On Jul 2, 11:19*am, George Shirley > wrote:
>
> Got smart one time and planted six rows of Truckers Favorite in our
> garden in Texas. Got even smarter as I was working in a fertilizer plant
> at the time making ammonium nitrate fertilizer. Brought home a gallon
> jug of the liquid stuff. Lab tech told me to cut it 50:1 to use in the
> garden. Being a brilliant scientist myself I used it pure. Had corn
> stalks fifteen feet tall, three inches in diameter and not an ear of
> corn in sight.


George,
That corn was TOO tall for the elephant's eye! Years ago there was a
(high school agers ) outdoor summer production of "Oklahoma" in our
"arts' park" here. Couple of weeks before rehearsals started they
planted several rows of some new-fangled experimental corn hybrid just
developed here at North Dakota State University. (HUGE agri-research
department.) By opening night they had six foot tall corn stalks for
Curly to enter through . . . on horseback! Way Cool!
Lynn in Fargo

On Jul 2, 12:17*pm, Kate Connally > wrote:
> Lynn from Fargo Ografmorffig wrote:
>
> > On Jun 30, 10:42 pm, "Ms P" > wrote:
> >> "Jean B." > wrote in message
> >> You probably never had a chocolate coke either.
>
> >> Ms P
>
> > Have so! *But I'd rather have a "Hot 'n' Tot" (Cinnamon flavoring in
> > Coke)
> > Lynn in Fargo
> > or a lime coke with lime syrup or a real cherry coke . . .
>
> I miss the old days of the old-fashioned soda fountains
> that were ubiquitous. *You could get things like chocolate
> or cherry cokes and phosphates. *Sigh.
>
> However, where can one get a "Hot 'n' Tot"? *Never heard
> of that before. *I want to try one. *Got a recipe?
> (I tried googling but didn't have any luck. *Only thing
> I found was a Roadfood.com article about a place in
> Lewistown, MT, near which I will not be in my travels. ;-))
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

On Jul 2, 12:17*pm, Kate Connally > wrote:
> Lynn from Fargo Ografmorffig wrote:
>
> > On Jun 30, 10:42 pm, "Ms P" > wrote:
> >> "Jean B." > wrote in message
> >> You probably never had a chocolate coke either.
>
> >> Ms P
>
> > Have so! *But I'd rather have a "Hot 'n' Tot" (Cinnamon flavoring in
> > Coke)
> > Lynn in Fargo
> > or a lime coke with lime syrup or a real cherry coke . . .
>
> I miss the old days of the old-fashioned soda fountains
> that were ubiquitous. *You could get things like chocolate
> or cherry cokes and phosphates. *Sigh.
>
> However, where can one get a "Hot 'n' Tot"? *Never heard
> of that before. *I want to try one. *Got a recipe?
> (I tried googling but didn't have any luck. *Only thing
> I found was a Roadfood.com article about a place in
> Lewistown, MT, near which I will not be in my travels. ;-))
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

Kate,
Zandbroz is home of "Dakota Soda" An old restored soda fountain
originally from Finney Drug Store in Bismarck - where I used to drink
hot'n'tots when I was in high school. They called 'em cinnamon cokes,
the Big Boy Drive In called 'em hot'n'tots , Zandbroz is half a block
north of my front door. No hot'n'tots but they make REAL malts!
www.zandbroz.com
Lynn in Fargo

On Jul 2, 2:41*pm, "-a-" > wrote:
(snip)
> I have been looking (and googling) in vain to find a soup I recall being
> served once at Los Angele's now-gone-but-formerly-Old-Hollywood Scandia
> restaurant. *As I recall it was a chilled soup, thick but uniform in a
> liquid consistency (i.e., no bits of fruit), but not an aspic, that was rich
> and red -- it may well have been cherries as the basic ingredient. *most of
> the few recipes I've found as alleging to be a Scandia fruit soup involved
> boiling dried fruits (and doesn't mention grinding/sieving or otherwise
> creating a uniform consistency).
>
> Does anyone have a suggestion. *I remember being surprised at how
> refreshing, sweet and unexpected it was.
=======================================

That is 'redgrot mit floedd' - NOT spelled like that!!!
Made with raspberries (or some native berry) I think.
Looks almost clear but not jelled in the least.
The picture in the book had seeds, but maybe yours was strained.
It's in the Time-Life Foods of the World "Cooking in Scandinavia".
SOMEBODY on this list has a copy.
I gave my copy to a friend but I'll try to borrow it back.
Lynn in Fargo

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Jul 2, 2:41 pm, "-a-" > wrote:
(snip)
> I have been looking (and googling) in vain to find a soup I recall being
> served once at Los Angele's now-gone-but-formerly-Old-Hollywood Scandia
> restaurant. As I recall it was a chilled soup, thick but uniform in a
> liquid consistency (i.e., no bits of fruit), but not an aspic, that was
> rich
> and red -- it may well have been cherries as the basic ingredient. most of
> the few recipes I've found as alleging to be a Scandia fruit soup involved
> boiling dried fruits (and doesn't mention grinding/sieving or otherwise
> creating a uniform consistency).
>
> Does anyone have a suggestion. I remember being surprised at how
> refreshing, sweet and unexpected it was.
=======================================

That is 'redgrot mit floedd' - NOT spelled like that!!!
Made with raspberries (or some native berry) I think.
Looks almost clear but not jelled in the least.
The picture in the book had seeds, but maybe yours was strained.
It's in the Time-Life Foods of the World "Cooking in Scandinavia".
SOMEBODY on this list has a copy.
I gave my copy to a friend but I'll try to borrow it back.
Lynn in Fargo

***


Thanks so much! I would be incredibly grateful if the recipe were posted
and would be willing to embarass myself by reporting on the outcome.

Lynn from Fargo Ografmorffig wrote:
> On Jul 2, 11:19 am, George Shirley > wrote:
>> Got smart one time and planted six rows of Truckers Favorite in our
>> garden in Texas. Got even smarter as I was working in a fertilizer plant
>> at the time making ammonium nitrate fertilizer. Brought home a gallon
>> jug of the liquid stuff. Lab tech told me to cut it 50:1 to use in the
>> garden. Being a brilliant scientist myself I used it pure. Had corn
>> stalks fifteen feet tall, three inches in diameter and not an ear of
>> corn in sight.
>
>
> George,
> That corn was TOO tall for the elephant's eye! Years ago there was a
> (high school agers ) outdoor summer production of "Oklahoma" in our
> "arts' park" here. Couple of weeks before rehearsals started they
> planted several rows of some new-fangled experimental corn hybrid just
> developed here at North Dakota State University. (HUGE agri-research
> department.) By opening night they had six foot tall corn stalks for
> Curly to enter through . . . on horseback! Way Cool!
> Lynn in Fargo

I hate to admit it but I loved that movie. Watched it just the other day
on one of the classic movie channels, don't remember which one. The
songs were all the rage when I was a younker.

I'm still looking for the photo, it's in one of the boxes here in my
so-called office.

-a- wrote:
>
> Thanks so much! I would be incredibly grateful if the recipe were
> posted and would be willing to embarass myself by reporting on the outcome.


None of these seems like what we've had in Sweden, but they are worth a
look:

http://fp.enter.net/~rburk/soups/fru...fruitsoups.htm

or

http://tinyurl.com/nlxnl6

gloria p

PS: Google found 15 MILLION hits!

Lynn from Fargo Ografmorffig > wrote:

> That is 'redgrot mit floedd' - NOT spelled like that!!!

The Danish rødgrød med fløde, literally "red groats with cream". It is
the same as the German rote Grütze. Made with various red berries.
Cream is optional.

Victor

Victor Sack wrote:
> Lynn from Fargo Ografmorffig > wrote:
>
>> That is 'redgrot mit floedd' - NOT spelled like that!!!
>
> The Danish rødgrød med fløde, literally "red groats with cream". It is
> the same as the German rote Grütze. Made with various red berries.
> Cream is optional.
>
> Victor



Didn't Margaret post a recipe for rote Grütze a short time ago?

gloria p

On Jul 3, 11:06*pm, Gloria P > wrote:
> Victor Sack wrote:
> > Lynn from Fargo Ografmorffig > wrote:
>
> >> That is 'redgrot mit floedd' - NOT spelled like that!!!
>
> > The Danish rødgrød med fløde, literally "red groats with cream". *It is
> > the same as the German rote Grütze. *Made with various red berries.
> > Cream is optional.
>
> > Victor
>
> Didn't Margaret post a recipe for rote Grütze a short time ago?
>
> gloria p

Thank you, Victor!
Lynn in Fargo

On Thu, 2 Jul 2009 09:35:00 -0700, "Bob Terwilliger"
> wrote:

>Jean asked about clafouti:
>
>> Would you post your tried formula, Bob? I have meant to make clafouti for
>> many years....
>
>This is from _The Gourmet Cookbook_ Volume I:
>
>Clafouti Limousin

I opened up my new issue of Eating Well and what did I see? A
clafouti recipe!



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Thu, 2 Jul 2009 09:35:00 -0700, "Bob Terwilliger"
> > wrote:
>
>> Jean asked about clafouti:
>>
>>> Would you post your tried formula, Bob? I have meant to make clafouti for
>>> many years....
>> This is from _The Gourmet Cookbook_ Volume I:
>>
>> Clafouti Limousin
>
> I opened up my new issue of Eating Well and what did I see? A
> clafouti recipe!
>
>
>

As far as Bob's recipe goes, I was very surprised to see NO cake
flour at WF yesterday. In fact, their flour section has shrunk
considerably. I'll have to look elsewhere.

--
Jean B.

On Sat, 04 Jul 2009 14:50:22 -0400, "Jean B." > wrote:

>sf wrote:
>> On Thu, 2 Jul 2009 09:35:00 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> Jean asked about clafouti:
>>>
>>>> Would you post your tried formula, Bob? I have meant to make clafouti for
>>>> many years....
>>> This is from _The Gourmet Cookbook_ Volume I:
>>>
>>> Clafouti Limousin
>>
>> I opened up my new issue of Eating Well and what did I see? A
>> clafouti recipe!
>>
>>
>>
>
>As far as Bob's recipe goes, I was very surprised to see NO cake
>flour at WF yesterday. In fact, their flour section has shrunk
>considerably. I'll have to look elsewhere.

The EW recipe calls for all purpose. I suppose you could substitute.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> As far as Bob's recipe goes, I was very surprised to see NO cake
>> flour at WF yesterday. In fact, their flour section has shrunk
>> considerably. I'll have to look elsewhere.
>
> The EW recipe calls for all purpose. I suppose you could substitute.

Bets me why the recipe would call for cake flour. I have always made
them with all purpose. That recipe also calls for stirring with a wooden
spoon and and uses scalded and cooled milk. I usually just whisk it all
together.

This sounds wonderful....is the soup thin as in a broth soup or is it a
little thicker after adding the Bisquick dumplings?...thanks.

Gloria P > wrote:

> Victor Sack wrote:
> >
> > The Danish rødgrød med fløde, literally "red groats with cream". It is
> > the same as the German rote Grütze. Made with various red berries.
> > Cream is optional.
>
> Didn't Margaret post a recipe for rote Grütze a short time ago?

Yes, she did:
<http://groups.google.com/group/rec.food.cooking/msg/3b01fd650a12c385>.

It looks like a very good recipe, especially as it contains no
thickeners, but the berry mix, though plausible, is not very typical,
probably reflecting local availability.

Here is my recipe, more typical in this regard. Many other recipes do
call for some kind of thickener:
<http://groups.google.com/group/rec.food.cooking/msg/0357d5dc99c79a70>.

Victor

On Sat, 4 Jul 2009 23:58:39 +0200, (Victor Sack)
wrote:

>Gloria P > wrote:
>
>> Victor Sack wrote:
>> >
>> > The Danish rødgrød med fløde, literally "red groats with cream". It is
>> > the same as the German rote Grütze. Made with various red berries.
>> > Cream is optional.
>>
>> Didn't Margaret post a recipe for rote Grütze a short time ago?
>
>Yes, she did:
><http://groups.google.com/group/rec.food.cooking/msg/3b01fd650a12c385>.
>
>It looks like a very good recipe, especially as it contains no
>thickeners, but the berry mix, though plausible, is not very typical,
>probably reflecting local availability.
>
>Here is my recipe, more typical in this regard. Many other recipes do
>call for some kind of thickener:
><http://groups.google.com/group/rec.food.cooking/msg/0357d5dc99c79a70>.
>
>Victor

Gaaah! In that case something in my kill file is killing Margaret
too. Shoot. No wonder I haven't seen her post in ages.

It has to be something to do with her ISP or (munged?) address.



--
I love cooking with wine.
Sometimes I even put it in the food.

"Victor Sack" > wrote in message
.. .
> Gloria P > wrote:
>
>> Victor Sack wrote:
>> >
>> > The Danish rødgrød med fløde, literally "red groats with cream". It is
>> > the same as the German rote Grütze. Made with various red berries.
>> > Cream is optional.
>>
>> Didn't Margaret post a recipe for rote Grütze a short time ago?
>
> Yes, she did:
> <http://groups.google.com/group/rec.food.cooking/msg/3b01fd650a12c385>.
>
> It looks like a very good recipe, especially as it contains no
> thickeners, but the berry mix, though plausible, is not very typical,
> probably reflecting local availability.
>
> Here is my recipe, more typical in this regard. Many other recipes do
> call for some kind of thickener:
> <http://groups.google.com/group/rec.food.cooking/msg/0357d5dc99c79a70>.
>
> Victor

Just had the SBF's Blueberry soup with Muesli this AM.

BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
complete renovation. Have no idea if it will re-open with same owners

Alan

On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
wrote:

>Just had the SBF's Blueberry soup with Muesli this AM.
>
>BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>complete renovation. Have no idea if it will re-open with same owners
>
>Alan

Long time no see... how's SWMBO?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 3, 7:56*am, "Jean B." > wrote:
> wrote:
> > On Thu, 02 Jul 2009 13:10:46 -0400, "Jean B." > wrote:
>
> > Snipped Bob's recipe that I've saved to use soon.
> >> Yes, breakfast is exactly what I am thinking. *Does the milk need
> >> to be scalded? *Most recipes don't call for that.
>
> > Way back when, milk was scalded for two reasons; to kill bacteria and
> > to neutralize an enzyme that prevented it from thickening properly in
> > recipes.
> > Pasteurization accomplishes that these days so, unless you're using
> > raw milk, it's not necessary to scald. Or, if you're like Bob, and
> > like the taste, go for it.
>
> > Ross.
>
> I associate scalded milk with my parents. *It IS a different
> flavor, and I am not sure I want that. *Actually, I was drinking
> plain Calorie Countdown the other day, and now that we are
> discussing this, I guess that is what the flavor reminded me of.
> Whatever it was, I didn't like it and ended up disguising that
> with a drop of almond extract and a bit of Splenda. *Not bad.

Apparently, Calorie Countdown is low carb milk. It seems they've
removed most of the lactose. You replaced the sweetness with Splenda.
I think that raw or minimally pasteurized milk tastes especially
good. Raw milk is illegal in Missouri--though I know a woman who buys
it illegally, and I've had it several times at her house. The
minimally pasteurized milk I've had was also organic and
unhomogenized, and I remember it tasting even better than my friend's
raw milk. Perhaps it had to do with what the cattle were fed. The
minimally pasteurized milk was really pricey, and I think that part of
the reason is the cost of the equipment to process it probably high,
due to it being a specialty product.

We used to buy raw milk cheddar cheese at this place when we
vacationed in Oklahoma:
http://www.tiawah.com/swandairy.htm
They also sell raw milk. If you ever find yourself on the Will Rogers
Turnpike (MO-OK state line to Tulsa), stop by. It's a rare treat, and
priced accordingly. I don't believe the health claims that many/most
raw milk purchasers tout, but boy, it tastes good.
>
> --
> Jean B.

--Bryan

Alan Zelt > wrote:

> Just had the SBF's Blueberry soup with Muesli this AM.

What a blast from the past... and such a nice one, too! What have you
been up to, you two, in all these years? Do tell. Forget the
unspeakable Müsli, though.

Hope yours is not a drive-by posting, but a permanent return. There's
been a dearth of good food-related posts here lately.

> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
> complete renovation. Have no idea if it will re-open with same owners

Something's been happening to Thoumieux... and I am still hoping
everything will remain mostly the same. Anything else would be a great
disappointment.

Victor

sf > wrote:

> (Victor Sack) wrote:
>
> >Gloria P > wrote:
> >
> >> Didn't Margaret post a recipe for rote Grütze a short time ago?
> >
> >Yes, she did:
> ><http://groups.google.com/group/rec.food.cooking/msg/3b01fd650a12c385>.
> >
> >It looks like a very good recipe, especially as it contains no
> >thickeners, but the berry mix, though plausible, is not very typical,
> >probably reflecting local availability.
> >
> >Here is my recipe, more typical in this regard. Many other recipes do
> >call for some kind of thickener:
> ><http://groups.google.com/group/rec.food.cooking/msg/0357d5dc99c79a70>.
>
> Gaaah! In that case something in my kill file is killing Margaret
> too. Shoot. No wonder I haven't seen her post in ages.
>
> It has to be something to do with her ISP or (munged?) address.
>
>

Look at the date.

Apart from that, Margaret hasn't posted anything in the past three
months or so.

Victor

"Victor Sack" > wrote in message
.. .
> Gloria P > wrote:
>
>> Victor Sack wrote:
>> >
>> > The Danish rødgrød med fløde, literally "red groats with cream". It is
>> > the same as the German rote Grütze. Made with various red berries.
>> > Cream is optional.
>>
>> Didn't Margaret post a recipe for rote Grütze a short time ago?
>
> Yes, she did:
> <http://groups.google.com/group/rec.food.cooking/msg/3b01fd650a12c385>.
>
> It looks like a very good recipe, especially as it contains no
> thickeners, but the berry mix, though plausible, is not very typical,
> probably reflecting local availability.
>
> Here is my recipe, more typical in this regard. Many other recipes do
> call for some kind of thickener:
> <http://groups.google.com/group/rec.food.cooking/msg/0357d5dc99c79a70>.
>
> Victor


Thanks for all the helpful recipes. They've all been cut, pasted and
imported. When I've made the soup, I will report. Even if they turn out
not to be what I remember, they all sound fantastic.

sf wrote:
> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
> wrote:
>
>> Just had the SBF's Blueberry soup with Muesli this AM.
>>
>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>> complete renovation. Have no idea if it will re-open with same owners
>>
>> Alan
>
> Long time no see... how's SWMBO?
>


No, it's SBF, isn't it?

gloria p

On Sun, 05 Jul 2009 11:40:09 -0600, Gloria P >
wrote:

>sf wrote:
>> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
>> wrote:
>>
>>> Just had the SBF's Blueberry soup with Muesli this AM.
>>>
>>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>>> complete renovation. Have no idea if it will re-open with same owners
>>>
>>> Alan
>>
>> Long time no see... how's SWMBO?
>>
>
>
>No, it's SBF, isn't it?
>
I don't think he swings that way - unless he's out of the closet.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 05 Jul 2009 11:40:09 -0600, Gloria P >
> wrote:
>
>> sf wrote:
>>> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
>>> wrote:
>>>
>>>> Just had the SBF's Blueberry soup with Muesli this AM.
>>>>
>>>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>>>> complete renovation. Have no idea if it will re-open with same owners
>>>>
>>>> Alan
>>> Long time no see... how's SWMBO?
>>>
>>
>> No, it's SBF, isn't it?
>>
> I don't think he swings that way - unless he's out of the closet.
>
>

Small Blonde Finn

gloria p

Gloria P > wrote:

>Small Blonde Finn

That's a type of potato right?


S.

"Victor Sack" > wrote in message
...
> Alan Zelt > wrote:
>
>> Just had the SBF's Blueberry soup with Muesli this AM.
>
> What a blast from the past... and such a nice one, too! What have you
> been up to, you two, in all these years? Do tell. Forget the
> unspeakable Müsli, though.
>
> Hope yours is not a drive-by posting, but a permanent return. There's
> been a dearth of good food-related posts here lately.
>
>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>> complete renovation. Have no idea if it will re-open with same owners
>
> Something's been happening to Thoumieux... and I am still hoping
> everything will remain mostly the same. Anything else would be a great
> disappointment.
>
> Victor

Let's just say that as I get closer to retirement, things come in better
focus. The SBF and I get to Europe a couple of times a year. Of course we
visit the MIL in Finland for Xmas Spa. Last year we switched to Estonia.
This year we will be spending two weeks in Budapest.

We both are working too much as we age. Not a good trend. But as retirement
looms, we need to get it all together.

As ever, I am fully consumed with three things: The SBF, baking bread and
photography. By now, after the years of marriage, I have convinced myself
and the SBF that I can bake a good Finnish rye, along with excellent bagels,
a State Fair award winning version of a Pain Poilane, and few other assorted
goodies. So, we must travel throughout Europe to compare to the "real"
breads.

Hence, our trip to Europe a couple of weeks ago. My lifelong passion has
been to spend time in the Pays Basque. We did: Biarritz, Bayonne, St.
Sebastian, St John de Luz, Cambo les Bains, St. John Pied de Port, Ainho,
Ascaine, the Rhune and Espelette.

To learn as much as I could about Basque cuisine. Pinxtos are unbelievable.
Excellent Pork and lamb. Espelette pepper is wonderful. And, of course, what
would that food be without the Irouleguy (red, white and rose). Not many
producers, under 500 hectares of grapes, and spotty quality. I brought home
some wonderful bottles.

Portugal (Lisbon and Sintra really) were something the SBF hasn't done in 20
years. We took an overnight sleeper from Irun to Lisbon. We got their on the
afternoon of St. Anthony's, the biggest holiday in Lisbon. A parade that
started at 10P, ended at 4AM. Street parties with wine, beer and chicken
piri-piri until noon.

I was really impressed with the quality and diversity of the artisan breads.
Quite naturally, the selection of the hams is something to dream about in
the States ( we can't be too careful. The damn foreigners might try to
poison Americans.).

Of course, besides the Port, there was vinho Verde. Very interesting, too.

And The SBF had to have us train over to Sintra to act like mountain goats
visiting all the castles.

And finally, off to Paris for food, Poilane bakery in Cherche Midi, great
food, some bargains in wine, and a day trip to Giverny.

Our long range plans include retirement in either in France, the
Cognac/Limoges area or in Devon.

Our time here in Seattle is haunted by the all too rapid decline of my very
good friend Harry. As you and Barb are aware, life in Nanaimo has not been
good for Harry and Sam. We have visited with them twice in the past year. It
does not get better.

So, what of you, Victor. How has life been with you.

"sf" > wrote in message
...
> On Sun, 05 Jul 2009 11:40:09 -0600, Gloria P >
> wrote:
>
>>sf wrote:
>>> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
>>> wrote:
>>>
>>>> Just had the SBF's Blueberry soup with Muesli this AM.
>>>>
>>>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for
>>>> a
>>>> complete renovation. Have no idea if it will re-open with same owners
>>>>
>>>> Alan
>>>
>>> Long time no see... how's SWMBO?
>>>
>>
>>
>>No, it's SBF, isn't it?
>>
> I don't think he swings that way - unless he's out of the closet.
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

It is the SBF. Not been a swinger, of any variety.

"Gloria P" > wrote in message
...
> sf wrote:
>> On Sun, 05 Jul 2009 11:40:09 -0600, Gloria P >
>> wrote:
>>
>>> sf wrote:
>>>> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
>>>> wrote:
>>>>
>>>>> Just had the SBF's Blueberry soup with Muesli this AM.
>>>>>
>>>>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed
>>>>> for a complete renovation. Have no idea if it will re-open with same
>>>>> owners
>>>>>
>>>>> Alan
>>>> Long time no see... how's SWMBO?
>>>>
>>>
>>> No, it's SBF, isn't it?
>>>
>> I don't think he swings that way - unless he's out of the closet.
>>
>>
>
> Small Blonde Finn
>
> gloria p

Old friends with Almost perfect recall. SHORT Blonde Finn.

Alan Zelt wrote:

> Our time here in Seattle is haunted by the all too rapid decline of
> my very good friend Harry. As you and Barb are aware, life in Nanaimo
> has not been good for Harry and Sam. We have visited with them twice
> in the past year. It does not get better.

I was so happy to see you around and to read your story until
I got to this part. Very upsetting to hear that Harry isn't well.

nancy

On Mon, 06 Jul 2009 02:29:28 GMT, "Alan Zelt" >
wrote:

>Our time here in Seattle is haunted by the all too rapid decline of my very
>good friend Harry. As you and Barb are aware, life in Nanaimo has not been
>good for Harry and Sam. We have visited with them twice in the past year. It
>does not get better.

Sorry to hear that! Vancouver Island is a wonderful place to visit
and Nanaimo has an amazing downtown farmer's market (that's what they
called it). I'd call it a festival because you can buy everything
from art and antiques to honey, vegetables and prepared food while
listening to music on every corner.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 05 Jul 2009 17:31:00 -0600, Gloria P wrote:

> sf wrote:
>> On Sun, 05 Jul 2009 11:40:09 -0600, Gloria P >
>> wrote:
>>
>>> sf wrote:
>>>> On Sun, 05 Jul 2009 03:03:00 GMT, "Alan Zelt" >
>>>> wrote:
>>>>
>>>>> Just had the SBF's Blueberry soup with Muesli this AM.
>>>>>
>>>>> BTW, stopped by Thoumieux a couple of weeks ago. Seems it is closed for a
>>>>> complete renovation. Have no idea if it will re-open with same owners
>>>>>
>>>>> Alan
>>>> Long time no see... how's SWMBO?
>>>>
>>>
>>> No, it's SBF, isn't it?
>>>
>> I don't think he swings that way - unless he's out of the closet.
>>
>
> Small Blonde Finn
>
> gloria p

now there's a closet i could get into!

your pal,
blake

Alan Zelt wrote:

> Let's just say that as I get closer to retirement, things come in better
> focus. The SBF and I get to Europe a couple of times a year. Of course we
> visit the MIL in Finland for Xmas Spa. Last year we switched to Estonia.
> This year we will be spending two weeks in Budapest.

Very nice places! I am sure you will enjoy Budapest and its food.
Old-fashioned Hungarian food is some of the best of them all. Heavy,
though.

> Hence, our trip to Europe a couple of weeks ago. My lifelong passion has
> been to spend time in the Pays Basque. We did: Biarritz, Bayonne, St.
> Sebastian, St John de Luz, Cambo les Bains, St. John Pied de Port, Ainho,
> Ascaine, the Rhune and Espelette.

Great places, all.

> To learn as much as I could about Basque cuisine. Pinxtos are unbelievable.
> Excellent Pork and lamb. Espelette pepper is wonderful. And, of course, what
> would that food be without the Irouleguy (red, white and rose). Not many
> producers, under 500 hectares of grapes, and spotty quality. I brought home
> some wonderful bottles.

From Arretxea? Illaria?

Have you ever been in the general area of Périgord-Quercy (Dordogne)?
Rocamadour is one of the true wonders of this world. Domme, high above
the Dordogne river, is spectacular, and so are Sarlat-la-Canéda, Beynac,
and Brantôme. And it is of course the home of foie gras, black
truffles, confit, cassoulet, cèpes, cou d'oie farci (stuffed goose
neck), etc. Ah! And then there are the Cahors, Bergerac and
Monbazillac wines.

> Portugal (Lisbon and Sintra really) were something the SBF hasn't done in 20
> years. We took an overnight sleeper from Irun to Lisbon. We got their on the
> afternoon of St. Anthony's, the biggest holiday in Lisbon. A parade that
> started at 10P, ended at 4AM. Street parties with wine, beer and chicken
> piri-piri until noon.

Lisbon is great. Not sure I'd enjoy the holiday. I much prefer to
travel out of season everywhere.

> Of course, besides the Port, there was vinho Verde. Very interesting, too.

Yes, I've been drinking white Vinho Verde fairly often lately (it's been
terribly hot here and light white wines are exactly the right thing to
drink; beer, too). Red VV can be very good, too.

> Our time here in Seattle is haunted by the all too rapid decline of my very
> good friend Harry. As you and Barb are aware, life in Nanaimo has not been
> good for Harry and Sam. We have visited with them twice in the past year. It
> does not get better.

Yes, it is so very sad. At least he is unlikely to be suffering.
Samantha probably is.

Victor

"Jean B." wrote:
>
> Arri London wrote:
> >

> >
> > We get very few around here in the SW desert. They get soft but they
> > aren't ripe. The neighbour's tree used to produce very nice apricots but
> > the new residents don't take care of the tree, so nothing there any
> > more. Getting good apricots was sporadic in London; they were grown in
> > several countries and some were better than others.
>
> So, there ARE good ones?
>
> --
> Jean B.

There are but they are like precious gems; few and far between

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Jul 2, 2:41*pm, "-a-" > wrote:
> (snip)
> > I have been looking (and googling) in vain to find a soup I recall being
> > served once at Los Angele's now-gone-but-formerly-Old-Hollywood Scandia
> > restaurant. *As I recall it was a chilled soup, thick but uniform in a
> > liquid consistency (i.e., no bits of fruit), but not an aspic, that was rich
> > and red -- it may well have been cherries as the basic ingredient. *most of
> > the few recipes I've found as alleging to be a Scandia fruit soup involved
> > boiling dried fruits (and doesn't mention grinding/sieving or otherwise
> > creating a uniform consistency).
> >
> > Does anyone have a suggestion. *I remember being surprised at how
> > refreshing, sweet and unexpected it was.
> =======================================
>
> That is 'redgrot mit floedd' - NOT spelled like that!!!
> Made with raspberries (or some native berry) I think.
> Looks almost clear but not jelled in the least.
> The picture in the book had seeds, but maybe yours was strained.
> It's in the Time-Life Foods of the World "Cooking in Scandinavia".
> SOMEBODY on this list has a copy.
> I gave my copy to a friend but I'll try to borrow it back.
> Lynn in Fargo


SOMEBODY, huh? :-)

Rodgrod med Flode
Red Fruit Pudding with Cream (Danish)

Six servings

1-1/2 pounds of fresh raspberries or strawberries, or a combination of
the two (or substitute two 10-ounce packages of frozen berries)
2 tablespoons sugar
2 tablespoons arrowroot powder
1/4 cup cold water
slivered almonds
1/2 cup light cream

Remove any hulls from the fresh berries, wash the berries quickly in a
sieve, drain and spread them out on paper towels, and pat them dry. Cut
the larger berries into quarters and place them in the container of an
electric blender. Whirl at high speed for 2 or 3 minutes until they are
pureed. If you are using frozen berries, defrost them thoroughly, then
puree them in the blender‹juices and all. To make the dessert by hand,
rub the contents of the packages, or the fresh berries, through a fine
sieve set over a large mixing bowl. Place the berry puree (which should
measure about 2-1/3 cups) in a 1- to 1-1/2 quart enameled or stainless
steel saucepan and stir int he sugar. Bring to a boil, stirring
constantly. Mix the 2 tablespoons of arrowroot and the cold water to a
smooth paste, and stir it into the pan. Let the mixture come to a
simmer to thicken the jelly (do not let it boil), then remove the pan
from the heat.

Pour into individual dessert bowls or a large serving bowl. Chill for
at least 2 hours. Before serving the rodgrod, decorate the top with a
few slivers of almonds and pass a pitcher of light cream separately.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

thanks, Barb.

This sounds like the thing itself, although everything listed here has been
so tasty, I may have a fruit soup orgy with them all.


"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Lynn from Fargo Ografmorffig > wrote:
>
>> On Jul 2, 2:41 pm, "-a-" > wrote:
>> (snip)
>> > I have been looking (and googling) in vain to find a soup I recall
>> > being
>> > served once at Los Angele's now-gone-but-formerly-Old-Hollywood Scandia
>> > restaurant. As I recall it was a chilled soup, thick but uniform in a
>> > liquid consistency (i.e., no bits of fruit), but not an aspic, that was
>> > rich
>> > and red -- it may well have been cherries as the basic ingredient. most
>> > of
>> > the few recipes I've found as alleging to be a Scandia fruit soup
>> > involved
>> > boiling dried fruits (and doesn't mention grinding/sieving or otherwise
>> > creating a uniform consistency).
>> >
>> > Does anyone have a suggestion. I remember being surprised at how
>> > refreshing, sweet and unexpected it was.
>> =======================================
>>
>> That is 'redgrot mit floedd' - NOT spelled like that!!!
>> Made with raspberries (or some native berry) I think.
>> Looks almost clear but not jelled in the least.
>> The picture in the book had seeds, but maybe yours was strained.
>> It's in the Time-Life Foods of the World "Cooking in Scandinavia".
>> SOMEBODY on this list has a copy.
>> I gave my copy to a friend but I'll try to borrow it back.
>> Lynn in Fargo
>
>
> SOMEBODY, huh? :-)
>
> Rodgrod med Flode
> Red Fruit Pudding with Cream (Danish)
>
> Six servings
>
> 1-1/2 pounds of fresh raspberries or strawberries, or a combination of
> the two (or substitute two 10-ounce packages of frozen berries)
> 2 tablespoons sugar
> 2 tablespoons arrowroot powder
> 1/4 cup cold water
> slivered almonds
> 1/2 cup light cream
>
> Remove any hulls from the fresh berries, wash the berries quickly in a
> sieve, drain and spread them out on paper towels, and pat them dry. Cut
> the larger berries into quarters and place them in the container of an
> electric blender. Whirl at high speed for 2 or 3 minutes until they are
> pureed. If you are using frozen berries, defrost them thoroughly, then
> puree them in the blender > rub the contents of the packages, or the fresh
> berries, through a fine
> sieve set over a large mixing bowl. Place the berry puree (which should
> measure about 2-1/3 cups) in a 1- to 1-1/2 quart enameled or stainless
> steel saucepan and stir int he sugar. Bring to a boil, stirring
> constantly. Mix the 2 tablespoons of arrowroot and the cold water to a
> smooth paste, and stir it into the pan. Let the mixture come to a
> simmer to thicken the jelly (do not let it boil), then remove the pan
> from the heat.
>
> Pour into individual dessert bowls or a large serving bowl. Chill for
> at least 2 hours. Before serving the rodgrod, decorate the top with a
> few slivers of almonds and pass a pitcher of light cream separately.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

On Thu, 2 Jul 2009 18:42:25 -0700, "Bob Terwilliger"
> wrote:

>Lou replied:
>
>>> The authentic Limousin clafoutis is made with cherries, though. It's one
>>> of the best uses I know for sweet cherries. (Sour cherries have better
>>> uses, most of them involving chocolate.)
>>>
>>
>> I think that depends of how much you like sour cherries. I planted a
>> tree in the spring or 2003. Here's what it looks like now:
>>
>> http://i43.tinypic.com/300ae1i.jpg
>>
>> I got about 6 quarts off it and will get more over the coming weekend.
>> This is the first year it's produced enough to do anything with. Last
>> year was ok but the Blue Jays tore it apart. This year they've left
>> it alone.
>>
>> I used some as a topping for the Jam Lady's cream cheese coffee cake
>> and it was awesome. I did add brown sugar to the crumble topping. It
>> got many raves from friends.
>
>I *love* sour cherries! I think they're a lot more versatile for cooking
>than sweet cherries are. It doesn't get cold enough here for them to grow
>well, so I have to settle for canned sour cherries if I want them.
>
>As I mentioned, sour cherries go well with chocolate: Try adding chocolate
>chunks to a sour-cherry pie sometime. Or make a sour-cherry topping for a
>chocolate cheesecake. Or make pain au chocolat and dip it into the sour
>cherry soup you mentioned.
>
>Speaking of that soup, I'm imagining it in a shallow bowl with a mound of
>lemon sorbet in the middle. You said that lemon and cinnamon were also
>common in dessert soups; I think orange zest might be a good thing to add to
>the basic soup recipe, especially if you also add cinnamon.

I made it again this past weekend and used what was on hand to
experiment relying on memory from what I'd read. I added a splash of
lemon oil, cinnamon and brown sugar. It was delicious. I'm stuck on
the dumpling idea even if it's not traditional. I think I made the
batter to thick because they got way to dense. My dumpling experience
is minimal so I'll have to work on that.

>Sour cherries go well with almonds; I've got a recipe for a great
>cherry-almond cobbler. (Also try mixing Cherry Heering and Amaretto for an
>after-dinner drink.)
>
>I wish they grew here....

Thanks for the tips. I'm glad they grow here and that my tree is
healthy. There's pro's and con's to living anywhere. You can't get
decent seafood anywhere near where that tree is, but you can walk to a
lake and catch a crappie dinner for two in less than an hour. It all
evens out.

Lou

On Fri, 03 Jul 2009 10:34:15 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>> > wrote:
>>
>> >sf wrote:
>> >
>> >>> clafoutis
>> >>
>> >> To be perfectly honest, I've only eaten that once and it was plum.
>> >
>> >I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>> >The authentic Limousin clafoutis is made with cherries, though. It's one of
>> >the best uses I know for sweet cherries. (Sour cherries have better uses,
>> >most of them involving chocolate.)
>> >
>> >Bob
>>
>> I think that depends of how much you like sour cherries. I planted a
>> tree in the spring or 2003. Here's what it looks like now:
>>
>> http://i43.tinypic.com/300ae1i.jpg
>
>You bastid! I SO JEALOUS!!!

<laugh> Patience is not one of my strengths but 6 years isn't so long
I guess. I'm jealous of your canning knowledge. As I've said I have
all the stuff except the knowledge.

>> I got about 6 quarts off it and will get more over the coming weekend.
>> This is the first year it's produced enough to do anything with. Last
>> year was ok but the Blue Jays tore it apart. This year they've left
>> it alone.
>
>Netting. They are NOT entitled to a free meal on you!

The cherry tree is about 18 feet tall now so netting might be a bit
much. But the currant bush is just short of 6 foot and that's going
to need netting next year. I didn't realize it was so big until
Louise was behind it and I couldn't see her. The red raspberries have
been useless the last few years but they're coming back and Louise
wants to get the proper fertilizer and make them proper. Which means
I'll have to build a netting structure.

There's a small (20 acre) forest behind us that's loaded with black
raspberries, blackberries, and mulberries. I can't cover them but
since Louise gathers gallons of berries each year I guess it's not
necessary.
>
>> I used some as a topping for the Jam Lady's cream cheese coffee cake
>> and it was awesome. I did add brown sugar to the crumble topping. It
>> got many raves from friends.
>
>> Lou
>
>What'd you do to the cherries first? I like apricot butter swirled
>through that filling.

The cherries were culled, halved and pitted. That's it. They didn't
need anything else. (IMO) It was a great coffee cake. I have
softened chopped dried apricots and that was wonderful also. I do
have your "Fruit Butter Primer" but it didn't get done this year.
Louise went to Florida a couple weeks ago and got me 3 pounds of
apricots to play with when she was gone. I told her I wouldn't have
time but she got them anyway. Unfortunately they went in the compost,
but fortunately they were only $.99 a pound. Uggg.

Lou

On Fri, 03 Jul 2009 17:58:56 GMT, blake murphy
> wrote:

>On Thu, 02 Jul 2009 09:34:07 -0500, Lou Decruss wrote:
>
>> On Thu, 2 Jul 2009 02:13:34 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>>sf wrote:
>>>
>>>>> clafoutis
>>>>
>>>> To be perfectly honest, I've only eaten that once and it was plum.
>>>
>>>I've made clafoutis with cherries, peaches, plums, and caramelized pears.
>>>The authentic Limousin clafoutis is made with cherries, though. It's one of
>>>the best uses I know for sweet cherries. (Sour cherries have better uses,
>>>most of them involving chocolate.)
>>>
>>>Bob
>>
>> I think that depends of how much you like sour cherries. I planted a
>> tree in the spring or 2003. Here's what it looks like now:
>>
>> http://i43.tinypic.com/300ae1i.jpg
>>
>
>god, i love those kind of cherries. probably been forty years, though.

It was for me too until I grew my own.

Lou