Honorable Luke Cogsmith couldn't imagine where he left his timepiece.
This brings to mind another book that Edward must inquire about...
(Clockwork Century)
by Cherie Priest
Release date: September 2011
The air pirate Andan Cly is going straight. Well, straighter. Although he’s happy to run alcohol guns wherever the money’s good, he doesn’t think the world needs more sap, or its increasingly ugly side-effects. But becoming legit is easier said than done, and Cly’s first legal gig—a supply run for the Seattle Underground—will be paid for by sap money.
New Orleans is not Cly’s first pick for a shopping run. He loved the Big Easy once, back when he also loved a beautiful mixed-race prostitute named Josephine Early—but that was a decade ago, and he hasn’t looked back since. Jo’s still thinking about him, though, or so he learns when he gets a telegram about a peculiar piloting job. It’s a chance to complete two lucrative jobs at once, one he can’t refuse. He sends his old paramour a note and heads for New Orleans, with no idea of what he’s in for—or what she wants him to fly.
But he won’t be flying. Not exactly. Hidden at the bottom of Lake Pontchartrain lurks an astonishing war machine, an immense submersible called the Ganymede. This prototype could end the war, if only anyone had the faintest idea of how to operate it…. If only they could sneak it past the Southern forces at the mouth of the Mississippi River… If only it hadn’t killed most of the men who’d ever set foot inside it.
But it’s those “if onlys” that will decide whether Cly and his crew will end up in the history books, or at the bottom of the ocean.
Susie arrives with Edward's tea service.
A steaming pot of Earl Gray and...
LEMON SCONES WITH RASPBERRY CREAM
(The raspberry cream is an alternative to the normal jam and cream- makes 12).
Scones:
1lb 2oz plain flour
2 teaspns bicarb soda
2 teaspns baking powder
1 teaspn salt
4 1/2 oz unsalted butter
1/2 pint milk
zest of 2 lemons
1 beaten egg or extra milk(to glaze scones)
Raspberry cream:
1/2 pint dollop style cream (or clotted cream)
1 punnet of raspberries
Icing sugar
Scones : Preheat oven to 425 degrees. Grease a baking tray.
Sift flour, bicarb soda, baking powder and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough. Roll out to about 1 1/4 inch thick and cut out scones. Brush with beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream. Raspberry cream : Mash the berries with a little icing sugar and swirl into the cream. NOTE: a punnet would be about half a pound. (Berries come in little plastic punnets here - we have to buy them from the store because it's too hot here to grow them).
* source timepiece, recipe
