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Darienne

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    Rolling Hills of Cavan, Ontario

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  1. Well, I guess I have to go and test the butter now...
  2. Welcome to eGullet and I hope your new business thrives and soon.
  3. I love lamb, liver and cooked beets. Ed will not touch them. He likes head cheese. Yuck. I won't eat anything jellied. We both like sauerkraut. No one with any sense at all likes gefilte fish. We both can't stand Nutella. And we don't eat shellfish of any kind. Partly heritage; partly I don't like meat that crunches. I've never had corned beef and cabbage but I'd like to try.
  4. Our last move was to the farm almost 26 years ago. And it was following a house fire (the less said about that, the better). So everything which was left unburnt, was taken into storage and fumigated, including the contents of our waste paper baskets. However, I had no work to do either packing up or moving. Unpacking yes. But so much was lost. It was a terrible time and the move was traumatic. There's a little log house below the actual farm house called the Dog House, because that's the name on the front of it above the door. Once upon a time, I've been told, long ago, th
  5. That is beautiful. Simply beautiful. Oh, how I wish....
  6. Fresh basil recalled: https://www.consumerreports.org/food-recalls/fresh-organic-basil-recalled-over-cyclospora-contamination-concerns/?EXTKEY=NF12NCP2&utm_source=acxiom&utm_medium=email&utm_campaign=20210213_nsltr_food
  7. Frybread. Oh my oh my oh my. My very favorite. We've eaten it all over the Southwest. Best place in Shiprock New Mexico. Also Funnel Cakes at American fairs. We have a place near the farm where they now sell it. A teensy piece for $8. I don't think so. So I came home and made it in the kitchen. Great fun. But only once. You really don't want to start making that kind of stuff at home....
  8. Darienne

    Salad 2016 –

    And I have three in a salad and I have no idea where they come from. No point in asking Ed what the placard sitting above the cucumbers said. It's more than enough that he does the grocery shopping.
  9. Darienne

    Salad 2016 –

    This recipe doesn't call for salt. And we, living in the Far Frozen North, and shopping in a small provincial city, get cucumbers, English or not.
  10. Darienne

    Salad 2016 –

    Sorry...white.
  11. Darienne

    Salad 2016 –

    English cucumber salad: I have the go-to recipe for thinly sliced English cucumbers. It's very simple and the dressing is simply equal parts sugar, vinegar and water. As I began to repeat making it last spring into summer, I noticed that the cucumbers were getting wetter and wetter and soon I was adding only sugar and vinegar. Today I made it for the first time in many months and sure enough, I was back to adding sugar, vinegar and water in equal amounts. I shall watch the cucumbers again to see if they are wetter and wetter like last year.
  12. This doesn't really belong in a 'Daily Sweets' topic, but it follows two posts on freezer inventory. We have finally come up with a system for the freezer which is working very well. The foods, cooked or raw, are kept in separate bags Inexpensive bags are available at all the grocery stores now and we have no duplicates in color and pattern. They are also easy to pick out of the freezer to get at something else. Then I have a printed legend tacked to the wall above the freezer. Yes, it was a bit of work setting it up but it has worked so well. Each line of the legend is printed in
  13. She was incredibly generous as others have already mentioned. This fall she sent our local library a box of cookbooks when I mentioned online how poor our cookbook collection was.
  14. Now this I could love. Reminds me of a wonderful vermicelli dessert we had decades ago at an Indian restaurant. I've tried to make it, but it just isn't the same. Thanks, Shai. Perhaps if I could have the recipe, plus the kind of vermicelli you used for it. Thanks. I could try it again....
  15. Update to the blood orange situation. Ed had purchased have a dozen blood oranges, 3 of which were to go into the cake. Quite by accident, apparently, I picked the wrong three. As reported earlier, I could not separate the orange segments, also known as 'supremes', from the peel and made quite a mess. Well, the remaining 3 oranges were easily supremes, with mess, and had they been picked first, we would have had a lovely Blood Orange Olive Oil cake. Today Ed is buying a few regular seedless navel oranges and we'll have the familiar Sunset Whole Orange
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