Food Floof! Potluck Specialty
amylou321
4 years ago
last modified: 4 years ago
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Floof-ish: Buyers Remorse: The perils of shopping hungry
Comments (47)When I was working in an office, the company provided plastic cutlery and paper plates, plus there was pizza day the first Friday of every month, and there were tons of pizzas for everyone to have for lunch that the owner provided. Those were the only days I ate in the company lunchroom. I lived 1.3 miles from work, and my commute was four minutes, which meant that I could go home for lunch. I used to take excess food to work to give away, but it was generally something I grew and had too much of, such as figs, when they were in season. One woman from Israel particularly liked my figs, and so I invited her to come to my house one week-end and pick some for herself. She brought her husband, and they picked quite a few figs. I was getting about 40 figs a day and needed to get rid of them. She made some fig jam with some of the figs and gave me some of the jam, which was very nice. Sometimes we would have potluck lunches at work (for special occasions), and people would bring all kinds of homemade exotic dishes that they had made at home, although one woman would bring a bucket of fried chicken that she had bought, and a few people would bring chips and drinks that they had bought. There were always massive amounts of leftovers. The main time that I overbuy is when I go to a farmers' market, and the reason for this is that I do not go more than once a week, as a rule, and that is on week-ends. I often buy more vegetables and fruit than I can eat. I know this is an old thread, but I saw a link to it at the side of the page....See MoreFloof: Comfort Food
Comments (56)the blue box mac and cheese with spoonfuls of hot salsa mixed in. one day my mother said don't ask i made a mistake. I tried it, ate much of it Week or so later asked if she remembered how she made it. she laughed and said yes here's how. its a once or twice a year dish that reminds me of her laughing...See MoreFood Floof! My Famous....what?
Comments (52)Edited to correct typos. Preheat oven to 350F. Grease two 9-inch round cake pans with shortening or coat with cooking spray. Line bottoms with parchment paper and grease again. Measure flour, cocoa, baking soda, baking powder and salt into a medium-size bowl. Stir with a fork until well blended and no lumps of cocoa remain. In large mixing bowl, beat butter using an electric mixer on medium-high speed until very creamy. Gradually add 1 cup granulated sugar and 3/4 cup brown sugar, beating until light and fluffy, at least 3 minutes. Beat in eggs, 1 at a time. Add vanilla until blended. Turn mixer to low and beat in 1/3 of flour mixture, then half of buttermilk, beating only until mixed after each addition. Beat in another third of flour mixture, then remaining buttermilk, ending with remaining flour mixture. Beat only until evenly blended. Overbeating at this point will toughen cake. Divide batter evenly between pans, then bang pans on counter several times to remove air bubbles. Bake in center of 350F oven until center of cake springs back when lightly touched and sides of cake start to pull away from pan, from 30 to 35 minutes. Let cakes cool in pans set on a rack for 10 minutes, then turn out. Remove parchment paper, then cool cakes thoroughly on racks. When ready to assemble cake, slice each in half horizontally to make 4 layers. To make filling, combine frozen concentrate, 3/4 cup sugar and gelatin in a small saucepan. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange zest and 1/4 cup liqueur. Press a sheet of waxed paper into surface of orange mixture and refrigerate just until it no longer feels warm to the touch, about 20 minutes. Whip cream in a large mixing bowl until soft peaks will form. Gradually beat in icing sugar until combined. Fold in liqueur mixture until evenly blended and no white streaks of whipping cream remain. To assemble, place a layer of cake, cut side up, on a serving plate. Brush with about 1 tbsp liqueur. Spoon a scant fifth of filling onto middle of layer, then gently spread almost to edge. Top with a cake layer, brush with 1 tbsp liqueur, then spread with a fifth of filling. Repeat until all layers have been added. Use remaining filling to frost top and sides of cake. Refrigerate immediately for at least 4 hours, preferably overnight, so flavors blend. For best flavor, bring cake to room temperature before serving. Leftover cake will keep well, loosely covered, in the refrigerator for about 2 days....See MoreFestive Food Floof! Christmas!
Comments (45)I managed to do everything I planned to do despite having a bad reaction to the latest round of chemo on the 20th. We went back to our home in the country and I was feeling relatively OK the next day so I did some prep for cooking, making the sausagemeat stuffing for the turkey and freezing it. I had made pumpkin pies and brownies before we went down to the city for the treatment and put them into the freezer in our unit there. I was glad that I did as I felt dreadful on the Friday and Saturday. I was a little better on the Saturday so I continued with prepping, chopping bread cubes and celery and onions etc for the bread stuffing, then we had to pack it all up and head down to the city again as DD and her little family were arriving at the airport in the early evening. We were lending them DH’s car so at least he had to be there. It was touch and go as to whether I would be up to driving my car down (as opposed to DH’s sister bringing him back to the country and then him driving both of us in my car) but through sheer stubbornness I made it :-). Sunday morning I felt almost human again so I put the ham I had pre-studded with cloves into the oven and basted it with a mix of orange juice, cranberry sauce, honey and mustard at regular intervals. It turned out delicious and moist :-) As it happened I didn’t need to bring salads so I made the cheesecake I had planned to make and that was me done for the day. We took the ham and the desserts and all our presents to my BIL’s place and had a great evening with the whole extended family and then divvied up leftovers. I gave away a fair amount of ham, which was fine with me as I had bought a large one just for the purpose. Christmas morning I made the bread stuffing then stuffed the turkey buffe with it then sealed it in with the sausagemeat stuffing. We took that, the remaining ham and a pumpkin pie to the holiday apartment where DD is staying. Her DH made waffles with fresh fruit and maple syrup for brunch, then we played with DGS and opened presents while the turkey roasted along with the potatoes. After a while DD made an appetiser of brie wedges coated in panko and fried, along with cranberry sauce and rocket salad. Then we had the turkey, ham, green beans with prosciutto, roasted Dutch carrots, cauliflower cheese, hasselback potatoes, bread sauce and gravy and big puffy mini Yorkshire puddings (made by DSIL), followed by pumpkin pie at a decent interval. It was a lovely low key day and we had a great time with DD, DSIL and DGS, who is the most delightful baby 🥰...See Moreamylou321
4 years agoamylou321
4 years agoamylou321
4 years agoamylou321
4 years agolast modified: 4 years agoamylou321
4 years agolast modified: 4 years agoamylou321
4 years agolast modified: 4 years agoamylou321
4 years agolast modified: 4 years agoamylou321
4 years agolast modified: 4 years agoamylou321
4 years agolast modified: 4 years ago
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