Tapioca is a starch that comes from the cassava root and formed into little pearls that gives tapioca pudding its signature texture and is naturally gluten-free”
Tiny pearls of tapioca starch, milk, eggs, sugar and vanilla are the ingredients. Little containers of half and half are served with the Tapioca Pudding at Grant Bar in Millvale PA. Fortunately my friend V, who was treating Steve and me to a lovely dinner, suggested we order dessert. And she reminded me of the Tapioca Pudding they feature on the menu. Being a blog follower V has read my questions about different foods and flavors. (Mushrooms, rhubarb, licorice etc) “It would make a good blog” she said. I couldn’t remember if I’d blogged it before. Tapioca reminds me of childhood. Puddings and custards don’t seem to be as popular these days .
Egg salad is a dish I never cared for growing up. I thought the eggs were stinky. The texture unappealing. But freshly made egg salad spread on a saltine cracker or a slice of bread is a satisfying taste to me now. I’ve friends who add mustard, lemon juice, butter, relish, paprika ……making it fancy, but today it’s simple egg salad. Easy on the Mayo.
My brother grows the most delicious organic garlic. He mailed me this wonderful gift from Okanogan Washington. Just opening up the box and looking at the bulbs is inspiring.
Do you like to eat blue/bleu cheese? Blue cheese dressing? “Blue cheese is made using Penicillium, a type of mold that’s responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.”
Wait, that’s NOT blue cheese. That’s a slab of marble metamorphic rock! But it made me think of blue cheese.
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!”
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.
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.
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, TookieFrom 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
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’s “Modern 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.”
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.
Colleen has been featured on the blog with quilts, cookbooks and a mug rug she made me