This post is from Nov 2011
I’m getting the ingredients tomorrow
Do you like cooked fresh cranberry sauce or raw relish? Or neither? Or both? Or the slices of Cranberry Jelly from a can?
Here’s the 2011 post
The annual making of the cranberry-orange relish. I don’t make this any other time of year.I’ve heard lots of different renditions of cranberries and everyone has their favorite. My mother used to use a metal meat grinder and screw it onto a table or chair with a woven potholder to keep the wood from being marred. Her recipe was strictly cranberries and navel orange. I add a Granny Smith and today a HoneyCrisp as well. I used to have one of those grinders and ground relish with Mark when he was a boy in the same manner as my mother. My friend J from Omaha gave me her MagiMix French Processor when she got a Cuisinart. That was more than 25 years ago and it still works. It has a European plug so I have to keep a little extra piece to plug it in. So two bags of cranberries, washed and drained, two oranges, two apples(peel on) 1 3/4 C sugar.
That is all there is to it. Refreshing and tart and sweet simultaneously. And thanks to Susan K for the Turkey towels. Very festive.
Happy Thanksgiving. I will put the bowl in a cardboard box so it doesn’t spill and drive to dinner at the other Grandma’s.
This tapioca is take out from the Grant Bar in Millvale. I took it out of the container and put it in the glass. Eating it reminds me of childhood. If you click the word Tapioca you will learn it’s a starch without much nutritional value.
Here’s the question-tapioca? Yes or no?
I added a piece of mandarin as it looked as if it needed a garnish. I had it for breakfast. They include a couple of half and half shots so I put one in my coffee, not on the tapioca.
There aren’t many places open on Sunday night, late. You’re headed home and stop in to get their #2 Best Seller -To Go. Vinegary Coleslaw and Fries right in between the thick slices of Italian bread.
Primanti Bros. In The Strip District
I took a few pictures while Steve was inside getting the sandwich. We split one. It’s sufficient.
The little yellow marshmallow chicks wrapped in cellophane showed up in 1953. They used to appear on store shelves at Easter time. Now you can get them year round in other holiday shapes. Information on the history and detailed categories such as “alleged indestructibility“ and Peeps “Recipes” at Wikipedia. There are contests and ingredients listed at that link, too. Yes, people microwave Peeps. That’s a lot of food color, isn’t it? Perhaps you ate them as a child but wouldn’t think of biting off a head of one now.
Here’s the question. Would you eat one? And if you did, would you want the Peep stale or fresh?
There are “Peeps haters” in the world-Julie Bosman wrote in a 2012 article in the New York Times. She states that Peeps are “polarizing”
Something about Peeps must intrigue me as here are two previous blog posts about them
Dessert at the Cafe at the Frick. See those slices of fresh pear? The flaky crust galette was warmed and topped with a scoop of ricotta gelato. That’s a golden drizzle of bourbon caramel and a shake of cinnamon you see finishing the presentation. Oh and a pansy with a few blueberries for garnish. Mmmmmm.It was a perfect fall dessert.
Before lunch, my friend V and I had seen the exhibit of Katherine Hepburn Dressed for Stage and Screen showing her Costume and Fashion Collection. On view until January 12th. This winter we’ll watch a few of the old movies featured to see her wearing the costumes on screen. Here’s an article link https://www.post-gazette.com/life/fashion/2019/10/17/The-Frick-Pittsburgh-Katharine-Hepburn-Dressed-for-Stage-Screen/stories/201910170010in the Post-Gazette by Sarah Bauknecht about the exhibition
from The Philadelphia Story
Katherine Hepburn had a 20 inch waist.
When I go out to eat I like to order something I don’t prepare at home. But I won’t be ordering the Liver & Onions.
It’s a NO for me but when my sister comes to visit and we are across the river at the Grant Bar it’s what she orders. This photo is the Oakdale Diner in Oakdale PA. Their fancy electronic sign keeps changing. I waited until the Liver & Onions in lights flashed back on.
I’ve asked you about flavors and tastes before, food preferences. So which is it? Liver and Onions Yes or No?