On Sat, 15 Aug 2009 08:18:27 -0600, graham wrote:

> "Ophelia" > wrote in message
>>>> As for pastry, sometimes I use puff pastry, but to make that from
>>>> scratch is fiddly and takes time. If you can get a good ready made
>>>> butter puff pastry, that is acceptable. Shortcrust is easy and good
>>>> and I used to make a pastry called 'rough puff pastry' which I like
>>>> very much. It consists of cutting lard into small chunks and placing in
>>>> the
>
> J'know, I think that I'll try making some rough puff as a prelude to trying
> the real thing as another prelude to making croissants. The trouble is that
> my Sister's cooking (and my b-i-l's wine) has meant that my weight-loss
> regime has been put back by a month{:-(
> Graham

thank god the weight will still be there when you get around to it.

your pal,
blake