srhcb

Jan, A nice tribute to your Dad. Food often evokes powerful emotions in a subtle and manner. I'm sure it's nice to know your Dad was probably having pleasant memories of you and your sister in his last hours here.. You may find some comfort in another Thread on this Forum: http://forums.egullet.org/index.php?showtopic=73475 Several of the stories posted there contain elements similar to yours. Best Wishes SB

Brushed on a newton? SB ← I read this as "brushed on a newborn" ← Yikes! Then again, my just-two grandson loves fig newtons? SB (as do I)

The Eastern European spice secret - Vegeta Miracle Whip Velveeta (in the foil pouch) & Shells and, I hesitate to say it.... .... I like instant potatoes! SB (thinks the thread should be called "True Confessions")

Brushed on a newton? SB

Velveeta SB (aka "The Golden Ingot")

The Sunrise Bakery, about six blocks from my home, makes kolachy with a firm piecrust type of dough. I usually get one of each, but the plain cream cheese is my favorite. GF like the Cream Cheese w/strawberry jam when they have them. Sunrise doesn't feature the kolachy on their web site, but there's lots of other good stuff: http://www.sunrisegourmet.com/index.html Andre's European Bakery, located on the corner across the street from my business, is famous for it's potica, another Eastern European specialty. You can see the kolachy in one of the photos too. They use more of a danish type dough, making a soft kolachy, and I ilke their apricot and prune fillings. http://poticawalnut.gourmetfoodmall.com/ I've been meaning to try making them myself. I have some good recipes from local church group cookbooks and such, but it's hard to get serious about making something that's so readily available. SB (bought donuts with frosting and colored sprinkles at Sunrise Bakery this morning because it was a bleak day and I wanted something cheerful looking)

Here on Minnesota's Iron Range many people are descended from immigrants of various Eastern European countries and most have some version of the "Kolachy". Two local bakerys I frequent make them. One uses a softer dough, almost like a Danish, and the other makes them more like a short pie crust. Apricot and prune are the standards, and cream cheese, often with a dollup of raspberry or strawbery jam is popular. I'd never heard of savory fillings in Kolachy, but I'll mention it to the bakers. SB (has them twice a week)(at least)

Oneidaone, Sounds like your Dad was a very special member of a very special generation. It's interesting how so many of them were able to turn their experiences of hardship growing up in the Great Depression and fighting in WWII to theirown, and ultimately our advantage. My Dad's older brother, my Uncle Ralph, also flew in SE Asia during the war, and that skill helped him land a job as Sales Representative for the regional Caterpillar equipment distributor where he also piloted company aircraft until they switched over to jets in the 1970's. I hope you're able to write more about your Dad's unique life and times. From your Board Name I assume you're very proud of your Oneida, (Iroquois), heritage. For anyone interested, they have an excellent web site at: www.oneidanation.org My own Father has an interesting dining habit that might be considered a "signature". Befitting his civil engineering background, he eats with design and purpose. Every item is eaten in order so he ends up with one bite of each left in the end. If he notices things may not come out right, he'll add a bit more during the meal. Even now, dealing with Alzheimers and Parkinsons, he still eats this way. One odd thing is that once you're aware of him doing this, you find yourself unconciously doing it yourself! SB (honoring all the Dad's, past and still living, of the "Greatest Generation")

There used to be a small place near a local lake that had two hanging signs, one directly beneath the other, that read: EAT minnows Not surprisingly, the signs survived many years longer than the busness did.

An "expert" is someone who was previously "pert"? Like, Rachael Ray will be one some day? SB

When it comes to gasoline prices, you usually won't go wrong betting against either what "experts" predict, or what consumers tell pollsters. SB

psst! It ain't real. SB

Movie theaters used to have a similar problem on their marque signs whenever they showed Clint Eastwood movies.

Damn Fine Peaches!

Just received the new issue of Gastronomicadevoted exclusively to Julia Child! First impression: It's nice and THICK! SB

Just received the new issue devoted exclusively to Julia Child! First impression: It's nice and THICK! SB (still waiting for peaches, but feeling a lot better)

Coming soon: The Summer 05 Gastro issue devoted soley to Julia Child! http://www.ucpressjournals.com/ SB (eagerly awaiting that, and the Frog Hollow peaches)

Coming soon, the Summer 05 issue of Gastronomica magazine, devoted soley to Julia. http://www.ucpressjournals.com/ SB (loves both Gastro and Julia)

Jacques Pepin served as France's "First Chef", and later turned down an offer to be the White House Chef for John Kennedy. He took a job at Howard Johnsons instead. SB

Jacques Pepin's The Apprentice, an entertaining read in it's own right, contain several passages concerning Julia. I was interested to learn that Jacques had been asked by the publisher Helen McCully to read Mastering the Art of French Cooking in manuscript form. "A woman up in Cambridge wrote it." he was told. An hour into reading the pages typed by Julia herself Jacques had become engrossed in the work. "I was a little jealous." he write. "This is the type of book I should have written." Julia and Jacques became lifelong friends. The book Julia & Jacques Cooking at Home is my favorite cookbook.

Like I said, "one" is not for everyone. There are already plenty of good, and not so good, magazines devoted to cusine for the haughty; consider this Bill Penzey's attempt at haute vulgarisation if you wish? SB (after all, he did introduce a lot of people to good herbs and spices)

I got a complimentary copy of Vol 1 Issue 1 today. Anyone who expected the magazine to be nothing but an advertising vehicle for Penzeys products should be ashamed of themselves. A clue to the magazine's focus appears on the bottom of the first index page where they proclaim, "No focus groups or consultants were harmed, or consulted, in the making of this magazine". The publication is devoid of any pretense or nuance, so if you consider yourself worldly and sophisticated, don't waste your precious time on it. It appears to be a genuine labor of love by some wonderful people. The stories are simple and well written, the photography is good, and the recipies look interesting. Family, Fellowship and Food, in that order, would be a good description of the content. If a food magazine that can bring a tear to your eye might appeal to you, please check it out. SB (will be a Charter Subscriber)

Enticed by the article in the last issue of Gastronomica, "In Search of the Perfect Peach", by John Grossmann, today I ordered three boxes of Cal Red Peaches from Frog Hollow Farm. http://www.froghollow.com/store/site/index.cfm SB (two as gifts, one for me)

Being somewhat inclined toward megalomaniacal behavior myself, I can only imagine what might happen if somebody gave me a television show, but otherwise I make a concerted effort to restrain myself. Still, I have no objection to anyone making lots of money with little effort. SB

← "Snobs" are those who feel entitled to offer opinions about those they're unqualified to debate. "Class" is ignoring snobs. SB (likes RR ok)