Posted on 12/3/2003, 10:36:53 PM by carlo3b
Where is spirit of Christmas? Have you seen it?I am really getting worried that it's lost and we won't be able to find it in time.
I am just heartbroken, somewhere over the last few years we seem to have misplaced the heart and soul of Christmas. The season appears to be right, the weather has a nip to it, and the decorations have been up for a very long time, and I am constantly being reminded that it's just around the corner, but somehow I have this terribly feeling that something is wrong.
It is more than just one thing that isn't quite right, there isn't any laughter. I can't recall what it was that used to make me smile and sing at this time of the year, but it for sure isn't there anymore. Can you help me find the warmth, and love that Christmas has always brought into our lives, have you seen any joy in peoples eyes? Maybe it's just me, oh my, is it just me?
I seem to recall that this season was a time that brought everyone together, families and friends, and even strangers. Wait, I don't remember thinking at this time of the year that there were any strangers, only wonderful people that we hadn't had the opportunity to meet yet. People smiled at each other, held the door, men and boys offered every woman their seat, and everyone said GOD BLESS YOU, when you sneezed.
Heirloom decorations were unpacked, families went out together to choose a tree, and that inexhaustible calliope of mystical music filled the air. The smell of fresh pine was abundant in each and every house, and colored lights blinked as kids giggled and whispering and scribbled notes to Santa.
Old folks and children where the center of attention, and picking just the right gift was a very special achievement, well thought out and mulled over for days. Some presents took all year to make, and some took all year to save for. Only a very few were expensive, but all had a special meaning. Gift wrapping was an art, and unwrapping was deliberate and magical.
The center of the community was your neighborhood church, and talk of God, and baby Jesus was the main topic of Grace before dinner, and bedtime stories. Mangers, Santa's, holiday decorations, and lights were everywhere. Snow was a conversation piece, and when and if, was debated and recalled.
Food, ah yes, holiday food was researched, planned, plotted and prepared for days leading up to the big event. Everyone was involved, and everyone had a job. The location of the Christmas Eve party was usually determined by the age of the grandparents, and where they lived in proximity to the bulk of the family. However that was no sure thing.
Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed. The competition was playful and fun, but most importantly, filled with love... lots and lots of love and lovers.
This is the time of the year that we built mountains of warm love, enough to store up for cold dark days ahead. If we lose Christmas, who will tell the children about the baby Jesus, who will love you and remind you how lucky you are to have freedom, and family, and bring memories to the old folks, and memories that you can recall when you are old. Don't let it happen.
Won't you help me find Christmas, I know it's somewhere.. Do you know where it can be, perhaps it's just hiding deep in the warmth of your heart.. Thank you for your friendship. Thank you for your love. Thank you for being you..
THANK GOD FOR AMERICA.. God Bless you all... MERRY CHRISTMAS..
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ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?).. Hahahahhahaha... {{{{{crickets}}}}} *<]8^p~
HOPE YOU HAD A WONDERFUL TIME!
Rustic Pork Roast With Roasted Garlic Mashed Potatoes This entree is spectacular, complete with my favorite mashed potatoes, and my great uncles' favorite stuffing!!
Potatoes
- 4-6 lb. pork roast
- 1 head of garlic, minced
- 2 Tbs.. fresh parsley, minced
- 1 tsp. oregano, dried
- 1 tsp. thyme, dried
- Fresh - ground black pepper
- Kosher salt to taste
Roasted Garlic Mashed Potatoes:
- 1 dozen red bliss potatoes
- 1 head of garlic
- 3/4 cup chicken broth
- 1/2 stick of butter, softened
- 1/2 cup parmesan cheese
- 1/2 cup milk
- 1 Tbs.. olive oil
- Salt and pepper to taste
1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
5. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
6. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.
Serves 4
Try WhoVille, even The Grinch figured out the meaning of Christmas :-)
I'M BACKKKKKKKKKKKKKKKKKK... LOLOLOLOL
TENDERLOIN OF BEEF WELLINGTONSome say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1800's.
1) In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
- 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
- 3/4 pound mushrooms, chopped fine
- 2 1/2 tablespoons unsalted butter
- 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
- 1 pound puff paste or thawed frozen puff pastry (phyllo) plus additional for garnish if desired
- 1 large egg white beaten an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
- 1/2 cup Sercial* Madeira wine
- 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
- 1/2 cup beef broth
- 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
- watercress for garnish if desired
2) In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras.
3) On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. 4) Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
5) Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.
Let the fillet stand for 15 minutes.In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.
Serves 8
*The Sercial is the last of the grapes to be harvested in September, it produces the driest Madeira Wines.
GREEN APPLE SWEET POTATO RAISIN CASSEROLE1) Toss apples, nuts, cinnamon, raisins, and brown sugar.
- 4 Granny Smith apples, sliced
- 1/3 c. pecans, chopped
- 1/2 c. Splenda brown sugar
- 1/2 tsp. cinnamon
- 1/2 cup raisins
- 6 med. sweet potatoes
- 1/4 c. butter
- 2 c. miniature marshmallows
2) Partly cook sweet potato, baked until barely soft, about 30 min, at 350 depending upon size, slice.
3) Layer with the apple mix.
3) Pour butter and scatter marshmallows over top.
Cover with foil and bake at 350 degrees for 30-40 minutes.
1. Food has replaced sex in my life, now I can't even get into my own pants.
2. The closest I ever got to a 4.0 in school was my blood alcohol content.
3. Marriage changes passion... suddenly you're in bed with a relative.
4. I saw a woman wearing a sweatshirt with "Guess" on it... so I said "Implants?"
5. I don't do drugs anymore 'cause I find I get the same effect just standing up fast.
6. Sign in a CHINESE Pet Store: "Buy one dog, get one flea."
7. I have my own little world. But it's OK... they know me here.
8. I got a sweater for Christmas ... I really wanted a screamer or a moaner.
9. If flying is so safe, why do they call the airport the terminal?
10. I don't approve of political jokes... I've seen too many of them get elected.
11. The most precious thing we have is life..... Yet it has absolutely no trade-in value.
12. There are two sides to every divorce: Yours and shithead's.
13. If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys.
14. I love being married. It's so great to find that one special person you want to annoy for the rest of your life.
15. Shopping tip: You can get shoes for 85 cents at the bowling alley.
16. I am a nobody, and nobody is perfect; therefore I am perfect.
17. I married my wife for her looks... but not the ones she's been giving me lately!
18. Everyday I beat my own previous record for number of consecutive days I have stayed alive.
19. If carrots are so good for the eyes, how come I see so many dead rabbits on the highway?
20. How come we choose from just two people to run for president, and 50 for Miss America?
21. Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?
22. Why is it that most nudists are people you don't want to see naked?
23. Snowmen fall from Heaven unassembled.
24. Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been!"
25. The differences between snowmen and snowwomen are snowballs... ;)
Many of an Italian family follow the tradition of preparing seven fishes for Christmas Eve. The tradition dates back centuries, all the way back to the days of the Roman Empire. The significance and the reasons for 7 has many different explanations, each with compelling arguments (not that Italians like to argue... LOL), and I won't take sides, except to say it has livened up many a Christmas Eve. The most important fact that everyone agrees with, is that it was sure great fun eating all of that wonderful fish!!
I have taken the opportunity to include these recipes for you to enjoy. So, here are a few of the dishes that my family prepared, baccalà, baked shrimp, fried calamari, pasta with anchovies, pesce a la padella, sandy eels and steak fish. Try to image young kids tasting these great recipes for the first time, and the scent of fish filling the old Italian neighborhoods, it meant that all was well, and that Christmas morning was just hours away.... Buon Natale!
BACCALÀ ALLA REGGIO
Baccalà is better known in the States by the name "salt cod", and has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. The smell until it is prepared may take getting used to, but it is a great recipe.
There are as many recipes for baccalà in Italy, and America, as there are cooks. This one is a bit different with its exact measurements of whole garlic, which vary from cook to cook. This dish is often served in northern Italian homes with baked polenta, but our southern Italian rooted folks preferred the simplicity of grilled bread.
December 15, 2000
Dearest John:
Today the postman brought your very sweet gift.Just imagine two turtle
doves. I'm just delighted at your very thoughtful gift. They are just
adorable.
All my love,
Agnes
December 16, 2000
Dear John:
Oh! Aren't you the extravagant one. Now I must protest. I don't deserve
such generosity, three French hens. They are just darling but I must
insist, you've been too kind.
All my love,
Agnes
December 17, 2000
Dear John:
Today the postman delivered four calling birds. Now really, they are
beautiful, but don't you think enough is enough. You are being too romantic.
Affectionately,
Agnes
December 18, 2000
Dearest John:
What a surprise. Today the postman delivered five golden rings, one for
every finger. You're just impossible, but I love it. Frankly, all those
birds squawking were beginning to get on my nerves.
All my love,
Agnes
December 19, 2000
Dear John:
When I opened the door today there were actually six geese laying on my
front steps. So you're back to the birds again huh? These geese are huge.
Where will I ever keep them? The neighbors are complaining and I can't
sleep through the racket.
Please stop. Cordially,
Agnes
December 20, 2000
John:
What's with you and those freaking birds?? Seven swans a swimming. What
kind of damn joke is this? There's bird sh*t all over the house and they
never stop the racket. I can't sleep at night and I'm a nervous wreck.
It's not funny any more. So stop with those freaking birds.
Sincerely,
Agnes
December 21, 2000
O.K. Buster:
I think I prefer the birds. What the hell am I going to do with 8 maids a
milking? It's not enough with all those birds and 8 maids a milking, but
they had to bring their damn cows? There is manure all over the lawn and I
can't move in my own house.
Just lay off, smarta$$.
Agnes
December 22, 2000
Hey Sh*thead:
What are you? Some kind of sadist? Now there's nine pipers playing. And
Ch--st do they play. They've never stopped chasing those maids since they
got here yesterday morning. The cows are getting upset and they're stepping
all over those screeching birds.
What am I going to do? The neighbors have started a petition to evict me.
You'll get yours !
Agnes
December 23, 2000
You rotten BASTARD:
Now there's ten ladies dancing. I don't know why I call those sluts
ladies. They've been balling those pipers all night long. Now the cows
can't sleep and they've got diarrhea. My living room is a river of sh*t.
The Commissioner of Buildings has subpoenaed me to give cause why the
building shouldn't be condemned.
I'm calling the police on you !
Agnes
December 24, 2000
Listen PECK*Rhead:
What's with those eleven lords a leaping on those maids and ladies? Some of those broads will never walk again. Those pipers ran through the maids and have been committing sodomy with the cows. All twenty-three of the birds are dead. They've been trampled to death in the orgy. I hope you're satisfied, you rotten b*$tard.
Your sworn enemy,
Agnes
December 25, 2000
Dear Sir: This is to acknowledge your latest gift
of twelve fiddlers fiddling which you have seen fit to inflict on our
client, Miss Agnes McHolstein. The destruction, of course, was total. All
correspondence should come to our attention. If you should attempt to reach
Miss McHolstein at Happy Dale Sanitarium, the attendants have been
instructed to shoot you on sight. With this letter please find attached a
warrant for your arrest.
Cordially,
I was just thinking about this very issue today and feeling depressed about it. However, I'm optimistic that the great pendulum will once again swing toward the day when we can once again truly celebrate CHRISTMAS.
Banana Fritters
For the bananas:
1/4 cup (60 ml) light rum
1 Tbs. (15 ml) fresh lime juice
2 Tbs. (30 ml) sugar
3 to 4 medium sized ripe bananas, peeled and cut into 1 in (2 cm) slices
For the batter:
2 cups (500 ml) all purpose flour
2 Tbs. (30 ml) sugar
1 tsp. (5 ml) double acting baking powder
1/4 tsp. (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs. (15 ml) butter, melted and cooled
Vegetable oil for deep frying
Combine the bananas, rum, lime juice, and sugaring a bowl and stir gently to
combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare
the batter. To make it in a blender, combine all the batter ingredients and blend
at high speed for a few seconds. Turn off the machine and scrape down the sides,
and blend again at high speed for 30 to 40 seconds. To make the batter by hand,
combine the egg and milk in a deep bowl and gradually stir in the flour, sugar,
baking powder, and salt. Beat with a whisk or electric beater until the flour
lumps disappear. Pour the batter into a mixing bowl.
Fill a deep fryer or large
heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil
to a temperature of 375F (190C) on deep-frying thermometer.
Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the
batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the
hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until
they are deep brown on both sides. Transfer to paper towels to drain. Mound on a
heated platter and serve immediately. Serves 4 to 6.
The House of Carlo
My grandmother and my great aunts always removed the wings from a stewing chicken before they put it in the soup pot. I asked them why, and they told me that was the way their grandma, my great grandmother, did it and she taught them how to cook!Fortunately my great grandmother was still around and feisty as heck, the women in my family lived ripe old ages many into the 100+, I digress, I asked her why she did it. She took me to the cupboard and took out her stewing pot, and it was tall and narrow, sooooooo she had to remove the wings to comfortably stir the soup as it cooked...LOLOLOL My family and I really follow orders...Bwhahahahahahah...wait...HUH?
One of mine and my family favorite meals, and so easy to prepare it is one of the first recipes I teach children to prepare....
I think it is a great way to learn to cook a meal everyone loves to eat.. although it does leave me a bit lax in the baking department as exact measurements never "look" right. This can take a bit of time but is a great Sunday feast/ dinner, for a beginner.
KID EASY Chicken & Dumplings
1) Put chicken or hen in a large pot and add cabbage, a scored carrot (deep gouges down the sides), 2-3 ribs of celery, scored again, a peeled onion cut in half, and water to cover chicken. Place on medium high heat, just about to start boil, then back off, and simmer for about 2-3 hours. This will give you that clear golden broth, that is great stock for almost anything, save some for other recipes, it freezes really well... Remove vegetables and chicken from pot and allow to cool completely (or until cool enough to handle).
- One chicken or hen (hens have more fat, which adds flavor)
- One or two cans of chicken broth, or water (enough to cover chicken in pot)
- 1 large, or 2 medium carrots
- 1/4 head of cabbage
- 2-3 ribs celery
- 1 large yellow onion
- 1/4 cup dry white wine (yes, I teach my kids, and others, to cook with wine)
- Flour (all purpose, NOT self rising)
- Milk
- Salt
- Pepper
2) When chicken has cooled, de-bone and return meat to pot of broth. Add wine. Then, thinly slice the carrots and celery and put everything back on med heat to just below boiling. While broth and meat are heating take 2 cups of flour and mix with salt, pepper, and one cup of milk to form a firm dough. Turn dough out onto a board and roll until about 1/4 inch thick. Take a sharp knife and slice dough in to 1/2 inch strips.
3) Turn up heat on soup. Gather strips of dough into one hand and when broth is boiling tear pieces of dough into 1 to 2 inch bits and drop into pot. Add salt and pepper to taste and if the broth is not rich enough add the canned chicken broth. (usually needed if the fat was removed). Keep on a low boil for 10 minutes to cook dumplings. Stir to keep from sticking and taste for seasoning. If the stew is not thick enough take 1 tbs of cornstarch and mix with a little water to from a smooth paste and add to stew. This will thicken stew in a few seconds. YUMMMMMMMM!
LowCarb Broccoli Cheddar Soup 1) In a saucepan, melt butter over heat.
- 2 Tbs. butter
- 1 Tbs. arrowroot
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 5-1/2 cups whole milk
- 1 pkg. (10 oz.) frozen chopped broccoli or 1 1/2 cups fresh broccoli
- 3 Tbs. onion, diced
- 2 cups (8 oz.) shredded Longhorn Cheddar cheese
2) Using a wire whisk, stir in arrowroot, salt, and pepper. Cook over low heat for 3-4 minutes.
3) In a large saucepan, heat milk to simmering. Cook broccoli and onions in milk until tender.
4) Add arrowroot mixture to milk while stirring. Cook over medium heat for 3-5 minutes.
5) Gradually add shredded cheese, stirring to melt.
Puree in a food processor or served immediately.Makes 8 servings
LowCarb, copyrighted by Morelli Enterprises Inc.
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