Question: Why is there West Nile virus in my county, when I finally put a birdbath in my garden, a birdbath that must remain empty to discourage mosquitoes?
Question: Why do the English bitch more about their hot weather and their snowy weather than we do (not that we don't bitch) when our weather is hotter and our snow deeper?
Question: What am I going to serve the picky eaters who are coming here on Sunday? I'm looking for something that is good hot weather food but doesn't necessitate buying a grill.
Question: Who wants this?
Drawn Thread: Birth Band * Alpine Garden
Both have bits of silk floss left in the kits as well, if you want them. I don't think there's really enough to use, and I should just let the neighborhood birds line their nests with it. You decide.
To enter, answer one of the first four questions. This post only. Drawing Tuesday.
A Note to the Clafouti-googlers: Clafouti, flaugnarde, crisp, crumble, cobbler, buckle, Betty, slump, grunt, and pandowdies are all variations on a theme: fruit dessert with some sort of batter or dough. Where you put the fruit, how you cook it, and what kind of batter/dough define which dessert you are making. Of course it is complicated by the fact that English is spoken around the world. (You say cobbler and mean meat pie, I say cobbler and mean dessert.)
clafouti -- cherries, with pits, over a thin layer of batter and under a thick layer or the same batter. It is described as being flan-like, but I don't like flan. I eat clafouti.
flaugnarde -- the clafouti with fruit that is not cherries. Most English speakers I've run across don't make this distinction.
crisp -- fruit under a crumbly topping made usually from flour, oats, and sugar (sometimes nuts). Oh, don't forget the butter.
crumble -- a crisp without the oats (or nuts)
cobbler -- deep dish of fruit under biscuit topping
buckle -- cake on the bottom, fruit on the top
Betty -- sort of a bread pudding with serious fruit
slump -- fruit (sometimes stewed rather than fresh) under a biscuit dough, somewhere between a cobbler and a pie, baked
grunt -- similar to a slump; steamed instead of baked
pandowdies -- dough on top of fruit, with the dough being broken up and partly pressed into the fruit goo before serving
I'm sure you disagree with one or more of the definitions but the point was "eh, you haven't heard of a clafouti; you've eaten something similar for sure."