Text 6237, 120 rader
Skriven 2013-10-29 14:54:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Possibilities
=====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I'm in about the same situation. I am torn currently between leaving
 DD> tin-can living for stick-built housing. I looked at a place the other
 DD> day that I can afford, is nicely laid out and is all the house I will
 DD> ever need. But, it has this huge yard and parking for only one car. I'd
 DD> have to park either the Ranger or the Benz on the street. And go buy a
 DD> riding mower.

 NB> Is there some reason why you'd not be able to make additional parking
 NB> available for the second car...?  With all that yard, one could pave
 NB> (or stone) a bit extra for a wider or longer driveway...  And turn the
 NB> yard into gardens, so as not to need a riding mower... ;)

The front yard is tiny - the home is set back from the street only about twenty
feet (maybe less) And it's fenced. A former owner converted the attached garage
to a "family" room with a full bath, a fireplace, separate heating from the
rest of the house, etc. It's well done - but the driveway leaves just enough
room to not have the back bumper of a standard mid-sized car
(Taurus/Sebring/Malibu) not sticking into the street .... if the front bumper
is almost touching the siding. To get more parking I'd have to tear out the
fence and brick the front yard - and then invest heavily in Round-up to fight
the inevitable grass growing up between the bricks.
 
 DD> Not to mention I can buy a brand-new mobile home and put
 DD> it right next to this one -- for under $15K. And the yard remains tiny
 DD> with places for both rides. The trade off is the lot rent comes due
 DD> every month. But, then one should escrow 1/12th of the tax bill every
 DD> month -- just like rent. Even so, taxes would be less than 1/3 of the
 DD> lot rent. I dunno. Lots of inertia here.  Bv)=

 NB> Inertia does come into play, doesn't it... :)

It's called, I believe, gluteus maximus leadus.   Bv)= 
 
 DD>> The residual heat from making the Meatball Pot Pie would warm your
 DD>> underground home for nearly a week. More if you make the meatballs
 DD>> first (instead of using the frozen called for in the first recipe).
 NB>> I can imagine.  :)    Looks tasty, too...  :)

 DD> I haven't made the first recipe - YET. And just as a note -- I
 DD> sometimes use 50% hamburger in the meatballs, along with the Italian
 DD> sausage. But, those are really quite tasty .... damn, now I have to
 DD> make up a pot of pasta for supper and an order or two of meatballs.
 DD> I know how I'll be spending my afternoon.

 NB> Got you Jonesing, eh...?  (G)

 DD> I make this without the pork chops, usually.
 DD> Title: Mama Pacetti's Spaghetti Sauce

 NB> My girlfriend used to (maybe still does, haven't been around to eat her
 NB> cooking lately) make sauce with pork chops, meatballs and chunks of
 NB> Italian sausage...

 DD> Leftover sauce (yeah, right) freezes well.

 NB> I suppose if one made a big enough batch, and served it to few enough
 NB> people, just maybe one might have a little left over...  ;)   Like
 NB> maybe Ruth Haffly making sauce at her dad's...  :)

Well, as there is just me ...... but, yepper, it turned out right nicely. And I
had some freezer space available. I took the meatball pie to my brother's as he
has fed me often enough. Time for payback. Then I had to come back home and
e-mail Ms. Vicky the recipes.   Bv)=  Apparently it's a keeper there, too.

Here is a keeper that is one of the sausages that I took to the 1999 Canadian
Caper picnic in Hemmingford, PQ. It was well-received and there were no
survivors.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Chilies
      Yield: 3 Pounds
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
     10 cl Garlic; peeled
      1 ts White pepper
      2 tb Sage
    1/2 ts Cayenne
      2 ts Black pepper
      2 ts Quatre epices *
      2 tb Salt
 
  * 1 part nutmeg, 1 part ginger and 7 parts white pepper
  
  Grind the pork butt, pork fat, ham and garlic on the large
  grind plate of a meat grinder.
  
  Place ground meat in a bowl, add spices and mix thoroughly.
  
  You can sauté a small quantity of the mixture and taste
  for seasoning.
  
  You may want to add more spices, salt, pepper or garlic.
  
  Stuff sausages into pork casings (available at most large
  meat stores or your friendly local butcher).
  
  You can saute sausages over low heat with a little butter
  for 15 to 20 minutes, or poach in simmering liquid.
  
  You may grill them as well.
  
  Serve with cold beer.
  
  From: The Book of Garlic
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The mere smell of cooking can evoke a whole civilisation - Fernand Braudel
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