Ran out of Mr. Lasix, temporarily.
Ah... has he been back on the job now...? And taking care of things for you...?
Been reacquainted, and I'm down to 147.5 again.
But I don't need to lose more, grr.
Not a surprise... probably some famous preacher at some point... just
one I'm not familiar with... and my eyes saw a B instead of the D, until it resolved into the D... ;)
You're lucky - sometimes things never resolve
for me.
My left eye is getting that way... yet it tested out fine when I saw the
eye doctor in Feb... ;(
As of the latest exam, it wasn't the cataracts,
which are still minumal.
... Friendliest thing in the whole world: A wet dog.
Second: a cat greeting someone who is allergic.
Or who hates cats.... yup...
Who would hate a nice plate of chicken-fried cat?
And, had you stayed asleep just a little longer, you'd not even've known... ;)
Truth; instead, I got over $100 worth of
compensatory miles and a $7 snackbox from
coach to boot.
So just as well you did wake up when you did... ;)
For sure - and I got another 5000 for just
writing in to compliment the crew and complain
about the Website, so that totals to 1/2 a
ticket that I don't deserve. Or a night in a
comfy hotel for some cash-strapped echo member.
Gur Cake
Categories: Irish, Dublin, sweet, New York
Servings: 16
h - Bread Stuffing Part I
6 oz loaf ciabatta or Brennan˙s bread
- allowed to sit for two days wrapped in paper towel to dry
3 c hot (not boiling) water
2 tea bags (Irish Breakfast or black)
h - Shortcrust Pastry
8 oz all-purpose flour
1 oz sugar
1/4 ts salt
4 oz cold, unsalted Kerrygold butter, diced small
2 lg egg yolks
1 Tb ice water
h - Bread Stuffing Part II
4 oz currants
1 1/2 oz all-purpose flour
4 oz brown sugar
1/2 ts baking powder
1 oz butter
2 Tb pumpkin pie spice or British mixed spice
1 lg egg, well beaten
1/4 c whole milk
1/2 lemon rind, finely grated
h - British mixed spice
2 ts cinnamon
1 ts cloves
1/2 ts ginger
1/2 ts nutmeg
1/4 ts cardamom
Place ciabatta in a 5-qt aluminum loaf pan. Cover
with tea water that˙s been allowed to steep 2 min
and cooled slightly. Press the bread down and turn
it a few times to make sure both sides are wet.
Cut ciabatta in half and allow to soak in tea water
for 1 hr until fully soft.
While bread is soaking, begin making shortcrust
pastry by mixing flour, salt, and sugar in a large
bowl. Add butter to flour, using fingers to mix,
until flour resembles small bread crumbs.
Make a well in center, and add well-beaten egg
yolks. Use a knife to combine eggs into flour.
Dust table surface with flour. Turn dough onto
floured surface; dough will still be crumbly.
Slowly add ice water to dough by ts to help it
stick together. Knead dough with hands, adding
ice water in small amounts as needed until dough
forms a smooth ball. Divide in two, wrap each half
in plastic wrap, and place in refrigerator until
ready to use.
Preheat oven to 375F/190C.
Use hands to squeeze tea water from bread and
return to loaf pan.
In a separate clean bowl, mix flour and baking
powder. Add sugar, rub in butter with fingers,
and add spices.
Add currants to bread and mix well to combine.
Add bread mixture to flour and mix.
Whisk egg into milk, add grated lemon rind.
Set aside.
Remove dough from refrigerator. Place on table
lightly dusted with flour. Using a lightly floured
rolling pin, roll each ball into rectangular shape,
same size as aluminum loaf pan.
Grease bottom and sides of pan with butter. Place
one rectangle of dough on bottom, trim to fit, and
press into pan bottom. Use fork to prick holes in dough.
Add milk, eggs, and lemon rind to bread mixture. Stir
to combine.
Fill loaf pan with bread mixture. Distribute evenly to
cover pastry bottom.
Place second rectangle of dough on top. Trim ends to fit.
Prick top evenly with fork.
Place in middle rack of oven and bake 1 hr until golden
brown on top.
Remove from oven and allow to cool in pan. Serve warm or
at room temperature. If you˙re not making royal icing for
the top, whipped cream makes a nice accompaniment.
source: Couchsurfing Cook
adapted from a recipe by Sheila O˙Donoghue-Baratizade
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