Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread and checking out where she used to teach.
Since I went out of town on my birthday, we made a plan for when I would be back in town and when we could get together
Joan made James Beard’s recipe for Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.
The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)
Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce. Rhubarb from Joan’s garden- we ate outside.
Thanks for a nice dinner and good conversation, Joan. Everything was delicious
Joan inside her doorway keeping the dogs inside.
Traditional Lithuanian Easter Spread from Guest blogger -
Marianne M wrote :
Happy Easter Ruth. Been following your travel blog this week. Cooking ham and kohlbasi and prepping other stuff for 4pm dinner. Made haluska too. Love to the kids and grandkids
And the Easter bread Pasca
What a feast
Mardi Gras/Fat Tuesday
Since we’re talking about meat…..
on the way home from school I stopped at DJ’s Butcher Block (Butcher Shop) on Penn Avenue.
What a selection of-
antibiotic free, local, grass fed, custom cut and ground meat.
There is also Amish Butter and Organic Cheese, one item I bought today was from Mercer County.
Local farms provide fresh eggs and rich milk that separates in a glass 1/2 gallon bottle (to be returned)
DJ the proprietor is a also a chef, trained at the Culinary Institute of America (I read in this Pgh CityPaper Article)
He knows what he is doing
for the vegetarian? A couple of vegetarians were in front of me buying sausage today.
Someone else was picking up a custom order of braciole.
You can get a Savory Meat Pie to take home and bake.
I bought a pound of the grass fed ground beef and made burgers which were delicious, fried up in a cast iron skillet.
During Little Italy Days I had photographed DJ at night. Thanks for allowing me to tour your butcher shop and photograph you again.
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.
Ready to whisk eggs before scrambling,
adding some grated cheese, freshly ground pepper
It was the colors in the light that caught my attention.
What’s on your cookbook shelf? These days, many people are cooking from recipes on the internet instead of cookbooks.
Did you ever discard or pass on a cookbook and then later regret your having gotten rid of it?
Diets, tastes and trends change over time. I have a wooden box of my grandmother’s recipes but I’m not making them.
I always enjoy reading a cookbook in bed, planning meals or dishes to try. Thinking about entertaining. What I usually end up doing is making the same things over and over again for the most part, not using a recipe.
Comfort foods as of late, with the ongoing winter temps I feel motivated to cook hearty meals- and eat them!
Here’s my sister’s cookbook shelf in NYC. You might remember seeing her kitchen. I love the Coldweather Cooking book and have a copy myself. I love to bake the Brown Mountain Cake out of the Farm Journal Country Cookbook. The Fannie Farmer makes me think of my mother’s Boston Cooking School Cookbook, tied with a ribbon.
I open old cookbooks, find a handwritten note or a yellowed recipe between the pages, see my mother’s hand- memories of my childhood or my children’s childhood, recipes past, present and the ones I’ve clipped for the future (always heavy on the desserts!)
I’ll share my cookbook shelf another post. Hope you will share your cookbook shelf photo.
It was hard to get it all in one shot, it’s a tight space!
This is the first time the daily prompt really spoke to me- ingredients.
WordPress offers daily inspiration to bloggers, if they want to respond. Here is the prompt by Ben Huberman
” What’s the one item in your kitchen you can’t possibly cook without? A spice, your grandma’s measuring cup, instant ramen — what’s your magic ingredient, and why?
Photographers, artists, poets: show us KITCHEN.”
Here’s part of my kitchen. Isn’t love the secret ingredient? I read a blog that says it is.
But I think I’ll choose the Kitchen-Aid mixer, the Kitchen-Aid mixer my dad bought me 25 years ago. The one I’ve used to make cakes for all the kids’ birthdays and graduations and cookies for all occasions. Now they are all grown and gone.
You need a lot of ingredients-
An electric kettle (thanks Laura)
The edge of the farmhouse sink and bit of my stove, the portable dishwasher top is laden with stuff- the knives,
a tin of olive oil.
I added my favorite nesting Pyrex bowls I’ve a thing for the big yellow one. It’s like the one my mom used to make her bread dough. Let it rise.
My grandmother’s recipes are in the wooden box on the shelf.
A couple of beat up baby cups, including my pewter one engraved with my name- Ruth Ella 1952
Tea in a tin.
My favorite French pepper mill a gift (1974) from my sister’s college friend Janet.
The bread board my sister gave me.
And how could I manage without vanilla?
Garlic keeper from Fredda at my shower in college. Got to have garlic. My brother sends me the best organic garlic from Okanogan WA.
But just one thing? I chose the mixer.
Definitely need butter, eggs, sugar and vanilla. Such a lovely start to so many things.
the close up
and then the shot with a bit more distance to see the all of the
Love my stove, oven and range hood, too. My pots and pans.
-or save them first and then heave them after they get a bit furry in the fridge.
Or eat them cause you feel it a duty, but not enjoy them wholeheartedly?
How do you feel about leftovers? Does it depend on the type of food saved?
Today as I drove home after school, I thought about the spaghetti sauce in the fridge and although freshly made pasta is preferable, warming up a bowl of leftovers with hot sauce poured over top was incredibly satisfying.
A little fresh grated cheese. Mmmm. Eating my way through winter…………..
Didn’t have to start a meal from scratch and it was a relief to know it was there waiting on a shelf in the refrigerator. I looked forward to eating it again.
I thought the spaghetti sauce tasted even better today.
Some people don’t enjoy leftovers or being served leftovers for supper.
And true, certain dishes are better than others in the leftover department. Chili seems to improve, the flavors marry as they say.
I know I have wrapped things up and put them away or I have saved food in a little plastic container and forgotten all about it and then when I unearth it, it’s inedible and needs to be pitched. Storing in clear glass is key to seeing what is there to eat.
Does gender make a difference in leftover preference? Do you have a limit as to how long you will keep a dish?
When I did some research on leftovers I found an article about how Americans waste about twenty pounds of food each month. Yikes, that seems like a lot and is a disgusting statistic. So wasteful.
Growing up you were encouraged to consume everything and clean your plate. My mother had a book as a child The Sunny/ Sulky Book and one of the naughty kids (the book could be turned upside down to read about the good children) always took more on his plate than he could eat. One night he was visited by a Fairy-Eat-It-All in a dream and given a spoon to consume the mountain of food he had wasted. Eyes bigger than his stomach situation I guess.
A moral tale.
One time I posted how to revive a piece of leftover cake
Okay, it’s not good for you. I know it! Beanie Weenies.
Here’s the recipe. Cut a package of hot dogs like coins.
Throw in pan and turn up the gas flame.
Open can of beans
and pour over sizzling “meat”.
Simmer and serve.
Buttered toast on the side optional.
Yep, it’s dark outside, every day getting shorter and shorter and the winter looms. (actually today felt like Spring so let me think of a different excuse)
It’s easy. You have it in the house and don’t have to go to the store.
And you have a taste for something simple that isn’t good for you. It’s on your mind.
My friend said you can go through a lot, getting to what you wanted in the first place.
Make it, eat it, be aware it isn’t a healthy choice.
My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.
I think it is the lighting from the range hood that gives it the unreal color cast. I hope.