Greetings, Folks everywhere! I hope your week is going well. It is really hot here in Northern Nevada and I am trying to stay inside all day! There is a slim chance of thunder showers for later today and if we do get them we hope there will be some rain along with it. We also hope there will be no dry lightning, which is a major cause of wild fires in our area.
I spent the last 4 days with my mother at her house and we had such a great time, getting up at 5AM and watching for her hummingbirds to come round the patio. Mom had one large feeder that the hummingbirds drain about every three to four days, so I took over my feeder and we made more nectar for them. We had run out of red food coloring and was concerned about that. We found out, however, that the hummingbirds will still come to the feeder and drink, even if the nectar is clear. We found out something else, too, while watching those tiny birds. There is an old myth that the hummingbird cannot open it's beak. Some folks always thought it was like a straw with a hole in the end that they sucked through - not so! The hummingbird can open it's beak and it also has a very long, thread-like tongue that it sticks way down inside the plastic flowers to reach the nectar and lap it up. We found this out when the hummingbirds sat on the clothesline near us, cleaning their beaks after drinking. Guess as the old folks say - you are never too old to learn!
Mom and I had scones with breakfast this morning and they were so good! In honour of one of my recent articles, From The Glens Of Scotland, here is an old Scottish recipe for scones:
Tattie (Potato) Scones
These are very good with a berry jam and clotted cream or cream cheese.
1/2 pint boiled Potatoes
1/4 cup Butter
1/2 cup Flour
1/2 tsp Salt
1/4 tsp of baking powder
Boil potatoes, drain and mash with the 1/4 cup butter. Add the flour, salt and baking powder and stir to make dough. Place dough on floured board or smooth floured counter top. (It is OK to use the counter top - I do it all the time and it is easier to clean up than the board). Roll dough to 1/4 inch thickness and cut into 6" circles. Cut each circle into four equal wedges.
Heat up a large cast iron skillet or griddle, add just a small amount of oil or cooking spray. Fry each wedge for a few minutes (3-4) on each side. They should be a golden light brown when done.
Till next time, Folks, may your home be filled with laughter and may it reach from floor to rafter.
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