Lola at the Coffee House

I probably wouldn't have tried lemon curd as an eight year old, but a commercial bakery in california,Van de Kamps, used to make flaky pastries filled with it, and I loved it. Odd for a kid who hated anything that wiggled or even looked like it could be wiggly. I've gotten over most of that but still haven't tried tapioca pudding, mainly since I don't see any around.

Thanks for the reminder - I want to try making some lemon curd.
http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html

I believe Lola allows all kinds here at her coffee house.

No, but I'm sure it's a very good reason.

We would also call the Nabisco product cookies.

Nabisco and Christie's both produce a wide range of products, including things North Americans call crackers. They also produce condiments, "dips" (for use with what we call potato chips or with crackers), canned fish, teas, breakfast cereals. That's because Nabisco (ironically, originally called the National Biscuit Company) has become a corporate monster, and has bought out many well known brands.



It's the same with Christie's, although i couldn't find an image like the one above.

BUTTER TARTS___Drool. We were canoeing into the Algonquin water trail park about 30 years ago and we were canoeing and canoeing. We never saw any humanity. ALL of a sudden we came upon a small cottage along the banks and it had a sign for something in French that meant snacks . They sold buttertarts which were about 3" in diameter. They were hellacious good and we must have bought all of this ladies tarts (I think we bought 36 and there were 4 of us in 2 canoes)
SO each of us had to eat like 9 . The first 4 or so were delicious, then it got to be work downing any more.

ALL we had to wash em down was some Canadian swill beer called SAIL (it was like Rolling Rock or Pabst).

When I was little, my mother would take us to a certain bakery to pick out our birthday cakes. It was a very special treat. We didn't necessarily have to choose the stereotypical round, 2-layer cake. We could pick whatever we wanted. My favorite was a loaf-shaped lemon cake with multiple tiny layers. Some of the layers were separated with buttercream icing, others with lemon curd. The cake was also topped with lemon curd, with buttercream on the sides. They even made a little lattice design on the top with buttercream on top of the lemon curd.

It was years later that I finally learned that the yummy, sticky lemon stuff on "my" cake was actually called lemon curd. I remember thinking that was a funny name for jam.

Thomas was up here visiting a couple of years ago, and had never had butter tarts (no surprise, the goofy Dutchman). So Joe Blow (not her real name, of course) drove him to the nearby town, and they got, i don't know, six or eight different varieties. We had to make leave off so he wouldn't spoil his supper. When we got him back to Toronto, we went to Harvey's (the Canajun hamburger chain) and he ordered some poutine, which he had also never had before. He was supposed to share. Thomas doesn't do share very well.

If Lola allows people who have their fingers in their ears and only take them out when they can be sure of hearing something they are not frightened of she is presiding over a crap coffee-house. It might be a nice, non-challenging PTA coffee-morning in Peoria but then the thread title is a misnomer.

Explain to me Tico what Setanta's motive was in saying what he did. Why did he say that he doesn't read my posts, that they are drivel and that the discussion is not confined to what I say? What contribution do such puerile fatuities make to our friendly and tolerant atmosphere?

I have never come in here to inform the company that I ignore others, that their contributions are drivel and that the discussion should be confined to what I think. In what direction was he attempting to influence the clientele here and who will be the next subject of his intemperate ire?

are waay better than pecan pies. Pecan pies have, at least to me, either too many or too big (or both) pecans which kinda robs the sweetness and gooeyness of the tart.

I never found out how to make em but we found some on a trip through New Brunswick last winter when I had to go up to N Quebec (we drove cause we had a seismic truck). I got some for two of my crew and these guys went nuts. Like there was cocaine or something in that sweet buttery jelly- goo.

There is a good reason izzy but it is useless to explain it to these guys for reasons Studs Terkel gives in his introduction to The Great Divide.

Are you gonna eat that or are you gonna let it get cold while you just palaver?

You should really ask him that question, not me. Though it sounds as if he might not read your posts, so it might not do much good. I'm not sure he reads my posts either, so I don't think I can help by asking for you.

OOH OOH, Ill ask him

Sweet buttery jelly goo . . . now there's sheer butter tart poetry . . .

Hey Set-------SPENDI wanted to know why you dont pay any attention to his bullshit

'Cause it are bullshit . . . or, as we useta say in Nuevo Mexico, burroshito . . .

<singing>Harvey's makes a hamburger a beautiful thing.<singing>

The one in London, on whatever street in the heart of town leads to the 401. had the biggest selection of garnishes i have ever seen at a Harvey's. Black and green olives, three kinds of pickles, about five kinds of peppers, onions diced or thinly sliced, tomatoes diced or thinly sliced, cucumbers--i can't remember them all now. I think the guy who had the store just really loved his job, because that was a hell of a lot of work. It was jam packed (around lunch hour) but i never mind that in a burger joint--it usually means you're gonna get a fresh, hot burger.

Can I get a coffee...cream and sugar, please.

And a cruller.

If you've got one that is a day old...that would be best. I prefer them when they have gotten a bit stale.