Quoting Janis Kracht to Nancy Backus <=-
For Christmas dinner, we had [...] a roast beef
I notice a lot of Americans go for roast beef at Christmas instead
of a turkey. I guess that's because your Thanksgiving is so close
to Christmas that you're not ready for another one. Because ours
falls in October we're ready for our second bird by Christmas.
We just don't want another turkey while we're
still on the last round of tetrazzini and
vegetable soup.
(We like turkey a lot and generally have at least four a year, with
the third one in mid-Feb. and another at Easter. We just bought two
frozen birds at really low prices on Boxing Day.
Not having had one in a while, I was tempted
yesterday by frozen 12-15s at 69c/lb but settled
for chicken breasts for 99c - the rendered skin
was worth the $3 I paid for a package, with the
rib cages for soup (augmenting beef rib bones
leftover from Christmas) a bonus. Haven't figured
out what I'll do with the white meat, though.
There's 2 lb of that millstone - probably cutlet
for four and stir-fry for two.
For dessert we had cannolis
That sounds way better than fruit cake!
Until recently I'd have said the opposite,
but now with Costco/BJ's pills at less than
20c each and my not needing more than a couple,
the tide has turned.
... In Italy, you're not eating Italian food, just food.
It was either someone here or my friend Helen who
was in Bologna and asked "what do you people call
Bolognese sauce," and the answer was "sauce."
Quoting Michael Loo to Ruth Haffly <=-
ML> I've long since ODed on basil and most often
ML> omit it from recipes or sometimes substitute
ML> with thyme or marjoram.
Whereas I like basil, a lot, and often blend those three herbs
together.
Back when pesto first became popular among
the last generation of hipsters, I enjoyed it
even with the Parmesan, though when making it
I used nuts and basil and olive oil and pepper
and omitted the cheese. Now I omit the basil
and use parsley if any green.
I've preferred the Asian basils, with their fennel/
anise notes, to the European varieties, even in
tomato dishes.
And I am totally the opposite, not liking licorice or anise very
much except very occasionally, in scanty amounts and in just a small
handful of dishes.
I used to hate that whole family of flavors
except star anise; now I'm not avid for them
but use them now and again - except star anise,
which I tend to cut down or out altogether. My
red-cook liquid, which tastes delicious to me,
has much less of it than most.
A good cherry pie can be celestial. Those ordinary
ones with the bright red fruit and the cornstarchy
glue, not so much.
They are like pizza and sex: even the bad is pretty good.
I've had bad both, once in a while crushingly so.
Discovered last month but just recently formatted:
Title: Grapefruit & Cranberry Gin Sparkler - Christmas Cocktail Categories: Alcohol, Beverage, Holiday
That may be a place in which pink grapefruit
might be actually useful, but I think I'd still
prefer white grapefruit with some Campari.
... Graecum est; non legitur.
That theory is faulty, like tips and plucking yew.
No scribe would pollute a volume by writing that.
The chances are that a good one would in fact be
able to transcribe Greek just as well as Latin;
if it were an issue of having to translate,
somebody in the monastery would be able to help;
and the most sensible and likely ways to cope
with an indecipherable passage would be to leave
it out or make something up. Most importantly,
taking the time and materials to essentially
vandalize a text would be inefficient and, shall
we say, deadly sinful.
Jungle Oats caramel apple squares
categories: desserts, hipster, South African
yield: 1 batch
h - For the crust
3/4 c butter, softened
3/4 c brown sugar
1 ts ground cinnamon
1/2 ts salt
1/2 ts baking soda
1 c flour
1 c Jungle Oats
h - For the filling:
4 red apples, quartered, core scooped out
1/4 c butter
1/4 c brown sugar
1/4 c cream
Be there or be square with these caramel
apple squares!
For the crust
Beat the butter and sugar until creamy. Add
the cinnamon, salt, soda, flour, and jungle
Oats. It needs to be crumbly. Keep aside
1 c of the mixture; press the rest into a
lined squares tin. Bake for 15 min.
For the filling
Slice the apples very thin. Melt the butter
in a pan, add the sugar and bring to boil.
As soon as you see bubbles add the cream.
Arrange the apple on the crust then pour the
sauce over. Sprinkle with the remaining
crust mixture. Bake for 30 min.
Allow to cool before cutting into squares.
M's note: Jungle Oats is just a brand of
rolled oats from South Africa.
Stephanie Louw, expressoshow.com
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