WWQP Bulletin Board Chat

On being connected

That is what this forum has provided us and what it's all about. I love reading about people's lives in different parts of the country and the world and here we could have it all. Understanding how life is in New Zealand and Australia, not from what we read in magazines or newspapers but what it's like for people living there. What it's like in Florida at this time of year, for many of us know it in the winter months, not the summertime. The mountains of North Carolina have to be one of the most beautiful places and we have someone who can tell us all about it. We know the heat in Tennessee; the floods and yes, the spill in the waters off the southern part of the United States. Imagine having a little old school house reunion with ages ninety & down. We have quilters here from one coast of Canada to the other. I'm hoping they will take the time to post here. Look at the number of contributors on the right side of this page and look at the few who post here. If you read the Chat board, think about posting to it. None of our lives are any more or less interesting than the rest. Some of us can describe it better than others; some are too shy to post but heck...what is there to loose...nothing but taking the time to put something up here that is just a slice out of your life. If we weren't interested, we wouldn't read the board.

Having read my latest China Bayles mystery series by Susan Wittig Albert, under A in the book store...I found a great recipe which I tried out on B&B guests yesterday and on myself. I substitute Rice Milk for regular milk as I'm lactose intolerant. It is called: Sister Charity's Raspberry Flummery (taken from the authors research on the Quakers of Texas in the early part of the 20th century). It is as follows. I absolutely love it.

1/3 cup granulated sugar
1/4 to 1/3 cup corn starch
1/4 tsp. salt ( I leave it out)
1/2 tsp. nutmeg
3 cups of milk
1 egg yolk
1 tbsp rosewater (I substituted a few drops of pure almond flavoring)

top with two cups of fresh raspberries (fresh strawberries & blueberries are nice too)

Combine sugar, cornstarch, salt & nutmeg in saucepan and stir in milk very gradually until the cornstarch is blended, then add the rest of the milk. Cook and stir over medium heat until thickened and bubbly. Stir in a small amount of hot liquid into the egg yolk in a separate measuring cup, then gradually add egg yolk mixture into the saucepan. Cook and stire constantly for 2 min. until thickened. Remove from heat. Add flavoring. Fill bowl with mixture or individual glass dishes. Serve with fresh raspberries. Serves 6 to 8.

Rosey

posted by RoseyP @ 1:14 PM