Subj : Biscuits
To   : Ruth Haffly
From : Dave Drum
Date : Sun Nov 27 2022 05:26:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I have my specialities and favourites to make. Pizza isn't one of
 DD> them.

 RH> Don't we all? (G) We have a Papa Murphy's in town but we've never gone
 RH> over there. A friend, that did when they first opened, said they didn't
 RH> do whole wheat crusts. Our favorite is a simple crust, makes up in
 RH> about 5-10 minutes, rises while other ingredients are being prepped and
 RH> bakes 15-20 minutes. Start to finish, you can be eating your pizza in
 RH> less than an hour if you keep toppings simple.

Whole wheat is definitely *not* a traditional pizza crust. My personal
favourite is a thin crust with lots of toppings. Especially meaty 
toppings. My most non-traditional pizza was one had in St. Pie, Quebec.

The place was run bu Greeks, so I was an American in a Greek restaurant
dining on an Italian dish made with Gyros meat in a French-speaking part 
of Canadia.

     8<----- XXXXX ----->B

 DD> Certainly biscuirts are an "anytime" thing. But, you're changing
 DD> direction on me.  Biscuits & Gravy is most definitely a breakfast
 DD> dish. Even if you're having it in the evening. Breakfast does *not*
 DD> have to be at the crack of yawn.

 RH> For me, breakfast is most often in the 8:30-9:30 range, when my eyes
 RH> are open enough to see what I'm doing. I always start by brewing up a
 RH> cuppa British Blend tea.

I've an automatic coffee brewer which the timer activates @ 04:00 (my
usual rising time) Breakfast generally follows the second cup of black
and bitter.

     8<----- AGAIN ----->B

 RH> Something to consider when there's no ready to eat chocolate in the
 RH> house.

 DD> With tongue planted firmly in cheek. Always. Life ain't in now ways
 DD> serious.

 DD> ... "England and America are two countries separated by a common
 DD> language"

 RH> A couple of weeks ago somebody said "good morning" to me, then realised
 RH> it was afternoon so then said "good afternoon". It wasn't that far
 RH> after noon so I said that "you could always say 'g'day' like our
 RH> Austrailian friends do". That brought a laugh and "you're right".

My usual greeting is some form of "What's up?" Or "How are you doing?"

Made this in the big crockpot the other day for supper: 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Welcome Home Pot
 Categories: Beef, Vegetables, Potatoes, Beans, Grains
      Yield: 4 servings
 
  1 3/4 c  Beef broth
      4 lb Beef short ribs
      2    Onions; chopped
    1/2 ts Salt
    1/4 ts Black pepper
      3    Red potatoes; quartered
      4    Carrots; in 1" chunks
     32 oz (2 cans) vegetarian baked
           - beans
    1/3 c  Pearled barley
 
  In a 6 quart soup pot, combine broth, short ribs,
  onions, salt, and pepper; bring to a boil over high
  heat. Reduce heat to low, cover, and simmer 1-1/2 hours.
  Stir in remaining ingredients, cover, and simmer 40 to
  45 minutes, or until meat and vegetables are
  fork-tender.
  
  Skim off fat; serve immediately.

  UDD Note: Bush's Baked Beans (regular) worked well in
  this. Not a lot to save so the dogs got the bones, etc.
  
  RECIPE FROM: https://www.mrfood.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Useless Invention: Diet Celery.
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