Text 26645, 71 rader
Skriven 2015-05-02 20:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Picnic 598
==================
 NB> Correction... week starting 8/16.  She still rents basically Sunday to
 NB> Sunday, so (unless there isn't anyone renting for the previous week to
 NB> allow some flexibility) our time will be within that framework.  :)

Ah, I must have fat-fingered the number or something.

 -=> Nancy Backus said to Dale Shipp <=-

 NB> Starts on Sunday... we could have it until 23 August, but Michael's
 NB> schedule means we need to quit by the 22nd...

Doesn't. Just so I got to someplace with bus or air service
the 21st or 22nd, everything will be foine. I can't believe
I typed that - shows I'm hanging out right this minute with
an Oirish woman.

 DS> In any case, we will plan to go, but we would like to ask
 DS> for the same room we had last time -- the one with twin beds.
 NB> You spoke up first, so sounds like you've got it.  :)

Remind us what the accommos are like? I seem to remember that
there was no competition for whatever I got, but in fact it
would be no skin off my teeth to sleep anyplace, even in
somebody's car.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Irish Brown Bread #2 Monica Sheridan
 Categories: Breads, Irish
   Servings: 1

      4 c  Stone Ground
           Whole wheat flour
      2 c  White flour
  1 1/2 ts Salt
  1 1/2 ts Baking soda
      2 c  Buttermilk or sweet milk
      2 tb Butter
      2 tb Sugar

  Mix the whole wheat flour throughly with the white flour. Rub the butter
  into the flours. Add the salt, and soda.

  Make a well in the center and gradually mix in the liquid. Stir with a
  wooden spoon. You may need less, or more liquid - it depends on the
  absorbent quality of the flour. the dough should be soft but managable.

  Knead the dough into a ball in the mixing bowl with your floured hands.

  Put in on a lightly floured baking sheet and with the palm of your hand
  flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour,
  make a cross through the center of the bread so that it will easily break
  into quarters when it is baked.

  Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake
  a further 15 minutes.

  If the crust seems too hard, wrap the baked bread in a damp tea cloth.
  Leave the loaf standing upright until it is cool.

  The bread should not be cut until it has set - about 6 hours after it comes
  out of the oven.

  From "The Art of Irish Cooking" by Monica Sheridan

MMMMM


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