Subj : Participation (oven baked motherboards)
To   : Ben Collver
From : Ruth Haffly
Date : Sun Jan 26 2025 19:12:10

Hi Ben,

RH> Are you based in Oregon? That, and North Dakota are the only 2 states
RH> I've yet to visit. One of these days I'll get to them.

 BC> Yes, i am based in Oregon.  I would be game for meeting up if you make
 BC> it out here.

One of these days, we just might make it. Oregon is one of the states
our daughter in AZ has mentioned she might want to move to, now that
she's retired from active duty with the National Guard. She has 2 boys,
one on the autism spectrum and she mentioned that the state is good for
education. Don't know what she was basing that on but.......


RH> We were
RH> also introduced to maple creemees, a Vermont specialty where maple syrup
RH> is blended with soft serve ice cream, decadent but yummy.

 BC> I've seen articles about Canada's strategic Maple Syrup Reserve, and
 BC> sometimes i have difficulty telling whether they are serious.  ;)

It's hard to tell, something like that may actully exsist or some
Canadians are just pulling our leg.


 BC> I'd love to try a maple creemee some day.  I've had family and friends
 BC> with ice cream makers, but i've never tried my hand at making it
 BC> myself.  I read that it can be easy to do using a mason jar in the
 BC> freezer.

We found that not all parts of Vermont do the creemees. Several years
ago we were camping near Manchester, finally found a stand that served
us some soft serve ice cream with maple syrup poured over it. Not quite
the same but close enough for that night. A couple of days later, we
moved up to Washington, and knew we could get (and did) creemees in
Barre, about 15 minutes away.

 BC> Here's another sweet recipe.  We have a seasonal treat made in BC>
 Washington called Applets and Cotlets.  It is basically the same thing
 BC> referred to in The Lion, The Witch, and The Wardrobe (Narnia Book
 1) BC> as Turkish Delight. If it were me, i'd skip the coloring and add
 some BC> fruit juice, preserves, etc.

OK, I'd wondered, when I read the book, what Turkish Delight was. I was
thinking that it might be something like the old candy, Turkish Taffy.
I'd skip the artificial coloring, and maybe try it with raw sugar as we
don't keep refined sugar in the house.

 BC>       Title: Turkish Paste (Turkish Delight)
 BC>  Categories: Candy
 BC>       Yield: 1 Batch

 BC>       3 tb Gelatin
 BC>     1/2 c  Water; cold
 BC>       1 lb Sugar
 BC>     1/2 c  Water; hot
 BC>     1/4 ts Salt
 BC>       3 tb Lemon juice
 BC>            Green coloring
 BC>            Mint flavoring
 BC>       1 c  Nuts; finely chopped

Can I leave the nuts out? I like some nuts, but don't really like nuts
in most foods.


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


.... Not all questions worth asking have answers...

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

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