Ol' Blue Eyes...
This video is for my grandmother (who is back in ICU, but stable for now). I remember as a little girl, she'd tell us how she and her friends would swoon over Frank Sinatra (naturally my sister and I would giggle at the very thought of our Grammie swooning!) And the song is one that she played often on her organ (when she could pry us away from playing "On the Banks of the Wabash, Far Away" and other such tunes from the songbook. At the time we found "Moon River" a tad tedious and clamoured for her to play a tune called "Squid Jiggin' Ground" on her accordian instead!
Isn't funny how often paths cross unexpectedly? Dave is an avid participant in the forum on British Blades. He's in the relatively early stages of perfecting his knife-making craft, and gets tips, tricks and inspiration from the boards. One day he mentioned a poster from New Brunswick who was a swordmaker and whose mother was an author...I said hey, what a coincidence, just recently while watching a show on Book TV (or whatever it's called), I saw an interview with a woman author from New Brunswick whose son was a swordmaker.
But the more relevant coincidence is that one of the posters on British Blades was talking about this great travel forum he/she belongs to called Slow Travel! Maddeningly though, Dave can't find that thread again so I do not know the poster's username...grrr!
Kim, this one's for you - straight out of my Betty Crocker's Cookbook (1983 printing):
Baking Powder Biscuits
For tender, flaky biscuits, cut in the shortening with two knives, a fork or a pastry blender. Knead the dough gently, but do knead it - this improves the texture of the biscuits.
1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
3/4 cup milk
Heat oven to 450. Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and rounds up into a ball. (Too much milk makes dough sticky, not enough makes biscuits dry.)
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet.
About 1 dozen biscuits.
(I followed the recipe...except that I abandoning my pastry blender and finished "cutting" in the shortening with my fingers. And I also stirred in the milk with my fingers (that would be the twirling manoever mentioned in my other post.)