random quote of the day

well someone's got to get the ball rolling and it might as well be me. I mean, I'm used to being a hostess; it's part of my husband's work, and it's always difficult when a group of new friends meet together for the first time to get acquainted, so I'm perfectly prepared to start the ball rolling . . . I mean, I have absolutely no idea what we're doing here, or what I'm doing here, or what this place is about, but I am determined to enjoy myself and I'm very intrigued and oh, my, this soup's delicious isn't it?

10 princess points if you get it right...sylvan...you're not allowed to play :P

bookmarked recipe

Herb Scones
Monica Willyard, DB-Tech BBS, Stone Mountain, GA
Yield: 9 servings

2 cups Flour
1 tsp Cream of tartar
1/2 tsp Baking soda
1/2 tsp Salt
1 tbsp Dried herbs, your choice
1/4 cup Grated cheddar cheese
4 tbsp Unsalted butter
3/4 cup Milk

Note; Be sure to use chilled butter. In addition, work rapidly after the flour and liquid have been mixed.

Preheat oven to 450. Sift all off the dry ingredients together into a bowl. Add the herbs and cheese.

Using a pastry cutter, cut in the chilled butter until the mixture looks like coarse crumbs. Make a well in the center, and pour in the milk, blending rapidly to form a soft dough. Do not overmix.

Turn the dough out onto a floured board and pat or roll out to a 1/2-inch thickness. Using the rim of a glass or 3-inch biscuit cutter, cut into rounds and place them on a greased cookie sheet. Bake for 10 to 12 minutes, or until lightly browned. Serve immediately, split open; or let cool on wire racks and freeze in airtight bags. Reheat frozen scones in an oven at 325 degrees for about 10 minutes.

not sure why there's CoT in there, but i'm going to try it out soon