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Everything posted by Darienne

  1. Cake Memories

    I think of Pineapple Upside-Down cake as a cake from the past. From my past at any rate. I think it was the only cake my Mother made.
  2. How green is your kitchen?

    It was enjoyable re-reading this thread and seeing how we all lived. Of course, rules have changed in our area since I last contributed in 2015. Against the wishes of the entire township, our current mayor re-instituted garbage pickup but we hardly ever put out anything. Recycling no longer takes foam of any kind...but the library collects used batteries. We have county depots far away from our home where electronics and paint cans can be taken and we pay for that privilege. We even dispose of our dog poop in a special container which Ed has moved once in 23 years. Mostly they do their business out on the farm land during our daily walks. I keep our backyard poop-free because of our constant exposure to giardia on the farm. As for throwing out food. Doesn't happen. Anything vegetable gets roasted and kept in the freezer for soup or enchilada making. Our pots and pans are really old. Some made in Korea and Japan even. And we have something you don't often find...a metal grilled cheese and waffle maker. We all remember metal...we just don't see it anymore in a lot of appliances. I hate washing plastic bags but do it faithfully. We use cloth grocery bags...where we live you have to pay for plastic bags if you want them. I hate, hate, hate the plastic packaging which we buy. Batteries for one. Just about anything from Canadian Tire. The packaging of supplements drives me slightly batty. A bottle big enough for 1,000 pills I swear with 60 in it. We are not saints and not as green as I would like, but we do our own best. PS. And while we are on the subject (and here comes the ranting part): We keep our house cooler in the winter and hotter in the summer than most visitors like. For them I change the temperature settings. But apparently Ontario, which has tremendous sources of electric power, and we are exporting much of this to the USA at a loss, has the most expensive electricity prices in all of North America. There. I'm finished.
  3. Best pot luck recipes

    This June, per usual, I have about four Pot Luck luncheons to attend, bringing a suitable dish to share, etc, etc. Thanks to cathyeats, I have this wonderful new Quinoa salad which I can take as my contribution to at least two of the four. I'd love to have some really terrific new recipes to bring to the others also. Salads and desserts, breads and nibbles...preferably all in the cool range...please. You can find Cathy's Tangy Quinoa Salad recipe on What Would Cathy Eat
  4. Any canadian guys here ?

    I'm 'from' Montreal, Quebec, but live in East Central Ontario. And yes, there are lots of eGers from Canada.
  5. Foraging for favorites

    Spring is late this year in East Central Ontario. We had a terrible ice storm a few weeks ago and there was a lot of damage to the trees on our farm. The Fiddleheads are past eating of course...will we ever eat them? ...and now I am on the lookout for the morels. Last year's crop was amazing. I found two in 2016 and then in 2017, we were inundated with them. Strangely enough we had not one puffball which survived. We are usually overrun by them. Last year we had elderberries like crazy. Again, they were the first I had seen on the trail. Contrary...we had no apples after several years of bushels. Oh well. And in the vein of confession...last year's butternuts, all 90-something of them, picked up mold one day and were tossed the next. To my shame.
  6. The wonderful little fishies...what are they made of?
  7. Reading about eating canned bean and creamed soups reminds me of my childhood when my Mother utilized these things regularly. Constantly. Endlessly. When I wasn't eating a tough as shoe leather steak...I was eating canned soup. I have to admit that I hate just about all canned soups, Habitant Pea Soup being the one exception that comes to mind. And then we alter the soup so much that it leaves its original nature far behind. Any dish which calls for using a can of creamed chicken or celery soup is not ever going to be served in our house. I'm not a cooking snob...I just hate the taste of canned soups. ps. Add cream of mushroom to the forbidden list.
  8. Sneaking this one in because David Ross opened it up. Last year we had such a crop of wild morels on the farm we could not believe it. I've marked a lot of the spots and am checking them daily.
  9. I never tasted fresh asparagus until long after I was married. My Mother ate only canned asparagus and if you've ever tasted it, you'll know that it is about as much like asparagus as Cheese Whiz is like aged Canadian cheddar. We moved out onto the farm 23 years ago and for reasons unknown, had a good patch of asparagus growing on the lower dirt driveway. Yum. Our own private patch. How old it was or who planted it we'll never know. One year it rained like crazy in the spring and we ended up with so much asparagus that we actually got sick of eating it. I didn't know that could happen. Then the year we did the major renovations which included a new septic tank, an added living room at the back with basement room, and repointed, reparged the entire foundation (including discovering that there was basically no exterior foundation at the back of the house...a common practice back when), etc, etc, the large trucks in and out destroyed our asparagus patch and we have been forced to buy it ever since. So sad. I mourn its loss. No, I am not a gardener. (We also have an ancient patch of rhubarb but I try to give that away. Rhubarb just takes too much sugar.)
  10. Call that a cake? This is a cake!

    But did it taste good...or did they use the grocery special icing which seems to be made from vegetable shortening...and tastes like it.
  11. My read out thermometer is not meant for cooking and came from Canadian Tire (thanks to Kerry Beal). I have several caulking scrapers and spatulas on hand always. Thank that's it. Not exciting and not unusual.
  12. I'm so tired after reading your post that I have to have a little lie down....
  13. We cook just about everything from scratch - both retired. However, there are some things I either don't make well, like pastry, or am too lazy to make most of the time like canned beans and those I buy. There's probably more, but I can't think of it right now.
  14. Cooking with Grains

    Sounds and looks so good that I am going to make this one. Always looking for new salad recipes to feed the Dog Weekend crowd.
  15. Does this take me back. Got the recipe from CaliPoutine many years ago and she got it from her ex-M-i-L. Serve it each year at our annual Dog Weekend. You can make it days or even weeks ahead of serving.
  16. Dipping stem ginger pieces in chocolate and so disappointed that many of them have sprung a little leak. What to do? So I google the question and guess what I get? The last time I asked the question on eGullet with the answers of what to do. With luck I won't forget a third time. How stupid can I be? [Moderator note: The original I will never again . . . topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: I will never again . . . (Part 3)]
  17. Meeting-friendly snacks to bake

    I'm with Elsie on this one.
  18. Cooking with Grains

    And I read about Buddha Bowls...the same thing I think...and have yet to make one. We eat a very light and simple supper and they sound ideal. I have to pull myself together and figure this one out.
  19. First Steps in Cooking

    I've spoken on this one before...my Mother hated cooking. And so she did as little as possible. I recall the early TV dinners with distaste. My poor Father never got to leave them behind. My grandmothers were early gone. But I do remember lighting the candles at my Mother's Mother's home once, although I had no idea what it was about. One of my first cooking memories when married (far too young, alas): I knew only Bisquik biscuits. How would I know otherwise? I had run out of Bisquik and it occurred to me that maybe you could just 'make' them. I found a recipe in my one cookbook and was astonished at how wonderful my biscuits were (compared to my Mother's pucks). I still love to whip up fresh biscuits and remember that day more than 58 years ago. My husband taught me how to cook. (Which, of course, means that he still interferes in my culinary processes. Mixed blessing.)
  20. First Steps in Cooking

    That is what Grandmothers are for I guess.
  21. [Host's note: to avoid an excessive load on our servers this topic has been split. The discussion continues from here.] Many batches of Apple Pie Ice Cream later and I'm still in love...think it's the crust factor although I am embarrassed to say so. I've never had cookie dough ice cream, but I imagine it's pretty much in the same category. I'm thinking about making Pumpkin Pie Ice Cream...or pretty much any pie ice cream...well, not Lemon Meringue...fruit pies, nut pies,...???? Thanksgiving (in October here in the Far Frozen North) might be a good time to try the Pumpkin idea.
  22. Must-have morsels...

    Oh yes. Shiprock, New Mexico. A roadside Fry Bread stand. Two please. Oh my. Love it.
  23. Favorite Homemade Sauces for Pasta

    Many years ago, in another lifetime, and indeed, in another food time slot, I sat on a number of hospital and other mental health boards and also was a vegetarian. I swore I would never, ever, ever, in my entire lifetime eat Fettucine Alfredo. Times have changed....but I still haven't eaten it.
  24. Favorite Homemade Sauces for Pasta

    I think we are pretty boring in this category. Ed makes a generic tomato sauce in great quantity which is then frozen. Thawed, we add to it to render it more towards the Italian, Greek, Mexican, whatever. I know, I know. I make a really simple pesto and (alas) use walnuts instead of pine nuts because pine nuts dwell outside our snack bracket. We do use Costco's parmesan and he shreds it for me. My hands left that scene a good number of years ago. And lastly, Ed makes his Mother's recipe for Macaroni and Cheese. It's incredibly North American...maybe even Canadian only...and we love it. Elbow macaroni, canned tomatoes, fried onions, grated cheddar (Canadian cheddar husbandly grated). Can't remember what else. No meat though. (I know...we do not eat high on the hog, as it were, and I do not cook high on the sophisticated scale, but I have finally gotten old enough and tired enough that I no longer will hide it from you, my incredible cooking eG chums.)
  25. No ideas from me. Sorry Hope you can rid yourself of them permanently.