Text 17699, 76 rader
Skriven 2008-12-11 21:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: arms 351
================
 DS> (Real arms are assigned to individuals, not families, so crap
 DS> like this is just for fun.)  Anyway, my first thought was to 
 DS> find a similar-sounding French name; Leleu for example - a nice
 DS> simple blazoning: or center a wolf passant azure.  But then, I
 DS> discovered the name Loo is also Dutch, and has an even simpler
 DS> blazon: azure per bend a pile throughout inverted or.

I don't understand this kind of language. The first one is
apparently a gold shield with a blue wolf walking in the middle?
The other is quite incomprehensible. I'd just call it a pile,
myself.

 DS> Is there a College of Arms in the US?  Where do American military
 DS> crests come from?

Beats me. Southern Ruth or Southern Carol should be able
to come up with some kind of answer. Or Dirty Dave, who
is good at that kind of thing.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Rustic Plum and Nectarine Tart
 Categories: Desserts
   Servings: 10

    1/2 c  Sugar
    1/3 c  Toasted pecans
    1/4 c  Flour
  1 1/4 lb Plums, quartered (about 14)
    1/2 lb Nectarines, cut in wedges
           -(about 3)
      1 tb Butter
      1 tb Milk or cream
      3 tb Red currant jelly or seived
           -apricot jam
           PASTRY
      2 c  Flour
      1 tb Sugar
    1/2 ts Salt
    1/3 c  Cold butter, cubed
    1/3 c  Cold lard, cubed
      1    Egg yolk
      1 ts Lemon juice

  Serve this with whipped cream or custard sauce.  You can substitute peaches
  for the nectarines or make the tart entirely with plums.

  Ice water

  PASTRY:  In large bowl, combine flour, sugar and salt; cut in butter and
  lard until mixture resembles fine crumbs with a few large pieces.  In
  measuring cup, beat together egg yolk, lemon juice and enough ice water to
  make 1/2 cup; briskly stir enough into flour mixture, 1 tbsp at a time, to
  make dough hold together.  Shape into disc; wrap and chill for at least 20
  minutes.  Let cold pastry stand for 15 minutes at room temperature before
  rolling.  On lightly surgace, roll out pastry iinto 14 inch circle, leaving
  edges rough.  Transfer to 12 inch pizza pan,letting pastry hang over edge.

  In food processor, process 1/4 cup of the sugar, pecans and flour until
  nuts are finely ground; spread over pastry on pan.  Arrange plums and
  nectarines over nuts; sprinkle with remaining 1/4 cup of the sugar.  Dot
  with butter. Fold pastry overhang over fruit, brush with milk, and sprinkle
  a little more sugar over.  Bake in 425 F oven for 15 minutes. Reduce heat
  to 375 F and bake for 35 minutes longer or until pastry is golden and
  juices are bubbling, shielding pastry with foil to prevent over-browning if
  necessary.  Let cool. Melt jelly and brush over fruit. Makes 10-12
  servings.

  Origin: Canadian Living cooking collections:  Great Desserts. Shared by:
  Sharon Stevens.

MMMMM

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