That goes with ?
(I had bruschetta al pomodoro in a place right under Munich, tomatoes with a flavor that makes every bite feel as making a time jump)
A common condiment served with Chinese style roast pork (not the red, 5 spice one), but I use it for WHY. Goes with anything IMO.
It's my "Stupid" time of year again.
36 loaves of raisin bread
400+ Cookies
Some of it was mailed across the states today.
Tomorrow I will take the rest on an 800 mile (1270KM) road-trip to deliver much of it to my relatives and friends in three states. It is cheaper to drive than ship it, and I haven't seen some of the relatives and friends in almost a year. I'll spend the night at my brothers house half way through the trip.
The dog was thrown in as a ringer.
36 loaves of raisin bread
400+ Cookies
Some of it was mailed across the states today.
Tomorrow I will take the rest on an 800 mile (1270KM) road-trip to deliver much of it to my relatives and friends in three states. It is cheaper to drive than ship it, and I haven't seen some of the relatives and friends in almost a year. I'll spend the night at my brothers house half way through the trip.
The dog was thrown in as a ringer.
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That looks almost exactly like the rasin bread my mother makes!
It's delicious especially fresh from the oven still hot enough to melt the butter.
Every Saturday's feature, very crusty with huge gas bubbles, unsalted WI butter in 1lb blocks. At Christmas entire turkey roasting pans full of chocolate chip cookies, and of course pecan crescents.
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That is "stupidly" generous of you.
One heck of a baking session! The oven must be on constant vigil for a week!
The raisin bread recipe has been passed down for four generations from my great grandmother who lived in the Pennsylvania Dutch area of Frackville and Pottsville. My grandmother cut it down from a 50# sack of flower which made over 50 loaves of bread, to less than 5# to make 5 loaves of bread. I upped the recipe back to a 5# bag of flour to make 6 loaves each weighing almost exactly 1KG.
I usually start baking at Thanksgiving, but spent it at my daughters so I was thrown off my schedule.
Yes, the oven keeps the house warm all day long.
My mother used to bake raisin bread and cookies each Christmas and give them to us kids. She passed away when I was 29 of ovarian cancer.
Every Christmas was depressing for years, until I found the recipes in the family cookbook and started baking the goodies for my family. From there I started shipping it to my siblings, and eventually to friends as well.
It is getting more difficult to do each year (I'm down to 36 loaves from a high of 60 loaves several years ago). But I'll keep doing it as long as I can.
In the third picture at the far left (top) is the pan full of bread rising. It is a huge pan! Punching it down by hand an kneading it is a bunch of work.
I usually start baking at Thanksgiving, but spent it at my daughters so I was thrown off my schedule.
Yes, the oven keeps the house warm all day long.
My mother used to bake raisin bread and cookies each Christmas and give them to us kids. She passed away when I was 29 of ovarian cancer.
Every Christmas was depressing for years, until I found the recipes in the family cookbook and started baking the goodies for my family. From there I started shipping it to my siblings, and eventually to friends as well.
It is getting more difficult to do each year (I'm down to 36 loaves from a high of 60 loaves several years ago). But I'll keep doing it as long as I can.
In the third picture at the far left (top) is the pan full of bread rising. It is a huge pan! Punching it down by hand an kneading it is a bunch of work.
There's the causal connection to your foodie itch.
My mother was a terrific cook, several in her family were. She passed-out on a daily basis with a bottle when I was 8, checked-out around my 10th birthday.
I've honed each of her recipes that I can remember from my childhood days, Freud would be gloating of self-content.
My mother was a terrible cook when I was a kid, burned and overcooked everything. She got better after the divorce, but by then she was living in the Caribbean rather than Canada, that might have improved her outlook as well as her ingredients. Of course there were a few good childhood meals too, and she made good stuffing for turkey and chicken (as did her mother).
My mother (93) calls me to help on the details of the recipes passed down for generations from that marshy part of Poland (or Germany, as the case may have been) 4 generations ago!
My grandmother used a red food coloring which was the most intense dye I had ever seen, came with her mother from "the old country". She would stick a toothpick into this very dark red paste, pick up a micro-liter, and turn the fondant for an Easter pastry a bright red.
My grandmother used a red food coloring which was the most intense dye I had ever seen, came with her mother from "the old country". She would stick a toothpick into this very dark red paste, pick up a micro-liter, and turn the fondant for an Easter pastry a bright red.
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Americolor makes gel paste industrial strength food colors. They use hi-tech micro encapsulation to help with taste modification to which some users warn, "It comes out as it goes in". My mother worked at her own business so we had limited menus, I still remember my favorite 10 min start to finish meal, 1 can tuna, 1 can cream of mushroom soup, 1 can of peas, served in a Polish potato basket.
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Two Pokes and a Jellyfish salad. I used the Lucky Money Vinaigrette on the salad,
Canola Oil. Good for Every Body! | CanolaInfo
used olive oil in place of Canola, and swapped the chili flakes for Sriracha. The Poke on the left is traditional while on the right, is an oyster sauce and fennel base.
Canola Oil. Good for Every Body! | CanolaInfo
used olive oil in place of Canola, and swapped the chili flakes for Sriracha. The Poke on the left is traditional while on the right, is an oyster sauce and fennel base.
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Similar to mine, and many others I presume.
Can cream of mushroom
Elbow Macaroni
Sausage
Frozen mixed vegs.
Hmmm...sounds like mine took longer than 10 minutes.
My mom's version often included Uncle Ben's converted white rice - or alternatively KD mac & cheese, with the cheese sauteed with a bit of butter and bread crumbs and spread on top of the mac and Campbells cream of mushroom soup, and toasted in the oven to crispy up the top . One time when she tried to expand the horizons of our growing gourmandry, she substitutes with cream of celery soup - it was somehow just not the same.
When we were really flush at Christmas, there'd always be the chance of Prem with brown sugar and mustard glaze, topped with - wait for it - pineapple rings and maraschino cherries. Thank God she never heard of Tofu
can't you just taste it ?
We do bouillabaisse/cioppino/fish stew for Christmas Eve and then a prime rib with homemade noodles for Christmas Day.
(and a microtome'd fennel/onion/blood orange salad that I'm the only one neurotic enough to prepare, good for working knife skills and plating!)
In ways beyond simply culinary, I picked my parents wisely.
(and a microtome'd fennel/onion/blood orange salad that I'm the only one neurotic enough to prepare, good for working knife skills and plating!)
In ways beyond simply culinary, I picked my parents wisely.
We do bouillabaisse/cioppino/fish stew for Christmas Eve and then a prime rib with homemade noodles for Christmas Day.
(and a microtome'd fennel/onion/blood orange salad that I'm the only one neurotic enough to prepare, good for working knife skills and plating!)
In ways beyond simply culinary, I picked my parents wisely.
Such a coincidence I was thinking some filet mignon this year with my grandmother's spaetzle with jaeger schnitzel sauce.
I like that salad Moroccan style too, microplaned carrots and blood oranges with a pinch of cinnamon and rose flower water in the dressing. My Misono UX10 is razor sharp in anticipation.
My wife is a true Costco believer so one year we did a Costco prime rib vs local grass fed. The grass fed won hands down but at 3X the price.