Text 23635, 66 rader
Skriven 2015-02-04 00:33:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23614 av Nancy Backus (1:123/140)
Ärende: Accents
===============
 -=> On 02-02-15  20:30,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about Re: cook books <=-

 NB> THe whole four years we lived in Mississippi, we were teased about our
 NB> Yankee accents... we moved up to Philly, and were immediately teased
 NB> about our southern accents...  ;)   One just can't win...  (G)

Much of the time, the locals (whereever they are) "don't have an accent"
but everyone from away does have an accent -- at least in their mind.

My sister pretty much grew up in Florida.  After she got married, they
moved to Brooklyn, then later to Ohio and finally back to Florida.  Once
when we visited her in Ohio, her accent was really a mixed up
combination of southern, Brooklyn and Mid-west.

Just days after we moved back from England Gail's mother died.  We left
our children with a friend while we went to Florida to settle up the
estate.  Our three year old daughter already had a British accent, but
when we came back it had morphed into a Bostonian one.  The mother we
left her with was from Boston.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Schiacciata con Noci (Cornmeal Flatbread with Walnuts)
 Categories: Appetizers, Italian, Lunch, Snacks, Vegetarian
      Yield: 1 schiacciat
 
  2 1/2 ts Dried yeast
  1 1/3 c  Warm water
      1 tb Olive oil, optional
    3/4 c  Cornmeal
      3 c  Unbleached all-purpose flour
  1 1/2 ts Salt
    3/4 c  Walnuts
           Olive oil
           Salt
 
  Stir the yeast into the water & let proof for 10 minutes.  Stir in the
  olive oil.  Combine the cornmeal, flour & salt.  Whisk 2 c of htis
  mixture into the yeast.  Stir in the remainder & then knead for 10
  minutes until smooth.  Knead in the walnuts.  Place in a lightly
  oiled bowl, cover & let rise until doubled.
  
  Stretch or roll the dough to fit an 10 1/2" X 15 1/2" oiled baking
  sheet. Cover & let rise till doubled.  Preheat the oven to 400F.
  Just before baking, make dimples ni the surface of the dough with
  your knuckles & drizzle with a wash of olive oil & sprinkle with
  salt.  Bake for 22 to 25 minutes, until golden.  Serve hot or at room
  temperature.
  
  This focaccia can be served either as a snack or as a part of an
  antipasto or as an hors d'oeuvre.  Or simply serve it in place of
  bread.
  
  Carol Field, "Italy in Small Bites"
  From: Mark Satterly                   Date: 11 Jul 94
 
MMMMM


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