Thread: Friday Fond Memories
#1 Friday Fond Memories
11-21-2008, 09:21 AM
- Join Date
- May 2008
- Northern Virginia
It's chilly in Washington this morning, and there may be snow flurries.
TOTD: Even if your mom was a horrible cook, what dish of hers do you remember fondly?
My mother wasn't a bad cook, she was a by-the-book cook, and tasted the meal for the first time with everyone else when we sat down at the table. It may be part of the reason she was always a perfect size 8.
Her meatloaf was a favorite, and I still make it. It's a combination of ground beef, lamb, and veal, with chopped onions all the way through it, seasoned with nutmeg, and has a ketchup/mustard/brown sugar glaze instead of a tomato sauce."Today, [the American voter] chooses his rulers as he buys bootleg whiskey, never knowing precisely what he is getting, only certain that it is not what it pretends to be." - H.L. Mencken
11-21-2008, 09:28 AM
- Join Date
- Nov 2008
- Southern Louisiana
My mother wasn't a horrible cook, just uninspired. But she did make this okra dish with ground beef and tomatoes that she served over rice (not gumbo, there was no roux). I have tried so many times to make it just like her but something is always missing. Oh, and she could make perfect rice, never a sticky or mushy grain in the pot.Most of our happiness depends on our disposition not on circumstances.- Martha Washington
11-21-2008, 10:19 AM
- Join Date
- May 2008
My favorite dishes my mom prepared are her split pea soup, her sweet potato casserole, and her Cincinnati chili.
11-21-2008, 10:28 AM
Thank goodness it is Friday! We have a Thanksgiving potluck at work today :)
TOTD: A broccoli, cheese and chicken dish. Very creamy, flavored with Curry, horribly unhealthy, and delicious :p
11-21-2008, 10:30 AM
: “Grow your own dope. Plant a liberal.”
” I wondered why the rock was getting larger. Then it hit me.
11-21-2008, 11:33 AM
It was foggy and creepy earlier but that's burning off and we might get to 50 F today. We should have seasonal temps until T-Day when another front drops in.
TOTD: My mother was an indifferent cook at best and sensibly left that sort of thing to other family members. She could make a mean potato salad, however. I still use the same recipe today. :)
11-21-2008, 01:41 PM
72 outside, a little chilly...but it's only 9:30, so there is time for it to warm up.
I am watching Regis and Kelly interview Kiefer Sutherland on TV.
TOTD: My mom has always cooked well. She came from the "farm" and had generations of knowledge passed on to her.Later in life she took those same recipes and made them more "heart healthy" after my father had a by-pass.
Just yesterday she ended up in Urgent Care with 1st and 2nd degree burns. Some hot broth/juice spilled....down her blouse...she has an overhead microwave and was thawing a ham shank for a ham & bean dish. (Using some special Native American beans from CO)
After all that she still had friends over for dinner!
11-21-2008, 02:07 PM
My Mother was a excellent cook. There are many things she made that just the thought of them bring up fond memories. She cooked for a family of ten so most of her cooking was basically mass producing. It's hard to come up with a favorite whether is was her Home made bread or her Homemade soups or what have you. If I was pressed to make a declaration of the best it would most likely be her Liver n onions. Something about her Liver onions that were just so much better than any others I have ever eaten. her venison stews had a little something no others have had also.The 21st century. The age of Smart phones and Stupid people.
It is said that branches draw their life from the vine. Each is separate yet all are one as they share one life giving stem . The Bible tells us we are called to a similar union in life, our lives with the life of God. We are incorporated into him; made sharers in his life. Apart from this union we can do nothing.
11-21-2008, 02:35 PM
My mother was, in theory, an excellent cook, but that was before my own time.
By my own time, she had become lackadaisical about it, perhaps due to age and exhaustion.
She always made poppyseed rolls for holidays (all holidays, not particular holidays)--the real thing, not these "Czech" "kolaches" and somesuch--making the dough from scratch, and rolling the dough out flat until it covered much of the table, then smearing on the butter and poppyseed, and finally rolling it up into a roll.
One sliced the roll, as if bread.
I wasn't aware until much later, perhaps my adolescence, that it inevitably turned up dry, and even burned.
It was great nonetheless.
Our Pennsylvania and New York and New Jersey relatives used to criticize it, offering their own poppyseed rolls as examples; soft and fresh and unburned. And then when I was wandering around the socialist paradises of the workers and peasants, I encountered poppyseed rolls as they had meant to be (something more similar with what the relatives, and not the maternal ancestress, had made).
But I never got used to any of that crap; I always preferred, and still prefer, dried, slightly burned, poppyseed rolls.
11-21-2008, 02:38 PM
Poppy seeds will make you flunk a drug test, frank.
rm -rf obama*
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