Floof post: One of these....
7 years ago
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Floof post: Pizza......the great divider
Comments (62)I truly love pizza and there aren't many toppings I dislike -- even a light bit of anchovy adds a nice bit of flavor. Right now my favorite is kale or spinach or arugula, with goat cheese or feta. I am also fond of Canadian bacon and pineapple, vegetable with thin sliced eggplant and zucchini (Leucadia Pizza in Encinitas, CA made a wonderful one), and most any other veggie combo. Pesto instead of tomato sauce is great also. Simple, classic pepperoni occasionally. Fresh herbs. It depends on my mood on the day! When I make my own, I like to put a variety of veggies and greens, and use the muffaletta mix from Aldi (my DD likes the spicier version, but this is plenty hot for me). I might put a little meat on (whatever I have on hand) but usually don't. I'll dress up my favorite frozen pizza with extra herbs and veggies. What I don't care so much for is thick bready crust (the thinner the better), fried crusts, sweet tomato sauce, hamburger (just seems wrong), barbeque (likewise), green peppers (I love them in meat loaf but almost nowhere else) and multiple fatty meat combos. None of that would stop me from eating it, though!...See MoreFloof post: Desserts
Comments (31)Where to begin? Cookies: Any of my late mother's cookie recipes. My favorites are the Swedish Cut-out cookies and Wolferman's Four O'Clocks. I also adore the Joy of Cooking Butterscotch Brownies. Pies: All time favorite is Wolferman's Rum Cream pie. Also adore Pumpkin pie (nothing on it), Buttermilk pie, Pecan pie, Apple pie, and the Coconut Cream pie the Woman's Exchange used to make. Cakes: Angel food (must be homemade using my grandmother's recipe), yellow cake with boiled caramel frosting. I adore my mother's recipe for Fruit Cake as well. Candy: Oh let me count the ways! Anything that is dark chocolate. I love Karl Bissinger's candy in St Louis, and La Maison du Chocolat. Ice Cream: Jeni's Salted Caramel, Graeter's Black Raspberry Chocolate Chip, Graeter's Bourbon Pecan Chocolate Chip, B&R Pralines 'n Cream, B&R Peanut Butter and Chocolate. LOVED B&R's Chocolate Raspberry Truffle and a really old one Cream de Camamel - haven't seen that one in over 30 years! Cheesecake: Mrs Porter's recipe, either with cherry pie filling on top, or sour cream. She made the very best cheese cake on earth and was generous to share her recipe. I love a good fruit clafoutis. A dessert souffle is sublime. Chocolate mousse. Eton Mess, Hot raspberry souffle - TDF! Raspberries with sugar and cream. Yes, I do like my sweets! Tonight, it was sliced fresh Pennsylvania peaches (I think they are far better than any southern peach) with some dark brown sugar on them....See MoreSemi Floof Post ---Breaking Bread
Comments (58)I guess I must be some kind of dinosaur :-) I was raised in an age where social decorum and learning proper table manners was just as much a part of one's education as was learning your times tables and spelling!! Young women of a certain age often went to charm school or took a course in social etiquette that instructed one in how to properly navigate social interaction on various levels. Knowing how to dress for various occasions, what was accepted dinnertime conversation, what fork to use when, how to set a table correctly, how to break (NEVER cut!!) and butter a dinner roll according to the accepted procedures of the time, etc. were standard topics that we all learned. And this was a typical urban middle class upbringing.....nothing posh or relegated only to the wealthy upper class. So these "rules" are pretty much ingrained in me. And while our approach to these situations is much more casual these days and with less reliance on what may actually be outdated rules of etiquette, those who do not follow them do stand out, at least in my eyes. Good manners remain good manners, even if times change....See MoreFloof-Post a food related picture
Comments (51)Melamakarona (Μελομακάρονα) Greek cookies that I made. I had to buy little paper cups for them because they are a bit messy, since they are dipped in a honey syrup, and they have chopped walnuts on top. They are traditionally made at Christmastime. Main spices are cinnamon, cloves, and orange zest. The recipe also uses orange juice and cognac. I put some of them in this container that used to have baklava in it....See More- 7 years ago
- 7 years ago
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