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4538. arkymalarky - 2/2/2009 7:23:01 PM Thanks for the info! I was expecting a significant cost, which is why I was avoiding hiring Mose! She doesn't need it, anyway. I think she should enjoy her summer and rejuvenate for next school year. My problem, as always, is location. I haven't been able to find anything around here, so I'll start radiating outward and hope they'll drive here for mileage. Deep cleaning according to housekeeping services has a specific detailed list, and I'd probably hire a carpet cleaner separately. I don't really meed a fumigation--yet. I'd love to yank up all my carpet. Allergies are okay because 1) I will plan to be gone a few days while it's done and 2) as I often tell people, I seem to only be allergic to natural ingredients. ;-) 4539. arkymalarky - 2/2/2009 7:40:06 PM O.K. There were exactly TWO in the Hot Springs book, one of which didn't answer when I called. I'm going to their website now. The other was one woman and her version of deep cleaning didn't seem very much compared to a site I looked at from Washington State last night (a great site, btw-- http://www.mrscleannw.com). She only wanted $140, but I may be able to provide her a list and shoot a price if I can't find anything else. Little Rock is pretty far and I don't have a phone book handy, but I'll look at a LR book tomorrow. 4540. arkymalarky - 2/2/2009 8:47:24 PM Found a couple more like what you described under "carpet cleaning" and one is supposed to call back. 4541. wabbit - 2/4/2009 2:03:48 AM Today must be my day to make up for lost time.
I'm sure Marj must have known this man - Joe Ades sold vegetable peelers at the Union Square Greenmarket.
R.I.P. Joe. 4542. judithathome - 2/4/2009 4:07:44 PM Wow...I foresee new job opportunities in Hot Springs! ;-) 4543. wabbit - 2/8/2009 1:33:38 AM Makes you want one of those peelers, doesn't he? This looks similar, but buying online just isn't the same as getting one after seeing the demo.
Vinegar - the duct tape of household liquids. 4544. iiibbb - 2/10/2009 2:29:15 AM New pasta sauce recipe I made up last night--
Lamb and White Bean
1 lb ground lamb
2 cups sliced onion
2 tbls chopped shallot
6 Roma tomatoes (skinned, seeded) julianne
2 cans cooked white kidney beans
2-3 cloves crushed garlic
3 tbls chopped rosemary
1/2 cup red wine
1 cup beef stock
Brown lamb, add onion and wilt (4-6 minutes). Add shallot, tomato, beans, garlic, rosemary and cook 2 minutes. Add wine and beef stock. Bring to boil, then simmer until sauce thickens (time varies... 1 tbls corn starch mixed in 2 tbls cold water added to mixture can hasten process).
Serve over egg noodles.
Garnish with a dash of balsamic vinegar and shredded Parmesan.
It is pretty darn good if I don't say so myself. 4545. Wombat - 2/10/2009 6:38:10 PM I would suggest using a stronger cheese with such a robust sauce. How about Pecorino or Locatelli Romano? 4546. iiibbb - 2/11/2009 2:01:12 AM Maybe... Parmesan is what I had. 4547. thoughtful - 2/12/2009 10:48:46 PM don't know if i mentioned it, but we're making power now...finally got our solar panels hooked up and we're putting electricity into the grid. hooray! 4548. magoseph - 2/12/2009 11:06:48 PM So, are you in the house now? 4549. thoughtful - 2/12/2009 11:18:46 PM no...far from it...we don't have the heat on yet and no interior walls yet and plumbing is only roughed in...
long way to go 4550. magoseph - 2/17/2009 2:31:36 PM 
4551. anomie - 3/3/2009 10:46:27 PM Tonight I'm going to try to grill a bunch of green onions (scallions) with olive oil and salt, as seen on an Anthony Bourdain episode. As I remember, they grilled them with oil and salt and then wrapped them in newspaper and baked them a few minutes, and then ate them whole. They looked delicious, and I love the way onions go sweet when grilled or baked. 4552. magoseph - 3/4/2009 1:05:31 AM Try this, Ano!
Grilled Scallops With Roasted Red Pepper Sauce
Ingredients:
12 large scallops, (10/20 count)
1 large shallot, chopped finely
2 sprigs fresh thyme
2 cups white wine (500ml)
1 jar roasted red peppers (375ml) drained of liquid
splash champagne vinegar
salt and pepper to taste
1 tarragon sprig, torn
¼ cup chicken stock (60ml)
2 tablespoons of olive oil
salt and pepper to taste
chives for garnish
Method:
Place shallots, thyme and white wine into a pot over medium high heat. Simmer and reduce the mixture to ½ a cup.
Once reduced, strain the liquid into a blender. Add the roasted red peppers, vinegar, salt & pepper, and tarragon. Blitz until well pureed and return the mixture to the saucepan.
Add chicken stock and simmer of medium heat for 10 minutes.
Strain the red pepper sauce into a separate container and keep warm until time to serve.
Preheat barbecue to high heat.
Remove scallops from fridge and pat dry using paper towels. Place on baking sheet and drizzle with olive oil, salt and pepper.
Oil the grill liberally. Place scallops on direct high heat and cook for 2 minutes per side.
Plate a dollop of red pepper sauce, top with a scallop and garnish with chives.
C'est délicieux! 4553. anomie - 3/4/2009 1:12:32 AM That sounds great, Mago, but much too complicated for me. But you reminded me I have some sweet pepper infused olive oil I might brush the onions with on the grill. 4554. magoseph - 3/4/2009 3:46:07 AM It's a Bourdain one, I think, Ano. 4555. anomie - 3/4/2009 11:29:15 PM Onion report: They were gooood. I just grilled them and brushed them with roasted pepper flavored olive oil (thanks Mago!), and then roasted them in the oven for 5 minutes. They were sweet, and I liked the green parts too. Simple, but I had never done it before.
I used big green onions, (they were labled as boiling onions actually). I think small ones may have been overcome with the heat too quickly. 4556. thoughtful - 3/5/2009 6:58:26 PM 'wrapped with newspaper'
ugh! 4557. anomie - 3/5/2009 7:49:26 PM Yeah, that's what I thought. My plan was to use deli paper, but I didn't need it in the end.
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