How Do You Feel About Doughnuts?

Although I don’t think of myself as a “doughnut person”, this doughnut has to be the most delicious one I’ve eaten in my adult life.

A friend brought it over for me. Right now they are take-out only. Made in Bloomfield at Bitter Ends Garden Luncheonette on Liberty Avenue. “Find our doughnuts with THYME MACHINE Wed-Fri 8am-NOON out front of our shop!”

Yeasty, fresh and delicious.

Share Your Stained Pages

Stained Page News is the best name for a newsletter all about cookbooks. You can click the link to learn more about SPN but I subscribed when my friend Joanne told me about her daughter’s friend , Paula Forbes, writing all about cookbooks. She’s had a lot of experience critiquing cookbooks.

I love cookbooks. Reading them. Thinking about what you can cook or bake. Trying something new. I probably have too many of them. My sister sends me funny ones. Now we Google snd search online but it’s wonderful to have a cookbook in hand poring over the possibilities. Favorite recipes cooked often show signs of the cooking right on the page.

Hence Stained Page News.

I was baking from a favorite recipe today (spoiler alert cousin Chris) and saw this stained page. it’s that time of year -I thought it might be interesting to see other contributions of your stained page. Email me your favorite stained page and anything you want us to know about the recipe. Rutheh (at) gmail (dot)com and I’ll post a gallery.

I’m compiling family recipes as a Pandemic project snd hope to make a little book.

Swedish Limpa Bread recipe must have met up with some molasses. One of my favorite things to eat with extra sharp cheddar cheese.

In the meantime head over to Stained Page News .

This Ginger Snaps Recipe just in from Pam in Massachusetts. An excellent Stained Page. know they taste good too. Thanks Pam for the first contribution to the gallery. “
Pamela Hinckley: This was written out for me by my grandmother nearly 50 years ago”
“This is the kids’ favorite banana bread recipe. Everyone has asked for it after they left hone” from Linda in Massachusetts
hi Ruth, This is my Mom’s delicious creamy chocolate sauce that she always had in a double boiler on the stove when we showed up for a visit. It was generously poured over french vanilla ice cream. Joe and Ann still talk about it. Her unique handwriting was known by all. Love, Tookie

From Donna D,

Here are a couple of my stained pages.
1. This stained page is my recipe for making a gingerbread house. I’ve been making this recipe and pattern since the little girl in the photo was 4. I think I only missed one year. The recipe is faded and stained and I might need to re-type it. But I just sent a photocopy and the pattern pieces to my daughter, who is the little one in the photo. She is now 36 and it’s time for her to start making it with her own little ones.
2. Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 ediiton) I bought in order to learn to cook. First lesson: don’t put your cookbook on the stove when following a recipe. Same goes for cutting

“Not sure if this qualified for a “stained page” but this is one of the first cookbooks (1973 edition) I bought in order to learn to cook.

First lesson: don’t put your cookbook on the stove when following a recipe.

Same goes for cutting board” from Joanne in Florida

Ann’s mother’s Chocolate Mousse Pie
Thanks Janet.

Two Longtime Friends Cook Modern Comfort Food Guest Blog

Watercolor by Joanne -Applesauce Cake with Bourbon Raisins baked by Colleen

Joanne writes from Florida:

So …. one day last month I was on the phone catching up with my friend Colleen who lives in Nova Scotia.  As we were talking about her new cookbook purchase, Ina Garten’sModern Comfort Food“, my doorbell rang and a package was delivered.  I opened it while talking and it was a copy of the same book!  What are the odds?  My dear friend Ruth had sent it as a surprise.  Colleen and I decided we would each pick some recipes to try out and share our results.  Here are the photos of our month-long project.  Fun and nice way to keep in touch.  Overall we both agree that Ina Garten’s recipes are easy to prepare and almost always turn out looking exactly like her descriptions and photos. 

We’re looking forward to trying out another cookbook author soon.”

Colleen cooked:
Warm Spinach and Artichoke Dip
Spaghetti Squash with Arrabbiata Sauce
Seared Salmon with Spicy Red Pepper Aioli
Applesauce Cake with Bourbon Raisins

Applesauce Cake with Bourbon Raisins
Joanne cooked:
Brussels Sprouts Pizza Carbonara

Brussels Sprouts Pizza Carbonara
Fresh Zucchini with Lemon and Mint
Roasted Sausages, Peppers and Onions
Joanne has been featured with Tea Bag Art and recently the zucchini as cucumber confused produce sign

The Gift of Homemade Jam

Happy mail today.  Three jars of wonderful homemade jam made by Pam with the goodness from her Massachusetts garden. Wrapped so carefully, protected perfectly, the mail carrier delivered the unexpected box Friday afternoon. Not a drop spilled. They were well padded- Blubarb, Golden Raspberry and Red Raspberry.  Oh my. Which to sample first?

Saturday morning will require some toast and butter.  How you make the jam without pectin and just half the sugar sounds amazing!  Thank you for the delightful gift.  I appreciate your sharing your harvest and culinary skills.

The golden raspberry might be first as I don’t think I’ve ever eaten a golden raspberry.

 

Rice Pudding-Yes or No?

Rice Pudding-Yes or No?

Rice Pudding

Leftover rice with milk, egg, sugar. This method cooked and stirred on stove top ‘til thick without curdling. Vanilla and raisins, cinnamon on top. There’s a baked method as well. Reminds me of childhood.

How Do You Like Your Toast?

How do you feel about toast?

Although I’ve burned toast on occasion this Duolit Toaster does a magnificent job, really toasting the bread properly. A milestone birthday gift from my friend Vincie. It’s  almost eighteen years ago, oh my.  It has served me well and is still going strong. I should have polished it for the photo.

What a vehicle for butter, Toast is! How do you like your toast? Jam?Jelly? Honey? Cheese? Avocado?

My granddaughter Anna’s artwork on the mug, at least a decade since it was given to me.

Here’s my sister’s Old School toaster in NYC from a blog post six years ago

Can you find one like my sister’s toaster in the museum collection? A toaster collection at the Lightner Museum in St. Augustine Florida

Did you know there a song about toast? My SIL James sent this Heywood Banks Toast, Yeah Toast Song which has had millions of views on YouTube.

Tapioca- Yes or No?

This tapioca is take out from the Grant Bar in Millvale. I took it out of the container and put it in the glass. Eating it reminds me of childhood.  If you click the word Tapioca you will learn it’s a starch without much nutritional value.

Here’s the question-tapioca? Yes or no?

I added a piece of mandarin as it looked as if it needed a garnish. I had it for breakfast. They include a couple of half and half shots so I put one in my coffee, not on the tapioca.

Vegetable Ratatouille Moussaka by Chef Sam

Last week’s cooking class by Chef Sam.

He makes the most delicious dishes. In addition to the oven roasted vegetables he prepared a fresh tomato sauce and a béchamel sauce and added Parmesan cheese then baked hot 45 minutes with shredded mozzarella on top.

I was watching and missed photographing a few steps. Stay tuned for this week’s class with a complete photographic essay.

Bruschetta toasted with sundried tomatoes and butter on a sliced Sourdough loaf was served alongside the main dish.

You might have seen Chef Sam on the blog in May making Lentil  cheeseburgers and Caesar salad https://rutheh.com/2019/05/16/chef-sam-cooks/