Carol H Tucker Passionate about knowledge management and organizational development, expert in loan servicing, virtual world denizen and community facilitator, and a DISNEY fan
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beladona Memorial Be warned:in this very rich environment where you can immerse yourself so completely, your emotions will become engaged -- and not everyone is cognizant of that. Among the many excellent features of SL, there is no auto-return on hearts, so be wary of where your's wanders...
Telling you what I like to eat is no problem -- but why? ER, it tastes good? Is yummy in my tummy? Makes my taste buds dance and sing? As with the rest of these lists, it is in no particular order:
Boston Cream Pie -- hands down my very favorite cake and really rare these days! Most of the time they just smack vanilla pudding in the middle instead of real custard. The Cheesecake Factory even discontinued the Boston Cream Cheesecake that was one of my favorite deserts when I ate there.
Bread – My first job was in a bakery and smelling that bread as it came out of the oven, eating it when it was hot, gave me an appreciation of bread that has stayed with me through the years. I used to make a honey white bread that was awesome if I say so myself – and I especially remember Grandmom Hughes’ rolls and Grandmom Riley’s biscuits. Never could duplicate them as hard as I tried, and believe me, I tried.
Steak – rare. Not just pink in the middle, RARE.
Sushi -- sashimi or nigiri or hand-roll or maki, yes please
banana split
bacon – crispy but not too crisp.
sour beef and dumplings – the old-fashioned sauerbraten with really solid dumplings that stick to your ribs like glue and thick gravy that is as good as the tender meat. Hard to find these days.
steamed crabs – steamed with rock salt and beer, caked with Old Bay -- throw a newspaper on the picnic table, pile ‘em up, hand out the mallets, stick a roll of paper towels nearby, and make sure the beer is cold
cream of crab soup – rich and with sherry, of course
Long Island Ice Tea – my beverage of choice, although you might find me with a whiskey sour in my hand.
Honorable Mention:
New England clam chowder – you can keep your Manhattan style
White cake – not Angel Food, but a pure white cake made with egg whites, frosted with homemade white icing.
Grandmom Riley’s sugar cookies. Grandmom Riley was not a good cook, but she could make a cookie that was so thin and crisp and tasty that I have yet to see it duplicated.
Grandmom Hughes’ snowballs. Now this I learned to make myself – found the recipe called “Russian teacakes” – heavy rich dough with walnuts and a ton of sugar.
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