diff options
| -rw-r--r-- | recipes/blueberry-muffins.txt | 2 | ||||
| -rw-r--r-- | recipes/scones.txt | 18 | ||||
| -rw-r--r-- | tech/ledger-howto.txt | 0 | ||||
| -rw-r--r-- | tech/lxf-newsletter.txt (renamed from lxf-newsletter.txt) | 0 | ||||
| -rw-r--r-- | tech/postgres-init.txt | 1 |
5 files changed, 20 insertions, 1 deletions
diff --git a/recipes/blueberry-muffins.txt b/recipes/blueberry-muffins.txt index b38c0cd..329e793 100644 --- a/recipes/blueberry-muffins.txt +++ b/recipes/blueberry-muffins.txt @@ -24,4 +24,4 @@ Crumb Topping ½ cup (100 g) granulated sugar ½ cup (60 g) all purpose flour -Mix dry, mix wet. combine and bake at 350 for 25 minutes in cast iron muffin tins +Mix dry, mix wet. combine and bake at 350 for 25 minutes in heavily greased cast iron muffin tins diff --git a/recipes/scones.txt b/recipes/scones.txt new file mode 100644 index 0000000..6c07006 --- /dev/null +++ b/recipes/scones.txt @@ -0,0 +1,18 @@ +Blueberry Scones + +source: https://www.mamaknowsglutenfree.com/gluten-free-blueberry-scones/ + +1/2 cup butter, diced and really cold (freeze for 10 min) +3 cups gluten-free all-purpose flour +3/4 teaspoon xanthan gum +1/3 cup granulated sugar +1 t baking powder +1/2 salt +1 T lemon zest +3/4 cup buttermilk +2 large eggs, whisked +1/2 cup sourdough starter +1 cup fresh or frozen blueberries +2 tablespoons milk + +Freeze butter. Make buttermilk by adding 2T of vinegar to 3/4 milk. Put all dry ingredients in a bowl. Add starter and liquids. diff --git a/tech/ledger-howto.txt b/tech/ledger-howto.txt new file mode 100644 index 0000000..e69de29 --- /dev/null +++ b/tech/ledger-howto.txt diff --git a/lxf-newsletter.txt b/tech/lxf-newsletter.txt index 6eef369..6eef369 100644 --- a/lxf-newsletter.txt +++ b/tech/lxf-newsletter.txt diff --git a/tech/postgres-init.txt b/tech/postgres-init.txt new file mode 100644 index 0000000..3e385db --- /dev/null +++ b/tech/postgres-init.txt @@ -0,0 +1 @@ +initdb --locale=C.UTF-8 --encoding=UTF8 -D /var/lib/postgres/data --data-checksums |