Subj : Pizza
To : Dave Drum
From : Ruth Haffly
Date : Sat Jul 26 2025 14:22:22
Hi Dave,
RH> to NC with us or not (if so, it didn't last long). We use a yard
RH> service now as we have .28/acre--not really enough to get a riding
RH> mower for and the service gets it done fast. Also nice to have the yard
RH> looking well kept when we're travelling; we don't come home to a
RH> jungle. (G)
DD> When I wore a younger man's (much youngrr) clothes I used a reel style
DD> push mower. All I can say is thank you Mr Briggs and Mr Stratton.
I have faint memories of one that my family had when I was small. It
must have been the summer after (or the one after that) we moved across
the street and into a house with a bigger yard. I was probably about 4
or 5. Anyway, Dad got a power mower, then, after Mom started working
outside the home, a riding mower.
RH> Michael made one of those at the picnic at Boyd's Pond in 2015; IIRC,
RH> we had a storebought one also. Neither of them were that great but the
RH> storebought was actually better. Probably because they knew what to do;
RH> Michael's was an improv of this and that.
DD> Michael was an amazing "wing-it" chef. Never ceased to amaze me.
RH> I know; I miss him and some of the other folks who used to be here.
RH> When we're in western NY, we very often try to go to Taste of Japan,
RH> the sushi place Nancy and Richard introduced us to. We introduced
RH> Steve's brother & wife, one sister and her husband to it this spring.
RH> We stayed after the others had left, catching up with the owner and his
RH> wife.
DD> Don't look now but we're all edgin closer to our "use by" date.
I know, I just had a birthday earlier this week. I'm too young to be
this old!
RH> Mine is: EASY PIZZA CRUST
RH> 2 c flour (whole wheat preferred)
RH> 1 tbsp each oil, sugar (or honey), yeast
RH> pinch of salt
RH> 3/4-1 c warm water
RH> Mix all, knead briefly, set aside while preparing toppings.
RH> Makes
RH> 1 16" round or 1 12x18 rectangle semi thick (thicker one with
RH> round pan) crust. Add toppings, bake at 425 for 15-20 minutes.
DD> I'm gonna Meal Monster that. Expect to see it posted back to you in
DD> future. Bv)=
DD> 2 c Flour; pref whole wheat
DD> 1 tb (ea) oil, sugar (or honey),
DD> - yeast
DD> pn Salt
DD> 3/4 c (to 1 c) warm water
DD> Mix all, knead briefly, set aside while preparing toppings.
DD> Makes 1 16" round or 1 12" X 18" rectangle semi thick
DD> (thicker one with round pan) crust.
DD> Add toppings, bake @ 425ºF/218ºC for 15-20 minutes.
DD> By Ruth Haffly, Wake Forest, NC
DD> Uncle Dirty Dave's Archives
DD> MMMMM
Hopefully somebody will benefit from it. We came across this recipe when
we lived in Swansboro; I think we found it around 1978 or 79 but have
used it countless times since. A friend of mine called once, asking for
the recipe so I dictated it over the phone. A while later she called
back saying it was soupy; in trouble shooting, she thought I'd said 3-4
cups (instead of 3/4 cup) of water. I was able to tell her the extra
amounts of flour, yeast, oil and sugar (or honey) to add to the bowl to
make several crusts (the dough freezes well) so she'd have them on hand
for a quick meal.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... If your mind goes blank, remember to turn off the sound.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
