Wayne SW/MO

We went to Forsyth for dinner and we were gone less than an hour. The lake dropped noticably in that hour. It would drop faster down here if it's Powersite rather than TR. It generally takes about an hour for any TR influence to reach the lower end.

I have 3 large planters with Mint, thyme, and cilantro, plush a flower pot with rosemary. I brought the rosemary in and I'll see how it does. The cilantro dies in July, but the mint comes back every spring and except for last winter the thyme stays viable all winter.

I don't think anymore dams would be necessary. The river that would be left would not likely be that attractive to the stripers because of depth. There's a constant trout population below Powersite now and yet the stripers come and go. They also don't stay long in the North Fork and I suspect that when warmer water is avilable they tend to follow it. As far as toruism goes, Branson has plenty, but Rockaway and Forsyth could benefit from an increased attraction. The whole key to the a project such as this would be what Empire Electric did with the land. They would own the land on both side of the river and if they gave it to MDC insuring public access the entire length, I suspect it would be an extremely popular destination. Commercial property would likely flourish along several parts of the river.

My garden bit the dust last night. I picked the last green pepper and a gew tomatoes to fry. We still had blossoms on the beans this week, but I'm sure they're through now. I think you garden will be worth it in the long run, between the lettuce and the quick starts next spring.

I suspect that in time the affect on the economy would be good. Most of the fishing is now in the Branson area with very little until Cedar Point just past Rockaway. I can't help but think 26 miles,+ or-, of wading water wouldn't draw quite a few more fishermen. Given the age of the dam and the push for renewables I doubt any thought will be given to taking it out unless it becomes damaged and can't be repaired.

Anyone know? It was fast, faster than normal, or so it seemed.

Start them young.

Sounds good. Cider is one of my favorite drinks. Louisburg has been on sale here, $4.99, and I think we have 5 gallons now.

Doesn't want anyone tripping over them I guess.

All the caddis I've seen in Missouri look like moths when they are flying and have tan wings and either tan or olive bodies.

Do you think it's really worth it? My problem was I didn't get that much "tang" out of it, especially compered to a dough that had been in the fridge a couple of days or more. My usual bread is a simple recipe and I try to keep a dough in the fridge to "mature". I bake my bread in a 2 qt cast Iron dutch oven and I get a better oven spring with fresh dough, but I think the aged dough has a better flavor.

Too me it kind of remined me of babysitting with all the attention it required. Even the sour portion fit.

You could probably ski with the new 36V's.

Did you use an ale beer yeast? Why would you need to use unpasturized, or is that just what was avilable? Louisburg is pasturized, but no addatives or preservatives. It shows up down here every fall, great stuff.

Ness wht is the process of making hard cider? I don't need a recipe, but I'm curious, is it just pitching yeast and fermenting?

I wonder if the catfish is back by populat demand? I know I specifically ask about it and was told there wasn't any. That is higher, I don't remember what is was, but I'm certain it was under $10. Their catfish was very good and it's still a reasonable price at at $12.99. The salad bar was part of it and would imagine it still is. My wife would break them on Thursday night.

You can use regular flour and add the salt and baking powder. If you have access to KA SR I would use it because it is soft wheat and AL free baking powder. I like the whipping cream biscuits because I can make what I want. There is no math involved once you know what a weight will produce.

If you would be nice to JD you could probably make some mead!

It makes great biscuits, but I don't now if it's any better than the KA SR, which is relatively new, and the KA is sans AL baking powder. Sales tax for me isn't cheap, Branson needs lots of money, but its still cheaper then shipping. With a scale, match the SR flour weight to the same weight of heavy whipping cream and you have biscuits in 13 minutes at 450.

Ah Hah! Just as I suspected.

Doesn't most flour? I used to use KA, but it's to expensive for my blood on a daily basis. I think the higher protein level can be an advantage and if you aren't keen on having aluminum in your self-rising flour it's the only choice there. If I lived in an elite civilized area I would probably use it more because t's likely more affordable. We can get White Lilly here, which you probably can't, but the KA SR is a low protein also. Of course all that is only important if you eat a lot of biscuits.

Something often overlooked is the water. Nothing likes chlorine.

I haven't tried his yet, but I'm always open to something new and they say this is very good. 1 cup self rising flour 1 cup Greek yogurt Mix together, add more flour if it is too sticky, and turn out on floured surface, knead 5-8 minues. Form into pizza shape and brush with olive oil Bake at 450 10-12 minutes.

I think the sauce would be very important on the Margherita (discalimer, if this is spelled wrong it's Ronnies fault ) given the few ingredients. I couldn't make one of hose down here however because there is no such thing as fresh mozzarella.

I do like fresh basil crisped up on a pizza. I actually still have some basil going, I plant it around to deter bugs? I do wander alot when it comes to sauces. Using slightly thinned paste on the crust and then simply sprinkling dried basil, oregano and powdered fennel. I think of sauce as challenge. If it's real good and you use too much it overwelms the other ingredients, but if it's too bland the pizza loses its Italan signature. I don't have a good recipe and I'm always looking. I'm going to check out the one rps mentioned. My crust at present is only 40% hydrated. I've used one that was 33%, but it was hard to knead, but it did produce a real thin one.