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The Watercooler
I wasted 60 years of my life
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<blockquote data-quote="muttmeister" data-source="post: 180699" data-attributes="member: 135"><p>I think it's funny what people will eat and what they won't. I'm sure it is all in our heads. Personally, I'll eat about anything that doesn't run away from me.</p><p> </p><p>I make rhubarb pie, strawberry rhubarb pie, rhubarb raspberry pie, and rhubarb cream pie. I love them all. When I was growing up, in the spring my grandparents would give us all just a dish rhubarb stewed with sugar as a spring tonic. I still make that sometimes too.</p><p> </p><p>And I have my great great grandmother's recipe for mincemeat which she brought with her from Germany. She used to can it but I make a big batch and freeze it and then I have mincemeat for pies for several years. Her recipe uses roast beef plus apples, raisins, candied fruit, currant jelly, and a bunch of other stuff that I don't remember right now. If anybody want's a recipe, let me know. It is delciious although I can't stand the stuff you buy in the stores without the meat. It is nasty.</p><p> </p><p>And, yes, I still make suet pudding for Christmas. It was a tradition on my mother's side from my English grandmother and it is not Christmas here without it.</p><p> </p><p>On my Scottish grandfather's side, I remember he used to talk about treacle tart. I've never had that but I've found recipes on the internet. It sounds like I would have to send for some ingredients not available here if I wanted to make it. Does anybody know if it's worth it or not?</p></blockquote><p></p>
[QUOTE="muttmeister, post: 180699, member: 135"] I think it's funny what people will eat and what they won't. I'm sure it is all in our heads. Personally, I'll eat about anything that doesn't run away from me. I make rhubarb pie, strawberry rhubarb pie, rhubarb raspberry pie, and rhubarb cream pie. I love them all. When I was growing up, in the spring my grandparents would give us all just a dish rhubarb stewed with sugar as a spring tonic. I still make that sometimes too. And I have my great great grandmother's recipe for mincemeat which she brought with her from Germany. She used to can it but I make a big batch and freeze it and then I have mincemeat for pies for several years. Her recipe uses roast beef plus apples, raisins, candied fruit, currant jelly, and a bunch of other stuff that I don't remember right now. If anybody want's a recipe, let me know. It is delciious although I can't stand the stuff you buy in the stores without the meat. It is nasty. And, yes, I still make suet pudding for Christmas. It was a tradition on my mother's side from my English grandmother and it is not Christmas here without it. On my Scottish grandfather's side, I remember he used to talk about treacle tart. I've never had that but I've found recipes on the internet. It sounds like I would have to send for some ingredients not available here if I wanted to make it. Does anybody know if it's worth it or not? [/QUOTE]
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I wasted 60 years of my life
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