Repeat Food Floof! Its that time of year.....
5 years ago
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Floof! Time travel! The year is 2005
Comments (25)I would have been finishing up my 10th year of working at a small K-8 elementary school and the school would have been finishing up the school year. At this time of year, we would have been practicing for the school play and participating in track events. May would have brought field trips to mark the end of the school year and the 8th graders would have been excited about their upcoming graduation trip. For many of them, it would be their first time going out of town and staying in a hotel. The 8th grade graduation plans would have been well under way. Spring testing would also have been taking place along with parent/teacher conferences. It was a very busy time of year at school, but also a fun time as everyone (students and staff) looked forward to the arrival of summer break. I think the only people who didn't look forward to the end of the school year were the parents!...See MoreFood floof! Snapshot!
Comments (49)Plllog, I think your comment about grits being served at any meal in the South is absolutely accurate, at least in my experience. I commented that we served Gruyere Grits to our Chinese guests as a side dish for filet mignon. I also listed Shrimp and Grits as a dish that I would serve as representative of my region. Just this morning, I was thinking that I needed to make up a batch of Gruyere Grits to freeze in meal size portions. P, your comment about salad on a burger reminded me of our trip to Australia. On a couple of occasions DH or DD ordered a burger. It was listed as coming with salad. We expected a small side salad. We finally learned that “salad” meant lettuce on the burger. I regret that we never chose to have a slice of beet on our burger. When we returned, a woman who worked for me who was married to an Aussie told me that it was pretty classic. I also agree with Outside Playing, that grits are not served every day at breakfast in the South. My momma never served them, but my daddy would eat them every chance he got. Nevertheless, I would say that grits are often served at breakfast in the south, see pic below of instant grits in individual packets. Just for fun, I googled “Southern Living grits.” Boy, are there lots of ways to cook grits! I’m not sure, but I think grits became less regional when Jimmy Carter went into the White House. I have a vague recollection of people trying to figure out the singular of grits. Annie, my mom must have been kin to your grandpa. She thought the finest breakfast was a piece of chocolate pie! I just looked up “peameal bacon.” I found it is what the North American Meat Institute calls “Canadian bacon.” I’ve had plenty of Canadian bacon, except I’ve never seen Canadian bacon rolled in cornmeal. Interesting. Thanks for sending me on the quest to figure it out! Elmer, bless you little trollish heart, you’re just not happy until you’ve insulted someone, are you?...See MoreRepeat floof! Online orders!
Comments (40)Wanted something quick and easy to make to eat so I got some food from Walmart delivered. I ordered some hamburger buns and they replaced my 8 pack with a 12 pack for some reason. I am one person, hard for me to eat 8, let alone 12. I wanted the buns to make some sloppy joes, quick and easy since I'm not feeling great right now. I bought some salad makings and fresh sweet peppers to snack on, among other things since I've eaten canned/frozen junk all week. No energy to really make a meal and didn't want to eat the burgoo and white bean chicken chilli meals I made up for work and froze. I almost ordered a huge box of Hebrew National hot dogs in blankets but decided against it. I did order a box of Jimmie Dean frozen frittatas. I had ordered some flower bulbs a month or so ago and they came today. Hoping I feel better so I can plant them. I also have some garden stakes that were backordered months ago that are arriving soon. They're cute, multi colored spirals. My bread machine is supposed to be mailed out mid month. I was getting updates from ABT since ordering it in April but they didn't send me a new update and it didn't come by the end of last month like they had told me so I emailed them. Not holding my breath....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 More
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