Recipes? / Re: Another Test

[kkersey_austin]

doddiemoemoe wrote:
> One thing I have probably missed the most...is having "fried 
> tomatoes" with breakfast when going out to eat breakfast or even at 
> home...although there is a split household regarding this three of 
> us love 'em, and three do not.. (And for Americans...no it's nothing 
> like fried green tomatoes--which I also love, its more like a little 
> butter/marge/olive oil in the pan add slice tomatoes(thicker the 
> better in my opinion--probably because I'm "American" add 
> salt/pepper to taste...serve with breakfast..mmmmm

That's one of my favorite breakfasts - slice of toast, slice of
cheese, pour the hot fried tomatoes over. I often add some basil or
other herb if I have it handy - especially in the summer when I've got
lots fresh. 

I didn't know it was a British thing - maybe I'll have to revise my
opinion about British cuisine (yes, I've had the Christmas Pudding
experience, and while I found the whole concept intriguing, I don't
think I need to repeat it. Of course, the pudding was produced by the
same family whose teenage son, shortly after arriving here, mistook a
bowl of dried cat food sitting on the the patio table for some
American party snack and actually had *more than one handful* before
someone noticed he was eating Friskies... not to imply that says
anything negative about his mom's cooking, but maybe that pudding
wasn't the best speciman by which to judge the whole Christmas Pudding
genre. In any case, British culture has also produced Plain Chocolate
Digestives and that ought to redeem any number of culinary, er,
peculiarities.)

> I also make a boiled cake (tastes sort of 
> like fruit cake--simply no candied artifically colored 
> fruit...slightly different consistency--I make this for one of my 
> kids whose allergic to just about anything on earth! LOL)

On the subject of fruitcake, I used to love my grandmother's homemade
but absolutely loathed any other, homemade or no. Now I realize that
my grandmother only used apricots and pecans, and either left out the
icky green and red candied stuff or used them sparingly on top for
decoration (where they could be easily picked off). Turns out that
there is an apricot/pecan version available in those fancy tins, and
that my mother-in-law and I between us can finish one off in a short
weekend. :-) The boiled cake sounds interesting...

Elisabet