Text 31049, 89 rader
Skriven 2012-11-17 16:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: financial 574
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Our foreclosure rate is currently just 0.23%.

 ML> I presume this refers to all bank-owned and otherwise
 ML> underwater properties, not just those under proceedings.

Nope, that's everything from 3 months in arrears with proceedings
just started all the way through to bank-owned.

 ML> according to USA Today, foreclosed properties
 ML> constituted 23% of US house sales in 2011.

In Yellowknife there have been four bank sales out of 900
transactions over the past two years (0.44%). And all of them
related to owners' drug and alcohol problems, not economic hardship.
I have been involved in a few where proceedings have started but
been able to sell them quickly with the owners walking away with
their credit rating more or less intact and with some equity in
their pockets.

 ML> Chewy Cacao Gingerbread Cookies
 ML> cat: raw, dessert, oh god no

I generally save your recipes but I think I'll give that one a pass.
Although I must admit that my friend Lori who is on that slippery
slope from meat-lite to full blown vegetarianism once made a raw
food dehydrated cracker-like thing that I have to confess was quite
tasty. It was a cayenne and garlic powder laced yogurt thing,
fortified with ground cashews and spread over nori, then dried until
crisp.

I think this would be more to our tastes:

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

     Title: Grilled Marrow Bones With Rosemary-Lemon Bruschetta
Categories: Beef, Offal, Spreads, Bread
  Servings: 10

    1/4 c  rosemary leaves, plus
      2    rosemary sprigs
    1/4 c  extra-virgin olive oil, plus
           more for brushing
     20 X  2-inch center-cut beef or
           veal marrow bones
           Salt and freshly ground
           pepper
     10    thick slices country bread
      1 sm lemon, halved

Chris Cosentino uses the phrase God's butter to describe rich,
decadent bone marrow. Here he serves it alongside grilled toasts
rubbed with rosemary and lemon. For a more potent herbal flavor,
singe the rosemary sprigs on the grill for a few moments before
rubbing the toasts.

In a mortar, gently pound the rosemary leaves with the 1/4 cup of
olive oil to flavor the oil. Transfer the oil to a large bowl. Add
the marrow bones and toss to coat. Season the bones with salt and
pepper, cover with plastic wrap and refrigerate overnight.

Light a grill. When the coals are hot, rake them to one side. Wrap
the marrow bones in foil in packets of 2 and arrange them on the
grill opposite the coals. Cover and grill for about 20 minutes,
until the marrow is warmed throughout and starting to sizzle.
Carefully remove the bones from the foil and arrange them on a
platter.

Brush the bread slices on both sides with olive oil and grill,
turning once, until toasted, about 3 minutes. Rub the grilled bread
with the rosemary sprigs and the cut halves of the lemon. Arrange
the bread around the marrow bones and serve.

From: Chris Cosentino of San Francisco's Incanto and Food & Wine
at www.foodandwine.com

From: Simon Bao
 
MMMMM-------------------------------------------------

YK Jim


... Eating well is both a physical pleasure and an intellectual research.

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