Tuesday, October 26, 2010

Buried in British Stuff

I'm struggling here to get out from under the Unfinished Book Pile. Got a load of pages to read in the name of traveler research. There's Sarum by Edward Rutherfurd, "The Novel of England." It's 900 pages. I just passed the halfway point, and already had to renew it at the library. So far we've covered the prehistoric man who came down from the north in search of forests in the south and found--uh-oh!--water had broken through the lowlands, cutting him off from those forests. Now he lives on an island. We've also covered the Roman occupation; I loved all the ambitions roiling around there. Now we're reading about the guys that built the great medieval cathedrals. I cannot keep all the kings straight but I'm managing fine with all the love stories.

I had to pause partway into The Thames by Peter Ackroyd (a history of the famous river) just to read the fat books, so I wouldn't have to carry them around in my suitcase.

The other fat book is Austerity Britain by David Kynaston. This is 600 pages on how Britain got through WWII and the succeeding years. Sarum is taking so long that the odds of finishing Austerity or maybe even starting it before I climb on that plane are very dim indeed.

However, we will take along the normal sized books, which are:

The First Day of the Blitz, another one about WWII, and The Diana Chronicles. Yes! A little trash reading makes the miles fly by, does it not? I hope the Brits don't roll their eyes when they see that one in my hands. "Oh, you Americans, can't you get over her?"

I have read nothing to prepare me for France. It will just have to be experienced, and in a strange language, to boot. Abbey says they will be kinder to me if I at least try to speak their tongue. I shudder to think how I'm going to embarrass myself.

Anyway, your recipe for this installment is by request from Mercy, who is being quite social and having friends over for lunch. She thinks she'd like to feed them:


1 1-lb. loaf frozen bread dough
Sandwich filling (below)
Melted margarine for brushing on dough

On lightly floured surface, roll out thawed dough to 10x14-in. rectangle. If dough shrinks back, let rest for 15 minutes, then continue. Put on greased baking sheet.

Fill center third with choice of filling.

With knife, make cuts on outer 3rds of dough at 1-in. intervals. Fold strips diagonally over filling, overlapping to give braided appearance. Brush dough with melted margarine. Let rise until puffy.

Bake in pre-heated 375' oven 25-35 minutes or until golden brown. Slice and serve.

Sandwich fillings: (layer on dough)

Club: (4 servings @ 600 cals. ea)
1 6-oz. pkg turkey breast, sliced
1/4 lb. (abt 6 slices) bacon, cooked and patted dry
1 sm. avocado, skinned, thinly sliced

Ham and Cheddar: (4 servings @ 480 cals. ea)
1/2 lb. sliced ham
1 c (4 oz.) shredded cheddar cheese

Broccoli and cheese: (4 servings @ 460 cals ea)
1 1/2 c. cooked broccoli, chopped
1 c. (4 oz.) shredded cheddar cheese
2 TB dried chopped onion
1 tsp. onion salt

These recipes came from the now-defunct Best Recipes magazine.

1 comment:

  1. Happy BonVoyage in the air, Kristen and John.
    I hope your trip is smooth and full of delicious memories. Hugs to Suer Carson. (not sure I spelled that right.)