There’s a namesake town, Leicester, NC it’s near Asheville,NC
Anyway, how they tell if your local or a ‘ferener’ is in the pronunciation......Lester=local, Lee-cester= ferener!
Your treated much better in Lester than Lee-cester! They won’t correct you either.....one eye squints and prices go up!
Anyway, how they tell if your local or a ‘ferener’ is in the pronunciation......Lester=local, Lee-cester= ferener!
Your treated much better in Lester than Lee-cester! They won’t correct you either.....one eye squints and prices go up!
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I just dropped the street view camera where I expected to see the welcome sign and landed pretty close to it.
Depends. I grew up round there so brings back a lot of memories. But I did manage to escape
Whilst on subject of hard to pronounce names and not even going as far as Frome*... I went do school near a village called Bodicote. Some tourists apparantly once asked where bow-dic-o-tea was!
*Frome tops list of most difficult to pronounce place names in the UK - BBC News will explain
I wrote to my FB friends that I was sent to Polish gram's every weekend and learned to bake -- from about age 4 or 5 -- she would make paczki on Friday evenings -- but it was unlike the American variety which resembles a Dunkin jelly donut. (As my parents seemed to have a kid every year, they would hive me or my sisters off on unsuspecting relatives all the time.)
The Italian relatives of the wifely persuasion had zeppole which was quite similar but not as light and fluffy! I think they just used fried pizza dough.
As you know from Wisconsin, you were supposed to be holy and reverent for those forty days, but spring was in the air and spring season was about to start for our respective baseball teams, and life was beginning anew!
My local bakery does paczki quite well and often offers them out of season! Their parking lot seems to always be full when they are open. However as they are only 4 small city blocks away from my house, that is not an issue for me.
Oakmont Bakery
Oakmont Bakery
You didn't say where you are. In Milwaukee they were always available but even in 1960 they were usually filled with some red jam like substance. My nephew said there are a couple of places in Chicago that have real jam seeds and all though in Poland plum preserves is more traditional.
It's kind of sad and ironic that in Wisconsin of all places things made with real butter were rare even 50yr ago.
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A saw exactly this kind of bakery just an hour ago at Jewel Osco.
Anns Bakery & Deli on Chicago Ave in Ukraine village may have the real thing or Rich’s Deli just aroundthe corner on N Western could stock them. Rich’s is more Polish than Ukrainish.
In Russian they are called Ponchiki (поншики) or pischki (пышки) and are the closest you come to donuts.
Anns Bakery & Deli on Chicago Ave in Ukraine village may have the real thing or Rich’s Deli just aroundthe corner on N Western could stock them. Rich’s is more Polish than Ukrainish.
In Russian they are called Ponchiki (поншики) or pischki (пышки) and are the closest you come to donuts.
Coconut Layer Cake
Coconut Layer Cake
10 eggs
1.25 lbs butter
2 cups sugar
1 cup cream of coconut
coconut extract, vanilla extract,
2.25 cups flour
topped with sweetened shredded coconut toasted in the oven till browned.
I live and die by the American Test Kitchen cookbook, this is their Coconut Layer Cake I did for my son's birthday. Really tasty but super filling...even my kids can only take a small slice!
Kids like it with milk, I think it's best with strong coffee from a percolator.
I took the picture outside (I like the natural lighting.)
Coconut Layer Cake
10 eggs
1.25 lbs butter
2 cups sugar
1 cup cream of coconut
coconut extract, vanilla extract,
2.25 cups flour
topped with sweetened shredded coconut toasted in the oven till browned.
I live and die by the American Test Kitchen cookbook, this is their Coconut Layer Cake I did for my son's birthday. Really tasty but super filling...even my kids can only take a small slice!
Kids like it with milk, I think it's best with strong coffee from a percolator.
I took the picture outside (I like the natural lighting.)
Attachments
In Casablanca, a restaurant on the shore served their meat roasted separately but served on the cous cous in a Tangine and sauce accompanied it in a jug.
I love purist recipes like Madeline Kamman's velour glacé, a frozen custard made from...
1 qt heavy cream
32 egg yolks
sugar
vanilla
