Time in the kitchen

How true what Jeremy Rock Smith points out in the current Maranda Pleasant's Origin magazine in his article "The Yoga of Cooking":
If you can make a meal in 20 minutes, but it takes you 3 hours to clean up, that doesn't count as time-saving...
I was also interested in what the fantastic Alice Hart says in her wonderful The New Vegetarian (which is, in case you were wondering, an entirely new book, not a repeat of her also-wonderful Vegetarian), that very few people can really really plan a week's or more worth of marvelous meals very well. In other words, if you have the time, it's certainly not bad just to relax and plan and source fewer meals at a time! I had to do that in Manhattan, because I couldn't carry home a zillion bags from the shop, even though it was just downstairs. Besides, it was so easy to stop into the wonderful shop, which was not only next to my apartment building but to my subway and bus stops, and of course I got fresher produce in the house that way.

Mr. Smith in the same article also speaks of how it's wise to adjust the way you eat to how you're feeling, which of course can vary day to day -- another reason not to plan and source all at once, unless of course you want or need to do so....

By the way, Ms. Pleasant's magazines have the most beautiful food photography and kindest writers! who stand up so strongly for what is right. Here's the one I mention above: https://www.originmagazine.com/ .

and some that show off the food even more, https://www.mythrivemag.com/ :

and https://www.mantramag.com/ :

One-Stage Cookery, c1960

Featuring a margarine they claimed mixed nicely....I'm only seeing it mentioned in UK sites. Some sample recipes can be found at the nice site of http://recipespastandpresent.org.uk/blueband.php .

A Fabulous Summer Tomato Vegetarian Main Dish

This was my first meal ever mostly from my own garden! It was so easy and so delicious!

enough for 1 to 2 people; easily doubled

Do to your own taste of course...

Place in glass bowl and toss
    about 3 plum tomatoes cut into wedges and/or cherry tomatoes
    1 large garlic clove, minced
    4 mint branches' leaves, chopped if large
    4 branches of parsley, chopped with their non-thick stems
    a small handful of baby mesclun
    about ½ cup or bit more of black beans cooked
    generous olive oil
    big pinch chipotle chili flakes
    generous black pepper
You can set it aside for a while at this point if you need to.
When ready to serve, stir through
    a big handful shelled pistachios, roasted and salted.
Taste; add salt if required (my pistachios were quite salty already).
Top with
    a generous scoop of creamy ricotta cheese.
Serve with a favorite bread.

Super adapted from Burrata with Cherry Tomatoes and Minty Pistachio Pesto in the July-August 2017 issue of JAMIE magazine. They recommend pistachio oil instead – I'm sure that would be amazing! I so highly recommend this magazine to perk up your cooking and meals!

People who are doing something for the planet

Just when I was feeling rather in despair at living in a country that an evil person is trying to direct, including attacking the planet itself, I saw in the current JAMIE magazine an ad for this:


...And many many thanks not only to them, but to the many people I know are doing so much for our planet in my own country as well. 

Vintage kitchen stuff online and THIS WEEKEND!

I'm in the St Louis area this weekend, and discovered a lovely booth at Vintage Bliss Market at West Port Plaza, Maryland Heights, Missouri, running today and tomorrow, June 24 and 25, 2017, whose owner has an Etsy shop! https://www.etsy.com/shop/YesterdaysCommunique?ref=ss_profile

Her booth was full of things I've always loved, even as a child, like farming magazines my grandpa used to get and story flyers I was given as a child. I found a lovely apron there, and also the coolest cookbook, Lorain Cooking, copyright 1930, from the American Stove Company out of St Louis, featuring recipes that take advantage of their new-fangled oven thermostat, turning temperatures up and down, or trying different temperatures. Nowadays I just see some bread and roasted fowl recipes calling for this approach. How fun! and how appropriate to find in this very area! You can find it online such as at https://www.etsy.com/listing/220704253/lorain-cooking-cookbook-1926 -- I should mention that mine was in much better condition:

Illtud Llyr Dunsford, time-traveling cook

...from Wales. About him in this month's Jamie magazine, to which I just got a long-wanted subscription:
[He] delves into the history books for [food] inspiration. "I'm happiest trawling dusty bookshops..." His cinnamon- and ginger-spiced polony sausage, for example, is based on a 17th-century recipe....

Meal planning "helps" that made planning harder

Today is the last day of a weekly meal-planning service to which I had a year subscription -- I am so relieved it's over at last! Because I bought it, I felt I needed to check out the ideas every week...even though they were repetitive, and only appealed to my tastes about once in the entire year. I would say only subscribe to such a service if absolutely sure it fits your tastes or offers a very easy all-your-money-back guarantee.

Besides, though I'd love to have someone else plan my meals for a change, I have zillions of interesting menu and recipe ideas from sources such as this that I can use.

Yikes, I also have a menu book I finally wrote for myself, which unlike any other plans I've seen has 3! snack ideas a day as well as 3 normal meals for every day of the year, many of them drawing from very old sources and historical anniversaries but also featuring original modern recipes. I'd been looking for such a book for years and like so many of my interests I had to end up doing it myself. If I ever offer it to others, as a result of this disappointing experience, I'll definitely either offer it free or give a no-problems money-back guarantee...because obviously we all have different tastes and very few of us have unlimited budgets.

A retro kitchen tiny command center

Last week I finally found a cookbook holder that worked for me! Now I'm even happier because I discovered it will hold all my recipe/menu/cooking ideas and plans for the day! My refrigerator isn't magnetic, boo, but this is! and it holds all sorts of paper things....I found it at https://www.target.com/p/cookbook-holder---3r-studios/-/A-52248760 -- the same people make other retro styles and colors, if this one doesn't suit you. (PS It doesn't come with magnets -- this is one I found years ago at a street fair in northern Ohio, made by a fabulous lady couple from Indiana. Note that because the metal holder is embossed, it needs to be a strong magnet.)

What Shall I Cook Today?, c1936

Published by Lever Brothers, makers of Spry shortening. It includes some time-saving ideas (one could substitute olive oil or butter). It also includes some comics, as you can see! same as a similar cookbooklet I posted a while back.