-=> Janis Kracht wrote to Dave Drum <=-

 >> 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.

 JK> Yes, I still compared all kitchens that we looked at when we were
 JK> looking for a house to that one.. it was great.  This one isn't so bad,
 JK> but it's smaller for sure than the one in Windsor.  Of course the
 JK> maintenance on that house in Windsor was PITA :)  Not just for me, but
 JK> for Ron as well.  It was one of those houses that everytime you
 JK> blinked, something needed attention.  This current house we're in is
 JK> probably the same age as the one in Windsor, but was rebuilt in around
 JK> the 50's by a mason and he didn't cut any corners, that's for sure.
 JK> It's cool in the summer and warm in the Winter.  Can't argue with that
 JK> :)

Were I to build new I would do an updated farmhouse kitchen writ large -- as I
remember from my Aunt Inez and Uncle Rob's house in Coulterville, IL. The rest
of the house would hub off the kitchen. In place of her large, expandable, oak
table I'd have an island similar to your house in Windsor with a cook top,
sink, and under-counter ice box(es) .... in addition to the regular big
ice-box, freezer, and a gas-fired "wood stove look-alike" ..... along with a
double stack wall oven. Not to mention cabinet space til who wouldn't have it
and all the counter-top one could wish.

Unless one of my lottery tickets pays off big time that's not likely to happen
- given my 73 years.

 >> Very nice :)

 >> I'm just a tiny bit pumped .....

 >> 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
appointmen
 > and someone sells the house.

 JK> hahahaha :)  We saw the same kind of thing when we were looking in
 JK> Ithaca.. by the time I decided I wanted to look at a house, it was
 JK> gone.  This one I decided was it mostly because like you, I saw about 4
 JK> houses get grabbed by someone else :)  And this one had some nice
 JK> features.. decent kitchen, 3 bdrm, decent yard: 1/2 acre instead of 1+
 JK> acre in Windsor, and not a miniscule patch of green stuff like most
 JK> other places had "in town".  Room for the idiot dogs so that's good for
 JK> me 

 > 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

 JK> Looks good :)  I made Lamb with orzos & Tomato last night.  Had some
 JK> for lunch today as well:

 JK> ===http://www.marthastewart.com/334309/lamb-baked-with-orzo===

 JK>     1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish

I had never run across Kefalotiri cheese before. So, off I went to Uncle Bing -
and it's a Greek version of Pecorino Romano. Never see it before - that may
make a project for the next pique-nique.

Only Marfa would do lamb w/orzo and a Greek cheese and *NO* lemon.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamb Burgers W/Cucumber Raita
 Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Citrus
      Yield: 4 servings
 
MMMMM--------------------------BURGERS-------------------------------
  1 1/4 lb Ground lamb
    1/4 c  Fine minced red onion
      1 ts Salt
           Fresh ground black pepper
    1/4 ts Cumin
      4    Hamburger buns
           Cilantro leaves (opt)
           Butter (if needed)

MMMMM---------------------------RAITA--------------------------------
    1/2 lg Cucumber; peeled, grated
      1 c  Plain yogurt
    1/4 c  Finely minced red onion
      2 tb Fresh lemon or lime juice
      1    Jalapeno; seeded, minced *
    1/4 ts Salt + salt to taste
           Fresh ground pepper
 
  By Tara Duggan, Chronicle staff writer
  
  Preheat a grill to medium-hot or the oven to broil.
  
  Gently combine burger ingredients, then gently shape into
  4 patties. Cook on a lightly oiled grill, on a foil-lined
  pan about 4 inches from the heating element, or in a grill
  pan until cooked through, about 5-7 minutes per side.
  
  While meat cooks, squeeze the juices out of the cucumber.
  Add the flesh to the remaining raita ingredients. Lightly
  toast the buns, and serve the burgers on the buns topped
  with some of the raita and the optional cilantro leaves.
  You can spread a small amount on the bottom bun, or butter
  lightly. Use any leftover raita as a dip or side dish.
  
  * To seed the jalapenos, quarter lengthwise, then cut the
  seeds and membranes out. Cut flesh into thin strips, then
  into tiny dice.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 July 2014
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... A marriage like martinis and olives or biscuits and gravy
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