Text 7028, 96 rader
Skriven 2013-11-24 07:39:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Lights out
==================
Ruth Haffly Said to R*** H******* about Light's out

SR> -> We didn't get much beyond a bit of rain. Temps fell last night so
SR> -> today was maybe in the upper 40s/low 50s. I put an extra blanket
SR> -> on the bed as I changed the sheets today as more cold weather is
SR> -> coming.

RH>  SR> I've got flannel on mine.  The A/C vent in my room needs
RH>  SR> covering too.  The unit outside is covered over but the cold
RH>  SR> air leaks in anyway.

RH> We've got flannel on ours but Steve might want me to switch out for
RH> the fleece. Supposed to have night temps in low 20s early next week,
RH> days about double that. He's going to smoke some cheese Monday and a
RH> turkey on Wednesday.

Really? How's he going to keep them lit?  Bv)=

We had our first really cold snap of the year last night. As I type this
the temp is 9oF/-13oC. I got out the electric blanket and slept toasty.

Supposed to get warmer (above freezing) for the next few days. Except 
Wednesday is predicted to top out at 30oF/-1oC. Good thing I'll be 
inside for the lighting of the first candle.   Bv)=

Not taking the electric blanket off the bed, either. I may not turn it 
on - but it stays in place ..... Justin Case.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hanukkah Fritters
 Categories: Pastries, Breads
      Yield: 27 servings

      1 tb Active dry yeast
      2 c  Lukewarm water
      1 ts Sugar
      1 c  Additional sugar
      3 c  Flour
    1/4 ts Salt
  1 1/2 tb Anise or fennel seeds
      1 lg Egg; beaten
    1/2 c  Honey
      1 c  Cold water
           Peanut or safflower oil;
           - (for deep frying)
           Sesame seeds; to sprinkle

  Dissolve the yeast in the lukewarm water mixed with the
  sugar. Set aside to proof (about 10 minutes). The yeast is
  ready when it is bubbly.

  Mix the flour, half of the sugar, salt, and anise or
  fennel seeds (if using) in a mixing bowl. Add the egg,
  yeast mixture, and liqueur (if using) and knead into a
  dough. Continue kneading for about 10 minutes. Roll into a
  ball, place in an oiled mixing bowl, and cover with a damp
  cloth. Set aside in a draft-free place like an unlit oven
  to rise until doubled in bulk (about 1 1/2 hours).

  While the dough is rising, prepare the syrup: Dissolve the
  honey and remaining additional sugar in the cold water in
  a saucepan. Bring to a boil and cook until thick enough to
  coat the back of a spoon. Keep the syrup warm over very
  low heat while you make the fritters.

  After the dough has sufficiently risen, punch it down and
  knead it again.

  Pour oil into a wok to 2 inches deep or into a deep fryer
  to 3 inches deep and heat it until just before smoking.
  Take 1 heaping teaspoon of dough and roll it into a ball.
  Place it in the sizzling oil. Repeat, frying a few at a
  time. Do not crowd fritters as they cook. They will puff
  up until about doubled in size. Turn once during frying.
  They are done when golden in color. Drain on paper towels.

  TO SERVE: Place 2 or 3 on a plate. Ladle a little of the
  warm syrup over them and sprinkle with sesame seeds.

  Makes 25 to 30

  Source: The Sephardic Kitchen: The Healthy Food and Rich
  Culture of the Mediterranean Jews by Robert Sternberg

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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