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Darienne

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    Rolling Hills of Cavan, Ontario

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  1. The Dog Weekend is about to begin and the fore-mentioned and much shared recipe Tostitos Kakimochi are made...and delicious...and wicked.
  2. OK. Next week after the Dog Weekend and a couple of days to recover....
  3. It's more than ten years later and yesterday I found my Mother's recipe for Beaver Pudding.
  4. My parents never made me eat anything I didn't like but I don't remember disliking anything except for runny eggs (story told on eG elsewhere). And we never made our own kids eat anything they didn't want to eat and ditto for not recalling them ever refusing foods. Now I love Brussels Sprouts (Ed not so much) and I remember one day thanking my Mother for introducing me to them at a young age, thus setting the scene for adult life. "You never ate them in my house" said my Mother with some pride and force. I guess she hated them. I have no idea. But I still remember my shock and subsequent laughter (not in front of her). I've already reported on my childhood diet before...every night either a Porterhouse or a T-bone steak grilled to shoe leather. My parents were vegetarians but the paediatrician refused to care for me unless my Mother fed me meat. I haven't eaten a steak since leaving home 58 years ago. And I can live forever without red meat.
  5. Although I remember my own Mother's Macaroni and Cheese recipe with great fondness, I have no idea how she made it. Not like any other I've ever tasted. And the very first thing I ever learned to cook at age 7, taught by my long-time friend, Rosie, was Kraft Dinner. That was 1948. Ed is the Macaroni and Cheese maker in our family and here's his Mother's recipe: Mom's Macaroni 2 1/2 cups elbow macaroni 2 large onions 1 large can of tomatoes (he likes diced) 2 1/2 cups shredded cheese (26 oz) Ed usually uses sharp Cheddar (Canadian) crushed saltines (I don't know the amount) salt & peppers Saute onion to clear. Cook macaroni. Good heavens that's the end of the recipe. I know he bakes it in the oven, but there are no instructions here. I'll get back with the rest when I can wrest it from him. Talk about like Mother like son.
  6. Darienne

    Namaste from India

    Welcome. Welcome. We love Indian foods of all kinds. Fortunately we live in Canada where there are Indian restaurants. The Indian food section of eGullet is always very quiet. With luck, you will contribute to it.
  7. Darienne

    Food funnies

    Lots of food connections here: Macdonalds, Dunkin' Donuts, Starbucks, Kentucky Fried Chicken, a grocery store, Dairy Queen...fits right in. I think this is one of my all time favorites.
  8. Darienne

    Food funnies

    Absolutely. Watched him when he was on TV and have recently watched him again on YouTube. Very droll. Also take a look at John Wing, his early stuff anyway.
  9. Darienne

    Food funnies

    OK. Here's the Scottish Breakfast from Danny Bhoy. Again a warning of unbridled profanity. Not his best, but pretty good.
  10. Darienne

    Food funnies

    I first saw him in 1990-91 when he took over from Howard Hesse in "Head of the Class', an American TV show. He's funny just standing there. Have followed him since then. Lucky you to have met him. Do you know Danny Bhoy? Do look him up on YouTube. Of course, my other big favourite is the late John Pinette. I am not what you would ever call a 'fun' person, but these three are my kind of comedian.
  11. Darienne

    Food funnies

    Thank you dear man. I have never seen those two. I have loved the #*%() Billy Connolly...now Sir Billy Connolly...since I first saw him on TV lo these many years. And someone coming up behind him, Danny Bhoy. The only two comedians who actually make me laugh out loud.
  12. Consider the OMG! button hit.
  13. There's a need for an OMG! button obviously.
  14. As for 'winging'...I find that I never have the exact ingredients called for, and some ingredients I simply never have in the house, like chocolate chips. So I constantly 'wing' it to some extent. OTOH, I have just joined a group in our small regional library, the Library Cookbook Club, mostly because of the library friends to show support, and now I must make something out of one of the library cookbooks, and here I am again...without this or that...and winging it with apologies. Oh, we live in the middle of nowhere so to get the missing ingredient always means another trip to town...unless we are already heading there.
  15. I actually have one favorite recipe that I have always been asked to share. The treat is so unusual and delicious. It's called Tostitos Kakimochi and it's a westernized version of a Japanese sweet snack. We first tasted when Ed and I gave our first gourd workshop at the farm to a group of Japanese Canadians. One of the ladies brought the treat and gave me the recipe when of course I asked for it. I've taken it to a slew of pot lucks and workshops and gourd festivals and I always simply print out a few dozen copies of the recipe and leave them with the bowl. They are all always taken, both the Tostitos Kakimochi and the recipes. ...hmmmm....I think I'll make them for the Annual Dog Weekend which is coming up on the 16th....
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