#Greetings
10 messages in this thread
Susan, I'm glad to hear you're OK! I've heard various horror stories of
misdiagnoses. One of my clients was told he had lung cancer (and later told
it was a mistake). He's been angry at the medical profession ever since.
Hope you get caught up soon and will share your hort knowledge here. P.S.
Are you still making bread? I made rye-wholewheat pizza dough & stuffed it
with red onion, zucchini, carrots, and some sauce, then folded it over a la
calzone. A great way to get rid of the odd vegetable.
Marjory, I'm just getting into making my own pizza dough in a
mini-cuisinhart (sp?). Can I just replace rye flour at the same amount
with the wheat flour in the recipe book and get a rye pizza?
No, Jeff, don't replace wheat with rye, as rye is low in gluten and very
sticky. I made the pizza dough with:
around 2/3 cup rye
around 1/3 cup whole wheat
around 1.75 cups unbleached white flour
1 t. salt
1-1/2 t. sugar
1 T. olive oil
enough water to make a dough ball (1 cup plus)
1-1/2 t. yeast The rye dough is stickier than if made without, but I roll
out on a marble board with a wood pin; I bake on tiles, first putting the
dough on a stick-free cookie sheet, turned over, then pushing onto tiles
with wooden board after around 10 minutes of baking at 400 degrees. Then I
lower heat to 350 and bake another 10 minutes directly on clay tiles. Hope
this helps. Let me know if it turns out OK.
Thanks for your good wishes, Marjory. I am feeling pretty fine now–amazing
how the mind does control the body! I ached all over whe I thought I was
ill–now I don;t hurt at all! Bought myself some forced Iris reticulata and
dwarf daffodils and have the pretty pyurple and yellow combinatin on my
desk to further cheer me up.
Our bread baking is sproadic, since we have a good bakery near us, now,
which opened while we were gone last year. But I think you've inspired me
to make a loaf tonight–we will eat it all up for breakfast, I'm sure.
I went to the Rock Garden Society Winter Study weekend here on LI 2 weeks
ago. Those people ARE knowledgable and serious. I got frowned upon for
mentioning Indiana wildflowers by their common names. Since I do not grow
Alpines, some of the talks inspired me only to want to hike, but I really
did enjoy Fred McGourty's talk. He's an informative and entertaining
speaker with good slides. I am -thinking- about attending the annual
meeting in Ontario end of May–really want to see the private gardens.
Susan, please do attend the annual ARGS meeting in Guelph! We can rent a
car & tour some gardens, maybe? The West Coast winter study weekends are
(this sounds chauvinistic, but I have heard this from many) much better
than the east coast ones. It may be the difference in climate, both
weather-wise and state-of-mind (this sounds weird, don't it?). Anyway, this
weekend I plan to call Andrew Osyany, a delightful plant crazy who's
intimately involved with the Ontario gathering as well as rock plants, and
find out what gardens to visit, & how long to stay, etc. Wasn't the latest
ARGS Bulletin a joy? I have only one pitcher plant in my bog, but I'm now
eager to have more…
Marjory,
That smells good! (The stuffed pizza dough thingy.) Wanna run over here
and make dinner? <g>
Capt'n
Capt'n, I know if I were making it for company, it would turn out to be a
yukky, slimy mess <gr>. Sometimes I luck onto something ( a lost kitchen
chord, maybe). When are you going to regale this forum with your haggis
recipe???
My haggis recipe? Why Marjory! I didn't know you had a hankering for
sheep guts! I will post it if there's a hue and cry for it though…. <g>
Capt'n
Please post the vegetarian version of your haggis recipe, Capt'n. <gr> Do
you have an authentic Scots ginger cookie (snap or biscuit will do)? That I
would like, more so than the bloodless haggis….