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Post by plantdoctor on Aug 20, 2016 12:53:31 GMT -5
Stella...I some how missed your post earlier. Before we got the soffit fixed on our house, we often had bats in the house. Larry and both kids would hide under blankets and scream for me to hurry up and get it. I used a tennis racket to knock them down. I then flipped them on top of the tennis racket and released them outdoors. Knocking on wood here, but we haven't had one indoors in 15 yrs (wishing I wouldn't have bragged because there will probably be 1 in here tonight...lol.) Charlene
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Post by Angela on Aug 20, 2016 14:08:49 GMT -5
Mincemeat, yum! 😊 I love it on ice cream, in pies, bars or cookies! Well, quite frankly anywhere. Too bad only my daughter & I will eat it. So, she makes a few tarts at Xmas & that pretty much is it. The tarts have a cream cheese topping of some kind.
Melissa, I remember making green tomato mincemeat many years ago. There wasn't any suet in though. We had elderly friends who lived on a farm just outside the little town we lived in & every Saturday they gave us some fresh cream. I loved the cream on the mincemeat pie! A fond memory from my early years of marriage! 😊
Another bat story here! Ray came home the other day, pulled into the garage & found one attached to the bottom of the interior door! I am so thankful I didn't decide to go out before he removed it! Having it flying in the house would have been quite something!
It's a wee but warmer today than yesterday but still not that great. Actually a bit gray out. Our granddaughter is maid of honor in her friends' wedding this afternoon & photos planned for outdoors. Sure hope they can have the sun shining during that time. One blessing though, no one will be sweltering!
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Post by mnwildflowers on Aug 20, 2016 14:38:20 GMT -5
Well back on the subject of mincemeat...it could be of English origin. I checked wikipedia and no where does it reference Germany in origins, but does reference the UK. After talking to my grandma she said my great grandmas family was English on the maternal side, German on the paternal. My great grandma (so my grandma's mother in law) used to make it and thats where the recipe came from, tho possibly it was from her mothers side.
It smells amazing in here! Yes, Joyce, as Angela said, served warm over vanilla ice cream is amazing!!! I have made sweet bread with it and that is good too.
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Post by tasty on Aug 20, 2016 18:44:01 GMT -5
I thought it was of British origin but then doubted myself, just because I am British and we always ate it at home.
Searching this is what I found:
A mince pie is a fruit-based mincemeat sweet pie of British origin that is traditionally served during the Christmas season in the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.
The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.
New England[edit]
Mincemeat pie was brought to New England by English settlers in the 17th century.[21] While it was originally a Christmas pie, as in Britain, the Puritans did not celebrate Christmas, causing the pie's associations in the region to shift toward the American holiday of Thanksgiving. The ingredients for New England mincemeat pie are similar to the British one, with a mixture of apples, raisins, spices, and minced beef serving as the filling.[21] Later recipes sometimes omit the beef, though "None Such" (now owned by The J.M. Smucker Company), the major brand of condensed American mincemeat, still contains beef. New England mincemeat pies are usually full-sized pies, as opposed to the individual-sized pies now common in Britain.
We all know the internet does not lie, don't we?
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Post by almonds on Aug 20, 2016 20:36:00 GMT -5
Never had mincemeat, don't know if I want to try it either although the non-meat version actually sounds quite good. My aunt would make mincemeat pies at Thanksgiving time but the name just stopped me from having a piece, especially when there were also pumpkin and apple pies around. She was Lithuanian so not sure how it became part of her annual celebration.
My dad used to make headcheese, only he always called it sulze, it's German name. No, he didn't start with the pig head, he actually got the meat part from a butcher and then made it. I can remember him filling bread pans with the mixture and chilling them till the gelatin part set. Not sure what he did with all of it because I think he was the only one that liked it, mom might have tried a little but that was it.
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