Well, they have to pay for all those electric mail trucks that they didn't want to order (but did to appease Congress) somehow.
UPS and FEDEX have had holiday surcharges for a few years, at least for retail customers and small-volume shippers.
Two years ago I made my own chocolate Advent calendar and it cost us something like $35 to ship it to our granddaughter. For that price I could have ordered her a Godiva chocolate calendar or two.
We belong to a wine club whereby everyone brings a dish. A friend sent me an orzo, feta and shrimp salad recipe which was very well received. I think the dill and maple syrup in the dressing (instead of honey) clinched it!
Here's the pie crust formula we learned at SFBI, I've made one small change, increasing the amount of sugar in it a little for sweet pies. For a savory pie, use 5% sugar:
Pastry Flour 100%
Butter 70%
Water 30%
Sugar 7%
Salt 2%
Total 209%
To figure out how much pie dough you need to make, use https://mynebraskakitchen.com/wordpress/the-pie-dough-chart/ with the size pan and type of pie you're making.
Let's assume you want 307 grams of pie dough (what I would use for an upper and lower crust in a 9" pie shell with minimal fluting.) The lower pie crust is 11 1/4 inches or 183 grams, the upper crust is 9 1/4 inches or 124 grams.
Divide 307 by 2.09 to get 146.9 grams of flour, which is 100%. So the butter is 70% of 146.9 or 102.8 grams, the water is 30% of 146.9 or 44.1 grams, the sugar is 7% of 146.9 or 10.3 grams and the salt is 2% of 146.9 or 2.9 grams. I use a small scale that measures in tenths of a gram for anything under about 30 grams.
Flaky Pie Crust
Ingredients
1-½ cup Crisco (vegetable Shortening)
4 cups All-purpose Flour
1 whole Egg
7 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
I put 4 cups ap flour in large bowl,sprinkled in salt,cut in shortening with my hands till pea size,beat 1 egg well-add 1 tablespoon white vinegar and 7 Tablespoons of ice water to egg & vinegar pour over all flour and mix up with hands till starts to come together then pour on counter fold over till it holds shape may need 1 more Tablespoon water.Make one log and divide in 5 pieces.
Joan, the bears concern me only when I am out picking blueberries -- which they love. It's the bobcat(s) that I am terrified of meeting!
You're in the central US migration flight path in Indiana, the migration just recently started there. We're in the western portion of the US (eg, east of the Rockies) migration flight path, it is just starting here, too. We've been seeing one or two hummingbirds all summer, though, so I think we had one nesting nearby, we've been seeing her two or three times a day. There's a known ruby throat hummingbird nesting area near Columbus NE, so they do sometimes nest in Nebraska.
Or low tea. (High tea is essentially dinner, low tea is a light late afternoon snack; the high and low has to do with the height of the table on which it is served.)
The Hummingbird Project says the hummers are on their way south already. A friend of ours who is staying with us while she apartment hunts says she saw two hummers at the same time the other day, I have only been seeing one at a time.
I put up several additional feeders today, one of them saw its first hummer within a few minutes of when I hung it.
This seems to be a peak year for goldfinches, we see multiple goldfinches fighting for space at a feeder regularly all day. Some of them have discovered the pot of gazania on the table and are relishing the seeds it produces. The orioles seem to have disappeared, though my wife's sister, who lives a few miles north of us, still sees them all the time.
The Merlin app said there was a red hawk sitting in a nearby tree this morning, making a pretty loud squawk.
Happy Anniversary, BakerAunt!! I wish you many more years, as you reach the same number as us. We reach #54 tomorrow! and celebrate our anniversary, son's (49) and daughter's (47) birthdays, grandson's (20) birthday, son's anniversary (21) and daughter's anniversary (25). August has been a busy month for us! We're celebrating with a corn roast here on Saturday.
My neighbor's wife said they're really enjoying the cinnamon rolls. They must be spacing them out carefully, I finished the last of ours yesterday. But she said their grandchildren were coming over today, and that'll probably finish them off. I will have to make another batch in a week or two--to test out the cheese slicer method, of course. (That's my story and I'm sticking to it!)
Joan, I wish that rain would come up the coast. There was a storm the other night and we could hear the thunder, but the rain only fell on the south part of the island.
I made tuna salad to go with the leftover kale salad I made yesterday. The kale salad is really good. It was in an email from Southern Living - chopped kale, toasted panko, grated hard boiled egg, a faux Caesar dressing and Parmesan. I used cheddar as my Parmesan had gone by - itâÂÂs a salad I will definitely make again.
Edit: the kale salad tastes better tonight - I would probably make more dressing. I meant to add that the recipe calls for curly kale, but I prefer Lacinato (dinosaur) kale
King Arthurâs email peaked about this my interest but I do not have the time or the inclination (too hot) to try it right now.
I baked a blueberry tart on Saturday in my countertop convection oven. I used a three-quarter recipe of my Buttermilk-Oil Crust. For the filling, I used the filling in Dorie Greenspan's Blueberry Galette recipe (from her online site). I replaced the grated zest of a lime, which I do not have, with grated zest of lemon, and I increased the cornstarch by half a teaspoon.
I've made penuche fudge before, but not as a frosting. (There's not a lot of difference between them, IMHO, the frosting might be just a bit softer but it hardens as it ages.)
I've seen several recipes for pain de cristal (glass bread) lately, a very high hydration dough, Jimmy Griffin's youtube page shows him folding some that is 114% hydration. King Arthur has a recipe that is 100% hydration and goes through as many as five stretch and folds to strengthen the dough as it matures.
Probably won't try it during the summer heat wave, but I might try it in a month or two.
