[Back-of-the-Package Cooking]

QUOTE: SB (I mean, blueberry pie at Christmas? Yikes!)

Hey, we're Sephardic Jews, my brother in law and his family are Italian Catholics, and it's father in law's 66th birthday. Blueberry pie is his favorite dessert, he gets it every year. My sister is a gem. We lit a half dozen Chanukiahs, we opened dozens of gifties, I visited the neighbors(I baby sit their 5 and 2 year olds, and we have a love fest whenever we can), we ate so much roast beef with a mushroom wine sauce, mashed potatoes, steamed asparagus, carrots, and cauliflower that we are all sinkable, and yet still had room for desserts of various and sundry ilk, it was a great night. Italians and Sephardim are a great culinary combination. You wouldn't have believed the dessert spread, my sister and her husband own a gym, they must want us all to become clients. Oh, and that pannettone, it was studded with raisins, and redolent of orange essence. Divine! I had to keep from begging for the leftovers. <Rebecca rubs her tummy (round like the great Buddha's) and makes a wish for it to disappear.>

[eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas]

Pierogies, yum!

Thank you so much, for this light hearted yet really thoughtful blog. We'll be channeling your vivacious attitude while we make our pierogies next week!

[Back-of-the-Package Cooking]

Just to let you all know, I'm at my sister's, her in laws are all here, as well as my middle niece, the fudge 'expert'. The consensus is that Velveeta fudge is pretty darned good. Niece has been sticking her finger in the fudge all evening, just to make sure. Kiddle and I must be bonkers not to agree, but we're glad for the presence of the fudge, it leaves more of the pannetone, blueberry pie and homemade profiteroles for us!

[Back-of-the-Package Cooking]

Well, folks, I took a bunch of photos, we bravely made the fudge, and we can't get the photos uploaded! So, here's the blow by blow.

Kiddle and I measured out the ingredients. We heated the chocolate, butter, Velveeta and corn syrup together in a large glass bowl for 2 minutes. The mixture looked like lumpy, grainy and oily shmoosh. NOT appetizing, so far, but we stirred it and plunged on. After a second one minute microwaving, the mixture looked grainy and quite disgusting. The butter and the fat from the cheese had separated from the rest of the ingredients. We were dismayed, but we rolled up our sleeves and forged on. The chocolate mixture was now to be incorporated into the confectioner's sugar, in very small increments, and blended by electric mixer. Well, we don't have an electric mixer, but we DO have Kiddle, who is 16 and very willing to do Mommy's bidding. Kiddle mixed and mixed, and mixed and mixed. And mixed. And mixed. After about 40 nerve wracking minutes(will it EVER become smooth and glossy? Had we done something 'wrong', other than attempt this weird recipe?), we had a fudge consistency. Believe me, it was NOT worth it. The 'fudge' is actually edible in small amounts, not too sweet, very creamy after a long mixing, but it has a flavor reminiscent of warmed malted milk, and it is NOT really fudge. It is more "fudge like". So, we will be borrowing my sister's electric mixer and making a second batch for my long suffering #1 boy to savor, he who appreciates the 'common' American foods experiences . But, all in all, there are better and just as easy real fudge recipes to make in future. So, where's my golden spoon?

[Back-of-the-Package Cooking]

OK, Folks! The first batch is "done", so to speak. We've got photos to prove that we did the dastardly deed. Trust me, it's not pretty. Still, it's pretty surprising. I'm going to surf over to help and try to figure out how to post the photos. See you soon!

[eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas]

Happy Holidays, ZM! WE can see you typing, and we can't wait to read more!

[Festivus Airing of Culinary Grievances]

# The 30 pounds I've gained since March.

# The difficulty in finding wild caught fish instead of farmed. The fishmonger tells me "No one will pay what it's worth." Just charge the price it's worth and sell it to me! Geez, I'm almost homeless I'm so poor, and I still can afford a few ounces of decent fish once a week or so, my neighbors all seem rich, with their Hummers and Coach purses, surely they'll pay for decent fish?

# The availability of a single cupcake in a local bakery. I've gained 30 pounds this year, I don't need 6 cupcakes, enough said.

#The legal system, and the vagaries of free speech and what is a crime and what is not. I tell you, this has a lot to do with MY food, and where I'm eating it, too. Suddenly, the government is a frightening behemoth, even to little simple me.

#Food snobs, and folks who think they're so much better than everyone else. There's one particularly egregious eG poster, who snubbed me in a mean tone, asked me for information I'd already posted(gee, how insulting can you be, not to READ my posts before responding?) and very pointedly told me "BTW - I don't talk very much about myself here - except for my eating and cooking and other food thoughts."(ahem, I know your life story, you've posted it plenty) and then went on in another thread about their dislike of snobbery and pretense, and of course, mentioning their supposed secret personal life, as well. I suppose being in the company of someone famous caused them to feel all gooey and chewy, of a sudden. Jekyll & Hyding is so stupid.

# The price of decent port. It's skyrocketed recently! If I want port, it blows my entire monthly bar budget!WAH!

#And, my number one grievance this year? That I have so few guests for meals!

[eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas]

I love that your sister phones you up to go to the mall!

Whenever I think of Saskatoon berries, it reminds me of this sweet old bachelor Peter and I met in Little Manitou Saskatchewan... Little Manitou is a very special place, a saltwater lake that reportedly cured the natives of smallpox.

The bacon we had this morning is from near there in Drake Saskatchewan. It's a  thick, truly smokey product. Ullie ate about eight pieces with watermelon. That'd be his ideal breakfast.

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I am researching those berries right now, I can taste the seeds in my mind! I, too, like those textural details.

Oh, Allison telephones me, all right. About 20 times a day. She talked me into moving here and she is trying to keep me in NJ. I should love the mall and eschew the impromptu road trips and love affairs and such, you know. My kiddle loves to visit her, then come home and say "I'm so lucky, I can visit Aunt Allison, but I don't have to live with her!" Methinks that kiddle is going there for the poptarts and cookies from a bag, and just doesn't want the hassle of doing her hair and make up every day like Auntie wants her to. Oh, the humor is definitely there. My #1 boy says that she's a caricature, and it's true. I love her so much. You would, too.

I'm thinking of heading to Little Manitou, I need a cure! Wonder if the salt would hurt my wounds, though?

As far as your Ullie's love of bacon, my kiddle was a vegetarian for about 2 years, she bemoaned the lack of 'pig butt' in her diet the entire time. Kiddle finally succumbed on a back road in New England one night, to the aroma of fried chicken! She still fights the urge of 'pig butt', though, "Pigs are not food." she says. Huh. She sure eats a LOT of turkey bacon.

[Back-of-the-Package Cooking]

what about pecan pie?

tracey

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Oh, my dear, when I REALLY can't live without it any longer, I make a recipe that I got from Gourmet magazine a zillion or so years ago, with maple syrup! I can't help it, a decent amount of corn syrup in anything makes me feel ooky, and not in a good way- in a Jessica Simpson's dad talking about her breasts (" those DD suckers!") sort of way.

[The basics of home cookery]

I disagree with mrsadm completely. I'm a VERY average single mom and I bake a loaf of yeast bread every single week day. And, no I DON'T have a 'bread machine'. I make a dough when I awaken every morning and we do SOMETHING with it each day. Except on Fridays, when we buy a loaf of egg bread. That was too much work for me for just the tiny bit we eat each day.

Do you how much better home baked bread tastes, and how much CHEAPER it is? And, most importantly, I am a doofus and it is a completely foolproof food. I put yeast and warm water in a bowl, it sits while I get ready for the day, I add the flour and salt, etc, I knead it for 3-10 minutes(depends on my patience that day), then it SITS until I figure out what I want it for. It could become anything from rolls to pizza to a cheese loaf. I have fresh bread that is delicious! I'm sure that if I knew what I was doing, it would be even better. Or, maybe not. One thing is for sure, though, you can't go wrong with a basic knowledge of yeast, salt and flour. And, I've seen Rachel Ray, Her shows are fun to watch, but she isn't teaching basic cookery. She's making a meal in 30 minutes!

[eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas]

I'm eating a lovely apple, but I want some of that pie you showed us a glimpse of! Please, tell, how was the stew? What ingredients did you use? I've always wondered about the spices for buffalo, and how different it tastes from beef. My sister lives in a 'development', and I, um, DON'T. Although we are as different as summer and snow(well, even MORE different than THAT) we still have a lot of fun together. and she LOVES to call me, multiple times a day. "What are you doing?" {Nothing, I'm reading a book and surfing the 'net.} "Why? Let's go to the mall!" {Um, no, why don't you come over and we'll DO something together!} "Oh, Rebecca you are so weird, I love you." seconds have passed, my phone rings again-"I'm on my way to the mall, what are you doing NOW?" But, of course, I'M the weird one. and, BTW, this is JUST the exchange that just happened, she's a book waiting to happen, I tell you.

[Your Favorite Teas]

My lovely #1 Boy just visited for a week, and I have a new favorite tea. It's his Earl Grey, sitting all masculine and unsweetened in my Hello Kitty cup, on the side table. It's nothing like the white and green teas that I drink, the oolongs and such. It's a strongly bergamot scented dark brew, masculine, although flowery, too. #1 Boy left on Monday night, but I've JUST today managed to remove the cup from the side table for a washing. It just smelled so nice and masculine and comforting. I sat near it all week, just to catch the scent. New Jersey is getting colder and more desolate by the moment. I think I'll go wake up my kiddle for a hug and a look at the moon.

[Foole m'damas (Braised Dried Fava beans)]

I love these beans for breakfast, I always float olive oil on top and chop mint or parsley on it. It's actually good with cinnamon, too. Or a touch of allspice. Or some Z'atar. Or, some lemon and garlic. Or, leb'an, or yogurt. Plus, hot pita. Or, well, you can see. It's pretty much delicious. And, don't be intimidated by dried beans, they're super easy and so much better than the canned ones in this bowl of heaven. I'm an idje head and I can make the dried beans. By the way, fool are delicious stuffed into a lamb breast, too. I like the fatter ones for that.

[3 a.m. party grub]

Now, wait. I admit it, I'm a little off kilter, but, are you telling me that one needs to be UTI to make a weird snack? I'm in TROUBLE. I just sliced tiny bits off a beef roast I've been marinating, speared 'em with a fork and grilled them on the gas range, right in the flames. Nibble, stab, grill, nibble, stab, grill. Kiddle has just discovered me, the artichokes are forgotten, she's taking her turn right now. Nibble, stab, grill, nibble, stab, grill. I've got a new favorite snack. Oh, it isn't 3 A.M. yet. Never mind.

[Back-of-the-Package Cooking]

Sunday morning, from my humble kitchen, a post with photos. Velveeta Fudge, Facing the Fear.

[eG Foodblog: Zucchini Mama - A Merry Zucchini Christmas]

Quick points before I forget an important part of the perogy process.... don't forget to poke the perogy dough!

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Favorite boy wants to know why I just called him and said "Come here, Perogy."

Please, please, don't stop writing, I need the smiles today!

[The basics of home cookery]

I'm bumping this thread because curious minds want to know- how goes things in regards to the classes? Will they happen, and when they do, will you keep us posted on the progress? Please?

Thanks!

[Green Bean Casserole]

I've always thought that you had to eat presliced bologna sandwiches, with commercially bottled mayonnaise, on bread from a supermarket package, to be that certain kind of white. Nobody in my family passes this test, but I still think that this is the benchmark. Still, maybe that's a regional thing, and there is NO definitive food of whiteness?

[Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?]

I know, and I didn't even cop to the yogurt with cherry preserves I ate after lunch, did I? Uurrggghh, I'm avoiding going to bed, there's a box of chocolates in there!

[Green Bean Casserole]

OK, that's it. I've looked up this phenomenon known as a green bean casserole on the 'net, but I cannot force myself to cook it. It sounds salty and fatty and mushy, and I prefer my salty fatty mush to be cheese grits or baked macaroni and cheese sauce, or even mashed potatoes, but not green beans. However, I DO have periodic access to a real white lady of a certain vintage, and I'm going to ask her about this green bean casserole, and if she knows of it, I'll be a guest at the table for the next appearance. She has, after all, exposed me to canned 'sweet potato casserole with marshmallows', which was, albeit, not great, definitely edible in small doses. Certainly, not dying to try THIS particular oddity, I've got to say. I have a feeling it is of the same ilk as Spam. Interesting to learn about but glad to avoid. Huh. Now, I find it ODD that some people have never had tomato sauce from scratch, or bread, or salad dressing, mayonnaise, or even pancakes, but that's MY corner of the world, you know?

[Back-of-the-Package Cooking]

Well, I NEVER cook with corn syrup but I'm making 2 batches of this Velveeta Fudge on Sunday morning and taking one to a Channukah party and sending one to my favorite boyfriend. I am beside myself with glee.

[Back-of-the-Package Cooking]

One more reason to love you, Megan!

[Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?]

Well, today I began with the best of intentions... a cup of sliced fruit, but then, the eggs called to me, I ate one, fried in a non stick pan with hot sauce in the yolk; then another, then another-THREE eggs, WHOLE EGGS! ... then at lunch I ate my salad with a slice of avocadoand a sliced mushroom, good girl, back on track, but NOOO, the Muenster cheese called to me, I ate an ounce of THAT... then I had 3 tangy and chewy dried tomatoes with some cream cheese... flash to this evening, another big salad, but with the addition of MORE Muenster cheese via tonight's loaf of bread( today I made a delicious thyme and whole wheat loaf, I baked slivers of cheese into it... so bad and good!) with BUTTER! ... then a half cup of chocolate chip ice cream drenched in jimmies and a 1/4 banana... THEN, the final ignominy of the day... a 6 ounce chunk of beef roast, broiled. I...feel...sick. SO, today, the first official day of my diet, is a day full of guilty pleasures. <Rebecca needs some chocolate to feel better>

[Back-of-the-Package Cooking]

Holy Oats, please, give us the recipe for Velveeta Fudge, my number one boy will laugh so well if I can make that!

[Green Bean Casserole]

My sister tried canned soup once and she tells me that it is so salty that it made her puke. I can't IMAGINE what the combination of canned tuna(pretty salty) AND canned soup would taste like! The green bean thing sounds more edible, I think. Unless it is made with canned beans? I've been assuming that it's made with frozen, I mean, I just never knew anyone who bought their green beans canned...