Floof! Odd sources of nostalgia....
5 years ago
last modified: 5 years ago
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The Floof Club.
Comments (150)The inflo. And with that 'The Floof Club' rides into the sunset. I looked them all over, some nice flowers seen here. Since there are about 500,000 catt alliance hybrids I think we must start a sequel. We probably just scratched the surface. Nick...See MoreFloof - misused phrases
Comments (172)I think it was the Norman conquest in general that brought so many French words into English but I'm not sure. I cited a curious example of a few related words but the uncountable number of food related words and the many other words of all kinds are much more numerous than most people realize. I don't know and didn't look for the answer but I wonder if words of French origin outnumber words from any other single source. In return, many English words are used as shortcuts in French. Not so much incorporated into the language as with other words but rather for colloquial, informal use. A typical comment among co-workers on Friday afternoon is to say "Bon weekend", the meaning of which is obvious to an English speaker. You wear "un smoking" (tux) to formal affairs, leave your can in "le parking", work up "le business plan", and on and on....See MoreFestive Floof/Vent Here!
Comments (38)I haven't been to a family holiday since my dad died in 1968. It used to always be at my mother's house, but after my dad died, she started going to my brother's, and my sister moved away, and back, and away, and unaccounted for sometimes. She didn't get along with very many people...so it was always just Jody and me, until Erin came along in 1980. She finished high school and moved to Houston for university and never moved back. So the concept of family or family celebrations or family getting together for the holidays is kind of foreign to me. Now my mother, brothers, sister, and all in laws, and most of my nieces and nephews, and Jody have passed away. It is just me. Erin spends holidays with her husband's family, which is good, because I am glad for her to be part of a family, although knowing her so well, she probably would rather just spend it with her husband. Of course, I miss Jody, but I don't mind being alone. I prefer it. I bought a turkey, but not sure if I will cook it before or after or on the day. Heck, I may just leave it in the freezer. I am expecting company after Thanksgiving....not particularly looking forward to that. I don't mind company but I am ready for them to leave after a couple of days, and I get a sense that he plans to stay awhile. (He is bringing his cat). I have sort of a routine and I like to keep to it, plus I have to be home a lot because a couple of the horses are fed four times a day. I do miss all the foods associated with holidays past, and I plan to make several of the ones I like best....probably not all at the same time. My company to-be has already sent his likes and dislikes in that department, and they aren't the same as mine....so we will see. He says we can eat out a lot. Great. Not....See MoreEgg Floof-How do you like your eggs?
Comments (84)Lol, Bunny :) The crust is the only actual recipe; the quiche is just s method… 4 eggs beaten with 3/4 cup heavy cream with salt and pepper and whatever herbs you like, poured into a parbaked crust lined with shredded cheese and whatever else you want. This is a double crust recipe; for chicken or ham and leek pie i use it all, but for quiche I freeze half the dough. 2 1/2 cups sifted AP flour quarter cup grated Parmesan 12 tblsp salted butter (or equal amount of unsalted butter and a tsp table salt) 1/2 cup sour cream 1 egg at room temp In a food processor, pulse flour (and salt if you’re using unsalted butter) and parmesan til combined. Add in cold butter cut into 1/2 inch pieces and pulse until butter is pea sized Combine sour cream and beaten egg, then add half to the flour mixture and pulse five or six times, then add the rest and pulse until a dough begins to form. I put a piece of plastic wrap on the counter and dump the dough into it, then bring it together by pulling the sides of the plastic in towards the center. (it’s easier than handling it and oreserves the butter temp better.) Divide the dough equally and form into disks, wrap and refrigerate for an hour, or put one in the freezer for future use....See More- 5 years agolast modified: 5 years agoamylou321 thanked carolb_w_fl_coastal_9/10
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