One Big Happy by Rick Detorie for July 18, 2019

Had to look it up, but Ellen just pulled a fast one one Ruthie. Just like it appears that she did.

A snack by any other name

LOL! It’s all in the name!

Zabaione (or zabaglione)…https://en.wikipedia.org/wiki/Zabaione

I come from an Italian family (both sides) and never heard of this, nor did either side of my family ever serve it. Sounds interesting from the link jadgedlo posted above. Must. Try.

There is an Italian restaurant called Antonello’s in the South Coast Plaza Village in Orange County that prepares zabaglione at your table side. It is absolutely wonderful, especially with fresh raspberries.

So…the wine/alcohol is cooked off, then, before serving?

A different, but same story; My little sis and I could never stand parsnips (“EAT IT, DAMMIT… IT’S GOOD FOR YOU!”) and so came the day that we were served a custard-like pie for dessert and we wanted MORE ! Turned out that Ma had found an ancient recipe for Parsnip Pie and snuck one by us !!

Good job mom, now Ruthie okay. I googled not certain of alcohol, yet looks great.

Ruthie, are you bigoted against your own heritage?

Going the other direction, “huitlacoche” sounds more appetizing as an ingredient than “corn fungus.”

You can get frozen custard at Culver’s restaurant! Culver’s is great! Started in Wisconsin taking the nation by storm! Ha