On Thu, 11 Sep 2008 10:44:03 -0500, Isabella Woodhouse
> wrote:

>In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>> > In article >,
>> > Brian Mailman > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >
>> >>> Did you look at the recipe, Jorge? It's sweet and spicy -- freshly
>> >>> ground allspice, ground cinnamon, half the clove they ask for (I'm SO
>> >>> leery of any more clove than a whisper), lemon zest, lemon juice.
>> >>> There's a hint of lemon.
>> >> With all due respect...it kinda sounds like catsup/ketchup jam.
>> >
>> > Huh! So it does! Chunkier, though. '-) A discernible lemon note.
>> > ("Lemon note." How's *that* for hoity-toity dressing up what was
>> > undoubtedly some poor farm woman's late season mumbling about "all those
>> > damned tomatoes and what am I supposed to DO with them all!!")
>> >> Then again, there are recipes for Tomato Soup Cake that turn out quite
>> >> well.
>> >
>> > My Spiced Tomato Jam looks pretty. Somewhere (here?) I read that it was
>> > good with hot (is there any other kind?) popovers. I've decided to
>> > crack a jar of it and try it out Ð Rob loves popovers. Maybe tonight.
>> > Pictures at 11:00.
>
>> What's a popover? Some sort of dish from Lower Slobbovia or what?
>
>Egad it's been ages since I heard someone say "Lower Slobbovia". But I
>can't recall the origin. Was that an Archie Bunker thing maybe?
>Popovers, btw, are a quick bread originally made by pouring the batter
>into the drippings of a roasting hunk of beef when it's nearly done. It
>would puff up like crazy into all kinds of weird shapes. But most people
>now mostly make them in popover pans where they are a bit less greasy.
>I'd love to find a gluten-free sub for popovers so I could put my tomato
>marmalade on them.
>
>Isabella

Lower Slobbovia came from Al Capp's great L'il Abner comic strip.
What you describe as a popover, we always knew as Yorkshire Pudding.

Ross.