Text 34032, 81 rader
Skriven 2015-12-06 13:01:02 av Sean Dennis (1:18/200)
     Kommentar till en text av Stephen Haffly
Ärende: New Car
===============
-=> Stephen Haffly wrote to Dale Shipp <=-

 SH> Unfortunately, this turned out to be a scam. I missed the red flags, so

I'm sorry to hear that.  I've fallen victim to a scam so I understand your
frustration.

 SH> Instead, we are in the process of purchasing an RV through a dealer. It
 SH> is another camping trailer, a Forest River R-Pod 179. This link has
 SH> details:

I love that trailer!  It's got all the amenities I'd want and it's at a good
price, even at full price.  I've bookmarked that page just for future
reference.  I believe that the Pathfinder could pull that just fine once I
get the transmission fixed or if I purchase another vehicle that can tow. 
Believe it or not, the Pathfinder's rated a Class III hitch so it can pull
that trailer easily.

Enjoy your new trailer.  If I had something like that, I'd be looking for
excuses to make road trips. :)

Someday.

Oh, something nice: I'm hoping to be able to attend my first echo picnic
this year for the first time in nearly 20 years.  We'll see how things go.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: RAVIOLI WITH RICOTTA FILLING
 Categories: Italian, Cheese
      Yield: 36 Servings
 
MMMMM---------------------BASIC PASTA DOUGH--------------------------
      4 c  Sifted flour
    1/2 ts Salt
      4    Eggs
      6 tb Very cold water

MMMMM----------------------RICOTTA FILLING---------------------------
      3 c  Ricotta cheese (about
           1 1/2 lbs)
      2    Eggs, well beaten
      1 tb Parmesan cheese
    3/4 ts Salt
    1/4 ts Pepper
  1 1/2 tb Chopped parsley
 
  BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted
  flour and salt. Make a well in center of flour.  Add eggs, one at a
  time, mixing slightly after each addition: Add gradually about: 6
  Tablespoons very cold water Mix well to make a stiff dough. Turn
  dough onto a lightly floured surface and knead for 3 to 5 minutes
  until smooth and elastic. (Use shorter time if you are using a pasta
  machine to roll the dough.) RICOTTA FILLING Combine in a large bowl
  all filling ingredients. ASSEMBLY Divide dough into fourths.  Lightly
  roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide
  strips. Use the strips immediately--do nt allow to dry. Place 2
  teaspoons of the filling 1 1/2 inches from the narrow end and in the
  center of the strip. Continue along the strip, placing the filling at
  about 3 1/2 inch intervals.  Fold the strip in half lengthwise,
  covering the mounds of filling.  To seal, press the edges together
  with the tines of a fork. Press gently between the mounds to form
  rectangles about 3 1/2 inches long. Cut apart with a pastry cutter
  and press the cut edges with the tines of a fork to seal. COOKING In
  a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually
  add the ravioli (about one-half at a time). Boil rapidly, uncovered,
  about 20 minutes or until tender. Remove raviolis with a slotted
  spoon and drain.  Palce on a warmed platter and top with tomato
  sauce. Sprinkle with: grated Romano or Parmesan cheese Serve
  immediately.
  
  Makes about 3 dozen ravioli.
 
MMMMM

--Sean
 

... The quartermaster has only two sizes, too large and too small.
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