1. Where do you get all your cars?
Answer: Most of our vehicles are dealer trades from a few specific dealers. We only buy cars in good mechanical condition. Each car is thoroughly inspected and goes through our service and detail. Many of our cars presell before making it to our car lot. Be sure to keep checking our website or stop out or give us a call if you have any questions about any of our vehicles.
2. Is the car as nice as it looks?
Answer: Yes. All our vehicles are thoroughly inspected, serviced and detailed and are completely ready-to-go.
3. It seems like you move your cars quickly.
Response: We are blessed to have many repeat customers in and out of the community. We've had many families buy multiple cars from us, the most to date being seven cars (Thank you Mr. Johnson :). Referrals are a large part of our business and factors into our inventory moving quickly as well.
4. You have your cars priced right.
Response: It comes down to low overhead, an advantage of living and working in Frytown, IA. We ARE the largest volume mover of cars in Frytown after all. *giggle*
5. It's so peaceful out here.
Response: Yup, we love it.
These really are the top five things we hear on the lot. We had no problem naming and listing them. As always, please let us know if we can be helpful. Call, email or just stop on out! We'd love to hear from you.
This marinara recipe is from Bartolino's restaurant in St. Louis and was featured in the March/April 2005 Midwest Living magazine. This recipe has a kick to it. I make this marinara and serve it with toasted ravioli. I also make it for pasta when I am time-limited and starved.
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
1 28 oz. can tomatoes, cut up
1/4 cup dry red wine (optional)
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 cup snipped fresh basil
2 tsps. sugar
1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper and black pepper.
2. Bring to a boiling, reduce heat. Simmer, uncovered 25 to 30 minutes or until desired consistency, stirring occasionally. Stir in basil and sugar. Cover; cook 5 minutes more. Makes 2 1/2 cups (4 to 6 servings).
Okay, so these pictures don't do justice to the tastiness of this marinara, especially with that big old piece of bread slapped on the plate. I always use whole wheat pasta and usually grate some fresh mozzarella on top. At times, I will side this dish with sauteed kale and garlic instead of the asparagus. Please remember, this is not a sweet sauce and it does have a bite to it. Yowza!