Text 4082, 66 rader
Skriven 2010-11-22 10:30:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: GOOFY 734  01121
========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  ML> easily disprove your above assertion by coating your thumb
 ->  ML> with superglue and just staring at it for a minute.
 -> 
 -> I have done that in the past, when younger and just as silly, and the
 -> glue stayed wet - until I touched my finger to my thumb.  Then, as
 -> soon as it was confined and out of air, the 2 digits joined firmly.
 -> Parting them was not a sweet pleasure.
 ->  
 RH> That's why God invented acetone, aka old-school nail polish remover. 
 RH> I keep a bottle of the real stuff handy for stripping paint off of
 RH> glass beads.  

Unfortunately any females in this house are not yet into nail polish,
and as I do not have many painted glass beads, I just have to be
careful when I use superglue.
 
 -> One of the incentives for visiting there is the existence of the most
 -> complete steam operated water pumping station remaining in Australia.
 -> When I told her, Nancy tried to sound excited...

 RH> My late Dad would have asked for pictures.(LOL)  

I was desolated!  6 1/2 hours in the train, then a half hour in a
hired car, only to find the place padlocked, with no one around.
There were consolations, however, with an excellent railway museum,
and lots of mining machinery.  Steam mining winches were later
converted to compressed air.  I met a group of elderly volunteers who
were busily restoring and getting operational old machinery and
vehicles, the current one being a horse-drawn baker's delivery van.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DAMPER      [AUSTRALIAN BUSH BREAD]
 Categories: Australian, Breads, Colonial
      Yield: 1 Loaf
 
      2 lb Flour
      2 ts Bicarbonate of soda [level]
      2 ts Cream of tartar     [level]
 
  Mix all these ingredients together, then slowly add enough cold water
  to make a firm, yet soft dough. Knead to get some air into it, then
  shape into a circular loaf 2 inches thick.
  
  Rake the ashes of the fire flat. Place the dough in it and cook for 10
  minutes, then rake some hot ashes entirely over the top of the
  damper. It should be ready [or almost so] after about 30 minutes.
  
  Knock it out with a spoon or something blunt; if it sounds hollow, it
  is cooked. Alternatively, test by sticking a skewer into the bread.
  If this comes out dry, the damper is done. Rake of the ashes.
  
  For the lightest of dampers, grease the camp oven and let the dough
  stand in it for 10 to 15 minutes before placing your oven on the
  fire. Push it gently into the coals and cover the lid with hot ashes.
  Cook for 35 minutes, then test to see if done.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)