We had this at the bridal shower I attended in MI.  It was delicious.  Just wanted to pass it along.  I remember Dave's Aunt Cindy saying something about a special kind of almond she used (Spanish Marcona almonds).  I have no idea where you would find them.  I'll probably try regular almonds first! (Recipe by:  Char Veenstra)

The chef at the New Orleans School of Cooking said there are two trinities.  The Divine one we knew, and the other, he said, gives a divine flavour and is found in many of the world’s favourite dishes.  It is a combination of onion, celery, and sweet pepper.  Add tomato and oregano and it is Italian.  Add chili and tomato for Spanish or Mexican.  Add curry for Indian.  Add cream for French.  By making a blender puree of those four vegetables, and then canning it, I use up a lot of end-of-the-season garden produce and have a head start on many sauces.  The kids don’t pick out the chunks.

Mom and I love main dishes loaded with lots of vegetables.  We served this for supper when Dawn, Rachel, Jon, and Erika visited our house in celebration of Gert’s birthday.

Real ruam as we had it in Nigeria uses African yam as the staple, and there are many variations on the sauce.  In Canada, we continue to enjoy this version of it occasionally, and almost always on Christmas Eve. This makes a finger food, but you must make sure the potatoes are hot so that the gluten does its work.

John and other Dutch immigrant families introduced me to this Indonesian rice classic.  It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!

We like this as a side to the boxes of macaroni and cheese.  It is also good over rice.  Leftovers of rice, ground beef, and veggies added to Campbell’s Tomato Soup is one of Jonathan’s favourite soups.