Re: Donna.... cast iron.......Re: Thanks! And: Anniversary morning.

[Guest guest]

Sorry that

you're under the weather.. and the MonSter pretty much seems to

be having most of us feeling pretty crappy right now.. gotta be

the change of the seasons.. (I have noticed that in the past..

have a hard time with the switch between spring & summer..

then fall & winter.. the other two changing aren't a

problem.. go figure)..

WARM HUGS for feeling better

|)onna

like I said a little charcoal is good for the digestion

sorry I missed your anniversary - multiple surprizes has me

under the weather - just feel like crap

God, grant me the strength of eagles wings,

the faith and courage to fly to new heights,

and the wisdom to rely on his spirit to carry me there.

From: Akiba

To:

MSersLife

Sent: Thu,

November 11, 2010 12:26:55 PM

Subject:

Re: Donna.... cast iron.......Re: Thanks! And:

Anniversary morning.

Pretty much all I even use is cast

iron. I have several cast iron skillets of

varying sizes and depths, one being my

prized 14"'er, and a griddle/grill thingy

(griddle on one side, grill on the other)

that covers two burners on the stove. The

only pans I use that are not cast iron is

the stock pot for boiling pasta and making

soup and the Martha 12" skillet I

use for making gravies...I LOVE cast iron!



~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-------Original

Message-------

From:

Sharon

Date:

11/11/2010 1:01:35 PM

To:

MSersLife

Subject:

Donna.... cast iron.......Re:

Thanks! And: Anniversary morning.

I loved your story about cleaning

up moms cast iron! lol We use cast

iron all the time. So many things are

just not the same cooked on/in any other

pan.

Sharon

This email is a natural

hand made product. The slight

variations in spelling and grammar

enhance its individual character

and beauty and in no way are to be

considered flaws or defects.

From: |)onna

To:

MSersLife

Sent: Thu,

November 11, 2010 7:41:15 AM

Subject: Re:

Thanks! And: Anniversary

morning.

Reb,

1st A belated Happy Engagement

Anniversary..

and

2nd.. The first pancake never

ever ever turns out.. at least

not for me.. and I'm pretty sure

that my mother, who was a

fabulous cook, had to toss her

first as well..

One of her secrets to pancakes

was a seasoned cast iron griddle

for the cooking.. and a clue as

to when to turn them, is when

they start to bubble on top...

the seasoned cast iron griddle

is a pretty "key" ingredient in

the cooking part as well.. and

if I remember correctly, you

know the griddle is hot enough

that a drop of water will

"skitter and sizzle" across the

top of the oil on the griddle..

I'm glad that you had the

experience of "American"

pancakes.. I always dreaded

asking the boys what they wanted

for breakfast, because they

always but always answered..

"PANCAKES!!!" It takes quite a

bit of patience, that I'm

lacking, to get them done up

right..

I made the serious serious

mistake in my younger days, of

deciding to surprise my mother

and "shine up" her cast iron

skillets for her.. I worked, and

worked, and worked to clean up

all that "gunk" on the outside

of the skillets, and griddle, to

make them look brand spanking

new... My mother would have

liked to spit nails at me when

she saw them!.. Seems it takes

months and months to get them

seasoned "properly".. LOL

HUGS

|)onna

I just

wanted to say thanks to all who

congratulated on our engagement

anniversary, Margaret, n

and nne! (I hope I didn't

forget anyone, if I did, it

wasn't intentional at all).

And

tell you a little about the

breakfast:

I did

the American pancakes, and

after the first tries they at

least looked...well...ok... :

) I think the recipe for the

batter was correct, but the

frying was a little tricky for

someone who is used to making

Swedish pancakes (they are

thin, like tortillas or

crepes, and don't contain any

baking soda or other raising

ingredient)... I did tend to

let them fry too long on the

one (first) side, at least in

the beginning (because I was

expecting to see some evidence

of it beginning to be done all

the way through before turning

them over, which is the way to

do it with the thin, Swedish,

variety, but less than ideal

with these fluffy ones I

realized...), which made them

a little burned on that side.

Or "golden-black" as we have

learned to refer to it from a

friend... (that story below).

I served that with syrup,

crème fraiche and

blackberries. And coffee and

virgin sunrises (the

non-alcoholic orange juice

drink). And they actually

tasted really good, despite

the way they may have looked.

And

played a playlist consisting

of "our" music. Especially "If

I used to love you" by

Lemma (

copy and paste if clicking it

doesn't work). says

that's more "our song" than

any other.

When

entered the kitchen she

asked: "What it is called?"

"What?

The song?" I asked her back.

"No,

silly, The food." She

answered.

My

reply:

"Well.

In polite language it's

referred to as 'American

pancakes'. And in less than

polite language it's better

known as 'Like hell it

is'".... ; )

But

she liked it too. Even said

she thought it *looked*

good... ; )

love

/Reb

PS.

The story about the expression

"golden black" is the

following:

Friends

of ours were getting married,

and as part of the pre-wedding

fun (the bachelor/bachelorette

parties etc), the friends of

the bride had planned a full

day for the bride, starting

with a group of (more or less)

gentlemen waking her up (by

surprise, that is, as she, as

the custom is, was not

involved in or aware of the

plans) demanding that she

cooked breakfast (using

ingredients brought by the

gentlemen, of course). It was

a kind of jokingly "let's test

if you are ready for

marriage"-kind of thing. I was

part of that group of

"gentlemen", which was a real

treat. Well, the breakfast may

have left some to be desired

perhaps..., but she is a

woman with humor, and *that*

was the treat.

Someone

said: "Well. I don't know if I

can give you a 'pass' on this

bacon. I'd say it's a little

burned. Kind of..." (it was

part black...).

And

she answered:

"And

you'd be wrong. It's not

'burned', it's golden black,

just the way it's supposed to

be. The less educated chefs

say golden brown is the way to

go, but that only goes to show

how little they know. Golden

black, is the only way."

Needless

to say, we judged that such a

reply proved she was

definitely ready for

marriage... And I think

"golden black" made it's way

into all our vocabularies...

--

Help Feed The Critters! Your daily

click counts at http://www.theanimalrescuesite.com/clickToGive/

--

Help Feed The Critters!

Your daily click counts at

http://www.theanimalrescuesite.com/clickToGive/

[Guest guest]

Ain't that the truth? Other than electric appliances, I have cast iron,

copper-bottom stainless, and some enamelware for things that react badly to

metals.

I read about a study awhile back that every person in the United States

has Teflon in their bloodstream. Eww.

in WY

Practical Blackwork Designs

" You get a wonderful view from the point of no return... "

http://practical-blackwork.blogspot.com

http://practicalblackwork.com

Re: Thanks! And: Anniversary morning.

Reb,

1st A belated Happy Engagement Anniversary..

and

2nd.. The first pancake never ever ever turns out.. at least not for me..

and I'm pretty sure that my mother, who was a fabulous cook, had to toss her

first as well..

One of her secrets to pancakes was a seasoned cast iron griddle for the

cooking.. and a clue as to when to turn them, is when they start to bubble

on top... the seasoned cast iron griddle is a pretty " key " ingredient in the

cooking part as well.. and if I remember correctly, you know the griddle is

hot enough that a drop of water will " skitter and sizzle " across the top of

the oil on the griddle..

I'm glad that you had the experience of " American " pancakes.. I always

dreaded asking the boys what they wanted for breakfast, because they always

but always answered.. " PANCAKES!!! " It takes quite a bit of patience, that

I'm lacking, to get them done up right..

I made the serious serious mistake in my younger days, of deciding to

surprise my mother and " shine up " her cast iron skillets for her.. I worked,

and worked, and worked to clean up all that " gunk " on the outside of the

skillets, and griddle, to make them look brand spanking new... My mother

would have liked to spit nails at me when she saw them!.. Seems it takes

months and months to get them seasoned " properly " .. LOL

HUGS

|)onna

I just wanted to say thanks to all who congratulated on our engagement

anniversary, Margaret, n and nne! (I hope I didn't forget anyone,

if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least

looked...well...ok... : ) I think the recipe for the batter was correct, but

the frying was a little tricky for someone who is used to making Swedish

pancakes (they are thin, like tortillas or crepes, and don't contain any

baking soda or other raising ingredient)... I did tend to let them fry too

long on the one (first) side, at least in the beginning (because I was

expecting to see some evidence of it beginning to be done all the way

through before turning them over, which is the way to do it with the thin,

Swedish, variety, but less than ideal with these fluffy ones I realized...),

which made them a little burned on that side. Or " golden-black " as we have

learned to refer to it from a friend... (that story below). I served that

with syrup, crème fraiche and blackberries. And coffee and virgin sunrises

(the non-alcoholic orange juice drink). And they actually tasted really

good, despite the way they may have looked.

And played a playlist consisting of " our " music. Especially " If I used to

love you " by Lemma (

copy

and paste if clicking it doesn't work). says that's more " our song "

than any other.

When entered the kitchen she asked: " What it is called? "

" What? The song? " I asked her back.

" No, silly, The food. " She answered.

My reply:

" Well. In polite language it's referred to as 'American pancakes'. And in

less than polite language it's better known as 'Like hell it is' " .... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression " golden black " is the following:

Friends of ours were getting married, and as part of the pre-wedding fun

(the bachelor/bachelorette parties etc), the friends of the bride had

planned a full day for the bride, starting with a group of (more or less)

gentlemen waking her up (by surprise, that is, as she, as the custom is, was

not involved in or aware of the plans) demanding that she cooked breakfast

(using ingredients brought by the gentlemen, of course). It was a kind of

jokingly " let's test if you are ready for marriage " -kind of thing. I was

part of that group of " gentlemen " , which was a real treat. Well, the

breakfast may have left some to be desired perhaps..., but she is a woman

with humor, and *that* was the treat.

Someone said: " Well. I don't know if I can give you a 'pass' on this bacon.

I'd say it's a little burned. Kind of... " (it was part black...).

And she answered:

" And you'd be wrong. It's not 'burned', it's golden black, just the way it's

supposed to be. The less educated chefs say golden brown is the way to go,

but that only goes to show how little they know. Golden black, is the only

way. "

Needless to say, we judged that such a reply proved she was definitely ready

for marriage... And I think " golden black " made it's way into all our

vocabularies...

--

Help Feed The Critters! Your daily click counts at

http://www.theanimalrescuesite.com/clickToGive/

[Guest guest]

The "hang" of it? There's a "hang"?

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Re: Thanks! And: Anniversary morning.Reb,1st A belated Happy Engagement Anniversary.. and2nd.. The first pancake never ever ever turns out.. at least not for me.. and I'm pretty sure that my mother, who was a fabulous cook, had to toss her first as well.. One of her secrets to pancakes was a seasoned cast iron griddle for the cooking.. and a clue as to when to turn them, is when they start to bubble on top... the seasoned cast iron griddle is a pretty "key" ingredient in the cooking part as well.. and if I remember correctly, you know the griddle is hot enough that a drop of water will "skitter and sizzle" across the top of the oil on the griddle.. I'm glad that you had the experience of "American" pancakes.. I always dreaded asking the boys what they wanted for breakfast, because they always but always answered.. "PANCAKES!!!" It takes quite a bit of patience, that I'm lacking, to get them done up right.. I made the serious serious mistake in my younger days, of deciding to surprise my mother and "shine up" her cast iron skillets for her.. I worked, and worked, and worked to clean up all that "gunk" on the outside of the skillets, and griddle, to make them look brand spanking new... My mother would have liked to spit nails at me when she saw them!.. Seems it takes months and months to get them seasoned "properly".. LOLHUGS|)onna I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the non-alcoholic orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

[Guest guest]

Cast iron makes such a huge difference in the taste of many foods. SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Thu, November 11, 2010 11:26:55 AMSubject: Re: Donna.... cast iron.......Re: Thanks! And: Anniversary morning.

Pretty much all I even use is cast iron. I have several cast iron skillets of varying sizes and depths, one being my prized 14"'er, and a griddle/grill thingy (griddle on one side, grill on the other) that covers two burners on the stove. The only pans I use that are not cast iron is the stock pot for boiling pasta and making soup and the Martha 12" skillet I use for making gravies...I LOVE cast iron!

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Re: Thanks! And: Anniversary morning.Reb,1st A belated Happy Engagement Anniversary.. and2nd.. The first pancake never ever ever turns out.. at least not for me.. and I'm pretty sure that my mother, who was a fabulous cook, had to toss her first as well.. One of her secrets to pancakes was a seasoned cast iron griddle for the cooking.. and a clue as to when to turn them, is when they start to bubble on top... the seasoned cast iron griddle is a pretty "key" ingredient in the cooking part as well.. and if I remember correctly, you

know the griddle is hot enough that a drop of water will "skitter and sizzle" across the top of the oil on the griddle.. I'm glad that you had the experience of "American" pancakes.. I always dreaded asking the boys what they wanted for breakfast, because they always but always answered.. "PANCAKES!!!" It takes quite a bit of patience, that I'm lacking, to get them done up right.. I made the serious serious mistake in my younger days, of deciding to surprise my mother and "shine up" her cast iron skillets for her.. I worked, and worked, and worked to clean up all that "gunk" on the outside of the skillets, and griddle, to make them look brand spanking new... My mother would have liked to spit nails at me when she saw them!.. Seems it takes months and months to get them seasoned "properly".. LOLHUGS|)onna I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the non-alcoholic

orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

[Guest guest]

SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Thu, November 11, 2010 11:58:41 AMSubject: Re: Donna.... cast iron.......Re: Thanks! And: Anniversary morning.

You've got

that right Sharon!!!..

Fried potatoes & onions just aren't fried potatoes &

onions unless it's in cast iron.. don't care what thinks..

he's wrong..

I just wish that I could get him to do what needs to be done

with cast iron when he's finished using it.. I used to cook

everything in cast iron.. I was known as the Cast Iron Queen in

our circles back then.. I even took my cast iron with me

camping!!!

Though I keep telling , over and over and over again..

enough so I know it's not going to change a thing.. he will

still let things set over night in the cast iron or cast

aluminum.. salt and acid will take the seasoning right off the

cast iron.. and leaves the cast aluminum pitted..

Got to wonder.. if the cast iron is a German heritage thing..

and Lithuanians didn't use the same things to cook?.. He tells

me his mother never used cast iron.. and she was first

generation American.. Mein German ancestors have been here since

well.. at least the early 1700's.. probably as early as the

first settlers in Germantown as well.. just haven't "Proven" it

back that far yet.. I can't imagine that 's maternal

grandmother didn't use cast iron.. that stuff went across the

mountains and prairies with people.. Unless of course his

paternal grandmother didn't, and his mom was trying to cook like

her hubby's mother used to cook.. (You know the old saying for

guys.. Nobody cooks like their mothers.. LOL)

HUGS

|)onna

I loved your story about cleaning up moms cast

iron! lol We use cast iron all the time. So many things are

just not the same cooked on/in any other pan.

Sharon

This email is a natural hand made product.

The slight variations in spelling and grammar enhance its

individual character and beauty and in no way are to be

considered flaws or defects.

From:

|)onna

To:

MSersLife

Sent: Thu,

November 11, 2010 7:41:15 AM

Subject:

Re: Thanks! And: Anniversary morning.

Reb,

1st A belated Happy Engagement Anniversary..

and

2nd.. The first pancake never ever ever turns out.. at

least not for me.. and I'm pretty sure that my mother,

who was a fabulous cook, had to toss her first as well..

One of her secrets to pancakes was a seasoned cast iron

griddle for the cooking.. and a clue as to when to turn

them, is when they start to bubble on top... the

seasoned cast iron griddle is a pretty "key" ingredient

in the cooking part as well.. and if I remember

correctly, you know the griddle is hot enough that a

drop of water will "skitter and sizzle" across the top

of the oil on the griddle..

I'm glad that you had the experience of "American"

pancakes.. I always dreaded asking the boys what they

wanted for breakfast, because they always but always

answered.. "PANCAKES!!!" It takes quite a bit of

patience, that I'm lacking, to get them done up right..

I made the serious serious mistake in my younger days,

of deciding to surprise my mother and "shine up" her

cast iron skillets for her.. I worked, and worked, and

worked to clean up all that "gunk" on the outside of the

skillets, and griddle, to make them look brand spanking

new... My mother would have liked to spit nails at me

when she saw them!.. Seems it takes months and months to

get them seasoned "properly".. LOL

HUGS

|)onna

I

just wanted to say thanks to all who congratulated on

our engagement anniversary, Margaret, n and

nne! (I hope I didn't forget anyone, if I did, it

wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the

first tries they at least looked...well...ok... : ) I

think the recipe for the batter was correct, but the

frying was a little tricky for someone who is used to

making Swedish pancakes (they are thin, like tortillas

or crepes, and don't contain any baking soda or other

raising ingredient)... I did tend to let them fry too

long on the one (first) side, at least in the

beginning (because I was expecting to see some

evidence of it beginning to be done all the way

through before turning them over, which is the way to

do it with the thin, Swedish, variety, but less than

ideal with these fluffy ones I realized...), which

made them a little burned on that side. Or

"golden-black" as we have learned to refer to it from

a friend... (that story below). I served that with

syrup, crème fraiche and blackberries. And coffee and

virgin sunrises (the non-alcoholic orange juice

drink). And they actually tasted really good, despite

the way they may have looked.

And played a playlist consisting of "our"

music. Especially "If I used to love you" by

Lemma (

copy and paste if clicking it doesn't work). says

that's more "our song" than any other.

When entered the kitchen she asked: "What

it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as

'American pancakes'. And in less than polite language

it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it

*looked* good... ; )

love

/Reb

PS. The story about the expression "golden

black" is the following:

Friends of ours were getting married, and as

part of the pre-wedding fun (the bachelor/bachelorette

parties etc), the friends of the bride had planned a

full day for the bride, starting with a group of (more

or less) gentlemen waking her up (by surprise, that

is, as she, as the custom is, was not involved in or

aware of the plans) demanding that she cooked

breakfast (using ingredients brought by the gentlemen,

of course). It was a kind of jokingly "let's test if

you are ready for marriage"-kind of thing. I was part

of that group of "gentlemen", which was a real treat.

Well, the breakfast may have left some to be desired

perhaps..., but she is a woman with humor, and *that*

was the treat.

Someone said: "Well. I don't know if I can

give you a 'pass' on this bacon. I'd say it's a little

burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's

golden black, just the way it's supposed to be. The

less educated chefs say golden brown is the way to go,

but that only goes to show how little they know.

Golden black, is the only way."

Needless to say, we judged that such a reply

proved she was definitely ready for marriage... And I

think "golden black" made it's way into all our

vocabularies...

--

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[Guest guest]

That's funny you mentioned that Donna. My father's mother was German and never used cast iron. My mother was from Georgia and that's all she used. lol SharonThis email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects. To: MSersLife Sent: Thu, November 11, 2010 11:58:41 AMSubject: Re: Donna.... cast iron.......Re: Thanks! And: Anniversary morning.

You've got

that right Sharon!!!..

Fried potatoes & onions just aren't fried potatoes &

onions unless it's in cast iron.. don't care what thinks..

he's wrong..

I just wish that I could get him to do what needs to be done

with cast iron when he's finished using it.. I used to cook

everything in cast iron.. I was known as the Cast Iron Queen in

our circles back then.. I even took my cast iron with me

camping!!!

Though I keep telling , over and over and over again..

enough so I know it's not going to change a thing.. he will

still let things set over night in the cast iron or cast

aluminum.. salt and acid will take the seasoning right off the

cast iron.. and leaves the cast aluminum pitted..

Got to wonder.. if the cast iron is a German heritage thing..

and Lithuanians didn't use the same things to cook?.. He tells

me his mother never used cast iron.. and she was first

generation American.. Mein German ancestors have been here since

well.. at least the early 1700's.. probably as early as the

first settlers in Germantown as well.. just haven't "Proven" it

back that far yet.. I can't imagine that 's maternal

grandmother didn't use cast iron.. that stuff went across the

mountains and prairies with people.. Unless of course his

paternal grandmother didn't, and his mom was trying to cook like

her hubby's mother used to cook.. (You know the old saying for

guys.. Nobody cooks like their mothers.. LOL)

HUGS

|)onna

I loved your story about cleaning up moms cast

iron! lol We use cast iron all the time. So many things are

just not the same cooked on/in any other pan.

Sharon

This email is a natural hand made product.

The slight variations in spelling and grammar enhance its

individual character and beauty and in no way are to be

considered flaws or defects.

From:

|)onna

To:

MSersLife

Sent: Thu,

November 11, 2010 7:41:15 AM

Subject:

Re: Thanks! And: Anniversary morning.

Reb,

1st A belated Happy Engagement Anniversary..

and

2nd.. The first pancake never ever ever turns out.. at

least not for me.. and I'm pretty sure that my mother,

who was a fabulous cook, had to toss her first as well..

One of her secrets to pancakes was a seasoned cast iron

griddle for the cooking.. and a clue as to when to turn

them, is when they start to bubble on top... the

seasoned cast iron griddle is a pretty "key" ingredient

in the cooking part as well.. and if I remember

correctly, you know the griddle is hot enough that a

drop of water will "skitter and sizzle" across the top

of the oil on the griddle..

I'm glad that you had the experience of "American"

pancakes.. I always dreaded asking the boys what they

wanted for breakfast, because they always but always

answered.. "PANCAKES!!!" It takes quite a bit of

patience, that I'm lacking, to get them done up right..

I made the serious serious mistake in my younger days,

of deciding to surprise my mother and "shine up" her

cast iron skillets for her.. I worked, and worked, and

worked to clean up all that "gunk" on the outside of the

skillets, and griddle, to make them look brand spanking

new... My mother would have liked to spit nails at me

when she saw them!.. Seems it takes months and months to

get them seasoned "properly".. LOL

HUGS

|)onna

I

just wanted to say thanks to all who congratulated on

our engagement anniversary, Margaret, n and

nne! (I hope I didn't forget anyone, if I did, it

wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the

first tries they at least looked...well...ok... : ) I

think the recipe for the batter was correct, but the

frying was a little tricky for someone who is used to

making Swedish pancakes (they are thin, like tortillas

or crepes, and don't contain any baking soda or other

raising ingredient)... I did tend to let them fry too

long on the one (first) side, at least in the

beginning (because I was expecting to see some

evidence of it beginning to be done all the way

through before turning them over, which is the way to

do it with the thin, Swedish, variety, but less than

ideal with these fluffy ones I realized...), which

made them a little burned on that side. Or

"golden-black" as we have learned to refer to it from

a friend... (that story below). I served that with

syrup, crème fraiche and blackberries. And coffee and

virgin sunrises (the non-alcoholic orange juice

drink). And they actually tasted really good, despite

the way they may have looked.

And played a playlist consisting of "our"

music. Especially "If I used to love you" by

Lemma (

copy and paste if clicking it doesn't work). says

that's more "our song" than any other.

When entered the kitchen she asked: "What

it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as

'American pancakes'. And in less than polite language

it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it

*looked* good... ; )

love

/Reb

PS. The story about the expression "golden

black" is the following:

Friends of ours were getting married, and as

part of the pre-wedding fun (the bachelor/bachelorette

parties etc), the friends of the bride had planned a

full day for the bride, starting with a group of (more

or less) gentlemen waking her up (by surprise, that

is, as she, as the custom is, was not involved in or

aware of the plans) demanding that she cooked

breakfast (using ingredients brought by the gentlemen,

of course). It was a kind of jokingly "let's test if

you are ready for marriage"-kind of thing. I was part

of that group of "gentlemen", which was a real treat.

Well, the breakfast may have left some to be desired

perhaps..., but she is a woman with humor, and *that*

was the treat.

Someone said: "Well. I don't know if I can

give you a 'pass' on this bacon. I'd say it's a little

burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's

golden black, just the way it's supposed to be. The

less educated chefs say golden brown is the way to go,

but that only goes to show how little they know.

Golden black, is the only way."

Needless to say, we judged that such a reply

proved she was definitely ready for marriage... And I

think "golden black" made it's way into all our

vocabularies...

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Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

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[Guest guest]

Oh.. by

hang of it.. I meant the hang of the cast iron needing to be

washed up pretty close to immediately after dinner.. then always

but always.. put it on a stove burner, and heat it up rather

than letting it "air dry".. and then while warm, running a paper

towel with crisco or lard around the skillet, to maintain the

seasoning.. nice part of a gas stove was that, even though it

took longer, after the first original seasoning round of

treatment for the pan.. all one had to do was lightly coat it

with oil and stick it in the oven.. the pilot light maintained

enough heat to continue the seasoning process..

But I can't seem to get it through to that cast iron cannot

"soak" in the dishwater overnight.. and they aren't overly fond

of dishwashers either.. LOL

HUGS

|)onna

The "hang" of it? There's a "hang"?



~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-------Original

Message-------

From:

|)onna

Date:

11/11/2010 2:04:40 PM

To:

MSersLife

Subject:

Re: Donna.... cast iron.......Re: Thanks!

And: Anniversary morning.

So do I Akiba... but unfortunately,

hasn't got the hang of it.. and if he hasn't

gotten the "hang" in 10 years.. I seriously doubt

he will.. BUT I have been able to get him to make

some of the fried potatoes come out crunchy!!!..

even though it's in his electric skillet!.. He

in't the least bit happy with all the oil that has

to be used to get the crunchy... but his way.. all

you gets are sliced mashed taters..

And him teasing about his sister-in-law making

mashed potato salad.. when attempting to make

potato salad.. LOL

HUGS

|)onna

P.S... the in't was intentional.. LOL

Pretty much all I even use is cast

iron. I have several cast iron

skillets of varying sizes and depths,

one being my prized 14"'er, and a

griddle/grill thingy (griddle on one

side, grill on the other) that covers

two burners on the stove. The only

pans I use that are not cast iron is

the stock pot for boiling pasta and

making soup and the Martha 12"

skillet I use for making gravies...I

LOVE cast iron!



~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-------Original

Message-------

From: Sharon

Date:

11/11/2010 1:01:35 PM

To: MSersLife

Subject:

Donna.... cast iron.......Re:

Thanks! And: Anniversary

morning.

I loved your story

about cleaning up moms cast iron!

lol We use cast iron all the

time. So many things are just not

the same cooked on/in any other pan.

Sharon

This email is

a natural hand made product.

The slight variations in

spelling and grammar enhance

its individual character and

beauty and in no way are to be

considered flaws or defects.

From:

|)onna

To: MSersLife

Sent:

Thu, November 11, 2010 7:41:15

AM

Subject:

Re: Thanks! And:

Anniversary morning.

Reb,

1st A belated Happy

Engagement Anniversary..

and

2nd.. The first pancake

never ever ever turns out..

at least not for me.. and

I'm pretty sure that my

mother, who was a fabulous

cook, had to toss her first

as well..

One of her secrets to

pancakes was a seasoned cast

iron griddle for the

cooking.. and a clue as to

when to turn them, is when

they start to bubble on

top... the seasoned cast

iron griddle is a pretty

"key" ingredient in the

cooking part as well.. and

if I remember correctly, you

know the griddle is hot

enough that a drop of water

will "skitter and sizzle"

across the top of the oil on

the griddle..

I'm glad that you had the

experience of "American"

pancakes.. I always dreaded

asking the boys what they

wanted for breakfast,

because they always but

always answered..

"PANCAKES!!!" It takes quite

a bit of patience, that I'm

lacking, to get them done up

right..

I made the serious serious

mistake in my younger days,

of deciding to surprise my

mother and "shine up" her

cast iron skillets for her..

I worked, and worked, and

worked to clean up all that

"gunk" on the outside of the

skillets, and griddle, to

make them look brand

spanking new... My mother

would have liked to spit

nails at me when she saw

them!.. Seems it takes

months and months to get

them seasoned "properly"..

LOL

HUGS

|)onna

On 11/11/2010 4:59 AM, Reb D

wrote:

I

just wanted to say thanks to

all who congratulated on our

engagement anniversary,

Margaret, n and

nne! (I hope I didn't

forget anyone, if I did, it

wasn't intentional at all).

And

tell you a little about

the breakfast:

I

did the American pancakes,

and after the first tries

they at least

looked...well...ok... : )

I think the recipe for the

batter was correct, but

the frying was a little

tricky for someone who is

used to making Swedish

pancakes (they are thin,

like tortillas or crepes,

and don't contain any

baking soda or other

raising ingredient)... I

did tend to let them fry

too long on the one

(first) side, at least in

the beginning (because I

was expecting to see some

evidence of it beginning

to be done all the way

through before turning

them over, which is the

way to do it with the

thin, Swedish, variety,

but less than ideal with

these fluffy ones I

realized...), which made

them a little burned on

that side. Or

"golden-black" as we have

learned to refer to it

from a friend... (that

story below). I served

that with syrup, crème

fraiche and blackberries.

And coffee and virgin

sunrises (the

non-alcoholic orange juice

drink). And they actually

tasted really good,

despite the way they may

have looked.

And

played a playlist

consisting of "our" music.

Especially "If I used to

love you" by Lemma

(

copy and paste if clicking

it doesn't work).

says that's more "our

song" than any other.

When

entered the kitchen

she asked: "What it is

called?"

"What?

The song?" I asked her

back.

"No,

silly, The food." She

answered.

My

reply:

"Well.

In polite language it's

referred to as 'American

pancakes'. And in less

than polite language it's

better known as 'Like hell

it is'".... ; )

But

she liked it too. Even

said she thought it

*looked* good... ; )

love

/Reb

PS.

The story about the

expression "golden black"

is the following:

Friends

of ours were getting

married, and as part of

the pre-wedding fun (the

bachelor/bachelorette

parties etc), the friends

of the bride had planned a

full day for the bride,

starting with a group of

(more or less) gentlemen

waking her up (by

surprise, that is, as she,

as the custom is, was not

involved in or aware of

the plans) demanding that

she cooked breakfast

(using ingredients brought

by the gentlemen, of

course). It was a kind of

jokingly "let's test if

you are ready for

marriage"-kind of thing. I

was part of that group of

"gentlemen", which was a

real treat. Well, the

breakfast may have left

some to be desired

perhaps..., but she is a

woman with humor, and

*that* was the treat.

Someone

said: "Well. I don't know

if I can give you a 'pass'

on this bacon. I'd say

it's a little burned. Kind

of..." (it was part

black...).

And

she answered:

"And

you'd be wrong. It's not

'burned', it's golden

black, just the way it's

supposed to be. The less

educated chefs say golden

brown is the way to go,

but that only goes to show

how little they know.

Golden black, is the only

way."

Needless

to say, we judged that

such a reply proved she

was definitely ready for

marriage... And I think

"golden black" made it's

way into all our

vocabularies...

--

Help Feed The Critters! Your

daily click counts at http://www.theanimalrescuesite.com/clickToGive/

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Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

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Your daily click counts at

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[Guest guest]

Guess I

need to look into the use of cast iron, and see about the why,

wherefores and ifs and stuff about it..

And I'm pretty sure that cast iron, at least one for cornbread,

is pretty common in the south.. Apparently, or so I've heard,

the only proper way to prepare cornbread is by baking it in a

cast iron skillet?

HUGS

|)onna

That's funny you mentioned that Donna. My

father's mother was German and never used cast iron. My mother

was from Georgia and that's all she used.

lol

Sharon

This email is a natural hand made product.

The slight variations in spelling and grammar enhance its

individual character and beauty and in no way are to be

considered flaws or defects.

From:

|)onna

To:

MSersLife

Sent: Thu,

November 11, 2010 11:58:41 AM

Subject:

Re: Donna.... cast iron.......Re: Thanks! And:

Anniversary morning.

You've

got that right Sharon!!!..

Fried potatoes & onions just aren't fried potatoes

& onions unless it's in cast iron.. don't care what

thinks.. he's wrong..

I just wish that I could get him to do what needs to be

done with cast iron when he's finished using it.. I used

to cook everything in cast iron.. I was known as the

Cast Iron Queen in our circles back then.. I even took

my cast iron with me camping!!!

Though I keep telling , over and over and over

again.. enough so I know it's not going to change a

thing.. he will still let things set over night in the

cast iron or cast aluminum.. salt and acid will take the

seasoning right off the cast iron.. and leaves the cast

aluminum pitted..

Got to wonder.. if the cast iron is a German heritage

thing.. and Lithuanians didn't use the same things to

cook?.. He tells me his mother never used cast iron..

and she was first generation American.. Mein German

ancestors have been here since well.. at least the early

1700's.. probably as early as the first settlers in

Germantown as well.. just haven't "Proven" it back that

far yet.. I can't imagine that 's maternal

grandmother didn't use cast iron.. that stuff went

across the mountains and prairies with people.. Unless

of course his paternal grandmother didn't, and his mom

was trying to cook like her hubby's mother used to

cook.. (You know the old saying for guys.. Nobody cooks

like their mothers.. LOL)

HUGS

|)onna

I loved your story

about cleaning up moms cast iron! lol We use cast

iron all the time. So many things are just not the same

cooked on/in any other pan.

Sharon

This email is a natural

hand made product. The slight variations in

spelling and grammar enhance its individual

character and beauty and in no way are to be

considered flaws or defects.

From:

|)onna

To:

MSersLife

Sent:

Thu, November 11, 2010 7:41:15 AM

Subject:

Re: Thanks! And: Anniversary morning.

Reb,

1st A belated Happy Engagement Anniversary..

and

2nd.. The first pancake never ever ever turns

out.. at least not for me.. and I'm pretty sure

that my mother, who was a fabulous cook, had to

toss her first as well..

One of her secrets to pancakes was a seasoned

cast iron griddle for the cooking.. and a clue

as to when to turn them, is when they start to

bubble on top... the seasoned cast iron griddle

is a pretty "key" ingredient in the cooking part

as well.. and if I remember correctly, you know

the griddle is hot enough that a drop of water

will "skitter and sizzle" across the top of the

oil on the griddle..

I'm glad that you had the experience of

"American" pancakes.. I always dreaded asking

the boys what they wanted for breakfast, because

they always but always answered.. "PANCAKES!!!"

It takes quite a bit of patience, that I'm

lacking, to get them done up right..

I made the serious serious mistake in my younger

days, of deciding to surprise my mother and

"shine up" her cast iron skillets for her.. I

worked, and worked, and worked to clean up all

that "gunk" on the outside of the skillets, and

griddle, to make them look brand spanking new...

My mother would have liked to spit nails at me

when she saw them!.. Seems it takes months and

months to get them seasoned "properly".. LOL

HUGS

|)onna

I

just wanted to say thanks to all who

congratulated on our engagement anniversary,

Margaret, n and nne! (I hope I didn't

forget anyone, if I did, it wasn't intentional

at all).

And tell you a

little about the breakfast:

I did the American

pancakes, and after the first tries they at

least looked...well...ok... : ) I think the

recipe for the batter was correct, but the

frying was a little tricky for someone who is

used to making Swedish pancakes (they are

thin, like tortillas or crepes, and don't

contain any baking soda or other raising

ingredient)... I did tend to let them fry too

long on the one (first) side, at least in the

beginning (because I was expecting to see some

evidence of it beginning to be done all the

way through before turning them over, which is

the way to do it with the thin, Swedish,

variety, but less than ideal with these fluffy

ones I realized...), which made them a little

burned on that side. Or "golden-black" as we

have learned to refer to it from a friend...

(that story below). I served that with syrup,

crème fraiche and blackberries. And coffee and

virgin sunrises (the non-alcoholic orange

juice drink). And they actually tasted really

good, despite the way they may have looked.

And played a

playlist consisting of "our" music. Especially

"If I used to love you" by Lemma (

copy and paste if clicking it doesn't work).

says that's more "our song" than any

other.

When entered

the kitchen she asked: "What it is called?"

"What? The song?" I

asked her back.

"No, silly, The

food." She answered.

My reply:

"Well. In polite

language it's referred to as 'American

pancakes'. And in less than polite language

it's better known as 'Like hell it is'".... ;

)

But she liked it

too. Even said she thought it *looked* good...

; )

love

/Reb

PS. The story about

the expression "golden black" is the

following:

Friends of ours were

getting married, and as part of the

pre-wedding fun (the bachelor/bachelorette

parties etc), the friends of the bride had

planned a full day for the bride, starting

with a group of (more or less) gentlemen

waking her up (by surprise, that is, as she,

as the custom is, was not involved in or aware

of the plans) demanding that she cooked

breakfast (using ingredients brought by the

gentlemen, of course). It was a kind of

jokingly "let's test if you are ready for

marriage"-kind of thing. I was part of that

group of "gentlemen", which was a real treat.

Well, the breakfast may have left some to be

desired perhaps..., but she is a woman with

humor, and *that* was the treat.

Someone said: "Well.

I don't know if I can give you a 'pass' on

this bacon. I'd say it's a little burned. Kind

of..." (it was part black...).

And she answered:

"And you'd be wrong.

It's not 'burned', it's golden black, just the

way it's supposed to be. The less educated

chefs say golden brown is the way to go, but

that only goes to show how little they know.

Golden black, is the only way."

Needless to say, we

judged that such a reply proved she was

definitely ready for marriage... And I think

"golden black" made it's way into all our

vocabularies...

--

Help Feed The Critters! Your daily click counts at

http://www.theanimalrescuesite.com/clickToGive/

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Your daily click counts at

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[Guest guest]

That'd be a jonny cake...and yes, that is the way to make it. Just make your batter like you would for corn muffins and pour it in a cast-iron skillet and bake it (I cheat, I use jiffy mix lol)

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Re: Thanks! And: Anniversary morning.Reb,1st A belated Happy Engagement Anniversary.. and2nd.. The first pancake never ever ever turns out.. at least not for me.. and I'm pretty sure that my mother, who was a fabulous cook, had to toss her first as well.. One of her secrets to pancakes was a seasoned cast iron griddle for the cooking.. and a clue as to when to turn them, is when they start to bubble on top... the seasoned cast iron griddle is a pretty "key" ingredient in the cooking part as well.. and if I remember correctly, you know the griddle is hot enough that a drop of water will "skitter and sizzle" across the top of the oil on the griddle.. I'm glad that you had the experience of "American" pancakes.. I always dreaded asking the boys what they wanted for breakfast, because they always but always answered.. "PANCAKES!!!" It takes quite a bit of patience, that I'm lacking, to get them done up right.. I made the serious serious mistake in my younger days, of deciding to surprise my mother and "shine up" her cast iron skillets for her.. I worked, and worked, and worked to clean up all that "gunk" on the outside of the skillets, and griddle, to make them look brand spanking new... My mother would have liked to spit nails at me when she saw them!.. Seems it takes months and months to get them seasoned "properly".. LOLHUGS|)onna I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the non-alcoholic orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

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[Guest guest]

Cast iron in the...the...the...DISHWASHER??? *GASP*thud* no no no no NONONONONO!!!! Say it ain't so!!!!

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Re: Thanks! And: Anniversary morning.Reb,1st A belated Happy Engagement Anniversary.. and2nd.. The first pancake never ever ever turns out.. at least not for me.. and I'm pretty sure that my mother, who was a fabulous cook, had to toss her first as well.. One of her secrets to pancakes was a seasoned cast iron griddle for the cooking.. and a clue as to when to turn them, is when they start to bubble on top... the seasoned cast iron griddle is a pretty "key" ingredient in the cooking part as well.. and if I remember correctly, you know the griddle is hot enough that a drop of water will "skitter and sizzle" across the top of the oil on the griddle.. I'm glad that you had the experience of "American" pancakes.. I always dreaded asking the boys what they wanted for breakfast, because they always but always answered.. "PANCAKES!!!" It takes quite a bit of patience, that I'm lacking, to get them done up right.. I made the serious serious mistake in my younger days, of deciding to surprise my mother and "shine up" her cast iron skillets for her.. I worked, and worked, and worked to clean up all that "gunk" on the outside of the skillets, and griddle, to make them look brand spanking new... My mother would have liked to spit nails at me when she saw them!.. Seems it takes months and months to get them seasoned "properly".. LOLHUGS|)onna I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the non-alcoholic orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

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[Guest guest]

I've always used Jiffy Mix. Their corn muffins always come out good tasting, light and fluffy!

Plus they were cheap! lol... remembering .25 a box. :-)

Hugs and Love, Jackie

May the peace of God be with you...the love of Jesus enfold you...and the Spirit of Christ fill you.

I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the

non-alcoholic orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

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[Guest guest]

my MIL has a collection of spun aluminum that she cooks with - it was Father's mothers God, grant me the strength of eagles wings, the faith and courage to fly to new heights, and the wisdom to rely on his spirit to carry me there.

To: MSersLife Sent: Sat, November 13, 2010 3:34:47 PMSubject: Re: Donna.... cast iron.......Re: Thanks! And: Anniversary morning.

I've always used Jiffy Mix. Their corn muffins always come out good tasting, light and fluffy!

Plus they were cheap! lol... remembering .25 a box. :-)

Hugs and Love, Jackie

May the peace of God be with you...the love of Jesus enfold you...and the Spirit of Christ fill you.

I just wanted to say thanks to all who congratulated on our engagement anniversary, Margaret, n and nne! (I hope I didn't forget anyone, if I did, it wasn't intentional at all).

And tell you a little about the breakfast:

I did the American pancakes, and after the first tries they at least looked...well...ok... : ) I think the recipe for the batter was correct, but the frying was a little tricky for someone who is used to making Swedish pancakes (they are thin, like tortillas or crepes, and don't contain any baking soda or other raising ingredient)... I did tend to let them fry too long on the one (first) side, at least in the beginning (because I was expecting to see some evidence of it beginning to be done all the way through before turning them over, which is the way to do it with the thin, Swedish, variety, but less than ideal with these fluffy ones I realized...), which made them a little burned on that side. Or "golden-black" as we have learned to refer to it from a friend... (that story below). I served that with syrup, crème fraiche and blackberries. And coffee and virgin sunrises (the

non-alcoholic orange juice drink). And they actually tasted really good, despite the way they may have looked.

And played a playlist consisting of "our" music. Especially "If I used to love you" by Lemma (

copy and paste if clicking it doesn't work). says that's more "our song" than any other.

When entered the kitchen she asked: "What it is called?"

"What? The song?" I asked her back.

"No, silly, The food." She answered.

My reply:

"Well. In polite language it's referred to as 'American pancakes'. And in less than polite language it's better known as 'Like hell it is'".... ; )

But she liked it too. Even said she thought it *looked* good... ; )

love

/Reb

PS. The story about the expression "golden black" is the following:

Friends of ours were getting married, and as part of the pre-wedding fun (the bachelor/bachelorette parties etc), the friends of the bride had planned a full day for the bride, starting with a group of (more or less) gentlemen waking her up (by surprise, that is, as she, as the custom is, was not involved in or aware of the plans) demanding that she cooked breakfast (using ingredients brought by the gentlemen, of course). It was a kind of jokingly "let's test if you are ready for marriage"-kind of thing. I was part of that group of "gentlemen", which was a real treat. Well, the breakfast may have left some to be desired perhaps..., but she is a woman with humor, and *that* was the treat.

Someone said: "Well. I don't know if I can give you a 'pass' on this bacon. I'd say it's a little burned. Kind of..." (it was part black...).

And she answered:

"And you'd be wrong. It's not 'burned', it's golden black, just the way it's supposed to be. The less educated chefs say golden brown is the way to go, but that only goes to show how little they know. Golden black, is the only way."

Needless to say, we judged that such a reply proved she was definitely ready for marriage... And I think "golden black" made it's way into all our vocabularies...

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

-- Help Feed The Critters! Your daily click counts at http://www.theanimalrescuesite.com/clickToGive/

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