Subj : Today in History  -1787
To   : All
From : Dave Drum
Date : Thu May 25 2023 03:37:00

25 May 1787 - U. S. CONSTITUTIONAL CONVENTION, KICKS OFF ON MAY 25,
1787. The U.S. Constitution, written in 1787 and ratified by nine of the
original 13 states a year later, is the world's longest-surviving
written constitution. But that doesnrCOt mean it has stayed the same over
time.

The Founding Fathers intended the document to be flexible in order to
fit the changing needs and circumstances of the country. In the words of
Virginia delegate Edmund Randolph, one of the five men tasked with
drafting the Constitution, the goal was to "insert essential principles
only, lest the operations of government should be clogged by rendering
those provisions permanent and unalterable, which ought to be
accommodated to times and events."

Since the Bill of Rights was adopted in 1791, Congress has passed just
23 additional amendments to the Constitution, and the states have
ratified only 17 of them. Beyond that, many changes in the American
political and legal system have come through judicial interpretation of
existing laws, rather than the addition of new ones by the legislative
branch. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Election Cake
 Categories: Cakes, Desserts, Fruits, Nuts, Dairy
      Yield: 24 Servings

    2/3 c  (160 mL) warm water
    1/2 oz (13 g) active dry yeast
  3 2/3 c  (470 g) + 1 tb A-P flour
      1 c  (225 g) unsalted butter;
           - softened, more to grease
           - pans
      2 lg Eggs; beaten
      2 c  (200 g) firm packed light
           - brown sugar
      1 c  (240 mL) buttermilk
      1 ts Baking soda
      2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Mace
    1/2 ts Ground nutmeg
      1 ts Salt
  1 1/3 c  (220 g) raisins
      1 c  (110 g) chopped pecans

  Pour the warm water into a large bowl and sprinkle the
  yeast on top. Stir, then let stand for 5 minutes to
  dissolve.

  Add 1 cup (130 g) of the flour and beat until well
  blended. (The mixture will be quite stiff.) Add the
  butter and beat until smooth. Add the remaining 2 2/3
  cups (340 g) flour, plus the eggs, light brown sugar,
  buttermilk, baking soda, spices and salt; beat for 3
  minutes.

  In a small bowl, toss the raisins and pecans with the
  remaining 1 tablespoon flour until coated, then stir
  them into the batter until distributed.

  Using butter, grease two 8 1/2" X 4 1/2" loaf pans.
  Divide the batter evenly between both pans, then cover
  loosely with towel and let rest for 1 1/2 hours.

  Set oven @ 350-|F/175-|C. Bake the cakes until a toothpick
  inserted into the center tests clean, about 1 hour or up
  to 1 1/4 hours. Remove from oven and let cool in the pan
  for 5 minutes. Turn the cakes out onto a wire rack and
  let cool completely before slicing and serving.

  Recipe from: Marion Cunningham

  Adapted by: The New York Times

  Yield: 2 cakes

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... Now that we've got all that straightened out, what'll we mess up next!
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