Text 17475, 130 rader
Skriven 2008-12-07 23:50:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Safety
==================
 -=> On 12-06-08  16:09,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Safety <=-

 DS> I can point to the evolution of car seats as an example.

 RH> Yes; we brought both of our girls home from the hospital (1978 & 1980)
 RH> in the top rated (at the time) car seats.  We had to save up the
 RH> pennies, nickels and dimes but it was worth it for their safety. 
 RH> IIRC, they used the seats until about age 4; Robert is still in a seat
 RH> at 5. 

Our two are about 8-9 years older than your two.  They had nothing like
the car seats in use today.  Neither of them ever sat in a rear facing
car seat.

 RH> We were in Fresh Market a couple of hours ago and saw some budda
 RH> hands. Didn't want to pay $6.99 for one but at least now we've seen
 RH> them "in person."  Surprisingly, organic Yukon Gold potatoes were about
 RH> half the price in our little natural foods store than in Fresh Market. 
 RH> I got some up at Brighter Day.

They are strange looking aren't they!

I know that the recipe below has two ingredients you do not use, but
perhaps you know of a substitute.  It looked interesting enough to give
you the challenge:-}}
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buccellato - Luccan Sweet Bread
 Categories: Aniseed, Bread, Bugialli, Christmas, Fruit
      Yield: 1 servings
 
           -FOR THE SPONGE (FIRST
           -RISING):
      1 c  Milk
      2 oz (4 cakes) compressed fresh
           -yeast or 4 packages active
           -dry yeast
      2 c  Unbleached all-purpose
           -flour
           -Pinch of salt
           -FOR THE DOUGH (SECOND
           -RISING):
      5 oz Raisins and mixed glaceed
           -fruit, combined
      2 c  Lukewarm milk
      1 lg Orange with thick skin
     10 tb (5 ounces) sweet butter
  5 3/4 c  Unbleached all-purpose
           -flour
      1 c  Less 1 tablespoon granulated
           -sugar
      2 tb Light rum
      5    Extra-large eggs
    1/3 c  Dry Marsala
  1 1/2 tb Aniseed
 
  Source: The Fine Art of Italian Cooking, by Giuliano Bugialli
  ISBN 0-8129-1838-X
  From: Sallie Krebs
  
  A sweet bread from the old walled town of Lucca, it is eaten as a
  snack or with strawberries as a dessert (see page 603), and can be
  made in a regular loaf shape or as a ring. Because of the glaceed
  fruit, raisins, and other extra ingredients, it requires more yeast
  than ordinary bread.
  
  You can't stroll through Lucca's marvelous old piazzas without seeing
  someone eating buccellato.
  
  To make the "sponge," heat the milk in a saucepan to lukewarm or hot,
  depending on the yeast you are using. Dissolve the yeast in the milk
  in a small bowl.
  
  Place the 2 cups flour in a large bowl and make a well in it. Pour the
  dissolved yeast into the well, along with a pinch of salt. With a
  wooden spoon, gradually incorporate all the flour into the liquid
  yeast. When all the flour is incorporated, cover the bowl with a
  cotton dishtowel and leave to rise in a warm place, away from drafts,
  until the yeast has doubled in size (about 1 to 1 1/2 hours).
  
  Soak the raisins and glaceed fruit in a bowl with I cup of the
  lukewarm milk
  for 20 to 25 minutes. Grate the orange and let stand until needed.
  Melt 8 tablespoons of the butter in a small saucepan set over boiling
  water and set
  aside.
  
  When the "sponge" has risen, place the 5 3/4 cups flour on a pasta
  board. Make a well in it and place the "sponge" in the well. Add the
  sugar and mix well with a wooden spoon, and when all the sugar is
  incorporated, add the warm melted butter, rum, 4 of the eggs, the
  Marsala, and aniseed. Mix with the wooden spoon until all the
  ingredients are well combined.
  
  Start adding the remaining warm milk, little by little, incorporating
  some of the flour from the inside rim of the well. Keep mixing until
  3/4 of the flour is incorporated, then add the grated orange peel and
  start kneading the dough. Knead until all but 2 tablespoons of the
  flour are incorporated and the dough is smooth (about 20 minutes).
  
  Drain the raisins and glaceed fruits, add to the dough, and knead for
  5 minutes more incorporating the leftover flour. Shape the dough into
  a ring.
  
  Butter and flour a baking sheet. Place the dough on it, cover with a
  cotton dishtowel, and let rise in a warm place, away from drafts,
  until it has doubled in size (from 1 to 1 1/2 hours).
  
  Preheat the oven to 400 degrees.
  
  Place baking sheet in the oven for 35 minutes, then beat the
  remaining egg in a bowl and quickly remove the baking sheet from the
  oven. Brush the top of the buccellato with the beaten egg and return
  it to the oven for 20 to 25
  minutes more.
  
  Remove the buccellato from the oven and let stand until cold (2 to 3
  hours) before serving.
  From: Sallie Krebs                    Date: 12-26-94
 
MMMMM


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