Thanks to my neighbor for giving me the arugula.
Steve brought home the olives and fresh pasta. A recipe from the excellent chef Anna Flevola formerly of La Cucina Flegrea. Garlic, olive oil, a bit of red onion, pine nuts, walnuts, raisins, red pepper flakes and a ladle of pasta water -topped with the rocket/arugula and freshly grated Parmesan.
Ready to serve
This should be photo four but having WP posting issue w photos tonight
Five years ago I tried to create a recipe blog from my grandmother’s wooden recipe box and my mother’s recipe cards. I’d forgotten all about it until today when I got a notice from WordPress. Try this link to the blog A friend wrote she had trouble
getting to it
I didn’t stick with this blog for very long.
There were SIX followers. Throwback seemed as if the recipes weren’t really relevant nowadays.
It stopped seeming like such a cool idea.
But today I got a notice “Your stats are BOOMING!” On the Throwback Recipes blog. Rhubarb Cake recipe and the home page
And 65 hits (that’s booming after zero) are from El Salvador, 2 are from United States and 1 from Australia. And in just ONE hour.
So thought I would share about my abandoned blog that got rediscovered today.
Did you ever start a blog and abandon it?
It’s always nice to receive those notices from WordPress.
Here is the Chocolate Pound Cake recipe my mother made
Lots of double zeroes and double letter o on this 2500th blog post. Thanks for looking.
Potholder loops -in the details.
On the loom and off
Laura’s wreath prompted inquiry- what exactly are potholder loops?
Take a hot pot lid off without burning your hand. Good deal! Keep cool.
(you can get wool or nylon loops, too, the nylon material not so effective on hot pots!
Today Laura made this potholder by carefully planning the order of the loops
Reminiscent of watermelon by Laurs Use pencils or knitting needles to catch all the loops, remove from the loom and bind off
Here was Laura’s wreath in case you missed it
All come together in this recipe-
I love zucchini but this recipe is my favorite. It’s from my next door neighbor in Clarion PA. (C.1980)
Nell Miller called them Poor Man Meatballs.
The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet.
You grate or process about three (not the large seedy kind) zucchini
Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.
Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now. Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs. Drain on paper towel.
You can eat them plain (my choice) or add to marinara sauce over pasta.
Julia Child’s Kitchen in the National Museum of American History, Washington DC as seen and photographed by my neighbor Joaquin.
When he said he’d be in DC at the Smithsonian museum, I asked if he went to see Julia Child’s Kitchen, would he please send me pics-and he did.
I used to watch the cooking shows which were filmed in her Cambridge, Massachusetts kitchen.
Seeing her actual kitchen in the museum is on my list of things to do!
Just the other day, my friend Roberta and I were sitting on the front porch, perusing a couple of Julia Child cookbooks. We read some fun passages, talked about cooking some of her menus and enjoyed thinking about her. I’ve had apple tart on my mind.
And one of the books we were reading
Click link to Watch staff move 1200 items for move and renovation of her kitchen and read ten facts about it!
Here’s what we missed –
“If you are planning to check out the National Museum of American History’s Julia Child birthday extravaganza tomorrow, be there at 1 p.m. for a special surprise involving 50 pounds of butter, Julia’s favorite ingredient.”
•And another article about five things to learn from Julia Child’s Kitchen It’s okay not to be a minimalist!
•Information on Julia Child bio
•And Julia Child’s Recipe for a Thoroughly Modern Marriage by Ruth Reichl about Julia Child’s impact on food and how we cook and eat Smithsonian Magazine article
Thanks for the photographs, Joaquin.
Seasons Weekly photo challenge
Winter, Spring, Summer or Fall you need these
Thank you, Bryant Street Market.
I was picking up bread, coffee and milk and saw this rack and seasons came to mind. Adding some flavor to life!
Arrived in Ohio this afternoon.
Poor man meatballs (no meat)
-but sometimes necessary. Started to make a long list of all the reasons leading to this desire and changed my mind.
You fill in the blank _______________________________________________
I’d been thinking about a grilled cheese sandwich for weeks.
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