No Substitute for Preparation Adventures

Let’s talk preparation, Gentle Reader. Preparation is key, whether it be throwing a war, or throwing a party. Proper preparation is what separates the professionals from the amateurs, adults from the kids, us from the animals!... Well, you get the drift. And that, Gentle Reader, happens to be the one skill I tend to lack.

It was a lack of preparation that kept me from doing a recipe correctly this weekend. In my describing it to a friend, I called it “some sort of potato-scalloped-casserole-thingie”. Granted, once I scraped off the top layer, it was still enjoyable. But  being both lazy and frugal, I hate to waste food and that was more work than necessary. Next time, I need to actually read the recipe instead of just skimming. Proper preparation is also what turned my potstickers into Chinese meatballs. Let this be a lesson to you, Gentle Reader, that the introduction of any moisture onto the wonton wrapper can cause it to stick to itself with a force stronger than glue. Next time I premake them to freeze, I’m either flash-freezing them, or dusting them with flour before packing them together.

Either way, I ended up with a gelatinous, glutinous mass of what was once wonton-goodness. It was hard to identify. Was this a science experiment gone wrong?

Many Happy Returns, George (and Abe)!

In honor of the day, we're sharing with you this recipe of Martha's (not that one, the First Martha) that is said to be a favorite of her husband's.  It is found in the Book of Priceless Recipes which was originally published in 1907 and has since been republished in 2010.  The book was created and compiled by the Hahnemann Hospital Association which endeavored to record hitherto unpublished recipes.  

We will certainly have to test this recipe out with the gals when we don't have to report to work the next day, as it calls for a "gill" of wine, (sounds like more than it actually is, half a cup, or four ounces) and some good brandy.  We of course dutifully and merrily showed up to greet the public today.  But wouldn't you think that since the holiday has us all celebrating for two and not just Georgie, that everything should shut down like a proper holiday?  Wouldn't it be a smashing time if we could celebrate 24 hours for each gent, amounting to two consecutive days off?  Why not add in an extra two hours in observance of all 50 states?   I'll save that wish for my own birthday cake!

Pictured:  This fine plate and server decorated with a serenading colonial couple is on sale.  Etsy Shop: CinfulOldies

Food for Thought

http://www.flickr.com/photos/telltaleheart

   

Best Friend Foodies Don't Go to Bed Hungry

Photo by Patrick Q

When it comes to the subject of saving a bland marriage (or any serious relationship for that matter), there's a lot of advice out there.  An obvious place to start is to seek out new things to do together and make the effort to keep your connection from going stale. This usually means getting reacquainted with the excitement of being together and becoming more adventurous.   Okay, not all of us are creatures that fully embrace change, or even excitement. If "danger" is not your middle or your new surname, you might first try something nonthreatening like taking a cooking class together.   But how does one go about keeping things simmering metaphorically (and literally) in the kitchen if your loved one is borderline Mageirocophobic?  

Live Well, Laugh Often, Cook Much

Farm Chicks in the Kitchen: 

Live Well, Laugh Often, Cook Much
By Teri Edwards and Serena Thompson
ISBN: 978-1588168665
Library Call No: 641.5973 E2683F

This book is an example of the trends in cookbooks today. It combines uncomplicated recipes with a sort of homespun chef-ography. It reflects the importance food plays in the memories of family and friends. Farm Chicks in the Kitchen gives a nod to simplicity, not only in the choice of everyday fare, but in the home project ideas (with some basic instructions), whether it’s creating simple aprons or serving trays to the re-purposing of antiques and junking finds, that make a house a home.

You Say ˈBü(l)-yän... and I Say ˈBu̇l-yən

Since I am all about keeping things as simple in the kitchen as I can, I am always on the look out for products at my local grocery store to help. My latest find is a product called Better Than Bouillon. Of the two flavors I have tried, beef and chicken, I have to agree with the name. It is manufactured by the Superior Touch company based in Canada. 

On their product page they refer to it as a concentrated paste food base. The first two ingredients listed are meat and meat juices. Any other brands I checked only listed meat fat as third or even further down. Go check your bouillon ingredients, you may be surprised, I was. 

Painting the Town Red Today... in an Apron?

  Waechtersbach Plate

  Happy Valentine's Day 

from Lit Chicks Dish! 

Remember a while back when womenfolk were regularly seen wearing slips and lingerie out and about, to parties and public places?  I'm trying to forget too.  That wasn't my best look, either.  And I never even left the house.  Nevertheless, I have to ask, if nightgowns and PajamaJeans have been deemed acceptable everydaywear why not aprons?  

Well, if it does catch on, hopefully people will continue to wear the slip at least.  This trend may be coming to stores near you courtesy of Fashion Week.

Apron-inspired looks have one risk: They can hit too close to home, leaving the wearer looking like a June Cleaver wannabe. Some of the more costume-like looks will likely be modified before they hit stores.

It's a Synthesis of Hyacinths and Biscuits

Autumn: From the Heart of the Home 
by Susan Branch

(September 2004)

ISBN:  978-0316088664

This book is listed as a cookbook but it is so much more. Looking at this book is like sitting down with your best friend and her sharing her journal with you. The entire book is hand lettered and full of lovely watercolor illustrations by the author. There are many tips on decorating, entertaining, and, of course, cooking. All are inspired by the season in the title. There are suggestions for various types of gift baskets such as the Sniffle Basket and the Apple Bowl.
 

My favorite is the Cookie Man. It is a very clever way to give her Ginger Crisp Cookie recipe (p. 106) as a kit. You just measure out the dry ingredients into two resealable bags, then set them aside. Using pinking shears you cut from two layers of heavy brown paper a cookie man shape. Decorate the front. On the back write out the cookie recipe and baking instructions. Sew the front to the back, tucking the dry ingredient pouches in through the head opening before sewing completely closed. Punch a hole in one hand and attach a cookie cutter with ribbon or string. Complete instructions are found on page 21.

The recipe I tried was the Farmhouse Biscuits (p. 60).  They are unusual in that they are made with sour cream. I found the recipe incredibly easy and the biscuits turned out very light and tender. To make things even easier, next time I would just press the dough into a rectangular shape and cut into 12 squares. No hunting for the biscuit cutter and no scraps to press together to re-cut.  

Check out the recipe and pics after the jump.

Look Fabulous with Just a Yard of Fabric

Aprons of the Mid-20^th Century: 

To Serve and Protect

by Judy Florence

ISBN:  978-0764313417   (paperback edition)

Library Call No:  391.44 F6328a

This book is a super reference for learning the history of the apron.  It defines the different types of these once-upon-a-time most important housewife’s accessory.  It will  inspire the home-crafter to create in a variety of different styles of aprons for adults and children using all sorts of trims and embellishments.  

It is full of wonderful color photos of vintage aprons.  There are also cookbook covers, news and magazine ads featuring them in their day and vintage pattern covers from McCall and Simplicity as well as those cute ones that were available by mail-order.  There is also a price guide for the vintage apron collector with a guide for evaluating their condition as well as a glossary of apron terms.

Recipe for Murder; Brownies to Die For

Leslie Meier's Bake Sale Murder

Lucy Stone Mysteries, No. 13

(Paperback - December 1, 2007) 

ISBN-13:  978-0758207029

Things are changing in the tiny town of Tinker’s Cove, Maine, when contractor Fred Stanton puts up shoddy pre-fabricated homes near Lucy Stone’s farmhouse, bringing all sorts of new and sometimes difficult personalities to the neighborhood. Add in Fred’s meddlesome wife Mimi to the mix, with her mean spirited behavior creating trouble for everyone, and there is a recipe for murder. 

As the story opens, Lucy is making an effort to introduce the newcomers to her long-time friends by arranging a meeting for ideas to raise money for the school charity Hat and Mitten Fund. Cake and cookie batter aren’t the only things whipped up as the new group tries to develop strategies for a successful bake sale.
 

On the morning of the sale Lucy is sent to collect the missing Mimi and finds her murdered in her kitchen. One murder turns into two and who could be next? Lucy uses her part-time Pennysaver reporter skills to sleuth her way through finding the murderer.

Store Brand Ingredients ≠ The Good Stuff

I thought "Hannah's Best" cookies turned out a little bland.  But, I wonder if it was more the brand of ingredients I used rather than the cookie recipe itself.  

I bought my supplies at Kroger and they only had the store brand for the butterscotch and white chocolate chips. In simply tasting the white chocolate chips I don’t think they had any flavor.  The butterscotch chip seemed okay.  I have since found Ghirardelli brand white chocolate chips at another store. 

Please check back to this blog for the official Lit Chicks chip taste test.  (Try saying that three times.)  Although I only use pure vanilla extract, as opposed to imitation, I also wonder about the quality of the vanilla.  Is that fancy Madagascar vanilla really worth it?  I plan to do a taste test of that also.  Just need to figure out the best way.

1) Room temperature ingredients.  2) Ready to get creamed.  

3) Salt.  4) Always crack eggs into a separate dish then add to mixing bowl.