Text 7481, 79 rader
Skriven 2006-11-10 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Home basements
======================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> attic... That seemed like a waste of decent enclosed
 JM> space to me.

Yeah, attics are a dirt cheap way to gain space.

 JW> My own home [...] sits on concrete pylons directly on an exposed
 JW> rock outcrop [...] about 12 feet above the level of the street.

 JM> Now there's a foundation!

I don't have to worry about settling that's for sure.

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

 JM> I guess there are insulation advantages to covering
 JM> the external surfaces with earth, too.

Yep. And you can have a free trout pond just yards away!

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

     Title: BFT Mussel And Cider Soup
Categories: British, Soups
  Servings: 4

    1.5 kg Fresh mussels (3 lb)
    1.2 l  Dry cider (2 pints)
     50 g  Butter (2 oz)
     50 g  Plain flour (2 oz)
      3    Sticks Celery, finely
    chopped
      1 sm Onion, finely chopped
    Salt and pepper
    300 ml Single cream ( 1/2 pint)
    Chopped parsley, to garnish

Another West Country soup bringing together two excellent regional
specialities of mussels and cider.

Wash and scrub the mussels to get rid of sand or grit, discarding all
that are open. Then put them into a large saucepan with the cider. Cover
and bring to the boil, then cook for about 5 minutes, shaking the pan,
until they are all open. Leave to cool a little, then strain but reserve
the liquor. When cool enough, take the mussels from their shells and
remove the beards.

Heat the butter, add the flour and let it cook for a minute, then
gradually add the mussel stock, stirring until it boils and is smooth
and creamy. Add the finely chopped celery and onion to the thickened
stock and cook until they are quite tender.

Taste for seasoning, add the cream and finally the mussels. Heat gently
but do not allow to reboil. Serve with a garnish of parsley.


  From: The British Food Trust

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

Cheers

Jim, in Yellowknife




... Ask not what you can do for your country. Ask what's for lunch.
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