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About Darienne

  • Birthday 06/22/1941

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    Rolling Hills of Cavan, Ontario

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  1. Wonderful to relive some of our long ago trips through your blog. But those horrible evil Goat Sticker Thorns. I could write a short story about the h*lls of those things and our dogs and our wagon which we used to pull our old handicapped pup. Hate them with a passion.
  2. Choux-Fleurs? In New Mexico?
  3. Recipes that Rock: 2017

    Well, now that makes sense. That means that About.com no longer exists? I do get The Spruce although I have not known why. No, I am not very computer savvy. Don't know of Verywell. Thanks chromedome.
  4. Recipes that Rock: 2017

    Exactly. Thanks, kind sir.
  5. Hope you enjoy this dish.  Talk about that kind of yummy that you know is basically verboten to those of us over 30 years of age.  Which I certainly am.  all best, Darienne


    Polish Cabbage-Potato-Casserole.  © 2010 Barbara Rolek licensed to About.com, Inc.

    This recipe for Polish cabbage, potato and bacon casserole or zapiekanka z kapusta, ziemniak i boczek is comfort food par excellence. This hearty main-course dish combines three ingredients Poles love. Nearly every Eastern European country has its version of this dish. It can be made vegetarian by eliminating the bacon and using butter or oil to saute the cabbage.


    1 pound diced bacon

    1 large diced onion

    1 (2 1/2-pound) cabbage, cored and coarsely chopped

    3 large russet potatoes, peeled, cut into 1/2-inch cubes and parboiled

    1 teaspoon salt (or to taste)

    1/2 to 1 teaspoon pepper (or to taste)

    1/2 cup heavy cream

    1/2 cup shredded Polish Koldamer or Kurpianka cheese or Swiss cheese


    Yield: 6-8 servings Cabbage-Potato Bake


    1. Heat oven to 375 degrees. In a very large ovenproof skillet or Dutch oven, saute diced bacon until crisp but not burned. Using a slotted spoon, remove bacon and set aside.
    2. If desired, some of the bacon fat can be removed but, traditionally, it is left in. Add the onion and cabbage to the bacon fat, mixing well. Cook until the cabbage has completely collapsed and is al dente, about 20 minutes. Add the well-drained potatoes, salt, pepper, cream and reserved bacon, and mix completely. Remove from heat.
    1. Sprinkle the cheese over the cabbage-potato-bacon casserole and cover tightly with foil or an ovenproof lid. Bake 35 minutes or until potatoes are almost done. Remove cover and bake an additional 10 minutes or until cheese is melted and golden, and potatoes are tender.

    Personal notes:  Used 2 cups of sharper cheese:  1 1/2 c real Parmesan & 1/2 c orange cheddar for Ed's tastes.  Added one more onion and more potatoes. 


  6. Recipes that Rock: 2017

    Gladly JohnT, my South African food mentor. I'll pm it to you. Don't recall the exact legality of putting a recipe up in public. I am giving its source totally, even if I can't locate it now.
  7. Recipes that Rock: 2017

    Close, but no cigar I'm afraid. I've typed in the heading every which way, but just can't come up with the original recipe. Mine has more bacon and no vinegar or bread crumbs...but then it's the kind of recipe which has so many variants to it. Thanks, Anna.
  8. Recipes that Rock: 2017

    This is the amazing dish that I found on Aboutfood.com. Can't find the source anymore no matter how I type it in. Just keep on getting FB sites or Pinterest (which I loathe because of the way it has usurped so many other sites...just prejudice on my part no doubt) but I do have the recipe. It's a Polish Cabbage-Bacon-Cheese casserole baked in an iron skillet and it probably couldn't be any worst for the digestion if it tried...but oh, is it delicious. DH keeps asking me to make it again and again.
  9. Crowd-pleasing desserts

    Dear Ice Cream Mentor, I would be delighted if you would share your recipe with us. I could use a new go-to dessert. Thanks.
  10. Crowd-pleasing desserts

    Just to butt in here. Canadian condensed milk comes in a 300ml can. That's 10.1442 oz to the American cook. Why? I don't know. It has been known to make me quite riled at times, mostly because I can't remember the number of ounces in 300ml and have to work it out each time. Of course, this means to make an American recipe which calls for condensed milk, I have to open two cans. I know. I know. It's silly. But it still makes me angry...
  11. Crowd-pleasing desserts

    I just remembered my Margarita pie. It's an easy one too and talk about pleasing the crowd! Whipping cream and booze...you can't lose.
  12. Crowd-pleasing desserts

    I have my go-to lemon cheese pie (which also works as my lime cheese pie) and is very much like kayb's Lemon Icebox Pie....or AmyD's cheat key lime pie...or even the Not-Robert-Redford pie. My point is that on top of these pies I then add a dark chocolate ganache. Basically 4 oz chocolate, 1/2 cream (heavy or half & half) with a dollop of butter. Now that IS a crowd pleaser for sure.
  13. Leftover potatoes? No such animal in our house.
  14. Fought with DH for many years to get him to eat any brown rice, no matter how it was cooked or served. Then we bought a rice cooker. Now that's all he will eat. Why? I have really no idea.