• 2

    From JIM WELLER@1:135/392 to ALL on Sunday, April 10, 2022 22:17:00
    To: Ruth Haffly
    Subj: mobile homes ──────────────────────────────────────────────────────────────────────────────

    Quoting Ruth Haffly to Shawn Highfield <=-

    RH> We lived in one double wide that was only, IIRC, about 20'x40'.

    That must have been ancient! The industry has been making 12' wide
    singles and 24' wide doubles since at least 1969. The smallest ones
    I have ever seen as a Realtor was a 10'X 56' and a 20' X 48'. And
    they have both since been demolished and replaced. And as highways
    improved they have gotten bigger over the decades. Currently single
    wides are as large as 22'x 76' although the manufacturers still make
    16' X 72' models to fit the smaller lots in older mobile home parks
    as replacement homes.

    From my Yorkshire research:

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

    Title: Whitby Kipper Yorkshire Egg
    Categories: British, Fish, Eggs, Cheese
    Servings: 6

    6 eggs, soft boiled
    400 g kipper fillets
    100 g cream cheese
    Juice and zest of half a
    lemon
    1 egg yolk
    2 scally onions, very finely
    sliced
    1 TB chopped parsley
    Freshly ground black pepper
    75 g Wensleydale cheese
    Flour for dusting
    2 eggs beaten
    150 g natural breadcrumb
    Oil for deep frying
    FOR THE RHUBARB RELISH:
    500 g Yorkshire rhubarb, finely
    chopped
    1 onion, finely chopped
    250 g sugar
    100 ml cider vinegar
    1 thumb fresh ginger, grated
    1/2 ts allspice
    1/2 ts ground clove

    Cook the eggs 3 minutes in boiling water then place in iced water to
    stop the cooking process, peel and keep in the fridge.

    To make the rhubarb relish place the onion, sugar, vinegar, ginger
    and spice into a pan and bring to the boil, cook until syrupy then
    add the rhubarb. Bring back to the boil and then cook for around
    30-40 minutes or until the rhubarb has fallen and any juices have
    reduced to resemble jam. This can be made well in advance, just
    bottle it up into sterilised jars and keep airtight.

    For the Yorkshire egg, in a food processor add the kipper fillets,
    cream cheese, juice and zest of the lemon and 1 egg yolk. Blitz
    until very smooth and add the parsley, scally onion and black pepper
    and stir through. Place this mix into a bowl and put into the fridge
    for at least 30 minutes to firm up.

    Once the kipper mix is firm divide the mix into six, then one at a
    time wrap the soft boiled eggs with the kipper mix and place them
    back into the fridge to allow to firm up again. Prepare the coating,
    in one bowl place in the flour, in another bowl place in the beaten
    egg and in the third bowl add the breadcrumbs but crumble in the
    Wensleydale.

    To coat the eggs, roll through the flour then the egg and finally
    the breadcrumbs.

    Heat some oil in a deep pan to 175C and carefully lower each egg
    into the oil, cook until golden in colour, remove them from the pan
    onto kitchen paper to drain and then serve on a bed of leaves with
    the rhubarb relish and pickled cucumber.

    Chef Paul Gildroy, Magpie Cafe in Whitby, North Yorkshire

    From: Whitbygazette.Co.Uk

    A scally onion is a scallion - JW

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


    Cheers

    Jim


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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Tuesday, April 12, 2022 13:14:18
    Hi JIm,

    To: Ruth Haffly
    Subj: mobile homes

    RH> We lived in one double wide that was only, IIRC, about 20'x40'.

    That must have been ancient! The industry has been making 12' wide
    singles and 24' wide doubles since at least 1969. The smallest ones

    This was the early 80s. We bought the unit from someone else, don't know
    if they'd bought it new or used. It wasn't the greatest but it was
    better than where we were living at the time--had indoor termite swarms
    several years among other problems.

    Title: Whitby Kipper Yorkshire Egg
    Categories: British, Fish, Eggs, Cheese
    Servings: 6

    6 eggs, soft boiled
    400 g kipper fillets
    100 g cream cheese
    Juice and zest of half a
    lemon
    1 egg yolk
    2 scally onions, very finely
    sliced
    1 TB chopped parsley
    Freshly ground black pepper
    75 g Wensleydale cheese
    Flour for dusting
    2 eggs beaten
    150 g natural breadcrumb
    Oil for deep frying
    FOR THE RHUBARB RELISH:
    500 g Yorkshire rhubarb, finely
    chopped
    1 onion, finely chopped
    250 g sugar
    100 ml cider vinegar
    1 thumb fresh ginger, grated
    1/2 ts allspice
    1/2 ts ground clove

    I'd probably do this for a light lunch or supper; cooking first thing in
    the morning is not something I like to do. Mainly because I'm not always
    awake enough to concentrate on the small but important stuff. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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