To: Nancy Backus
Subj: 193 dealing with kidn + "

we're all of some ethnicity or another.

Tonight we're deep frying another batch of Huan's homemade spring

If you want a really dark crispy outside, fry them
from frozen. I've been to low-end restaurants that
do that, and I actually like the result.

rolls while she reheats some of Roslind's totally Canadian lasagne.
(It's Canadian, not Italian, because of all the Cottage cheese and
Cheddar.) So Huan is exploring ethnic food too!

Moose meat and turnip sauce would make it even more so.
That latter is not a total fiction - I have actually
made such a sauce, sweated and mashed rutabaga with
stock, lots of butter, and a dash of cream. Salt helps.

Subj: 198 Yogurt + Jam

It was claimed that Bulgarians frequently lived to be 100
because they ate a lot of yogurt. Actually eating yogurt
just makes you look that old! - Harry Weller, circa 1967.

Makes sense to me. Your father?

Yeah. He came up with that when yogurt was just becoming popular in
Canada and somebody trust some on him. That young lady at various

Trust, eh, become Franco-Canadien all of a sudden.

times in her life went macrobiotic, threw away her cancer causing
aluminum cookware and gave up chocolate for carob powder among other
oddities and passing fads. Dad put up with her because she was
the daughter of a friend and I did because she was drop dead
gorgeous (but she was 3 tears older and continually ignored me.)

This one girl in high school was 382 days older and caused
a lot of tsouris. God, she was beautiful. I saw her about
half a year ago, and she was, sadly, still as beautiful.

Frozen yoghurt / be ice cream or be nothing.

Raine, Lexi and Charlee are here for the long weekend. Right now
Raine is out re-connecting with high school friends, Charlee is with
her one time adoptive father, Raine's Ex, for the evening and Lexi
is with Roslind shopping for teen friendly snacks as apparently I

I'd forgotten that Armistice Day is the same here as there.

know nothing about shopping for food. I asked Lexi if she liked

And it's girl time together.

frozen yogurt; it turns out she is not overly fond of it, so I
warned her Roslind likes it but stand firm and hold out for real ice
cream, preferably some variety of chocolate. I have faith that
she'll deliver.

Surely she lived up to her promise.

Jams are quite nice on pancakes in lieu of syrup, on ice cream

and in the middle of a layer cake.

I find the first suggestion most acceptable, the others not so appealing.

Jam cakes were very common in rural Canada in the 1950s. Perhaps
because back in pioneer days fresh fruit was always very local and
completely seasonal so jam cakes were winter fare and the custom
lingered on.

And hence those weird thumbprint cookies with jam
baked in as well.

Butter and Jam Thumbprints
Categories: holiday, cookies
Yield: 24 to 30

1 3/4 c all-purpose flour
1/2 ts baking powder
1/2 ts fine salt
3/4 c unsalted butter, softened
2/3 c sugar, plus more for rolling
1 lg egg
1/2 vanilla bean, seeds scraped from pod
- or 1/8 ts vanilla bean paste
- or 1 ts vanilla extract
1/3 c raspberry, cherry or strawberry jam

Preheat oven to 350F. Line 2 baking sheets with
parchment paper or silicone mats.

Whisk the flour, baking powder, and salt together
in a bowl.

In another bowl, whip the butter and the sugar
with a hand-held mixer until fluffy, about 5 min.
Beat in the egg and vanilla until just combined.

Slowly beat in the dry ingredients in 2 additions,
mixing just until incorporated.

Scoop the dough into 1" balls with a cookie or ice
cream scoop and roll in sugar. Place 2" apart on
the prepared baking sheets. Press a thumbprint into
the center of each ball about 1/2" deep. Fill each
indentation with 3/4 ts jam.

Bake cookies until the edges are golden, about
15 min. (For even color, rotate the pans from top
to bottom about halfway through baking.) Cool
cookies on the baking sheets. Serve. May be stored
in a tightly sealed container for up to 5 days.

Food Network
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