https://moosemcgillycuddys.com/

I've been there! Twice, I think - once with
Carol Bryant and once without. Frightening.

They won't let you in if you're over 40!

I looked young and innocent for the longest time.
Carol, young, not all that innocent.

What is it with McGillicuddy and variants
in the popular consciousness? It used to
be a laughed-at name.

It is in reality a rare but legit Irish surname. It became a
humourous thing when Lucille Ball used it as her maiden name
in "I Love Lucy" and Ricky would sometimes call her a "Silly
McGillicutty".

Ah. I don't think I saw an episode of that
all the way through.

I have made coffee with half a cracked nutmeg (etc.)

Mulled coffee, that sounds pretty good, but too
much nutmeg.

The hot water goes through the drip filter fairly quickly and picks
up just a little nutmeg flavour. The seed can in fact be used more
than once. And the pot holds ten 6 oz cups or five 10 oz mugs worth
of coffee. It would of course be way too much if it was ground up
first. Same with the cinnamon, cloves and allspice: they were all
whole, not ground.

Would it have been as effective to use
a tenth the amount of preground?

a happy gascar.

???

As opposed to a-mad a-gascar.

A recent research project of mine has been Bulgarian cuisine. I'm
fascinated by its convergence of Slavic, Mediterranean and Turkic
elements. And wonder why it's not more covered internationally.
Admittedly it was probably pretty awful during the dark communist
days but I'm thinking before and after.

When you have a bunch of anhedonics running
your neighborhood, you can't expect any better.
But I'm sure the Bulgarians aren't naturally any
more Philistine than the Rumanians, Hungarians,
or Czechs.

Title: Lukanka

Except for the savory, looks like chili con carne
sausage, not a bad idea in itself.

... The turky was overcooked; we have a choice of dark meat or very

dark meat

I've seen those.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Bulgarian Meatball Soup
Categories: Soups, Ground beef, Bulgarian
Servings: 8

1 lb Ground beef
6 tb Rice
1 ts Paprika
1 ts Dried savory
Salt, pepper
Flour
6 c Water
2 Beef bouillon cubes
1/2 Bunch green onions; sliced
1 Green bell pepper; chopped
2 Carrots;peeled,sliced thin
3 Tomatoes; peeled & chopped
1 Sm. yellow chiles, split *
1/2 Bunch parsley; minced
1 Egg
1 Lemon (Juice only)

*Note: Remove most of the seeds from the chiles.

Combine beef, rice, paprika and savory. Season to taste with salt and
pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in
flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon
pepper,
green onions, green pepper, carrots and tomatoes in large kettle. Cover,
bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover
and
bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and
simmer, covered, 40 minutes or until rice is cooked. Add parsley during
last 5 minutes of cooking time. Taste and add more salt and pepper, if
needed. Just before serving, beat egg with lemon juice. Stir 1 to 2
tablespoons hot soup into egg mixture, then stir egg mixture into soup.
Heat and stir until soup is thickened slightly, but do not allow to boil.

Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles
(C)
1992 The Los Angeles Times

MMMMM
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