Text 4896, 130 rader
Skriven 2010-12-12 21:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Buying a shack 3
========================
-=> Quoting Sean Dennis to Nancy Backus <=-

 SD> When I eventually do buy a house, I'm going to make sure that I
 SD> have the house inspected before I ever consider buying it.

Very sound advise. Same goes for appraisals unless you really know
your market well. Choose your lawyer carefully too. And read the
fine print in the home insurance policy you buy.

 SD> I've never worked with a REALTOR before and am not quite sure what
 SD> to expect.

A Realtor can act as a seller's agent, buyer's agent, dual agent or
simply as a transaction facilitator/consultant with no agency
relationship with anyone and should disclose/clarify at the outset
which role he/she is in with you.

A buyer's agent should have your best interests at heart at all
times, in every way.

A seller's agent has the seller's best interests at heart but has a
duty to give full and honest disclosure on the property and it
condition including known defects and related issues such as zoning
as well as offer assistance in every part of the transaction
(finding good inspectors, lawyers, financing and insurance etc)
EXCEPT price negotiations.

Bad agents place their own commissions before either the seller's or
the buyer's interests; they just want to make a sale happen any
means possible; they're the ones that sound like used car salesmen.

 SD> I have a nasty taste in my mouth for [...] a certain very large
 SD> multi-national bank I worked for.

In Canada it's the opposite: the large national institutions have a
reputation to maintain, don't like losses and want to stay in the
good books of the Canada Mortgage And Housing corporation, our sole
source of mortgage insurance for high ratio loans. It's the small
guys offering easy terms and non-insured loans to sub-prime
borrowers on sub-prime properties you have to watch out for.

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

     Title: ten.com Lamb Lettuce Cups plus dessert
Categories: Australian, Lamb, Desserts
  Servings: 4

           Lamb Lettuce Cups
    600 g  lamb round or topside
           steaks
      1 TB soy sauce
      1    Lebanese cucumber, halved
           lengthways and sliced
    1/2 sm red onion, sliced
      1 sm red capsicum, seeds removed
           and thinly sliced
      1    avocado, cut into chunks
    1/2 c  mint leaves
      1 lg butter lettuce, leaves
           separated and washed
      2 TB sweet chilli sauce
      2 TB lemon juice
           QUICK CRUMBLE
      3    Granny Smith apples
      3    oranges, juiced
           Sprinkle cinnamon
      1 c  plain flour
      1 c  almond meal
    2/3 c  caster sugar
    200 g  butter

Lamb Lettuce Cups: Brush the steaks lightly with a little oil.
Season with pepper and brush each with soy. Preheat the barbecue
flat-plate or char-grill pan to hot before adding the steaks.

Cook on one side until the first sign of moisture appears. Turn
steaks once only. Test the steaks for degree of doneness with tongs. 
Rare is soft, medium feels springy and well done is very firm.

Remove steaks from heat, loosely cover with foil and rest steaks
for 5 minutes before serving.

To serve, thinly slice the lamb steaks. Combine with the cucumber,
red onion, capsicum, avocado and mint leaves. Place into the lettuce
leaves. Combine the sweet chilli sauce and lemon juice and drizzle a
little over the top of each.

Tips: To make the lettuce leaves really crisp, put the leaves in a
bowl of iced water for 15 minutes or so. Pat dry with absorbent
paper. Replace the lamb steaks with lamb eye of shortloin/backstrap
or lamb fillet/tenderloin if you like.

Always rest meat after cooking. This gives the juices in the meat a 
chance to redistribute, giving a moister and more tender result. 
Transfer the roast to a plate and loosely cover with foil, stand the 
meat to rest in a warm place.

Yumi's Quick Crumble: Peel and chop apples into large dice. Simmer
with orange juice over low heat until softened.

Cream butter and sugar. Add in almond meal and flour. Rub in until
it resembles a "pebble" sort of consistency.

Put apple mixture into a baking dish (or individual ramekins) and
add crumble topping.

Place under hot grill for 5 minutes to brown.

Serve with vanilla ice-cream. Yum!  The kiddies will love it.

From: http://ten.com.au

Guest Chef: Yumi Stynes

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



Cheers

YK Jim


... I am no wine expert but even I have no trouble identifying rat piss

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