We had a lovely outdoor visit from the Edinburgh family. Big Grandson asked that Grandpa make the indoor bit of a Brio layout and then books were used as ramps to run it down the steps, along the back of the house and up the side.
We have a lot of Brio.
The layout extended into the sandpit, with a buried railway tunnel.
It was hot.
And today was the longest day. I took this photo at 11.10 this evening. Sunrise tomorrow is at 4.26am and the birds start singing well before that. I do love our long summer days. The down side is that we have short winter days, but I always feel it's worth it, for the light summer nights.
Cheese scones (there was a request)
3 ounces butter (sorry - I've never changed to metric)
12 ounces self-raising (all-purpose) flour
pinch baking powder
Some milk to mix - about 3 fluid ounces, maybe
8 ounces grated cheese - this is quite cheesy - you could use less
Rub in the butter to the flour and baking powder. I have to admit I do it in the mixer because I don't like getting my hands sticky. Add the cheese and enough milk to make a wettish dough which sticks together. Roll out on a floured board and either cut with a knife or use a scone cutter to make about 8-10 scones. Brush the tops with milk. Bake in a hot oven - 200C - for ten or so minutes.
That is the best kind of recipe--very few ingredients or steps! There can never be too "cheesy" for me. :) That Brio configuration is incredibly elaborate! Hello to the Edinburgh family from me.
ReplyDeleteThanks for the recipe! Will report back. As for all the construction going on in your garden, I think you should issue hard hats at the gate to all visitors and I'm not really a betting person but I'd lay odds you have an engineer in the making there. I'll check back in another decade and a half to see if I'm right (assuming of course that we both survive that long!)
ReplyDeleteHoly Cow! That brio layout is amazing -- the grandchildren are SO clever. And thanks for the recipe!!!
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