Returned to Pittsburgh this evening and a package of Christmas gifts from J in Omaha, awaited me.
She stitched a bright colored tea cozy to keep the tea warm as it steeps.
Love the colors and knitting theme as many of you know I’ve been knitting my way through the winter.
I need a patron saint in the kitchen and will put him in a prominent place in the morning.
Thanks J. What a fun surprise.
Here is granddaughter Anna sporting one of the cowls I knit everyone
My friend Ann has no trouble throwing things out.
These items, ignored for such a long time, need to be thrown out.
Reading this post might be like my neighbor says- “Watching paint dry.”
Slated to get a much needed new furnace installed and an updated electrical box-
so the pressure’s on to clear the place.
Buying new lights to illuminate the boxes of junk was a start.
My problem is I think about all the different lives the things represent. Matthew suggested photographing the junk.
I was able to get another one of those construction bags filled to go out to the curb. Two bags of items for donation
But a dusty electric skillet lined with probable-poison-coating when heated, no lid or plug? Immediate disposal.
Remaining plastic groceries from the little yellow shopping cart with the orange wheels, a tea party cup from at least 30 years ago. Half a wooden lemon, a fake muffin. Garbage.
A little felt elf, found in a Christmas tin. My mother used to put these on our stairs, wrapped them around the banister.
Probably purchased at a Church Bazaar in the 60’s. He was looking at me. Couldn’t throw him out. His sequined eyes looked at me. Better than that Elf on the Shelf.
A ratty basket in the shape of a duck and old badminton racquets. Easy to pitch these.
Will I ever need these parts in this old cigar box?
Mark’s old trophy. Erika saw this on FB when I posted and said it was a great item to stay in Pittsburgh!
I don’t even have a record player anymore
I don’t even remember who gave this to me
And then I found my dad’s old trench coat, black gloves in his pocket.
I washed it, hung it out. It had a presence as it hung on that hanger
Going to donate. Steve said he’d wear it. Made me feel a little less sad but I think it is too big on him.
Laura rhymes. Yellowed paper booklet . Yucky.
Old workboots. Owner unknown.
Tonight with friends at the New Hazlett Theater for an excellent piece- PARALLEL LIVES performed by Beth Corning and Arthur Aviles– (a Glue Factory Project) we were invited by Corning Works to “break bread” and “in person” conversations- plus there were two items from a tasting menu in the lobby after the performance.
The food was lovingly and expertly prepared by John and Jessica from International Culinary School at the Art Institute Pittsburgh. I spoke with the young chefs and John told me they met and fell in love through their love of food. It was quite romantic. And sweet. Good energy.
I asked him how he chose food as life’s work and he said every happy memory from childhood involved food. They were a lot of fun to talk to.
Jessica and John are J2. but I can’t get the 2 in the proper spot as it is “J squared” even after reading how to type an exponent.
Dimensional Cuisine. They prepared a savory and a sweet to complement one another and the theater goers got to break bread together after the show.
We were instructed to talk to people we did not know and that was easy. Doug and Greg sat with us upon invitation and so we did get to talk to people we just met for the first time. With our smart phones turned off! HA!
The lighting in the lobby was a challenge so the above shot is with a flash.
Below I turned on the sepia after desaturating the image.
Sorry for the shadow on your face, Jessica. But I wanted the blog readers to see and feel your love and respect for one another as you worked together tonight!
“Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings. The term was first used, according to Webster’s Dictionary, in 1977.” Wikipedia
A topic I study and explore from time to time. Take a poll.
In fact, i asked this question just last December.
I was with a friend on Saturday and we were talking about eating in response to stress.
His choice? a pint of Ben and Jerry’s (i forget which flavor)
It’s a new school year.
Grilled cheese on stove and plate below.
“Comfort food is traditionally eaten food which often provides a nostalgic or sentimental feeling to the person eating it, frequently with a high carbohydrate level and a simple preparation. The nostalgic element most comfort food has, may be specific to either the individual or a specific culture.” Wikipedia
Yes, that is a slice of summer tomato on Laura’s Birthday grilled cheese dinner. I asked her what she would like me to make for her birthday (they were in town for Celeste and Shawn’s wedding weekend)
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.