[MomwithHope]

This is very similar to what I make the trick is to make them small. And just spoon them or they will be packed and tough in the middle.

https://www.heb.com/recipe/recipe-detail/handmade-southern-style-sour-cream-dumplings

[FamiliarFace]

Thank you! Those look sort of like Grandma’s, not the thick doughy noodle kind that I see lately.

I found this photo on the internet, but it’s about right for what Grandma (and then Mom) made. Picture it drenched with pork gravy made from the roast drippings. I can almost taste it! 😍

[Pete from Shawnee Mission]

Mom with hope! Thank you! Saved as pdf to the recipe file!

Atlas Obscura on adventures in eating! Not gardening, but food, so something that comes from the garden!

Why Menu Translations Go Terribly Wrong

Snip...."Examples:

Translation one: Floating Island. Good luck understanding what that even is intended to mean.

Translation two: Custard, Poached Meringue, Caramel Sauce. Descriptive, but not very emotional.

Translation three: A cherished childhood memory. A light and creamy vanilla-based custard is topped with a very light meringue. That meringue is actually made with one-third of the regular amount of sugar used in meringues, and is only lightly poached. And while it is floating atop the light custard (actually called Crème Anglaise), it is itself topped with a hardened caramel—cooked not too long, so it is rich in flavor but not bitter. And it is left to harden so that when you push your spoon into the floating island, you first break a bit of that caramel, push through the fluffy meringue, and finish with your spoon full of the crème anglaise. Three flavors and textures, which would make you believe a ménage à trois is a great idea in the kitchen. ...snip