triticale - the wheat / rye guy

Thanks, But...

Boudicca is hosting the latest Carnival of the Recipes, and in linking to my contribution, she asserts that I never submits anything other than top notch.

There are two things I have to say about that.

First of all, last week's entry belongs in some other notch than the top one; it was posted for entertainment value rather than gustatory value.

Second of all, everyone else who isn't going for entertainment value is also submitting top notch recipes. We have long been into competitive cooking, and this is one more chance to shine.

Both of us were raised by parents who manifested ego thru food preparation, altho never in anything as declassé as county fairs. My mother would demonstate what a great cook she was by sharing her special recipes, but neglecting to spell out details a truly good cook would surely know. Then, when the other person could not produce as fine a dish, she could gloat. I'd rather have people like me because a recipe I shared turned out well. Which reminds me, if you are using a boughten crust for the savory pie, we use the refrigerated ones, in a glass pie pan, rather than the ones which come frozen in a foil pan.