Food Like That: Recipes your mouth will like

This is a very simple recipe that barely deserves a write up. However, it WAS delicious.

I can't find the recipe that I originally made a couple of Christmas' ago, so I ended up making this from scratch. Most people aren't used to having Brussel sprouts shredded -- they're good.

My favourite cake in spring, it combines the fresh taste of sour rhubarb with sweet meringue and there is not too much dough, just enough to carry the toppings.

Picking up rhubarb at the Farmers Market.

I finally will have the recipe on this site, and, should I lose the little square piece of paper with the recipe written on both sides by my mother in 1976, I can come here to find it again!

Here are the pictures I took of both sides of the handwritten recipe. Note that the baking powder was forgotten on the list of ingredients.

This recipe came from Isa Duffek (Bowen Islander, originally from Austria). I substituted Yukon Gold potatoes for the little red potatoes. Next time I would use more Rosemary, but I am still trying to nurture the little offshoot from the big Rosemary bush that didn't survive the last winter, so Rosemary gets used sparingly for now.

Sweet and sour at the same time, it will remind you of the beach. Add an orange slice and a maraschino cherry, and maybe even an umbrella. Pisco is a Chilean / Peruvean brandy (wikipedia).

Savory mashed potatoes with a bit of kick from added horseradish

I got this lemon juicer for Christmas.

If this doesn't cure your cold, at least it will make you feel better.