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Daniel, great avatar
What are the Swedish (?) deep-fried pastries called? They're made by dipping a fancy iron into a thick batter, and then frying them in vegetable oil. They are about 3" in diameter, and die-VOON with fruit or ice cream....or choc sawse. Or all three.
I have a friend who loves to cook, and is of Swedish descent, but he's been in extreme pain lately, and is not even spending much time on his 'puter. So I thought I'd send him a box of cookies...just to let him know I'm thinking of him. Maybe I should send him some Lutefisk....to gross him out, instead, I'm eville, I am!
Rain, wind, cold, just the kind of weather I love ... to be inside and observing. I am grateful I don't have to be out in it. On a day like today, out come the pot and kettle, knives and cutting boards, tomato sauce, Mediterranean herbs from my garden, patty pan squash from my neighbor's garden, yogurt, onions, celery, eggs, lasagna noodles, and this is what I end up with:
Patty pan vegetarian lasagna
I love this weather!
King, have you been away that long that you don't know these "guys"? Maybe you could go back in the archive and get up to date on the activities. You've missed some dandy conversation. Anyway, I'm glad you are back, and I assume you remember me.
who are you guys
Welcome back, king. Can't say I'm much of a fan of anise, either.
King! You've returned!
Anise--never acquired a taste.
Yes, plain, anise-flavored pizzelles are delicious. I grew up in a neighborhood with lots of Italian families, so pizzelles were always present around the holidays.
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