Monday, March 7, 2011

Shrove Tuesday, Fast NOT

I originally posted this recipe last year - just in time for Fastnacht Day (Fast Not).

Tomorrow is the day before the official start of Lent. A traditional time of fasting in many communities. Whether you follow this tradition or not I promise this is a sweet treat to savor on any Tuesday.

http://thegoodcooknj.blogspot.com/2010/02/fasnacht-day-and-glazed-donuts.html

Fasnacht Day

May the lean days of Lent lead you to a spring surplus.

TGC.

9 comments:

  1. I wasn't familiar with Fasnacht. Thanks for the great cultural history lesson. Those doughnuts look great. I don't think I'm going to muster the energy to make some tonight, but I might look for one tomorrow morning to stay with the spirit of things.

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  2. So, am I allowed to say here how pleased I am that I had no idea Lent was starting this week? I think that means my separation from organized religion might be complete.

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  3. Wow, I haven't observed Lent in years. I didn't know about the fast not, maybe because we were never a family for cooking sweets (though we were champs in sweets consumption). Perhaps I should give up chocolate this year. It's what I used to give up most years as a kid. It gave me a whole new appreciation for all the goodies the Easter bunny left for me.

    Thank you for this-it just opened a whole new avenue of memories for me.

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  4. WEll, I'm not great at recipes, but they are fun to read sometimes...

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  5. These fasnachts look fab and remind me of beignets with potatoes. I will definitely be trying these after Lent, as I'm giving up sweets this year. Happy Shrove Tuesday!

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  6. I always give up flour and dairy for Lent. First few days are the hardest...

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  7. Looks really good - thank you for sharing. Here's to spring :-) Take care.

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  8. Linda....I just wanted to stop by and say hello. You were on my mind and in my prayers. (Mama Grits...aka Kim)

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  9. Those donuts look delicious! Oh, I remember my mother making donuts a long, long, time ago now. Coming home after school and biting into a freshly made sugary sweet treat was heaven (way back then).

    Take care, my friend.

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Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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