Supporting Small Business

In a January post I asked how old is your spice?

The gift of a new jar of Bagel-on-Grant Seasoning gave me the idea for the post and this chain of events happened (thank you Amy of McWalker Yarns, a neighbor of Steel City Salt Company in Millvale PA)

I photographed the new jar of seasoning because it was so clean and fresh looking compared to the other spices on my spice rack. Made me think how old are some of these jars of spice?

Included the link of Steel City Salt Company in the post and a blog follower saw the post and the link. Then they mail ordered these products in the photo below. I received the photo yesterday and was glad to know small business was supported from someone having read the blog

The blog follower even wrote an email to Steel Salt Salt Company telling how reading the blog promoted this order. And they are very satisfied !

Thanks for sending me the photo of your order from Steel City Salt Company
Here’s the top of my jar of Bagel-on-Grant Seasoning

How Old is Your Spice?

Thinking about the spice jars on the shelf.

Where do you keep yours? A spice rack, a drawer, a cupboard?

How old is your spice? That’s the question.

I received a gift of a jar of Bagel-on-Grant spices at Christmas (thank you Amy) and as I put it on my spice shelf today, I looked at the other little jars and thought about how long they’ve been on the shelf.

Some spices are used often, so get replenished more often but some little jars just sit. A pinch or smidge here or there, but just sitting. For years!

I think it’s time to clean out the spice collection.

The new one is the fresh looking white label in the photo. The Steel City Salt Company is across the Allegheny River in Millvale, Pennsylvania. I just checked out their website and they are on a family vacation until February 3rd but they’ll fill online orders upon their return.

Here’s an article from Still Tasty about the shelf life of spices

Bagel-on-Grant seasoning is the new spice.
The jar of cardamom was new before a Christmas.

Prune Cake- tastes better than it sounds, Promise

Prune cake recipe is from The Beaumont Inn Harrodsburg, Kentucky. I saw it in a newspaper when we lived in Fort Knox.

I’ve baked this recipe for decades. It’s a moist spice cake. Even better the second day.

Be sure you cook and mash the prunes first!

I shared the Prune Cake recipe and the person said later her cake didn’t taste or look like mine. I asked her about it – she didn’t like cooked prunes so she thought she’d improve the recipe by just cutting them up. The prune mash needs to distributed throughout the batter. Doesn’t work her way!

I omitted the warm sauce this time, cutting the calories of extra butter and sugar but it’s delicious that way. Keeps it extra moist.

Many blog viewers baked a spinach pie and reported great success. Not sure how many will be tempted to bake a prune cake. If you do, please let me know.

Dry ingredients with spices. Cooked prunes (mashed)

And buttermilk is key to success.

Freshly Ground Pepper

This French pepper mill was a 1974 wedding gift from my sister’s friend, Janet. It works perfectly. I added a variety of peppercorns my friend Joanne sent to me.

Freshly ground pepper, yes or no?

If yes, on what?

I mixed up several types of pepper this time.

Seasons: Weekly Photo  Challenge

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!