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.
Obviously, I can’t tell you the last time I pulled out the crumb tray.
I received this Cadillac of toasters from my good friend V when I turned 50. Now that’s not quite two decades ago and I promise I’ve cleaned it during that time.
There’s no strict schedule on this particular household task. Maybe I should make a note of it.
We make a lot of toast.
Cilantro. On the side.
I’ve read that for some people it tastes like soap.
Others can pile it on and enjoy the distinctive flavor.
Cilantro- what do you say?
yes or no?
What makes us like or dislike tastes? Last night at the Kiez Eis store one of the ice cream flavors was Spargel/asparagus. Another distinctive flavor. I wasn’t brave to try it although I eat it as a vegetable.
My DIL told me recently they offered Cilantro Ice Cream flavor and it was delicious. To her. Would you try it?
We were sad when a local neighborhood business on Cedarville Street, Groceria Italiana, closed their doors last summer..
But here’s the good news!
It has recently reopened as Bloomfield Groceria. It’s really close to Steve’s work so he picked up this wonderful ravioli and brought it home.
We are thrilled they are in business under new proprietors.
Especially after tonight’s dinner of their delicious Spinach and Cheese Ravioli. I sautéed baby spinach- you can see it peeking out underneath.
And I grated some fresh Parmigiano-Reggiano on top. I asked Steve if he could to pick up mushroom ravioli for dinner next week.
Here’s an Pittsburgh Post-Gazette article written by Bob Batz, Jr., about the new Bloomfield Groceria
A colorful carrot on the cutting board this afternoon.
Universal remedy. Hot soup.
(or a different soup recipe if Veg or GF)
My DIL made Chicken Soup in her Insta-Pot.
Under the weather? Feeling a chill? A little blue? Just hungry? Maybe you’re not even sure what ails you. Or you’re in the pink.
I heartily recommend a good bowl of hot soup.