My neighbor had some lovely extra items from a party she hosted. She brought them to our house. We enjoyed sampling the cheeses, accompanied by red grapes, pepper strips and celery sticks she gifted us.
Thank you Kelly.
I started looking up cheese and saw that many people can’t eat hard cheeses and some get migraines and cheese can cause painful indigestion for others. Lactose intolerance affects some people, too. Ouch.
I like cheese and probably consume too much of it as I find it satisfying and delicious. But it has high fat content!
Fall Festival at the Stephen Foster Community Center on Friday September 12.
Kielbasa Pirogies Sauerkraut Applesauce Pumpkin pie Raffle Prizes The Pittsburgh Zoo Mobile came to the Center Pancake Turtle named Jack Photo of Red Boa by Artist Nancy Fenton. Thank you
Pittsburgh -My friend Roberta brought this Plum Torte to breakfast Labor Day 2025. On that same day, my friend Joanne sent me a NYTimes article about it being Plum Torte Season
My sister Mary has two clippings of recipes from the NYTimes
Ruth ~ After talking to you about Marion Burros’ Purple Plum Torte I decided to make it once again. The New York Times has made it famous by writing about it and publishing the recipe, and I know your friend brought you one recently. The recipe is easy and foolproof. I made one individual serving in a little cocotte, and served it up with some Jeni’s “Brambleberry Crisp” ice cream and a small glass of plum wine. A great idea for some future dinner party.
And I cut the large one with a 6-piece pie/cake cutter that I found at my local restaurant supply store.
Thanks for giving me the idea to bake this fall classic!
JB
Joanne’s Purple Plums in Florida St Augustine Plum Torte by Joanne
Joanne’s dear friend Colleen (you’ve seen her quilts and cookbooks on the blog )
In the late 1950s my father would get Limpa Bread from a Swedish man named Elmer in a deli in New Jersey. Sharp cheese wrapped in a paper went on the slice of brown bread. It was delicious. I made the Joy of Cooking recipe for Limpa bread about 40 years ago but it wasn’t as I remembered. But-
I got a recipe from this library book pictured below, using some of the sourdough starter my friend gave me
Orange zest, molasses, anise seed, beer, and rye flour help recreate the flavor of Limpa Bread
I wanted an honest critique of my efforts so Chef Sam met me in the Millvale parking lot to try a slice. He brought sharp cheese, a homegrown cucumber sliced and Kalamata Olives
Maybe a tad less of the dark rye, he said, but that the flavors were wonderful
I think the recipe from this cookbook was the answer to baking the bread of my childhood, delicious
After I created the 9 image grid, (pics photographed in natural window light) I realized I was missing part of the sequence. See the 3 pics below in the night kitchen light
One thing I learned from a Gordon Ramsey cooking show, a few years ago, was to place what you’re cooking in an order so you know when to turn which piece. Start at 12:00 noon. Then 1,2, 3 o’clock etc.
A friend at exercise class gave me sourdough starter and a basic recipe. I learned why she advised don’t use tap water. Filtered or Spring water. The chlorine in the city water can kill the yeast (or at least slow it down.)
I’ve been feeding the starter refrigerating it when I’d leave town, take it back out and feed it again and was planning to bake sourdough bread.
Today was the day. I used a ln enameled cast iron bread baker that Jen S and I bought from Aldi last year.
Putting it into a handmade bread bag. “Always Fresh Bread” in Ukrainian
I took a book out of the library through the Libby App online and renewed it tonight.
