Madeleine Carroll and Robert Donat in a still from The 39 Steps
Image from Doctor Macro
One of my favorite websites is Internet Archive, which is all about public-domain awesomeness. Did you know they have The 39 Steps available to download for free? How awesome is that? (Or, you can watch it on this page** if you don't want to download it.) And besides, who doesn't love Robert Donat? The 39 Steps is actually the first movie Paul and I watched after moving to Wichita. We had already changed the address on our Netflix subscription and the disc arrived shortly after we did! After we had unloaded the last box from the moving van and our family members had left for Oklahoma City, Paul and I rolled the TV cart (no big flat-screen then!) next to the bed, propped ourselves up with pillows and vegged out.
While not very faithful to its source material (Alfred Hitchcock was bad about that.), The 39 Steps is an entertaining chase through London and the Scottish highlands when Robert Donat's character (Richard Hannay) is wrongly (of course!) suspected of murder. He meets Pamela (Madeleine Carroll) along the way and she gives him almost as much trouble as the police. Both Robert Donat and Madeleine Carroll learn that things aren't always as they appear...
It looks like a biscuit, smells like a biscuit, tastes like a biscuit, but it isn't a biscuit--it's a Potato Scone! Thankfully, a scone that stealthily conceals one of its ingredients isn't insidious like the villains in The 39 Steps--it's just tasty.
- Work the softened butter into the flour mixture
- What dough looks like after butter is mixed in
- Mash the boiled potatoes
- Add potatoes to dough
- Make a well for the milk
- Mix in enough milk so that dough becomes cohesive (keep checking; it happens more quickly than you'd think!)
- Cut dough into twelve triangles
- Bake on a floured baking sheet (Don't forget the little bits you've trimmed off the scones!)
I've been eating these for breakfast this week. So I have fresh scones every morning, I wrapped each square (two triangles) in plastic wrap and then put them in a container in the freezer. When I get up, I place the two scones on a baking sheet and preheat the oven. It takes about twelve minutes (instead of ten) to bake them from their frozen state.
These delicious scones are for Breakfast Club #14: Potatoes.
Thanks to Scrumptious Sally for hosting this month!
A closer look at my vintage Staffordshire cup and saucer:
I'm incapable of passing up gorgeous transferware if it's a decent price (or downright cheap). Unfortunately, I only have this cup and saucer in this particular pattern! I'm keeping an eye out for it, though, and hoping I can find a good deal on some other pieces.
*Farmers' markets and NPR?! Now you'll only need one guess as to my voter registration... ;-)