Text 4895, 61 rader
Skriven 2010-12-12 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Buying a shack 2
========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> I hate marketing BS.

 JW> "numerous serious repairs and is priced accordingly; it will be of
 JW> interest to experienced renovation specialists."

 NB> Honesty is a all-too-rare a commodity.

 But good business, especially if you're in for the long haul. I've
 been at it for 21 years and am working with the kids of my first
 clients. And like I said, I sell a lot of houses that way.

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

     Title: ten.com Lamb Chops With Grilled Capsicum Salad
Categories: Australian, Lamb, Salads
  Servings: 4

     12    lamb loin chops, fat trimmed
      1 lg red capsicum and
      1 lg yellow capsicum and
      1 lg green capsicum, all cut into
           -thick strips
      1 ts extra virgin olive oil
      1 ts balsamic vinegar
     10    basil leaves, roughly torn

Brush or spray the lamb cutlets lightly with oil and then season
with salt and pepper. Preheat char-grill or barbecue to
moderately-hot.

Cook lamb on one side until moisture appears on the top. Turn with
tongs and cook until done to your liking. Turn lamb once only. Test
for doneness with tongs. Rare is soft when pressed, medium is
springy and well done is very firm. Cover lamb loosely with foil and
rest it for 2-3 minutes before serving.

While the lamb is resting, cook the capsicum strips on the barbecue
for a minute on each side. Put the strips into a bowl with the oil,
vinegar and basil leaves. Serve lamb with the grilled capsicum
salad.

From: http://ten.com.au

Guest Chef: Arianne Spratt

  From: Kevin Jcjd Symons               
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I am never late... nor too early. I arrive precisely when I mean to.

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