bonita

Great support for your entry into the Favorite Auntie category. They’re quite neat for girls that young! What treasures.

Thanks for the soup. And, thanks for the thought process of working out a recipe that is a taste duplication…It’s a good skill to have.

kooool trying for dinner tonite

Murphala: made several ‘pates’ that were closer to glorified meat loaf. What pushed them to the pate column was the wonderful square shape that you can’t get from regular loaf pans. Same is true for terrines. […]

I once had a regular Pullman pan and a collapsible one as well. Beside bread, it made a great longish pate loaf, nice and upscale-market square. (baked pate without using cover)

Robin, thanks, I’m certainly going to try this. I’m a ginger freak. I’ll make some of the ginger in nice thin strips… then for step 15, I’ll dip the strips halfway into some melted chocolate.

Thanks for the recipe, I, too know these a Dutch babies. Dunno why.

This is one of the great cookbooks. My own very well used copy is from the early 70′s. Did you know she was a breast cancer survivor?

Thanks so much for the recipe. These were a childhood favorite and I used to hope that I would be sent to the bakery for bread on Thursday, for that was the day the bakery made apple slices. MMMMMMMM

I’m available for taste testing!

I once had lots of pops and bangs and other assorted noises come from my oven. But it was a gas oven. . . I had no idea you were supposed to cut an X in the base of chestnuts before roasting them. That is, I had […]

Butterbean, thanks for the memory. As a child, I never pronounced oatmeal ‘gross,’ I just wouldn’t eat it from time to time. Mother would take it away…and serve it again, cold, for dinner…and again for […]

Great work, Taylor! Upcoming career in Field-to-Farm?

Yowza! That’s all I can muster, Yowza and kudos! 20 meals, 6 hours…gasp

CJ: Love that baked rice, I’ve been making rice that way for decades—it was the first thing I ever cooked by myself.
thanks for the down low on the lunches–shredding with the KA, Who Knew?
I’ve started to do […]

Lana—I know, the recipe is easy, waiting is the difficult part.
Oliver’s recipe is at http://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe/index.html
I’d still be cautious, this is the […]

Suzanne: Not sure same process would work with oranges. I’d be concerned that orange peel is much thicker than lemon/lime peel and that oranges are not as acidic as either lemons or limes. Nearly all preserved […]