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potpourri
wrote in message ... On Thu, 13 Dec 2018 17:47:50 -0000, "Ophelia" > wrote: > > >wrote in message ... > >On Thu, 13 Dec 2018 17:08:34 -0000, "Ophelia" > >wrote: > >> >> >>"Fruitiest of Fruitcakes" wrote in message ganews.com... >> >>On 13 Dec 2018, Ophelia wrote >>(in article >): >> >>> >>> "graham" wrote in message news 
>>>>>> On 2018-12-12 8:23 p.m., Bruce wrote: >>> > On Wed, 12 Dec 2018 17:44:41 -0700, > wrote: >>> > >>> > > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: >>> > > > >>> > > > A small handful of whole cloves, a couple of cinnamon sticks and >>> > > > some >>> > > > orange peel in simmering water makes the whole house smell >>> > > > wonderful >>> > > > and puts a little moisture in the air. >>> > > Recently, I've been making pomanders for dried potpourri like the 3 >>> > > in >>> > > this pictu >>> > > https://postimg.cc/ZWpVX7rP >>> > >>> > >>> > Potpourri sounds a bit fuddy-duddy, but the containers are beautiful. >>> Thanks! Scented candles are much more dangerous! >>> >>> == >>> >>> The scent of those candles makes me feel sick. I would much rather have >>> something like the ones you are making. >> >>My youngest sons partner bought us an electric diffuser last Christmas. >>At >>first I was sceptical because the bottle of fragrance oil it came with was >>not particularly nice (to me) smelling. >> >>However, I looked on Ebay and discovered the vast range of scented oils >>that >>are available and bought some I thought might be ok. >> >>I love vanilla, and there are fruity ones, plus one called cut grass. Now >>I >>add a few drops of one of those on occasion. There is also a cinnamon and >>orange oil which is very pleasant. >> >>== >> >>Oh! Maybe I should have another look!! I do like the scent of vanilla ... > >Bake a cake. > >== > >Heh we are discussing scents ... not just cakes! Nothing makes a house smell good like baking... and there are countless flavors/scents. == Of course. I don't disagree but we are speaking about scents when we are NOT baking  |
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potpourri
"graham" wrote in message news
On 2018-12-13 8:35 a.m., U.S. Janet B. wrote: > On Wed, 12 Dec 2018 21:16:41 -0700, graham > wrote: > >> On 2018-12-12 5:51 p.m., wrote: >>> On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: >>> >>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: >>>>> >>>>> A small handful of whole cloves, a couple of cinnamon sticks and some >>>>> orange peel in simmering water makes the whole house smell wonderful >>>>> and puts a little moisture in the air. >>>>> >>>> Recently, I've been making pomanders for dried potpourri like the 3 in >>>> this pictu >>>> https://postimg.cc/ZWpVX7rP >>>> Graham >>> >>> Lovely. >>> >> Thanks! > > really, really lovely. Is there a part of the process that you enjoy > more? > Thanks! For me it's getting the form right. Take off a mm in one place and it can make the difference between a good shape and a form that "sings". For example, I am not as happy with the one on the left in figured maple(but my sister loves it) as I am with the other two that are made from relatively plain wood. === Keeps you out of mischief .. maybe ;P |
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potpourri
On Thursday, December 13, 2018 at 8:28:29 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Thursday, December 13, 2018 at 7:49:39 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Thursday, December 13, 2018 at 7:11:58 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Thursday, December 13, 2018 at 5:33:11 AM UTC-10, U.S. Janet B. > > > wrote: > > > > On Wed, 12 Dec 2018 21:18:07 -0700, graham > wrote: > > > > > > > > >On 2018-12-12 7:10 p.m., jmcquown wrote: > > > > >> On 12/12/2018 7:44 PM, graham wrote: > > > > >>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > >>>> > > > > >>>> A small handful of whole cloves, a couple of cinnamon sticks and > > > > >>>> some > > > > >>>> orange peel in simmering water makes the whole house smell > > > > >>>> wonderful > > > > >>>> and puts a little moisture in the air. > > > > >>>> > > > > >>> Recently, I've been making pomanders for dried potpourri like the > > > > >>> 3 > > > > >>> in > > > > >>> this pictu > > > > >>> https://postimg.cc/ZWpVX7rP > > > > >>> Graham > > > > >> > > > > >> Those are beautiful! > > > > >> > > > > >> Jill > > > > >Thanks! I usually have to explain what a pomander is to people. They > > > > >are > > > > >so used to scented candles and plug-ins these days. > > > > > > > > Readers would most likely know what a pomander is. > > > > > > You'd pretty much have to be an old fart to know what a pomander is. > > > You'd > > > pretty much have to be an old fart to know what a Jethro Tull is. Well, > > > mostly. > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > == > > > > > > But, but, but I am an old fart ... <g> > > > > > > btw I made that Asian beef thingy today. Too sweet for me but D. loved > > > it  )> > > > That's the thing about Asian food. Sweetness is considered an important > > element. The thing about Japanese candy is that it ain't sweet enough. > > That's goofy! The Brits, on the other hand, know a thing or two about the > > proper amount of sweet in their sweets! > > == > > > > That is so odd )) Well it sure suits D. in the sweetness department, and> > no I am not referring to candy )> > You're referring to yourself? Hee hee. > > == > > THWAP!!! ;p That was a big, hearty, one. I felt that one. We've been driving a Jeep XJ. The weird thing about that is my wife has wanted to get an early 60's Land Rover. She's been watching too many British mystery TV shows. The ones that happen in lovely small towns in the countryside where an alarming number of village residents keep getting murdered. A lot of those amateur detectives like to drive 60's Land Rovers because as we all know, the amateur British crime solvers are a delightful, quirky, lot.. Anyway, I come to find out that the Jeep XJ was designed to be an American version of the most honorable Land Rover. In a way, my wife got her wish. All's well that ends well. |
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potpourri
"dsi1" wrote in message ... On Thursday, December 13, 2018 at 8:28:29 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Thursday, December 13, 2018 at 7:49:39 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Thursday, December 13, 2018 at 7:11:58 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Thursday, December 13, 2018 at 5:33:11 AM UTC-10, U.S. Janet B. > > > wrote: > > > > On Wed, 12 Dec 2018 21:18:07 -0700, graham > wrote: > > > > > > > > >On 2018-12-12 7:10 p.m., jmcquown wrote: > > > > >> On 12/12/2018 7:44 PM, graham wrote: > > > > >>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > >>>> > > > > >>>> A small handful of whole cloves, a couple of cinnamon sticks > > > > >>>> and > > > > >>>> some > > > > >>>> orange peel in simmering water makes the whole house smell > > > > >>>> wonderful > > > > >>>> and puts a little moisture in the air. > > > > >>>> > > > > >>> Recently, I've been making pomanders for dried potpourri like > > > > >>> the > > > > >>> 3 > > > > >>> in > > > > >>> this pictu > > > > >>> https://postimg.cc/ZWpVX7rP > > > > >>> Graham > > > > >> > > > > >> Those are beautiful! > > > > >> > > > > >> Jill > > > > >Thanks! I usually have to explain what a pomander is to people. > > > > >They > > > > >are > > > > >so used to scented candles and plug-ins these days. > > > > > > > > Readers would most likely know what a pomander is. > > > > > > You'd pretty much have to be an old fart to know what a pomander is. > > > You'd > > > pretty much have to be an old fart to know what a Jethro Tull is. > > > Well, > > > mostly. > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > == > > > > > > But, but, but I am an old fart ... <g> > > > > > > btw I made that Asian beef thingy today. Too sweet for me but D. > > > loved > > > it )> > > > That's the thing about Asian food. Sweetness is considered an important > > element. The thing about Japanese candy is that it ain't sweet enough. > > That's goofy! The Brits, on the other hand, know a thing or two about > > the > > proper amount of sweet in their sweets! > > == > > > > That is so odd )) Well it sure suits D. in the sweetness department, > > and > > no I am not referring to candy )> > You're referring to yourself? Hee hee. > > == > > THWAP!!! ;p That was a big, hearty, one. I felt that one. We've been driving a Jeep XJ. The weird thing about that is my wife has wanted to get an early 60's Land Rover. She's been watching too many British mystery TV shows. The ones that happen in lovely small towns in the countryside where an alarming number of village residents keep getting murdered. A lot of those amateur detectives like to drive 60's Land Rovers because as we all know, the amateur British crime solvers are a delightful, quirky, lot. Anyway, I come to find out that the Jeep XJ was designed to be an American version of the most honorable Land Rover. In a way, my wife got her wish. All's well that ends well. == I like your wife |
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potpourri
On Thursday, December 13, 2018 at 8:20:35 AM UTC-10, graham wrote:
> On 2018-12-13 8:35 a.m., U.S. Janet B. wrote: > > On Wed, 12 Dec 2018 21:16:41 -0700, graham > wrote: > > > >> On 2018-12-12 5:51 p.m., wrote: > >>> On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: > >>> > >>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > >>>>> > >>>>> A small handful of whole cloves, a couple of cinnamon sticks and some > >>>>> orange peel in simmering water makes the whole house smell wonderful > >>>>> and puts a little moisture in the air. > >>>>> > >>>> Recently, I've been making pomanders for dried potpourri like the 3 in > >>>> this pictu > >>>> https://postimg.cc/ZWpVX7rP > >>>> Graham > >>> > >>> Lovely. > >>> > >> Thanks! > > > > really, really lovely. Is there a part of the process that you enjoy > > more? > > > Thanks! For me it's getting the form right. Take off a mm in one place > and it can make the difference between a good shape and a form that > "sings". For example, I am not as happy with the one on the left in > figured maple(but my sister loves it) as I am with the other two that > are made from relatively plain wood. Thanks for the photo. I love that delicate rim on that jar. You have continuity of grain with the lid. That's trick! That turned handle is simply delightful. Congrats! |
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potpourri
On Thursday, December 13, 2018 at 10:20:12 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Thursday, December 13, 2018 at 8:28:29 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Thursday, December 13, 2018 at 7:49:39 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Thursday, December 13, 2018 at 7:11:58 AM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > On Thursday, December 13, 2018 at 5:33:11 AM UTC-10, U.S. Janet B. > > > > wrote: > > > > > On Wed, 12 Dec 2018 21:18:07 -0700, graham > wrote: > > > > > > > > > > >On 2018-12-12 7:10 p.m., jmcquown wrote: > > > > > >> On 12/12/2018 7:44 PM, graham wrote: > > > > > >>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > > >>>> > > > > > >>>> A small handful of whole cloves, a couple of cinnamon sticks > > > > > >>>> and > > > > > >>>> some > > > > > >>>> orange peel in simmering water makes the whole house smell > > > > > >>>> wonderful > > > > > >>>> and puts a little moisture in the air. > > > > > >>>> > > > > > >>> Recently, I've been making pomanders for dried potpourri like > > > > > >>> the > > > > > >>> 3 > > > > > >>> in > > > > > >>> this pictu > > > > > >>> https://postimg.cc/ZWpVX7rP > > > > > >>> Graham > > > > > >> > > > > > >> Those are beautiful! > > > > > >> > > > > > >> Jill > > > > > >Thanks! I usually have to explain what a pomander is to people. > > > > > >They > > > > > >are > > > > > >so used to scented candles and plug-ins these days. > > > > > > > > > > Readers would most likely know what a pomander is. > > > > > > > > You'd pretty much have to be an old fart to know what a pomander is.. > > > > You'd > > > > pretty much have to be an old fart to know what a Jethro Tull is. > > > > Well, > > > > mostly. > > > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > > > == > > > > > > > > But, but, but I am an old fart ... <g> > > > > > > > > btw I made that Asian beef thingy today. Too sweet for me but D. > > > > loved > > > > it )> > > > > > That's the thing about Asian food. Sweetness is considered an important > > > element. The thing about Japanese candy is that it ain't sweet enough.. > > > That's goofy! The Brits, on the other hand, know a thing or two about > > > the > > > proper amount of sweet in their sweets! > > > == > > > > > > That is so odd )) Well it sure suits D. in the sweetness department, > > > and > > > no I am not referring to candy )> > > > You're referring to yourself? Hee hee. > > > > == > > > > THWAP!!! ;p > > That was a big, hearty, one. I felt that one. > > We've been driving a Jeep XJ. The weird thing about that is my wife has > wanted to get an early 60's Land Rover. She's been watching too many British > mystery TV shows. The ones that happen in lovely small towns in the > countryside where an alarming number of village residents keep getting > murdered. A lot of those amateur detectives like to drive 60's Land Rovers > because as we all know, the amateur British crime solvers are a delightful, > quirky, lot. Anyway, I come to find out that the Jeep XJ was designed to be > an American version of the most honorable Land Rover. In a way, my wife got > her wish. All's well that ends well. > > == > > I like your wife Me too! The weird thing about her is that she grew up in a totally unstable, violent, dysfunctional, family. Something awful was always happening or someone was getting beat up daily. In the end, she didn't turn out bitter, angry, or morose. My wife and her siblings are just as sweet, non-jaded, and big-hearted, as them come. She remained loyal and took care of her mother until the very end. These things and how it all went down shall always remain a mystery to me. |
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potpourri
On 2018-12-13 1:27 p.m., dsi1 wrote:
> On Thursday, December 13, 2018 at 8:20:35 AM UTC-10, graham wrote: >> On 2018-12-13 8:35 a.m., U.S. Janet B. wrote: >>> On Wed, 12 Dec 2018 21:16:41 -0700, graham > wrote: >>> >>>> On 2018-12-12 5:51 p.m., wrote: >>>>> On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: >>>>> >>>>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: >>>>>>> >>>>>>> A small handful of whole cloves, a couple of cinnamon sticks and some >>>>>>> orange peel in simmering water makes the whole house smell wonderful >>>>>>> and puts a little moisture in the air. >>>>>>> >>>>>> Recently, I've been making pomanders for dried potpourri like the 3 in >>>>>> this pictu >>>>>> https://postimg.cc/ZWpVX7rP >>>>>> Graham >>>>> >>>>> Lovely. >>>>> >>>> Thanks! >>> >>> really, really lovely. Is there a part of the process that you enjoy >>> more? >>> >> Thanks! For me it's getting the form right. Take off a mm in one place >> and it can make the difference between a good shape and a form that >> "sings". For example, I am not as happy with the one on the left in >> figured maple(but my sister loves it) as I am with the other two that >> are made from relatively plain wood. > > Thanks for the photo. I love that delicate rim on that jar. You have continuity of grain with the lid. That's trick! That turned handle is simply delightful. Congrats! > Thanks! I've turned several of those and I'm still trying to improve on the shape and proportions. That piece is made of spalted western maple. |
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potpourri
On Thursday, December 13, 2018 at 10:49:27 AM UTC-10, graham wrote:
> On 2018-12-13 1:27 p.m., dsi1 wrote: > > On Thursday, December 13, 2018 at 8:20:35 AM UTC-10, graham wrote: > >> On 2018-12-13 8:35 a.m., U.S. Janet B. wrote: > >>> On Wed, 12 Dec 2018 21:16:41 -0700, graham > wrote: > >>> > >>>> On 2018-12-12 5:51 p.m., wrote: > >>>>> On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: > >>>>> > >>>>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > >>>>>>> > >>>>>>> A small handful of whole cloves, a couple of cinnamon sticks and some > >>>>>>> orange peel in simmering water makes the whole house smell wonderful > >>>>>>> and puts a little moisture in the air. > >>>>>>> > >>>>>> Recently, I've been making pomanders for dried potpourri like the 3 in > >>>>>> this pictu > >>>>>> https://postimg.cc/ZWpVX7rP > >>>>>> Graham > >>>>> > >>>>> Lovely. > >>>>> > >>>> Thanks! > >>> > >>> really, really lovely. Is there a part of the process that you enjoy > >>> more? > >>> > >> Thanks! For me it's getting the form right. Take off a mm in one place > >> and it can make the difference between a good shape and a form that > >> "sings". For example, I am not as happy with the one on the left in > >> figured maple(but my sister loves it) as I am with the other two that > >> are made from relatively plain wood. > > > > Thanks for the photo. I love that delicate rim on that jar. You have continuity of grain with the lid. That's trick! That turned handle is simply delightful. Congrats! > > > Thanks! I've turned several of those and I'm still trying to improve on > the shape and proportions. That piece is made of spalted western maple. It's very gratifying to unlock the spirit form hidden within a lump of wood. It's like a freakin' miracle. What will happen when you finally reach perfection? |
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potpourri
On Thu, 13 Dec 2018 13:18:00 -0800 (PST), dsi1 >
wrote: >On Thursday, December 13, 2018 at 10:49:27 AM UTC-10, graham wrote: >> On 2018-12-13 1:27 p.m., dsi1 wrote: >> > On Thursday, December 13, 2018 at 8:20:35 AM UTC-10, graham wrote: >> >> On 2018-12-13 8:35 a.m., U.S. Janet B. wrote: >> >>> On Wed, 12 Dec 2018 21:16:41 -0700, graham > wrote: >> >>> >> >>>> On 2018-12-12 5:51 p.m., wrote: >> >>>>> On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: >> >>>>> >> >>>>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: >> >>>>>>> >> >>>>>>> A small handful of whole cloves, a couple of cinnamon sticks and some >> >>>>>>> orange peel in simmering water makes the whole house smell wonderful >> >>>>>>> and puts a little moisture in the air. >> >>>>>>> >> >>>>>> Recently, I've been making pomanders for dried potpourri like the 3 in >> >>>>>> this pictu >> >>>>>> https://postimg.cc/ZWpVX7rP >> >>>>>> Graham >> >>>>> >> >>>>> Lovely. >> >>>>> >> >>>> Thanks! >> >>> >> >>> really, really lovely. Is there a part of the process that you enjoy >> >>> more? >> >>> >> >> Thanks! For me it's getting the form right. Take off a mm in one place >> >> and it can make the difference between a good shape and a form that >> >> "sings". For example, I am not as happy with the one on the left in >> >> figured maple(but my sister loves it) as I am with the other two that >> >> are made from relatively plain wood. >> > >> > Thanks for the photo. I love that delicate rim on that jar. You have continuity of grain with the lid. That's trick! That turned handle is simply delightful. Congrats! >> > >> Thanks! I've turned several of those and I'm still trying to improve on >> the shape and proportions. That piece is made of spalted western maple. > >It's very gratifying to unlock the spirit form hidden within a lump of wood. It's like a freakin' miracle. What will happen when you finally reach perfection? That'll be his wooden burial crate. |
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potpourri
"dsi1" wrote in message ... On Thursday, December 13, 2018 at 10:20:12 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Thursday, December 13, 2018 at 8:28:29 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Thursday, December 13, 2018 at 7:49:39 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Thursday, December 13, 2018 at 7:11:58 AM UTC-10, Ophelia wrote: > > > > "dsi1" wrote in message > > > > ... > > > > > > > > On Thursday, December 13, 2018 at 5:33:11 AM UTC-10, U.S. Janet B. > > > > wrote: > > > > > On Wed, 12 Dec 2018 21:18:07 -0700, graham > > > > > > wrote: > > > > > > > > > > >On 2018-12-12 7:10 p.m., jmcquown wrote: > > > > > >> On 12/12/2018 7:44 PM, graham wrote: > > > > > >>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > > >>>> > > > > > >>>> A small handful of whole cloves, a couple of cinnamon sticks > > > > > >>>> and > > > > > >>>> some > > > > > >>>> orange peel in simmering water makes the whole house smell > > > > > >>>> wonderful > > > > > >>>> and puts a little moisture in the air. > > > > > >>>> > > > > > >>> Recently, I've been making pomanders for dried potpourri like > > > > > >>> the > > > > > >>> 3 > > > > > >>> in > > > > > >>> this pictu > > > > > >>> https://postimg.cc/ZWpVX7rP > > > > > >>> Graham > > > > > >> > > > > > >> Those are beautiful! > > > > > >> > > > > > >> Jill > > > > > >Thanks! I usually have to explain what a pomander is to people. > > > > > >They > > > > > >are > > > > > >so used to scented candles and plug-ins these days. > > > > > > > > > > Readers would most likely know what a pomander is. > > > > > > > > You'd pretty much have to be an old fart to know what a pomander is. > > > > You'd > > > > pretty much have to be an old fart to know what a Jethro Tull is. > > > > Well, > > > > mostly. > > > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > > > == > > > > > > > > But, but, but I am an old fart ... <g> > > > > > > > > btw I made that Asian beef thingy today. Too sweet for me but D. > > > > loved > > > > it )> > > > > > That's the thing about Asian food. Sweetness is considered an > > > important > > > element. The thing about Japanese candy is that it ain't sweet enough. > > > That's goofy! The Brits, on the other hand, know a thing or two about > > > the > > > proper amount of sweet in their sweets! > > > == > > > > > > That is so odd )) Well it sure suits D. in the sweetness department,> > > and > > > no I am not referring to candy )> > > > You're referring to yourself? Hee hee. > > > > == > > > > THWAP!!! ;p > > That was a big, hearty, one. I felt that one. > > We've been driving a Jeep XJ. The weird thing about that is my wife has > wanted to get an early 60's Land Rover. She's been watching too many > British > mystery TV shows. The ones that happen in lovely small towns in the > countryside where an alarming number of village residents keep getting > murdered. A lot of those amateur detectives like to drive 60's Land Rovers > because as we all know, the amateur British crime solvers are a > delightful, > quirky, lot. Anyway, I come to find out that the Jeep XJ was designed to > be > an American version of the most honorable Land Rover. In a way, my wife > got > her wish. All's well that ends well. > > == > > I like your wife Me too! The weird thing about her is that she grew up in a totally unstable, violent, dysfunctional, family. Something awful was always happening or someone was getting beat up daily. In the end, she didn't turn out bitter, angry, or morose. My wife and her siblings are just as sweet, non-jaded, and big-hearted, as them come. She remained loyal and took care of her mother until the very end. These things and how it all went down shall always remain a mystery to me. -- What can I say What she had in her life, resonates in many ways with me.Give her my very best wishes ) |
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potpourri
On Thursday, December 13, 2018 at 11:52:49 AM UTC-10, Ophelia wrote:
> > What can I say What she had in her life, resonates in many ways with me.> > Give her my very best wishes )It's a wonderful miracle/gift, isn't it? I could say some uplifting religious stuff but I won't. Hee hee. |
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potpourri
graham wrote:
> On 2018-12-12 8:07 p.m., Wayne Boatwright wrote: > > On Wed 12 Dec 2018 07:53:54p, jmcquown told us... > > > >> On 12/12/2018 9:45 PM, Wayne Boatwright wrote: > >>> On Wed 12 Dec 2018 05:44:41p, graham told us... > >>> > >>>> On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > >>>>> > >>>>> A small handful of whole cloves, a couple of cinnamon sticks > >>>>> and some orange peel in simmering water makes the whole house > >>>>> smell wonderful and puts a little moisture in the air. > >>>>> > >>>> Recently, I've been making pomanders for dried potpourri like > >>>> the 3 in this pictu https://postimg.cc/ZWpVX7rP > >>>> Graham > >>>> > >>> > >>> You made those wooden containers? Nicely done!!! > >>> > >> He does a lot of nice woodworking. Those are particularly > >> beautiful. > >> > >> Jill > >> > > > > Yes, they are, and Graham is multi-talented. > > > Blush! Turning passes the time and I'm catching up now. I did a lot in > the 80s and 90s but then my consulting practice got too busy and it's > only recently with the downturn in the oil industry that I have been > able to take it up again. Well done! The Lord has provided you with many gifts, graham...and you've wisely decided to take advantage of the bounty...!!! -- Best Greg |
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potpourri
dsi1 wrote:
> On Thursday, December 13, 2018 at 7:39:00 AM UTC-10, U.S. Janet B. > wrote: > > > > > > > > > "dsi1" wrote in message > > > ... > > snip > > > > > > You'd pretty much have to be an old fart to know what a pomander > > > is. You'd pretty much have to be an old fart to know what a > > > Jethro Tull is. Well, mostly. > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > people who read are pretty much educated for a variety of reasons. > > However, I am an > > old fart as are a bunch of people here. You are saying that younger > > people know nothing and I tend to agree. > > There's no reason to expect that a Gen Xer would know about boomer > pop culture. Implying that they are ignorant is kind of... ignorant. > Do you know what Instagram or Pinterest are? My guess is that you > don't. If you do, that's great. Please explain it to me! Instagram is an instant messaging agent. Pinterest is a web site with lots of information, a great deal of use in the crafting world. |
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potpourri
graham wrote:
> On 2018-12-12 8:07 p.m., Wayne Boatwright wrote: > > On Wed 12 Dec 2018 07:53:54p, jmcquown told us... > > > > > On 12/12/2018 9:45 PM, Wayne Boatwright wrote: > > > > On Wed 12 Dec 2018 05:44:41p, graham told us... > > > > > > > > > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > > > > > > > > > A small handful of whole cloves, a couple of cinnamon > > > > > > sticks and some orange peel in simmering water makes the > > > > > > whole house smell wonderful and puts a little moisture in > > > > > > the air. > > > > > > > > > > > Recently, I've been making pomanders for dried potpourri like > > > > > the 3 in this pictu https://postimg.cc/ZWpVX7rP > > > > > Graham > > > > > > > > > > > > > You made those wooden containers? Nicely done!!! > > > > > > > He does a lot of nice woodworking. Those are particularly > > > beautiful. > > > > > > Jill > > > > > > > Yes, they are, and Graham is multi-talented. > > > Blush! Turning passes the time and I'm catching up now. I did a lot > in the 80s and 90s but then my consulting practice got too busy and > it's only recently with the downturn in the oil industry that I have > been able to take it up again. Actually isn't the oil industry heating back up? We are exporting significant amounts again per the news. |
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potpourri
On Fri, 14 Dec 2018 17:24:06 -0600, "cshenk" > wrote:
>dsi1 wrote: > >> On Thursday, December 13, 2018 at 7:39:00 AM UTC-10, U.S. Janet B. >> wrote: >> > > >> > > >> > > "dsi1" wrote in message >> > > ... >> > snip >> > > >> > > You'd pretty much have to be an old fart to know what a pomander >> > > is. You'd pretty much have to be an old fart to know what a >> > > Jethro Tull is. Well, mostly. >> > > >> > > https://www.youtube.com/watch?v=jRkwR7Dj97Q >> > > >> > people who read are pretty much educated for a variety of reasons. >> > However, I am an >> > old fart as are a bunch of people here. You are saying that younger >> > people know nothing and I tend to agree. >> >> There's no reason to expect that a Gen Xer would know about boomer >> pop culture. Implying that they are ignorant is kind of... ignorant. >> Do you know what Instagram or Pinterest are? My guess is that you >> don't. If you do, that's great. Please explain it to me! > >Instagram is an instant messaging agent. "Instagram is a photo and video-sharing social networking service" (Wiki) >Pinterest is a web site with >lots of information, a great deal of use in the crafting world. "Pinterest, Inc. is a social media web and mobile application company that operates a software system designed to discover information on the World Wide Web, mainly using images and, on a smaller scale, GIFs and videos." (Wiki) If clueless didn't exist, you'd invent it. |
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potpourri
Ophelia wrote:
> > > "graham" wrote in message news
> > On 2018-12-12 8:23 p.m., Bruce wrote: > >On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: > > > > > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > > > > > A small handful of whole cloves, a couple of cinnamon sticks > > > > and some orange peel in simmering water makes the whole house > > > > smell wonderful and puts a little moisture in the air. > > > > > > > Recently, I've been making pomanders for dried potpourri like the > > > 3 in this pictu > > > https://postimg.cc/ZWpVX7rP > > > > > > Potpourri sounds a bit fuddy-duddy, but the containers are > > beautiful. > > > Thanks! Scented candles are much more dangerous! > > == > > The scent of those candles makes me feel sick. I would much rather > have something like the ones you are making. I make candles (as does my husband after I showed him the craft). It's a simple and useful hobby. |
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potpourri
Ophelia wrote:
> > > wrote in message ... > > On Thu, 13 Dec 2018 17:47:50 -0000, "Ophelia" > > wrote: > > > > > > > wrote in message ... > > > > On Thu, 13 Dec 2018 17:08:34 -0000, "Ophelia" > > > wrote: > > > > > > > > > > > "Fruitiest of Fruitcakes" wrote in message > > > news.com... > > > > > > On 13 Dec 2018, Ophelia wrote > > > (in article >): > > > > > > > > > > > "graham" wrote in message news
> > > > > > > > On 2018-12-12 8:23 p.m., Bruce wrote: > >>>> On Wed, 12 Dec 2018 17:44:41 -0700, > > wrote: > > > > > > >>>> > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > >>>> > > > >>>> > > A small handful of whole cloves, a couple of cinnamon sticks > and >>>> > > some > >>>> > > orange peel in simmering water makes the whole house smell > >>>> > > wonderful > >>>> > > and puts a little moisture in the air. > >>>> > Recently, I've been making pomanders for dried potpourri like > the 3 >>>> > in > >>>> > this pictu > >>>> > https://postimg.cc/ZWpVX7rP > > > > > > > > > > > >>>> Potpourri sounds a bit fuddy-duddy, but the containers are > beautiful. > > > > Thanks! Scented candles are much more dangerous! > > > > > > > > == > > > > > > > > The scent of those candles makes me feel sick. I would much > > > > rather have something like the ones you are making. > > > > > > My youngest sons partner bought us an electric diffuser last > > > Christmas. At first I was sceptical because the bottle of > > > fragrance oil it came with was not particularly nice (to me) > > > smelling. > > > > > > However, I looked on Ebay and discovered the vast range of > > > scented oils that > > > are available and bought some I thought might be ok. > > > > > > I love vanilla, and there are fruity ones, plus one called cut > > > grass. Now I add a few drops of one of those on occasion. There > > > is also a cinnamon and orange oil which is very pleasant. > > > > > > == > > > > > > Oh! Maybe I should have another look!! I do like the scent of > > > vanilla ... > > > > Bake a cake. > > > > == > > > > Heh we are discussing scents ... not just cakes! > > Nothing makes a house smell good like baking... and there are > countless flavors/scents. > > == > > Of course. I don't disagree but we are speaking about scents when we > are NOT baking Grin, particularly good smelling baking: From a post of mine elsewhe -------------- Hi folks! This recipe has become a family tradition for Xmas day foods. It's normally made for Xmas eve eating while still warm from the machine then on Xmas day, becomes a fancy toast then come dinner on Xmas day, takes the place of fruitcake or the hard to find date nut bread in a can my Mom RIP) loved so. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Raisin-Rum loaf, xxcarol favorite Categories: Xxcarol, Breadmaker Yield: 12 Servings 1/2 c Sour cream 1/3 c Water 1 ea Egg 3 tb Dark rum 2 ts Butter 1 ts Vanilla powder 3 c Flour 3 tb Sugar 3/4 ts Salt 1 1/2 ts Yeast 1/2 c Dark raisins Oh this is good! It's a 1.5lb loaf set to white bread. It comes out a brown color as if it was a wheat bread and it's quite sweet like a dessert bread. Needs nothing to accompany it, just slice and eat! From one of my breadmaker books, with powdered vanilla added by xxcarol From the VB kitchen of xxcarol, 16JAN2008 MMMMM Vanilla powder is a substitute for Vanilla extract which can be used in it's place to the same volume. For those overseas, the 'dark raisins' means only to differentiate from the golden ones they also sell here. It's only for color appeal and you can use either. You can also use minced up dried dates or figs to the same volume. Although this was typed up in 2008 (after another asked about out Xmas bread), the recipe itself dates back to about 1998. I normally do this one totally in the machine so it has that 'machine shape' but there is no reason other than time to not do it in dough mode then turn into a simple extra rise in a lighted oven and bake once risen. Grin, some Xmas traditions should not be messed with and our Daughter insists it be 'machine baked' as she's had it that way since she was 5. I think part of why this one is so special for us, is the history of it all combined over generations. It was me reaching for Mom's date bread in a can. She'd pull one half the can into 4 slices (there were 3 kids) and we knew (grin) the other half was her treat later. As money got tight and we kids starting moving out, we'd get her a can every year. Somehow, some way, one of us 3 made it happen as often as possible. In about 1998 I was only able to find one can and sent it to Mom. I made this for us. It is now an absolute family 'thing'. The one year I was not there for Xmas (Navy duty had me at sea), Charlotte made it and saved me a few pieces well wrapped in the freezer. Enjoy! ------------- It's a lovely scent when I make that. |
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potpourri
Greg believes in a higher power, good for that. I believe the items are outstaning.
I will bid on it. Say it again I will bid on it. Nice stuff G. |
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potpourri
On Friday, December 14, 2018 at 1:24:14 PM UTC-10, cshenk wrote:
> dsi1 wrote: > > > On Thursday, December 13, 2018 at 7:39:00 AM UTC-10, U.S. Janet B. > > wrote: > > > > > > > > > > > > "dsi1" wrote in message > > > > ... > > > snip > > > > > > > > You'd pretty much have to be an old fart to know what a pomander > > > > is. You'd pretty much have to be an old fart to know what a > > > > Jethro Tull is. Well, mostly. > > > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > > people who read are pretty much educated for a variety of reasons. > > > However, I am an > > > old fart as are a bunch of people here. You are saying that younger > > > people know nothing and I tend to agree. > > > > There's no reason to expect that a Gen Xer would know about boomer > > pop culture. Implying that they are ignorant is kind of... ignorant. > > Do you know what Instagram or Pinterest are? My guess is that you > > don't. If you do, that's great. Please explain it to me! > > Instagram is an instant messaging agent. Pinterest is a web site with > lots of information, a great deal of use in the crafting world. What I can tell from your description is that you probably don't know anything more about these social networking apps than I do. |
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potpourri
dsi1 wrote:
> On Friday, December 14, 2018 at 1:24:14 PM UTC-10, cshenk wrote: > > dsi1 wrote: > > > > > On Thursday, December 13, 2018 at 7:39:00 AM UTC-10, U.S. Janet B. > > > wrote: > > > > > > > > > > > > > > > "dsi1" wrote in message > > > > > ... > > > > snip > > > > > > > > > > You'd pretty much have to be an old fart to know what a > > > > > pomander is. You'd pretty much have to be an old fart to know > > > > > what a Jethro Tull is. Well, mostly. > > > > > > > > > > https://www.youtube.com/watch?v=jRkwR7Dj97Q > > > > > > > > > people who read are pretty much educated for a variety of > > > > reasons. However, I am an > > > > old fart as are a bunch of people here. You are saying that > > > > younger people know nothing and I tend to agree. > > > > > > There's no reason to expect that a Gen Xer would know about boomer > > > pop culture. Implying that they are ignorant is kind of... > > > ignorant. Do you know what Instagram or Pinterest are? My guess > > > is that you don't. If you do, that's great. Please explain it to > > > me! > > > > Instagram is an instant messaging agent. Pinterest is a web site > > with lots of information, a great deal of use in the crafting world. > > What I can tell from your description is that you probably don't know > anything more about these social networking apps than I do. No, I use both but only instagram can be remotely calls a social netoworkng app. Next Door is though. If you are interested in such, see if one is in your area. |
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potpourri
"cshenk" wrote in message ... Ophelia wrote: > > > "graham" wrote in message news
>> On 2018-12-12 8:23 p.m., Bruce wrote: > >On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: > > > > > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > > > > > > > > A small handful of whole cloves, a couple of cinnamon sticks > > > > and some orange peel in simmering water makes the whole house > > > > smell wonderful and puts a little moisture in the air. > > > > > > > Recently, I've been making pomanders for dried potpourri like the > > > 3 in this pictu > > > https://postimg.cc/ZWpVX7rP > > > > > > Potpourri sounds a bit fuddy-duddy, but the containers are > > beautiful. > > > Thanks! Scented candles are much more dangerous! > > == > > The scent of those candles makes me feel sick. I would much rather > have something like the ones you are making. I make candles (as does my husband after I showed him the craft). It's a simple and useful hobby. == In which case you can add the scents you like. I haven't come across a bought one I didn't dislike. |
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potpourri
"cshenk" wrote in message ... Hi folks! This recipe has become a family tradition for Xmas day foods. It's normally made for Xmas eve eating while still warm from the machine then on Xmas day, becomes a fancy toast then come dinner on Xmas day, takes the place of fruitcake or the hard to find date nut bread in a can my Mom RIP) loved so. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Raisin-Rum loaf, xxcarol favorite Categories: Xxcarol, Breadmaker Yield: 12 Servings 1/2 c Sour cream 1/3 c Water 1 ea Egg 3 tb Dark rum 2 ts Butter 1 ts Vanilla powder 3 c Flour 3 tb Sugar 3/4 ts Salt 1 1/2 ts Yeast 1/2 c Dark raisins Oh this is good! It's a 1.5lb loaf set to white bread. It comes out a brown color as if it was a wheat bread and it's quite sweet like a dessert bread. Needs nothing to accompany it, just slice and eat! From one of my breadmaker books, with powdered vanilla added by xxcarol From the VB kitchen of xxcarol, 16JAN2008 MMMMM Vanilla powder is a substitute for Vanilla extract which can be used in it's place to the same volume. For those overseas, the 'dark raisins' means only to differentiate from the golden ones they also sell here. It's only for color appeal and you can use either. You can also use minced up dried dates or figs to the same volume. Although this was typed up in 2008 (after another asked about out Xmas bread), the recipe itself dates back to about 1998. I normally do this one totally in the machine so it has that 'machine shape' but there is no reason other than time to not do it in dough mode then turn into a simple extra rise in a lighted oven and bake once risen. Grin, some Xmas traditions should not be messed with and our Daughter insists it be 'machine baked' as she's had it that way since she was 5. I think part of why this one is so special for us, is the history of it all combined over generations. It was me reaching for Mom's date bread in a can. She'd pull one half the can into 4 slices (there were 3 kids) and we knew (grin) the other half was her treat later. As money got tight and we kids starting moving out, we'd get her a can every year. Somehow, some way, one of us 3 made it happen as often as possible. In about 1998 I was only able to find one can and sent it to Mom. I made this for us. It is now an absolute family 'thing'. The one year I was not there for Xmas (Navy duty had me at sea), Charlotte made it and saved me a few pieces well wrapped in the freezer. Enjoy! ------------- == I will certainly be making this one It's a lovely scent when I make that. |
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potpourri
On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote:
> "cshenk" wrote in message > ... > > > > Hi folks! > > This recipe has become a family tradition for Xmas day foods. It's > normally made for Xmas eve eating while still warm from the machine > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > takes the place of fruitcake or the hard to find date nut bread in a > can my Mom RIP) loved so. > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > Title: Raisin-Rum loaf, xxcarol favorite > Categories: Xxcarol, Breadmaker > Yield: 12 Servings > > 1/2 c Sour cream > 1/3 c Water > 1 ea Egg > 3 tb Dark rum > 2 ts Butter > 1 ts Vanilla powder > 3 c Flour > 3 tb Sugar > 3/4 ts Salt > 1 1/2 ts Yeast > 1/2 c Dark raisins > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > a brown color as if it was a wheat bread and it's quite sweet like a > dessert bread. > > Needs nothing to accompany it, just slice and eat! > > From one of my breadmaker books, with powdered vanilla added by > xxcarol > > From the VB kitchen of xxcarol, 16JAN2008 > > MMMMM > > > Vanilla powder is a substitute for Vanilla extract which can be used in > it's place to the same volume. For those overseas, the 'dark raisins' > means only to differentiate from the golden ones they also sell here. > It's only for color appeal and you can use either. You can also use > minced up dried dates or figs to the same volume. > > > Although this was typed up in 2008 (after another asked about out Xmas > bread), the recipe itself dates back to about 1998. I normally do this > one totally in the machine so it has that 'machine shape' but there is > no reason other than time to not do it in dough mode then turn into a > simple extra rise in a lighted oven and bake once risen. Grin, some > Xmas traditions should not be messed with and our Daughter insists it > be 'machine baked' as she's had it that way since she was 5. > > > I think part of why this one is so special for us, is the history of it > all combined over generations. It was me reaching for Mom's date bread > in a can. She'd pull one half the can into 4 slices (there were 3 > kids) and we knew (grin) the other half was her treat later. As money > got tight and we kids starting moving out, we'd get her a can every > year. Somehow, some way, one of us 3 made it happen as often as > possible. > > > In about 1998 I was only able to find one can and sent it to Mom. I > made this for us. It is now an absolute family 'thing'. The one year I > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > saved me a few pieces well wrapped in the freezer. > > > Enjoy! > ------------- > > == > > I will certainly be making this one > > > > It's a lovely scent when I make that. I saw my auntie yesterday. She gave me a fruitcake. She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex |
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potpourri
"dsi1" wrote in message ... On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > "cshenk" wrote in message > ... > > > > Hi folks! > > This recipe has become a family tradition for Xmas day foods. It's > normally made for Xmas eve eating while still warm from the machine > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > takes the place of fruitcake or the hard to find date nut bread in a > can my Mom RIP) loved so. > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > Title: Raisin-Rum loaf, xxcarol favorite > Categories: Xxcarol, Breadmaker > Yield: 12 Servings > > 1/2 c Sour cream > 1/3 c Water > 1 ea Egg > 3 tb Dark rum > 2 ts Butter > 1 ts Vanilla powder > 3 c Flour > 3 tb Sugar > 3/4 ts Salt > 1 1/2 ts Yeast > 1/2 c Dark raisins > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > a brown color as if it was a wheat bread and it's quite sweet like a > dessert bread. > > Needs nothing to accompany it, just slice and eat! > > From one of my breadmaker books, with powdered vanilla added by > xxcarol > > From the VB kitchen of xxcarol, 16JAN2008 > > MMMMM > > > Vanilla powder is a substitute for Vanilla extract which can be used in > it's place to the same volume. For those overseas, the 'dark raisins' > means only to differentiate from the golden ones they also sell here. > It's only for color appeal and you can use either. You can also use > minced up dried dates or figs to the same volume. > > > Although this was typed up in 2008 (after another asked about out Xmas > bread), the recipe itself dates back to about 1998. I normally do this > one totally in the machine so it has that 'machine shape' but there is > no reason other than time to not do it in dough mode then turn into a > simple extra rise in a lighted oven and bake once risen. Grin, some > Xmas traditions should not be messed with and our Daughter insists it > be 'machine baked' as she's had it that way since she was 5. > > > I think part of why this one is so special for us, is the history of it > all combined over generations. It was me reaching for Mom's date bread > in a can. She'd pull one half the can into 4 slices (there were 3 > kids) and we knew (grin) the other half was her treat later. As money > got tight and we kids starting moving out, we'd get her a can every > year. Somehow, some way, one of us 3 made it happen as often as > possible. > > > In about 1998 I was only able to find one can and sent it to Mom. I > made this for us. It is now an absolute family 'thing'. The one year I > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > saved me a few pieces well wrapped in the freezer. > > > Enjoy! > ------------- > > == > > I will certainly be making this one > > > > It's a lovely scent when I make that. I saw my auntie yesterday. She gave me a fruitcake. She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex == What? No recipe???? |
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potpourri
On Sat, 15 Dec 2018 12:40:29 -0800 (PST), dsi1 >
wrote: >On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: >> "cshenk" wrote in message >> ... >> >> >> >> Hi folks! >> >> This recipe has become a family tradition for Xmas day foods. It's >> normally made for Xmas eve eating while still warm from the machine >> then on Xmas day, becomes a fancy toast then come dinner on Xmas day, >> takes the place of fruitcake or the hard to find date nut bread in a >> can my Mom RIP) loved so. >> >> >> MMMMM----- Recipe via Meal-Master (tm) v8.05 >> >> Title: Raisin-Rum loaf, xxcarol favorite >> Categories: Xxcarol, Breadmaker >> Yield: 12 Servings >> >> 1/2 c Sour cream >> 1/3 c Water >> 1 ea Egg >> 3 tb Dark rum >> 2 ts Butter >> 1 ts Vanilla powder >> 3 c Flour >> 3 tb Sugar >> 3/4 ts Salt >> 1 1/2 ts Yeast >> 1/2 c Dark raisins >> >> Oh this is good! It's a 1.5lb loaf set to white bread. It comes out >> a brown color as if it was a wheat bread and it's quite sweet like a >> dessert bread. >> >> Needs nothing to accompany it, just slice and eat! >> >> From one of my breadmaker books, with powdered vanilla added by >> xxcarol >> >> From the VB kitchen of xxcarol, 16JAN2008 >> >> MMMMM >> >> >> Vanilla powder is a substitute for Vanilla extract which can be used in >> it's place to the same volume. For those overseas, the 'dark raisins' >> means only to differentiate from the golden ones they also sell here. >> It's only for color appeal and you can use either. You can also use >> minced up dried dates or figs to the same volume. >> >> >> Although this was typed up in 2008 (after another asked about out Xmas >> bread), the recipe itself dates back to about 1998. I normally do this >> one totally in the machine so it has that 'machine shape' but there is >> no reason other than time to not do it in dough mode then turn into a >> simple extra rise in a lighted oven and bake once risen. Grin, some >> Xmas traditions should not be messed with and our Daughter insists it >> be 'machine baked' as she's had it that way since she was 5. >> >> >> I think part of why this one is so special for us, is the history of it >> all combined over generations. It was me reaching for Mom's date bread >> in a can. She'd pull one half the can into 4 slices (there were 3 >> kids) and we knew (grin) the other half was her treat later. As money >> got tight and we kids starting moving out, we'd get her a can every >> year. Somehow, some way, one of us 3 made it happen as often as >> possible. >> >> >> In about 1998 I was only able to find one can and sent it to Mom. I >> made this for us. It is now an absolute family 'thing'. The one year I >> was not there for Xmas (Navy duty had me at sea), Charlotte made it and >> saved me a few pieces well wrapped in the freezer. >> >> >> Enjoy! >> ------------- >> >> == >> >> I will certainly be making this one >> >> >> >> It's a lovely scent when I make that. > >I saw my auntie yesterday. She gave me a fruitcake. > >She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. > >https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex Looks tasty. It's 3:50 PM... your cake reminds me that it's time for a rum n' coke. |
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potpourri
On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > > "cshenk" wrote in message > > ... > > > > > > > > Hi folks! > > > > This recipe has become a family tradition for Xmas day foods. It's > > normally made for Xmas eve eating while still warm from the machine > > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > > takes the place of fruitcake or the hard to find date nut bread in a > > can my Mom RIP) loved so. > > > > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > Title: Raisin-Rum loaf, xxcarol favorite > > Categories: Xxcarol, Breadmaker > > Yield: 12 Servings > > > > 1/2 c Sour cream > > 1/3 c Water > > 1 ea Egg > > 3 tb Dark rum > > 2 ts Butter > > 1 ts Vanilla powder > > 3 c Flour > > 3 tb Sugar > > 3/4 ts Salt > > 1 1/2 ts Yeast > > 1/2 c Dark raisins > > > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > > a brown color as if it was a wheat bread and it's quite sweet like a > > dessert bread. > > > > Needs nothing to accompany it, just slice and eat! > > > > From one of my breadmaker books, with powdered vanilla added by > > xxcarol > > > > From the VB kitchen of xxcarol, 16JAN2008 > > > > MMMMM > > > > > > Vanilla powder is a substitute for Vanilla extract which can be used in > > it's place to the same volume. For those overseas, the 'dark raisins' > > means only to differentiate from the golden ones they also sell here. > > It's only for color appeal and you can use either. You can also use > > minced up dried dates or figs to the same volume. > > > > > > Although this was typed up in 2008 (after another asked about out Xmas > > bread), the recipe itself dates back to about 1998. I normally do this > > one totally in the machine so it has that 'machine shape' but there is > > no reason other than time to not do it in dough mode then turn into a > > simple extra rise in a lighted oven and bake once risen. Grin, some > > Xmas traditions should not be messed with and our Daughter insists it > > be 'machine baked' as she's had it that way since she was 5. > > > > > > I think part of why this one is so special for us, is the history of it > > all combined over generations. It was me reaching for Mom's date bread > > in a can. She'd pull one half the can into 4 slices (there were 3 > > kids) and we knew (grin) the other half was her treat later. As money > > got tight and we kids starting moving out, we'd get her a can every > > year. Somehow, some way, one of us 3 made it happen as often as > > possible. > > > > > > In about 1998 I was only able to find one can and sent it to Mom. I > > made this for us. It is now an absolute family 'thing'. The one year I > > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > > saved me a few pieces well wrapped in the freezer. > > > > > > Enjoy! > > ------------- > > > > == > > > > I will certainly be making this one > > > > > > > > It's a lovely scent when I make that. > > I saw my auntie yesterday. She gave me a fruitcake. > > She used my mom's fruitcake recipe. My mom used to pass these out back in > the old days. She died in 88. Thanks to my aunt, it's still being made and > passed out. That's rather wonderful. > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > == > > What? No recipe???? That's probably a good idea. I'll ask her for it. The cake has a distinctive butter taste to it with some citrus and raisin flavor. It should be called "Butter cake with fruits." We went to the Elks Club in Waikiki last night. Waikiki seemed to be strangely slow - not much action on the street. The Elks club however, was packed! I've never eaten anywhere so noisy! I think the band couldn't hear themselves because they was way off-key. It's been a while since I've heard a band so awful. The guy sitting next to me had a pan fried duck breast. What knocked me out was his beet salad. He offered me a taste. It was an offer I could not refuse. Beautiful and tasty! https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk |
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potpourri
On Saturday, December 15, 2018 at 11:02:20 AM UTC-10, Sheldon wrote:
> On Sat, 15 Dec 2018 12:40:29 -0800 (PST), dsi1 <dsi1com> > wrote: > > >On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > >> "cshenk" wrote in message > >> ... > >> > >> > >> > >> Hi folks! > >> > >> This recipe has become a family tradition for Xmas day foods. It's > >> normally made for Xmas eve eating while still warm from the machine > >> then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > >> takes the place of fruitcake or the hard to find date nut bread in a > >> can my Mom RIP) loved so. > >> > >> > >> MMMMM----- Recipe via Meal-Master (tm) v8.05 > >> > >> Title: Raisin-Rum loaf, xxcarol favorite > >> Categories: Xxcarol, Breadmaker > >> Yield: 12 Servings > >> > >> 1/2 c Sour cream > >> 1/3 c Water > >> 1 ea Egg > >> 3 tb Dark rum > >> 2 ts Butter > >> 1 ts Vanilla powder > >> 3 c Flour > >> 3 tb Sugar > >> 3/4 ts Salt > >> 1 1/2 ts Yeast > >> 1/2 c Dark raisins > >> > >> Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > >> a brown color as if it was a wheat bread and it's quite sweet like a > >> dessert bread. > >> > >> Needs nothing to accompany it, just slice and eat! > >> > >> From one of my breadmaker books, with powdered vanilla added by > >> xxcarol > >> > >> From the VB kitchen of xxcarol, 16JAN2008 > >> > >> MMMMM > >> > >> > >> Vanilla powder is a substitute for Vanilla extract which can be used in > >> it's place to the same volume. For those overseas, the 'dark raisins' > >> means only to differentiate from the golden ones they also sell here. > >> It's only for color appeal and you can use either. You can also use > >> minced up dried dates or figs to the same volume. > >> > >> > >> Although this was typed up in 2008 (after another asked about out Xmas > >> bread), the recipe itself dates back to about 1998. I normally do this > >> one totally in the machine so it has that 'machine shape' but there is > >> no reason other than time to not do it in dough mode then turn into a > >> simple extra rise in a lighted oven and bake once risen. Grin, some > >> Xmas traditions should not be messed with and our Daughter insists it > >> be 'machine baked' as she's had it that way since she was 5. > >> > >> > >> I think part of why this one is so special for us, is the history of it > >> all combined over generations. It was me reaching for Mom's date bread > >> in a can. She'd pull one half the can into 4 slices (there were 3 > >> kids) and we knew (grin) the other half was her treat later. As money > >> got tight and we kids starting moving out, we'd get her a can every > >> year. Somehow, some way, one of us 3 made it happen as often as > >> possible. > >> > >> > >> In about 1998 I was only able to find one can and sent it to Mom. I > >> made this for us. It is now an absolute family 'thing'. The one year I > >> was not there for Xmas (Navy duty had me at sea), Charlotte made it and > >> saved me a few pieces well wrapped in the freezer. > >> > >> > >> Enjoy! > >> ------------- > >> > >> == > >> > >> I will certainly be making this one > >> > >> > >> > >> It's a lovely scent when I make that. > > > >I saw my auntie yesterday. She gave me a fruitcake. > > > >She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. > > > >https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > Looks tasty. It's 3:50 PM... your cake reminds me that it's time for > a rum n' coke. It's 11:00 AM over here. I've having this with coffee. |
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potpourri
"dsi1" wrote in message ... On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > > "cshenk" wrote in message > > ... > > > > > > > > Hi folks! > > > > This recipe has become a family tradition for Xmas day foods. It's > > normally made for Xmas eve eating while still warm from the machine > > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > > takes the place of fruitcake or the hard to find date nut bread in a > > can my Mom RIP) loved so. > > > > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > Title: Raisin-Rum loaf, xxcarol favorite > > Categories: Xxcarol, Breadmaker > > Yield: 12 Servings > > > > 1/2 c Sour cream > > 1/3 c Water > > 1 ea Egg > > 3 tb Dark rum > > 2 ts Butter > > 1 ts Vanilla powder > > 3 c Flour > > 3 tb Sugar > > 3/4 ts Salt > > 1 1/2 ts Yeast > > 1/2 c Dark raisins > > > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > > a brown color as if it was a wheat bread and it's quite sweet like a > > dessert bread. > > > > Needs nothing to accompany it, just slice and eat! > > > > From one of my breadmaker books, with powdered vanilla added by > > xxcarol > > > > From the VB kitchen of xxcarol, 16JAN2008 > > > > MMMMM > > > > > > Vanilla powder is a substitute for Vanilla extract which can be used in > > it's place to the same volume. For those overseas, the 'dark raisins' > > means only to differentiate from the golden ones they also sell here. > > It's only for color appeal and you can use either. You can also use > > minced up dried dates or figs to the same volume. > > > > > > Although this was typed up in 2008 (after another asked about out Xmas > > bread), the recipe itself dates back to about 1998. I normally do this > > one totally in the machine so it has that 'machine shape' but there is > > no reason other than time to not do it in dough mode then turn into a > > simple extra rise in a lighted oven and bake once risen. Grin, some > > Xmas traditions should not be messed with and our Daughter insists it > > be 'machine baked' as she's had it that way since she was 5. > > > > > > I think part of why this one is so special for us, is the history of it > > all combined over generations. It was me reaching for Mom's date bread > > in a can. She'd pull one half the can into 4 slices (there were 3 > > kids) and we knew (grin) the other half was her treat later. As money > > got tight and we kids starting moving out, we'd get her a can every > > year. Somehow, some way, one of us 3 made it happen as often as > > possible. > > > > > > In about 1998 I was only able to find one can and sent it to Mom. I > > made this for us. It is now an absolute family 'thing'. The one year I > > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > > saved me a few pieces well wrapped in the freezer. > > > > > > Enjoy! > > ------------- > > > > == > > > > I will certainly be making this one > > > > > > > > It's a lovely scent when I make that. > > I saw my auntie yesterday. She gave me a fruitcake. > > She used my mom's fruitcake recipe. My mom used to pass these out back in > the old days. She died in 88. Thanks to my aunt, it's still being made and > passed out. That's rather wonderful. > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > == > > What? No recipe???? That's probably a good idea. I'll ask her for it. The cake has a distinctive butter taste to it with some citrus and raisin flavor. It should be called "Butter cake with fruits." We went to the Elks Club in Waikiki last night. Waikiki seemed to be strangely slow - not much action on the street. The Elks club however, was packed! I've never eaten anywhere so noisy! I think the band couldn't hear themselves because they was way off-key. It's been a while since I've heard a band so awful. The guy sitting next to me had a pan fried duck breast. What knocked me out was his beet salad. He offered me a taste. It was an offer I could not refuse. Beautiful and tasty! https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk == You are talking about red beetroot, yes? Any idea what the salad comprised of? |
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potpourri
On Saturday, December 15, 2018 at 11:10:22 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > > > "cshenk" wrote in message > > > ... > > > > > > > > > > > > Hi folks! > > > > > > This recipe has become a family tradition for Xmas day foods. It's > > > normally made for Xmas eve eating while still warm from the machine > > > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > > > takes the place of fruitcake or the hard to find date nut bread in a > > > can my Mom RIP) loved so. > > > > > > > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > > > Title: Raisin-Rum loaf, xxcarol favorite > > > Categories: Xxcarol, Breadmaker > > > Yield: 12 Servings > > > > > > 1/2 c Sour cream > > > 1/3 c Water > > > 1 ea Egg > > > 3 tb Dark rum > > > 2 ts Butter > > > 1 ts Vanilla powder > > > 3 c Flour > > > 3 tb Sugar > > > 3/4 ts Salt > > > 1 1/2 ts Yeast > > > 1/2 c Dark raisins > > > > > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > > > a brown color as if it was a wheat bread and it's quite sweet like a > > > dessert bread. > > > > > > Needs nothing to accompany it, just slice and eat! > > > > > > From one of my breadmaker books, with powdered vanilla added by > > > xxcarol > > > > > > From the VB kitchen of xxcarol, 16JAN2008 > > > > > > MMMMM > > > > > > > > > Vanilla powder is a substitute for Vanilla extract which can be used in > > > it's place to the same volume. For those overseas, the 'dark raisins' > > > means only to differentiate from the golden ones they also sell here. > > > It's only for color appeal and you can use either. You can also use > > > minced up dried dates or figs to the same volume. > > > > > > > > > Although this was typed up in 2008 (after another asked about out Xmas > > > bread), the recipe itself dates back to about 1998. I normally do this > > > one totally in the machine so it has that 'machine shape' but there is > > > no reason other than time to not do it in dough mode then turn into a > > > simple extra rise in a lighted oven and bake once risen. Grin, some > > > Xmas traditions should not be messed with and our Daughter insists it > > > be 'machine baked' as she's had it that way since she was 5. > > > > > > > > > I think part of why this one is so special for us, is the history of it > > > all combined over generations. It was me reaching for Mom's date bread > > > in a can. She'd pull one half the can into 4 slices (there were 3 > > > kids) and we knew (grin) the other half was her treat later. As money > > > got tight and we kids starting moving out, we'd get her a can every > > > year. Somehow, some way, one of us 3 made it happen as often as > > > possible. > > > > > > > > > In about 1998 I was only able to find one can and sent it to Mom. I > > > made this for us. It is now an absolute family 'thing'. The one year I > > > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > > > saved me a few pieces well wrapped in the freezer. > > > > > > > > > Enjoy! > > > ------------- > > > > > > == > > > > > > I will certainly be making this one > > > > > > > > > > > > It's a lovely scent when I make that. > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > She used my mom's fruitcake recipe. My mom used to pass these out back in > > the old days. She died in 88. Thanks to my aunt, it's still being made and > > passed out. That's rather wonderful. > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > == > > > > What? No recipe???? > > That's probably a good idea. I'll ask her for it. The cake has a distinctive > butter taste to it with some citrus and raisin flavor. It should be called > "Butter cake with fruits." > > We went to the Elks Club in Waikiki last night. Waikiki seemed to be > strangely slow - not much action on the street. The Elks club however, was > packed! I've never eaten anywhere so noisy! I think the band couldn't hear > themselves because they was way off-key. It's been a while since I've heard > a band so awful. > > The guy sitting next to me had a pan fried duck breast. What knocked me out > was his beet salad. He offered me a taste. It was an offer I could not > refuse. Beautiful and tasty! > > https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk > > == > > You are talking about red beetroot, yes? Any idea what the salad comprised > of? Beetroot yes. It was a simple salad with white and red beets with purple onions, tomatoes, macadamia nuts, some kind of sprouted greens, with a balsamic vinegar reduction. I'll have to make this one of these days. |
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potpourri
"dsi1" wrote in message ... On Saturday, December 15, 2018 at 11:10:22 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > > > "cshenk" wrote in message > > > ... > > > > > > > > > > > > Hi folks! > > > > > > This recipe has become a family tradition for Xmas day foods. It's > > > normally made for Xmas eve eating while still warm from the machine > > > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > > > takes the place of fruitcake or the hard to find date nut bread in a > > > can my Mom RIP) loved so. > > > > > > > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > > > Title: Raisin-Rum loaf, xxcarol favorite > > > Categories: Xxcarol, Breadmaker > > > Yield: 12 Servings > > > > > > 1/2 c Sour cream > > > 1/3 c Water > > > 1 ea Egg > > > 3 tb Dark rum > > > 2 ts Butter > > > 1 ts Vanilla powder > > > 3 c Flour > > > 3 tb Sugar > > > 3/4 ts Salt > > > 1 1/2 ts Yeast > > > 1/2 c Dark raisins > > > > > > Oh this is good! It's a 1.5lb loaf set to white bread. It comes > > > out > > > a brown color as if it was a wheat bread and it's quite sweet like a > > > dessert bread. > > > > > > Needs nothing to accompany it, just slice and eat! > > > > > > From one of my breadmaker books, with powdered vanilla added by > > > xxcarol > > > > > > From the VB kitchen of xxcarol, 16JAN2008 > > > > > > MMMMM > > > > > > > > > Vanilla powder is a substitute for Vanilla extract which can be used > > > in > > > it's place to the same volume. For those overseas, the 'dark raisins' > > > means only to differentiate from the golden ones they also sell here. > > > It's only for color appeal and you can use either. You can also use > > > minced up dried dates or figs to the same volume. > > > > > > > > > Although this was typed up in 2008 (after another asked about out Xmas > > > bread), the recipe itself dates back to about 1998. I normally do this > > > one totally in the machine so it has that 'machine shape' but there is > > > no reason other than time to not do it in dough mode then turn into a > > > simple extra rise in a lighted oven and bake once risen. Grin, some > > > Xmas traditions should not be messed with and our Daughter insists it > > > be 'machine baked' as she's had it that way since she was 5. > > > > > > > > > I think part of why this one is so special for us, is the history of > > > it > > > all combined over generations. It was me reaching for Mom's date bread > > > in a can. She'd pull one half the can into 4 slices (there were 3 > > > kids) and we knew (grin) the other half was her treat later. As money > > > got tight and we kids starting moving out, we'd get her a can every > > > year. Somehow, some way, one of us 3 made it happen as often as > > > possible. > > > > > > > > > In about 1998 I was only able to find one can and sent it to Mom. I > > > made this for us. It is now an absolute family 'thing'. The one year > > > I > > > was not there for Xmas (Navy duty had me at sea), Charlotte made it > > > and > > > saved me a few pieces well wrapped in the freezer. > > > > > > > > > Enjoy! > > > ------------- > > > > > > == > > > > > > I will certainly be making this one > > > > > > > > > > > > It's a lovely scent when I make that. > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > She used my mom's fruitcake recipe. My mom used to pass these out back > > in > > the old days. She died in 88. Thanks to my aunt, it's still being made > > and > > passed out. That's rather wonderful. > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > == > > > > What? No recipe???? > > That's probably a good idea. I'll ask her for it. The cake has a > distinctive > butter taste to it with some citrus and raisin flavor. It should be called > "Butter cake with fruits." > > We went to the Elks Club in Waikiki last night. Waikiki seemed to be > strangely slow - not much action on the street. The Elks club however, was > packed! I've never eaten anywhere so noisy! I think the band couldn't hear > themselves because they was way off-key. It's been a while since I've > heard > a band so awful. > > The guy sitting next to me had a pan fried duck breast. What knocked me > out > was his beet salad. He offered me a taste. It was an offer I could not > refuse. Beautiful and tasty! > > https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk > > == > > You are talking about red beetroot, yes? Any idea what the salad > comprised > of? Beetroot yes. It was a simple salad with white and red beets with purple onions, tomatoes, macadamia nuts, some kind of sprouted greens, with a balsamic vinegar reduction. I'll have to make this one of these days. == Hmmmm ok thanks |
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potpourri
On Sat, 15 Dec 2018 13:05:47 -0800 (PST), dsi1 >
wrote: >On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: >> > "cshenk" wrote in message >> > ... >> > >> > >> > >> > Hi folks! >> > >> > This recipe has become a family tradition for Xmas day foods. It's >> > normally made for Xmas eve eating while still warm from the machine >> > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, >> > takes the place of fruitcake or the hard to find date nut bread in a >> > can my Mom RIP) loved so. >> > >> > >> > MMMMM----- Recipe via Meal-Master (tm) v8.05 >> > >> > Title: Raisin-Rum loaf, xxcarol favorite >> > Categories: Xxcarol, Breadmaker >> > Yield: 12 Servings >> > >> > 1/2 c Sour cream >> > 1/3 c Water >> > 1 ea Egg >> > 3 tb Dark rum >> > 2 ts Butter >> > 1 ts Vanilla powder >> > 3 c Flour >> > 3 tb Sugar >> > 3/4 ts Salt >> > 1 1/2 ts Yeast >> > 1/2 c Dark raisins >> > >> > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out >> > a brown color as if it was a wheat bread and it's quite sweet like a >> > dessert bread. >> > >> > Needs nothing to accompany it, just slice and eat! >> > >> > From one of my breadmaker books, with powdered vanilla added by >> > xxcarol >> > >> > From the VB kitchen of xxcarol, 16JAN2008 >> > >> > MMMMM >> > >> > >> > Vanilla powder is a substitute for Vanilla extract which can be used in >> > it's place to the same volume. For those overseas, the 'dark raisins' >> > means only to differentiate from the golden ones they also sell here. >> > It's only for color appeal and you can use either. You can also use >> > minced up dried dates or figs to the same volume. >> > >> > >> > Although this was typed up in 2008 (after another asked about out Xmas >> > bread), the recipe itself dates back to about 1998. I normally do this >> > one totally in the machine so it has that 'machine shape' but there is >> > no reason other than time to not do it in dough mode then turn into a >> > simple extra rise in a lighted oven and bake once risen. Grin, some >> > Xmas traditions should not be messed with and our Daughter insists it >> > be 'machine baked' as she's had it that way since she was 5. >> > >> > >> > I think part of why this one is so special for us, is the history of it >> > all combined over generations. It was me reaching for Mom's date bread >> > in a can. She'd pull one half the can into 4 slices (there were 3 >> > kids) and we knew (grin) the other half was her treat later. As money >> > got tight and we kids starting moving out, we'd get her a can every >> > year. Somehow, some way, one of us 3 made it happen as often as >> > possible. >> > >> > >> > In about 1998 I was only able to find one can and sent it to Mom. I >> > made this for us. It is now an absolute family 'thing'. The one year I >> > was not there for Xmas (Navy duty had me at sea), Charlotte made it and >> > saved me a few pieces well wrapped in the freezer. >> > >> > >> > Enjoy! >> > ------------- >> > >> > == >> > >> > I will certainly be making this one >> > >> > >> > >> > It's a lovely scent when I make that. >> >> I saw my auntie yesterday. She gave me a fruitcake. >> >> She used my mom's fruitcake recipe. My mom used to pass these out back in >> the old days. She died in 88. Thanks to my aunt, it's still being made and >> passed out. That's rather wonderful. >> >> https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex >> == >> >> What? No recipe???? > >That's probably a good idea. I'll ask her for it. The cake has a distinctive butter taste to it with some citrus and raisin flavor. It should be called "Butter cake with fruits." > >We went to the Elks Club in Waikiki last night. Waikiki seemed to be strangely slow - not much action on the street. The Elks club however, was packed! I've never eaten anywhere so noisy! I think the band couldn't hear themselves because they was way off-key. It's been a while since I've heard a band so awful. > >The guy sitting next to me had a pan fried duck breast. What knocked me out was his beet salad. He offered me a taste. It was an offer I could not refuse. Beautiful and tasty! > >https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk I love a beet salad, I love beets many ways, pickled beets, especially Harvard Beets... and no one need ask if I enjoy breasts... Lung Guyland boasts the best Duckling L'Orange. I'd mostly eat duck out on Long Island's east end south shore but sometimes I'd prepare duck at home basted with a tangerine honey glaze. I can't find Lung Guyland duckling here in the boonies but I've prepared baked SPAM with a tangerine honey glaze. |
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potpourri
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "graham" wrote in message news
> > > > On 2018-12-12 8:23 p.m., Bruce wrote: > >>On Wed, 12 Dec 2018 17:44:41 -0700, graham > wrote: > > > > >> > On 2018-12-12 2:01 p.m., U.S. Janet B. wrote: > >> > > > >> > > A small handful of whole cloves, a couple of cinnamon sticks > >> > > and some orange peel in simmering water makes the whole house > >> > > smell wonderful and puts a little moisture in the air. > >> > > > >> > Recently, I've been making pomanders for dried potpourri like the > >> > 3 in this pictu > >> > https://postimg.cc/ZWpVX7rP > > > > > > > >> Potpourri sounds a bit fuddy-duddy, but the containers are > >> beautiful. > > > > > Thanks! Scented candles are much more dangerous! > > > > == > > > > The scent of those candles makes me feel sick. I would much rather > > have something like the ones you are making. > > I make candles (as does my husband after I showed him the craft). > It's a simple and useful hobby. > > == > > In which case you can add the scents you like. I haven't come across > a bought one I didn't dislike. True, anf we probably like heavier scents than you do but then it's for our likes. |
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potpourri
On Saturday, December 15, 2018 at 2:40:33 PM UTC-6, dsi1 wrote:
> > I saw my auntie yesterday. She gave me a fruitcake. > > She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > Now, that's MY kind of fruitcake. Looks dee-lish. |
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potpourri
On Saturday, December 15, 2018 at 12:03:33 PM UTC-10, Sheldon wrote:
> On Sat, 15 Dec 2018 13:05:47 -0800 (PST), dsi1 <dsicom> > wrote: > > >On Saturday, December 15, 2018 at 10:43:30 AM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > >> > >> On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: > >> > "cshenk" wrote in message > >> > ... > >> > > >> > > >> > > >> > Hi folks! > >> > > >> > This recipe has become a family tradition for Xmas day foods. It's > >> > normally made for Xmas eve eating while still warm from the machine > >> > then on Xmas day, becomes a fancy toast then come dinner on Xmas day, > >> > takes the place of fruitcake or the hard to find date nut bread in a > >> > can my Mom RIP) loved so. > >> > > >> > > >> > MMMMM----- Recipe via Meal-Master (tm) v8.05 > >> > > >> > Title: Raisin-Rum loaf, xxcarol favorite > >> > Categories: Xxcarol, Breadmaker > >> > Yield: 12 Servings > >> > > >> > 1/2 c Sour cream > >> > 1/3 c Water > >> > 1 ea Egg > >> > 3 tb Dark rum > >> > 2 ts Butter > >> > 1 ts Vanilla powder > >> > 3 c Flour > >> > 3 tb Sugar > >> > 3/4 ts Salt > >> > 1 1/2 ts Yeast > >> > 1/2 c Dark raisins > >> > > >> > Oh this is good! It's a 1.5lb loaf set to white bread. It comes out > >> > a brown color as if it was a wheat bread and it's quite sweet like a > >> > dessert bread. > >> > > >> > Needs nothing to accompany it, just slice and eat! > >> > > >> > From one of my breadmaker books, with powdered vanilla added by > >> > xxcarol > >> > > >> > From the VB kitchen of xxcarol, 16JAN2008 > >> > > >> > MMMMM > >> > > >> > > >> > Vanilla powder is a substitute for Vanilla extract which can be used in > >> > it's place to the same volume. For those overseas, the 'dark raisins' > >> > means only to differentiate from the golden ones they also sell here.. > >> > It's only for color appeal and you can use either. You can also use > >> > minced up dried dates or figs to the same volume. > >> > > >> > > >> > Although this was typed up in 2008 (after another asked about out Xmas > >> > bread), the recipe itself dates back to about 1998. I normally do this > >> > one totally in the machine so it has that 'machine shape' but there is > >> > no reason other than time to not do it in dough mode then turn into a > >> > simple extra rise in a lighted oven and bake once risen. Grin, some > >> > Xmas traditions should not be messed with and our Daughter insists it > >> > be 'machine baked' as she's had it that way since she was 5. > >> > > >> > > >> > I think part of why this one is so special for us, is the history of it > >> > all combined over generations. It was me reaching for Mom's date bread > >> > in a can. She'd pull one half the can into 4 slices (there were 3 > >> > kids) and we knew (grin) the other half was her treat later. As money > >> > got tight and we kids starting moving out, we'd get her a can every > >> > year. Somehow, some way, one of us 3 made it happen as often as > >> > possible. > >> > > >> > > >> > In about 1998 I was only able to find one can and sent it to Mom. I > >> > made this for us. It is now an absolute family 'thing'. The one year I > >> > was not there for Xmas (Navy duty had me at sea), Charlotte made it and > >> > saved me a few pieces well wrapped in the freezer. > >> > > >> > > >> > Enjoy! > >> > ------------- > >> > > >> > == > >> > > >> > I will certainly be making this one > >> > > >> > > >> > > >> > It's a lovely scent when I make that. > >> > >> I saw my auntie yesterday. She gave me a fruitcake. > >> > >> She used my mom's fruitcake recipe. My mom used to pass these out back in > >> the old days. She died in 88. Thanks to my aunt, it's still being made and > >> passed out. That's rather wonderful. > >> > >> https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > >> == > >> > >> What? No recipe???? > > > >That's probably a good idea. I'll ask her for it. The cake has a distinctive butter taste to it with some citrus and raisin flavor. It should be called "Butter cake with fruits." > > > >We went to the Elks Club in Waikiki last night. Waikiki seemed to be strangely slow - not much action on the street. The Elks club however, was packed! I've never eaten anywhere so noisy! I think the band couldn't hear themselves because they was way off-key. It's been a while since I've heard a band so awful. > > > >The guy sitting next to me had a pan fried duck breast. What knocked me out was his beet salad. He offered me a taste. It was an offer I could not refuse. Beautiful and tasty! > > > >https://www.amazon.com/photos/shared...Hk79ZWJeYjETUk > > I love a beet salad, I love beets many ways, pickled beets, especially > Harvard Beets... and no one need ask if I enjoy breasts... Lung > Guyland boasts the best Duckling L'Orange. I'd mostly eat duck out on > Long Island's east end south shore but sometimes I'd prepare duck at > home basted with a tangerine honey glaze. I can't find Lung Guyland > duckling here in the boonies but I've prepared baked SPAM with a > tangerine honey glaze. I had a NY steak. That's pretty boring. I had ordered a boring prime rib but then the ordeal of eating that large piece of meat hit me and I changed my order. My other choice was a filet mignon but that piece of meat is boring and tasteless. What I really wanted was a French onion soup but that seemed like a cop-out. I'm not into duck but had there been Peking Duck on the menu I would have grabbed that one immediately with two hands. |
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potpourri
On Saturday, December 15, 2018 at 12:50:16 PM UTC-10, wrote:
> On Saturday, December 15, 2018 at 2:40:33 PM UTC-6, dsi1 wrote: > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > > Now, that's MY kind of fruitcake. Looks dee-lish. I used to help my mom make that fruitcake every year. It was the only mother/son project that we did together. Therein lies its importance to me. Had she lived longer, I'm sure I we would have baked those things with her as an adult. It would be my fondest wish to do it again just one more time. I had a slice yesterday and realized for the first time that it tasted great. Oy vey! |
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potpourri
On Saturday, December 15, 2018 at 5:01:15 PM UTC-6, dsi1 wrote:
> > On Saturday, December 15, 2018 at 12:50:16 PM UTC-10, wrote: > > On Saturday, December 15, 2018 at 2:40:33 PM UTC-6, dsi1 wrote: > > > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > > > She used my mom's fruitcake recipe. My mom used to pass these out back in the old days. She died in 88. Thanks to my aunt, it's still being made and passed out. That's rather wonderful. > > > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > > > > Now, that's MY kind of fruitcake. Looks dee-lish. > > I used to help my mom make that fruitcake every year. It was the only mother/son project that we did together. Therein lies its importance to me. Had she lived longer, I'm sure I we would have baked those things with her as an adult. It would be my fondest wish to do it again just one more time. I had a slice yesterday and realized for the first time that it tasted great.. Oy vey! > Brings back bittersweet memories, doesn't it? Hold onto your loaf pan because that fruitcake recipe also makes knock your socks off fruitcake cookies, too. The cookies are nice to munch on of course, but they're also great to give away to folks that really don't want a full- size cake. |
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potpourri
"dsi1" > wrote in message
... > On Friday, December 14, 2018 at 10:06:55 PM UTC-10, Ophelia wrote: >> "cshenk" wrote in message >> ... >> >> >> >> Hi folks! >> >> This recipe has become a family tradition for Xmas day foods. It's >> normally made for Xmas eve eating while still warm from the machine >> then on Xmas day, becomes a fancy toast then come dinner on Xmas day, >> takes the place of fruitcake or the hard to find date nut bread in a >> can my Mom RIP) loved so. >> >> >> MMMMM----- Recipe via Meal-Master (tm) v8.05 >> >> Title: Raisin-Rum loaf, xxcarol favorite >> Categories: Xxcarol, Breadmaker >> Yield: 12 Servings >> >> 1/2 c Sour cream >> 1/3 c Water >> 1 ea Egg >> 3 tb Dark rum >> 2 ts Butter >> 1 ts Vanilla powder >> 3 c Flour >> 3 tb Sugar >> 3/4 ts Salt >> 1 1/2 ts Yeast >> 1/2 c Dark raisins >> >> Oh this is good! It's a 1.5lb loaf set to white bread. It comes out >> a brown color as if it was a wheat bread and it's quite sweet like a >> dessert bread. >> >> Needs nothing to accompany it, just slice and eat! >> >> From one of my breadmaker books, with powdered vanilla added by >> xxcarol >> >> From the VB kitchen of xxcarol, 16JAN2008 >> >> MMMMM >> >> >> Vanilla powder is a substitute for Vanilla extract which can be used in >> it's place to the same volume. For those overseas, the 'dark raisins' >> means only to differentiate from the golden ones they also sell here. >> It's only for color appeal and you can use either. You can also use >> minced up dried dates or figs to the same volume. >> >> >> Although this was typed up in 2008 (after another asked about out Xmas >> bread), the recipe itself dates back to about 1998. I normally do this >> one totally in the machine so it has that 'machine shape' but there is >> no reason other than time to not do it in dough mode then turn into a >> simple extra rise in a lighted oven and bake once risen. Grin, some >> Xmas traditions should not be messed with and our Daughter insists it >> be 'machine baked' as she's had it that way since she was 5. >> >> >> I think part of why this one is so special for us, is the history of it >> all combined over generations. It was me reaching for Mom's date bread >> in a can. She'd pull one half the can into 4 slices (there were 3 >> kids) and we knew (grin) the other half was her treat later. As money >> got tight and we kids starting moving out, we'd get her a can every >> year. Somehow, some way, one of us 3 made it happen as often as >> possible. >> >> >> In about 1998 I was only able to find one can and sent it to Mom. I >> made this for us. It is now an absolute family 'thing'. The one year I >> was not there for Xmas (Navy duty had me at sea), Charlotte made it and >> saved me a few pieces well wrapped in the freezer. >> >> >> Enjoy! >> ------------- >> >> == >> >> I will certainly be making this one >> >> >> >> It's a lovely scent when I make that. > > I saw my auntie yesterday. She gave me a fruitcake. > > She used my mom's fruitcake recipe. My mom used to pass these out back in > the old days. She died in 88. Thanks to my aunt, it's still being made and > passed out. That's rather wonderful. > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > It looks very much like the one I make from my MIL's recipe. Cheri |
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potpourri
> wrote in message
... On Saturday, December 15, 2018 at 5:01:15 PM UTC-6, dsi1 wrote: > > On Saturday, December 15, 2018 at 12:50:16 PM UTC-10, > wrote: > > On Saturday, December 15, 2018 at 2:40:33 PM UTC-6, dsi1 wrote: > > > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > > > She used my mom's fruitcake recipe. My mom used to pass these out back > > > in the old days. She died in 88. Thanks to my aunt, it's still being > > > made and passed out. That's rather wonderful. > > > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > > > > Now, that's MY kind of fruitcake. Looks dee-lish. > > I used to help my mom make that fruitcake every year. It was the only > mother/son project that we did together. Therein lies its importance to > me. Had she lived longer, I'm sure I we would have baked those things with > her as an adult. It would be my fondest wish to do it again just one more > time. I had a slice yesterday and realized for the first time that it > tasted great. Oy vey! > Brings back bittersweet memories, doesn't it? Hold onto your loaf pan because that fruitcake recipe also makes knock your socks off fruitcake cookies, too. The cookies are nice to munch on of course, but they're also great to give away to folks that really don't want a full- size cake. ======= Also makes great bars. Cheri |
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Posted to rec.food.cooking
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potpourri
"dsi1" wrote in message ... I had a NY steak. That's pretty boring. I had ordered a boring prime rib but then the ordeal of eating that large piece of meat hit me and I changed my order. My other choice was a filet mignon but that piece of meat is boring and tasteless. What I really wanted was a French onion soup but that seemed like a cop-out. I'm not into duck but had there been Peking Duck on the menu I would have grabbed that one immediately with two hands. == Pah! You could have made something much better yourself!!! It is a rare event for us now though. The last time was after we got Poppy. We were only in there around 3/4 of an hour and when we came out Poppy was so distressed we haven't done it again. We prefer my cooking anyway ) |
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potpourri
"dsi1" wrote in message ... On Saturday, December 15, 2018 at 12:50:16 PM UTC-10, wrote: > On Saturday, December 15, 2018 at 2:40:33 PM UTC-6, dsi1 wrote: > > > > I saw my auntie yesterday. She gave me a fruitcake. > > > > She used my mom's fruitcake recipe. My mom used to pass these out back > > in the old days. She died in 88. Thanks to my aunt, it's still being > > made and passed out. That's rather wonderful. > > > > https://www.amazon.com/photos/shared...vHhF7GJkys-9Ex > > > Now, that's MY kind of fruitcake. Looks dee-lish. I used to help my mom make that fruitcake every year. It was the only mother/son project that we did together. Therein lies its importance to me. Had she lived longer, I'm sure I we would have baked those things with her as an adult. It would be my fondest wish to do it again just one more time. I had a slice yesterday and realized for the first time that it tasted great. Oy vey! == Lovely memories though |
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