Had 10 mins to spare so decided to knock up a quick batch for when the SO
gets home from work.


Now, which jam to go with them....... Cherry, Blackberry, or
apricot.......Hmmmm.......

--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

Peter Lucas > wrote in
.25:

> Had 10 mins to spare so decided to knock up a quick batch for when the
> SO gets home from work.
>
>
> Now, which jam to go with them....... Cherry, Blackberry, or
> apricot.......Hmmmm.......
>


We ended up having cherry jam, and whipped cream, and a cup of tea.

Also whipped up my 'signature' Date Loaf. With added currants (didn't
have any sultanas), coconut, and lemon zest.


Now waiting for tonights storm to come in.

http://mirror.bom.gov.au/products/ID...oop.shtml#skip

The first supercell storm (Sunday) was a doozy, and caused more damage
in Brisbane than Cyclone Larry did to Innisfail.

Brisbane has been declared a Disaster Zone, and the Army has been called
in to assist.

http://www.news.com.au/story/0,27574...06-421,00.html

--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

On Nov 20, 6:19 pm, Peter Lucas > wrote:

> Now waiting for tonights storm to come in.
>

I think it’s here right now. Big wind and big lightning!

I hate lightning, especially while sitting in a little boat with a big
stick pointing up to the sky.

Humph!

Barb
s/y Arabella
www.sailinglinks.com

On Nov 20, 5:04*pm, Peter Lucas > wrote:
> Had 10 mins to spare so decided to knock up a quick batch for when the SO
> gets home from work.

I hope you will teach my husband how to make scones. He loves them
but we have only had store bought on the boat. I don't think they are
the same as fresh.

Barb
s/y Arabella
www.sailinglinks.com

ladysailor > wrote in news:16410472-39cc-44a9-
:

> On Nov 20, 6:19 pm, Peter Lucas > wrote:
>
>> Now waiting for tonights storm to come in.
>>
>
> I think it’s here right now. Big wind and big lightning!
>
> I hate lightning, especially while sitting in a little boat with a big
> stick pointing up to the sky.
>


A big *metal* stick??

A hit on the mast sure would give the lamb roast a boost in the oven :-)


--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

ladysailor > wrote in
:

> On Nov 20, 5:04*pm, Peter Lucas > wrote:
>> Had 10 mins to spare so decided to knock up a quick batch for when
>> the SO gets home from work.
>
> I hope you will teach my husband how to make scones.


No sweat.


> He loves them
> but we have only had store bought on the boat. I don't think they are
> the same as fresh.
>


Not unless you get to the bakery first thing in the morning.

I'll drag my powdered milk scone recipes out for him too...... for when
you're on the pond and a little bit away from fresh milk :-)


--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

In article > ,
Peter Lucas > wrote:

> Had 10 mins to spare so decided to knock up a quick batch for when the SO
> gets home from work.
>
>
> Now, which jam to go with them....... Cherry, Blackberry, or
> apricot.......Hmmmm.......

Strawberry.

It's my personal favorite. :-d
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article > ,
Peter Lucas > wrote:

> Brisbane has been declared a Disaster Zone, and the Army has been called
> in to assist.
>
> http://www.news.com.au/story/0,27574...06-421,00.html

Oops, that's no fun!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet > wrote in
news
> In article > ,
> Peter Lucas > wrote:
>
>> Brisbane has been declared a Disaster Zone, and the Army has been
>> called in to assist.
>>
>> http://www.news.com.au/story/0,27574...06-421,00.html
>
> Oops, that's no fun!



The lightening shows have been fantastic!!



--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

Omelet > wrote in
news
> In article > ,
> Peter Lucas > wrote:
>
>> Had 10 mins to spare so decided to knock up a quick batch for when
>> the SO gets home from work.
>>
>>
>> Now, which jam to go with them....... Cherry, Blackberry, or
>> apricot.......Hmmmm.......
>
> Strawberry.
>
> It's my personal favorite. :-d



No stawberry jam in the house.

We only use strawberries in bubbly :-)


--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

On Thu, 20 Nov 2008 07:04:42 +0000 (UTC), Peter Lucas
> wrote:

>Had 10 mins to spare so decided to knock up a quick batch for when the SO
>gets home from work.
>
>
>Now, which jam to go with them....... Cherry, Blackberry, or
>apricot.......Hmmmm.......

They sound so good. Can you give us your recipe, please? Funny, I was
talking to my buddy in Manchester, England yesterday (I live in Ohio,
USA) and we were talking about scones and I was asking him about
clotted cream (Devonshire) and he was telling me all about the
different brands and everything. I started regretting mentioning them
as I was paying for the phone call...

http://www.cameronsbritishfoods.com/

http://www.kingarthurflour.com/shop/...yCategory=C101


Mark

FERRANTE > wrote in
:

> On Thu, 20 Nov 2008 07:04:42 +0000 (UTC), Peter Lucas
> > wrote:
>
>>Had 10 mins to spare so decided to knock up a quick batch for when the
>>SO gets home from work.
>>
>>
>>Now, which jam to go with them....... Cherry, Blackberry, or
>>apricot.......Hmmmm.......
>
> They sound so good. Can you give us your recipe, please?


No sweat.......


http://www.taste.com.au/recipes/1458...termilk+scones




> Funny, I was
> talking to my buddy in Manchester, England yesterday (I live in Ohio,
> USA) and we were talking about scones and I was asking him about
> clotted cream (Devonshire)


never tried 'clotted cream'..
I just whip some normal cream up with a bit of icing sugar in it.


> and he was telling me all about the
> different brands and everything. I started regretting mentioning them
> as I was paying for the phone call...
>
> http://www.cameronsbritishfoods.com/
>
> http://www.kingarthurflour.com/shop/...yCategory=C101
>


It's sooooooooooooooooo much easier, and cheaper, to make them yourself,
rather than buy mixes.




--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

In article > ,
"Peter-Lucas" > wrote:

> FERRANTE > wrote in
> :

> > and he was telling me all about the
> > different brands and everything. I started regretting mentioning them
> > as I was paying for the phone call...
> >
> > http://www.cameronsbritishfoods.com/
> >
> > http://www.kingarthurflour.com/shop/...yCategory=C101

> It's sooooooooooooooooo much easier, and cheaper, to make them yourself,
> rather than buy mixes.

And that very same kingarthurflour site listed above has *free* recipes.
My wife uses two of the scone recipes in there and is very happy (not
that she actually follows recipes).

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote in
:

> In article > ,
> "Peter-Lucas" > wrote:
>
>> FERRANTE > wrote in
>> :
>
>> > and he was telling me all about the
>> > different brands and everything. I started regretting mentioning
>> > them as I was paying for the phone call...
>> >
>> > http://www.cameronsbritishfoods.com/
>> >
>> > http://www.kingarthurflour.com/shop/list.jsp?select=C76
&byCategory=C
>> > 101
>
>> It's sooooooooooooooooo much easier, and cheaper, to make them
>> yourself, rather than buy mixes.
>
> And that very same kingarthurflour site listed above has *free*
> recipes. My wife uses two of the scone recipes in there and is very
> happy (not that she actually follows recipes).
>


Just went and had a look........ and I'm soooooooooooooooo glad I did!!!

Now on the 'must do' list :-)

http://www.kingarthurflour.com/shop/...splay?RID=R677

Wine Biscuits

Wine, as in containing wine? Or as in to serve with wine? Well, both,
actually. These sweet, peppery-hot biscuits are a variation on a
traditional Italian favorite, biscotti di vino, hard, semisweet biscuits
served with an after-dinner cheese, or as a pre-dinner apéritif, along
with wine. We like them served on the porch, after a hard day in a hot
kitchen at work. Sangria, that Spanish concoction of mild wine and
fruit, is a perfect accompaniment. But they're fine with a grape juice
spritzer, too, or lemon-scented club soda. By the way, the term
"biscuit," as it's used here, refers to a hard, fairly dense cracker-
type of bread, rather than the biscuit Americans know -- a soft white-
bread roll.

2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons coarsely ground black pepper
4 to 6 tablespoons (1 3/4 to 2 1/2 ounces) sugar, to taste*
1 teaspoon salt
2 teaspoons baking powder
1/2 cup + 2 tablespoons (5 ounces) dry red wine, such as Cabernet
Sauvignon (non-alcoholic is fine)
1/2 cup (3 1/2 ounces) vegetable oil

*The greater amount of sugar will make a biscuit which is just about as
sweet as a cookie; the lesser amount will yield a more "savory-type"
biscuit.

In a medium-sized mixing bowl, combine the flour, pepper, sugar, salt
and baking powder. In a separate bowl, whisk together the wine and
vegetable oil. Add the liquid ingredients to the dry ingredients and
beat vigorously till the mixture is smooth, about 1 minute. Cover the
bowl, and refrigerate the dough for at least 1 hour, or overnight.

Break off a piece of dough about the size of a walnut (about 3/4 ounce),
and roll it into a ball. Poke a hole in the middle of the ball to make a
small "bagel-shaped" biscuit. Place it on a lightly greased or
parchment-lined baking sheet. Repeat with the remaining dough.

Bake the biscuits in a preheated 350°F oven for 35 to 40 minutes, or
until they're golden brown (they'll actually look kind of purple; that's
OK). Remove them from the oven, and cool completely on a wire rack.
Yield: about 32 biscuits.



I also now know the difference between biscuits and scones. Your biscuit
is the same shape as our scones, and your scones are triangular.....
like a focaccia.

But then........ when I went to a Starbucks (don't shoot me!!) in Santa
Monica, they had your 'biscuits' but everyone was calling them "scowns".


--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do
nothing.

Edmund Burke.

In article > ,
Peter Lucas > wrote:

> Omelet > wrote in
> news >
> > In article > ,
> > Peter Lucas > wrote:
> >
> >> Had 10 mins to spare so decided to knock up a quick batch for when
> >> the SO gets home from work.
> >>
> >>
> >> Now, which jam to go with them....... Cherry, Blackberry, or
> >> apricot.......Hmmmm.......
> >
> > Strawberry.
> >
> > It's my personal favorite. :-d
>
>
>
> No stawberry jam in the house.
>
> We only use strawberries in bubbly :-)

Yer loss luv!

Honestly, strawberry jam is my #1 favorite.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet > wrote in newsmpomelet-
:


>> >
>> >> Had 10 mins to spare so decided to knock up a quick batch for when
>> >> the SO gets home from work.


Well, we had some when she got home from work....... and then she took
the leftovers (plenty!!) into work.

Seems the girls at work like my scones too :-)


>> >>
>> >>
>> >> Now, which jam to go with them....... Cherry, Blackberry, or
>> >> apricot.......Hmmmm.......
>> >
>> > Strawberry.
>> >
>> > It's my personal favorite. :-d
>>
>>
>>
>> No stawberry jam in the house.
>>
>> We only use strawberries in bubbly :-)
>
> Yer loss luv!
>
> Honestly, strawberry jam is my #1 favorite.



I have a jar of (Tasmanian) Johnno's Blackberry Jam.

Heaven in a jar :-)


And we've even negated the need for strawberries in the bubbles by
getting in 'pink' bubbles :-)

http://www.hungerfordhill.com.au/the...kling/?view=60

and this one......

http://www.graysonline.com.au/lot.asp?LOT_ID=3137644



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Fri, 21 Nov 2008 02:32:06 +0000 (UTC), "Peter-Lucas"
> wrote:

>FERRANTE > wrote in
:
>
>> On Thu, 20 Nov 2008 07:04:42 +0000 (UTC), Peter Lucas
>> > wrote:
>>
>>>Had 10 mins to spare so decided to knock up a quick batch for when the
>>>SO gets home from work.
>>>
>>>
>>>Now, which jam to go with them....... Cherry, Blackberry, or
>>>apricot.......Hmmmm.......
>>
>> They sound so good. Can you give us your recipe, please?
>
>
>No sweat.......
>
>
>http://www.taste.com.au/recipes/1458...termilk+scones

Thank you!
Mark

>
>
>
>
>> Funny, I was
>> talking to my buddy in Manchester, England yesterday (I live in Ohio,
>> USA) and we were talking about scones and I was asking him about
>> clotted cream (Devonshire)
>
>
>never tried 'clotted cream'..
>I just whip some normal cream up with a bit of icing sugar in it.
>
>
>> and he was telling me all about the
>> different brands and everything. I started regretting mentioning them
>> as I was paying for the phone call...
>>
>> http://www.cameronsbritishfoods.com/
>>
>> http://www.kingarthurflour.com/shop/...yCategory=C101
>>
>
>
>It's sooooooooooooooooo much easier, and cheaper, to make them yourself,
>rather than buy mixes.