heidih

Schlaf gut as we here say every night

Wow delicious comfort food

Wow - such perseverance! for.....??? Looking forward to your calorie expenditure

Yes they are quite a tribe of powerful determined women. I've never tasted them. Can you describe?

I am practically tearing up from jealousy!

Ancient topic but my dad turns 99 on Thursday and out of the blue asked my sister and I if we remembered how to make Topfen strudel like mom who died in '83. I have made apple, including the dough, but not that hoop cheese one. I looked a bit on line and have settled on a mix of drained cottage cheese & ricotta. Raisins, sugar, cinnamon. Dough = phyllo. Some call for egg to bind which makes sense. Some call for bread crumbs too which i do not remember. Any input on filling appreciated. Mostly the assembly is where my memory fades. I know we did not do it every layer like baklava. Sugar all in filling or within layers? All experienced input welcome.

That monkfish dish! I recall a little cookbook I had and lost) with a similar dish. What form was the chocolate in when added?

Taking the trash out today I noticed sister had thrown out the couple old Sunset magazines I'd saved. Fished them out (unharmed). Opened the May 1973 75th Anniversary edition and it fell open to this page

With a sweet berry filling I personally prefer fried. Gives me more of a contrast.

I think you nailed the confusion. Wheat germ as far as I understand is not shelf stable. Goes rancid. So would not be in a boxed muesli mix as one post mentioned or made into a gruel. Wheat bran yes.

We must be coming from different perspectives and cultures. Never heard it touted for kids to keep them "regular" and I ate it because it added nuttiness as previously mentioned. "Close to unpalatable" I differ with". I do not eat things just because they are touted as "healthy" Yes the vitamins and minerals were also featured in adverts as are many foods we relish and eat all the time..

@BonVivant People in the U.S. I think tend to associate Oktoberfest heavier Bavarian fare with German cuisine. Your fresh and seasonal food as shown to us here is a revelation perhaps to some.

I am with you on everything. Very crisp bacon, lettuce for taste not just crisp factor, and you are so lucky to be a tomato gardener. So no mayo- the bacon "juice" instead? Can you amplify on juice v. fat? Thanks.

speaking of peaches - our orchard stone fruit is history, but there is a volunteer peach I can see from laundry room window. Little spindly thing but I've salvaged a few from the night critters over the years. I need new glasses but thought I spied a little guy. Pulled him. Super green but will give him a couple days and see. If stuck I'll take a page and use it with Melissa Clark's green peach, ginger, basil, chicken thigh but with fish. Ridiculus to be excited by such a teensy one but... Like this but original I think behind NYT paywall https://www.wpr.org/roasted-chicken-thighs-peaches-basil-and-ginger

Good heavens you mean it did not have one of those annoying stickers?!

Oh goodness - I do remember that sound!

And the lettuce verdict?

Ice cold Jarritos Tamarindo (glass bottle only) eaten with street tacos or street dogs (bacon wrapped) hits my spot every couple years.

Efficiency I imagine

Different countries, different experiences My part of the world to "average Joe" is brown.

Nice clams

How is the food version typically used if you know

Yours look pretty standard for the U.S. version.

You brought this to mind https://www.newyorker.com/cartoon/a22974

Grandma always had it in cupboard. Not sure why but I liked it - a way to mimic coffee drinking as a little kid. https://www.walmart.com/ip/Postum-Caffeine-Free-Instant-Coffee-Substitute-Original-Flavor-8-oz-Jar/895370651