Trader Joe Eggs!

Trader Joe Eggs!

Can easily be doubled etc.

Scramble in olive oil mixture of
2 eggs
splash milk
up to 1 oz Trader Joe's Unexpected Cheddar
handful arugula, cut up (Trader Joe's is the freshest)
(note no salt nor pepper)

Top with
    Trader Joe's dukkah

Changed a lot from the March 2018 delicious. magazine's recipe for Watercress Eggs

Candies of the month!

seen on Pinterest, unfortunately no source nor date given...I'm guessing 1950s....

My favorite aprons by far!

...are all from the Vermont Apron Company. I completely need an apron that doesn't pull on my neck (so whose "supports" are against my back rather than neck), doesn't look silly since I wear it for hours most days (so isn't in unattractive colors), actually protects my clothes (so isn't tissue-thin), and doesn't require contortion to put on or take off (so has big-enough openings for my big head). I've been looking for ages for such a well-designed apron, and that is also well-made with well-finished seams, in material that doesn't fade nor wrinkle more than is just natural, and I found more than one at their site, . Not every single one would work for me, but I'm unique, and I am so very happy with this company! My current favorites -- the rose one is incredibly pretty in person, because the colors are even nicer than in the picture:

I love that you can get them in various lengths. I like a few aprons in shorter lengths for summer weather, and ones like the rose one are so darling short, but otherwise I prefer longer to protect my clothes since I'm so messy!

Delicious savory eggs

These were amazing, though I didn't take a fabulous photo...

delicious savory eggs

Fry in olive oil on one side then turn over:
            some salt

Top with in this order and cover with lid:
            blue cheese

When cooked, top with:
            black pepper

New big storage ideas for a retro kitchen

I learned a lot the past month or so about kitchen storage, and we've ended up with a much more useful and fun kitchen as a result!

First I learned Don't Overload Your Wall Cabinets. I was unknowingly asking it to hold 2.5x more than is the standard (15 pounds per square foot) of the official Kitchen Cabinet Manufacturers' Association, due to tall stacks of plates that weighed over 2 pounds each! As a result one cabinet started leaning out from the wall! It's fixed now, but those plates and similar weighty items could not go up there any more.

We already didn't have as much kitchen storage in this house as we had ever since we got married zillions of years ago, but to remodel the kitchen would have cost the earth and it would not have been to the taste of those who will inherit this house. So we started looking for additional standalone storage.

I wanted all hardwood, but those who made it for our area were getting awful reviews and charging ever so much, so we compromised for these colorful ones which are almost all real wood and are so cute, actually from Target! We got 2 islands and 1 "jelly cabinet" (the last one, sorry, but it sounds like they're getting more; they're in the Windham line by Threshold). They blend more than I expected, though I believe would look better with knobs that match the permanent cabinetry better. Also, these at least when I looked came in different colors.

I also learned that if an item goes on sale at Target not long after you buy it, you can get a refund! Thank you so much, Target! I appreciated that so much that when my coffee grinder (sourced years ago from someone else) stopped working a day later I immediately ordered a replacement from Target, which gets things to me quickly and at a fabulous price -- and not used!, which has been a problem with a certain unnamed giant online retailer and with a certain unnamed luxury kitchen retailer!

We actually have more storage than we need now, partly because we cut down when we got this smaller kitchen! I learned the great pleasure and usefulness of the wide drawers on those islands (they look like 2 drawers but are 1 each island) -- now I can actually put in 1 stack each the papers I use to organize grocery shopping, food storage, and meal planning.

Luscious Mushroom Green Bean Vegetarian Main

very adapted from one of my favorite retro cookbook sources...which I admire for including some vegetarian mains when that wasn't very common, and without fanfare.

Luscious Mushroom Green Bean Vegetarian Main

Do to taste and per # of people.

Saute in olive oil & butter:
         onion chopped
         mushrooms sliced (Portobello is very tasty)
Meanwhile cook
         green beans (in mw or steamer)
Combine the above then add to make a bit of a sauce (not too much liquid though)
         a bit of seasoned salt if required
         black pepper
         bit of flour (for thickening)
         half and half (milk will not be as luscious but should work too) (don't use a huge amount)
Simmer gently just until flour is cooked, a couple minutes maybe. Don't let it boil a lot and therefore curdle.
Serve over
         a grain (for a fancy meal do baked puff pastry!)
Top with
         roasted salted cashews
         grated Parmesan

Very adapted from Green Bean, Cashew, and Mushroom Casserole in the Volume 8 of Woman's Day Encyclopedia of Cookery, 1966

A Tasty Walnut Shake

Just blend…
    3 tbl toasted walnuts
    2 dates torn up
    ½ frozen banana
    2 tbl coconut
    7/8 cup milk

Some people like this with cinnamon and honey too, but this is very tasty to me…

A delicious baked fish

that warmed up my wintry kitchen!

a delicious baked fish

adapted from the 1951 Joy of Cooking's "Fish Baked in a Covered Dish"

Spread olive oil over the bottom of a large casserole dish with a cover.
Lay in
            about 2 pieces adding up to 1 lb of fish eg salmon.
Put a little
            butter on the fish.
Sprinkle with
            smoked paprika
Cover. Put into a 325 oven. Set a timer for about 30 minutes (if your fish is very thin, you could try just 20 minutes; it took my 1" thick salmon about 30 minutes).

After about 10 minutes, add around the fish
            up to 2 tbl sweet white wine.

Meanwhile, put into a bowl in this order:
            a small bunch of parsley, cut
            at least 1 tbl capers
            about 1 tsp or more caper juice
            about 1 tbl butter, cut so it will fit nicely down the center of your piece(s) of fish.
When the fish looks like it might be done in 5 or 10 minutes, remove the fish from the oven and increase the oven temperature to 375. Upend the bowl's ingredients over the fish. Put the fish back in the oven without a cover.

When the fish is at least 145 inside, it's done. If you check and it's not done, it won't hurt the "sauce" for it to keep cooking.

Nice served over whole wheat couscous, and with some vegetables such as broccoli and carrots.

Some exquisite food from 1931

From an extremely well done novel from the 1930s...

While the last of the fogs went wherever fogs go to when there is no wind...Sir Herbert Livewright [fresh back to London from a vacation in the South of France] remained in his library [with] a fire burning briskly on the open hearth, exercising his brain....When...his butler came quietly into this...atmosphere and announced that luncheon was served, Sir Herbert...pushed his little table away and rose to his feet and...washed his...hands;...and then Sir Herbert Livewright went through into his dining room, and consumed, with every appearance of relish,
a little something of egg,
and some roast chicken with every kind of appurtenance,
including salad,
and a large portion of a distinctly heady trifle,
and some biscuits
and some celery
and some cheese.
And during this repast Sir Herbert Livewright also drank
some exceedingly good still Moselle,
and a cup of excellent coffee,
and a noggin of admirable cognac.

- Denis MacKail, The Square Circle, 1931

A delicious festive porridge!

a festive porridge

Delicious and pretty; also note it's helpful when one is having a dental moment, as it's not crunchy…
Enough for 2, but I think I'll double it next time, it's that good. Just microwave leftovers in the next days.

Put into a pot then refrigerate overnight; no real need to stir yet:
            up to 2 tbl coconut oil
            3 small red apples, quite finely chopped
            heaping ½ tsp cinnamon
            heaping 1 cup old-fashioned oats
            up to ¼ cup smooth almond butter
            about ¼ cup rinsed frozen cranberries (or fresh)
            ½ cup milk (skim is fine)
            1-1/2 cups water

In the morning, simmer, stirring occasionally, until everything is tender (maybe 10 minutes). You may need to stir in
            about ¼ cup more water.

Pour into bowls and top with
            generous flavorful honey (up to 2 tbl/bowl)

Adapted from Megan Gordon's Whole-Grain Mornings' Warm Farro Breakfast Bowl with Apples, Cranberries, and Hazelnuts