On Nov 14, 3:37 am, Christine Dabney > wrote:
> Heya all,
>
> I am sitting here reminiscing about my mother...
>
> We had lots of conversations over the years..and some about food. Now
> I regret there weren't more about food and what she knew....
>
> My grandmother died when I was just a kid... I didn't know much about
> her cooking life, but she was a great cook, from what I heard. I
> have some of her recipes....
>
> I am thinking about what my mother could have told me..or taught me...
>
> What do you regret not learning?
>
> Christine

I wish I could make and roll out the perfect pie crust my mother could
make. She was also a whiz with cream puffs, lemon meringue pie - any
kind of dessert, in fact. When she got bored, she went to the kitchen
and whipped out something - baking was a hobby, I guess - I grew up
with a fresh dessert every day - it's a wonder I'm not huge. Her
regular entrees were pretty good - but she wasn't big on garlic or
anything spicy-hot.

My mother could also knit, and tat like a fiend.

My grandmother mother was known for her pies and once made ten in one
morning, or so the legend goes, for a church bake sale. The woman
made everything from scratch, sewed all the clothes for the family.
She ran a boarding house so I guess decent meals were a must. She
also knew now to make dandelion wine - something I've asked about at
many wineries, but no one seems to have a clue, let alone a bottle
tucked away. Seems to be a lost art.

On Nov 14, 2:21 pm, hahabogus > wrote:

> When I was a lad 8 or 9 yrs old, we lived next door to some nice people.
> The woman babysat me and fed me lunch on the days my mother worked.

You bring back memories - we had an elderly born-in-Italy neighbor
who'd send in a dish of homemade cheese ravioli and sauce every so
often.

In article > ,
Lin > wrote:

> Goomba wrote about durian:
>
> > I thought it was something that was supposed to taste creamy and smooth,
> > if you could get past the odor first?
>
> The odor part wasn't bad since the prepping of the fruit had obviously
> been done before we got there. Well, there was that whiff I got as I
> tipped the glass up. I simply did not like the taste and I don't have
> the words for what it tasted like to me. Spoiled meat perhaps? It was
> bad. It's a bit of an inside joke with Bob and I. He remembers that look
> on my face when I tried it and always looks at menus to see if they list
> durian -- just in case I might want to try it again. Yeah, right.
>
> I just came across this link and some of the descriptions seem to have
> nailed it:
>
> http://www.chat11.com/Descriptions_O...mell_Of_Durian

Do flowers smell good?

http://en.wikipedia.org/wiki/Rafflesia_arnoldii

This flower, up to a meter in diameter and weighing up to 24 pounds,
smells like rotting flesh. It is, not surprisingly, pollinated by flies.

http://www.sixflags.com/discoveryKin...als/index.aspx

I went into a butterfly exhibit once at this place. Now, everybody
knows that butterflies drink flower nectar. However, it turns out that
a lot of them live on rotten fruit. There was a lot of rotten fruit in
this exhibit.

--
Dan Abel
Petaluma, California USA

Lin wrote:
> Goomba wrote about durian:
>
>> I thought it was something that was supposed to taste creamy and
>> smooth, if you could get past the odor first?
>
> The odor part wasn't bad since the prepping of the fruit had obviously
> been done before we got there. Well, there was that whiff I got as I
> tipped the glass up. I simply did not like the taste and I don't have
> the words for what it tasted like to me. Spoiled meat perhaps? It was
> bad.

Anthony Bourdain loves the stuff, though he says to describe
it, it's like eating ice cream out of a toilet bowl. (laugh) You
can have my share.

nancy

On Nov 14, 1:21�pm, hahabogus > wrote:
> Christine Dabney > wrote :
>
>
>
>
>
> > Heya all,
>
> > I am sitting here reminiscing about my mother... �
>
> > We �had lots of conversations over the years..and some about food. Now
> > I regret there weren't more about food and what she knew....
>
> > My grandmother died when I was just a kid... I didn't know much about
> > her cooking life, but she was a great cook, from what I heard. � I
> > have some of her recipes....
>
> > I am thinking about what my mother could have told me..or taught me...
>
> > What do you regret not learning?
>
> > Christine
>
> When I was a lad 8 or 9 yrs old, we lived next door to some nice people.
> The woman babysat me and fed me lunch on the days my mother worked. She
> used to feed me dumplings a fair bit. She served these dumplings with
> fried onions and fried bread cubes...(the bread and onions were fried up
> together)...I regret not having the dumpling recipe as to this day I get
> cravings for that dish.
>
> --
>
> The beet goes on -Alan- Hide quoted text -
>
> - Show quoted text -

Now this sounds like something My Grandmother would make, little bits
of fried bread and sort of strange dumplings calle... I think....
knefle... This was served with butter beans.

I think it iss German, my grandfather was German, she was Scots Irish.

Does this sound familier ?

Rosie

On Fri, 14 Nov 2008 08:46:57 +0000, PeterLucas wrote:

> Christine Dabney > wrote in
> :
>
>> What do you regret not learning?
>
> My only regret is not leaving home earlier.

As did any adults responsible for your care, no doubt.
Mucus's comment explains a few things, as well.

On Fri, 14 Nov 2008 05:18:55 -0700, Christine Dabney wrote:

> On Fri, 14 Nov 2008 04:10:02 -0800 (PST), Mr Kununurra
> > wrote:
>
>>On Nov 14, 7:46Â*pm, PeterLucas > wrote:
>>> Christine Dabney > wrote
>>> :
>>>
>>>
>>>
>>> > What do you regret not learning?
>>>
>>> My only regret is not leaving home earlier.
>>>
>>>
>>OMG you are a self absorbed arsehole!
>
> So can you offer stuff to refute This?
>
> What do you regret...?
>
> I am speaking of you personally...
>
> Christine

Who - Mr Kununurra or Mr Lucas?

On Fri, 14 Nov 2008 05:53:06 -0700, Christine Dabney wrote:

> On Fri, 14 Nov 2008 04:35:43 -0800, "Bob Terwilliger"
> > wrote:
>
>>Christine wrote:
>>
>>> I didn't say this
>>
>>Huh? Who wrote: "So can you offer stuff to refute This?" It shows up as
>>being from you.
>
> Not from me. Someone's attributions are wrong. I didn't say that.

Well, somebody else posted it from the same machine.
Or, you have a brilliant forger on your case...

On Fri, 14 Nov 2008 15:04:21 +0000, PeterLucas wrote:

> Christine Dabney > wrote in
> :
>
>> On Fri, 14 Nov 2008 04:10:02 -0800 (PST), Mr Kununurra
>> > wrote:
>>
>>>On Nov 14, 7:46Â*pm, PeterLucas > wrote:
>>>> Christine Dabney > wrote
>>>> :
>>>>
>>>> > What do you regret not learning?
>>>>
>>>> My only regret is not leaving home earlier.
>>>>
>>>>
>>>OMG you are a self absorbed arsehole!
>>
>> So can you offer stuff to refute This?
>
>
> Don't bother with it, Christine. It's a pathetic stalker.

This, from a geniune stalker (in every sense of the word).

> To reply to it gives it credence.

You could also mind your business. Anyone can reply to anyone else if
they so desire.

> Let it die in silence.

How about we let *you* die in silence pete?

>> What do you regret...?
>
> Not being able to track down pathetic P'sOS like that gutless turd
> "kununarra".

On Nov 14, 4:57*pm, rosie > wrote:
> On Nov 14, 1:21 pm, hahabogus > wrote:
>
>
>
> > Christine Dabney > wrote :
>
> > > Heya all,
>
> > > I am sitting here reminiscing about my mother...
>
> > > We had lots of conversations over the years..and some about food. Now
> > > I regret there weren't more about food and what she knew....
>
> > > My grandmother died when I was just a kid... I didn't know much about
> > > her cooking life, but she was a great cook, from what I heard. I
> > > have some of her recipes....
>
> > > I am thinking about what my mother could have told me..or taught me....
>
> > > What do you regret not learning?
>
> > > Christine
>
> > When I was a lad 8 or 9 yrs old, we lived next door to some nice people..
> > The woman babysat me and fed me lunch on the days my mother worked. She
> > used to feed me dumplings a fair bit. She served these dumplings with
> > fried onions and fried bread cubes...(the bread and onions were fried up
> > together)...I regret not having the dumpling recipe as to this day I get
> > cravings for that dish.
>
> > --
>
> > The beet goes on -Alan- Hide quoted text -
>
> > - Show quoted text -
>
> Now this sounds like something My Grandmother would make, little bits
> of fried bread and sort of strange dumplings calle... I think....
> knefle... This was served with butter beans.
>
> I think it iss German, my grandfather was German, she was Scots Irish.
>
> Does this sound familier ?
>
> *Rosie
===========================================
KNOEPHLA or knefla (neff ' lah) they're dumplings that are flour.
milk, salt and egg (in my recipe). Germans eat them and so do
Scandinavians. Restaurants build reputations on their knoephla soup -
you can get it by the bucket "to go". The best knoephla soup in town
is made at one Dairy Queen and only in the winter. The other five or
six DQs don't know from knoepha!

Gimme some time and I'll post the recipe (gotta find the book)
Lynn in Fargo

wrote:

> She also knew now to make dandelion wine - something I've asked about at
> many wineries, but no one seems to have a clue, let alone a bottle tucked
> away. Seems to be a lost art.

I think the recipe is in one of Euell Gibbons's books; you might try your
local library.

Bob

Lynn from Fargo > wrote in
:

> On Nov 14, 4:57*pm, rosie > wrote:
>> On Nov 14, 1:21 pm, hahabogus > wrote:
>>
>>
>>
>> > Christine Dabney > wrote
>> > innews:72eqh4hj0gakbijf
> :
>>
>> > > Heya all,
>>
>> > > I am sitting here reminiscing about my mother...
>>
>> > > We had lots of conversations over the years..and some about food.
>> > > Now I regret there weren't more about food and what she knew....
>>
>> > > My grandmother died when I was just a kid... I didn't know much
>> > > about her cooking life, but she was a great cook, from what I
>> > > heard. I have some of her recipes....
>>
>> > > I am thinking about what my mother could have told me..or taught
>> > > me..
> .
>>
>> > > What do you regret not learning?
>>
>> > > Christine
>>
>> > When I was a lad 8 or 9 yrs old, we lived next door to some nice
>> > people
> .
>> > The woman babysat me and fed me lunch on the days my mother worked.
>> > She used to feed me dumplings a fair bit. She served these
>> > dumplings with fried onions and fried bread cubes...(the bread and
>> > onions were fried u
> p
>> > together)...I regret not having the dumpling recipe as to this day
>> > I ge
> t
>> > cravings for that dish.
>>
>> > --
>>
>> > The beet goes on -Alan- Hide quoted text -
>>
>> > - Show quoted text -
>>
>> Now this sounds like something My Grandmother would make, little bits
>> of fried bread and sort of strange dumplings calle... I think....
>> knefle... This was served with butter beans.
>>
>> I think it iss German, my grandfather was German, she was Scots
>> Irish.
>>
>> Does this sound familier ?
>>
>> *Rosie
> ==========================================KNOEPHLA or knefla (neff '
> lah) they're dumplings that are flour. milk, salt and egg (in my
> recipe). Germans eat them and so do Scandinavians. Restaurants build
> reputations on their knoephla soup - you can get it by the bucket "to
> go". The best knoephla soup in town is made at one Dairy Queen and
> only in the winter. The other five or six DQs don't know from
> knoepha!
>
> Gimme some time and I'll post the recipe (gotta find the book)
> Lynn in Fargo
>

thanks


--

The beet goes on -Alan

In article >,
"Bob Terwilliger" > wrote:

> wrote:
>
> > She also knew now to make dandelion wine - something I've asked about at
> > many wineries, but no one seems to have a clue, let alone a bottle tucked
> > away. Seems to be a lost art.
>
> I think the recipe is in one of Euell Gibbons's books; you might try your
> local library.

If you know how to make wine, then dandelion is not too hard. If you
don't know how to make wine, it might be fun to try. Here's a recipe I
grabbed from Google:

http://www.texascooking.com/recipes/dandelionwine.htm

As you can see, it's going to be kind of a spicy citrus wine. I've
actually never made dandelion wine, but I've made others. One of the
most interesting was parsley wine. It tasted just like fresh parsley.
Of course, who wants to drink something that tastes like fresh parsley?
It was fun, though.

--
Dan Abel
Petaluma, California USA

Dan wrote:

> I've actually never made dandelion wine, but I've made others. One of the
> most interesting was parsley wine. It tasted just like fresh parsley. Of
> course, who wants to drink something that tastes like fresh parsley?

I bet it would be good with a Reuben sandwich or with sushi.

Bob

On Fri 14 Nov 2008 01:37:50a, Christine Dabney told us...

> Heya all,
>
> I am sitting here reminiscing about my mother...
>
> We had lots of conversations over the years..and some about food. Now
> I regret there weren't more about food and what she knew....
>
> My grandmother died when I was just a kid... I didn't know much about
> her cooking life, but she was a great cook, from what I heard. I
> have some of her recipes....
>
> I am thinking about what my mother could have told me..or taught me...
>
> What do you regret not learning?
>
> Christine
>

How to make my great-grandmother’s salt rising dinner rolls. They were as
light as a feather. I’ve tried many recipes and none compare.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/14(XIV)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 5dys 1hrs 23mins
************************************************** **********************
The name is Baud... James Baud.
************************************************** **********************

> > wrote:
>
> > > She also knew now to make dandelion wine - something I've asked about at
> > > many wineries, but no one seems to have a clue, let alone a bottle tucked
> > > away. Seems to be a lost art.
>
>
>
I have a recipe for dandelion wine, too, but I've never made it
myself. If you are interested I'll dig out the recipe and post it
sometime Saturday.

On Fri, 14 Nov 2008 01:37:50 -0700, Christine Dabney
> wrote:

>What do you regret not learning?


I dunno, Chris. Regret implies that I had a chance and blew it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Mr. Bill > wrote:

> Just an observation....how can you regret something that you never
> knew that you were not learning in the beginning? We can only
> regret incidents that we have accomplished.

What word other than 'regret' would I use for this? My mother made a
clear beef soup. It had vegetables in it. I watched her make it. I
didn't pay attention and (substitute regret) that I couldn't duplicate
it when she passed away. I still can't, and the soup was unique to my
experience.
I make a fine beef and vegetable soup, but it doesn't taste like hers
and I (substitute regret) it.

leo

rosie > wrote:

> Now this sounds like something My Grandmother would make, little bits
> of fried bread and sort of strange dumplings calle... I think....
> knefle... This was served with butter beans.
>
> I think it iss German, my grandfather was German, she was Scots Irish.
>
> Does this sound familier ?

Knöpfle (a Badian diminutive meaning "little buttons"), a round version
of the Swabian Spätzle ("little sparrows").

Victor

"Leonard Blaisdell" ha scritto nel messaggio> wrote:
> What word other than 'regret' would I use for this? My mother made a >
> clear beef soup. It had vegetables in it. I watched her make it. I >
> didn't pay attention and (substitute regret) that I couldn't duplicate
> it when she passed away. I still can't, and the soup was unique to my
> experience.
> I make a fine beef and vegetable soup, but it doesn't taste like hers
> and I (substitute regret) it.
>
> leo

Same here. My mother has Alzheimer's and can't tell you anything after her
6th birthday. I once recently made a beef soup that seemed just like hers
but I can't tell you what I did differently. In general it has to be cheap,
bony beef, not browned first and never ever boiled. But I do that a lot and
it rarely tastes just like hers.

"Bob Terwilliger" > wrote in message
...
> Christine wrote:
>
>> I didn't say this
>
> Huh? Who wrote: "So can you offer stuff to refute This?" It shows up as
> being from you.
>
>
>
>> So..what do you regret?
>
> If I could go back in time, I'd bet the house on Buster Douglas to beat
> Mike Tyson in 1990, and the New York Giants to beat the New England
> Patriots in Super Bowl XLII.
>
> Bob

Nah. Microsoft as an initial public offering.

On Nov 15, 2:17*am, (Victor Sack) wrote:
> rosie > wrote:
> > Now this sounds like something My Grandmother would make, little bits
> > of fried bread and sort of strange dumplings calle... I think....
> > knefle... This was served with butter beans.
>
> > I think it iss German, my grandfather was German, she was Scots Irish.
>
> > Does this sound familier ?
>
> Knöpfle (a Badian diminutive meaning "little buttons"), a round version
> of the Swabian Spätzle ("little sparrows").
>
> Victor

There's also Kase Knoephle - Cheese Buttons made with pot cheese.
Lynn in Fargo

On Nov 15, 2:17�am, (Victor Sack) wrote:
> rosie > wrote:
> > Now this sounds like something My Grandmother would make, little bits
> > of fried bread and sort of strange dumplings calle... I think....
> > knefle... This was served with butter beans.
>
> > I think it iss German, my grandfather was German, she was Scots Irish.
>
> > Does this sound familier ?
>
> Kn�pfle (a Badian diminutive meaning "little buttons"), a round version
> of the Swabian Sp�tzle ("little sparrows").
>
> Victor

Thank you, Victor!

On Nov 14, 7:48�pm, Lynn from Fargo > wrote:
> On Nov 14, 4:57�pm, rosie > wrote:
>
>
>
> > On Nov 14, 1:21 pm, hahabogus > wrote:
>
> > > Christine Dabney > wrote :
>
> > > > Heya all,
>
> > > > I am sitting here reminiscing about my mother...
>
> > > > We had lots of conversations over the years..and some about food. Now
> > > > I regret there weren't more about food and what she knew....
>
> > > > My grandmother died when I was just a kid... I didn't know much about
> > > > her cooking life, but she was a great cook, from what I heard. I
> > > > have some of her recipes....
>
> > > > I am thinking about what my mother could have told me..or taught me....
>
> > > > What do you regret not learning?
>
> > > > Christine
>
> > > When I was a lad 8 or 9 yrs old, we lived next door to some nice people.
> > > The woman babysat me and fed me lunch on the days my mother worked. She
> > > used to feed me dumplings a fair bit. She served these dumplings with
> > > fried onions and fried bread cubes...(the bread and onions were fried up
> > > together)...I regret not having the dumpling recipe as to this day I get
> > > cravings for that dish.
>
> > > --
>
> > > The beet goes on -Alan- Hide quoted text -
>
> > > - Show quoted text -
>
> > Now this sounds like something My Grandmother would make, little bits
> > of fried bread and sort of strange dumplings calle... I think....
> > knefle... This was served with butter beans.
>
> > I think it iss German, my grandfather was German, she was Scots Irish.
>
> > Does this sound familier ?
>
> > �Rosie
>
> ===========================================
> KNOEPHLA or knefla �(neff ' �lah) �they're dumplings that are flour.
> milk, salt and egg (in my recipe). �Germans eat them and so do
> Scandinavians. �Restaurants build reputations on their knoephla soup -
> you can get it by the bucket "to go". �The best knoephla soup in town
> is made at one Dairy Queen and only in the winter. �The other five or
> six DQs don't know from knoepha!
>
> Gimme some time and I'll post the recipe (gotta find the book)
> Lynn in Fargo- Hide quoted text -
>
> - Show quoted text -

Thank you,Lynn

Rosie

In article >,
says...
> The message >
> from Dan Abel > contains these words:
>
> > In article > ,
> > Lin > wrote:
>
> > > Goomba wrote about durian:
> > >
> > > > I thought it was something that was supposed to taste creamy and
> > > > smooth,
> > > > if you could get past the odor first?
>
> That's what it was like when I've had durian in the tropics. I loved
> it; but it had been prepared for us.(I think most of the stench is in
> the skin ?)
>
> Janet
>

Reminds me that Keyron brought home a variety of cheese that stunk to
high heaven (Sort of like 40,000 dirty sweat socks!) but tasted very
good.

There's a little artisinal cheese shop in downtown Providence now called
Farmstead, it's a branch of a cheese shop in the Wayland Square section
of the city. I love the cheeses they have there.

That's one thing about this city, I can get pretty much any kind of
cheese I want.

And we've got some damn good microbrewed beers, ales and stouts.

In article >,
says...
> wrote:
>
> > She also knew now to make dandelion wine - something I've asked about at
> > many wineries, but no one seems to have a clue, let alone a bottle tucked
> > away. Seems to be a lost art.
>
> I think the recipe is in one of Euell Gibbons's books; you might try your
> local library.
>
> Bob
>
>

Gibbons, I swear he gnawed on tree bark a few times in his life.

"Lin" > wrote in message
est...
> Christine Dabney wrote:
>
>> Oh Lin, your stories are wonderful. I hope your demonstrations go
>> well.
>
> Thank you! Sometimes the memories are a little fuzzy, and other times they
> seem as clear as the day it happened.
>
> The girls have been making requests already so I think I will buy the
> ingredients and walk them through it this time. It's about time that they
> cook for ME! I'm staying at a Marriott Residence Inn with a full kitchen,
> too.
>
>> Such memories we all have... You gotta stop by when you come through
>> town. I will save time for
>> you...
>
> This will be a shorter trip than usual and I will be flying. I'll probably
> drive for the late Spring trip. I've got a daughter that is going to be a
> June bride and the little granddaughter with the Hyperplastic Right Heart
> Syndrome could be having a surgery a bit before then. I need to be there
> for all my girls.
>
>
Lin, my friend's newborn great grandson was born with Hyperplastic Left
Heart Syndrome. He had surgery last week and the doctors are very
optomistic for his recovery. He seems to be doing much better than they
expected. My prayers are that your granddaughter will be as well....Sharon
in Canada

Sharon wrote:

> Lin, my friend's newborn great grandson was born with Hyperplastic Left
> Heart Syndrome. He had surgery last week and the doctors are very
> optomistic for his recovery. He seems to be doing much better than they
> expected. My prayers are that your granddaughter will be as well....Sharon
> in Canada

It's amazing how far medical advances have come. Their treatment of this
is only around twenty years old.

This little girl is like her momma -- a real fighter. My understanding
is that she will have the upcoming surgery and another one at the age of
five, and that ~should~ be it.

Thank you for your kind words. Not knowing much about the syndrome
before, my daughter told me that the Left Heart is more difficult to
treat. I send good thoughts your way for a speedy recovery for your
friend's great grandson.

--Lin

On Sun, 16 Nov 2008 10:57:28 -0800, Lin >
wrote:


>It's amazing how far medical advances have come. Their treatment of this
>is only around twenty years old.

I think it is older than that, but I could be wrong. And by the way,
is it not Hyperplastic, but hypoplastic.

Christine

Christine Dabney wrote:

> I think it is older than that, but I could be wrong. And by the way,
> is it not Hyperplastic, but hypoplastic.

Right you are. Flying fingers and all.

So far she has had that first procedure with the shunt and she was doing
so well that they said they were going to wait till she was 9-12 months
old for the second. They took her off the lasix at about six weeks if I
am recalling correctly. At her last cardiology appointment they said
they could see a little backflow of blood in the ventricle -- a good
sign -- but the muscle wall was still too thick. (Getting all this
second hand from my daughter). She has another appt. on Monday. Do the
hearts ever repair themselves to the point that the additional
procedures aren't needed?

--Lin

On Sun, 16 Nov 2008 14:25:28 -0800, Lin >
wrote:

.. Do the
>hearts ever repair themselves to the point that the additional
>procedures aren't needed?
>
>--Lin

I have seen one instance in which this happened, but it may have been
an anomaly. It was a really bad situation, and the family and
everyone was praying for the baby... Amazingly, everything turned
around almost overnight....

But again, this was totally out of the ordinary.

OB food: Making chicken salad for the lunch box tonight. I had most
of a roasted chicken left, and the original plan was to take the leg
to work with me, and a cup of soup. For some reason, that didn't
feel very appetizing to me, and chicken salad did. So it is all made
now. That along with a few slices of bread (in case I want it in a
sandwich) and the soup, and some fruit, will be my dinner at work.
IF I get dinner. We have had an explosion of micropremies and really
sick babies over the past two days....so we are running our butts off.

And there are more in the wings.....

Christine

Christine Dabney wrote:

> I have seen one instance in which this happened, but it may have been
> an anomaly. It was a really bad situation, and the family and
> everyone was praying for the baby... Amazingly, everything turned
> around almost overnight....
>
> But again, this was totally out of the ordinary.

Well, miracles do happen! Baby granddaughter just saw the pediatric
cardiologist and he said that the ventricle and atrium have GROWN so
much (and they appear to be working) that she may never have to have the
open heart surgery. He said if the shunt failed today that he was
confident that her heart would take over and work as it should. The
shunt will have to come out or be closed at some point, but he is
guessing that won't be till she is around three years old and they will
do that via the groin. No more chest cracking!

My heart is soaring now.

--Lin

Lin wrote:

> Well, miracles do happen! Baby granddaughter just saw the pediatric
> cardiologist and he said that the ventricle and atrium have GROWN so
> much (and they appear to be working) that she may never have to have
> the open heart surgery. He said if the shunt failed today that he was
> confident that her heart would take over and work as it should. The
> shunt will have to come out or be closed at some point, but he is
> guessing that won't be till she is around three years old and they
> will do that via the groin. No more chest cracking!
>
> My heart is soaring now.

*Fabulous* news. Congratulations.

nancy

In article >,
Christine Dabney > wrote:

> On Fri, 14 Nov 2008 01:31:56 -0800, Lin >
> wrote:
>
> She also used to make an
> >applesauce spice cocoa cake every year at Christmas, but she doesn't
> >recall where the recipe for that is either. I think my mom might have it
> >somewhere. It was one of those things that was wonderful fresh, but by
> >the time it was wrapped and shipped to Oklahoma -- it was like a brick!
>
> My grandmother developed a triple spice layer cake..of which I have a
> brief recipe. Part of it is gone. It supposedly was to enter a
> contest...and she won, I think.
>
> I don;t have much of the recipe anymore. Just a half index card. I
> wish I could replicate this..as it seemed marvelous. I think my
> mother tried to replicate this when she was alive..but it wasn't
> totally together. It was one of those marvelous southern style
> cakes...with a sort of caramel frosting, I think.
>
> Oh, just had a memory. Of the coconut cake I grew up on. I don't have
> a recipe... But it was a white cake, with a lemon filling, and a white
> frosting with coconut on top. Wonderful. It was the celebration cake
> of my youth. I don't remember who made it...probably stemmed from my
> grandmothers. It is such a southern cake.
>
> Christine

From "Being Dead is no Excuse," by Gayden Metcalfe and Charlotte Hays:

Aunt Hebe's Coconut Cake

1 cup unsalted butter
2 cups sugar
4 eggs, separated, at room temperature
2-2/3 cups cake flour
2 teaspoons baking powder
1/2 cup fresh coconut milk
(If you don't have time for real coconut milk, use 1 cup whole milk
instead of 1/2 cup of each.)
1/2 cup whole milk
2 teaspoons vanilla

Before you start mixing, preheat the oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in the egg yolks one at a
time, incorporating well. Add the vanilla. Resift the cake flour with
the baking powder and add the sifted ingredients to the butter mixture.

Blend together 1/3 of the milk mixture and 1/3 of the butter mixture.
Repeat until the mixtures are well incorporated. Beat the egg whites
until stiff and fold them gently, by hand, into the batter.

You should have three 9-inch greased and floured pans. Divide the
batter evenly among the pans and bake in a 350 degree oven for 25-30
minutes, or until the cakes are golden brown and they have pulled away
from the edges of the pan. Cool for 5 minutes and then turn out.

When the cakes are completely cooled, you can ice them.

Real Icing

2-1/2 cups sugar
1/2 cup water
2-1/2 tablespoons clear Karo syrup
1/4 teaspoon cream of tartar
2 egg whites
pinch of salt
2-1/2 teaspoons vanilla
freshly grated coconut

Combine the sugar, water, and Karo and boil for about 5 minutes. Beat
the egg whites with the cream of tartar until stiff. Pour the hot syrup
into the beaten egg whites, slowly and beating all the time. Continue
to beat this mixture until the icing is stiff and glossy. Add a pinch
of salt and the vanilla. Spread a little icing between each layer.
Then ice the sides and top, and garnish the whole cake with freshly
grated coconut. You can use an electric hand mixer to beat this icing.

Serves 12.

This recipe doesn't mention lemon filling but I don't know why you
couldn't.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like

On Fri, 14 Nov 2008 02:45:46 -0700, Christine Dabney
> wrote:

>On Fri, 14 Nov 2008 01:31:56 -0800, Lin >
>wrote:
>
>She also used to make an
>>applesauce spice cocoa cake every year at Christmas, but she doesn't
>>recall where the recipe for that is either. I think my mom might have it
>>somewhere. It was one of those things that was wonderful fresh, but by
>>the time it was wrapped and shipped to Oklahoma -- it was like a brick!
>
>My grandmother developed a triple spice layer cake..of which I have a
>brief recipe. Part of it is gone. It supposedly was to enter a
>contest...and she won, I think.
>
>I don;t have much of the recipe anymore. Just a half index card. I
>wish I could replicate this..as it seemed marvelous. I think my
>mother tried to replicate this when she was alive..but it wasn't
>totally together. It was one of those marvelous southern style
>cakes...with a sort of caramel frosting, I think.
>
>Oh, just had a memory. Of the coconut cake I grew up on. I don't have
>a recipe... But it was a white cake, with a lemon filling, and a white
>frosting with coconut on top. Wonderful. It was the celebration cake
>of my youth. I don't remember who made it...probably stemmed from my
>grandmothers. It is such a southern cake.
>
>Christine


You just sent me looking through a couple of old cookbooks. One is
from Circle Number Three, Central Methodist Church, Raleigh, NC dated
1924.

The other one is from the Elkin Junior Woman's Club, Elkin, NC dated
1949.

There are applesauce or spice cakes in both of them. Neither one says
how many layers it makes. One lists bread flour. I have and idea
that she means all purpose as opposed to cake flour.

I also have the recipe my mother used for coconut cake. It makes 4
layers.

If you have any more particulars I can see if any of the other recipes
come close.