platefullofmemories
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  • 11/13/2010 12:33 PM Pat Nelson wrote:
    Hi Hella, I was looking forward to your talk this morning in South St. Paul but because of the weather I decided not to chance it. Please let me know if you have another talk. I've been wanting to do our family cookbook for years and just didn't know how to start. Sounds like you have some great ideas.
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  • 9/10/2010 1:30 PM Sharon Waldman wrote:
    A very attractive and interesting blog, Hella! Your Rosh Hashonah dinner sounds yummy. L'Shanah Tovah to you and your family from me and mine.
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  • 8/11/2010 3:18 PM Hella wrote:
    When I put the comment on yesterday I missed that they were doing this for individual luggage also. AND it was not only tomatoes but peppers too. The bug is called tomato leafminer. Commercial shipments must be accompanied by a certificate.
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  • 8/10/2010 3:14 PM Hella wrote:
    What makes this story funnier is that Canada will not allow any of our tomatoes in...not because they have too many which might be true but some fungus in on the tomatoes that might hurt the industry. Just posted on Bon Appetite are more recipes that use tomatoes...try not cooking during this hot spell and just slice some tomatoes with chives and dressing. Doesn't get better than this...or toss in some cooked noodles with cheese and basil.
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  • 6/18/2010 4:37 PM Hella wrote:
    You better have saved me a jar or two! I really love the taste of homemade strawberry jam!
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  • 6/18/2010 3:50 PM Cindy Lou wrote:
    I made strawberry jam this weekend. My house, my hands, and my hair smelt of strawberries for a couple days.

    It was wonderful
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  • 2/9/2010 1:54 PM Hella wrote:
    Just wondering how long I have to cook my mothers chicken soup before I can call it my chicken soup? I never had Lauren's mother's soup but I have eaten Lauren's chicken soup a lot. I need to ask her if it is her mother's recipe or one she discovered somewhere else...
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  • 1/14/2010 10:56 AM Hella wrote:
    I was asked off line about what the difference there was between Martha's recipe and my mother's recipe. There was very little except my mother swears using a pullet makes all the difference in the taste of the broth. And Martha did not cook her soup as long as my mother.I will try in Martha's way and let you know if I can tell the difference. AND lastly, NY Times this morning reported that chicken soup does help with the common cold. Another time my mother was right!
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  • 1/13/2010 10:39 AM Hella wrote:
    Yesterday I received Martha Stewart Living and she does a bang up job on soups.Here is a woman after my mother's heart. She starts with the basic chicken soup and then adds from there: Columbian Chicken soup,Spicy Indian Chicken soup, Thai Chicken soup and the fest del reisonce is the Hearty Winter Vegetable soup, a soup I would be proud to serve. If you want any of these recipes you can go on line in a few days to capture them. I am not sure how long after they appear in the magazine they appear. FYI my Bon newsletter came (comes twice a month) and lots of good stuff there. ??? Maybe an electronic cookbook to all these great websites may make sense. Just wondering what you think!!!???
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  • 12/2/2009 3:04 PM Hella wrote:
    Ooops..read in the newspaper today in the Fixit column that left overs should be thrown out after two days. Left overs should not be in a freezer for more that a month. I guess I got my answer on what to do with all my left overs. I now have to schedule some time to clean my freezer too. It will be very empty soon!
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  • 11/24/2009 8:18 AM Hella wrote:
    while watching the evening news last night I learned that the Pilgrims were two years late for the first Thanksgiving. The first one was held in Virginia. It has been accepted by the Library of Congress as the first but not our fold lore. So stop stressing...fun fact to discuss this year!
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  • 8/24/2009 4:54 PM linda wrote:
    Graeters Ice Cream parlor, located on Hyde Park Square,suburb of Cincinnati is the oldest surviving ice cream manufacturer in America (125 years) and the only one left that still makes ice cream using the French pot method. This is the best ice cream on the planet.
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  • 8/21/2009 7:00 PM Trish wrote:
    I pined after the popsicle man. We almost never got to buy anything (too darn many of us). And didn't even get to spend our own money but the sound of the ding, ding, ding is the sound of summer.
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  • 8/19/2009 11:31 AM Cindy Lou wrote:
    If we followed the line of thinking of the Mother's in Brooklyn who want to remove the ice cream vendors we would also remove candy bars from the check out lines at grocery stores and pop from grocery shelves.

    Would seem easier to me if these Mothers taught their children the meaning of the word no.
    Cindy Lou
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  • 8/5/2009 10:03 AM Hella wrote:
    While catching up on my food reading I saw an article in the NY Times talking about gardening on your duff  that was set up to be a lazy gardener. He has panted raspberries and waits for them to grow and just picks them. I want to up him once and double down..I just go into the woods. It land owned by the County and State and no one plants but nature. The only competition for the fruit are the wild creatures.Yes, I am left to the good nature of the weather but so is the home gardener. Frost can be the enemy and too much rain. This year everything is late to the cooler temps in Northern Wisconsin but the blueberries finally ripened after I bought my organic ones for canning. I spent a hour picking for dessert yesterday. So just call me the truly lazy gardener. But I agree on the asparagus planted as well as the rhubarb that are my first signs that spring has really come.
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  • 7/20/2009 2:57 PM hella wrote:
    since posting this I read one of my magazines over the weekend at the lake,
    I am not the only one that thinks gas vs charcoal is subject that causes much debate. I was unconvinced that any thing tastes better on gas. Yes it might be easier but not with a chimney these days. Even fish tastes better but maybe grilling fruits and veggies might take on too much smoke flavor but then why not just roast them in the oven.
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  • 12/26/2008 12:21 PM Cindy Lou wrote:
    On Christmas Eve, my 15 year old nephew asked me about one of our families quirky holiday traditions. He wanted to why we have served Kosher Corned Beef ....always from Cecil's Deli for Christmas Eve dinner for the last 25+ years.

    My only explanation, other than I love Kosher corned beef from Cecil's is that a tradition is a way of sharing a wonderful memory with others in hopes that it creates wonderful memories for them too.

    While that may not be Webster's definition of a tradition .... it's mine as are the many happy memories I have of Christmas Eve throughout the years.
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  • 5/7/2008 3:32 PM LINDA wrote:
    Hello, Hella!
    First, I would like to tell you that I just LOVE your new look! Nice! Very nice!
    Well, for years now I have been working on our family cookbook. I have two sons, ages 21 and 23, and since there were tots, they have been in the kitchen, right along side of me! Having seen my two brothers in the kitchen, able to cook, and seeing male friends of ours NOT in the kitchen and UNABLE to cook, I decided very early on that my boys WILL know how to cook. And can they cook! Additionally, I am so glad to have taken pictures of them doing this as they are playing VERY WELL with the creation of this cookbook! I am pleased to also say that they, too, are partaking in its creation. Especially my youngest son. He has led me to sites where there is artwork galore, and artwork which is compatible with the theme of our cookbook. I agree with you wholeheartedly, Hella, about getting the family involved with the cookbook -- on any level...even if just posing for pictures! Those, too, can be incorporated to the cookbook. I have many photos of the boys from around 2-1/2 to 3 years old thru today, whereby they are in the kitchen helping prepare a meal. When my one son started to recall the events around one certain photo, I almost fell over! "THAT'S IT!", screamed in my head! Jackpot! So what is even nicer nice about those photos is all the recall that the boys have, what they remember about them. . . of when they were taken, what they were helping make, what happened when we were eating it, etc., and even THOSE stories are included in the cookbook! This cookbook project is turning out to be more successful than that which I could have ever dreamed and hoped for! And I thank you, too, Hella, for having a great product to help with this, and for your website, all of which is a great assist in bringing this cookbook project to fruition! I always look forward to receiving your Newsletter and any ideas you have to share with us!
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