Ahhh, I knew you would come

Thank God is correct! Five days until it is official, but a great relief nonetheless.

Beth has something going at church for Saturday and needs a French-inspired something that will feed 50 people for a tasting situation.  So, I have two slow cookers going with ham and bean soups that are Bistro type hearty soups. The French love their beans, so this is a perfect time to hang up the soup recipes (what recipes?) and start thinking spring fare.

Andy has started plants in the conservatory and Eric is coming Wednesday to weed and feed the entire property.  He is going to repair some fences as well, so spring has sprung here at Many Branches.

I need one more piece of clothing for my Italy trip and then I will be set for the year.  I am tired of clothes shopping I can tell you that.  It used to be satisfying and now it is a chore.
Looking at my shoe closet, I will never have to buy shoes again as long as I live.  I do think I might get a purse or two while in Italy.  I don't need them, but I do enjoy them.

I have been reading my trip journals from London and Paris and am exhausted just reading about these arduous but fun- filled excursions for buying, collecting, selling, and writing about antiques while constantly entertaining and keeping up with all I had to do. It is interesting to recall all the relationship balls that one had to keep in the air during all of these goings-on.  I was evidently lacking in that skill, by the way.

Well, happy spring...yesterday I sat 10 minutes in the sun and it felt so good.  I can't wait for longer sessions.  The dogs have started to roam again bit by bit after the coyote episode.  We keep a good eye on them and call 'cookie' if they stray too far and back they come for their treat.

I just read that John McCain's mother attended her son's funeral at the age of 106.  She had a twin sister who died but before that happened she and her sister at the age of 97 flew into Paris with the idea of renting a car and driving all over Europe as another adventure.  The French refused to rent them a car saying they were too old to drive so the ladies took a taxi to a BMW dealership, bought a red BMW and drove all over Europe and then when they were finished, had the car shipped to America.  Now those are role models!

Home again, home again

Happily, the sun is out today and it will warm up this week.  I knew spring was around the corner and here it is with a time change and everything to prove the point. Another way to tell that warm weather is coming, our happy wanderer is coming home tonight.  He's spent 3 months in Hawaii and hit Arizona and Colorado for short visits.  Mike has a ton of work ready for the gang to get to on Monday and we are off...

Carly, Brooks' bride to be, was here for a short visit.  We love her.  They are a great match. She's off to her parents' house for spring break and stopped by to spend the night.

Beth and I are running around this afternoon with stops at Trader Joe's and Fresh Thyme.  Andy's favorite store is Kroger, so he is there nearly every day to keep me caught up with supplies.

In a few days, Beth's friend is coming to give lessons with the Instant Pot.  I still have not used it since I am terrified of pressure cookers.  I know they are not the same as when I was a child, but I have seen them blow before and it haunts me still. Once I get the hang of it it will probably become a favorite too.

The only thing I will miss with the warm weather afoot will be the soups and stews.  I can get another couple of weeks out of them, but after that I will hang it up until fall.

So it is off to shop.  I will let you know if I find some things of interest at Trader Joe's.  Oh, I forgot to tell you.  Beth shopped Jungle Jim's for me in Cincinnati and that IS the place to buy the Rose shoulder hams for soups, green beans, scalloped potatoes etc.(Thanks, Carol for telling me.) Their price on this item was unbelievable. She got so many with the money I gave her I had to freeze most of them.  Remember I was buying them from Rose but to send four little hams it was $48.00??? Enough to buy 4 more hams.  Silly.  Then I started ordering them from Giant Eagle, but that store was across town, so that's out.  Now I know where to get them and there are plenty of people who will get them for me on their way to Columbus.

Another 'got you' atrocity is the tax on travel packages in Florida. The tax on these packages is enough to send another person free on the same trip.  I don't know if it is every place, but it is through AAA in Florida, so it might be wise to ask the price of tax on the package you order before committing. Nevertheless, we three ladies are ready for Italy.  It is a two week and a wedding event. We are looking forward to it.

Street market in Paris

Chat

Nate (our grandson) is coming home from three months in Hawaii.  We will be glad to see him and already he has weeks of work at the ready.

It snowed all day yesterday, yet the birds are chirping spring into place.  It is cold for the next couple of days, but it won't stop the spring thaw.  More good news, the fence is fixed after three weeks and now the dogs can roam with only the coyotes to worry us.

We are looking forward to Alex's wedding in Cincinnati next month.  It is hard to believe it is here already. Time flys on.

I have started The Silence of the Girls by Pat Barker.  It's a brand new book and what I have read so far is good...not my usual fiction choice, but it seems to move in an interesting direction.

Chili is on the menu today.  I do love it and I like making it because it is never the same twice. I actually got waylaid and am making Andy's morning cereal--granola.  It is a process, but he does love it.  After 60 years of marriage, I know what the man likes. He is off to class at OSU and I will have it done by the time he gets home.  He had to make a coconut run for the granola and stopped to get me a hot macchiato to give me strength--so after 60 years, he too knows what I like. 

Beth is working in Cincinnati again this week.  She has spent two or three days a week there for several weeks helping to organize a move.  I think this may be the last week, so I am sending money with her to go to Jungle Jim's to pick up Rose's little shoulder hams which seem to have disappeared from the Columbus shelves. I hear Jungle Jim's has them.  What an interesting and large spot that is.  A group of Lechler women and I went there one time and could not cover it all in one go--it's acres. Beth is meeting some of these women for dinner and to pass on Alex's (our niece) wedding gift.  It is heavy and unwrapped.  Have you ever tried to lift a Kitchen Aid stand mixer let alone wrap it?  Alex and her husband to be have finished med school and are awaiting Residents assignments.  What a pair!

Well, enough news, I am off to make the chili.  Have a great week.

Andy's breakfast fuel

Yea! It's March

You can't know how excited I am to see March (even though we woke up to snow).  March is a sign that spring is around the corner.  So happy.

Also, Beth and I are going to New Orleans in May for Alyssa's first bridal shower.  We are staying at the Claiborne Mansion again...I do love it there. I will welcome the heat of New Orleans for my old bones.  They will be grateful too.  Alyssa is in Italy right now firming everything up for the destination wedding. I have a feeling we will be going and coming from New Orleans several times before this is over in October.  Angela, Johnna, and I are also firming up plans for two weeks in Italy. So things are hopping and spring is coming.

In April Andy and I will have been married 60 years. (Not a mistype) 60 years. I have a feeling a party is on order.  Can we cram anything else into this new year?

Mike is going to see Madeleine tonight and I am sending a big pot of green beans, ham, potatoes and corn.  Also some ribs.  Matt will be good and hungry I am sure.

Fence report:  Still not fixed three weeks later.  Other than that, all is well..  I will not write that too big, I don't want to start anything.

The forever learner

Things are looking up today.  The sun is out and none of our trees blew down during the wind storm that lasted into the night. I am optimistic that things are on the mend.

As you know my husband is 83 and still attending classes at Ohio State.  Yesterday he had a test.  The average grade for the class was 78; my husband's grade was 93.  He's still got it!

Well, A Star is Born only won best song.  What a waste for it should have gotten it all.  The Green Book??????? What the heck? I did not watch because that event has turned so mean and political and compliance demanding that I can barely stand to read about the antics that some of the men, especially, get up too.  Spike Lee for one! Remember too Kanya West hopping up on stage and taking the award out of Taylor Swift's winning hands? It was a different event, but all the same inappropriate. 

Oh well.  That's over until next Sunday.  Seems like every Sunday night the stars are dressing up and patting themselves while demanding our approval for bad behavior.

Carlsbadcravings blog had the most delicious recipe and picture for Mongolian beef today.  I started writing down the recipe but had to stop for a nap.  Good heavens guess I'll skip making that one. Detailed but I am sure very tasty.

A treat for the scholar

Save

A Star is Born...don't miss it

Well, if this isn't enough to make me cranky, I don't know what it would take.  The wind has howled all day like a banshee.  Trees are falling like sticks and we still have a fence that is not fixed from three weeks ago...nice neighbor. What is with this winter?  I will be so glad to welcome in March!

I just realized that Alex's wedding is in a couple of months so I tried to buy her a nice gift on Macy's site where she is registered.  I could have walked to the store from here, picked it up and carried it home (not really) by the time I found the tiny bag with the red star to check out.  I never did get it checked out because it said my bag was empty!  When I went back to retouch the Kitchen Aid mixer, it had been sold...RIGHT sold to me now let me pay for it.  Well, I gave up.  Maybe another day. Sorry, Alex.

Posy has kidney stones.  The vet sold me some dog food that is supposed to dissolve them if they are the correct kind of stones.  At the rate I am going it will not work and that would mean an operation.
Even the dogs are having a time of it.

Thank God things are not as bad as they could be. Some people have it a lot worse.  Just venting.

I watched A Star is Born.  I loved it!  It was such a great movie.  I am reading The Edge of Lost by K. McMorris, the author of Sold on a Monday. And, I have a soup kitchen going.  There is always a pot of soup on the stove or in the slow cooker.  It is a comfort.

Alyssa is going to Italy Wednesday to secure everything for the wedding.  Johnna, Angela, and I have secured our trip to Italy which is turning into a two-week event with the wedding in the middle. The travel insurance for someone my age is ridiculous.  I said no and that I just wanted insurance in case I could not go, so they cut it in half.  What are you going to do?  I used to travel without it hundreds of times, but now, I don't want to take the chance of losing my money if I can't travel. I am having fun buying my wardrobe for two weeks.  I think I am almost there.

Tips from The English Kitchen Blog

Tips from The English Kitchen (blog)

SECRET TIPS FOR ADDING EXTRA FLAVOR TO YOUR RECIPESHere are some other SPRUCE UP ideas! Next time you are cooking and you want to add that little touch of something extra try adding these . . .

BALSAMIC VINEGAR - add to your spaghetti sauce. It will taste like your sauce has been simmering all day long.

CELERY SEED - to barbecue sauce. This is a trick I learned from my mom. It adds a fresh green note, even to sauces which have been stored for weeks.

CINNAMON - Add to your chili. The sweetness of cinnamon is a perfect counterpoint to hot chili spices.

COCOA POWDER - add it to bread dough the next time you are making rye bread. This is the secret that bakers use to make their pumpernickel so dark. Try adding about 2 TBS of unsweetened cocoa powder to each loaf. IN addition to rich color, it also adds a nice bite. I also add some cocoa powder to my gingerbreads to give them that nice dark color that is so desired in a gingerbread. Start by adding 1 tsp.

COFFEE - add to chocolate bakes. Coffee amplifies the taste of chocolate goodies. Add a splash to cakes, brownies, hot fudge sauce, and the stronger the better. Try using espresso if you have it.

HOT SAUCE - add it to your cheese sauces. Just a few shakes of Tabasco sauce can make all the difference between a cheese sauce that is just humdrum and a cheese sauce that sparkles with flavor! This is a trick that also works to add flavor when you are making creamy and rich Guacamole!  

LEMON JUICE - add to creamy spreads and dips. A squirt of lemon juice helps to brighten the flavors in sour cream and cream cheese spreads, no matter how good they may taste without it. Try it, and you will see I am right.

LEMON ESSENCE - I always add a half tsp of lemon essence to my baked goods along with the vanilla. I'm not sure why it happens but they always taste even better with just that little pinch of lemon essence. Trust me on this!

HORSERADISH - try adding a tablespoon of horseradish or mustard to your beef stew the next time you make one. It makes a beautiful difference!

NUTMEG - try adding a subtle grating of fresh nutmeg to your muffins batters and bechamel sauces. Just a tiny pinch will have people wondering what your secret touch is that makes your muffins and sauces taste so much better!

OIL - a bit of oil added to your pasta cooking water helps to keep your pasta from clumping together and from sticking to the bottom of the pot. I also think it helps to keep the pot from boiling over, but that could just be my imagination.

PAPRIKA - when flouring pieces of meat, fish or chicken in preparation for frying add a generous dash of sweet paprika to the flour along with the salt and pepper. It helps to give color without altering the flavor. I also like to add a bit of garlic and onion powder and sometimes celery salt.

SALT - always add a healthy pinch of salt to the cooking water when you are cooking potatoes. They actually absorb more salt from the cooking water than they do when you add it later on, so you may actually reduce your overall sodium intake by adding it while cooking rather than later.

From the English Kitchen

Come on spring

There is not a lot to report from Many Branches. The winter drags on but February goes fast and soon we will be covered in sunshine for several months.  My bones could use a dose of sunshine for sure. I don't want to hurry life, but come on spring.

I am starting to assemble my wardrobe for Italy.  Johnna, Angela, and I will tour Italy a week before Alyssa's wedding.  After a week we will land in Florence on Friday for the wedding on Saturday and then the three of us will do Tuscany and then fly home.  That's a long trip, but I am eager to take it.  Andy is staying home with the dogs and David is doing the same.  Mike is on the fence so we will see if it will be an all woman contingency from America.

Another of the neighbor's large DEAD trees fell into our yard and destroyed a section of our fence eleven days ago.  He is taking his time getting things back to normal and we still have a gaping hole in the fence and now have to guard the dogs against coyotes and now from going through the fence. This is the third dead tree (of theirs) to fall on our property one missing the house by a yardstick distance. Life is full of pitfalls as it is, why can't people do what they should do in a timely manner?  I know people have bigger problems than we but it is irritating and unnecessary.

I have gone soup mad during this long winter.  I have one going every day and it is so satisfying.  I've made nice mushroom soup for when Beth gets home tonight. We two like this soup very much, the guys not so much.

I've made another good Sam's product buy.  They have finished pork ribs in a vacuum package.  It's an entire rack finished to perfection and it eliminates the mess and work of doing ribs yourself and having them turn out so-so.  These are ready to go and delicious.

 We've just returned from Kroger where I bought another chunk of Boar's Head ham.  It is so delicious and can be used in many many dishes.

Andy is enjoying his two classes at OSU.  He is a forever learner.  I have begun another book by Kristina McMorris, The Edge Of Lost.  I finished her Sold on a Monday which was really good. I like her style of writing.

Winston has fully recovered from his bout with the Coyote. All three dogs are doing well. (But, the coyotes are back.)

Madeleine is getting a sister or brother in October.  (She is very precocious so we will see how that event plays out.) October is turning into a busy interesting month.

Let's think spring.



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Buns

2/2012

sacre bleu !

For years Nate and I have been uttering 'sacre  bleu' which, to us, means oh my gosh (or something worse.) In life and cooking one could utter those words several times a day. The words are true when one starts finding great blogs to read and finding out how other households are maintained. Today I've found some great blogs such as The English Kitchen and her suggestion Mennonite Girls Can Cook. These rolls from the latter look simply scrumptious and I am going to serve them when the Cincinnati Lechlers come for Easter, if not before.




*Herbed Oatmeal Pan Rolls*
Makes 9 pan rolls
Printable Recipe
Recipe and pictures from Mennonite Girls Can Cook

Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.

250ml boiling water (1 cup)
40g rolled oats (not old fashioned) (1/2 cup)
2 TBS butter
200g strong white bread flour (2 cups)
65g granary bread flour (1/2 cup, multigrain)
2 TBS caster sugar
1 tsp fine sea salt
1 TBS easy bake yeast (bread machine, quick rise)
1 large free range egg, at room temperature

For the herby topping:
2 TBS butter, melted
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/8 tsp garlic powder
2 tsp finely grated Parmesan Cheese

Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.

Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast. Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. Shape into a ball and cover with the bowl. Let rest for 20 minutes.

Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.

Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. While they are baking, stir together all the ingredients for the herby topping. At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers. Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.



Think of those rolls with this stew. Yum!

This recipe makes a very light and airy bun. So good.

• 4 1/2 cups warm water
• 2 tbsp. quick rise yeast
• 1 cup oil
• 1 tbsp.vinegar
• 2 tsp.salt
• 1/2 cup sugar ( I use 1/4 cup)
• 10 cups flour/ a little more if needed

1. start with about 6 cups flour, add the yeast salt and sugar and stir together.
2. add the warm water, oil and vinegar.
3. stir together with a wooden spoon adding more flour till it is hard to stir.
4. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading.
5. knead for a few minutes by hand on a floured surface.
6. let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on.
7. Make into buns and let rise for another 40 minutes.
8. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary.
9. Share and enjoy!!!!!
10. from Mennonite Girls Can Cook 

Writing about bread put me in mind of the Sally Lunn tea shop in England. I could not wait to get home to make her bread. I also remember two elderly ladies sitting beside my friend and me thanking us for what the Yanks did for them during the war. Forever grateful they continued with their Sally Lunn tea content that  the Americans had been rightfully thanked.

Sally Lunn Batter Bread Recipe

• Prep: 15 + rising Bake: 25 min.
• Yield: 12-16 Servings

152540

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 teaspoon salt
• 3 eggs
• 5-1/2 to 6 cups all-purpose flour
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/2 cup honey

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
• Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
• Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

The Sally Lunn Bun is the Original Bath Bun.

It is a rich round and generous brioche bun’ similar to the historic French festival ‘breads’. Sally Lunn, a Huguenot refugee (perhaps better known as Solange Luyon) came to Bath in 1680 via Bristol after escaping persecution in France. In Lilliput Alley she found work with the baker and introduced her now famous light and delicate ‘bun’ to pre Georgian Bath. Sally’s fame, together with that of her bun grew and grew alongside that of the city of Bath. Versions of the Sally Lunn Bun can be found around the world in Canada, The United States, New Zealand and Australia. Further, even in the UK attempts have been made to copy the original Sally Lunn Bun. The original and very secret recipe is passed on with the deeds to Sally Lunn’s house and is still made  by hand today.

 

Feb. 2013

Thursday, February 21, 2013

Easter Brunch

Classic French Onion Soup Recipe

Yield: 6 - servings

Prep Time: 30 minutes

Cook Time: 2 hours and 45 minutes

Total Time: 3 hours and 15 minutes

A savory, traditional French onion soup.

Ingredients:

For Soup
3 large yellow onions, thinly sliced
6 tablespoons unsalted butter
1 teaspoon sugar
1 cup Muscadet or dry white wine
1/2 cup medium dry sherry
1/4 teaspoon freshly ground pepper
6 sprigs thyme
2 bay leaves
8 cups of either beef or chicken broth
Note: I have used both chicken and beef broth, but if you prefer the classic presentation use only beef broth, if you would like a lighter taste, use chicken broth or even a combination of the two.
For Croutons
12-18 slices of baguette
2 tablespoons butter
1 large clove garlic
3 cups freshly grated Gruyere cheese
1 cup freshly grated Parmigiano-Reggiano

Directions:

Preheat oven to 400 degrees.
Melt the butter in a large Dutch oven that has a lid. Add the onions and sugar, sauté for 5 minutes then stir in the white wine, sherry and pepper. Place in the oven and bake without the lid and stir intermittently for about 1 hour till the onions begin to brown. Put the lid on and cook for about another hour or until the onions are caramelized.
Remove onions from oven and turn oven on to broil.
At this point, tie your fresh thyme and bay leaves together with kitchen twine.
Put the beef and/or chicken stock into a large pot and bring to a boil. Add the thyme/bay leaf bundle to the pot, turn the heat down to a simmer and let broth simmer for about 35 minutes.
While the broth is simmering, place the bread on a baking sheet and broil for a few minutes on each side until golden. Remove from oven and take the garlic clove and rub on one side of the bread, then butter the bread.
Now, take the caramelized onions and divide into 6 oven-proof containers. Add the broth to the onion mixture till it almost reaches the top of the container. Place 2 or 3 pieces of bread on top and sprinkle with the Gruyere and Parmigiano-Reggiano.
Place the containers in an oven proof pan and place under the broiler for 2 to 5 minutes till the top is golden. Please keep a close eye on this so that it does not burn.
Serve immediately.

http://www.returntosundaysupper.com/page/2

It is time to start thinking about the two-meal Easter Day which is arriving very early this year on the last day of March.  Guests always arrive early, around 11:00 or noon.  We start off with drinks and nibbles and progress to choices of five or six soups and salads.  It's a long day and no one is in a hurry.  I like the pace and the people.  I think this looks like an introduction to Easter and spring, so this will be one of the soup choices for 2013. Each time I went to Paris on business, I always brought home a present for the house.  One time I bought white soup bowls with lids and lion grips.  French onion soup equals French bowls.

 

Meatball Bubble Biscuits
Source: Barbie F.pinterest

1 can Pillsbury golden layers biscuits - each pulled into 2 layers
10 frozen fully cooked Italian style meatballs - thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 T. parm cheese
1/2 t. Italian seasoning
1/4 t. garlic powder
1 c. marinara sauce
Disclaimer:
I do not own this picture or recipe. Pinterest

Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

 

Do you know that Red Lobster now has their Cheddar Bay Biscuits (mix) in a box for you to make at home?  I found it at Sam's.  I saw this woman putting four boxes of something big in her basket and noticed it was from Red Lobster...I got excited!  (30 biscuits in 3 packs of 10) All you do is add 3/4 cup cold water, 1/2 cup shredded sharp cheddar cheese, 1 pouch of the mix, 1/3 cup butter, 1 pouch garlic herb blend which is enclosed.  I am making these today, so I will let you know how they turn out.  Don't kid me now, I know you've had these and loved them.

 

I am making these savory rice, broccoli, and cheese, 'cakes' in a cupcake pan today.

Disclaimer:
I do not own this picture.  I got it and the recipe from Pinterest.

This, however, is my picture just before oven time.
 I added some pepperoni to my mix of cheese, broccoli, rice, eggs, salt and pepper.

My results.

 

Biscuits and slices

Saturday, January 22, 2011

Biscuits and Slices (Another oldie)

I have made many, many trips to London and one trip stays in my mind when I think of sweets. (By the way, I have given up sweets, but more on that later.) There was an antiques show in London inside a tented area. I found one nice furniture piece and then stopped for a slice and tea. The slice was a low chocolate cake like brownie in which something like a wafer, Kit Kat maybe, candy bar had been baked. Each slice contained the bar and it was all topped off with a sprinkle of confectioner's sugar. To take a bite one encountered a soft brownie and then a slim crisp snap topped off with a cloud of sugar. Very nice and I have yet to see a recipe. For months I haunted bookshops in London looking for the recipe and that is where I encountered the Women's Weekly from Australia. If it isn't in there, it isn't anywhere. I am getting another of the books (magazines) called Biscuits and Slices, so I hope I find the recipe which I won't be able to taste since I have given up sweets. I am not a fan of desserts though I like to make them. I taste them when they come from the oven and lose interest once a day has passed. I read about a new diet where this 300 pound woman gave up ice cream for three months and lost 30 pounds. (Now she must have eaten a gallon an evening, but it worked.)For three months ice cream is the only thing she gave up. Then she gave up another thing and so on until she lost all her weight. I am a week into it and don't miss the sweets at all. Monday I am giving up bread, another thing that I won't miss that much. I am not waiting three months to see if there is a difference before I give up something else. Another article said one could lose 18 pounds in a year by just giving up cola--even diet cola. I don't care for that either--but Diet Snapple is my drink of choice. I will give it up down the road for water, but one week at a time. I don't want to make a big fuss about this because nothing bores me more than hearing about someone's diet after I have worked all day on a special meal. It's just a little experiment for me, but I will let you know what happens.

The two pictures will show you what the 'cake' looks like. Instead of nuts as in one of the pictures, a thin sliver of crisp wafer was offered to set the entire thing off as special. If you know the recipe or how to accomplish this, please email me or comment on this post. dorislechler@aol.com


Writing about England made me think of my very favorite times that I spent there. Hands down it was the Newark Antiques Market that was held several times a year. I have not been in five or so years and wondered, today, if it still existed. Seeing as how one can barely get ones stripped down body on an airplane, it does not seem logical that I could get on with twenty trunks and cartons filled with antiques...not any more. It was always a problem getting the stuff to the airport, on the plane, checking into customs, sometimes twice, getting it off at home, security and customs again...it wore me out and I did it one third of each and every year. The customs officials started calling me by name, after they discovered I always had paper work for every item I bought.

Maybe it was the baked potatoes that drew me to England. At the Newark flea market they were remarkable. Slathered in real butter, cheese, slaw, or any condiment you wanted the potato itself could stand alone. It was always large, white, fluffy,and begging for a dollop of butter and or sour cream. Once we arrived the potato started the long arduous day off properly. Most of us did not stop to eat the entire day, but bought other treats to take with us on the ride home. Their sliced pork sandwiches were outstanding as well. Yum!

We would board a chartered bus that arrived at our hotel, yes, there were that many of us, usually forty or more, at 4:00am. This was not a tour. Everyone arrived solo and equipped to shop. The driver was familiar with the routine and joined in the fun of it, or so we thought. Two hours later, still in the dark during the winter months, we arrived to wait in line for the gates to open. The race was on and it was literally every man and woman for herself or himself. Friendships were left at the gates or on the bus. We were snarling at each other if we encountered one another while shopping because everyone wanted nearly the same things. These were American dealers who watched what every one else was buying and tried to buy it first and as cheaply as possible. We were competing with our dealer contacts in England and France as well. They tried to buy it first to sell it to us at great mark ups and we tried to buy it first to cut out the middle man. It was dog eat dog. Many a pill was popped to get some of us through the day which did not end until late into the night. The walking! OMG, our dogs were barking but we carried on. I had bags on wheels and pulled them over the bumpy terrain, so it was my arms, my legs, my head. We were all a mess in so many ways. We, usually pulled out at 6:00pm. If the buying was especially good, some of us went back the next day--if we had any money left. It was strictly cash and carry so there was the conversion of money and the amount to consider before even starting that trek.

On the way home the bus was so packed that people had to hold their packages on their laps because both sides of the under bus was full, the over heads were jammed and we could not stow anything in the aisles. It was soooooo worth all of the trouble, the cold of the winter, the heat of the summer, the fluctuating money conversions, the waiting for the English banks to give us our own money, the packing of it all to get it home and the joy of opening the boxes in the comfort of home to find everything arrived without breakage (which happened rarely.) It was the phone calls that made me the happiest. The finding for collections, mine and my customers, that gave me pleasure, and the profits to feed my habit so I could go back and start all over again. Our Cooke Rd. home can thank those many trips for its extras.

I have no idea how big the market is now, but then it had 4,000 dealers with a waiting list. It covered the entire fairgrounds. I have listed the information that I got on the Internet in case you are a lover of antiques and exquisite torture. LOL

Europe's largest Antique Fair


Europe's largest antiques event takes place in Newark, Nottinghamshire. Stall holders and buyers from around the globe come to the Newark & Nottinghamshire Showground every other month to take part in this internationally renowned trading event.

With up to 4000 stalls, the fair holds quite possibly everything you could imagine from furniture, rugs, paintings and textiles, to sports memorabilia, toys, grandfather clocks and antique maps

The Newark fair has to be experienced to be believed. It's a treasure trove of possibilities for your interiors. Here you'll find everything you could possibly need to decorate and stylize your home.

Cost: Thursday - 9am - 6pm: £10 (Allows entry on Friday also)
Friday - 8am - 4pm £5

Accompanied under 16s are admitted free of charge