Text 14767, 77 rader
Skriven 2007-04-29 20:18:45 av Carol Shenkenberger (6:757/1)
  Kommentar till text 13197 av JIM WELLER (1:123/140)
Ärende: Re: Ice Road
====================
*** Quoting JIM WELLER from a message to ELEANOR CREIGHTON ***


 EC> A mobile here without the land is over 80K

JW> I did a quick cruise through www.mls.ca and found an older mobile for
JW> $45K: it was the cheapest one in the region. It was about the same age
JW> and size as the one I just sold for $80K for which I attributed $50K t
JW> the lot and just $30K to the home. And to think the same home is worth
JW> maybe $2500 in rural Saskatchewan. My brother is a farm accountant and
JW> travels a lot to meet clients. He bought 4 old mobile homes years ago
JW> they were much cheaper than hotels. They paid for themselves in just
JW> 25-50 days each!

Yikes!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Eggplant & Garlic Soup
 Categories: Emeril
      Yield: 4 Servings
 
      1 c  Roasted garlic
    1/2 c  Chopped assorted mild herbs
      1    (such as basil; oregano,
           -parsley, etc.)
      1    Drizzle of olive oil
      1    Salt; to taste
      1    Freshly-ground black pepper;
           - to taste
      2 lg Eggplants
      1 tb Olive oil
      1 c  Minced onions
      1 tb Minced garlic
  1 1/2 qt Vegetable or chicken stock
      1 c  Heavy cream
      1    Cayenne pepper; to taste
 
  Preheat oven to 400 degrees. In a mixing bowl, combine the garlic,
  herbs and a drizzle of olive oil together. Season with salt and
  pepper. Mix thoroughly. Split the eggplant in half, lengthwise and
  smear the garlic mixture over the top of each eggplant half. Place
  the eggplant on a baking sheet and place in the oven. Roast the
  eggplant for 30 minutes or until the eggplant is tender. Remove from
  the oven and cool. Using a spoon, remove the flesh of the eggplant
  and discard the skin. Heat the oil in a 2-quart saucepan. When the
  oil is hot, add the onions. Saute for 2 minutes. Add the roasted
  eggplant and garlic and continue to saute for 2 minutes. Stir in the
  stock and bring the liquid to a boil. Reduce to a simmer and cook for
  10 minutes. Using a hand-held blender, puree the soup until smooth.
  Stir in the cream and continue to simmer for 3 minutes. Season the
  soup with the salt and the cayenne. This recipe yields 4 to 6
  servings.
  
  Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
  NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their
  Web-Site - http://www.foodtv.com
  
  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
  
  11-30-1997
  
  Recipe by: Emeril Lagasse
  
  Converted by MM_Buster v2.0l.
  
  NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC
  Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink:
  M0^00000,M0^00000,M0^00000
 
MMMMM

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)