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3335. PelleNilsson - 11/5/2005 7:40:04 PM What goes on here?
 
In the meantime, this picture is of two young relatives of ours. They are contemplating a doll which the girl, Victoria, was presented with just a few minutes earlier.
It's a sweet picture, but the doll is also interesting. My wife's maternal grandmother had eleven siblings. All but one of them emigrated to America in the early 20th century. They had to struggle to establish themselves, then to cope with the Depression and then came WWII. But after the war they could and did visit the old country and, of course, they brought presents from their new one. The doll was one of those, given to my wife towards the end of the 40s. And now it has a new keeper. Here is a better picture of it.
3336. Magoseph - 11/5/2005 8:06:23 PM What goes on here?
I'll be darned if I know--tell us.
Lovely young relatives you have, Pelle. 3337. PelleNilsson - 11/5/2005 9:34:02 PM I'll be darned if I know--tell us.
Perhaps on Monday if nobody has come up with an answer. Hint: traditional craft. 3338. PelleNilsson - 11/7/2005 8:46:34 PM Here is an extremely heavy hint as to what is going on.
And here is a photo of the two ladies at an earlier occasion.
The velvet dress, like the doll, is a present from America. 3339. robertjayb - 11/7/2005 8:52:55 PM Candle making? 3340. PelleNilsson - 11/7/2005 8:53:54 PM Of course. 3341. PelleNilsson - 11/7/2005 9:32:46 PM The end result:
 3342. wonkers2 - 11/8/2005 12:20:22 AM Elegant. 3343. PelleNilsson - 11/13/2005 8:24:27 PM Shadows on the kitchen wall.
 3344. thoughtful - 11/14/2005 4:57:58 PM Well I took a stab at it and made a recipe called "real southern corn bread". I used the self-rising white cornmeal, melted bacon fat in a cast iron pan and baked the batter in the pan.
Came out tasting very bland except it tastes like bacon grease.
It may be authentic southern, but it's unfortunately not the corny taste i'm looking for. I'll keep trying. 3345. alistairconnor - 11/14/2005 5:35:02 PM Sounds like the "self-rising white cornmeal" bit is your problem. Go find some organic stone-ground dirty looking cornmeal, and add your own baking soda...
Just a generic comment. I know nothing about corn bread, but what you bake is never better than the ingredients. 3346. Jenerator - 11/14/2005 6:21:28 PM Thoughtful,
I have some deep Southern roots, and so one of my valued posessions is a Civil War cookbook.
The recipe for campfire biscuits for infantry is almost identical to the one you posted. When they didn't have cast iron pans, they used their musket blades directly in the fire.
Because so many of the Confederate soldiers lived on cornmeal and lard (lard if they were lucky, water if they were unlucky) many of them got scurvy. 3347. robertjayb - 11/14/2005 6:21:56 PM Get some regular yellow cornmeal, Aunt Jemima's or such, and follow the recipe on the box...maybe add an extra egg. 3348. Jenerator - 11/14/2005 6:37:26 PM In a different direction, I stumbled onto a delicous Greek/Persian restaurant this weekend.
My mom and I were thinking of going to a noodle-house in little Vietnam. Two doors down from our favorite place was a new cafe called Yum Yum. We thought for sure it was another Vietnamese (or Korean) place, but I noticed that it was full of Mediterrean and Muslim looking people. We decided to try it inspite of the name.
It had the best baba ghanoush I have ever had. He grilled the egg plant and prepared it in front of us. The hummus was very smooth and midly flavored. I suspect he used chick peas and fava beans to get a softer favor and texture.(?)
I ordered the Gyro plate which was similar to a kebab plate with saffron rice and it was sooooooooo good. The meat was fresh and spiced perfectly and the tzatsiki was the perfect mix of yogurt, spices, mint and onion.
The dessert menu was limited (cheese cake or Baklava) but he gave us his hidden house specialty. I think it was called khooma (?). It was similar to Baklava but not as drippingly sweet and it was made from vermicelli rather than phylo.
My mom only ordered the house soup which was a chicken based broth with lemon, ginger, parsley, mushrooms, onions, and fresh herbs. It was fresh, like a restorative broth that you sip on a rainy ay.
Anyway, my mom and I feasted for less than $20!! I can't wait to go back.
The chef's daughter, a sixth grader, let us know that she and her family moved to Richardson from Lebanon and that her dad was a professional chef back home. 3349. thoughtful - 11/14/2005 9:31:45 PM I tried the yellow corn meal version several times in several different ways and it's still not the flavor i want. That's why i went with something different. The southern way said it has to be white corn meal. But it's not what i wanted.
3350. PelleNilsson - 11/14/2005 10:12:17 PM I'm sorry about the sorry picture that originally appeared in #3343. I must have saved the wrong version in Photoshop. You may think the new one is rotten too, but at least it's rotten in the way I intended it to be. 3351. Neato - 11/15/2005 10:07:56 AM Thoughtful, I make cornbread that has real corn in it, as well as the ubiquitous yellow corn meal. Maybe that would give you the corn taste. I reckon you could add a cup or so of corn off the cob to any recipe. 3352. thoughtful - 11/15/2005 4:58:16 PM This year's xmas card has been ordered...a picture of my back yard in winter taken from our dining room window.
Will be with a dark green background and the following haiku.
Sound enough to stand
Strong enough to bend into
Winter's icy hand
3353. PelleNilsson - 11/15/2005 5:40:01 PM Beautiful. Pristine. 3354. thoughtful - 11/15/2005 7:43:07 PM thanks pelle.
I was thinking how much I'll miss that view when we move to the new house...if we ever get there.
The cedars so nicely frame the maple which turns a lovely color in the fall.
Surprise of surprises the pear tree on the left (little one hiding behind the cedar) has put out a ton of fruit this year. For some reason, the usual suspects (squirrels, raccoons) have allowed us to eat the pears this year vs. years past when they've stripped the tree bare.
Hubby's been eating pears for lunch every day and I've made pear crunch and pear cobbler for dessert. Very tasty.
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