Text 7325, 94 rader
Skriven 2006-11-05 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Home basements
======================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> Developed basements are a
 JW> cheaper way to get more space than building a second floor

 JM> If you have to blast through a
 JM> few layers of rock, probably not.

True. We encounter that a lot here. My own home has no basement as it
sits on concrete pylons directly on an exposed rock outcrop. The rock is
in the middle of the lot and rises about 12 feet above the level of the
street.

 JM> the contractors wouldn't
 JM> do it on the lot we'd bought because of the rock
 JM> formations, which endangered other properties if
 JM> they had blasted out the rock. Too much
 JM> liability.

I have met some blasters who are absolute artists. One chap blasted
right up against the foundation wall of an existing house when it was
being doubled in size to become a duplex. He rattled the teacups in the
house but didn't break a thing or damage the house. He studied the rock
formation very carefully looking for existing cracks and weaknesses and
did numerous small blasts that just chipped away the rock.

 JW> One thing I used to see back where I grew up was to build the basement
 JW> at ground level and lay out the septic tank and drainage field on top
 JW> of the ground then bring in enough fill to raise the lot.

 JM> That seems a little silly.

Not if you're in the country and have an ample supply of fill nearby on
your own land. It can be economical sometimes.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Somerset Or Dorset Apple Cake
Categories: British
  Servings: 12

    110 g  Butter (4 oz)
    175 g  Dark soft brown sugar (6
    oz)
      2    Eggs, beaten
    225 g  Plain flour (8 oz)
      1 ts Ground mixed spice
      1 ts Ground cinnamon
      2 ts Baking powder
    450 g  Cooking apples, peeled,
    cored and chopped (1 lb)
      3    4 Tablespoon Milk
      1 TB Clear honey
      1 TB Light demerara sugar

Both Somerset and Dorset lay claim to this deliciously moist cake which
is equally good served with cream and eaten warm as a pudding. It is
best consumed within 2 days of being made.

Makes about 12 slices

Pre-heat oven to 170 C / 325 F / Gas 3.

Grease and line a deep 18 cm (7 inch) round cake tin with greaseproof
paper.

Cream the butter and sugar together in a bowl until pale and fluffy.
Gradually add the eggs, beating well after each addition. Add the flour,
spices and baking powder and mix well.

Fold in the apples and enough milk to give a soft dropping consistency.

Turn into the prepared tin and bake for 1 1/2 hours until well risen and
firm to the touch. Turn onto a wire rack to cool completely.

When cold, brush the top with honey and sprinkle with demerara sugar to
decorate.


  From: The British Food Trust

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... I was born in the log cabin I helped my father build
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