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The beaver is a proud and noble animal

The beaver is a proud and noble animal

Notes from a bemused canuck

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Day: May 12, 2008

Weekend update

Posted on May 12, 2008 By admin

Tiiiiiiiiiiiiiiiiired.

We went to Leics this weekend to see Katy’s parents. Donna and Will came up on Saturday to collect the fish from Mel’s pond (he wanted to get rid of it and they bagged all the fish, plants and rocks for their own pond). Katy had a nice chat with Rita and we all enjoyed Pam’s curries on Saturday night (though we suffered the following days – gotta love those chillies).

We came back to Cambs Sunday evening after depriving Mel of even more fish – the aquarium ones this time. We got half a dozen plants and about a dozen fish for ours, which finally make it seem nice and populated now. Best news is that none of them were floating upside-down this morning. See how the next few days go.

The weather is really starting to heat up hereabouts. They’re forecasting 24 today. I already miss winter.

Plans are going forward for our trip to Canada at the end of the month. We have the hotels booked for Montreal and Quebec. We only need to book the Hilton and arrange transportation across all the cities. This should get done this week.

We need to get the tires looked at on the car. It would seem that the alignment or the tracking is off because the wear pattern is off and they seem to be balding on one side more than the other. This is going to prove fun to do because of English law – if the tires are deemed unsafe, we can’t drive it off the lot but at the same time this is our only car and Katy needs it to drive to work. Fun.

Did I mention that we’re both tired?

We are.

I can only hope that the coming weeks don’t kill us for the vacation and that the time we spend in Canada is fun and uneventful.

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[Recipe] Butter Scones

Posted on May 12, 2008May 12, 2008 By admin

Ingredients
225g/8oz self raising flour
1 tsp baking powder
50g/2oz butter
25g/1oz caster sugar
150ml/5fl oz milk combined with 1/2 beaten egg

Method

  1. Heat the oven to 220C/425F/Gas 7.
  2. Sieve together the flour, baking powder and rub in the butter until a fine breadcrumb consistency is achieved.
  3. Stir in the sugar.
  4. Add just enough of the milk/egg mixture to get a soft dough. Note that you will probably not need to add all of it.
  5. Turn on to a floured work surface and knead very lightly. Divide the dough in half and roll out to a round 2cm thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet lined with grease-proof paper.
  6. Lightly knead together the excess cuttings with the other half of the dough and stamp out more scones to use it all up.
  7. Brush the tops of the scones with the remaining milk/egg mix. Bake for 12-15 minutes until well risen and golden.
  8. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
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Quote of the day

The one positive thing you could say about the bread products around him was that they were probably as edible now as they were on the day they were baked. *Forged* was a better term. Dwarf bread was made as a meal of last resort and also as a weapon and a currency. Dwarfs were not, as far as Vimes knew, religious in any way, but the way they thought about bread came close.
--(Terry Pratchett, The Fifth Elephant)

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