Text 6632, 68 rader
Skriven 2013-11-09 22:58:45 av Stephen Haffly (1:396/45.27)
   Kommentar till text 6601 av MICHAEL LOO (1:123/140)
Ärende: home security
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Hi Michael,

Ruth has only hinted at it, but when we arrived home from our most
recent trip, we found that the house where we live was broken into and a
number of pieces of jewelry were stolen. Most of them were Ruth's. All
but one of my tie tacks and two of my tie bars were taken. It looks like
something must have spooked the perpetrator, because there were many
more things of greater value that were not taken.

After the policeman and crime scene investigator left, the past several
days have been occupied in getting the door fixed (landlord's
responsibility), contacting the detective who is handling the case and
giving him a list of items stolen, and contacting the insurance company
to also give them a list and values (ongoing).

My birthday present to myself was to go out and get an Iris security
system from our local Lowe's Home Improvement store and installing it.
There were also some other improvements to make it more difficult for
someone to break in again.

The improved security will make it easier on us if and when we need to
take off again on an extended trip. We will be testing it on an
overnight trip soon.

Meanwhile, I noticed that Ruth got some carrots and parsnips when we
were shopping. I guess she will be making this again. :)

Title: Roasted Carrots and Parsnips with Thyme
Yield: 4 servings
Cooking Time: 20 minutes
Preparation Time: 10 minutes
Source: Recipe courtesy Danny Boome - All rights reserved by Crash Bang Boome P
Website: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_2938

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Ingredients
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1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
2 tablespoons honey
 Coarse salt and freshly ground black pepper
6 sprigs fresh thyme

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Instructions
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Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger
ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season
with salt and pepper and toss to coat. Scatter the thyme sprigs on
top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for
another 10 minutes until the vegetables are soft and slightly
caramelized. Serve warm.


Regards,

Stephen
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