Quoting Sean Dennis to Jim Weller <=-
I don't generally follow US markets closely but I took a look at the stats. At least your state remains relatively affordable.
Where I am at is quickly getting very expensive with all of the
retirees moving in and the state university getting larger (overpriced student housing).
I was on realtor.com run by your NAR and learned that the typical
home value in Memphis is $123,492. $194,745 in Johnson City but
$347,047 in Nashville. If you saw my last post to Dave I consider
them all cheap markets. (Wages are higher here too.)
Now if you go to any of the immediate surrounding
counties, it's much cheaper.
That is generally true of most rural areas out past the suburbs. The
farther the commute the cheaper the house. My parent's place in
Cobden 68 miles for the city limits of Ottawa went for less than
half the price of a city home even though it was on a 2 acre lot, not
a 50' X 100' plot.
4 cups flour, 2 cups butter and 8 eggs all weigh a pound each. 2
cups of sugar only weigh 14 oz so you might want a wee bit more.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Little House Pound Cake
Categories: Cakes, Desserts
Yield: 16 Servings
2 c Unsalted butter
2 c Granulated sugar
8 lg Eggs
1 pn Salt; generous
1/2 ts Ground nutmeg
1/2 ts Ground mace
4 c All-purpose flour;
Unbleached, sifted
At least an hour beforehand, set out eggs and butter to warm to room
temperature. Preheat oven to 350 F.
In large bowl cream butter with wooden spoon until fluffy. Gradually
work in the sugar by pressing the spoon against the bowl; blend until
no longer grainy.
Break egg into saucer; unless it is bad, put in smaller bowl. Repeat
for remaining eggs. Add the salt. Beat eggs with a fork until
light-colored and foamy, about 5 minutes. Add nutmeg and mace to
eggs.
Stir eggs gradually into sugar-butter mixture. Beat flour in
gradually, stirring only long enough to blend all ingredients.
The finished batter will be quite stiff.
Smooth batter into ungreased tube pan. Bake at 350 F for 30 minutes;
reduce temperature to 325 F and bake 30 minutes more. When toothpick
poked in center comes out dry and edges pull away from pan, remove
from oven and cool. Turn cake out and serve.
Recipe By: The Little House Cookbook
From: Dawn
MMMMM
Cheers
Jim
...I'm not very good with technology and I tend to break stuff.
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