Family Recipes

W

Wayne( Brandon)

New member
I've been trying to gather as many family recipes as possible
recently. I have many from my mom and from some cousins and aunts, but
my dad sent me some that are from his side of the family and one that
takes its name from the same place our family name does. It seems like
a more urgent project now, as my parents are aging. My children don't
live as immersed in the culture as I did, so I'd like to at least
preserve the food for them.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Wed, 20 Apr 2011 11:03:20 -0700, Ran?e at Arabian Knits
wrote:


Yes, do it!

I was able to get the *best* mujadara from a local restaurateur who
used his Italian mother's recipe (he came to us by way of Brazil and
Argentina). Unfortunately, he died suddenly last week and since it
was a small restaurant, I suspect there is no one waiting in the wings
to carry on his tradition.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Ophelia" wrote in message
news:[email protected]...

It helps to pass things down. There's absolutely no reason to keep recipes
a "secret".

My Aunt Winifred (my father's older sister) said I'm the one who preserved
the potato soup recipe her mother made (with rivlets!). Her son (a cousin
I've never met) found I'd posted the recipe here. She'd been looking for it
for years and I had it in my box of hand written recipes all along. She was
very happy when she made her mother's potato soup (with rivlets) again.
Brought back memories of her mother, her childhood, things that good simple
food can do :)

Jill
 
In article ,
sf wrote:


That's interesting that his mother was Italian and made mejeddarah.
I've never had it or heard of it being made out of the Middle East. I
wonder if she were Sicilian. There were Arabs there.

It is so sad when a family run business like that loses its owner.
So often, the children sell out or there is nobody to replace them.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Wed, 20 Apr 2011 11:27:02 -0700 (PDT), Chemo the Clown
wrote:


Why would you say that? I see no logic what-sso-ever in your
statement. Everyone knows what a "Family Recipe" is. Some recipe that
hasn't ever been seen by her family couldn't be a "Family Recipe", so
your comment makes absolutely no sense.

I've known people who will argue with anything. You say "It's daylight
out" and they'll argue that it's not daylight on the other side of the
planet. Pointless bullshit. Is this what your comment is about?
 
In article ,
"Ophelia" wrote:


I will. As our family recipes go, there's a lot of "add as much as
you like of this" going on, so I'll try to refine them a little bit,
since you didn't grow up eating them with me to know how they are
supposed to taste, look, smell, feel, etc. :-)

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
On Wed, 20 Apr 2011 12:42:35 -0700, Ran?e at Arabian Knits
wrote:


I don't know. He only said she was "Italian".

Agreed!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Ran?e at Arabian Knits" wrote in message
news:arabianknits-3BAF30.12435420042011@reserved-multicast-range-NOT-delegated.example.com...

Thank you:)

As our family recipes go, there's a lot of "add as much as

That is the nature of family recipes:) I guess all we can do is try out
unfamiliar recipes and decide whether (what we have managed to reproduced)
we enjoy:)
--
--

https://www.shop.helpforheroes.org.uk/
 
On Wed, 20 Apr 2011 11:03:20 -0700, Ran?e at Arabian Knits
wrote:


Good for you! I sincerely hope you share them with the group. By
spreading them around the globe, you're preserving them in a way that
will make them impossible to lose.

Plus, you have awesome recipes. You have a knack with food that is
obvious in your posts.
 
On Wed, 20 Apr 2011 20:48:22 +0100, "Ophelia"
wrote:


I know that's how I was about mujadara. I'd tried recipes from the
internet, but I was lukewarm to cool about it until I ate it at the
local restaurant... then I felt like "Where have you been all my
life?" It was served on a bed of mixed greens and topped with
caramelized onion. Oh, so yummy!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Ran?e at Arabian Knits wrote:

but
like


Ranee,

From my youth through to college age, Thanksgiving was always divided
amongst the family to bring foods of their expertise.

I don't remember how it was decided but, each relative had their
favorite recipe that we all couldn't wait for!

Recipes were never discussed or passed around. A right of passage? ;)

I miss them all!

Best,

Andy
 
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