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LOL - My Dad was a full blooded German. His mom and dad arrived at Ellis Island from Odessa, Russia way back when. Then his dad met his mom and they were married. Being a German, he attempted to teach my mom how to prepare German food. To say it is heavy is an understatement. We were taught eating watermelon with no bread is frowned upon. When we had watermelon, dumphfnoodles (sp) were always served :) Frankly, they were more liked than the watermelon. As children, we loved to visit our German Grandmother. She always served homemade cookies at breakfast. And her stolen was delicious. Still enjoy an occasional sauerkraut and pork, schnitzel (pork or veal) Their sausage products and pigs feet leave me a bit ‘cold’ Have you ever tried Goldwasser liqueur? The cinnamon flavored with the golden flecks? Years ago, while in Mexico purchased a bottle and it lasted for years. On special occasions dug around and had a sip or two. And desserts.....BLACK FOREST CAKE yum, yum. Can’t remember eating marzipan too often or her ever making it. You are so right - the artists who make this are Rembrandts in their own right. Beautiful, real life masterpieces.

Barbara Grizzuti Harrison............. I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock

Making marzipan fruits and vegetables is time-consuming---but it is a lot of fun. Made easier by using ready-made Bob's Red Mill blanched almond flour/meal.

HOMEMADE MARZIPAN

METHOD Proc/pulse/combine almond flour and powdered sugar. Add/pulse/combine almond extract and rose water. Add the egg white and process to thick dough. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated. Turn out onto work surface and knead it a few times. Form a log, saran wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using.

INGREDIENTS 1 1/2 cups Bob's Red Mill blanched almond flour/meal (or blanch, grind and dry your own almonds), 1 1/2 cups powdered sugar, 2 teaspoons quality pure almond extract, teaspoon quality food grade rose water, egg white (vegan: use egg substitute or 2 tablespoons corn syrup)