How I Taught My Brother To Cook

Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Marilyn Norman
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  • Pine City, New York
  • United States
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Betty Mosher

Comment Wall (6 comments)

At 3:01pm on May 19, 2008, Debbie said…
Hello Marilyn!! Glad you joined. It will be fun to see what recipes you can share with us. Love the picture with Aunt Betty! She is amazing.
At 1:34pm on May 20, 2008, Patrick said…
Welcome aboard, Marilyn. Get the rest of the clan to join in too!
At 9:00am on May 21, 2008, Marilyn Norman said…
Changed Photos. This was taken a week ago with Grandma Mo Mo as Maeryn calls her and Mom Rainya and Dad Jason. Enjoy
At 4:28pm on June 20, 2008, Debbie said…
Great picture. Was great to meet you, even though short and sweet!
At 4:29am on July 17, 2008, Debbie said…
We had a great time. Felt like home. May be up again soon, hopefully Betty will be well rested after our last visit!
At 6:43pm on July 22, 2008, Marilyn Norman said…
I will get some Elmira area recipes out to you all. Betty gave you one of my favorites and that is the Tupperware Pickle recipe. Scott used to sit and eat them by the bowl full as a snack and they are really quite easy to make and keep without canning.I would like to double check to see if she gave it to you the newer and or improved way. If you could send me what she gave you I would appreciate it and will check it out and return it to you. At the present I'm working mostly on Gluten free recipes and learning a new way to cook but am having fun with it. I had my first Ice Cream Cone in a year this week. I made a waffle cone and it was delicious and crunchy.
I have a great family recipe for pickles peppers that are canned and very easy and wonderful. Will share that one soon. I'm headed to Texas this weekend to get Maeryn and bring her here for a week so it will be after that before I have time to play on the computer. The Chicken Parm looked great and I think I'm going to try it with gluten free products and see what I get. Have a great evening. Mar

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I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…
17 hours ago
Interesting, verrrrrrrrry, interesting.
17 hours ago
take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…
23 hours ago
throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…
23 hours ago
John Barrows added 2 photos
23 hours ago
Jim Hock Hunger on an Ethiopian scale
on Wednesday
Jim Hock is now a member of How I Taught My Brother To Cook
on Wednesday
daube ... I concede
on Wednesday
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
on Wednesday
perish
on Wednesday
Patrick added a photo
on Tuesday
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
on Tuesday
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
on Tuesday
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
on Tuesday
Well that explains it. Your truth has set him free and he became lost in the moment.
on Tuesday
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
on Tuesday
I emailed John Briggs and complimented him on his improvisation. Here's what he replied: "I consider this a honor I would not have tried this if I didn't sign on to your site for cooking Thanks John"
on Tuesday
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
on Tuesday
Now all we need is a butcher and a candlestick maker and we can set sail.
on Tuesday
Laura wouldn't be Laura without her jam.
on Tuesday

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