I like her taste. Similar variety.
Sec

Had Chateaubriand beef tenderloin and it was great.

EXCELLENT MEAT:VEGGIE RATIO!!! :thumb:

Soon....

https://i.imgur.com/VM0IBoA.jpg

Buehler, sorry for not getting back you to sooner was but got busy getting for Thanksgiving and took a break from posting over the holiday weekend.

As it turned out I ended up not making the pizzelles although I bought and have the ingredients, might make them this weekend. They are really good.

We have Pizzelle maker from Villaware which works like a charm, its a older one and just makes two at a time.

The recipe we used came with the maker, Mrs. Paolo's Pizzelles, we half the recipe.

The half recipe is . .

3 eggs
1 cup sugar
1/4 lb of butter (4 tablespoons/half stick)
2 Tablespoons baking powder
3.5 cups of flour
1 teaspoon of Anise extract (you can use vanilla extract)

You beat the eggs and sugar till smooth. Then add cool melted butter and anise. I use a mixmaster.

In a separate bowl I have the flour (which is shifted before measuring) and mix it with the baking powder. I mix it with a whisk. I sometimes shift it again.

I then slowly add the flour/baking powder to the egg mixture. The batter will end up like cookie dough.

I then drop a teaspoon worth of batter into each side of the pizzelle maker an close the top (about a one inch round ball). I time it to get it to the right cook level, not too light not too brown/burnt. Form I remember it like 30-45 seconds, it takes a few times to get to the right level. have not made it since last year.

At this point the pizzelle are pliable and can be shaped. I like them flat so i have two dishes set aside to rest the pizzelle flat so they cool and harden flat, only takes a minute or two.

I then put them in an air tight container with wax paper after they have cooled.

Sounds phenomenal. Are you a WOP too? (I'm Sicilian)

No Abruzzo on my mother's parent's side. Her parents came from Pescara after WW1.

Yah the pizzelle are tasty. I have made biscotti too, i use the recipe from the Ciao Italia.

In both cases i have used vanilla instead of anise, but like the anise more.

No kidding? My Great Grandmother Was born in Narni (also referred to as Narnia), Italy which is in the Terni province. I believe that's fairly close to Abruzzo. Anyway, her family migrated to Palermo, which is where my great grandfather "Piccolo Papà (Little Papa)" was born. They migrated after having their children, and my grandfather had to change his name from Rosolino to Russell LOL
My mother, aka "Nonna," was actually the first to be born in America.

It appears, even as Patriot scum, that there is in fact likeable traits in you :)

I have a few thanks . . . LMAO.

That is cool about your family.

My grandfather came over in 1915 and then went back to visit family in 1920 and when he came back to US on the boat he met my grandmother. She also shorten her name.

After eating the lamb on Thanksgiving, I finally ended up cooking the turkey I bought this week.