Subj : Wiring was: Toaster oven
To   : Shawn Highfield
From : Dave Drum
Date : Wed Feb 08 2023 04:47:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Might have to bail out a window, too. If you own the site on which the
 DD> cabin is located you might think about putting up a new structure. The

 SH> It's a trailer in a trailer park.  It's been there over 50 years and
 SH> our lot is enclosed by tall cedar trees.  We're have a price in mind
 SH> and will either re-build this one or haul it out and get a newer one.
 SH> Maybe even this spring.

I was under the impression that it was a travel trailer set up on/in a
private spot in the boondocks. But, if it's in a moblie home park it
must be a "standard" and permanently set-up unt. Not a tow behind.

I lived in a tin can like that for many years. Even hosted an echo 
picnic from there. I'd probably still be there except whilst I was at
my brother's house recovering from a broken ankle and the surgery to
repair same black mold took it over. So now I live in a conventional
bungalow and I'm not "trailer trash" any longer,

The good news is that used homes are (in this area anyway) pretty low
priced. A co-worker recently bought a pretty decent 12" X 65" home. It
cost him more to get it moved onto his lot than it did to buy it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trailer Park Surf 'n' Turf Meatball Soup
 Categories: Pork, Seafood, Poultry, Herbs, Soups
      Yield: 5 Servings
 
MMMMM-------------------------MEATBALLS------------------------------
      6 oz (170g) raw shrimp; shelled,
           - deveined
      9 oz (255g) ground pork
    1/2 c  (60g) bread crumbs or panko
      1 lg Egg
  1 1/2 tb Chopped chives
    1/2 ts Fresh minced ginger root
           Oil for frying
           Salt & fresh ground black
           - pepper

MMMMM----------------------------SOUP---------------------------------
      4 c  (1 liter) chicken stock;
           - preferably homemade
        pn Saffron (opt)
      1 tb Oyster sauce
      1 tb Fish sauce
      1 tb Soy sauce
    1/2 ts Fresh minced ginger root
           Salt
           Several fresh basil leaves;
           - coarse chopped, garnish
      6 oz (170g) small pasta; such as
           - salad pasta
      1    Green onion; fine diced
 
  Peel and devein the shrimp, if not already done. Chop
  well. Combine the shrimp and the pork with the bread
  crumbs, egg, chives, and ginger in a large bowl. Blend
  well. The mixture should be stiff enough to hold a shape.
  If too moist, add some bread crumbs 1 teaspoon at a time
  to get the desired consistency.
  
  Roll portions of the meat mixture to form meatballs about
  1" (2.5cm) in diameter.
  
  Heat the oil to about 375ºF/190ºC in a heavy skillet.
  There should be enough oil, depending on the size of your
  skillet, to be about half as deep as the meatballs are
  wide.
  
  Sauté the meatballs, turning often, until golden brown, in
  small batches, if necessary, so as not to crowd the pan.
  Transfer to a paper towel lined plate to drain.
  
  Combine the stock, optional saffron, sauces, and ginger
  root in a deep saucepan and bring to a boil. Reduce the
  heat and simmer 10 minutes. Add the pasta and bring to a
  gentle boil. About 5 minutes before the pasta is cooked,
  add the meatballs. Continue cooking until the pasta is
  almost tender. Adjust for salt. Finish by adding the
  chopped basil, remove from the heat, and serve lightly
  garnished with diced green onion.
  
  Serves 4 to 6
  
  By Dennis W. Viau
  
  RECIPE FROM: http://white-trash-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... They're not leftovers, they're frozen assets!
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