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>      88

 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