  leaves. Shred remaining leaves and scatter them on top.

  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
  ground dried shrimp until fragrant, about 10 seconds. Reduce to
  medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
  fish sauce, lime juice and sugar; stir together until dissolved.
  Cool. Add beef mixture, mint and coriander to wok; toss together
  gently. Pour mixture over lettuce. Serve at room temperature.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)

MMMMM
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