Kindle Once Again - this time for Walk, Hike, Saunter

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 Last time I did this was Dec 2017. At the moment, memory of how to do it is pretty foggy, but luckily I have my earlier blog posts on this to refresh my memory so printing them out to review. (look for Kindle label in this blog to find).  This book is a little easier than the others - text and inline photos, a table of contents, but no index. Susan has promised it will be out in two and a half weeks, so will try to do that. My immediate issue is that I remember that I have to make some changes to the Indesign file before putting out the epub file that I will update for Kindle, but don't remember quite what they were. Pausing to read my prior posts, and to review Kindle code for Healing Miles . From my 2012 notes I saw that to get reliable chapter breaks, each chapter had to be a separate xhtml file. The default of Indesign is to put out one big xhtml file, but it will break on a style, so I need to be sure the current Indesign document (for Walk, Hike, Saunter ) has an appropriat

Almost lost my Exposition Scones recipe, so putting it out in the cloud

This tattered, yellowed newspaper clipping has been my possession for many years, but it's been several years since I made scones. Today it seemed a good task to share with seven year old granddaughter, so searched for the recipe, and searched, and searched. We are always clipping and saving recipes, and somehow the scone recipe had vanished, displaced by some untried upstart.

Susan fortunately is more persistent than I and managed to uncover it. 15 minutes of flurry with gd, measuring, sifting, squeezing butter & flour, and success once more.

The recipe came from the Oakland Tribune Oct 23, 1991, courtesy of Marcy Turner, originally from the Fisher Flouring Mills 1933 Fisher Cookbook.
Makes 8
2 1/2 cups flour
2 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons butter (original was 1 tbsp lard, one butter - I sometimes use 3 butter)
1/2 cup raisins
3/4 cup milk

Sift all dry ingredients

Work butter into the dry ingredients with your fingers. Add raisins to the flour-fat mixture and mix well.

Add the milk to the mixture. Dump on floured board, roll out, cut into pie wedges and bake at 450 F for 15 minutes

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