racheld
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Posts posted by racheld
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liuzhou,
Yes, indeed, it IS! I'm so sorry to hear that it's been taken down---I see that Mike Petro, writer/creator/crafter/artist) of the actual piece is actually absent from the group, as well---
his last post was in 2011, I believe. Thank you so much---I cannot imagine how you found that after so long. My Dad instilled in me a love of all kinds of wood---he could SMELL it and tell the cure and the type and we always asked him for the COUNTY it grew in. 😊 THANK YOU for the excellent tracking service! r
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Chiming in after several years with a request: Can anyone refer me to the link for that absolutely magnificent Tea Service (board) made by a member several years ago? It was one of the most beautiful pieces of woodworking I've ever seen, and I likened it to a glossy wolf in its curves and shine. I should very much like to see it again. Thanks! racheld
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Oh, My Heavens, D-for Darlin'!
This is simply unimaginagle---I can smell all the fabulous aromas from here, and hear nothing but sighs, crunches and smacks. What a splendid menu---so imaginative and put together with an expert eye and hand.
Oh. My. Just signing in to say Congratulations and WELL DONE.
I hope you're all well, and can see that you are supremely happy and prospering. That BRIGHTS me so much.
love from the Heartland,
rachel
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AWWW, Sweetpea! What a treat just at bedtime!! It's a lovely chronicle of whatever was in front of as we talked and laughed and talked and giggled, guffawed, chuckled and hee-hawed our way through the week. My face hurt from laughing, and it was all such happy chaos, running back and forth between two floors (did you mention that my kitchen has been out of commission for two months?? and whatever we needed---including water or ice or the forgotten thing---was always either up or down eleven steps.
We did barely anything of all the notes and plans I made for months before, of cooking and planning and going and doing, and just flowed right along with all the fun of a full house and crowded table. Loved it.
And Y'all.
r
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Ann – your food always makes me hungry, but the pizza crust and halibut on 4/2 looked especially wonderful.
Norm – lovely Easter dinner! That ham is so glisten-y!
Paul – that ham is amazing looking. Someday, I’m going to splurge on a heritage ham.
Kay – I love that corn casserole. If you remember the from-scratch one that I made recently didn’t match up at ALL! And I’m SHOCKED, I tell you SHOCKED that you don’t have a deviled egg plate, southerner that you are
! One of my guests was surprised that I have THREE (one is specifically Easter themed) and borrowed another one in order to serve 22 people. She’s a Yankee. I told her that not only did I have deviled eggs plates, but ice tea spoons in my silver pattern 
. Our Easter menu included ham:
This was an interesting cut that I found for the first time this year at Costco. It was a boned out, but not formed or pressed, ham. Almost exactly like a boned leg of lamb - long, wide and flat. I cooked it low and slow and with moist heat and it was fantastic.
Jessica’s country ham rolls:
St. Paul’s cheese soufflé:
More like a strata actually and probably the most popular thing on the buffet. St. Paul’s is a local Episcopal church that does Lenten lunches and is famous for their good food. I’d been hearing about this dish for years and finally got a cookbook for Christmas with this recipe in it. Incredibly easy – just bread, cheese and a custard. You put it together the night (or morning) before and pop it in the oven an hour before serving.
Something called Dale’s “Can’t Stop Eating It” Salad:
Dumb name, but a great, simple layered salad.
My mother made her potato salad:
My friend, Cathy’s recipe for broccoli salad:
It is that standard broccoli, bacon, onion, pecan and raisin mixture found at almost every pot luck, but the salad is elevated by a great home made dressing rather than a bottle of Ranch.
These crazy deviled eggs:
Jessica requested dyed deviled eggs, like I used to do when she was little. Apparently the dyes have become MUCH more intense!
My MIL’s yeast rolls:
I’ve posted the desserts on that thread.
Absolutely splendiferous, M'Darlin! Everything is simply perfect, and perfectly co-ordinated for a lovely repast. And I'm so glad that Little Green Teapot has such a wonderful new home.
r
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The most different Easter tradition for us is Povitica bread. It is a Croatian holiday sweet yeast bread with a walnut paste filling. Someone in our neighborhood would give us a loaf every Easter. I believe we were the only Irish protestants in the neighborhood. I don't think I realized that other non-Catholics came out on week-days until I was in my teens.
Many years ago I made this a couple times with pecans when my uncle from Arkansas gave me a bag of them each Christmas, but now it is easier to just get a loaf at the Strawberry Hill bakery. This picture was last year's Povitica.
Here it is on the table this year. This year I went for a newer variety: the filling was apple cinnamon
Oh, MY STARS!
We haven't met, and I seldom check in to comment, but this is simply marvelous! I'm not familiar with the lovely, intricate bread, but the entire table is absolutely perfect, down to my MOTHER'S china! The devilled eggs, the three-bean salad, the pineapple-upside-down-cake, the sweet potatoes and the GREEN "Pink Salad" lend an air of The Perfect Southern Easter Dinner, almost all of which appeared on our own table this year. The photo is simply so nostalgia-perfect of all my years in the South, and I thank you for these lovely memories, all captured in one welcoming, beautiful table.
rachel
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Kerry,
I haven't looked in a quite a while, and it's so good to see you two still having such a lovely friendship and such wonderful outings.
rachel
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Beyond imagination---it feels like my time with the Grandchildren, cramming a whole month into a few days so as to get all the possible goodness.
I'm SO glad that you two got to share this trip of a lifetime, though I hope you another as soon as possible. C'est Magnifique!
rrrrrr
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Ahhh, the surfeit and the abundance and the tongue-curling photos and descriptions!
The crudite and aioli---in Paris, radishes are a revelation---and the dessert plate and the cheeses would have been enough, but THIS. . Just looking into Herme' IS akin to a jewelry-shop, but I could have taken EVERY SINGLE tomato in that market stall home. In a bag. Past airport screeners, if necessary.
Thank you for all the sharing of your lovely adventures.
love and,
r
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Oh, Baby Girl!
I've signed in for the first time in a coupla years, just to admire and applaud. I DO love your posts and photos and all your adventures.
r
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I just peeked in to comment on the lovely creations Y'all have been posting. Caro told me that they were spectacular, and they're just wonderful.
Kim---your coconut cake!!! That's the most scrumptious-looking cut cake I've seen in a LONG time---it just begs for stray fingers to sneak some of those lovely crumbs.
Just beautiful, everyone!!
rachel
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Absolutely Breeeelyant, Maggie, as always. Your mastery of the concept and the execution is impressive, but not surprising. And your research and knowledge are a formidable team with your incomparable way with words.
I learned to make White Sauce at a very young age, in exactly the same 1-2-3 over-the-shoulder that you did; my Mammaw would be boning chicken for a la King, or skinning the tiny blanched pearl onions (specially ordered once a year, for Christmas Dinner---no canned mush for HER table).
After about the second “making” I noticed that she just kept right on with her work, humming along with the radio, and I remember the tight feeling in my chest as the swell of pride in my kitchen independence almost overwhelmed me. I’d made cakes and cornbread and biscuits by myself for ages, but WHITE SAUCE! Ladies talked about how hard it was in WMU and at Bridge at my friend’s house, while we hid and listened and snuck little sandwiches. It was mentioned so often, for so many dishes, I’d thought it was some kind of formula you’d have to learn in college.
I way later learned the word Bechamel from Italian neighbors---the ones who taught me to make ravioli from scratch, and pizzelle and latugi. They sang out the word so rapidly as we started putting together the lasagna---Besh’-meh---that I had to ask several times, so I could look it up. And it was good ole White Sauce.
I used the word for quite some time back when I was catering parties---I’d rattle it off myself like I assumed they knew it, too, and it FELT impressive. But when I got back to my own old Franklin, melting the butter gently in the big wide skillet, using a worn-down old wooden paddle to keep every fleck of flour constantly moving---I was standing in that familiar old kitchen in that tiny shotgun house, hearing the words long unspoken, “One Tablespoon of Butter; One Tablespoon of Flour . . .
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Well, it's about TIME!! The Voice To Be Reckoned With is finally recognized. I just hope she realizes how great a talent she has. And is.
Congratulations, Sweetpea!!
And to Daily Gullet for recognizing The Real Thing.
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Oh, Kim!!
I'm so glad you told me about this!! It's so beautiful, and such a continuation of the generations and their recipes.
I have visions of your going to see your Grandma, taking a small box, a la Evelyn Couch and the Fried Green Tomatoes for Ninnie, only yours would have a fresh hot biscuit and a little pot of those incomparable preserves.
Your writing just blows me away, every time.
rachel
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Randi,
I'm so sorry about your BIL---we are just so grateful for the wonderful people who pass through our lives, no matter how brief the time. And I wish I could be there to fill your fridge with Things in Dishes to help you keep up with the cooking.
And the PIB's were tiny sausages, wrapped in PCR's---cut each roll to wrap six or eight. Melt a stick of butter and 1/4 c. each brown sugar and honey in a Pyrex cup in the microwave, and pour gently between all the sausages. It's best if the tops are bare and brown and crisp, and the bottom dough cooked into sweet, delicate dumplings in the sauce. 350/20.
I wish each and every one of you could have been at our table. It was a long-anticipated joy to have Kim and Mike there---just like having family come home. There's always a place for good friends.
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Chris’ beautiful grilled ham:
The best ham we’ve ever tasted – bar NONE. (Sitting on the gorgeous stove that we first saw in Rachel’s Thanksgiving blog – it is even more awesome in person.)
Ham! I love ham. And, for a reason I cannot fathom, it's something you hardly ever find in restaurants nowadays. The carveries seem to focus on prime rib, leg of lamb, and pork loin, but that cheerful red meat of the ham is getting rarer and rarer.
Beautiful shot.
Another thing about a big old pink ham is probably a tradition in most families: having a taste of the ham while it's being carved. See that little sliced-off spot at the very top? It was shaved off just as the ham came into the house after its several hours out on the grill, probably for Chris to test to see if it was "just right."
Then, when he started to carve and we were almost ready to sit down, he had a steady line of tasters, going by as they set things on the table, as we put the ice in the glasses, as we moved past him with bowls and platters. Everyone sampled and munched, and our Baby Girl wandered past several times, saying, "Hammm," and accepting a warm bite.
And another part of the fun was was a rousing all-join-in session of dancin' in the kitchen, when our littlest, who is one-and-a-half, went and got "Mr. Joe" out of the CD shelf, and we all had a napkin-waving, booty-shaking good time dancing to "Feelin' All Right" just before we sat down to brunch.
That'll get the party started, every time.
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Ah, my Dearie!!
What a lovely chronicle of our weekend!!! It flew too fast, and was too soon over, but these pictures and these words are a wonderful reminder.
Thank you for the charming company and for speaking of us and our visit so beautifully.
And I must add: Maggie made the gorgeous apron in the picture of Kim peeling asparagus---it's some of the most exquisite needlework I've ever seen. It's also reversible, to a lovely tiny print, with rick-rack on the edges
It's a wonderful blessing to have such lovely friends.
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You GO, Magical Maggie!!!
It's about time.
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What's a spice round? My first thought was fruitcake---round and spiced and all that clotty fruit. But that's EVERYWHERE.
I'm from CLOSE to Tennessee and I don't know what that is.
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As mentioned above...we attended last Saturday and had a great time, great food! Good people.
For anyone who hasn't yet gone, it is all that's cracked up to be. The dishes are really refined...I say that not comparing them to a home-cook but comparing them to most any 3 or 4 star restaurant.
Made me dig out my plastic bear trap never-thought-id-use it ravioli maker.
I SO aspire to share one of those wonderful evenings with some of my favorite people, if only through the "bear trap."
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Now comes the time of year for pots to sit on patios, on lawns, on little grassy verges, whilst jacket-clad cooks brave the elements to fry that bird.
Just one Caveat: Whatever you use to soak, brine, inject or rub, do NOT do THIS:
http://forums.egullet.org/index.php?showto...ndpost&p=873672
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I've been sorta wordless lately, and now I'm completely mute.
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I've never been to Lexington, but the caveats from them as have are very telling.
And this, for any lover of the real stuff, is the Secret of the Ages:
if there is no wood, move on, it aint real q. -
Thank you for all the bright, interesting things you’ve done and posted and said during the time I’ve been associated with eGullet. I still think of you in the after-party mullings and setting-to-rights of the house, the kitchen, the musings and the memories, the careful little jottings into the book of the tastes and the conversation, and yes---you’ve outed me—the CLEANUP.
I liked the rituals and the patterns even before your evocative words turned it into a seductive art, and now the steam of the dishpan---the scent of Apple Dawn . . .
Thank you, our kind, funny, smart wordsmith friend, for all of it.
US Thanksgiving 2021
in Cooking
Posted
I would. Just get your dear Mr. into that Transporter, and whiz over here. We could sorta approximate that April in 2009 when you stepped out into our back yard and we all changed course a little bit, I think. (Of course, the only caveat is that if you could see my house, you wouldn't eat my cookin'!). We've just let things go for so long, with "keeping no company, having no horse, no servants, just this snug little cottage," that things are too out of order, kilter, sorts, hand, place, and control to have anyone in. Scarce a soul has passed our doorstep save the postman and Amazon, for here these nearly two years. How about we have it on the HOLODECK!!?? There's the ticket---all those replicators and settings and easy-peasy EHL GREY, HOTT. I'm for that, and I'm wavering between being Lwaxana Troi and Jadzea. I'll check my closet. Moire non of how things REALLY are, in a less public forum.
I'm giddy with the prospect of going out, I think---Kathy and I are going on some errands and to lunch---first time in years, and my first venture into someone else's vehicle in a long time. She's picking me up at ten, so I'd best go finish getting ready. Love to Y'ALL, from way over here!!