I had to try to salvage the dough from the awful recipe my grandmother (correctly) said was “no damn good”. What if it only needed a little tweaking? What a waste to toss out all that good sugar!
The consensus seemed to indicate a little more moisture was in order. So I measured out some shortening, cracked an egg and dumped them in my trusty Kitchenaid mixer.
My grandmother disliked this recipe so much she took a fountain pen and made sure she’d never make the same mistake twice.
I’ve always been amused by this one-and-only note in a cookbook I inherited from her. Is it really all THAT bad? I mean, this is a published cookbook and all…
Last week I stopped at the Salvation Army thrift on the way home from work and found a really old graniteware pan for poaching eggs. Older than me, even. How could I resist? (That was a rhetorical question. No advice needed, thank you very much!)
I’m embarrassed to admit it, but I wasn’t sure exactly how to use it. Of course, there’s no excuse for cluelessness when you can find bajillions of explanations on the interwebs in a tenth of a nanosecond. It’s about as hard as boiling water. Game on!
Our one year blog birthday just sort of sneaked by us last week while we were at The Vintage Bazaar. Late or not, we must have a cake! And a candle! And jadeite! And a “new” tablecloth!
We’re not getting fancy. This cake is posing on my kitchen table. I bought the tablecloth at The Vintage Bazaar from Nancy The Linens Lady. (Basically, I want to buy her entire booth.)
This week could be summer’s last blast for native peaches here.
Isn’t that sad?
Yesterday I got a huge bag of ripe peaches from the farmstand down the road. We couldn’t eat them all right away, so I picked out the softest ones to make a peach-blueberry cobbler with vanilla-cream biscuits. Peach cobbler is just fine by itself, but adding blueberries kicks it up into something sublime.