Larky Lady's Lingerings: 2010

Tuesday, November 23, 2010

Painting Styles

This summer EG took on the job of painting our house. Several places needed replacement of boards which he did first. Then he primed and caulked where necessary; finally the paint. We are now enjoying the choices we made.

Sunday, September 26, 2010

Speaking of Recipes . . .

This Herb/Spice Recipe book is still available. It has many recipes using a variety of herbs and spices. Read about it at this Etsy site.
http://www.etsy.com/listing/51229836/an-excellent-cookbook-using-herbs-and

Friday, September 24, 2010

New Recipes Needed

With the cool days soon to be upon us, we need some new recipes, or some old ones, that fit the season. Do you have any good soup recipes? Or a good cookie or bar recipe? Please share if you do. Just send to the email address: mgriffin288@gmail.com

Thank you so much!

Thursday, July 22, 2010

A Tearful Episode

Saturday morning, June 19, 2010 members of the Historical Society in Steamboat Rock were brought to tears! Was it a revelation about the Rainsbargers? Did someone discover a horse thief as a relative? What could have made everyone cry?
It seems that unbeknownst to anyone, including past employees, there was a small vial of tear gas secreted in the vault as a security measure. Saturday morning, vibration caused the vial to fall to the floor and break, causing everyone to exit the bank rather quickly.
The Historical Society has an open house each Saturday morning from 9:00 to 11:00. Anyone interested in local history is invited to come and share. A gas mask is not usually required.
www.steamboat-rock-historical-society.com

Saturday, April 24, 2010

What Do You Know About United States Money?

We who live in the United States use money almost daily. But do you know the history of this money?
Before 1775 people in the American colonies used English, Spanish and French money.
1775: The Continental congress printed paper money to finance the American Revolution. Its value dropped quickly, soon becoming nearly worthless.
1782: Congress passed laws making the dollar our official currency and authorizing the U.S. Government to make coins.
1793-1861: Private banks printed their own paper money, called "State Bank Notes."
Eventually, there were 7,000 kinds of paper money in the U.S.
1861: In order to finance the Civil War, the Federal Government issued official United States paper money.
1863-1929: Private banks printed official U. S. Government "National Bank Notes."
1913: Congress created the Federal Reserve, the official bank of the United States. This bank issues the only U.S. paper money made today. Look for the words, "Federal Reserve Note" on any U. S. bill.
(Taken from Financial Literacy 2010)

Wednesday, February 24, 2010

An Interesting Website

Something new has been developed that will be a guide to Steamboat Rock, Iowa and the new Historical Museum. Our historical society has a new interesting website. It is available for you to visit even though it is being added to and refined regularly. If you find errors or mistakes, if you find incorrect information or would like to make a comment on something in it, please do so. We encourage your input.

http://www.steamboat-rock-historical-society.com/www.steamboat-rock-historical-society.com/Welcome.html

Recipes

Carrot & Orange Soup Recipe
Ingredients:
1 Onion, finely chopped
Salt Pepper
3 tbsp Light Olive Oil
6 Medium Sized Carrots, peeled and sliced
4 c Chicken Stock
Cream
1/4 c Small Black Olives drained
Zest of 1 Orange
1/2 c Orange Juice
Directions:Heat the oil over moderate heat and add the onion and orange zest. Fry gently, without browning, until the onion is soft. Add the carrots and stock, bring to the boil and boil gently for about 15 minutes until the carrots are tender. Remove from the heat and puree until smooth in a blender or food processor. Place back on the heat, in a clean saucepan and bring to the boil. Remove from the heat and add the orange juice, do not reheat otherwise the orange flavour will dissappear. Taste, season and serve with a little cream drizzled onto the soup and a sprinkling of chives.

Focaccia
Makes 1 flatbread
2-3/4 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast
2-1/2 teaspoons Spice Islands Oregano (leaves)
1/2 teaspoon salt
1 cup very warm water (120E° to 130E°F)
2 tablespoons olive oil
1 egg
In large bowl, combine 1-1/2 cups flour, undissolved yeast, oregano, and salt. Stir very warm water and oil into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Cover; let rest 10 minutes. With lightly oiled hands, spread dough in oiled 13 x 9-inch baking pan. Spread with selected topping. Cover loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in size, about 15 to 30 minutes. Bake at 400E°F for 25 minutes or until done. Let cool in pan on wire rack or serve warm, cut into squares.

English Recipe

English Recipe Treacle Tart
For the pastry:
225g/8oz plain flour
110g/4oz butter, chilled and diced
1 medium egg
For the filling:
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated
and 2 tbsp of the juiceMethod
1. Rub the fat into the flour until it resembles fine breadcrumbs.
2. Mix in the egg with a knife,then knead to a smooth dough..
3. Use the dough to line a 23 cm/9in loose bottomed tart tin, prick with a fork and leave to rest in the fridge for about 30 minutes.
4. Preheat the oven to 190C/375F/Gas
5. Bake the pastry blind for 10-15 minutes until light golden brown.
6. Mix together the filling ingredients and pour into the pastry case. Bake for about 30 minutes. Serve hot or cold.

Recipes

Aaron’s ZIPPY CHICKEN CORN CHOWDER
2 lb. cubed chicken breasts
4 T. margarine
1 lg. red pepper, chopped
2 med. leeks, chopped
3 T. flour
1 T. paprika
4 cups chicken broth
2 med. potatoes, cubed
4 cups frozen corn
1 T. Worcestershire Sauce
1 tsp. salt
½ tsp. hot pepper sauce
1 cup half & half cream
Saute chicken in 2 T. margarine. Set aside/keep warm. Saute red pepper in remaining margarine. Add leeks; cook 1 minute. Stir in flour and paprika until blended. Gradually stir in broth. Add potatoes. Bring to boil. Reduce heat; simmer 15 minutes or until potatoes are tender.

England Recipes

Scones
2 cups [8 oz] of self-raising flour [If you don’t have self-raising then use plain flour but add 2 teaspoons of baking powder]
2 ounces of margarine or lard
2 teaspoons bicarbonate of soda [If you use baking powder leave out the bi-carb]
½ cup [¼ pint] of milk [if the milk is just turning sour it works better but fresh is OK too]
Pinch of salt
Mix all the dry ingredients together in a large bowl and rub together to a sort of breadcrumb mix.
Add all the milk at once and mix lightly to a spongy dough.
Knead lightly to make the dough smooth and roll it out to about ½ to ¾ inch thick.
Cut out with a 2" round cutter. Brush lightly with milk and bake in a hot oven (220 - 230 degrees C, 425 - 450 degrees F or gas mark 7 - 8] for about 10 minutes.
Cool the scones on a wire rack so that the outside stays crispy.
This quantity makes about 12 - 15 scones.
The most important things to remember are to add all the liquid at once and cook them quickly.

Larky Lady's Lingerings

Tuesday, November 23, 2010

Painting Styles

Sunday, September 26, 2010

Speaking of Recipes . . .

Friday, September 24, 2010

New Recipes Needed

Thursday, July 22, 2010

A Tearful Episode

Saturday, April 24, 2010

What Do You Know About United States Money?

Wednesday, February 24, 2010

An Interesting Website

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