Darienne

Now that I love. Having spent most of my life as a Brunette and accidentally becoming a Blonde after a bad bicycling accident (long story), I can attest to this reality. Suddenly, I was 10 times prettier than I had ever been and garnered more attention than I could believe. OK. That was over a very long time ago....but I'll always remember it with fondness.

Welcome to the forum. I'm in Ontario Canada, but Moab, Utah, is my home away from home.

I have never had this experience either.

My thoughts exactly. Not too much information in your first post. But welcome to you.

This wiggly, jiggly aspect of the bag is not a problem. The bag sits inside a container and you just snip off one corner of the bag to use it.

We own about 8 plastic containers for bagged milk. At any given time, several of these are down in the cellar freezer with milk bags already placed in them. As the milk in the fridge is used...a new container with bag is retrieved and thawed. It's not a problem and we've just done it for a long time now. Makes sense to me...but then no one asked. As for the metric system...we were both already out of high school when it was imposed upon us. Some of my life I do in Metric...and some in non-Metric. Oh well...

I have Kim's recipe on the go as we speak.

Kerry Beal helped me with the chocolate sticking problem years ago. This is the first year I haven't made it since I found the recipe. Not a holiday season to look back on with great fondness. Maybe next year... I would love the recipe for that fruited bread. As for a new bread machine. A second hand store is the place to go. People get them for a gift and never use them. My condolences to Mr. Kim and your plate. I fell carrying 4 wine goblets ...only one survived...and one ended up in little bits in my hand. Then Ed broke one of my favorite Gnome (or Elf?) plates with no pain to him.

"What was your family food culture when you were growing up? If you've ever read my posts about how my Mother wasn't a cook and I didn't cook except under duress until I was 65, then you've read all this stuff before. My parents were vegetarians and the paediatrician refused to take care of me unless my Mother fed me meat. Oh yes. Either a T-bone or a Porterhouse steak almost every night of my life broiled to shoe leather. I never realized that people actually 'liked' steak. Mother ate for supper a bowl of canned consommé and a soft-boiled egg. Ugh. She did make salmon patties...ugh...and we ate frozen fish fingers...ugh... As soon as freezers were available we had a freezer plan and TV dinners...also ugh. When Ed and I got married, I knew how to make a salad dressing. That was it. He could cook well. Was meal time important? Not really. Was cooking important? Not at all. What were the penalties for putting elbows on the table? Don't know that I did. I do now. Who cooked in the family? Mother as far as it went. Father could open a can of soup. That was it. Were restaurant meals common, or for special occasions? We did eat out a fair amount I guess. I was an only child and there must have been enough money. I remember eating out every Sunday after church in Montreal and Ottawa. There were so few restaurants in Ottawa. We went to the Green Valley weekly and I had ham. I have no idea why I had ham. I loathe ham and haven't eaten it willingly since the last time I went to the Green Valley. Did children have a "kiddy table" when guests were over? No guests with children were ever invited and honestly I can't remember any guests even being invited until after I left home. Mother and Father came from different ethnic and religious background and the two families never met. Long and unpleasant story. When did you get that first sip of wine? At my Mother's family table. Manischewitz. I liked it. I'm not a wine drinker at all. Was there a pre-meal prayer? Nope. Was there a rotating menu (e.g., meatloaf every Thursday)? Nope. How much of your family culture is being replicated in your present-day family life? None. Now if you asked about Ed's family culture, the answer would be different. His Mother's family is French-Canadian and he grew up in the middle of great cooking. His Mother made Millefeuille and cream puffs (as he has told me many, many times) and mayonnaise (ditto), etc, etc. I "discovered" cooking the year before I joined eGullet and I still don't really cook "North American". It was the word "ganache" that started it. And I've never willingly cooked anything Ed's Mother ever cooked. But boy...do I do international (not necessarily well, but lots and Ed had never had anything out of the ordinary and so couldn't tell me that I wasn't making it the way his Mother did.) (It's OK really. This coming March, 60 years of wedded bliss.) Yes, Ed did the turkey. Even though other threads cover memories of specific foods or dishes, please include those memories here if they illustrate your family's food culture." I remember thanking my Mother once for introducing me to Brussels Sprouts. She drew herself up and said in that tone: "You never ate Brussels Sprouts in MY house".

I had decided we would have the just made Mafé for lunch today...and then thought. It's made with turkey. I can't eat leftover turkey today. So we are having Chinese instead. Ed does the mises, and the I step in the cook the dishes. Now that's the way to cook. No photos. It's still morning here.

Welcome to the forum, GRiker. I'm sure you are going to have a good time on eGullet.

Welcome to the forum happyaccidentbake. And yes, we do love pictures.

No attempt here to give any advice, but aren't there some recipes which specify that they cannot be doubled, etc. Could this be one which leaves that part out?

This topic is ten years old now and I am currently looking for the ideal gingerbread recipe. What I can't understand is that only one post above mentions serving gingerbread with apple sauce. And none of my cookbooks, even the Canadian one, mentions apple sauce either. One of the few desserts my Mother made was gingerbread and we always had it with applesauce (which she would also make...there being relatively few ready-to-eat items on the market 75 years ago). I thought this was the way you were supposed to eat it. But then I thought Cheddar cheese was the only thing to accompany Apple pie and it seems not to be an American tradition. Just sounding off....

Did not grow up with it. Have never tasted it. End of report.

It's always useful to know exactly how to make Microwave Carbon...you can never tell when it will be called for....

I have my favorite Calvin and Hobbes cartoon, preserved in plastic, and hanging above my head as we speak on my mammoth bulletin board.

Strange...now in Ontario Canada apparently Poblanos are sold as 'hot' peppers. I argued with the store manager (they are sold in my nearby city by exactly one store) that they are not hot peppers. He said...that's how they are called by the distributor. Needless to say, I never wear gloves working with them. Oh, except for the one time when I paid one excruciating price for not wearing gloves which lasted about 24 hours. And nothing helped. I was stunned...and miserable. At least I didn't touch my nose. And no, I don't wear gloves even now.

Spoke to a friend on the phone this morning and they had been eating Salinas lettuce all last week and are fine. (I wouldn't have done it.) And later in our local library, the librarian told me she has a friend who had eaten some of the same brand without knowing of the problem and she has been ill for days. But then I have friends who still feed their dogs treats made in China....

Monday I attended a Pot Luck lunch and there was a cranberry crusted cheese log...I had a bit...I guess we didn't have plastic in ours...

Thanks NB. Checked it out and they only have straight black and gangster pants available. Before I started looking for the chile pants, I had no idea that anyone ever wore pants called 'gangster' pants. Oh, I am getting very old...

I mark the popped lids with a black marker checkmark and the rest...either they didn't pop or I'm not sure...with black marker X.

Thanks palo. I do know about Amazon.ca and the pants I want are right there on the page...however if you read the reviews you will find that they are so varied and so negative that I cannot bring myself to order them: wrong sizes, wrong materials, inability to return them....etc...etc. Nope. Not gonna happen. I'll live without.

That's very kind of you to offer, JeanneCake, but if I do order some, I have friends in Delaware whom I can ask to send them. I do appreciate your generous offer.

Something purely for fun. We always need that. Good to see your name up there again, DDF. 1. Dark Chocolate 2. Raspberry 3. Smoked salmon 4. French fries with lots of crispy bits 5. Lemon and lime anything 6. Real shortbread cookies (have to have enough butter in them) 7. Pecans It's too early for me. I'll get back.