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May. 20th, 2003 06:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtMmmmm, I just took some devonshire splits out of the oven. They're a little brown, since our oven heats unevenly and inaccurately and such, but boy and I couldn't wait til they cooled. Devon butter, strawberry jam, and double devon cream.
yum. yum. yum.
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ismene just returned from her conquest of rat_bastard Richmond.
yum. yum. yum.
and
ismene just returned from her conquest of rat_bastard
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Date: 2003-05-20 07:30 pm (UTC)no subject
Date: 2003-05-20 07:45 pm (UTC)why from Devon. I just beam overWhole Foods.
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Date: 2003-05-20 07:56 pm (UTC)no subject
Date: 2003-05-20 08:18 pm (UTC)hugs
Deb
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Date: 2003-05-20 08:26 pm (UTC)no subject
Date: 2003-05-20 08:41 pm (UTC)I made my devon splits with milk, not cream. I was following a bread machine recipe in a book for the first time. I might try cream or half and half next time.
Do you have a bread machine? I highly recommend the Barnes & Noble press bread machine cookbook. It's only seven or eight dollars and I've used *many* recipes in it. They all turn out well. The splits were from this book. The only recipe I use for pizza dough is actually the sfincione dough in the book. The beet bread is another favorite of mine. It's like soup, but bread. ;) And it's not as scary as kvass.
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Date: 2003-05-20 10:58 pm (UTC)I get the feeling devonshire splits are scones.
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Date: 2003-05-21 07:32 am (UTC)-- Andi
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Date: 2003-05-21 09:14 am (UTC)Re:
Date: 2003-05-21 11:56 am (UTC)hugs
Deb
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Date: 2003-05-21 02:42 pm (UTC)I'm going to make some more tonight or tomorrow. Maybe I'll bother to actually brew some tea, too.