They are heading for Texas, by road from Victoria while Bob is flying to Houston from Florida, before Bob left his ladies gave him a Christmas Gift and no he had no will power he opened it immediately….
Meanwhile on the Pacific Coast, Mel n Irene bid farewell to Victoria for the winter season.
Irene and Mel will be dining a la Denny’s for the next week or so as they travel to texas and those HUGE Steaks. Bob has great meals with the Ladies, Where as Sasha and I will enjoy>>>>>>>
Somehow I doubt Irene will miss the Haggis Dressing LoL.
A few months back I joined a Facebook group called Aberdeen Memories. A site primarily used by people over 40. We post old photos and talk about growing up in the Granite City. They have a monthly Rowie Morning. I was invited to the one today on Dec 1st. It was held in the Music Hall on Union St.
The venue was designed by Archibald Simpson, a notable Aberdeen architect, and cost £11,500 (approximately US$19,531 according to May 2014 exchange rates) when it was originally constructed in 1822. It was opened to the public as a concert hall in 1859 and was extensively renovated in the 1980s. An absolutely stunning Granite structure.
The invite to this mornings event came from Lillian Duff, a great lady with a wry sense of humour. I met many people and chatted with a few including one gentleman who shared a link with me…..he was a Driver in the RASC and when he saw the RCASC Crest on my vest he smiled and we shook hands and war stories.
Brian Gray on left and RASC Veteran Ian Adams on the right. A veteran of Malaysia and Singapore
The Hostess and yours Truly……
In case you have not figured out who the Lady on the right was here she is in her full glory,
A hearty Thank You to everyone for making me feel so welcome…..PS the ROWIE was great. For those who have never tasted this delight…..a Recipe and Photo Enjoy (Forget the Calories)
Scottish traditional breakfast roll eaten in Aberdeen ingredients on how to make a buttery recipe and the history of rowies:
Butteries are named after their high lard content. They are also known as morning rolls and rowies and are a traditional Aberdeen roll. The best way to describe their look and taste is a saltier, flatter and greasier Croissant. Which doesnae sound nice, but rowies are really delicious and filling for breakfast. Aberdeen butteries can be eaten cold and many shops, garages etc sell them pre buttered for anyone snatching an on the go breakfast.
I love them toasted, buttered and with strawberry jam, washed down with a mug of tea. Chalmers bakeries make the best. I’ve never seen them sold outside of Scotland, so below is a buttery recipe to make at home. There are now vegetarian butteries on sale in many shops.
Enjoy> > >>> > >> > > >>
Aberdeen butteries (Rowies)
500g/1lb 2oz strong plain flour, plus extra for dusting
In a large bowl, mix together the flour, yeast, sugar and salt until well combined.
Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the mixture comes together as a dough. (NB: You may not need to use all of the water.)
Turn the dough out onto a lightly floured work surface and knead lightly for 8-10 minutes, or until smooth and elastic.
Transfer the kneaded dough to a clean, greased bowl and cover with a greased sheet of cling film. Set aside in a warm place to rise (prove) for at least one hour, or until the dough has doubled in size.
Meanwhile, in a separate bowl, cream together the butter and lard until well combined. Divide the mixture into four equal portions.
When the dough has proved, turn it out onto a lightly floured surface and knead for a further 1-2 minutes.
Roll out the dough into a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick.
Turn the dough around so that the shortest edge is facing you. Spread one portion of the butter and lard mixture over the bottom two-thirds of the dough rectangle.
Fold the remaining one-third of the dough rectangle over onto the butter and lard mixture to cover the centre section of the dough rectangle. Fold the other end of the dough rectangle over the folded dough, so that the dough ends up three times its original thickness.
Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Repeat the process of spreading and folding with another portion of the butter and lard mixture.
Repeat the process twice more, until all of the butter and lard mixture has been used up and the dough has been rolled out a total of four times.
Preheat the oven to 200C/400F/Gas 6.
Roll the dough out again to a 40cm x 20cm/16in x 8in rectangle, about 1cm/½in thick. Cut the dough into 16 pieces and roll each into a round, flat bun shape.
Transfer the buns to a lightly oiled baking tray and set aside for 40-45 minutes, or until they have doubled in size again (leave enough space between them for expansion).
When the buns have risen, bake them in the oven for 15-18 minutes, or until they have risen further and are golden-brown and cooked through. Set aside to cool on a wire rack.
Serve each buttery warm, spread with butter and jam.