the cold tap of the bathroom sink
the thing popped off altogether and a geyser erupted
the next door neighbor Jim heard and
came in (he has the keys) and shut the valve while I kept
pressure on the broken joint.

Afterward, I had him give a tour of the basement
to show where the shutoffs were. Bonnie of course
had no clue.

I think it is critical that everyone in the household know about
the purpose for and the location of shutoff valves (especially in a
cold climate where pipes can freeze, crack, thaw and flood fairly
regularly). Back when I did property management I knew exactly where
every one was in over 80 homes.

This is a three-floor side-by-side, and the plumbing
is pretty convoluted. A couple of these valves have
tags, a highly laudable feature. If I hang around
here long enough I'm going to replace them with
color-coded, though.

If I'd abandoned my station and gone to the
basement to find the shutoff valve, the damage
might have ended up being considerable.

I have seen cases of breaks left unattended for days in empty homes
that caused up to $100K in water and mould damage. And insurance
does not cover that, if the home is not inspected at least once every
24 hours.

That's a bit draconian. Every 24 hours can put a major
crimp in one's style.

Title: Mushroom Filling for Zeppelins (Cepelinai)
Categories: Lithuanian, Potatoes, Dumplings, Mushrooms, Bacon
MUSHROOM FILLING
50 g (2 oz) dried mushrooms
2 Onions, finely chopped
100 g (3 oz) bacon
1 Egg, beaten
2 tb Bread crumbs
Salt and pepper to taste

Somewhat yummier-looking than usual.

Mushroom filled Zeppelins are served with fried bacon or sour
cream.

The pictures of them look knishy. I'd eat them,
unlike some of those Lithuanian things you've posted.

... PETA was started by Big Meat to make animal rights activists look bad.

Plausible, in that paranoid way that taglines seem
to have devolved into here.

---------- Recipe via Meal-Master (tm) v8.01

Title: Jewish Potato Knish
Categories: Vegetables
Yield: 1 servings

-----------------------------------DOUGH-----------------------------------
2 c Flour 1 Egg
1/2 ts Baking powder 1/4 c Oil
1/4 ts Salt

-------------------------------POTATO
FILLING-------------------------------
4 Potato; cooked mashed Salt
Chicken fat; melted Pepper; lots of pepper

-------------------------------LIVER FILLING-------------------------------
1/2 lb Liver; beef, broiled, choppd 1 Egg
3 Chicken liver; broiled chopd 1 Onion; minced and
browned i
1/2 lb Ground beef; sauteed 1 tb Oil
1/2 c Potato; mashed 1/2 ts Salt

Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly
until dough is soft; it will be slightly oily but not sticky. Cover and
set
in a warm place for 1 hour. Make filling. For either filing, combine all
ingredients and mix well. Divide dough in half and roll as thin as
possible into a rectangle. Spread the filling on long side of the dough
and
roll like a jelly roll. CUt into 1-in.
slices. Pull ends of the dough over the filling and tuck into the knish
to
form small cakes. Place on a well-greased baking sheet. Bake in a 375
degree F.
oven until brown I didn't post the original knish recipe, but I do have
quite a few in my collection.
This is one from Balabustas More Favorite Recipes,
by the B'nai Israel Sisterhood, Gainesville,

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Quoting Michael Loo to Jim Weller <=-

I have seen cases of breaks left unattended for days in empty homes
that caused up to $100K in water and mould damage. And insurance
does not cover that, if the home is not inspected at least once every
24 hours.

That's a bit draconian. Every 24 hours can put a major
crimp in one's style.

But it's necessary so that moderate water damage does not become
major water plus mould damage. Back when I did property management I
made the rounds on the vacant ones twice a day during the heating
season. I also installed "Winter Watchmen" in front windows. That a
thermostat that will activate a red light if the room temperature
dropped below a set amount, say 60 F, I would look up the neighbours
beside the home and also directly across the street and tell them to
call me immediately if they ever spotted a red light regardless of
the hour and then give them my card with my 24 hour cell phone
number. I saved more than a few places from major damage and
expenses that way.

Title: Mushroom Filling for Zeppelins (Cepelinai)

Somewhat yummier-looking than usual. [...] I'd eat them,
unlike some of those Lithuanian things you've posted.

"The Good, The Bad and The Ugly" to steal a phrase. Actually I got
tired of publishing the nasty ones after a while and purged a whole
bunch of ones with buckwheat, rye, caraway, herring and/or
fermented beets in them.

PETA was started by Big Meat to make animal rights activists look
bad.

Plausible, in that paranoid way that taglines seem
to have devolved into here.

I posted a bunch of paranoia based ones I found a little amusing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Goose or Duck Cracklings
Categories: Lithuanian, Duck, Goose, Offal
Yield: 4 servings

Duck or goose skin with fat
Fat layers from intestines
1 Onion, finely chopped
Bay leaves; salt and pepper

Save skin from very fat ducks or geese, cut into small pieces.
Remove fat from insides, soak in cold water, blot dry, cut into
small pieces. Fry all pieces in a heavy bottomed, deep frying pan,
on low heat and stirring constantly. When pieces are browned, pour
off rendered fat. Season remaining crackling pieces with salt,
pepper and fried onion, blend well. Cracklings are eaten with
black bread or cooked potatoes with dill pickles and sauerkraut.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Be sure to save that drained fat! It doesn't say what to do with the
bay leaves but one could either place them in the frying pan to
flavour the cracklings, extruded fat and the onions, then fish them
out or grind them up very finely and add the result to the salt and
pepper.




Cheers

Jim


... Climate Change: When you start having 100 year floods every 3 years!

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