I Could Name Names

We finally had a pleasant day to where the wind wasn’t in our faces all the time, and now that the sun is growing closer, it’s warming rays are being more distinctly felt. Oh how nice it will be when we can sit outdoors and enjoy the coming days without having to be layered to the hilt with heavy clothing.

Most of my day was one where I pretty much followed up on this weekend’s showings, along with getting the last of the last accounting and bill-paying done for the month. I also reviewed the assessment notices I received over the weekend, and after comparing them with last years, I figured I’ll be spending another $700+ dollars in real estate taxes next year. Now if you consider everyone else’s assessment spikes, you can imagine how much more money our City will be raking in, just so they can squander it all the more. Our City’s hierarchy and Council are very much out of touch with reality, and likely we’ll never see the day when they wake up to the fact that free money is not to be squandered on dinosaur projects being promoted by our very own special interest groups.

Late this afternoon I received a text from a seller saying she’ll be ready to list her home tomorrow, and if it’s as clean as I suspect, it’ll be quickly sold because it’s in a popular neighborhood and has pretty much everything our first-time buyers are looking for. Especially this year, I’m extra thankful for having loyal buyers and sellers because it’s already beginning to get brutal.

I heard today that an investor who recently purchased an income producing property, is going to do a little fixing up to it, and them re-list it. I’ve already had thoughts about most of these recent first-time investors likely not hanging on to them very long because it doesn’t take long for “glitter” of owning an income producing property to wear off. Comparing how tenants were some twenty years ago to these times, I can assure you they’re very much not the same. Even some of our so-called “professionals” are living like outright hogs in their rentals, and after they move out, there’s usually thousands of dollars to be spent cleaning, fixing and painting. I could name names, but I won’t because I’m sure they’re still in absolute denial.

While doing some straightening up of my work area, I discovered some rhubarb seeds I’d picked late last summer from a very healthy patch. I kept them in an envelope in a cool and darkened place, so this year I’m going to try my hand at growing rhubarb from seed. I’d given some to a relative of mine about five years ago, and when I last talked to him, he mentioned how productive those rhubarb plants have been since they matured. My mother would sometimes make rhubarb wine, and believe you me, it has a bit of a bite and a good kick.

Having re-discovered my vintage cook book from the 1930’s, I figured it time again to start sharing a few more of its recipes. There’s an entire chapter on waffles and griddle cakes, so I decided to share two of them with you tonight.

 

The first one is: Rice Griddle Cakes

1 cup boiled rice
1/2 level teaspoon salt
1 cup milk
2 tablespoons melted lard or shortening
2 eggs
3/4 cup of flour
2 level teaspoons of baking powder

Put the rice in a bowl and add to it the salt, milk, shortening and yolks of the eggs; then stir in the flour sifted with the baking powder, and lastly fold-in the stiffly-beaten whites of the eggs. Cook quickly on a hot, greased griddle.

 

The above recipe sounds so good, to where I’m going to give it a try when I have time because such “cakes” would have endless uses for either being a mid-afternoon snack with something good smeared on it, or used as part of a breakfast or evening meal. One would think they could also be frozen and later warmed up in a microwave.

 

The second one is: Corn Meal Griddle Cakes

1 cup corn meal
Boiling water
4 level tablespoons of flour
2 level teaspoons of baking powder
2/3 level teaspoon of salt
1 tablespoon molasses (if liked)
1 egg
1 cup milk

Scald the corn meal with just enough boiling water to cover it. Let it stand five minutes, then add flour, salt and molasses. Thin to a batter with the beaten egg and milk, and add the baking powder last, beating it well. Cook at once on a hot well-greased griddle.

 

For sure I’m going to be doing a little experimenting with this one as well. Keep in mind, they won’t have all those added ingredients and preservatives we find in the store.

Tonight’s One-liner is: When ignorance gets started, it knows no bounds.

Joe Chodur

About the Author | Joe Chodur

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