Text 17196, 66 rader
Skriven 2008-12-01 13:28:52 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16887 av Carol Shenkenberger (23292.cooks)
Ärende: pie time
================
Hi Carol,

 >  CS> she was just too young to really remember well now.

 > She was about the age Deborah was (6) when we went over to Germany.
 > But, Deborah had her sister to help re-enforce some of the memories. The
 > fact that she is now talking about the time there is good.  You remember

 CS> Given time, all will work out.  Some of what i recall is more adult
 CS> related and I suspect she never really knew it.  Like the breadmaker
 CS> lady stall? She'd not recall that.

Sounds like she's remembering the time you lived in military housing
more than the cho.  It's to be expected, given the age she moved into
each one.  Did you keep going to the breadmaker lady's stall much in the
last few years?  IIRC, you went more when you lived in the cho, less
after you moved on post.


 > Adaptation is part of the fun of cooking.  I do it with quite a lot of
 > recipes anyway. (G)

 CS> Who am I to complain in that?  ;-)

It's what makes cooking fun.  I used a bit less salt and finer sugar
(almost white sugar texture) in the loaf of bread that's in the machine
now--looks like it's the best one I've had in quite a while.


 >  CS> Yes.  I remember some long ago wonderful fennel and poppyseed cakes
 >  CS> she made, drizzled with a thin sweet icing.
 CS>  >
 > That sounds interesting; I don't recall having anything like that.

 CS> She used whole wheat, rye, and rice flour for a thin dense 'cake'.  I
 CS> do not know the exact proportions.

Sounds good.  BTW, I just checked my Penn Dutch and German cook books.
The parsnip recipies I I found were for basically steaming it to be
served either as a mash (like potatoes) or like cooked, sliced carrots.
Seasonings varied but there were no cake like (patty) creations.  It
could have been a unique to the cook creation.  Sorry to be so long in
getting back on this.

 >  CS> We've been getting more commecial bread lately as my work hours have
 >  CS> shifted to leave less time for baking.  Not too much, but I see a loaf
 >  CS> of 'wonder' on the counter.
 CS>  >
 > Sometimes you just have to give in to the convenience factor.

 CS> It's icky but Charlotte likes it well enough.

Is it the wonder white wheat?  That may have a bit of redeeming value
but regular wonder is "balloon bread".


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)