Some friends of ours gave us a bag of the starter batter plus a recipe for this “Amish Friendship Bread”. It’s kind of like a chain letter of baking. You get the starter batter which you feed and care for 10 days. On the 10th day you make a huge batch of batter, divide it up into four parts, bake at least one, and give away the bags of remaining batter along with the recipe.
It’s a nice recipe, more like a cake than a bread. It uses instant vanilla pudding to keep it moist, and cinnamon powder for spice. Some enterprising people sell the recipe on eBay but you can find all kinds of variations of the recipe elsewhere online.
In August, we went to Honolulu, Hawaii for a short, 10 day trip home. Here are some of the best food shots from that trip.
Ma Tai Soo from Char Hung Sut
Annie bought some pig trotters (the two front feet, if you must know) to make Chinese-style pickled pig’s feet. After parboiling to remove the smell, she cut them up into large chunks.
When Americans think of macaroons, they usually think of a cookie made with coconut. Macaroons are actually cookies made using egg whites and ground or powdered nuts. This is a pistachio macaroon from the Miele dessert stall next to the gelato stall at the San Francisco Ferry Building.
The macaroons I’ve had in the past have been too sweet for me. I take one bite and the sweetness hurts my teeth. This one was different. Not as sweet, and the ground pistachios really came through.