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Title: Happy Mother's Day
Source: Heart of Ab
URL Source: http://heartofab
Published: May 13, 2012
Author: me
Post Date: 2012-05-13 13:19:33 by abraxas
Keywords: None
Views: 546
Comments: 18

Happy Mother's Day!

Nobody loves you like mom......

If your mom has crossed over, take time today to remember her today. If you are blessed to have your mom in your life, let her know how much she means to you.

Remember her comforting words through the years that soothed life's pains. Recall those special momisms, her wisdom in her own way that shaped the you that you are today.

Close your eyes and remember her soft touch, her hugs and her kisses too. Sometimes these say more than words and go straight to the core.

Remember mom's favorite dish, how it smelled and tasted and all the love that went into the making of it.

Remember her ways of discipline and honor the roots that took hold in you.

Most mom's aren't saints, but they do the best with the tools and knowledge that they have to share. Sometimes mom has lessons to teach in how not to handle things too. So much of who we are to be, has roots in mom's nurturing.

Please share your favorite momism, favorite mom meal, mom's discipline, mom's joy and sorrow on this thread. When I was little, my mom called me Goodess and even today it reminds me to do the right thing and follow my heart. : )

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Begin Trace Mode for Comment # 14.

#2. To: abraxas (#0)

Moms rule.
My mom is a saint. If she dosnt make it to Heaven, the place must be empty.

Armadillo  posted on  2012-05-13   15:03:24 ET  Reply   Untrace   Trace   Private Reply  


#4. To: Armadillo (#2)

Moms rule.

My mom's rule.......

Clean your plate or you will not leave the table! : ) Mmmmmmmmmm........mom's pasties or homemade egg noodles were my favorites during those cold Montana winters.

I'm sure your mom will make it. : )

abraxas  posted on  2012-05-13   15:13:41 ET  Reply   Untrace   Trace   Private Reply  


#14. To: abraxas (#4)

mom's pasties

hmmmmm.....

Ingredients

3 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons salt
1 cup shortening
1 cup cold water

1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
1/4 rutabaga, cubed
1 carrots, diced (optional)
salt and pepper to taste 6 tablespoons margarine

Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.

Bake in preheated oven for 1 hour.

F.A. Hayek Fan  posted on  2012-05-13   18:46:07 ET  Reply   Untrace   Trace   Private Reply  


Replies to Comment # 14.

#15. To: All (#14) (Edited)

Prick with a fork

The' ain't nuttin' I can't stand more than a prick with a fork!

F.A. Hayek Fan  posted on  2012-05-13 18:48:52 ET  Reply   Untrace   Trace   Private Reply  


#17. To: F.A. Hayek Fan, abraxas, Original_Intent, *The Freedom4um Cook Book* (#14)

I have wanted to learn how to make pasties for a long time now. Maybe we can get this over in the cookbook thread.

farmfriend  posted on  2012-05-13 23:38:58 ET  Reply   Untrace   Trace   Private Reply  


#18. To: F.A. Hayek Fan (#14)

Thank you F.A.H.F. : )

What's up with the inclusion of the cubed rutabaga? Have you tried that? I've never had a pastie with rutabaga......honestly, I have never cooked anything with a rutabaga, so I don't know what that adds to the dish.

abraxas  posted on  2012-05-13 23:51:20 ET  Reply   Untrace   Trace   Private Reply  


End Trace Mode for Comment # 14.

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