Text 12846, 82 rader
Skriven 2008-08-28 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: more food
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> In case you haven't heard, Steve will be retiring in April, 09.  He
 RH> wasn't picked up for sergeant major, not really surpirised. So, it's
 RH> "on the road again" but to transition into civilian life next spring.

 DD> Are you going to go back to Sierra Vista - as you used to talk about
 DD> before Hawaii? Or some other location?

 RH> We'd like to end up in that area but it's not sure when/if we'll get
 RH> there.  Steve wants to use his GI Bill education benefits for seminary
 RH> so we're discussing that now.

Well, yeah. I mean, he EARNED those benefits - and would be silly not to take
advantage. And Steven has never impressed me as "silly".

 DD> I see that you've had a break in Georgia's drought via Fay. Hopefully
 DD> the water can go into the water table and reservoirs not just into
 DD> flooding and destruction.

 RH> A good amount did got into the water supply system.  But, I saw in
 RH> today's paper that some pecan growers lost lots of trees from the wind
 RH> and rain.  Nuts!

Verry punny.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma Shannon's Irish Soda Bread
 Categories: Breads, Traditional
      Yield: 1 servings
 
      4 c  All-purpose flour
      1 ts Salt
      2 ts Baking soda
  1 1/2 ts Cream of tartar
      3 tb Cold butter; in sm pcs
      2 c  Buttermilk
 
  This legendary bread is irresistible fresh from the oven
  or sliced, toasted and served with butter and jam.
  
  Heavenly with Easy Strawberry Freezer Jam.
  
  Preheat oven to 425°F.
  
  Sift the flour, salt, baking soda and cream of tartar into
  a large bowl. Add the butter, and rub into the flour (your
  best tools for this job are your thumbs and forefingers)
  until the butter lumps have disappeared.
  
  Add the buttermilk to the dry ingredients, stirring just
  until dry ingredients are moistened. Turn out onto a floured
  surface, and knead 8 or 10 times. The dough will be soft.
  (Sprinkle just a little additional flour, if necessary, to
  aid in handling the dough.)
  
  Form the dough into a ball and place on a floured baking
  sheet. With a sharp knife, cut a deep cross into the top of
  the loaf. Dust top of loaf lightly with flour.
  
  Bake at 425°F for 15 minutes, then reduce heat to 375°F and
  bake an additional 25 minutes.
  
  Makes one large loaf approximately 9 inches in diameter.
  
  Note: A sharp-eyed cook will notice that the dough for Irish
  soda bread is similar to biscuit dough. As with biscuits, the
  less this dough is handled, the lighter and more tender the
  bread will be.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 08 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Always store beer in a dark place." -L. Long
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