Word: flours
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Dates: during 2000-2009
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...loves clowning: one Halloween he festooned his tall gaunt frame with animal hair stuck on with flour paste, and roamed Chadds Ford like a bundle of Hydes. When he dresses up for company, he dons a black Amish-elder's jacket that makes him look like Nehru in mourning...
...entire lives are now one long, chaotic stream of existence: waiting in line each morning to fill up containers with water from the only working tap on the ground floor of our building; baking homemade bread from the depleting supply of flour we managed to obtain a few days into the offensive; turning on the power generator for 30 to 50 minutes in the evening to charge phones and watch the news. Meanwhile, the constant in our lives has become the voice of the reporter on the small transistor radio giving reports every few seconds of the location and resulting...
Turn dough onto a clean work surface dusted with flour and form 2 oz. balls. Place dough balls on a tray and let them rest and proof for 30 minutes. In the meantime, preheat oven to 300F. After dough has rested, roll into long oval shapes, 1/8" thick. Prick dough with a fork, and brush with a little olive oil. Place ovals on a baking sheet and cook in the oven for 3 minutes, to set shapes. Remove and allow to cool at room temperature...
...being predominantly sweet, they were most often filled with meat - beef, lamb, wild duck, magpie pigeon - spiced with pepper, currants or dates. Historians trace pie's initial origins to the Greeks, who are thought to be the originators of the pastry shell, which they made by combining water and flour. The wealthy Romans used many different kinds of meats - even mussels and other types of seafood - in their pies. Meat pies were also often part of Roman dessert courses, or secundae mensea. Cato the Younger recorded the popularity of this sweet course, and a cheesecake-like dish called Placenta...
Lohan, Lindsay • flour shower...