JIM WELLER wrote to RUTH HAFFLY <=-
We've gotten fresh crab from a vendor at the farmer's market
We're about 150 miles inland.
From Vancouver inland to Edmonton and then north to Yellowknife is
1600 miles. With a stopover in Edmonton off-loading, changing
carriers and reloading figure four days by truck if I'm lucky.
1600 miles is a 2-day trip so long as the mid-route handling does not
consume more than a few hours. But, then I don't know what the roads
are like leading to you.
The last time I had fresh crab was the last time we visited
Vancouver which was quite a few years ago.
Time for another trip?
This summer we are staying put: the grandkids are coming here. The
two youngest ones can now fly unaccompanied. They'll arrive tomorrow.
And the oldest one will drive here with her guy and the baby about 2
weeks after that. Travel and self isolation restrictions (for fully vaccinated Canadian residents) were also lifted on July 3.
That will likely be the highlight of your summer.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Summer Berry Buckle
Categories: Cakes, Fruits, Desserts
Yield: 6 servings
1/2 c (114 g) butter; room temp,
- more for greasing pan
1/2 c (100 g) granulated sugar;
- more for sprinkling
1/4 c (55 g) light brown sugar
3 lg Eggs; room temp
1 tb (5 g) fine grated lemon
- zest
1 ts (5 ml) vanilla extract
1 1/4 c (156 g) all-purpose flour
1/2 ts Fine sea salt
1/2 ts Grated nutmeg
1/4 ts Baking powder
4 1/2 c Summer berries
Cinnamon; for dusting (opt)
Confectioners’ sugar; for
- dusting
Set oven @ 375ºF/190ºC.
Butter a 9" round cake pan.
In the bowl of an electric mixer, add butter, granulated
sugar and brown sugar and beat until light and fluffy.
Add eggs one at a time, then add lemon zest and vanilla
and mix until combined.
In a separate bowl, combine flour, salt, nutmeg and
baking powder, and whisk to combine. Add dry ingredients
to egg mixture and mix until just combined.
Gently fold berries into the batter, then spread batter
in pan and sprinkle lightly with more granulated sugar.
Bake 40 to 50 minutes, or until top is golden and cake
is cooked through.
Allow cake to cool, then sprinkle with cinnamon, if
using, and confectioners' sugar.
By: Melissa Clark
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... "That's It! I'm telling Grandma!" (Neekha)
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