Subj : Re: Wiring was: Toaster oven
To : Shawn Highfield
From : Dave Drum
Date : Thu Feb 09 2023 06:45:28
-=> Shawn Highfield wrote to Dave Drum <=-
DD> private spot in the boondocks. But, if it's in a moblie home park it
DD> must be a "standard" and permanently set-up unt. Not a tow behind.
SH> It's been in the same location for 50 years. ;) There are tires and a
SH> hitch but it would need special permission to go down the road. It
SH> would also fall apart within seconds of attempting to move.
My tin can had the hitch and the axles were still in place. But when it
left Lot 6 in the trailer court it was in pieces on the back of a (several
actually) flatbed - 6 wheel truck. Moving any trailer over 8" wide and 50"
long requires special permitting from the Dept of Transportation.
DD> my brother's house recovering from a broken ankle and the surgery to
DD> repair same black mold took it over. So now I live in a conventional
DD> bungalow and I'm not "trailer trash" any longer,
SH> We have mold of some kind as we can smell it, but don't see any black
SH> yet. Lost all my things to black mold in another house and this isn't
SH> that smell. More of a mildew smell.
Still not good.
SH> ... There's a hot place with pitchforks waiting for you...
It's called an alfalfa field. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb Cooked On Hay; w/Boulangere Potatoes
Categories: Lamb/mutton, Potatoes, Herbs, Vegetables
Yield: 4 Servings
MMMMM--------------------BOULANGERE POTATOES-------------------------
ds Olive oil
1 lg Onion; thin sliced
1 Leek; thin sliced
1 md Fennel bulb; thin sliced
2 cl Garlic
1 Fresh thyme sprig
1 ts Fennel seeds
50 g (2 oz) butter
500 ml (18 fl oz) lamb or chicken
- stock
700 g (25 oz) potatoes
Salt & fresh ground pepper
MMMMM----------------------------LAMB---------------------------------
ds Olive oil
1/2 Bag of hay; (clean eating
- hay from the petshop and
- not bedding hay)
1 Rack of lamb; French trimmed
FOR THE BOULANGÈRE POTATOES, set the oven @ 160ºC/325ºF
/Gas 2.
Heat a heavy-based pan, add some oil, then add the sliced
onion, leek, fennel, garlic, thyme, fennel seeds and fry
for 3-4 minutes.
Meanwhile, bring the stock to the boil in a saucepan and
grease a small ovenproof dish with a little of the butter.
Slice the potatoes thinly on a mandoline and start to
layer up the dish with alternating layers of potato and
the onion mixture, seasoning with salt and fresh ground
black pepper in between.
For the final layer, arrange the potatoes in a neat
layer and pour over the hot stock.
Add a couple of knobs of butter, cover with foil and
bake for one hour. Remove the foil and cook for another
30 minutes, or until cooked and crisp.
FOR THE LAMB, turn the oven up to 200ºC/400ºF/Gas 6.
Heat a dash of olive oil in a cocotte (a cast iron
casserole dish with a lid) placed over a stove top and
brown the lamb all over. Remove the lamb from the
cocotte.
Add the hay and a little more oil, just until the hay
starts to smoke, then place the lamb on top and cover
with the lid.
Bake in the oven for 12-15 minutes, or until the lamb
is pink.
TO SERVE, remove the lamb from the hay, rest for 5-10
minutes, then carve and serve with the boulangère
potatoes.
Serves four.
By Tom Kitchin; Saturday Kitchen Best Bites
RECIPE FROM:
http://www.bbc.co.uk
Uncle Dirty Dave's Archives
MMMMM
... Every pizza is a personal pan pizza if you try hard enough.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
