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Happy Birthday, Sara, Keeper of the Faith. Bless you and keep you around forever.
Oddly, I got right to the article. Thanks, Mike. If anyone wants to read it, I copied and saved it. Though you'll miss the photos.
We are so lucky to have a Grist and Toll right here, not only in LA but right in Pasadena, an easy location on my side of town. How that happened, I can't imagine. Also there are classes and "bakes" in their oven and a portable oven they bring out in conjunction with the bread guild I joined. Not that I have taken advantage of this. It's expensive. It is one of those things I would like to join in if I can get control of my "life and all it's complications". 🙂
I assume you've tried all that you could find online today?
Welcome, italiancook. Whether you have original recipes or not, I'm sure you have things you can teach us, or pass along. Italian, or baking, or whatever strikes your fancy. I'm glad to hear you won your battle with your health and are going strong. Though we bemoan the loss of the KAF BC, we'll be going strong too, partly because of people like you who jump in and fight the good fight, and have lovely manners and the graciousness to say a good word to folks now and then.
We have a real Italian and a fabulous baker in Gina G. She is on the BC Facebook group. I don't recall whether or not she signed up here. She can cook and bake rings around many of us. Hope we can get the two of you talking.
I had copied your Microwave Peanut Brittle ages ago but confess I haven't made it. Just in case, I checked to see if I had a microwave sponge candy in my files but of course not. If you like, I'll search my few books that may have such a thing. I'm assuming you copied it from a magazine or such? I've had a few cookbooks disappear also. One had a food processor pizza dough that I missed for years. I suppose if I had it today, I would no longer like it, having had far better bakers to advise.
Yes, the BBC is closing it's food site. Here is the link:
http://www.grubstreet.com/2016/05/bbc-will-close-massive-food-website.htmlI hope to make these next week. I think I may have copied them from the BC. I'm involved in a giant bake and box cookies for disabled veterans next week. Your recipe sounds like a winner. I suspect I'll use butter though.
Thanks, BakerAunt. When you quoted the SW Airlines magazine, I had thought I would grab one next week when we trek to Austin. But I can't travel back in time to 2012! So you came through the time warp and brought me another reason to make potatoes and cheese. Yay.
I thanked Mike privately but not publicly. Three cheers, Mike! You're one of the ones I would truly have missed.
Yay, wonky, I'm so glad to see you here. I thought you were one of the ones that evaporated into the mist . . .
Our herbs winter over so no need to replant, except the sage, which is really hurting for some reason, and basil. Maybe because it's been there for up to 15-20 years? So there are tomatoes, leeks, shallots, okra (failed every year so he's trying again), peppers, I may try a new thing or two. Several years ago I grew specialty pumpkins, mainly white/Australian, stunning in October. I might try to track down some sorrel. I was given two multiple herb pot plants so there's a tumult of several kinds of thyme, plus oregano and lavender. We just went shopping to replace our lawn and a shade tree. What a surprise is the Pakistani mulberry. They are at least two inches long and sweet even when having little color, looking disconcertingly like a caterpillar. They have a core, though, and while they would make a good jam or for snacking, I don't think I want a mulberry tree.
Well, of course, BakerAunt, I would like to try it. I may even try to find Montasio if the Cheese Store is still in Silverlake (an old section of town that used to be favored by LA nobility (architects, writers, musicians), that still has an artsy vibe. Whole Foods may even have it. It would be fun to taste test it against something else, or find a similar product not so pricey. I still may use olive oil.
Looks terrific. Potato pancake, Italian style. When bakeraunt first said "Frico Caldo", I thought she meant frico, those discs made by heating a flattened pile of parmesan (or romano or asiago) in a pan, non-stick I advise, until it melts into a lacy crispy golden bite of deliciousness. I have no problem with subbing the potatoes, oil or even the Montasio. Though I would love to taste Montasio. I hope olive oil would work without to much smoking.
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