Thanks to blog followers who shared their thoughts and comments on Feb 15th post Share Your Cookbook Shelf and to the two below who emailed photos of their cookbooks.
“This is about half my cookbook collection. I have over two hundred altogether. Another bookcase this size and lots of little stacks around the house. Last year I decided I would pick a cookbook a month and make five recipes I’d never tried. I did not complete the task every month but it was a lot of fun trying.”
just half? Thanks for sharing your photo, Colleen.
and from Euthemia who says “My favorite cookbook is 660 Curries”
plus another photo of her three shelves of cookbooks
Euthemia sent this photo of her three shelves filled with cookbooks.
and here are a couple of photographs of my old cookbooks, a bit grainy in the low light shot with the iPhone
My parents spent their wedding night at The Palmer House in Chicago Illinois, August 28, 1939. I remember my dad said they ate Tomato Soup. The next day they took a train to New Haven where they would live for the next three years and they didn’t get a sleeper car but sat up (less expensive).
I bought the The Palmer House Cookbook on ebay and it is signed by the Head Chef Ernest E. Amiet in 1940 when it was published. I googled him and couldn’t find any further reference.
We ended up at the Little Lebanon Bistro and Bakery for two reasons. Michael’s winter coat had a broken zipper and we went to Alteration Station to get it repaired/ replaced and then Maura had to use a rest room.
Lucky us. I got some lentil soup to take home and then I ordered up the pastries after the owner had given everyone of us samples. Delicious! Also got a slice of the gluten free carrot cake for Mark-
Little Lebanon Bistro and Bakery
What a find. The menu is online if you click the link. Reasonably priced. Clean and fresh food.
Of course if you aren’t in the Polaris Area of Columbus Ohio it will be harder to sample the food.
The owner said if you bring the kids you can call ahead and they will prep their orders so there is less wait time.
Today Jaclyn and her sister Shannon baked nut rolls together, carrying on family tradition.
Their mother, Theresa, passed last February. This post is to remember Theresa , those who knew and loved her and to send hugs to Jaclyn and Shannon as they are missing their mom, especially at Christmas time.
Theresa was one of the four sisters in this slideshow (baking the pizelles) showing the three sisters making nutroll in Pittsburgh- Linda, Georgeann and Theresa, while the fourth sister Marlene communicated via SKYPE in Virginia.
You might remember the previous post of the 15 greased nut roll pans where the retro recipe card is photographed in case you want to make them.
Marlene and I share grandchildren and her daughter Erika is married to my son Mark.
One of my favorite photos from long ago, taken by unknown photographer
Theresa their mother Marion, Bride Linda, Marlene and Georgeann
A surprise in the mail from my friend
Second of a series. Beanie Weenies was (were?) the first.
Comfort food as the days get shorter and the temp outside dipped down to 12.
Our systems are still adjusting to the cold and urge to crawl into a cave and hibernate.
My kitchen back door window looked like this after I made a cup of tea.
so I boiled some noodles
Buttered a retro baking dish I bought at a thrift shop in Wisconsin one summer
I crumbled some saltines and cut in some butter and put the mixture to the side
and then I opened some cans
Yes, a new low point in the culinary department around here.
Tuna Noodle Casserole coming up! Comfort food series part two.
Freshly ground pepper will give it some zip!
BTW, you just mix the drained noodles into the soup mixture combined with an almost- can of milk oh and add the tuna.
Here it is baking in the oven.
Thanks to Steve there was a head of ICEBERG lettuce. Oil and vinegar just didn’t fit
Found an almost empty jar of mayo and added some ketchup and chopped up bread and butter pickles and served a slug of lettuce on a glass plate, topped with dressing.
The casserole browned nicely.
I miss you Mom.
Layers. Layers of cake. Seemed an easy theme to respond to – and I’m sure the layers of cake will be posted by many other bloggers.
The only problem with this week’s challenge is knowing when to stop adding photos of layers.
And then there’s the question of whether or not to have the photos “peopled” or “unpeopled”.
This took FIVE hours to make. Seriously. It has lived in my freezer for a time. Not a cake but created in a bundt pan with many layers of jello, some layers mixed with yogurt to get the different tint. When I taught visual arts I always had to remind the students the how to make a tint by adding white. No worries,this item it was not ingested.
Charlotte and Joel’s Valentine wedding cake with vintage cake topper from her grandparents who were married on Valentine’s Day, too.
The layer cake I baked for a photo shoot for a specific anniversary event at PERSAD- Steve took it to the office and everyone enjoyed it. There were two pounds of butter in it between the cake and the frosting.
Alexis and Jarrett’s first slice is missing in the one layer!
Vicky and Justin’s September cake. I posted this for the weekly challenge of purple, too.
Bobbi Jo and Tim’s Destiny Hill Farm wedding and their layered cake!
Laura and James’ cake November 12, 2011. Layers baked and decorated by Cake Dot. A pair of Etsy lovebirds on top.
Sweet challenge this week. Piece of cake.
Photographed with iPhone before bed-
guests coming for brunch in the morning -
From Jean-Marc Chatellier Bakery in Millvale PA
(I vote for the brioche every time )
When I went to look in my files for signage, I wasn’t surprised to find a ton of them.
I know I’m attracted to writing and the reading of it.
This week’s challenge arrived in my inbox Friday May 31st and I am wondering how it is going to be June in a few minutes. Last day of school is June 17th.
The Strip District Pittsburgh PA Penguins Hockey
Sign by Ghost Bicycle
No falling sprinkles today but one good cupcake leads to another. My sister said cupcakes aren’t her favorite as the frosting is disproportionate to the amount of cake involved but many people are crazy for cupcakes. I have seen a line around the corner on Bleecker Street at the Magnolia Bakery, many times.
A couple of weeks ago on a Monday, I went to a friend’s house and these chocolate cupcakes were the dessert. Here is the recipe for Chocolate Heaven with Chocolate Buttercream.
I’m on a team for the Biggest Loser at work and we weigh in every Monday morning. Good thing I had the rest of the week to try to make up for the indulgence.
I looked through the cookbook where J got the recipe from and everything sounded enticing. Old fashioned baking with plenty of real ingredients. From Savannah Georgia, the Back in the Day Bakery is the name of the cookbook. J had heard the owners, Cheryl and Griffith Day, featured on the radio show Splendid Table. Their specialty? Vintage Desserts!
So I got home from my weekend in Ohio, Sunday night with no chance to photograph the neighborhood for the weekly photo challenge as it was dark outside. Changing the clocks didn’t help me with enough light by the time I pulled in the driveway
-but in my inbox I found a message from my son Matthew who lives in Zagreb, Croatia (9 years already!)
The subject of his email: Guest blog The dilemma of what to post? SOLVED!
—————————————————————————————————————————–Dear Ma, Yesterday I spent the evening with the Kaplowitz family. My dear friend Joe Kaplowitz is pretty much the only American I know over here and he invited me over for an American-style chocolate cake. Not only is he a brilliant jazz musician but he is quite an accomplished baker to boot! His beautiful wife Lela is a marvelous singer and they recently came out with a big-band album of original compositions called With Every Breath that you can hear (and buy!) here After enjoying a generously-sized hunk of cake chased by a glass of milk, Joe, Lela, their daughter Lucija and I played a cut-throat game of Name That Tune. Lucija is also a budding musician, so as you might imagine the competition was pretty stiff. Then we headed to the parlor for a concert. Joe and Lucija, who plays the violin, teamed up for a set of traditional Croatian melodies played over some soulful blues piano. Perhaps I was witnessing the concept for the next album being born. Joe’s cake was so tasty that I plan to go back over tomorrow for another sliver. In keeping with the spirit of the blog, will get the recipe tomorrow and send it to you! Love, Matthew p.s. Here is the recipe, just in from Zagreb this morning
I emailed my friend Rob to see if he had any updates for National Pie Day this year. He is the only pie judge I know. Official, that is.
Just a year ago he was guest blogger with the National Pie Day post. When I went to retrieve the post and his photos with Willard Scott and Keegan Gerhard, I remembered how a fellow blogger helped me out that day. No visible pictures had posted when I published the guest blog, just blue boxes with question marks. I saw them on my computer but no one else could see them on theirs!
Thanks to the expertise of Chicago John from the Bartolini Kitchens Blog we were able to see Rob’s photos last year.
And although I knew it was National Pie Day today, you see what I came up with this year?
The idea of pie. The possibility of pie. Contemplating the making of pie.
What’s available in the larder?
A lone can of pumpkin?
A few apples for school lunch?
Tons of citrus, some grapes. There are raisins in the fridge but raisin pie has zero appeal to me.
So here’s my offering, Rob.
A pretty pie plate in the afternoon sun and the mere suggestion of a pie to be created. Great for the calorie count, if one were so inclined.
Field trip today with high school students, exploring Slippery Rock Univeresity. The weather was almost like early Spring if you can believe it.
At lunch the kids were thrilled with the fare in the Boozel Dining Hall. Especially the desserts. Jim the baker was gracious and allowed me to photograph him and his cupcakes but I was shooting into the window light so he allowed me to take another. His coworker said he is already famous. He told me he comes from England, or at least his forbears did. It was crowded and loud and we had to catch the bus back to school. I wish I had gotten more info, how he became a baker and how long he has worked at the university. Thanks Jim!
What a great day the students had, touring and visiting the library and a dorm room and trying out the climbing rock wall and pool, eating in the dining hall.
First photo taken with the iPhone.
And the middle portrait shot with Canon 5D with a 24-70mm L lens, available light,no flash ISO 400 f /4 shutter 100
Final cupcakes photo with the Canon 5D as well. When you compare the first and third cupcakes you know you need your camera at all times.
Some of the family is eating gluten-free. You might have seen the crumbled cake top from the other day (which was delicious)
And the family is trying to reduce intake of refined sugar. I wanted to bake something they could eat if they wanted to do so.
My mother used to make this with regular sugar when I was growing up. I just switched to the coconut palm for the body of the cheesecake pie and used a bit of maple syrup for the sour cream topping. I used FULL FAT cream cheese and sour cream. Some free-range organic eggs
I made this for Saturday night after Thanksgiving
This is a crustless pie. Not too sweet. It looks like it has a brown crust but it is just the butter browning the edge and the color of the coconut palm sugar. It’s an iPhone photo today.
Here is the recipe.
Butter a glass pie plate. Heat the oven to 325 degrees. I baked this one at 350 and the electric oven where I was staying is hotter and faster than mine at him and I think it was too hot for it. I think that is why it had more cracks than usual.
Mix well 2 -8 oz. packages of cream cheese (room temp) with 3/4 c coconut palm sugar
Add 3 eggs. Beat well. Add 1/2 teaspoon pure almond extract. Mix.
Pour into the buttered pie plate. Bake for 45 minutes.
Take out of oven and let it sit for about 5 minutes, it will deflate and a crater will form for the topping, forming a “crust” without crumbs.
Spread on a topping mixture of 1 c sour cream, 3/4 teaspoon vanilla and 2 Tablespoons pure maple syrup
Bake for 5 more minutes.
Cool. Serve with sour cherries or fresh blueberries or strawberries or eat plain. Put it in the fridge when cool.
What really matters. It’s good to be reminded by the universe. There’s no time for a do-over. Be humbled.
I was so disappointed. Wanted to take this to the feast today and feel I had really outdone myself for them. For me. Or really i wanted to feel good about my offering. I baked a special cake for the gluten free portion of the family. For my grandson Michael.
but the picturebook result did not go as planned. It stuck to the bundt pan despite my preparation. Like cement. A bowl of chiseled crumbs and a raggedy looking cake? It’s gluten free and has a cup and a half of butter in it. Five eggs.
I think a dollop of ice cream, a ladle of crushed berries, and the loving hugs if family will make everything all right.
I’m taking it and we’ll have a good chuckle. The being together and feeling their love and affection is what will feed my heart.
What I discovered is I shoot a lot of red.
I blurred my eyes to spot purple in the archives.
Yes, I made the rainbow jello to photograph. It took 5 hours. I got the recipe from my daughter Laura who found it on the web here
The one pictured is not spiked and no one ate it either. It is still in my freezer to slice and photograph with light coming through the jello like stained glass.
Purple views, white balance setting askew but it works for the challenge.
A compendium of purple.
and the cake is by Aubrey’s Bakery in Steubenville Ohio for Justin and Vicky’s wedding
Today is Aunt Linda’s birthday and thought I’d surprise her with a birthday greeting on the blog with a photo of the two of them.
I’m still vacationing in Ohio with the family so went into the archives for today’s post.