Like riding a bike I guess. Steve recently picked one up at a yard
sale but he's sticking to not so busy streets. His stroke 10 years
Sounds like it might be a good way to stock up on German foods
without the fuss and bother of making them. Years ago, when we were
(preferably fresh) to taste. I made it a couple of weeks ago, will do next summer when cucumbers are in season again.
I've cut most of mine down to make either a meal for 2 or meal plus
left overs for lunch or left overs to recycle into part of another
of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.
I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the
last few years.
Like riding a bike I guess. Steve recently picked one up at a yard
sale but he's sticking to not so busy streets. His stroke 10 years
Nice! We're always on the look out for bikes. My problem is I get
one get it fixed up and working and someone needs it more then I do so
I give it away. My last one went to a young co worker who was
struggling to get to work on time as the bus stop is a couple klms
away from the
yard he worked out of. He's been set now for a while... not sure
what he'll do when snow is here.
Sounds like it might be a good way to stock up on German foods
without the fuss and bother of making them. Years ago, when we were
It really is.
(preferably fresh) to taste. I made it a couple of weeks ago, will do
next summer when cucumbers are in season again.
Wow that is a simple one. I'm gonna add this to my recipe thing.
I've included my friends cucumber salad recipe at the bottom of this.
I've cut most of mine down to make either a meal for 2 or meal plus
left overs for lunch or left overs to recycle into part of another
I've tried, what happens is I will make a smaller batch of something
and then one of the kids or someone shows up at the door hungry and I don't have enough.
Made Veggie soup last Sunday - it just got cleaned up yesterday my Son figures he ate over 1/2 of the container. hahaha
of hard to do with cabbage tho, as they're generally sized big enough
that one will make several meals. So, cook it all at once and freeze
into meal size portions.
Yes. Especialy this year, I don't think I found a cabbage at the
farmers market smaller then an elephants head.
I know, I've got lung trouble like I was a 5 pack a day smoker (never
even tried it) so I've a chronic cough that's gotten worse over the
last few years.
You've mentioned that cough before, I sure wish they knew what was
wrong with you.
Title: Hungarian Cucumber Salad (Gabe)
Categories: Salad/Dressing
Yield: 4 Servings
3 large or med/small seedless
-cucumbers
2 T Sugar
3/4 t Garlic Powder
3/4 t Black Pepper
Paprika,Over Top
Slice cucumbers thin, cover with salt, after 15 min or so, rinse thoroughly
Mix 3 parts water to 1 part vinegar, add sugar if needed to get flavor
you like - I usually add 1 to 2 tablespoons sugar to 4 cups of vinegar solution
Add garlic powder and black pepper, stir well and pour over cucumber. Sprinkle paprika on top.
I try to let it sit at least overnight, but the longer the better it tastes.
I make 4 cups of the vinegar solution for 3 large or 4 smaller
cucumbers.
Forgot, add a bit of sugar, if you want, to taste. IIRC, I used one
packet of stevia, sweetness equal to two teaspoons of sugar. Plenty
sweet enough for us.
I don't have that problem as our kids and grand kids are in Utah and Arizona. (G)
Either he was extra hungry or something in it tasted so good he
wanted more...and more....and more. (G)
get some green beans, a tomato (Steve doesn't eat many of them so one
is sufficient), a sopapilla cheesecake bar and a slice of NY style cheesecake. Also spent some time just talking with a friend.
another CT scan in February to see how much things have changed since
had done in August.
Interesting, I never would have thought about using garlic powder,
black pepper and paprika. My mom used to use just a bit of sugar and celery seed, plus slightly diluted vinegar, but she was never noted
for her creativity in cooking.
Forgot, add a bit of sugar, if you want, to taste. IIRC, I used one
packet of stevia, sweetness equal to two teaspoons of sugar. Plenty
sweet enough for us.
Sounds good. I'll stick with sugar though, the processed sweet stuff gives me a headache. Even Stevia.
I don't have that problem as our kids and grand kids are in Utah and Arizona. (G)
Laugh, I'm sure my kids would find a way to show up if they were that
far apart. Anything to not have to cook. hahahaha
Either he was extra hungry or something in it tasted so good he
wanted more...and more....and more. (G)
He says my soups were one of the things he missed when he was
living in Hamilton. Even my daughter (who lives 3 floors down) can
smell when I'm cooking soup and magically visits. hahaha
get some green beans, a tomato (Steve doesn't eat many of them soone
Andrea doesn't like them very much either so I buy normally two at a
time as her dad will have a slice or two.
is sufficient), a sopapilla cheesecake bar and a slice of NY style cheesecake. Also spent some time just talking with a friend.
Yum.
another CT scan in February to see how much things have changed since
had done in August.
Fingers crossed for you.
Interesting, I never would have thought about using garlic powder,
black pepper and paprika. My mom used to use just a bit of sugar and celery seed, plus slightly diluted vinegar, but she was never noted
for her creativity in cooking.
The guy who gave me the recipe (Gabe we call him, but his name is
Gabor) started cooking up a storm so I"m getting some Hungarian
recipes from him while he's still in the mood to write them down. :)
OK, I use stevia for some things, raw sugar for others. I try to
avoid the other sugar substitutes as they are all artificial, do
honey or molasses in baking.
Our girls are both pretty decent cooks, and knew how to cook before leaving home. Rachel did call me fairly often for recipies but I
think part of it was a bit of homesickness--she moved from Arizona
to Mississippi after getting married.
Most of my soups are a bit of this, a touch of that and oh yes, need
to use this before it goes bad so into the soup pot. Years (actually,
now decades) ago I made a chicken vegetable soup using a bag of
chicken necks and, IIRC, about a dozen different odds and ends of vegetables, plus probably brown rice. It was a good "clean out the fridge" soup and tasted good as well. (G)
We don't have any other family nearby so I get the whole thing,
unless Steve decides to have a paper thin slice or two.
Fingers crossed for you.I'll let you know the results when I get them.
Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get
the recipies while you can and think of him when you make them.
OK, I use stevia for some things, raw sugar for others. I try to
avoid the other sugar substitutes as they are all artificial, do
honey or molasses in baking.
I've switched to honey for most sweet things I make. I do use sugar
for pickled beets. (Not much else LOL)
Our girls are both pretty decent cooks, and knew how to cook before leaving home. Rachel did call me fairly often for recipies but I
think part of it was a bit of homesickness--she moved from Arizona
to Mississippi after getting married.
Kristina used to call me quite a bit for recipes, but I gave her the
URL for my reciples so she can look it up anytime now. LOL
Conner knows how to cook, he just doesn't. Bob (FIL) doesn't know how
to cook and doesn't. LOL When he's sick we have to call the
restaurant he goes to so they don't worry about him.
Most of my soups are a bit of this, a touch of that and oh yes, need
to use this before it goes bad so into the soup pot. Years (actually,
now decades) ago I made a chicken vegetable soup using a bag of
chicken necks and, IIRC, about a dozen different odds and ends of vegetables, plus probably brown rice. It was a good "clean out the
fridge" soup and tasted good as well. (G)
Those are the best soup's. :)
We don't have any other family nearby so I get the whole thing,
unless Steve decides to have a paper thin slice or two.
Everyone lives with us, I can't move without tripping over family.
I'll let you know the results when I get them.Fingers crossed for you.
Thanks!
Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get
the recipies while you can and think of him when you make them.
None as Gabor is his first name. I take any recipe he gives me and
add to my Acuchef database for sure!
Here's his low carb bread:
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Gluten, Carb Free Bread (Gabe)
Categories: Bread
Yield: 3 Servings
1 T olive oil
1/4 c egg whites
1/4 c almond flour
1 t baking powder
1/2 t chia seeds (optional)
[Note: You can cut it in half for sandwiches, or burger buns, and you
can freeze them too ]
Blend all ingredients together
I use a 4" glass bowl ( you can get a 3 pack at Walmart for $10)
Microwave for 1 min 40 sec
You can cut it in half for sandwiches, or burger buns, and you can
freeze them too
This is the original:
1 tbsp oil or butter
1 whole egg
3 tbsp Almond flour
1/2 tsp baking powder
Mix, microwave 90 sec
The cheapest place I found for Almond flour is Costco
Enjoy!!
-----
Some things need sugar as honey would make it too wet. I made Steve a pumpkin roll on Monday for his birthday, used sugar there. The cake
part gets turned out onto a cloth sprinkled with sugar and rolled,
can't do that with honey. (G)
BTW, I'm still looking for the cook book with
the squash & apples recipe; Steve has my cook book corner so filled
with other stuff that I have a hard time getting to the books. Don't worry, I'll find it sooner or later.
asked for was my mom's potato salad--that one was in my head. OTOH,
one of our favorite potato salads is from a Pennsylvania Dutch cook
I was able to give that recipe to her as written, no "bit of this" or "until looks good" sort of measurements. (G)
Just relieves the minds of those who expect to see someone/hear from someone on a daily basis.
Exactly! I've not been able to duplicate that one but made some
pretty good soups otherwise since then.
None as Gabor is his first name. I take any recipe he gives meHelps now and in the future you'll look back on them with fond
and add to my Acuchef database for sure!
memories.
Steve makes his own almond milk from time to time; we grind the "left overs" from that procces into almond flour. Looks interesting, have
to keep it in mind if I need to make a gluten free bread.
Some things need sugar as honey would make it too wet. I made Steve a pumpkin roll on Monday for his birthday, used sugar there. The cake
part gets turned out onto a cloth sprinkled with sugar and rolled,
can't do that with honey. (G)
True... Though I wonder since I cook/bake gluten free and that's so
dry and crumbly as a rule that could be how I get away with it in
sweet things?
BTW, I'm still looking for the cook book with
the squash & apples recipe; Steve has my cook book corner so filled
with other stuff that I have a hard time getting to the books. Don't worry, I'll find it sooner or later.
No rush at all, I'm sure it will turn up sooner or later. :) If it's something Steve likes, let him know you want to make it for him. LOL
If he's anything like me he'll find the book for you quick quick! ;)
asked for was my mom's potato salad--that one was in my head. OTOH,
one of our favorite potato salads is from a Pennsylvania Dutch cook
My mom's potato salad is another one that's in her head. I can come
close to hers, but not quite right. She won't tell me her secret
until she's dead. (her words not mine!)
I was able to give that recipe to her as written, no "bit of this" or "until looks good" sort of measurements. (G)
I've converted most of my recipes with measurements, but there are a
few that say "until looks good" or "large small handful" (LARGE AND SMALL!?!?!)
Just relieves the minds of those who expect to see someone/hear from someone on a daily basis.
For sure. Honestly whever we go with him to the restaurant they
always make a point of saying hi to us. "Anyone who comes with Bob
get's the family treatment."
Exactly! I've not been able to duplicate that one but made some
pretty good soups otherwise since then.
Friends of ours talk about Andrea's Mac N' Cheese she made one NYE
about 15 years ago. She's never been able to duplicate it perfectly
but comes close. ;)
Helps now and in the future you'll look back on them with fondNone as Gabor is his first name. I take any recipe he gives me
and add to my Acuchef database for sure!
memories.
Totally!
Steve makes his own almond milk from time to time; we grind the "left overs" from that procces into almond flour. Looks interesting, have
to keep it in mind if I need to make a gluten free bread.
Or if you just want a change in a bread. I made lasagna noodles last weekend with Almond flour. They turned out quite good and it
stretched the lasagna quite far as it's very filling. (No meat I used
a veggie crumble as my stupid stomach now refuses to digest any meat
of any kind).
Finished a full week of eating only vegetarian and I didn't throw up
once. So.... Looks like I'm sticking with it for a bit.
The pumpkin roll I make is very moist; if I used honey, it would be
even more so. I'll have to try it with GF flour some time; it only
uses 3/4 cup. I think I've got that much GF flour on hand.
I've mentioned it a few times; it's just a matter of his clearing out
the access. He needs to finish off (inside work) the new windows we
put in 3 years ago so we can move the cook books back against the
wall. Once that's done and he clears out a 3D printing project, I'll
be able to get to the books.
Do you think she has it written down and hidden in some place to be
found after her death? (G)
Large handful--Andre the Giant, Small handful--my hand. (G)
NYE about 15 years ago. She's never been able to duplicate itMust have had something in it she doesn't remember putting in or
perfectly but comes close. ;)
can't find to put in now.
Bummer; we've got a friend who got bit by a tick and now has
alpha-gall syndrome. He can't eat any red meat, says his diet is
limited otherwise also.
Good thing is, there's such a wide variety of vegetables to choose
from. We picked up an acorn squash earlier this afternoon at
be roasted, not sure yet what seasoning will go on it.
The pumpkin roll I make is very moist; if I used honey, it would be
even more so. I'll have to try it with GF flour some time; it only
uses 3/4 cup. I think I've got that much GF flour on hand.
I've been asked by the family to make a mincemeat pie for football
day. (I believe you call it thanksgiving). I am cheating this year
and I bought a jar of pie filling from the british shop.
I'll make the pastry though so at least it's half home made. LOL
I've mentioned it a few times; it's just a matter of his clearing out
the access. He needs to finish off (inside work) the new windows we
put in 3 years ago so we can move the cook books back against the
wall. Once that's done and he clears out a 3D printing project, I'll
be able to get to the books.
Understood. Andrea and I share the den now so I understand what
tight spaces are.
Do you think she has it written down and hidden in some place to be
found after her death? (G)
Knowing her, it's written down in perfect detail with measurements and
in an envelope with the lawyer. LOL
I asked her for just the ingredients once for one of her mother's
recipes and a few days later it arrived in the mail with exact measurements below the original.
I just wish I could convince her to use email. LOL
Large handful--Andre the Giant, Small handful--my hand. (G)
So a large / small handful? LOL Fill the palm of the hand.
Must have had something in it she doesn't remember putting in orNYE about 15 years ago. She's never been able to duplicate it
perfectly but comes close. ;)
can't find to put in now.
That's what I figure too, but she made it when I was at work so I
didn't see so even if my memory worked I can't help on this one.
Bummer; we've got a friend who got bit by a tick and now has
alpha-gall syndrome. He can't eat any red meat, says his diet is
limited otherwise also.
I'm positive this is what happened to me, but the doctor is still away
on mat leave, so I'm not sure when I'll see her again to ask for blood work or something.
Good thing is, there's such a wide variety of vegetables to choose
from. We picked up an acorn squash earlier this afternoon at
be roasted, not sure yet what seasoning will go on it.
Love acorn squash. I have one left from the farmers market by the
trailer and will cook it this week. Also processed a few of them for
the freezer as they are so much better then the ones at the grocery
store.
I presume a gluten free pastry. I like mince pie but most often I'll
do mince cookies. The recipe came from my MIL, a basic sugar cookie
round, topped with a spoonful of mincemeat and topped with another
cookie with the center cut out (a doughnut cutter works well for
that), then baked. Just enough mincemeat to be satisfying.
Steve tried the space sharing a few times with his and hers desk top computers. It wasn't that comfortable so I switched to a net book
and can sit any where I want with my set up. We gave the 2nd desk
top to a relative that needed a system. He also tried putting his
computer in my sewing room but when he backed his chair into my
cutting table once too often, he realised it wasn't that great an
idea and I got full use of my room again. (G)
Sounds like what my mom would do. Dad e-mailed from time to time but
not a lot. Both of them were more comfortable picking up pen and
paper for correspondence.
I'll probably just roast this one as is, then serve it with either
butter and seasoned salt or butter and cinnamon.
I presume a gluten free pastry. I like mince pie but most often I'll
Yes.
do mince cookies. The recipe came from my MIL, a basic sugar cookie
round, topped with a spoonful of mincemeat and topped with another
cookie with the center cut out (a doughnut cutter works well for
that), then baked. Just enough mincemeat to be satisfying.
Looks like the jar will be big enough for an attempt at a few cookies first and use it up in the pie. :)
Steve tried the space sharing a few times with his and hers desk top computers. It wasn't that comfortable so I switched to a net book
and can sit any where I want with my set up. We gave the 2nd desk
top to a relative that needed a system. He also tried putting his
computer in my sewing room but when he backed his chair into my
cutting table once too often, he realised it wasn't that great an
idea and I got full use of my room again. (G)
Laugh. We're just stuck with each other for now, with the kid and her
dad having moved in there is just no other space. Everything is done single file now, can't walk around this place.
Sounds like what my mom would do. Dad e-mailed from time to time butpaper for correspondence.
not a lot. Both of them were more comfortable picking up pen and RH>
Dad was good at emailing until the dementia started to kick in.
I'll probably just roast this one as is, then serve it with either
butter and seasoned salt or butter and cinnamon.
I like butter and honey. :)
That sounds good to me. One of my cook books is nothing but cookie recipies, a gift from my MIL years ago. One of the recipies is for
Hermits, a spice cookie with raisins and nuts. An option given is to
sub out mincemeat for the raisins and nuts; I've done it several
times.
I understand. We bought this house 10 years ago, thinking that we
could build a garage with a bonus room above it for my sewing
studio.
The town killed that idea, said we were double fronted
(corner lot) with not enough set back from the street on either side
books, etc means a very full house. Nice roomy (eat in) kitchen tho,
with a lot more storage space than the place we were renting had. We
added a hanging pot rack, a butler (portable storage unit), other
storage units and a couple of shelves to the pantry to store all our kitchen stuff.
Like sweet potatoes, we find it sweet enough without the honey but I
guess it's a matter of personal taste.
That sounds good to me. One of my cook books is nothing but cookie recipies, a gift from my MIL years ago. One of the recipies is for
Hermits, a spice cookie with raisins and nuts. An option given is to
sub out mincemeat for the raisins and nuts; I've done it several
times.
I'm looking forward to trying this. I will let you know how they turn out. :)
I understand. We bought this house 10 years ago, thinking that we
could build a garage with a bonus room above it for my sewing
studio.
... or a ham shack. ;)
The town killed that idea, said we were double fronted
(corner lot) with not enough set back from the street on either side
50 years ago you coul dhave done it.
books, etc means a very full house. Nice roomy (eat in) kitchen tho,
with a lot more storage space than the place we were renting had. We
added a hanging pot rack, a butler (portable storage unit), other
storage units and a couple of shelves to the pantry to store all our kitchen stuff.
You've made it work. We have the worst designed kitchen ever, heck
the whole apartment is not designed for more then a single person to
live in I think.
Lots of small rooms and narrow halls everywhere.
Like sweet potatoes, we find it sweet enough without the honey but I
guess it's a matter of personal taste.
We did it without honey this time. It was good, I just add a bit for
that slight twang.
Steve wasn't into ham radio at the time but I was doing a good bit of sewing.
50 years ago Wake Forest was more of a sleepy little seminary town,
with some commuting to Raleigh. IIRC, from what I've heard, Capital
Blvd was just a 2 lane road (one down, one up) then; now it's 4-6
lanes, with plans to widen it even more.
Sounds more like an apartment for several singles, probably none of
whom are serious about cooking. When we moved to Germany, the first
occupied until permanent ones opened up (6 months to a year, we were
there 13 months), had the nickname Army wide as "the bowling alley".
Steve wasn't into ham radio at the time but I was doing a good bit of sewing.
So you needed more room then. :)
50 years ago Wake Forest was more of a sleepy little seminary town,
with some commuting to Raleigh. IIRC, from what I've heard, Capital
Blvd was just a 2 lane road (one down, one up) then; now it's 4-6
lanes, with plans to widen it even more.
Funny how fast these towns become huge citys. I know just east of
here in Whitby, when I was a child I rode a horse all over what is now
a giant sub divison with schools, shops, and thousands of homes.
Sounds more like an apartment for several singles, probably none of
whom are serious about cooking. When we moved to Germany, the first
I think it was designed for "profesionals" back in the day. Someone
who ate at the office or something.
occupied until permanent ones opened up (6 months to a year, we were
there 13 months), had the nickname Army wide as "the bowling alley".
Ouch. At least I don't bump my head. hahaha
And still do now. I keep everything confined to one bedroom; Steve
sprawls thru-out the house.
room besides book shelves and a couple of storage cabinets. Used to
have 5 machines in the room but donated one to Hurricane Helene
relief.
I saw that in the roads we took to get to my grandparent's house and
have seen it even more so here in Wake Forest. I have said that they
will have to change the name to Wake DeForested soon with all the
housing that has gone up since we've been here.
One place in town
hasn't changed and still going strong at about 105 years old--Shorty's
Hot Dogs. We've never stopped in but it is an icon in downtown (yes,
we have a small down town) Wake Forest. I understand it's popular with
the college kids.
for serious cooks; it was very small. I could stand in the middle and touch both the sink on one hand and the stove on the other by
extending my arms. The house had a separate dining room that would
have been better off being incorporated into the kitchen.
I was always bumpimg my head as the stove was set underneath the
eaves. We had a sink that was more of a laundry room sink, a fridge,
and a small counter with a cabinet above it. But, it was only for a
year so we made the best of it.
And still do now. I keep everything confined to one bedroom; Steve
sprawls thru-out the house.
I understand taht as I used to sprawl. Now everything is in storage
and I don't even know where storage is.
room besides book shelves and a couple of storage cabinets. Used to
have 5 machines in the room but donated one to Hurricane Helene
relief.
That was nice.
I saw that in the roads we took to get to my grandparent's house and
have seen it even more so here in Wake Forest. I have said that they
will have to change the name to Wake DeForested soon with all the
housing that has gone up since we've been here.
Ouch, I hate that. But that's what's happening everywhere, just too
many people and not enough places to live.
One place in town
hasn't changed and still going strong at about 105 years old--Shorty's
Hot Dogs. We've never stopped in but it is an icon in downtown (yes,
we have a small down town) Wake Forest. I understand it's popular with
the college kids.
For a 105 year old place, I'd have to try it. Sometimes nothing beats
a good hot dog.
for serious cooks; it was very small. I could stand in the middle and touch both the sink on one hand and the stove on the other by
extending my arms. The house had a separate dining room that would
have been better off being incorporated into the kitchen.
I can touch both walls without stretching. There is exactly one
counter top and it's the size of the microwave. Where is my counter
you ask? Well I use the stove. When I make pasta / pastry / bread I
use the dining room table, or if I want to stand I use the freezer.
(The freezer is in the living room of course due to no room in the kitchen)
I was always bumpimg my head as the stove was set underneath the
eaves. We had a sink that was more of a laundry room sink, a fridge,
and a small counter with a cabinet above it. But, it was only for a
year so we made the best of it.
Yeah if you know the end is in sight, it's easier to make the best of things. If it was a 20 year place you would have been miserable.
We rented a storage unit when we first moved to WF and had a smaller rental house. This house has just enough more space (plus a shed and useable attic) that we don't need the extra unit. Rental house kitchen storage was seriously lacking; this place has more but part of it is
in units we bought.
Seems that way. NC gets a lot of folks moving down from colder states, also a good number of "half backs"--those that initially move to
Florida and then move halfway back to where they came from up north,
IOW, NC.
For a 105 year old place, I'd have to try it. Sometimes nothingJust that our tastes usually run toward something else when we're out.
beats a good hot dog.
I've used the table more often than not for many things over the
years. That was the only place we've lived in that had a separate
dining room; other places had either an eat in kitchen or an area in
the living room, usually a corner near the kitchen where a
table/chairs could be set up.
We rented a storage unit when we first moved to WF and had a smaller rental house. This house has just enough more space (plus a shed and useable attic) that we don't need the extra unit. Rental house kitchen storage was seriously lacking; this place has more but part of it is
in units we bought.
That's good that you don't need the storage unit anymore. I wish we didn't the price goes up every GD month I think.
Seems that way. NC gets a lot of folks moving down from colder states, also a good number of "half backs"--those that initially move to
Florida and then move halfway back to where they came from up north,
IOW, NC.
Oh now that one is interesting. I think if I could move somewhere
warm all year I'd probably stay there while Andrea is alive. She's
the one who can't stand the cold with her crest and all that goes with
it.
Me? I could live in the artic as long as there was a working heater
for night.
Just that our tastes usually run toward something else when we're out.For a 105 year old place, I'd have to try it. Sometimes nothing
beats a good hot dog.
Understandable.
I've used the table more often than not for many things over the
years. That was the only place we've lived in that had a separate
dining room; other places had either an eat in kitchen or an area in
the living room, usually a corner near the kitchen where a
table/chairs could be set up.
Table is in the living room now. We're just so packed in, it's not
even funny.
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