Sounds like some of my family who don't like trying new foods. (G)
I don't know why people get that way! Probably it
bespeaks a certain level of comfort in life, where
the preferred foods are always available, so there's
no need for adventuresomeness or adaptation.
Sounds as logical a reason as any.
Can't think of anything else except for
upbringing by people less sensible than
Aunt Ah.
When we were in Germany, we were introduced to spaghetti eis--it
quickly > became a favorite treat for our girls. Rachel texted us a couple of
I was disappointed that it was what it is, a
visual thing, rather than Spaghetti mit Eis.
We rather enjoyed it, both the creation itself and the ingenuity of the
one who came up with the idea.
I was thinking of making regular pasta with
vanilla and sugar in the dough, topped with
(say) cherry sauce and white chocolate shavings.
pictures the other day of her girls chowing down on it; they'd found
a > place relatively near by (30 minutes) that does it. She said that Robert > didn't like it; I wonder, if he had been introduced to it at
a younger > age, he might have liked it. Our girls were 6 and 8 when
we went over to > Germany in the fall; the following summer when they were closer to 7 and > 9 (the ages of Rachel's girls) was when they
had it for the first time.
Then in his case is it a visual thing?
Probably more likely the "jaded teen ager" attitude.
In my observation, jaded teenagerism gives way
to the love for ice cream pretty much every time.
to the market next time there's a Maryland picnic.
Sounds like a fun outing.
Could be - depends on the attitude you go in
with - and it helps to have a bunch of pocket
money to spare, because looking at some of
the more tempting food but not buying can be
a letdown. And in any case you have to deal
with the parking, walking, and of course the
sometimes extra interesting smells, which we've
talked about previously.
So, a definate maybe at this point.
There would be a lot of ifs involved.
I've not got a to do list, but there could be
a substantial can do list.
I'm sure you will be sous cheffing quite a bit.
Not hugely important to me what I do, just
so there is company in the kitchen.
There's a commonality in such recipes - one certainly
hopes there is, because otherwise what's in a name?
A rose by any other name.....................?
Not quite the same - if you called a rose a
beef stew, it would still smell like a
rose, but if you were expecting beef stew,
you might be sorely disappointed.
All depends on your expectations and point of view.
It might, but not all that much.
My way would be more bacon, less vinegar, probably
no flour.
I'll probably do one the same way I've usually done so, maybe add a
bit > more bacon. I've always thought the recipe I had was a bit
skimpy on the > bacon but.........
Yeah for bacon!
Agreed!
---------- Recipe via Meal-Master (tm) v7.05
Title: Honey Bacon Bread
Categories: Breadmaker, Breads
Servings: 16
-GPHK52A 3 tb Soft butter
2 ts Yeast 1 1/4 ts Salt
5 ts Gluten 1/2 c Soft bacon bits*
3 1/2 c Wheat flour 1 1/4 c Very warm water +
more if ne
1/2 c Honey
* (don't use the crunchy kind) it looks too dry add a little more) This
is
the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't
deserve any credit for this wonderful bread. Celeste used the DAK Auto
Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It
is
heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them
in
warm water for about 30 minutes. Only had to add 2 Tbsp of water to the
1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN
(FPHK52A) Reformatted by Elaine Radis
-----
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