This year, since I had much less fridge space to work with, I decided against brining
the bird. As I mentioned in a previous post, I had the butcher remove the legs and
thighs since no one here really eats the dark meat, and I used those (along with some
additional wings and necks) to make stock for the gravy. Since I wasn't brining, I
decided to try salting (as described in either Cook's Illustrated for Fine Cooking, I
don't quite recall which). It's quite simple, just separate the skin from the breast
meat, and rub kosher salt all over the flesh, then do the same inside the cavity. I
did this Tuesday morning, then wrapped it tightly in Saran wrap. The end result: A
delicious, moist, flavorful turkey with a nice crisp skin. So, that is one of the
dishes that really worked for me.

The second dish, if you can call it that, was the gravy. I am a fan of simple pan
gravy and don't do alot of additions when I make it. I made stock with the
aforementioned turkey parts, along with celery and onion, thyme, rosemary, and sage.
When it had simmered for several hours, I strained it to find I had about 3 quarts of
stock. So, I set this back on the heat and reduced it by half. Wow! It was so richly
flavored! After adding turkey drippings from the bird in the oven, and a quick
slurry, it was perfect! It received raves all around.

I had made dinner rolls the day before at my mom's so when I turned off the oven
after removing the bird to rest, I set them inside to warm while I did the veggies.
Green beans, sautéed with a drizzle of rosemary olive oil, pine nuts, lemon zest, and
shallots. Finished with a bit of butter and Maldon sea salt (which is lovely stuff,
since it's very fine flakes that add a tiny crunch that is so good). I also had peas
with milk, butter, salt & pepper (Grandma's way), corn that my Aunt Margaret put up
for me, and mashed Yukon golds.

The pies this year were a mocha cream pie and banana coconut cream pie. For the get
together tonight, my husband also made his utterly fabulous key lime pie with Anzac
crust. I love that stuff!

I am really happy with how my dinner came out this year, and there were no
catastrophes! How was yours?

kimberly

On Sat, 25 Nov 2006 21:01:26 -0800, "Nexis" > wrote:

>Since I wasn't brining, I
>decided to try salting (as described in either Cook's Illustrated for Fine Cooking, I
>don't quite recall which). It's quite simple, just separate the skin from the breast
>meat, and rub kosher salt all over the flesh, then do the same inside the cavity. I
>did this Tuesday morning, then wrapped it tightly in Saran wrap. The end result: A
>delicious, moist, flavorful turkey with a nice crisp skin. So, that is one of the
>dishes that really worked for me.

I am glad to hear that worked well. I am salting my bird...it has
been salted since Thursday night. I am following the instructions per
the LA Times, which is essentially the same. Just turned it on it's
breast tonight..then will wake up in the middle of the night to unwrap
it to let it dry out. Will roast it tomorrow afternoon.

Christine

> The pies this year were a mocha cream pie and banana coconut cream pie. For the get
> together tonight, my husband also made his utterly fabulous key lime pie with Anzac
> crust. I love that stuff!
>
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly

Recipe please! Mocha cream pie!

My family's requirement for holidays is called Coffee Toffee Pie. It's
a recipe from a place called Blum's Coffee Shop, and it's been made
since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
the recipe, lol!

Dinner was fantastic, nothing was a problem, everything cooked
perfectly and served hot and pelntiful! A grest dinner all around. not
even a family fight!!

Glad yours was smooth and happy too!

"Jude" > wrote in message
oups.com...
>
>> The pies this year were a mocha cream pie and banana coconut cream pie.
>> For the get
>> together tonight, my husband also made his utterly fabulous key lime pie
>> with Anzac
>> crust. I love that stuff!
>>
>> I am really happy with how my dinner came out this year, and there were
>> no
>> catastrophes! How was yours?
>>
>> kimberly
>
> Recipe please! Mocha cream pie!
>
> My family's requirement for holidays is called Coffee Toffee Pie. It's
> a recipe from a place called Blum's Coffee Shop, and it's been made
> since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
> the recipe, lol!
>
> Dinner was fantastic, nothing was a problem, everything cooked
> perfectly and served hot and pelntiful! A grest dinner all around. not
> even a family fight!!
>
> Glad yours was smooth and happy too!
>

Well...Don't be too afraid..Sounds delicious..The name alone :-))

How about putting your conscience behind you and posting it <g>.

--
Bigbazza (Barry)..(The Boy from Oz)

Bigbazza wrote:
> "Jude" > wrote in message
> oups.com...
> >
> >> The pies this year were a mocha cream pie and banana coconut cream pie.
> >> For the get
> >> together tonight, my husband also made his utterly fabulous key lime pie
> >> with Anzac
> >> crust. I love that stuff!
> >>
> >> I am really happy with how my dinner came out this year, and there were
> >> no
> >> catastrophes! How was yours?
> >>
> >> kimberly
> >
> > Recipe please! Mocha cream pie!
> >
> > My family's requirement for holidays is called Coffee Toffee Pie. It's
> > a recipe from a place called Blum's Coffee Shop, and it's been made
> > since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
> > the recipe, lol!
> >
> > Dinner was fantastic, nothing was a problem, everything cooked
> > perfectly and served hot and pelntiful! A grest dinner all around. not
> > even a family fight!!
> >
> > Glad yours was smooth and happy too!
> >
>
> Well...Don't be too afraid..Sounds delicious..The name alone :-))
>
> How about putting your conscience behind you and posting it <g>.
>
> --
> Bigbazza (Barry)..(The Boy from Oz)

Well, to give you the idea:

The filling.

Soften 1 stick butter.
Beat with mixer 3 minutes until fluffy. Add 1 oz melted chocolate, 1/2
c powdered sugar, 1 t vanilla and beat until smooth.
Add 1 egg. beat 5 minutes.
Add second egg. beat 5 minutes.
Spoon into crust and chill overnight.

"Jude" > wrote in message
oups.com...
> Bigbazza wrote:
>> "Jude" > wrote in message
>> oups.com...
>> >
>> >> The pies this year were a mocha cream pie and banana coconut cream
>> >> pie.
>> >> For the get
>> >> together tonight, my husband also made his utterly fabulous key lime
>> >> pie
>> >> with Anzac
>> >> crust. I love that stuff!
>> >>
>> >> I am really happy with how my dinner came out this year, and there
>> >> were
>> >> no
>> >> catastrophes! How was yours?
>> >>
>> >> kimberly
>> >
>> > Recipe please! Mocha cream pie!
>> >
>> > My family's requirement for holidays is called Coffee Toffee Pie. It's
>> > a recipe from a place called Blum's Coffee Shop, and it's been made
>> > since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
>> > the recipe, lol!
>> >
>> > Dinner was fantastic, nothing was a problem, everything cooked
>> > perfectly and served hot and pelntiful! A grest dinner all around. not
>> > even a family fight!!
>> >
>> > Glad yours was smooth and happy too!
>> >
>>
>> Well...Don't be too afraid..Sounds delicious..The name alone :-))
>>
>> How about putting your conscience behind you and posting it <g>.
>>
>> --
>> Bigbazza (Barry)..(The Boy from Oz)
>
> Well, to give you the idea:
>
> The filling.
>
> Soften 1 stick butter.
> Beat with mixer 3 minutes until fluffy. Add 1 oz melted chocolate, 1/2
> c powdered sugar, 1 t vanilla and beat until smooth.
> Add 1 egg. beat 5 minutes.
> Add second egg. beat 5 minutes.
> Spoon into crust and chill overnight.
>

Goodness me...Jude..Now I know just why you were afraid to give out the
recipe...Definitely a 'Heart Attack' in a shell....Sounds like a delicious
death though <BG>...

Thanks for the recipe...I will think long and hard about making it :-))

--
Bigbazza (Barry)..(The Boy from Oz)

Michael "Dog3" Lonergan wrote:

> Michael <- whose son is dating a 47 year old widow with grown children...
> AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
> stroking over it.
>
ohmygawd. people pay to see 47 year old strippers? ewwwwwwwwwwww
I'd be stroking out too.

"Jude" > wrote in

>
> Well, to give you the idea:
>
> The filling.
>
> Soften 1 stick butter.
> Beat with mixer 3 minutes until fluffy. Add 1 oz melted
> chocolate, 1/2 c powdered sugar, 1 t vanilla and beat until
> smooth. Add 1 egg. beat 5 minutes.
> Add second egg. beat 5 minutes.
> Spoon into crust and chill overnight.

You don't bake it? The raw eggs would be a bit of a concern to me.

Thanks for sharing your recipe.

"Jude" > wrote in

> My family's requirement for holidays is called Coffee Toffee
> Pie. It's a recipe from a place called Blum's Coffee Shop, and
> it's been made since the 50s. It's a heart attack in a pie
> pan. I'm afraid to give out the recipe, lol!

Hi again

Got curious about the recipe so found these:
http://www.chowhound.com/topics/342939

And one without the raw eggs
http://www.epicurious.com/recipes/re...s/views/106285

Looks heavenly:
http://www.dianasdesserts.com/index....cipes.recipeLi
sting/filter/guests/recipeID/274/Recipe.cfm OR
your shorter link is: http://masl.to/?D2D92134E


Thank you Jude for the inspiration.

Kim,

Ours turned out pretty good too. We tried somethings that we had not
done in the past, and they turned out great.
I'm not a big fan of gravy, but we made one anyhow (giblet gravy):
http://www.gosyro.com/recipes/02088....Giblet%20Gravy
Being a "meat and potatoes" guy, I don't care much for stuffing
either. But my wife wanted it, so...we had it:
http://www.gosyro.com/recipes/00584.... d%20Stuffing
I did get to pick out the desserts, though:
http://www.gosyro.com/recipes/02000....Almond %20Pie

Through the years, I've found that it is the experience that matters,
not the food. With that in mind, lousy food can create a lousy
experience. All in all it was good, and we're looking forward to
Christmas dinner.


Nexis wrote:
> This year, since I had much less fridge space to work with, I decided against brining
> the bird. As I mentioned in a previous post, I had the butcher remove the legs and
> thighs since no one here really eats the dark meat, and I used those (along with some
> additional wings and necks) to make stock for the gravy. Since I wasn't brining, I
> decided to try salting (as described in either Cook's Illustrated for Fine Cooking, I
> don't quite recall which). It's quite simple, just separate the skin from the breast
> meat, and rub kosher salt all over the flesh, then do the same inside the cavity. I
> did this Tuesday morning, then wrapped it tightly in Saran wrap. The end result: A
> delicious, moist, flavorful turkey with a nice crisp skin. So, that is one of the
> dishes that really worked for me.
>
> The second dish, if you can call it that, was the gravy. I am a fan of simple pan
> gravy and don't do alot of additions when I make it. I made stock with the
> aforementioned turkey parts, along with celery and onion, thyme, rosemary, and sage.
> When it had simmered for several hours, I strained it to find I had about 3 quarts of
> stock. So, I set this back on the heat and reduced it by half. Wow! It was so richly
> flavored! After adding turkey drippings from the bird in the oven, and a quick
> slurry, it was perfect! It received raves all around.
>
> I had made dinner rolls the day before at my mom's so when I turned off the oven
> after removing the bird to rest, I set them inside to warm while I did the veggies.
> Green beans, sautéed with a drizzle of rosemary olive oil, pine nuts, lemon zest, and
> shallots. Finished with a bit of butter and Maldon sea salt (which is lovely stuff,
> since it's very fine flakes that add a tiny crunch that is so good). I also had peas
> with milk, butter, salt & pepper (Grandma's way), corn that my Aunt Margaret put up
> for me, and mashed Yukon golds.
>
> The pies this year were a mocha cream pie and banana coconut cream pie. For the get
> together tonight, my husband also made his utterly fabulous key lime pie with Anzac
> crust. I love that stuff!
>
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly

Nexis wrote:
>
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly
>
>

you dinner sounded great!

For the second year running i did not cook a huge thanksgiving dinner. last
year it was just David and I so I made a nice little dinner for us. this year
his parents were in town so we all converged on his sister's house for dinner.

His sister and her husband (mostly the husband) made a great, traditional
thanksgiving dinner with all the sides, including green bean casserole.

My contributions were the Cook's Illustrated spiced pumpkin cheesecake with
bourbon cream sauce and figgy pear parnouti. the cheesecake turned out
beautifully, it was one of the best I'd ever made and the leftover bourbon
cream sauce is EXCELLENT on Nilla wafers.

the recipe for the figgy pear parnouti:
http://www.velvet-c.com/2006/11/i_ate_he_didnt.htm

David's sister asked me to bring a fruit side dish that their mom could eat.
She has a number of food allergies and dietary restrictions so I did a bunch
of research and modifications and that's what I came up with.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

On Sun, 26 Nov 2006 17:06:56 +1100, "Bigbazza"
> wrote:
>
>"Jude" > wrote in message
>>
>> My family's requirement for holidays is called Coffee Toffee Pie. It's
>> a recipe from a place called Blum's Coffee Shop, and it's been made
>> since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
>> the recipe, lol!
>>
>> Dinner was fantastic, nothing was a problem, everything cooked
>> perfectly and served hot and pelntiful! A grest dinner all around. not
>> even a family fight!!
>>
>> Glad yours was smooth and happy too!
>>
>
>Well...Don't be too afraid..Sounds delicious..The name alone :-))
>
>How about putting your conscience behind you and posting it <g>.

Blum's? That's *old* San Francisco! People (old timers) still swoon
over their coffee crunch cake when you mention Blum's Coffee Shop.

Blum's Coffee Crunch Cake
There are several versions of the cake. This recipe comes from the San
Francisco Chronicle.

Prep time: 3 hours | Cook time: 65 minutes | Serves: 12
Note: The prep time includes the 45-minute cool time for the cake and
the 1-hour cool time for the coffee crunch.

* Ingredients:

1 1/4 cups cake flour, sifted
1 1/2 cups sugar, divided use
1/2 teaspoon salt
6 egg yolks
1/4 cup water
1 cup ( 7 to 8) large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest

Coffee crunch topping
Unflavored vegetable oil
1 tablespoon baking soda, sifted
1/4 cup strong brewed coffee
1 1/2 cups sugar
1/4 cup light corn syrup
Frosting
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla

* Instructions:

For the cake: Adjust rack in lower third of oven, preheat to 350
degrees. Sift the flour, 3/4 cup of the sugar and the salt onto a
sheet of wax paper, set aside.

In a small bowl using an electric hand mixer, beat the egg yolks with
1/4 cup of the sugar until the mixture is thick and pale in color. Add
the water and continue to beat until thickened, about 4 minutes. Whisk
the egg whites in the bowl of a heavy-duty mixer just until frothy.
Add the cream of tartar and continue to whisk until soft peaks form.
Add the remaining 1/2 cup sugar in a steady stream, whisking until
thicker, stiffer, glossy peaks form, about 2 to 3 minutes. Whisk in
the vanilla, lemon juice and lemon zest.

Pour the yolk mixture over the beaten egg whites. Fold the two
mixtures together with a rubber spatula. Using a metal spatula, scoop
up a third of the flour mixture and sprinkle it over the surface, fold
in with the rubber spatula. Repeat 2 more times just until the
ingredients are incorporated. Gently pour batter into an ungreased
10-inch round tube pan with removable bottom (like an angel food pan).
Level the surface with the rubber spatula.

Bake for 50 to 55 minutes or until the top springs back slightly when
lightly touched, and sounds spongy. Remove the cake from the oven and
invert the pan over a long-necked bottle to cool for about 45 minutes.
To remove the sponge from the pan, carefully slip a flexible metal
spatula down one side of the pan and slowly trace the perimeter to
release the cake. When the sides are free, push up on the removable
bottom to release the cake completely. Tilt the cake, with the bottom
still attached, and gently tap the bottom against the counter to
loosen the cake. Rotate the cake, tapping a few more times, until it
appears free. Cover the cake with a rack and invert, remove the bottom
of pan. Let cool to room temperature.

Coffee crunch topping: Generously oil a large baking sheet. Sift the
baking soda onto a small sheet of wax paper, set nearby. Combine the
coffee, sugar and corn syrup in a deep, heavy 4-quart saucepan. Place
over medium-low heat, stirring occasionally, until the sugar
dissolves. When the mixture is clear and it begins to boil, increase
the heat to medium-high and cook until the mixture reaches 290 degrees
on candy thermometer. Toward the end of cooking, around 270 to 280
degrees, stir occasionally to prevent the mixture from scorching and
becoming too foamy.

Remove from heat and stir in baking soda. The mixture will foam up
fiercely. While mixture is still foaming, pour it out onto the oiled
baking sheet. Do not spread, just let it cool undisturbed for at least
1 hour.

Break or crush into very small pieces by placing between 2 sheets of
wax paper and tapping or rolling with rolling pin. Store in airtight
container.

Frosting: Combine cream, sugar and vanilla in a bowl and beat until
the cream holds soft peaks.

To assemble: Slice the cooled cake into 3 equal layers using a
serrated knife. Spread whipped cream between each layer, carefully
stacking the layers. Spread the remaining whipped cream over the top
and sides of the cake.

Refrigerate.

Just before serving, generously sprinkle top and sides with coffee
crunch.

--
See return address to reply by email

On Sun, 26 Nov 2006 13:21:38 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Michael <- whose son is dating a 47 year old widow with grown children...
>AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
>stroking over it.

I would be worried too.

--
See return address to reply by email

On Sun, 26 Nov 2006 14:12:03 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Goomba38 >
:
>
>> Michael "Dog3" Lonergan wrote:
>>
>>> Michael <- whose son is dating a 47 year old widow with grown
>>> children... AND she is a stripper <cough> entertainer. Doesn't
>>> bother me but Steven is stroking over it.
>>>
>> ohmygawd. people pay to see 47 year old strippers? ewwwwwwwwwwww
>> I'd be stroking out too.
>>
>
>She is considered a "hottie" in some circles. She was here, in St. Louis,
>for Thanksgiving. She stayed in my home. Surprisingly, I wasn't phased by
>it. I do not care what people's economic background is. I'm more
>judgemental about cleanliness. They stayed only a short time. Steven
>chalked it up to another poor parenting issue. IMO he's full of shit and
>told him so. IMO treat them as you would anyone else. Yes, you are allowed
>to be shocked or even surprised. Still treat them with respect.
>
Hottie or not, I have a BIG problem with the age difference, Michael.


--
See return address to reply by email

On 26 Nov 2006 08:13:51 -0800, "gosyro.com"
> wrote:

> Being a "meat and potatoes" guy, I don't care much for stuffing
>either. But my wife wanted it, so...we had it:
>http://www.gosyro.com/recipes/00584.... d%20Stuffing

I'm not a fan of meat in my stuffing, but the addition of honey is
interesting. Did you taste it?

--
See return address to reply by email

sandi wrote:
> "Jude" > wrote in
>
> >
> > Well, to give you the idea:
> >
> > The filling.
> >
> > Soften 1 stick butter.
> > Beat with mixer 3 minutes until fluffy. Add 1 oz melted
> > chocolate, 1/2 c powdered sugar, 1 t vanilla and beat until
> > smooth. Add 1 egg. beat 5 minutes.
> > Add second egg. beat 5 minutes.
> > Spoon into crust and chill overnight.
>
> You don't bake it? The raw eggs would be a bit of a concern to me.
>
> Thanks for sharing your recipe.


See, I toldja! That's why i didn't want to post it!

Yes, the fillling is a stick of butter and 2 raw eggs. Yummo.

On Sun, 26 Nov 2006 08:53:27 -0800, sf wrote:

>On Sun, 26 Nov 2006 17:06:56 +1100, "Bigbazza"
> wrote:
>>
>>"Jude" > wrote in message
>>>
>>> My family's requirement for holidays is called Coffee Toffee Pie.
It's
>>> a recipe from a place called Blum's Coffee Shop, and it's been
made
>>> since the 50s. It's a heart attack in a pie pan. I'm afraid to
give out
>>> the recipe, lol!
>>>
>>> Dinner was fantastic, nothing was a problem, everything cooked
>>> perfectly and served hot and pelntiful! A grest dinner all around.
not
>>> even a family fight!!
>>>
>>> Glad yours was smooth and happy too!
>>>
>>
>>Well...Don't be too afraid..Sounds delicious..The name alone :-))
>>
>>How about putting your conscience behind you and posting it <g>.
>
>Blum's? That's *old* San Francisco! People (old timers) still swoon
>over their coffee crunch cake when you mention Blum's Coffee Shop.

I remember Blum's Candy, Came in a pink box iirc. Kind of toffee
coffee yummy. But yes, old San Francisco as my Dad used to bring it
back from his trips.

aloha,
beans
--smithfarms.com
farmers of pure kona
roast beans to kona to email

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Goomba38 >
> :
>
>> Michael "Dog3" Lonergan wrote:
>>
>>> Michael <- whose son is dating a 47 year old widow with grown
>>> children... AND she is a stripper <cough> entertainer. Doesn't
>>> bother me but Steven is stroking over it.
>>>
>> ohmygawd. people pay to see 47 year old strippers? ewwwwwwwwwwww
>> I'd be stroking out too.
>>
>
> She is considered a "hottie" in some circles. She was here, in St. Louis,
> for Thanksgiving. She stayed in my home. Surprisingly, I wasn't phased by
> it. I do not care what people's economic background is. I'm more
> judgemental about cleanliness. They stayed only a short time. Steven
> chalked it up to another poor parenting issue. IMO he's full of shit and
> told him so. IMO treat them as you would anyone else. Yes, you are
> allowed
> to be shocked or even surprised. Still treat them with respect.
>
> Michael
>
> --
> Health food may be good for the conscience but Oreos taste
> a hell of a lot better.
> - Robert Redford

Well said Michael. Some of our decicisions in life are not what our kids
would choose, so why should we be judgemental of them? It's hard but we have
to let them enjoy life, live how they want to, and may be regret it later...
and say, well my Mom/Dad gave their opinion, but suported me.
That's all you can do, point out the pit falls, then welcome the SO into the
family.
My Mum and Dad have done just that, Mum said, 'as long as you realise that
you'll always have to work, and not get to be a house wife, like you said
you wanted, then that's fine, I like your SO but it's not the life I wanted
for you.... 10 years later, I don't regret a day, I was our decision, and
Mum and Dad have never said ITYS, my Hubby is welcome at my parents any
time, and appreciates the support. (I work he stays home and looks after
DS). It's hard sometimes, but I can never blame my parents for influencing
my decision, they've always given me the help we both sometimes need!
We both know they're always there for us.
Tell Steven to cool it, take a powder or something, and it'll turn out in
the end, whether she's the one for him or not...
(please don't let my DS do the same!! He's only 5 and no one will be good
enough I'm sure)

Sarah

"Jude" > wrote in
oups.com:

> sandi wrote:
>> "Jude" > wrote in
>>
>> >
>> > Well, to give you the idea:
>> >
>> > The filling.
>> >
>> > Soften 1 stick butter.
>> > Beat with mixer 3 minutes until fluffy. Add 1 oz melted
>> > chocolate, 1/2 c powdered sugar, 1 t vanilla and beat until
>> > smooth. Add 1 egg. beat 5 minutes.
>> > Add second egg. beat 5 minutes.
>> > Spoon into crust and chill overnight.
>>
>> You don't bake it? The raw eggs would be a bit of a concern
>> to me.
>>
>> Thanks for sharing your recipe.
>
>
> See, I toldja! That's why i didn't want to post it!

Many people eat/drink raw eggs. I'm not one though. :-)

> Yes, the fillling is a stick of butter and 2 raw eggs. Yummo.

Glad you shared though!

On Sun, 26 Nov 2006 17:31:48 GMT, "Sarah" >
wrote:

>my Hubby is welcome at my parents any
>time, and appreciates the support. (I work he stays home and looks after
>DS).

Your parents told you what they saw as the shortcomings of your
relationship, you considered them and went on with your plans. You're
fine with your decision and obviously your parents are too. The point
is that you're *still* together and happy. That's what parents want
for their children. Who makes the most money isn't the issue.

IOW: Adult children can make their own (informed) decisions and live
with them one way or the other because they are adults; but if it's a
bad choice (violence for instance) - please don't bring grandchildren
into the scene.... because that's what rips the heart and soul out of
grandparents. Children are the innocent victims of poor choices and
bad relationships.

--
See return address to reply by email

sandi wrote:
> "Jude" > wrote in
>
> > My family's requirement for holidays is called Coffee Toffee
> > Pie. It's a recipe from a place called Blum's Coffee Shop, and
> > it's been made since the 50s. It's a heart attack in a pie
> > pan. I'm afraid to give out the recipe, lol!
>
> Hi again
>
> Got curious about the recipe so found these:
> http://www.chowhound.com/topics/342939
>
> And one without the raw eggs
> http://www.epicurious.com/recipes/re...s/views/106285
>
> Looks heavenly:
> http://www.dianasdesserts.com/index....cipes.recipeLi
> sting/filter/guests/recipeID/274/Recipe.cfm OR
> your shorter link is: http://masl.to/?D2D92134E
>
>
> Thank you Jude for the inspiration.

That's a typical lowfat wanna be version. Not even close to the
original......fluffy looking but not nearly decadent enough!!

Sorry I didn't do a pic but it was goooooooooood!

Don't know how my grandma ended up with a family recipe from a San
Francisco coffeeshop in her Indiana home, but it's been a requirement
for every family gathering for years. As a kid I liked it so much, I
requested one as my birthday cake with I turned 9.

If anyone wants the gooey fat laden raw egg filled recipe I'll post it.
Nopw that you're forewarned. But beware - it's addictive!

On Sun, 26 Nov 2006 08:53:27 -0800, sf wrote:
>Blum's? That's *old* San Francisco! People (old timers) still swoon
>over their coffee crunch cake when you mention Blum's Coffee Shop.
<snip>

OMG!! Thank you **so** much for posting this! I'm going to make it
today :-)

TammyM

sf wrote:
> On Sun, 26 Nov 2006 14:12:03 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> >Goomba38 >
> :
> >
> >> Michael "Dog3" Lonergan wrote:
> >>
> >>> Michael <- whose son is dating a 47 year old widow with grown
> >>> children... AND she is a stripper <cough> entertainer. Doesn't
> >>> bother me but Steven is stroking over it.
> >>>
> >> ohmygawd. people pay to see 47 year old strippers? ewwwwwwwwwwww
> >> I'd be stroking out too.
> >>
> >
> >She is considered a "hottie" in some circles. She was here, in St. Louis,
> >for Thanksgiving. She stayed in my home. Surprisingly, I wasn't phased by
> >it. I do not care what people's economic background is. I'm more
> >judgemental about cleanliness. They stayed only a short time. Steven
> >chalked it up to another poor parenting issue. IMO he's full of shit and
> >told him so. IMO treat them as you would anyone else. Yes, you are allowed
> >to be shocked or even surprised. Still treat them with respect.
> >
> Hottie or not, I have a BIG problem with the age difference, Michael.
>
>
> --
> See return address to reply by email

How big is the age difference? Me and my honey have 10 years between
us, but you'd never guess. One of us must be kinda immature and the
other, wise beyond our years =)

On 26 Nov 2006 10:09:04 -0800, "Jude" > wrote:

>sf wrote:
>> >
>> Hottie or not, I have a BIG problem with the age difference, Michael.
>>
>
>How big is the age difference?

I'm guessing that there is at a 15-20 year difference. She's old
enough to be his mother.

>Me and my honey have 10 years between us, but you'd never guess.
>One of us must be kinda immature and the other, wise beyond our years =)

If I was your mother, I probably would have had a stroke. I'm still
not comfortable with the 4+ year age differences between daughter/bf
and son/gf.... and these are long time relationships that will most
likely lead to marriage. Men aren't long lived as it is, so if you
want to grow old *together*, you need to have one closer in age.

I knew someone who married a 40 year old when she was 20. It was
fine. It was fine when she was 40 and he was 60, but it all went down
hill from there. He had horrible health problems after 65-70 and she
was doing things she didn't plan on doing in her 40s and 50s. They
ended up divorcing mainly because it was all about her and her wants
and needs. When he couldn't keep up, she cut him loose.

--
See return address to reply by email

In article >,
"Nexis" > wrote:

>
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly

It was wonderful. Girlchild has completed her apprenticeship and all I
did was damage control when I realized she'd roasted Tomasina at 375
while using timing for 325. Whoops. I baked an apple pie at her house
on Wednesday night; I made the gravy. She had a bead on it * I'd
written out a timetable for her to follow and it worked nicely, I'm
very proud of her!

Small Child said the Thanksgiving poem I'd taught her the night before
and requested a poem for Christmas * about snowflakes! Thank Alex for
the internet and Google. I've got a cute one identified and think
she'll have no trouble learning it. I like the idea of memorizing a
poem. (Years ago at a friend's birthday party, another guest gave the
gift of some incredibly long poem that she memorized while jogging. It
was very cool!)
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:
>
> Michael <- whose son is dating a 47 year old widow with grown children...
> AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
> stroking over it.

Stroking what?
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

On Sun, 26 Nov 2006 08:35:04 -0500, Goomba38 >
wrote:

>Michael "Dog3" Lonergan wrote:
>
>> Michael <- whose son is dating a 47 year old widow with grown children...
>> AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
>> stroking over it.
>>
>ohmygawd. people pay to see 47 year old strippers? ewwwwwwwwwwww
>I'd be stroking out too.

People pay me to keep my clothes on, thankyouverymuch.

--
Special K Update 11-25-2006 07:45 PM
www.caringbridge.org/visit/kilikini/

On 26 Nov 2006 09:58:12 -0800, "Jude" > wrote:

>If anyone wants the gooey fat laden raw egg filled recipe I'll post it.
>Nopw that you're forewarned. But beware - it's addictive!

Please do, Jude. There *is* such a thing as pasteurized eggs. <G>

--
Special K Update 11-25-2006 07:45 PM
www.caringbridge.org/visit/kilikini/

Jude wrote:

> How big is the age difference? Me and my honey have 10 years between
> us, but you'd never guess. One of us must be kinda immature and the
> other, wise beyond our years =)
>
Well.. I met Michael. I figure he's about 47 himself or perhaps in that
ball park? So it is like his kid is dating a woman the age of his
father. IMO, her occupation just makes me question her appropriateness
all the more....?

On Sun, 26 Nov 2006 14:53:58 -0600, Damsel in dis Dress
> wrote:

>There *is* such a thing as pasteurized eggs. <G>
>
>--

Where do you find those? I have never seen them in the regular egg
section... I could use those for some things I love, like chocolate
mousse, my very rich chocolate frosting, etc....

Christine

On Sun, 26 Nov 2006 14:13:51 -0700, Christine Dabney
> wrote:

>On Sun, 26 Nov 2006 14:53:58 -0600, Damsel in dis Dress
> wrote:
>
>>There *is* such a thing as pasteurized eggs. <G>
>
>Where do you find those? I have never seen them in the regular egg
>section... I could use those for some things I love, like chocolate
>mousse, my very rich chocolate frosting, etc....

They're generally found in the dairy section, in a section labeled,
"You can't afford to buy anything on these shelves."

Hope you can find some. Maybe phone a few stores ahead and ask if
they carry them.

--
Special K Update 11-25-2006 07:45 PM
www.caringbridge.org/visit/kilikini/

On Sun, 26 Nov 2006 14:13:51 -0700, Christine Dabney
> wrote:

>On Sun, 26 Nov 2006 14:53:58 -0600, Damsel in dis Dress
> wrote:
>
>>There *is* such a thing as pasteurized eggs. <G>
>>
>>--
>
>Where do you find those? I have never seen them in the regular egg
>section... I could use those for some things I love, like chocolate
>mousse, my very rich chocolate frosting, etc....
>
>Christine

Check out the stores he
http://www.safeeggs.com/markets/pavailability.html


Or check Shirley Corriher's book. I think she has instructions. Alton
Brown's Web site may also have the info.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Melba's Jammin' wrote:
[snip]
> Small Child said the Thanksgiving poem I'd taught her the night before
> and requested a poem for Christmas * about snowflakes! Thank Alex for
> the internet and Google. I've got a cute one identified and think
> she'll have no trouble learning it. I like the idea of memorizing a
> poem. (Years ago at a friend's birthday party, another guest gave the
> gift of some incredibly long poem that she memorized while jogging. It
> was very cool!)

Very cool indeed. Encouraging people to memorize and recite poems was
the pet project of Robert Pinsky when he was Poet Laureate. Here's a
quote and book recommendation from "Library Journal:"

"The Favorite Poem Project was founded by Pinsky in 1997 during
his tenure as poet laureate. Some 18,000 respondents sent letters or
e-mails about their favorite poems, which resulted in the anthology
"America's Favorite Poems" and several videos. This new anthology
includes poems selected by Favorite Poem Project participants and their
personal comments. But it also includes poems chosen by the editors,
along with their brief remarks. Although mainly populated by famous
English and American poets (Chaucer, Shakespeare, Coleridge, Housman,
Dickinson, Frost, Ginsberg, Ashbery), the book has many surprises, like
Abraham Lincoln and the Nicaraguan poet Ruben Dario. This landmark
publication belongs on the shelves of every library in America. Highly
recommended for the breadth of its coverage and the depth of its
commentaries." -aem

> wrote:

>On Sun, 26 Nov 2006 13:21:38 GMT, "Michael \"Dog3\" Lonergan"

>>Michael <- whose son is dating a 47 year old widow with grown children...
>>AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
>>stroking over it.

>I would be worried too.

Not me. How old was Carol Doda before she retired? She must
have been in her 50's. How old is Nina Hartley? Strippers hold
up a heluva lot longer than, say, professional football players.

Steve

Nexis wrote:

> The pies this year were a mocha cream pie
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly

Still awaiting your recipe.......please?

sf wrote:
> On 26 Nov 2006 10:09:04 -0800, "Jude" > wrote:
>
> >sf wrote:
> >> >
> >> Hottie or not, I have a BIG problem with the age difference, Michael.
> >>
> >
> >How big is the age difference?
>
> I'm guessing that there is at a 15-20 year difference. She's old
> enough to be his mother.
>
> >Me and my honey have 10 years between us, but you'd never guess.
> >One of us must be kinda immature and the other, wise beyond our years =)
>
> If I was your mother, I probably would have had a stroke. I'm still
> not comfortable with the 4+ year age differences between daughter/bf
> and son/gf.... and these are long time relationships that will most
> likely lead to marriage. Men aren't long lived as it is, so if you
> want to grow old *together*, you need to have one closer in age.


My mom adores him. Likes him better than anyone else I've ever brought
home. We've been together for 2 1/2 years and we're pretty much
long-term, although it may be a while til we have the tim e and energy
for a wedding.

Since he's 10 years younger than me (most woman say to me, YOU GO
GIRL!) we should grow old together anyways, although i'm growing old
much faster than he is!!

I don't know about 20/40, but once you're into your mid to late 20s,
if the compatbilty is there, why worry about the ages? Happiness is
worth much more than a number.

In article >,
"Nexis" > wrote:

> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?

Sounds like you had fun!

Thanksgiving dinner at my house was a less-expansive affair. Sis and
Sis-nificant Other had plans. I usually invite a bunch of people who
otherwise could be in the same onesie-twosie boat as I would, but
they all had plans as well, so it was just me, my mom and my brother.

There are some families in which Thanksgiving dinner is very -- um
-- rigid. It must be served at the same time of day and feature
exactly the same menu. Tradition is great, and there are some foods
which I really enjoy at Thanksgiving. But our family tradition is to
work around a basic menu of turkey, stuffing, cranberries, and
vegetables.

So this year, I made a turkey breast (free-range, organic), just
applying some Penzey's rub and roasting it. I also made a Tofurky. I
know that tofu turkeys are the butt of a thousand jokes. I'd never
tried it. I expected something like mock duck (seitan) and I was not
far off the mark. IMHO, it was okay, but the Tofurky really _is_
enhanced by gravy or cranberry relish. Before I did it again, I'd
consider something completely different/non-traditional for
Thanksgiving.

The cranberries appeared as a relish, chopped up with an orange and
some five-spice powder (very nice; gave it almost a cherry flavor).
In deference to the less-carb-tolerant, and because I wanted to try
it, the sugar in that recipe was replaced by Splenda. It worked well
for the purposes of Thanksgiving dinner, but I had some leftovers
yesterday and -- well, I don't think this relish keeps as well as
others I've tried.

The dressing was a Lundberg's brown-rice blend with added wild rice
and herbs. The other sides were a mess of turnip greens with sauteed
onions, served with hot sauce; and a praline-crunch sweet-potato
dish my mom got at Aldi's (fair, but I'd just as soon eat the sweet
potato by itself).

Dessert was cheesecake (from Aldi's; I think it's my mom's favorite
place to shop for groceries and she doesn't have the time and energy
to cook a lot). (Yeah, I know. So much for carb tolerance) and
coffee.

Shopping time aside, Thanksgiving went together in two hours from
switching on the oven to serving. It's just what we were up to this
year. But it was a good meal and good company. No catastrophes here.

sd

Damsel in dis Dress wrote on 26 Nov 2006 in rec.food.cooking

> People pay me to keep my clothes on, thankyouverymuch.
>
>

Sorry...Am I behind in my payments?

On Sun, 26 Nov 2006 23:13:45 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>On Sun, 26 Nov 2006 13:21:38 GMT, "Michael \"Dog3\" Lonergan"
>
>>>Michael <- whose son is dating a 47 year old widow with grown children...
>>>AND she is a stripper <cough> entertainer. Doesn't bother me but Steven is
>>>stroking over it.
>
>>I would be worried too.
>
>Not me. How old was Carol Doda before she retired? She must
>have been in her 50's. How old is Nina Hartley? Strippers hold
>up a heluva lot longer than, say, professional football players.
>

Putting it plainly, she's old enoght to be his mother. I'm not a fan
of May, December relationships and the earning power of "December"
does not influence my opinion.

--
See return address to reply by email

"Jude" > wrote in message
oups.com...
>
>> The pies this year were a mocha cream pie and banana coconut cream pie. For the
>> get
>> together tonight, my husband also made his utterly fabulous key lime pie with
>> Anzac
>> crust. I love that stuff!
>>
>> I am really happy with how my dinner came out this year, and there were no
>> catastrophes! How was yours?
>>
>> kimberly
>
> Recipe please! Mocha cream pie!
>
> My family's requirement for holidays is called Coffee Toffee Pie. It's
> a recipe from a place called Blum's Coffee Shop, and it's been made
> since the 50s. It's a heart attack in a pie pan. I'm afraid to give out
> the recipe, lol!
>
> Dinner was fantastic, nothing was a problem, everything cooked
> perfectly and served hot and pelntiful! A grest dinner all around. not
> even a family fight!!
>
> Glad yours was smooth and happy too!
>

Ok, fair is fair....my Mocha Cream for your Coffee Toffee! lol

This is actually a pretty easy pie, just a little tedious doing the stirring part

A couple of notes first:
This is an old recipe, and it originally called for a meringue top instead of the
whipped cream one I use. I've never made it with the meringue, just because I don't
care for meringue, but my mom has and alot of folks in our family enjoy it. Also, the
recipe as it stands is for a 9" pie pan. Since I use 10" pie pans, I doubled the
recipe, and it was the perfect amount to fill the crust. I also reduced the sugar by
1/2 cup and added 1/4 cup finely chopped bittersweet chocolate because I am, above
all else, a card carrying chocoholic. :-)

9" baked pie crust
1 cup sugar
1/4 cup cornstarch
1/3 cup sifted cocoa
2 tsp instant espresso powder
1/2 tsp salt
2 1/2 cups milk
3 egg yolks, slightly beaten
2 tbsp butter
1 tsp vanilla extract

In a microwave safe container, heat 2 cups milk to scalding.
In a heavy bottom saucepan, combine the remaining 1/2 cup milk, cornstarch, cocoa,
espresso powder, sugar, and salt. Mix well.
Stir in scalding milk, and put over medium heat. Stirring constantly, bring mixture
to a boil; boil 1 minute. Remove from heat.
Stir half of hot mixture into the egg yolks, mixing constantly; pour back into the
saucepan and return to a boil, still stirring. Stir and cook 1 minute.
Remove from heat.
Stir in butter and vanilla; pour immediately into baked pie shell.

If using a meringue, do that part now. Otherwise, cover with plastic wrap and cool
completely, then top with cappuccino whipped cream or plain sweetened whipped cream.

To make cappuccino whipped cream:
If you can find Medaglia D'Oro espresso powder, you don't have to dissolve it in hot
water first. It's the best instant espresso I've found. Just add 1 tbsp to 1 pint
heavy whipping cream along with the sugar. I also sometimes add a dash of cinnamon.

Enjoy !

kimberly