After an on-again, off-again gestation of about two years, we are starting to unveil the new design of our site. This has been a major overhaul as we fully embrace web technologies such as Cascading Style Sheets and Server Side Includes and switch from the ASP scripting language to PHP. (If this is all gobbledygook to you, don't worry, it just means that this happens to be a much more involved revision than may meet the eye. It also means that future revisions should be a "piece of cake" in comparison.) A large part of our site remains to be revised. However, we hope putting up the site half-finished will inspire us to get the work done sooner! Use the "Our Old Site" link to visit those parts of the site not yet revised (it will open in a new window - just close it to return).
Our financial pages that were featured in our almanac section now have a site all their own: rule72.ca In addition to the tools we have featured for some time, you'll find new information (and tools) about life insurance and retirement. Of course, the site is not quite finished, but we believe it to be fully functional. Please check it out.
Source: Wikipedia the free encyclopedia.
Here's a couple of Irish recipes, found on the History Channel's web site.
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.
Cooks' notes:
Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day.
Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days.
Sources include
Wikipedia - the free on-line encyclopedia
About.com
Epromos.com
Come back soon.
Fred
Memories of Washington, D.C.
Our picture of the day.
This site has incorporated the following sites: www.fodoweb.com; www.elmlane.com; www.pic365.com; www.fredoldfield.com; www.webquizzer.com; www.usingcomputers.com; www.erfora.com; www.ourrecipeweb.com and www.mychristmaspage.com.
The first four sites listed above still have a physical location separate from this site, but visitors are automatically referred to this new site. We do not intend to renew the last three sites listed above, so you should no longer use those URL's (addresses) as they will (do) no longer work.
