Posted on 07/01/2021 7:58:48 PM PDT by Jamestown1630
Yes...I think I am going to try Viking2002’s popcorn suggestion!
I sometimes fantasize about eating multiple fish sandwiches🙀 And yes, must be fresh, soft bun, and lots of tartar sauce. Oh my.....
I want a slice of that cake now please.
Wow! That isn’t the first time I’ve heard of someone getting a serious infection from one. Sounds incredibly painful too. She sounds like a trooper.
She burned her distal forearm and wrist when she bumped up against a red hot oven element, and...she treated it herself with all of her home remedies (she was one of those people who had an aloe plant at all times)
It was nasty looking as all get out and seemed like it took months to heal-you can almost see the scar an inch or two below her left wrist at the base of the thumb in that picture...
She was a great lady...I sure do miss her!
That’s a beautiful cake, too.
She was beautiful! She looked like a woman who couldn’t be kept down. I am spending time with my 85 year old mom right now in Asheville.
Party at boat bums! Cake & champagne for all!
Find out all you can about her. This portrait I took of her was while I was interviewing her. I set up a video camera, she got dolled up, and told me everything about her life, about my dad...about us.
Convince her to let you do that, if you are inclined. I treasure it. I wish I had done the same thing with my dad.
https://gambinos.com/shop/doberge-cakes/classic-doberge-cake
I’ll probably never get to New Orleans; but I’d very much like me a seafood po’boy...
We live in MS & there are two places to buy Gambino’s bread. My husband loves it. Restaurants in town use it too. Elevates every sandwich. I love it warmed with cheese or butter.
What a wonderful tribute to your beautiful mom. It’s a great idea too. Your posts for this thread have been so full of heartfelt memories, we all are the richer for it.
Amazing Crab Cakes or are they crabby patties?
Chef Darren McGrady gives a brief history, extolls the virtues of Cheasapeake blue crabs, warns against the use of the unsuitable Asian crab meat, and the three types available at supermarkets.
Done with humor...enjoy.
That was fun to watch...thanks for posting it!
Thanks for saying so, FRiend...
Anyone ever try hazelnut flour before? These might be worth trying:
Chocolate Chip Hazelnut Cookie
Ingredients
3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)
Instructions
In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don’t over-mix!)
Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2” rounds of dough onto baking sheet, about 2-inches apart.
Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They’ll still be slightly soft in the center, but that’s fine- they’ll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.
https://steamykitchen.com/39303-chocolate-chip-hazelnut-cookie-recipe-dorie-greenspan.html
When we were in Italy, my dad used to catch crabs and octopus (and probably several other things I don’t remember). I remember him on the edge of the rocks, repeatedly whacking them against them to “tenderize” them.
One of my favorite things to do was take part of an octopus and tie it to a long stick. I’d use it to lure the crabs out with it. Some of them looked very hairy (molto peloso).
I have some pretty strange memories.
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