Michael "Dog3" Lonergan wrote:
BabyJane Hudson hitched up their
panties and posted :

I've always wanted to try one. Are they any good? I saw a pic of one
with English Clotted Cream and it sure look good and I imagine with go
well with tea, which I am now drinking as opposed to coffee.

Anyone have a good and simple recipe or are there good mixes available
and if so, which are good and which should be avoided?

Thanks,
Jane

Jane, I've never made scones but I sure do like the ones I get at some of
the local coffee houses. Kaldis has a blueberry/lemon scone that is out of
this world. I've never had any other scone to compare to the ones we get
here so I do not know if it's the real thing or a *******ized American
version. At any rate; have a go at it. I'm sure you'll like them.

The ones at Kaldi's are pretty standard. They have good food, as do
their neighbors, Jimmy's and Sasha's. We just had our 20th anniversary
party at Sasha's. The Volpi Prosciutto sandwich rocks. Speaking of
rocking, we rocked the place. Because our party was spending the
overwhelming share of business, they let us put on our music. It was a
mix of 60's pop and 70's punk (the interesting, creative punk). It was
cool.

Hey, you're local. You should consider checking out the show on May
12. We're playing with Sunyatta's new band, the Helium Tapes. It's ay
the Way Out Club, Jefferson @ Gravois. We're going to try to get them
to let us spin similar stuff between the sets.

Michael

--Bryan

Michael "Dog3" Lonergan wrote:
"Food Snob" hitched up their panties and posted
ups.com:


The ones at Kaldi's are pretty standard. They have good food, as do
their neighbors, Jimmy's and Sasha's. We just had our 20th
anniversary party at Sasha's. The Volpi Prosciutto sandwich rocks.
Speaking of rocking, we rocked the place. Because our party was
spending the overwhelming share of business, they let us put on our
music. It was a mix of 60's pop and 70's punk (the interesting,
creative punk). It was cool.

The Volpi sandwiches do rock. I get to The Hill pretty often. Dine out or
grocery shopping is my thing on The Hill. Sasha's is a great place. I
can't remember when it opened but it seems like it was a long time ago.

Right next to Urzi's Market on Magnolia, just east of Southwest,
there's a little place called Lou Boccardi's (not Joe). Great for an
early lunch, before anyone starts smoking at the bar.


Hey, you're local. You should consider checking out the show on May
12. We're playing with Sunyatta's new band, the Helium Tapes. It's
ay the Way Out Club, Jefferson @ Gravois. We're going to try to get
them to let us spin similar stuff between the sets.

Bryan, can you email me the info to dog30 at charter dot net? I've never
been to the Way Out Club.

Will do.

Michael

--Bryan

Never Fail Easy Tennis Scones

Ran across this recipe in a local Historical Society's cookbook today
(Recipes of Yesteryear) and thought I'd give them a go, especially
seeing my Mum had given my husband (not a great chocolate fan/consumer)
a jar of gorgeous raspberry jam for easter (together with a 6 pack of
ginger beer & some rocky road).

I have to admit the results were fairly impressive, very time effective
and very little mess. Tastewise they were delicious too, fresh from the
oven.

3 cups Self Raising flour
3 dessertspoons icing sugar (confectioner's sugar/super super fine
sugar)
1 cup pure cream (NOT thickened with gelatine variety!)
1 scant cup milk*

Sift flour & icing sugar twice.
Add cream and milk* and mix with a broad knife to a soft dough.
Knead very gently on a floured surface, just until dough 'comes
together'.
Pat out with hand (don't use a rolling pin) to about 2 inches thick.
Cut with a scone cutter and place on a floured tray. Brush tops with a
little milk.
Bake in a hot oven (200ºC Gas; 230ºC Electric) for 8-10 minutes or
until tops are lightly browned and when 'knocked' scones sound hollow.

*I actually substituted 1 scant cup of tonic water, would have been
lemonade but I was out of lemonade and all shops were shut, being
Easter Sunday.
The nice thing was not having to rub the butter into the flour (one of
my least favourite - although remarkably therapeutic - jobs) and when I
think about it, the cream subs. makes sense .... butter is cream
whipped within an inch of it's life after all! wink

LadyJane
--
"Never trust a skinny cook!"