"Julie Bove" wrote in message ...
"cshenk" > wrote in message
...
> Gary wrote:
>
>> On 12/29/2020 4:38 PM, Sheldon Martin wrote:
>> >On Tue, 29 Dec 2020 09:07:07 -0500, Gary > wrote:
>> >
>> > > dsi1 wrote:My son had a more restrained pizza. Perhaps this is the
>> > > future of pizza.
>> > > > https://photos.app.goo.gl/qs9JAsT18DtNHSHH8
>> > >
>> > > Not the pizza of the future. Another good looking one for the
>> > > present!
>> >
>> > If that's supposed to be pizza it looks lihe Julie Bove crap.
>>
>> I've always suspected that Julie might be a very good cook.
>> Not so much for herself and very limited tastes, but what she cooks
>> for others.
>
> She's posted some things over time that did indeed sound very tasty.
I've been cooking since I was 8. Have had very few complaints. I can recall
a Soba Noodle salad that was horrid. Also, Company's Coming Beef and Peaches
was not a hit. And twice, for different reasons, I screwed up the mashed
potatoes that went into pierogies and a cottage pie. Also had two pecan
fudge pies that would not set, and caramels that would not set. The pie was
still edible. I added walnuts to the caramels and used it as sauce over ice
cream.
In NY, I made chicken stew with dried corn, not realizing that the corn
needed to be soaked for a long time. I had to pick it out, kernel by kernel.
I was feeding the neighborhood kids. They loved it! Minus the corn of
course.
Then the recent rice weirdness. Happened again last night. At 20 min. there
was a lot of water on top. I did manage to get edible rice but it's slightly
sticky. I did notice in looking at the raw, some grains are opaque and some
are translucent. So I think that's the problem.
Then there was the Spam Loaf Hawaiian that boasted that Dad would love it.
He did not. He also asked me never to make the rather phallic looking fruit
salad, both from the same cookbook.
I may have forgotten a few things, but those stand out in my mind.
I am well known for my baking and candy making and have people place orders
with me over the years. I never went into this as a business because for as
much as I love cooking, I think I would burn out on it if I had to do it all
day, every day.
But... People always remember me for my cooking. One of my ex's relatives
asked Angela if I still cooked all the time. The relatives in PA thought I
did nothing but cook. And when I was there, I did. He has a lot of relatives
there and they were always stopping by to try my food. One of his mom's
caretakers asked if her sister could come over to try my pot roast. It was
an unusual recipe in tomato sauce with lots of vegetables, including
mushrooms, celery and bell peppers.
I also try to cook specifically for those I am serving. I am good at
remembering people's dislikes or intolerances and will always have something
different for them. For instance, a former SIL likes all forms of potatoes
but mashed. So when I knew she was coming, I'd put put a bowl of baked
potatoes as well. If was fine if there were leftovers as they could be used
for something else. And if feeding a crowd, I'll do a salad bar rather than
a tossed salad.
I love making challenging recipes if I have someone to eat them. I've made
a lot of Thai food, even though I won't touch it myself. I've been told it's
better than what you can get in a restaurant. At least the ones around here.
====
Yes, I wish you would share more recipes
) Please would you share your
pot roast one?
)