Welcome Back!

ImageWell, it’s been a while, hasn’t it, since my original Abouteating.com site, having had a successful and interactive run for over a decade, decided to “vanish” into cyberspace. Yes, I’m being simplistic about what happened, since I’m about as low tech as you can get.

First, a bit of history as to how Abouteating.com began its creative life….my friend John Wall, approached me way back when about starting a site. John is an IT expert and at the time was building websites in his spare time. (John is now Vice President Content & Creative at QVC).  John not only spearheaded the site, he was the person who developed my UTube channel and videos, along with Justin Hawthorne, my partner at Union Township TV.  John has been my go-to-guru all these years, and without him, Abouteating.com would not have been featured on The Today Show among the successful UTube video sites for the first 5 years. So, thank you, John, for a bunch of reasons!

Now we’ve started all over, in a manner of speaking, this time with friend and neighbor, Erin Phillips of Phillips Farm,  maneuvering the high tech highway for me. Erin worked on developing the visuals and building back the site, finding some archived articles on the web.

Since we don’t have the original complete content, let me know if there’s something you remembered seeing but is not here. I’m sure I can find it in my files.

That’s where we are today, and I’m so appreciative you’ve decided to come back, too.

Blessings!

Rita

 

 

16 thoughts on “Welcome Back!

  1. Welcome Back – I love your recipes. I came back looking for your pretzel recipe from a couple years ago at lent but was unable to find it and would love to see it added if possible. However coming back to you site I found the Cranberry Almond Biscotti and Turkey/Chicken & No Peek Dumplings which I plan on trying out this weekend.

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      1. Hi Rita – It was a recipe that you had shared several years ago on Son Rise Morning Show on Sacred Heart Radio. If I remember correctly in the recipe you explained how the twist of the pretzel was supposed to represent praying. Not sure if this helps 🙂

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      2. Oh gosh, Adam, I am sorry this is such a late reply. Here is the pretzel recipe and I’ll post it also.
        BUTTERY SOFT PREZELS

        My neighbor, Kim, brought a plate of these pretzels over for me to try. Two thumbs up!

        Makes 1 dozen

        4 teaspoons active dry yeast

        1 teaspoon white sugar

        1 1/4 cups warm water (110 degrees F)

        5 cups all-purpose flour

        1/2 cup white sugar

        1 1/2 teaspoons salt

        1 tablespoon vegetable oil

        1/2 cup baking soda

        4 cups hot water

        1/4 cup kosher salt, for topping

        In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

        In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.

        Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

        Preheat oven to 450 degrees. Grease or spray 2 baking sheets.

        In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.

        Bake in preheated oven until browned, about 8 minutes.

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  2. I had a recipe from Cincinnati Enquirer years ago for Frisch’s Vegetable Soup. Somehow it has gone missing. Can you help?

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    1. Sure can, Leslie. Let me pull it from my files. I have several different ones – so I will post the one with ground beef, one with stewing beef and one from a reader, Anthony P., who says is is just about identical.

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      1. Leslie,
        Since folks get every post by email, I would prefer to wait until tomorrow to post the soup recipes. If you need them sooner, let me know and I’ll post them right here.

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