-=> Janis Kracht wrote to Dave Drum <=-
> Well, sometimes life intrudes, y'know. Been a busy boy today. Went out and
> bought a house. Finally.
> http://tinyurl.com/DIRTYS-NEW-PAD1 for pictures, etc. and
>http://tinyurl.com/DIRTYS-NEW-PAD2 for what some nutso folks seem to think
it'
JK> Really nice house Dave, Congratulations :)
I just wish the kitchen was a bit larger. I remember fondly, as I am sure you
do also, that fantastic kitchen in your Windsor manse.
> worth. I got it for $25K with a home warranty. Spent most of the day at the
JK> And really nice price :) :)
> standing up. Got a fireplace, and real knotty pine (not panelling) in the
> living room.
JK> Very nice :)
> I'm just a tiny bit pumped .....
JK> I can understand that! You did good there :)
I was sort of surprised - the last 4 (four, count 'em) houses I had made an
appointment to look at sold on the same day I made the appointment -- to
someone else using a different realtor (sometimes at the same firm). My guy
said he ought to hire me to help sell tough to move places. Make an appointment
and someone sells the house.
This here recipe is easy and *very* tasty. It claims 4 servings .... unless I
am hungry Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fish Filets w/Tomato Rice
Categories: Seafood, Herbs, Vegetables, Rice
Yield: 4 servings
1 lb Fresh fish filets; perch,
- flounder, sole, haddock,
- or cod
1/2 c Raw rice
1 ts Dried oregano
15 oz Can diced tomatoes
1/2 ts Salt
Fresh ground pepper
Place filets in a buttered 1 1/2 quart baking dish. Pour
rice around fish; sprinkle with oregano, pepper and salt
and pour tomatoes over all. If using whole tomatoes
break them up with a fork.
Cover dish with foil and bake in a 375øF/190øC oven for
about 50 minutes or until fish flakes easily and rice is
tender.
Makes 4 servings
RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters
Uncle Dirty Dave's Kitchen
MMMMM
... Spam is loved in some parts of the world. But then so is lutefisk.
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