Childhood Foods; Inspired by Ahron

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Good Morning, 

Firstly, I have been so impressed with Ahron´s (African Meat) thread on his Childhood foods, that I thought the theme, should be stored in our LIBRARY SECTION for safe keeping for all of us to refer to.

Let us all, submit a favorite CHILDHOOD MEAL PICTORIAL & ITS BACKGROUND as Ahron has done. 

My journey had begun, with my Italian Grandmother, Margherite who owned and operated the back of the house ( the kitchen ) at her own Trattoria many years ago in downtown Manhattan, where I was born and raised.

I can still smell the oregano,basil, her fanstastic lasagne and canellones baking, the aged Pecorino Sardo and Reggiano Parmesano ... 

The full bodied baked pastas smothered in bechamel and topped with cheese, and aromas of the tiramisú chockful of chocolate and Espresso.

My mind is also filled with vivid memories of the wonderful southern French provincial and Alpine Savoie regional cuisine of my Mom Eva and her family and Eva´s aromatic fresh fruit pies, savoury and / or sweet tarts and cakes. Her quiches were phenomenal and are a favorite of our family today as well as our French tradition, of a 4 Cheese Traditional Cheese Fondue on the 31st December, every New Year´s Eve. 

Shall be posting a pictorial next weekend ... 

All my best, for a lovely weekend.

Margaux. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Childhood Foods; Inspired by Ahron Posted: 07 July 2013 at 00:56
	Good Morning, Firstly, I have been so impressed with Ahron´s (African Meat) thread on his Childhood foods, that I thought the theme, should be stored in our LIBRARY SECTION for safe keeping for all of us to refer to. Let us all, submit a favorite CHILDHOOD MEAL PICTORIAL & ITS BACKGROUND as Ahron has done. My journey had begun, with my Italian Grandmother, Margherite who owned and operated the back of the house ( the kitchen ) at her own Trattoria many years ago in downtown Manhattan, where I was born and raised. I can still smell the oregano,basil, her fanstastic lasagne and canellones baking, the aged Pecorino Sardo and Reggiano Parmesano ... The full bodied baked pastas smothered in bechamel and topped with cheese, and aromas of the tiramisú chockful of chocolate and Espresso. My mind is also filled with vivid memories of the wonderful southern French provincial and Alpine Savoie regional cuisine of my Mom Eva and her family and Eva´s aromatic fresh fruit pies, savoury and / or sweet tarts and cakes. Her quiches were phenomenal and are a favorite of our family today as well as our French tradition, of a 4 Cheese Traditional Cheese Fondue on the 31st December, every New Year´s Eve. Shall be posting a pictorial next weekend ... All my best, for a lovely weekend. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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