Text 4711, 163 rader
Skriven 2008-03-31 16:30:46 av Janis Kracht (1:261/38)
   Kommentar till text 4412 av Ruth Haffly (1:396/45.28)
Ärende: squid
=============
Hi Ruth!

>>> always fish of some type on Christmas Eve, usually squid sauce,
>>> sometime bouilliabase served on Linguine.. that was incrediblly good
>>> :) I usually went with squid sauce since my daughter didn't seem to be
>>> bothered by her seafood allergies with that.. but with the

>> > That's the Italian/Sicilian Catholic coming out.

>> Most definitely (grin).  Dad wouldn't have it any other way on
>> holidays like Christmas :)

> My heritage is German Lutheran/Methodist, with the goose being the
> traditional Christmas dinner.  Red cabbage and noodles (or dumplings)
> are the traditional sides but my mom did mashed potatoes and a less
> fussy vegetable (heat & eat type).

For Christmas, well, see Italians have the Goose, or bird (turkey, or Duck) ..
it's just we also have all the OTHER STUFF Lol :) :)  Seriously, though, my
mother's holiday table was always amazing.  First she'd bring out the Italian
appetizers (fried calamari, trays of roasted red peppers, anchovies, olives,
etc.), then Macaroni (ravioli or lasagne), then the Roast (beef or Turkey or
Goose or Ham or Duck).. depended on the Holiday and time of year, etc :) For
Christmas Eve though, it was pretty standard though, either Calamari and
linguine with a huge salad and antipasto first.. or Bouilliabase with Linguine
with a huge salad and antipasto first :)

Desserts would always be dependant on what she could convince me to cook up
(g).. some years I did extragent things like layered genoa cake and italian
Patissiere cream with blueberries.. (have to dig up that recipe, it's here
somewhere (g)), or I'd make cannoli:

===Cannoli:===
Filling:
2 pounds ricotta cheese
1 1/2 cups confectioners sugar
4 teaspoons vanilla
1/4 cup chocolate chips
1/4 cup chopped citron candies (optional)

Shells:
1 1/3 cups flour
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/2 teaspoon sugar
5 tablespoons white wine

Place the flour in a mound on a pastry board and make a well in the center. Put
the salt, shortening, sugar and wine in the well.  With a fork, stir in the
center and keep stirring until most of the flour is absorbed.  Knead with hands
until smooth.  Divide the dough into two balls.  Roll one ball at a time, to a
thickness of a noodle.  Cut into 3 1/2 " squares (about 20-22 squares).  Use 5"
long cannoli tubes.  Place the tube diagonally on the dough square and wrap
around the tube, overlapping the 2 points.  Moisten the point with water and
press the points togehter to close the cannoli shell.  Deep fat fry one or two
shells at a time in 2" of vegetable oil heated to 400 , turning carefully with
tongs.  Fry for 30-45 seconds or until dark golden brown.  Drain the fried
shells, and cool on absorbent paper towels.  To remove the shells from the
tubes, hold the end of the tube with a pot holder and push the cannoli from the
tube with a fork. Cool the tubes before wrapping again with the remaining
dough.  After all are cooled, store the empty shells in a tightly sealed tin
container until you are ready to fill them. Combine all the ingredients for the
filling and mix well for about 5 minutes.  Store covered and refrigerated until
ready to fill the shells. To fill the shells, spoon the filling into each shell
with a small spoon or metal spatula.  Sprinkle the ends of the filled cannoli
with chopped nuts, candies, or a dusting of confectioners sugar.

=====end Cannoli recipe=====

>>> weekend and forgot to bring it with me :(  (g).  Seriously though,
>>> I'll mention it to her, since I'm sure they'll be coming down here
>>> soon.

>> > IF you remember to mention it.

>> Who, me? Lol :)

> So, did she get it or do you still have the squid?

Well, I did remember finally -  I packed it up in a bag of ice, and brought it
over to them last weekend - but now I feel bad for them because I hear they've
just got hit with a stomach virus :( :(  what they really need is flat ginger
ale :(

>> an in > law.  I finally (!) remembered to ask my MIL for her pasta
>> fagole recipe > the other day.  She made it when we were visiting in
>> November; neither > Steve nor I could remember all she put in it.  Of
>> course I'll tinker
>> > with it; I know that already. (G)

>> hehe.. that's another one that everyone here loves.. and one that my
>> daughter's kids love as well..

> I never had it until I met Steve-no surprise there.

I used to make it for Ron for a hearty lunch with home-made bread, went to work
in a thermos real well back then (grin)..

>>> Aw.. that's such a shame..  When you come, we'll make sure the house
>>> is well vaccummed, and walls washed, etc. before you get here.. And
>>> the dogs don't go in all of the rooms of the house ... I keep them out

>> > But you know they will get some attention from me.  I've got to get
>> my > fuzz therapy where and whenever I can.

>> Ah, that's neat.. they'll slobber all over ya if you let them :)

> I can be firm if needs be.  Steve will probably be firmer and if he
> thinks I've had enough "therapy", he'll tell me to back off, lest I
> suffer later. Right now, everything pollenating is giving us both
> trouble.

I hear ya :)  Spring is wicked time for those of us with allergies.. I always
feel like I love spring and I love the warmer weather.. can't we do something
about the darn pollen?? ... but I guess Fall is really the worst for that
here.. when things start dying and the pollen is falling off all over.. Reminds
me of some of the Honey you see in the store these days...I had to tell Ron to
only get me Orange Blossom or Clover honey, because everytime he'd buy honey
that said it was made with "wild flowers", I'd get these headaches.. and the
only thing I could figure was it was the honey.. probably made with "Goldenrod"
or that purple stuff you see all over NYS, boy can't remember the name :) :)
but I know for a fact I'm sure allergic to goldenrod and that purple stuff (g).

>>> of some rooms with 'gates' :)  Cats get a little tricky though, though
>>> there's just one downstairs and she's outside most of the time in the
>> > Funny thing about cats is that they gravitate toward my lap if I'm
>> > sitting.  Usually it's not a bother but we laugh over the magnetic
>> > attraction they seem to have to me. It's interesting how some cats
>> who, > according to their owner, are not lap cats, except if I'm
>> visiting. If > the house is clean, I don't mind it and will kick a cat
>> off my lap if I > feel the need to.

>> That's good :)  That's what I have to do sometimes (g).. Seriously,
>> one of our cats, drives my skin nuts.. I can't touch her.  Thankfully
>> she doesn't come downstairs much.. (g)

> Interesting; what kind of a cat is it?  Could it be her diet?

She's a very overweight white and black alley cat that my daughter got from the
pound when she was living in Indiana... boy, that was a while ago (g).  I don't
think it's her diet.  The cat just has got some type of dander that makes my
skin feel horrible.. it's funny, because my black lab Toby's fur does the same
thing to my daughter, but not to me :)


>> >  Over Christmas time, while out in Las Vegas, I had
>> > both of Rachel & David's cats on my lap at various times.

>> That's neat :)

> Had a sleeping Stu and Lou for a time--it was nice but I did have
> consequences later.

The trick is to know when to bump them off I guess? :)  Well, no one here will
be insulted if you don't allow anyone on your lap should you choose to go that
way too :)  There are plenty of times when I just don't want to be bothered by
various hairy critters (g).

Take care,
Janis

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