flowerbug
Garden Master
two of them i can think of now:
the rice pudding that Mom made when i was a kid. definitely a custard and firm too and i really liked it. she's never made it since that one time and i've not done it either.
the italian sausage recipe that the restaurants up north used (two different places back then of which maybe only one does now as the other burned down and was reopened by different people that didn't use the old recipes
), which had some ingredient in it that i've not figured out yet for sure but i now suspect it may be a version of Ventricina and might be orange flavor. if so that would be great for me to know for sure but i've not tried it yet.
how about you? any old fond memories from before of dishes that you had as a child or earlier adult and still haven't figured it out yet or just haven't had it?
and then also more recent things you've found and enjoyed?
for me that would be a fruitcake which is almost all fruit and not much else. i've not made it yet either but sometime i hope to do that. i don't have the exact recipe yet written down.
the rice pudding that Mom made when i was a kid. definitely a custard and firm too and i really liked it. she's never made it since that one time and i've not done it either.
the italian sausage recipe that the restaurants up north used (two different places back then of which maybe only one does now as the other burned down and was reopened by different people that didn't use the old recipes
), which had some ingredient in it that i've not figured out yet for sure but i now suspect it may be a version of Ventricina and might be orange flavor. if so that would be great for me to know for sure but i've not tried it yet.how about you? any old fond memories from before of dishes that you had as a child or earlier adult and still haven't figured it out yet or just haven't had it?
and then also more recent things you've found and enjoyed?
for me that would be a fruitcake which is almost all fruit and not much else. i've not made it yet either but sometime i hope to do that. i don't have the exact recipe yet written down.
