[549] in iswork
=?iso-8859-1?B?V2FpdGluZyBmb3IgeW91ciByZXBseS4u?=
daemon@ATHENA.MIT.EDU (Donnell Pollard)
Wed Aug 18 06:14:42 2004
To: iswork@mit.edu
From: "Donnell Pollard" <donnellpollard_mf@berunner.com>
Date: Wed, 18 Aug 2004 10:42:49 +0000
Message-ID: <ec5301c48510$49bedf9c$18a65ed7@cqeaewjki>
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why wait? get the best % r'ate
Refi first or sec0nd
l0wer your c0st or raise m0ney
http://wwy.ezzalh.com/
please c0nfirm within 24 hrs
---- system information ----
In a medium bowl, lightly whisk together the yolks and half of the
sugar. In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt. Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture. Heat the cream over medium-high heat until just at a boil. Remove from the heat.
