One of the first publications for the ZX80 was a newsletter called SYNTAX ZX80 published by Kirtland H. Olson of the Harvard Group. When I got my ZX80 there was a flyer about the publication packaged with the computer. But unfortunately, I had barely scraped together enough money to buy the computer itself so I couldn’t afford the subscription.
Now some 36 years later, I stumbled across a nearly complete set of these on ebay. It’s an amazing publication with a wide variety of content. It has reviews, announcements, how-to articles, troubleshooting tips, software listings, hardware projects, advertisements, classifieds and reader contributed material.
I bought the lot with the intention of scanning and digitizing them all and was super fortunate to have found the original publisher, Kirt Olson. I wrote him a letter and he responded by e-mail and gave me permission to scan and upload them to the Internet Archive. He’s also been very generous with his time and has scanned a few issues that I was missing from my collection.
So far, both issues of volume 1 and eleven of twelve issues of volume 2 have been scanned and are available with the rest to soon follow. To find them go to http://archive.org and search for “syntax zx80” or click this link: https://archive.org/search.php?query=syntax%20zx80
Another item published by the Harvard Group was a ZX80 4k ROM listing with annotations from the original ROM author. I haven’t located a copy yet but I have permission to scan and load it as well. It is an 8.5 x 11 inch, plastic spiral bound book, that’s approximately 100 or so pages long. It has dark yellow covers. If you have a copy you would be willing to sell or loan, please get in touch!
I started using this recipe a long time ago before all the healthy “Earth Balance” type shortenings became available. I still think a crust that has a mixture of butter and shortening is the best but this recipe’s simplicity in only using butter is good for those times when you want a crust but don’t have any shortening on hand.
- 2 sticks unsalted butter, chilled and cut into small pieces, divided
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup ice water
- Lay out three-quarters of the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate remaining butter.
- Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times. Add frozen butter, and pulse until mixture resembles coarse meal, with some blueberry-size clumps.
- Add ice water, and immediately pulse until water is just incorporated, about 10 times. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
- Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough. Press into disks.
- Roll out disks, still wrapped in plastic, to 1/2-inch-thick rounds (8 inches in diameter). Refrigerate at least 45 minutes and up to 2 days. Dough can be frozen up to 1 month.
This recipe is based on the scone recipe found on Food Network by Alton Brown. It’s been modified to include whole grain wheat flour as well as different spicing using caraway and orange to give it a savory and sweet quality. It still works for breakfast but is also good for that 3pm mid-afternoon tea snack that gets me through the end of the work day.
To keep the scones tender, I mix all the ingredients by hand and add enough moisture to be able to handle the dough without it sticking to my hands. I flour the counter and either roll out or pat out into a circle by hand. I like to cut them into wedge shapes. Depending on the size you want the individual scones to be, I divide the dough into two rounds and then cut them into 4-6 wedges per round.
Orange Caraway Whole Wheat Scones
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar (I like course)
- 6 tablespoons butter
- 3/4 cup whole milk
- 1TB - 1/4 cup cream
- 1 egg
- 3 TB of orange zest
- 1 TB caraway seeds partially crushed
- Heat oven to 375 degrees.
- In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well but just until all ingredients are incorporated. Cut in butter. For flakier scones, don't over mix and leave the bits of butter to the size of large peas. In a separate bowl, combine milk, cream with beaten egg then add to dry ingredients. Stir in zest and spices. Turn dough out onto a floured surface. Roll dough out and cut into wedge shapes. Makes 12. Bake for 15 minutes or until brown.