I caught some video of the water flowing through as well. This portion is rather wide and shallow so it’s much slower than other portions. Typically this section of the arroyo is bone dry for almost 360 days of the year.
![20180323_135352 20180323_135352](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_135352.jpg?w=436&h=327&ssl=1)
![20180323_135431 20180323_135431](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_135431.jpg?w=216&h=162&ssl=1)
![20180323_135451 20180323_135451](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_135451.jpg?w=216&h=161&ssl=1)
![20180323_140156 20180323_140156](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_140156.jpg?w=216&h=162&ssl=1)
![20180323_140213 20180323_140213](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_140213.jpg?w=216&h=162&ssl=1)
![20180323_140535 20180323_140535](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_140535.jpg?w=216&h=162&ssl=1)
![20180323_140537 20180323_140537](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_140537.jpg?w=417&h=313&ssl=1)
![20180323_141547 20180323_141547](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_141547-e1522186182910.jpg?w=235&h=313&ssl=1)
![20180323_143446 20180323_143446](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_143446-e1522186147115.jpg?w=326&h=435&ssl=1)
![20180323_143459 20180323_143459](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_143459-e1522186122397.jpg?w=326&h=435&ssl=1)
![20180323_144118 20180323_144118](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_144118.jpg?w=436&h=327&ssl=1)
![20180323_145614 20180323_145614](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145614.jpg?w=216&h=162&ssl=1)
![20180323_145622 20180323_145622](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145622.jpg?w=216&h=161&ssl=1)
![20180323_145629 20180323_145629](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145629.jpg?w=216&h=162&ssl=1)
![20180323_145634 20180323_145634](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145634.jpg?w=216&h=162&ssl=1)
![20180323_145647 20180323_145647](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145647.jpg?w=216&h=162&ssl=1)
![20180323_145701 20180323_145701](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_145701.jpg?w=417&h=313&ssl=1)
![20180323_150550 20180323_150550](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_150550-e1522186799521.jpg?w=235&h=313&ssl=1)
![20180323_150605 20180323_150605](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_150605.jpg?w=417&h=313&ssl=1)
![20180323_150611 20180323_150611](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_150611-e1522186606185.jpg?w=235&h=313&ssl=1)
![20180323_150621 20180323_150621](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_150621-e1522186629941.jpg?w=347&h=462&ssl=1)
![20180323_150630 20180323_150630](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_150630.jpg?w=305&h=229&ssl=1)
![20180323_151612 20180323_151612](https://i0.wp.com/boffosocko.com/wp-content/uploads/2018/03/20180323_151612.jpg?w=305&h=229&ssl=1)
I caught some video of the water flowing through as well. This portion is rather wide and shallow so it’s much slower than other portions. Typically this section of the arroyo is bone dry for almost 360 days of the year.
Details for the conference can be found at Dodging the Memory Hole 2016.
The Journalism Digital News Archive has posted a nice bunch of photos as well.
My previous posts and notes about the conference:
I took a quick photo series of the unboxing of the copies.
If you haven’t RSVP’d for the reading and book signing, there’s still some room left. Please RSVP at Boffo Socko Books or on Facebook. I hope to see everyone at Chevalier’s Books on Wednesday at 7pm.
Can’t wait for Wednesday or want to read it before the book signing? You can buy the hardcover or e-book version on Amazon or wherever fine literature is sold.
[recipe-ingredients]
– flour (all purpose generally yields better results than cake)
– sugar
– baking powder
– salt
– unsalted butter (cold)
– fruit: usually dried currants, raisins, chocolate chips, or other fruit
– egg
– heavy cream
– fruit zest (orange, lemon, grapefruit, other)
– cinnamon
[/recipe-ingredients]
[recipe-notes]
Other fats could be substituted for the butter, but butter generally tastes best here. For the small handful of health conscious non-professional home cooks, absolutely do not substitute milk for the cream, otherwise the fat ratio for the recipe will be thrown completely off and your results will be horrifying.
5 parts flour : 1 part sugar : 1.5 parts butter : 1 parts egg : 2 parts cream : 1.5 parts fruit
Other ingredients (approximately per part)
Professional kitchens scaling the recipe beyond 75 oz of flour, may wish to use 1.25 parts of sugar for more even results.
[/recipe-notes]
[recipe-directions]
1. Preheat oven to 425° F.
2. Whisk together the flour, sugar, baking powder and salt until mixed thoroughly.
3. Cut the cold butter into the flour mixture with a pastry blender until the lumps of butter are just larger than the size of a pea. Any smaller and the scones will be tougher and less flaky.
4. Mix together the cream, egg, (optional currants, raisins, fruit), and the zest, then mix into the flour/butter just until the dough comes together.
5. Do not overwork the scone dough or the resultant scones will not be light and flaky. You should preferably be able to still see small chunks of butter in the dough.
6. Roll the dough out into a disk about 1.5″ thick.
7. Brush a light layer of cream (or milk) onto the top of the disk and sprinkle on a nice layer of cinnamon and sugar.
8. Using a dough scraper cut the dough into eight equal wedges and place onto cooking sheet.
9. Put the sheet of scone dough into the oven at 450 for 12-15 minutes until golden brown, or until an inserted toothpick comes out clean.
10. Cool for a few minutes and then enjoy fresh with clotted cream and fresh fruit.
[/recipe-directions]
[/recipe]
Follow the instructions in the captions below: