Rebecca263
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Posts posted by Rebecca263
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Why not prep some brioches, cinnamon rolls, coffecakes and such, and freeze them, unbaked? Your parents can simply pull something out the night before, and bake the items whenever they get the urge.
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I was invited to go out for Xmas eve, my first restaurant visit in ages! BUT, where are my hosts going? Nonna's in Marlboro. I ate there once 3 years ago. Well, I ordered a meal there. My daughter and I ended up packing everything up and giving it to a neighbor, we couldn't even stand to eat the salad. Still, it's the company that counts, right?
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My family shocked me by gobbling the whole mess and have given it a name so it can be requested again...Runny Custard Chocolate Cake with Nuts ala Mom.
I have no idea if I could make it again.
This is the truth for at least 20%of the recipes that leave my kitchen-- up that to 75% on the baked desserts! My daughter is STILL waiting for me to serve 'chocolate dipped, glazed apricot dolloped almond and cinnamon tea cookies'
again- it's been almost 7 years since I, um, 'devised' them, for a fundraiser.
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Eat your food the way that is most enjoyable to you, dear. If being seen as a "Gaijin" is an issue that will mar your experience, then read as much as you can, and decide for yourself- which rule will make you seem more rarified a personage than the rest of the "Gaijin". If you simply ENJOY dipping your food into a soy/wasabi mix, then do THAT. If someone gives you a hard time, tell them that "HRH, La Reina, Rebecca de la Cuidad Diminuto de Inglaterra" authorized your behavior. Just don't mention that I'm the queen of irreverence, and you should be fine.
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I clicked on the link for that martini maker. I notice that no one has written a customer review and there are no markings that anyone has bought one.
Could that be an 'Easter Egg'--- you know, a little joke listing?
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15 pound turkey, 3 people(1 person on chemotherapy, other 2 people-18 year old girls with a penchant for discounted high fashion and countless young men)
Plus, after an emergency hospital visit, we made and served:
cranberry relish
hashu (meat and rice stuffing, this one with apple & maple turkey sausage)
freshly mashed sweet potatoes with pineapple and a (vegan) marshmallow topping
roasted root vegetables
roasted rosemary kissed potatoes
roasted zucchini
mushroom and onion saute
steamed string beans
corn bread
roasted garlic gravy
and for dessert
vanilla loaf cake with a dark Scharffenberger swirl and crumb topping
chocolate pots
apple crumble
I ate: a bite of turkey and a bite of mushroom, a bite of hashu and a bite of string bean, and 2 bites of the broiled marshmallows.O:-)
Just as were about to sit down to this feast, our friends' runaway daughter called our home, after a 3 week absence. She is NOT home, but she is safe and well fed(thanks, Berkley California!) and her family and friends can finally breathe a tiny bit easier.
So, in conclusion, I spent half the day in the hospital, I got to cook a LOT,
no one ate much(so there are tons of leftovers!), and the meal congealed and had to be reheated completely because of the emotional telephone calls.
Oh, and my sister, who lives ten minutes from me, didn't show for dinner OR dessert, because I was napping when she called the house, and she didn't want to 'inconvenience' us.
And, of course, my #1boy ate his turkey in a federal prison.
Guess what? None of this mattered. Really. This was a great Thanksgiving!
I'm glad to be alive. And, let's face it, the house smelled GOOD.
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CapnCook! I adore salmon, and can only find mushy stuff lately in the wild section. Did you know that immune compromised people shouldn't eat farmed fish? Neither did I- it sucks. Please sign me up for triple servings of the scotch.
I have developed a new quick bread, an applesauce loaf, I will be posting the recipe in the next week or so- you may like it a lot if you like honey cocoa loaf.
HVRobinson- I adore potato latkes! I secretly like to eat them with tuna salad. I will pray for your friend's return to health, I will try not be jealous of her for getting the latkes, and I will try very hard not to be jealous of her for getting the transplant, too!
Monovano, you are welcome to our humble abode anytime, for a Shabbat meal or otherwise. Actually, everyone is-anytime that I'm not too sick to stay awake. Just call a couple of days ahead, so we that can set a place for you, and don't expect fancy food! All I can promise is that no matter what we eat, it's served with a lot of affection.
I want to do a really great Shabbat this Friday, so I am trying to plan ahead, because A-(wah!) I am in very bad shape physically, and B-(yay!) I begin a new chemotherapy tomorrow! I am planning vegetable broth with quinoa, hummous tahina, roasted cauliflower and a fruit cobbler. The rest will be done by my Kiddle and her friend- hopefully they will clean up too, because then I won't care what recipes they play with.
PS: I may not post much after this next week, please, someone, keep up this thread, it is the only thread I am keeping track of, and it cheers me so to read about everyone's Shabbat meals.
I just want to let you all know, I pray for all of us in the world, every day, for light and health and good to prevail in all of us. This thread has meant a lot to me, and I appreciate you all.
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Hi, Monavano! There ARE foods that appear consistently- a challah (Swisskaese' style!) which is a rich and delicious egg bread, usually braided, and wine. Other than that, well, it depends solely on the celebrants' taste! However, if you keep a kosher home, you either serve dairy OR meats, but not the two together- so a meal will by necessity be either meat or dairy. If you're vegan, of course the meal will be 'parve', meaning without meat OR dairy. Aside from that, the foods served are as varied as the heritage of the Jewish people! For instance, I am mostly Syrian Jewish and so, I usually serve foods with a Syrian flavor profile, but I also have an Italian Jewish background, and so sometimes I serve Italian themed foods, but we also serve Japanese food, Chinese, Indian, Russian, Spanish, Mexican, Turkish, heck, let's just say LOTS of different themes! There are a lot of people who consider Middle Eastern foods to be singularly 'Jewish' and then there are people who consider Polish or Russian foods to be 'Jewish' but really, I have friends who consider Pot-Au-Feu to be the ultimate in Shabbat comfort food, of course, they are French! I think that in the USA, most Jewish people are European backgrounds, and they serve their version of Pot-Au-Feu:Cholent (Rabbi Ribeye style!)
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What has happened to our lovely Shabbat thread? My eyes have healed enough to read, and no one has posted in months. Boohoo. I will make a post regqarding our most recent Shabbat. We had chicken soup and a lot of love. My lovely Kiddle is now 18, and she is beginning to drive and cook. Life is a welcome gift that I hope tp receive for many, many more months. HaShem is watching over us all, regardless- we are responsible solely for our reaction to the world around us, and our own behavior towards others, so let's all be happy and share our lovley Shabbat meals with each other again!
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IThis is my favorite cookbook, bar none. I'm Syrian, so it is filled with my childhood favorites, comfort food, I suppose it is called. Deal Delights! The proceeds go to various charities, most deal with feeding people, and that's a good thing!
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Here's a link to a post describing everything relating to the event and the address for Villa Roberto.
What a great event!
QUOTE: Halloween Costume Party 8pm to midnight (Charity)
PRESS RELEASE: PROCEEDS TO BENEFIT LEIOMYOSARCOMA RESEARCH Join us on Saturday, October 27, 2007 (doors creep open @ 8pm to midnight) for our Annual Halloween Costume Party to Benefit Leiomyosarcoma Research. Featuring music by Xceptional Entertainment, Delicious Food prepared by the Chefs of Villa Roberto Ristorante in Rochelle Park, NJ. Wonderful Desserts, Psychic Readings, Dancing all Evening, Karaoke, Costume Contest, etc. Costume required -- Creativity is rewarded: prizes for the top three best costumes. Must be 21 and over to attend. Tickets $35 - R.S.V.P. to Jane at 973-772-4474.
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A quick trick that we use at home,to replace crackers or bread as a base for appetizers, is to slice potatoes into 'medium thick' rounds and roast them, laid flat and drizzled with fat and salt, in a 375F oven for about 45 minutes. Very nice crispies, and satisfying in the starchy carb loaded way bread is. you can top these with anything you'd like, or serve them on their own merit.
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I've substituted nut flours for cocoa with fine results. I also tried red bean flour once, it was terrible. Cocoa has a high fat content, I'm guessing that is the issue at hand when making substitutions.
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OK, folks, let hear it for our winner in the Alarming category. Sugarella! That cat litter story is THE single most alarming happening.
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I adore lamb, lamb fat (ooh, broiled extra with salt and rosemary on it!) and I also adore mutton! Maybe because of my Middle Eastern background, I'm unsure of the reason. Because of my fondness for lamb, I've served a LOT of it, and often, at dinner parties, cocktail parties, barbecues and even at breakfast for visitors- it always gets eaten up happily by omnivores. I never heard that people don't care for it, I actually have the impression that people adore it and find it to be a rare yet wondrous animal to eat.
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Hi! I'm ooc right now, so not much posting, but I had to chime in because you live in my old NYC neighborhood! Of course, being such an old lady, my time there was the 80's/90's. My favorite home base was an old paint store, my bff lived there, it was sort of renovated into a home. The area has 'gentrified' quite a bit, but not completely, I hope? I'll sign off now, but hope to see lots of neighborhood shots. Enjoy your week !
PS: Great refrigerator shots, and great cats!
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we buy up extra boxes of these in the summer & then give them away at halloween instead of cand. i love watching the kids faces - 'oh MAN!! we got FREEZE POPS!!'
This is a STELLAR idea! I'm adopting it this year. THANK YOU!
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Key Lime Pie.
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We're visiting my #1Boy's family right now. His father has stocked the freezer with an 80 count package of IceGirl pops for my daughter to enjoy during her visit. They're from a chain of off price stores named Save-A-Lot. I haven't been there, but I am assuming that everything is very inexpensive, since my host is an inveterate seeker of the lowest price for anything. Kiddle says that these pops are good, if you stick to the blue ones. She has never had this genre of frozen fun before, and she's almost 18. I feel like a terrific ogre of a mom.
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The premade tuna salad sandwich sold by I-don't-know-who in terminal C of the Fort Lauderdale International Airport is actually very good. The bread is an interesting and sturdy multigrain which holds up well to the very lightly mayonnaised white tuna. The iceberg lettuce is crunchy and tastes green and fresh. My only complaint is that this sandwich is priced at US$7.50. Ouch!
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Cake cone, and I feel a deep sadness for anyone who doesn't get to have a cake cone- nothing compares, not even a pretzel cone from Magnifico's(East Brunswick, NJ). Well, OK, ice cream sandwixh cookies are on a par, but that's chocolate versus the 'awesome-for-some-unquatifiable-reason' wafer taste of a cake cone- not a fair competition.
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I think that it is great marketing to be able to 'make fun' of yourself as 7-Eleven is doing here. As a matter of fact, 7-Eleven's various marketing teams have been trying to tie in to the KwikEMart idea for years. KwikEMart/7-Eleven items are going strong on ebaY right now, that's funny! What great advertising for the movie, and 7-Eleven! Vanilla Squishies, though- eh. I miss the Diet Coca Cola Slurpees, myself. The Pepsi flavor tastes treacly and dull on the tongue to me.
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We use the sawed off top of a coconut. Even after 6 years or so of use, the surfaces are very nice to the touch.
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I'm American, typically so, I am sure. I can not stand the textures of most gelatinous foods or drinks. Jello/jelly just disgusts me to no end, as does grass jelly, basil seed drinks and those little cups of fruity jelly.That said, I like tapioca pudding, red bean jelly and pastes, green coconuts and light coatings of aspic.
Real Zaatar Has No Citric Acid
in Middle East & Africa: Cooking & Baking
Posted
That's weird. I've never heard of za'atar with parsley OR citric acid. Then again, I get my supplies in Brooklyn, NY, USA. I use thyme, sumac, salt and sesame seeds. One never asks for measurements, you just "use your judgement". My sumac is a more purple kind of red. I LOVE it. Yes, I do. I'm going to marry it. Or else I'll marry m'jeddrah. One never knows, I'm fickle.