Subj : Re: Road Tripping
To   : Ruth Haffly
From : Dave Drum
Date : Fri Oct 04 2024 05:17:00

-=> Ruth Haffly wrote to Dave Drum <=-

RH> Hi Dave,


DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got
DD> hammered hard.

RH> Asheville and everything west of it, also somewhat east of it. It'll be
RH> a long time before search and rescue teams make it thru all the hills
RH> and hollers of that area. Have a friend whose an EMT out there, working
RH> 24/7 with just a few hours off between shifts.

DD> I understand that an entire town was wiped from existence. As the old
DD> TV advert once said, "It's not nice to fool with Mother Nature.

RH> You're probably thinking of Chimney Rock, the most well known of the
RH> touristy towns in that area. Sadly, a number of smaller towns, homes,
RH> roads, etc have been wiped out; the known death toll is about 45, with
RH> more to be added. I-26 and !-40 (east of Asheville) have reopened for
RH> evacuees and help coming in but a lot of the smaller roads are still
RH> impassible, as is I-40, especially near the Tennesee line. We made it
RH> out with a few hours to spare. Overhead highway signs were warning that
RH> any vehicles left on the shoulders after 4pm would be towed; these
RH> warning continued some distance east of Asheville but had stopped
RH> before Greensboro, where we stopped for the night.

No, it wasn't Chimney Rock. I think that was the "Dirty Dancing" town,
IIRC. It was another whose name I have senior momented. I'd have known
Chimney Rock. Whatecer, it's a mess.

DD>      8<----- SNIP ----->8

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>       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>      8<----- DIRECTIONS CHOPPED ----->8

RH> Actually, they do look more like pancakes. Scones are usually about the
RH> thickness of a biscuit, traditionally wedge shaped. The ones we make
RH> taste like an oatmeal cookie, but much denser.

DD> That's sorta what I thought. My house-mate really likes oatmeal-raisin
DD> cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip
DD> guy. Or Girl Sprout Thin Mints.  Bv)=

DD> If the Girls are out of season (or sold out - they're very popular),
DD> Keebler's elves make a very nice substitute.

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

DD>       Title: Homemade Thin Mint Cookies
DD>  Categories: Cookies, Snacks, Desserts, Chocolate
DD>       Yield: 36 Servings

DD>       1 c  Butter; room temp
DD>       1 c  Powdered sugar
DD>       1 ts Vanilla extract
DD>       1 c  Unsweetened cocoa powder
DD>     3/4 ts Salt
DD>   1 1/2 c  Cake flour

DD> MMMMM--------------------------COATING-------------------------------
DD>       1 lb Good quality semi-sweet
DD>            - chocolate; chopped
DD>       1 ts Peppermint extract; to
DD>            - taste

RH> I'd use half vanilla, half peppermint extract in the cookie part to
RH> ramp up the mint taste. (G)

Good idea. Here's a sconme recipe that just fell into my clutches and
looks line biscuits. These may just jump onto my "round tuit" list.

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

     Title: Potato Pete's Potato Scones
Categories: Breads, Potatoes, Vegetables, Chocolate
     Yield: 6 servings

MMMMM--------------------------SCONES--------------------------------
          Oil; for greasing
 1 1/3 c  (170 g) A-P flour; more for
          - dusting
     2 tb Sugar
     2 ts Baking powder
   1/2 ts Salt
   1/2 c  (113 g) leftover mashed
          - potatoes
     2 tb Butter; in chunks, room temp
     3 tb (to 5tb) milk; + extra for
          - glazing

NNNNN---------------------SWEET FILLING *----------------------------
     3 tb Unsweetened cocoa powder
 3 1/2 tb Butter; room temp
     1 tb Sugar
     1 ts Milk

NNNNN--------------------SAVORY FILLING *----------------------------
     1 c  (30 g) grated cabbage
   2/3 c  (30 g) grated carrots
     2 tb Onion chutney

 * enough for 6 Sandwiches

 PREPARE THE SCONES: Grease a large baking sheet. Set the
 oven @ 400oF/205oC.

 Sift the flour, sugar, baking powder and salt into a
 large bowl. Add the mashed potatoes and mix well. Rub in
 the margarine or butter with your fingers, then add 3
 tablespoons of the milk and gently work to form a soft
 dough, adding 1 or 2 more tablespoons of milk, if
 needed.

 On a floured surface, using a lightly floured rolling
 pin, roll out the dough until it's about 1/3" thick.
 Cut into 12 circles using a 2" cookie cutter. Brush
 the tops with just enough additional milk to glaze.

 Transfer the scones to the prepared baking sheet,
 setting them about 1 1/2" apart, and bake until golden
 on top, about 15 minutes. Transfer to a wire rack to
 cool.

 MAKE YOUR DESIRED FILLING: For the sweet filling, in a
 small bowl, mix together the cocoa powder, margarine,
 sugar and milk thoroughly. For the savory filling,
 loosely combine the cabbage, carrots and chutney.

 Make the sandwiches: Once the scones have cooled, divide
 your desired filling among half the scones and top with
 the remaining scones to form sandwiches.

 Recipe from: Eleanor Barnett

 Adapted by: Ligaya Mishan

 Yield: 6 scone sandwiches

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Corn syrup: the most useless form of calories ever created.
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