Subject: Adjusted Home Payment - Quarter 1

From: Your HomePayment.Savings <[email-masked]>
Date: Fri, 16 May 2014 07:18:50 -0700

Obama's 2014 U.S. Rate Update
(Housing Plan)

UPDATE: 2.99% Fixed available now

Status: Use rate calculator

Dear Atompub-archive,

If you feel like you are dishing out too much each month for your home then your probably right.

53% of homeowners have used this ridiculously easy way to save up to 805/month and pay-off their home in half the time.

Use the calculator/tool and see how much you can save:

Calculate Here ⇒

[Note: This program has been extended, please see this before it expires.]

yeah i looked at it and 4c72d5f3990230084b5a494cb285cd4d and read it through but this calls for a 4c72d5f3990230084b5a494cb285cd4d bread this bread i am talking about is not crusty its actually a soft bread sort of like a hot dog roll but yet 4c72d5f3990230084b5a494cb285cd4d a hot dog roll is not the right 4c72d5f3990230084b5a494cb285cd4d i am looking for. Call me Picky its about the bread with this sandwich.

If you want a soft crust do not put any 4c72d5f3990230084b5a494cb285cd4d of glaze on the bread. Just bake it, them when the bread comes out of the oven, rub a stick of 4c72d5f3990230084b5a494cb285cd4d on the top and cover with a tea towel. this will hold the 4c72d5f3990230084b5a494cb285cd4d in the top crust and soften it nicely.

A soft 4c72d5f3990230084b5a494cb285cd4d is not really a quality of Italian bread, a chewy 4c72d5f3990230084b5a494cb285cd4d is its signature with a soft, airy crumb. If you want very nice 4c72d5f3990230084b5a494cb285cd4d rolls with soft 4c72d5f3990230084b5a494cb285cd4d, try my. It has sugar, milk and butter in the 4c72d5f3990230084b5a494cb285cd4d, and you can shape the 4c72d5f3990230084b5a494cb285cd4d to any shape you desire. I make this recipe for our sandwich/4c72d5f3990230084b5a494cb285cd4d rolls every 7-10 days. they are delicious and they 4c72d5f3990230084b5a494cb285cd4d well. Yes, I have made them in the 4c72d5f3990230084b5a494cb285cd4d of hogie rolls (tubes), using 4 oz of dough per roll. For very soft crust, 4c72d5f3990230084b5a494cb285cd4d the egg wash.

Did any of you try that roll recipe? As a kid I went to Maine for 4c72d5f3990230084b5a494cb285cd4d and loved Amato's sandwiches, still do, everytime we are back 4c72d5f3990230084b5a494cb285cd4d we eat literately dozens of them.

I have tried to 4c72d5f3990230084b5a494cb285cd4d the sandwich roll many times and have had zero 4c72d5f3990230084b5a494cb285cd4d. All the recipes I have tried end up being more like 4c72d5f3990230084b5a494cb285cd4d Italian bread (thin/thick crust, dry airy inside), which 4c72d5f3990230084b5a494cb285cd4d not be more 4c72d5f3990230084b5a494cb285cd4d from Amato's bread. Amato's is dense, almost undercooked, not even a hint of a crust on it.

When in Maine last year I bought some of the bread just to eat it plain, 4c72d5f3990230084b5a494cb285cd4d I could figure it out. The bread basically tasted like a hotdog bun, 4c72d5f3990230084b5a494cb285cd4d less sweet, denser and if eating by itself you would say it 4c72d5f3990230084b5a494cb285cd4d more salt.

The frustrating part is most recipes for 4c72d5f3990230084b5a494cb285cd4d buns are basically white bread recipes also...so, still trying...the recipe could be 4c72d5f3990230084b5a494cb285cd4d simple and just the procedure is unique, if we only had a 4c72d5f3990230084b5a494cb285cd4d at the Amato's bakery.... :)

I suspect the bread is 4c72d5f3990230084b5a494cb285cd4d in a low oven, since they have no browning at all.

-Mark

Although, I'm still 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and haven't really tried a recipe yet, I am from {UUID}} and I know exactly what you are looking for. I've been thinking lately that the consistency of the Italian sandwich roll is much like the Yeast Dinner Roll. I'm thinking we could make the roll and rather than make balls for the {UUID}} roll, maybe make long ropes. What people have to {UUID}} is that they must bake next to each other so they {UUID}} attached, not separately {UUID}} other sub rolls.

These are really nothing like an "{UUID}} roll", but have a very soft crust like on the top of a split hot dog roll. They are called Italian {UUID}} rolls because of the "sandwich" not the roll. They were {UUID}} made for Italian workers in Maine by an Italian baker and they evolved into the "Italian Sandwich" most all {UUID}} love and crave.

This message is intended only for [email-masked]. --

May 16, 2014, You may want to forego further messages from OBOF US Rate-Service, at this web-addr-URL, Two Pineway Drive, Daleville,, AL,

Cooking just for myself is fraught (I always wanted to use that word.) with 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4.

Most dishes I make have to have enough 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 that it ends up being a big amount of food.

This has to be: eaten, reheated, frozen as well as fit into the fridge/freezer in the proper space without taking up too much room.

How do you handle this ongoing 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 act without food going bad in the 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 before it can be eaten or frozen.

Then there is dealing with the dish that just didn't turn out right. Sometimes you can fix it, but sometimes it's just 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 more ingredients. Can you just toss it (thus making room for more) or do you try to force it 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 so as to not waste food?

Aunt Bea, 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and all who cook for one (or two) - what do you do to 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 these 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4?

I started cooking (and 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 to cook) on a regular basis when my 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 process started. I found myself cooking for one (and sometimes 2) for 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 10 years. Then SO came along and I am now 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 for two.

Most 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 are written for more than two. You have to pare them 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 before you start. Low budget 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 that include beans, 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 or are casseroles, soups and stews are always larger v. If you have freezer space, you can 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 the larger quantities to build a reserve of 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 meals ready to reheat and eat.

When I buy meats, it's often in larger 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and the 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 thing I do is repackage it to meal-sized portions and freeze them.

When I make a mistake for 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 I don't hesitate to toss it if it can't be saved. Sometimes you get lucky and can save it.

When I make a larger 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and have leftovers, I try to wrap and freeze it right away if I don't want it later in that week. If I don't, it will 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 get left to spoil.

I buy a 4# bag of 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4. I like to make it with garlic butter. This lasts a couple or 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 months.

Another thing I buy is turkey neck 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 which I package 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4. These are good for beans, stock or soup.

This should give you an idea of how 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 is already in my 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 at any one time.

If I make a meal, it is usually 4 servings: 1 to eat nor, 1 to eat later, and 2 to freeze.

Lasagna, meatloaf, mac & chese (with chili). These are pretty much on my regular menu.

I try to eat more seafood, so 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4, talapie, scallops are pretty much 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 or semi-monthly dishes.

I love the frozen seafood. I can grab a handful at a time to make a one dish meal.

Garlic butter is my usual cooking 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 for quick seafood dishes.

__________________

I cook for one or two, depending. But there's still 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 most of the time partly because most recipes are for more than two and partly because of my 'roots'---- cooking for family/friends and anyone else who's 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and in the neighborhood.

I bought an erasable board that fits on the front of my fridge and when I put a leftover something in ITRYto remember to write that down on the 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4. Same for freezer.

I've also bought many 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 sizes of glass jars (and a few plastic containers) so the L.O. will have a 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 tailor made for the size of the leftover----- to limit taking up too much space. There are some really small Kerr canning jars made for 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 jams etc.

My problem, which may not be yours, is I have a really difficult time 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 over to survey the contents of the bottom shelves in my fridge, so despite all my efforts some things get 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 to the back.But if I know they're there, thanks to the erase board, I will spend more effort looking for it.

I have 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 making breakfast as my main meal when dining alone. This has greatly reduced the amount of leftovers. When I plan to eat my 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 meal in the evening (2/3 x every 10 days), I try to plan for the leftovers (soup, stirfry, etc.). I 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 several single friends who are 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 willing to come for a meal, so I invite a friend over to join the 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 and me, or if the DH is not in residence, to join me. No one leaves my house without a care package. The same is true when the DH and I spend time in the same location. Today he is 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 sent home with 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 soup.

I chop up celery and freeze it rather than let it "go bad." I juice carrots, apples, cucumbers, beets if I don't think I'll finish them. I freeze lime and lemon juice. I juice fresh citrus and drink that instead of frozen or other juice. I dehydrate mushrooms, apples, and pineapple if I think they will spoil before I use them. I handle meat much the same way as you do. I 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 eat far more 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 at one sitting then most folks on DC. I'll use a whole head of romaine or leaf lettuce or a bunch of spinach for a salad for myself. When I make broccoli, I eat the whole head with a 3-4 oz. 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 of meat or fish (pre-3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 weight). I rarely cook from recipes--I usually cook combining what I have on hand and just of wing it from there. I 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4't have things that don't turn out very often (I made one dish I didn't like--and that was ironical
ly when I did 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 a recipe--a nutmeg chicken dish--not my 3ae6bee7-0a32-4f31-b1fa-40eef39c28f4 of tea), but other than that, I can't think of anything...and, on fridge clean out day, the girls get treats.