OT Perfect comfort food??

Somehow, I don't think roasted garlic loaf would make an enjoyable bread pudding! BG.

Joyce in RSA.

Ahhh........ a Baked Bean Butty........

2 slices of crusty buttered bread, heat up the Baked Beans (gotta be Heinz !) pour over one slice and top with the other one. Eat with knife and fork.

No kidding.

C

"Keith Barber" wrote

i should never have started this conversation! Too many things that make me hungry. I happen to have part of a ham leftover, and I could start soaking the beans tonight....... And you are so right....no beans you can buy taste as good as the ones you make.

I was thinking about you this morning while I made Bishop's Bread for my Bible Study class tonight---soaked the raisins in rum for a while to get them nicely plumped up.

Bishop's Bread is a basic quickbread to which you add all possible luxurious ingredients. Not sure whether people thought this is how bishops ate, or just that this would be the right thing to serve a bishop should one turn up. The recipe I have calls for raisins or currants, walnuts, chocolate chips and glace cherries. I used orange peel instead of the cherries, as I love the combination of orange and chocolate, and thought the rummy raisins would work well with those.

And now comes an email that my Bible Study is cancelled. i am tempted to scoff down a large part of the bread, but think I will maybe pour a little more rum over it, wrap it up, and take it to church for Sunday coffee time.

Dawne

They're going to love you on Sunday.

Cheryl

Possibly almost as much as the Anglican church parish council loved me when I took a slow cooker full of glogg/mulled wine to the December council meeting. Gosh everybody loved everybody else by the end of the evening. Dawne

Wow, that will make them a group of holy rollers lol

You're a bad girl Dawne lol

You know what they say about us Anglicans/Episcopalians - "Where three or four are gathered together, you'll always find a fifth."

Olwyn Mary in New Orleans.

All food is perfect except turnips, parsnips, meatloaf and brownies, all in that order!! My preference would be a couple of yams sliced up and fried in butter and then covered with maple syrup with a sizeable helping of hot kosher Montreal smoked corn beef.

Right about now you should be taking a *big* jar of marchino cherries, dumping out the juice and filling the jar with vodka or everclear. Let the cherries soak and in a week or two take out the cherries and dip them in hot choclate and let them cool off. Package up the choclate covered cherries and send them to me, then drink the cherry juice/vodka/everclear wine that is left - waste not - want not.

If you take a dozen or two cherries (I'll suffer) to your bridge club for the members, after about 20 minutes you ought to win every hand.

"Fred" wrote

I toured the Bernard Callebaut chocolate factory in Calgary one summer. They were putting dark red long-stemmed Okanogan cherries into vats of brandy to let them soak for several months. They are chocolate dipped with the long stems still on, and sold as a Christmas specialty. I thought the stems were for aesthetic reasons, but your post makes me think maybe they are to hang on to once the room starts spinning. I have a jar of Maraschinos in the cupboard. Now I have a project for tomorrow morning.

Dawne

Depending on where you live in SK you might be able to get a quart or two of locally produced spirits on the cheap. As I remember some local entrepreneurs could make stuff that would make the best of vodkas seem like water. One used to be able to buy a 20# turkey in Grayson SK - loaded or unloaded if you get the drift. LOL

Fred

nothing changes, nothing changes.Don't back stitch to email, just stitchit.

And how many cabs did they need to call?

Oh - the is a local brand of sour cherries, that I love to pour on ice cream. I wonder if I drained off the syrup and added some brandy how that would work....

C

How can anyone not like brownies!?! Thick, moist, darkly chocolate squares served up with ice cream in the summer or hot fudge in the winter. Yum!