Subj : Road Tripping
To : Dave Drum
From : Ruth Haffly
Date : Mon Sep 30 2024 14:13:17
Hi Dave,
RH> Our rally was held not too far from the Bush facilities. Had we not had
RH> the tire problem and bad weather, we might have visited it. Made it
RH> home yesterday, spent the night in Greensboro, NC so we were out of
RH> western NC before the closing of I-40 and other roads. As is, it took
RH> twice as long to get home as the drive usually is, hard rain for most
RH> of the way until we got to this side of Durham.
DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got
DD> hammered hard.
Asheville and everything west of it, also somewhat east of it. It'll be
a long time before search and rescue teams make it thru all the hills
and hollers of that area. Have a friend whose an EMT out there, working
24/7 with just a few hours off between shifts.
DD> The whole thing was sponsored by former Springfield Mayor and then
DD> State Senator Karen Hasara. You can read the story here:
DD>
https://tinyurl.com/CHILLINAME
RH> OK, might give it a look/see when we get back home and resettled.
DD> Take your time, It's not going anywhere. Bv)=
RH> We're home, but not resettled. Got the basics done but will do the rest
RH> over the next few days.
DD> 8<----- SNIP ----->8
RH> Good story to pass on to Grandkids. (G)
RH> There's an outlet store in Pigeon Forge, stopped there today and got an
RH> 8 compartment scone pan, a 6 cup muffin pan and several small
RH> accessories--with a military discount spent less than $90.
DD> Scones is something I've never made or knowingly eaten. That is I may
DD> have had a scone at some time without knowing it was called a scone.
DD> Bv)=
RH> They are usually triangular in shape, sort of like a biscuit but more
RH> flavorful. We make an oatmeal based scone from a booklet we got from
RH> Quaker Oats several decades ago.
DD> Readig the recipe below - I may have mis-spoken about not having had a
DD> scone. If, in fact, these are scones and not panquakes, as the recipe
DD> author suggests.
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: St. Swithin's Drop Scones
DD> Categories: Five, Breads
DD> Yield: 4 Servings
DD> 4 1/2 oz Self-raising flour
DD> 2 ts Caster sugar
DD> 1 lg Egg; beaten
DD> 2 tb Melted unsalted butter
DD> 150 ml Semi-skimmed milk
DD> Whisk that all up and leave it for a while to be with
DD> its thoughts. In the meantime peel, core and slice
DD> (thickly) two large English Bramley apples. Put these in
DD> a wide heavy based pan with about 4 tbspns of butter and
DD> the same of sugar (I favour caster but you might want
DD> something darker), and a little water. Cook over a low
DD> heat until the apples start to break down and it all
DD> starts to thicken and caramelise. Avoid stirring as it
DD> will make the sugar crystalise and the apples break up -
DD> it's nice to have some chunks. Lightly shake the pan
DD> instead. You can do all this in advance and then leave
DD> it.
DD> When ready to make the scones (if you're American you
DD> might want to call them pancakes) heat a pan/griddle
DD> relatively hot and use a little butter or light oil
DD> (less is more here). Then drop in tablespoons of the
DD> batter and wait until bubbles form, then flip and leave
DD> for about 30 seconds. Then plate up.
Actually, they do look more like pancakes. Scones are usually about the
thickness of a biscuit, traditionally wedge shaped. The ones we make
taste like an oatmeal cookie, but much denser.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
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