Hi there again Tony ! This video is GREAT.....and you have such a lovely family; lucky you !!Since it's school time, I really have no time to cook !!! So see you in the semester break !!! And happy holidays...and merry christmas ! :)

Bye, Çiğdem. ( Chidem )

The site looks really awesome.
Great work on all fronts!

Hi Tony, my Summery Greetings from South-Karelia, Lappeenranta, Lake Saimaa..
....and Folk Music Kaustinen too.. I will introduce the oldest food in Finland: "Lemi's Särä". The traditional Finnish mutton stew, made of potatoes and mutton... And to dessert: "Berry-Kiisseli".. An Ostrobothnian delicacy is "Leipäjuusto", a special home-made cheese, often served with cloudberries, with coffee.. Bon Appetit, Helena from Central-Finland..

Hi Tony I just emailed ya! :o)

Also please "friend" me here, there is a bug and it says I have too many friends when I do not...:o)

Cool thank you so much Tony you will love Eco Chef APP! It was ranked #4 on July 4th today is #15 and trying to get it to #1 people love the features, photos, videos and more being added every week! Ok about the RAW STAR Ceramic Knives it only has to be sharpened once a year and it has to be by a professional knife sharpner from a pro knife shop. Many places will do it for $10 while you wait or you can mail it to me I will sharpen and mail back to you but you have to pay for shipping/handling both ways about $4 each way but you only have to sharpen it ONCE a year because of high tech ceramic blade! People LOVE my RAW STAR Ceramic Knife because it is the only eco one, saves you money, actually keeps your food fresher longer, won't rust, is literally the best knife in the world you can buy it in person at ROSS Cutlery in Downtown Los Angeles or WE BE KNIVES on Pier 39 in San Francisco these are two of the World's most famous and loved pro knife shops so you can tell RAW STAR Ceramic is super high quality! Or you can buy from my website the online store is at the top of http://www.EcoChefApp.com thank you and I hope you enjoy the Eco Chef APP! :o) Please write a nice review on iTune.com for me.

Thanks! Looking forward to good recipes.
Kelli

Thanks! I know...this oil deal is a bad one. How do you add the Facebook section on your wordpress blog? ~ Ninette

Hey thanks.

Rubarb Upside Down Cake..
***********************
4 c. cut-up rhubarb, 1 c. sugar, 1 c. miniature marshmallows,
1 1/4 c. flour, 1 1/4 tsp. baking powder, 1/4 tsp. salt, 1 egg, beaten,.. 3/4 c. sugar, 4 tbsp. butter, 1/2 c. milk, 1 tsp. vanilla....
Arrange rhubarb, sugar (1 cup), and marshmallows in bottom
of greased 9x13 inch pan.... Mix other ingredients together for
1 minute and put over ingredients already in pan... Bake for 40 minutes in 350 degree oven. May serve with ice cream or whipped cream.. Don't forget to tip cake upside down as you serve it...
...and serve coffee too...

Stuffed Pike..... One pike 1 - 1,5 kg and 1- 1,5 tsp salt..
Stuffing: 1,5 cup (1 dl) raw rice, 2 hard-boiled eggs, (plums).. cream, salt, whitepeppar.. Op top: melted butter, dried breadcrumbs.. 1.) Scale and clean the fish. Leave the head on.
2.) Rub the fish, inside and out, with salt. Allow the fish to stand for and hour or so. 3.) Cook the rice in salted water. Drain if necessary. 4.) Dice the hard-boiled eggs and the rice and a little cream. Season to taste. 5.) Place the pike on a greased ovenproof dish and stuff with the rice and egg mixture. 6.) Brush the fish on both sides with melted butter and sprinkle with breadcrumbs. 7.) Bake at (425 degrees F (225 C) until the fish is slightly browned. Reduce the temperature to 350 degrees - 400 degrees F (180 degrees 200 degrees C). Add some water and cream to the pan. Baste the fish with the mixture occasionally..
8.) When the fish is golden brown and the fins come off easily when pulled, the pike is done. This will take 30-40 minutes,
depending on the size of the fish.

Hi Tony, this is my recipe from Central-Finland: Stuffed Pike and
with new potatoes, vegetables, sauce Hollandais, accompaniment, salad, garnish.. toast bread.. This is an old traditional good food here and this is a fine time of year serve it... To dessert Rhubarb Upside Down Cake with vanilla-icecream/whipped cream and coffee.. And wines: Alsace white wine Muehlforst Riesling (pike) and white wine from Italy: NES Passito di Pantelleria (rhubarb cake, dessert). Happy Cooking! Many regards, Helen....

Yes I sure did work in the brewery. I cook for my Mom,Sister and her husband now. I run out of things to cook quickly and that are healthy.2 of us need low sodium diets and I also need less to a no surgar diet. I am glad to be a part of your endeavor. I am the lady that you 3 kids picked the plums for years ago.

Thank you, Tony!

Thanks!

Thanks :)

There must be soemthing with all the clocks in the world...mine has to be adjusted again..cause it works for school and leaves me a little time at home ...I wish I had a little fairy or a genie somewhere to help me catch up this crazy time thing!!