Subj : Biscuits
To   : Dave Drum
From : Ruth Haffly
Date : Sun Nov 27 2022 20:11:28

Hi Dave,

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

 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.

 DD> Whole wheat is definitely *not* a traditional pizza crust. My personal

It's the standard for us. We don't keep white flour in the house. When
we first got married, we used commercial hot roll mix fro pizza crust.
Over the next few years we switched to all whole wheat flour for
everything--using hard winter wheat for bread making, a soft, spring
wheat for quick breads, pastries, etc. The pizza crust is made with the
winter wheat. Sometimes I'll mix in a bit of other flours but most of
them are lower in gluten and we like a nice thick crust.

 DD> favourite is a thin crust with lots of toppings. Especially meaty
 DD> toppings. My most non-traditional pizza was one had in St. Pie,
 DD> Quebec.

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

Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that with
a thicker crust. (G)

 DD>      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.

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

Since I'm self employed, I don't have to get up as early. Main project
this week (besides routine work) is shortening a couple of pairs of
trousers for a friend. That should be about one afternoon's work.


 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".

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

I usually say "hey", typical southern. (G)

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

 DD>       Title: Welcome Home Pot
 DD>  Categories: Beef, Vegetables, Potatoes, Beans, Grains
 DD>       Yield: 4 servings

Looks like it would have been a good stomach filler, esspecially on a
cold, wet day. Today was the 48th anniversary of when Steve proposed to
me and then took me out for seafood so after church we went to our
favorite seafood place in Raleigh for lunch. He had shrimp diavalo over
penne pasta; I had shrimp and grits, lunchtime portions were ample for
us. Blueberry cobbler a la mode for both of us for dessert rounded out
an enjoyable meal.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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