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Here at the Food on Fridays carnival, any post remotely related to food is welcome. Recipes are enjoyed, but you can simply tell us if you’re a late-night snacker (please include a list of your favorite indulgences).In other words, the Food on Fridays parameters are not at all narrow. I think of it as a virtual pitch-in where everyone brings something to share; even if the content of one item is unrelated to the rest, we sample it all anyway and have a great time.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or the new smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.Please note: I return when possible during the day and update this post by hand to include a list of the links provided via Mr. Linky. If I can’t get to the computer to do so, you may access them all by clicking on the Mister Linky logo.
Food on Fridays Participants
Food on Fridays with Ann YvonneMy sister-in-law Yvonne lives in France. Her daughter is finishing up university studies in the States and as she prepares to head out on her own, she has asked Yvonne to provide copies of her favorite family recipes.So that her daughter can access the recipes at any time, Yvonne set up a food blog and is posting recipes, one-by-one, in French. It’s called “Comme a la Maison.” She describes the purpose of the blog as follows:
Ce blog est pour ma fille, qui étudie au loin et qui veut retrouver ses recettes préférées. Ceci lui permettra de manger “comme à la maison”. Les recettes reflètent notre famille américano-belgo-française avec une petite pointe holandaise. La plupart sont très simples et les proportions sont souvent très approximatives… Soyez donc indulgents! N’hésitez pas à suggérer des améliorations dans les commentaires.
Visit “Comme a la Maison” HERE.If your French is rusty, you can utilize this handy translation tool (not always 100 percent accurate, however): Yahoo’s Babel Fish. You can translate to and from many languages using that website. Let’s say you aren’t sure what vegetable is pictured. Take, for example, this squash-like thing:
Yvonne says it’s a potimarron. You can pop the word into the Babel Fish text box and ask it to translate from French to English.It says, by the way, that a potimarron is a “potimarron.” So handy. (Not!)I poked around for an explanation online. The “poti” part of the word seems to come from the word potiron (pumpkin) and marron is the word for chestnut. I did a little research, and one website said that it does have a slight chestnut flavor. I’ve never seen a potimarron here in the United States; then again, I’ve never looked.Yvonne posted a soup recipe using potimarron (or substituting pumpkin). It sure sounds delicious, but I’m partial to orange soups.An easier and possibly more rewarding place to start?How about with some Mousse au chocolat?
What a surprise! Potimarron is also sometimes called “Hokkaido pumpkin”. You might be able to find that in the U.S.
How fun! A food blog to pass on recipes! What a great idea!
Thanks for hosting!
I need to do this for my family too. Not my kids yet, thankfully, but for my siblings and nieces and nephews. We have a family cookbook that my mom put together for my siblings and I, but mine is still packed away from our last move. I get along by calling her! If I put them on line, then we all could access our family favorites, especially now that the kids are going on to college.
Thanks for the inspiration! Hope you and yours are feeling much better. See you soon,
Yvonne: It sounded delicious when described, with that little nutty flavor. I’ll bet it’s fabulous soup!
Liz & Shari: You know how families put together family recipe books for reunions and such? I thought this would be an accessible and high-tech way to do the same thing. Otherwise, it can be what Yvonne has made it–a collection of a mom’s recipes for her kids to easily log on and follow. Yvonne inspired me, too, though Food on Fridays has become a category that serves a similar purpose within the context of my overall blog.
All: Thanks for participating (and commenting)!
Sweet Pea says
I think it can also be called a Red Kuri Squash, in fact I bought one yesterday!! It looks just like your picture.
that’s right! Red Kuri squash, or potimarron (chestnut-ty squash)and don’t peel it: the skin is very thin and totally edible.
Ann Kroeker says
Thank you for the confirmation!