Monthly Archives: December 2015

11 Pie-ers Pieing

Oh, It’s PIPES?


Magritte – This is not a pipe – at least not the sort the song means


Imagine 10 more piping…

Why aren’t there more PIES in the Twelve Days of Christmas?????

Christmas is not just the retail season leading up to Xmas day…it’s also the twelve days following.Christmas Pies used to reign where there is now Christmas Pudding  and Christmas Cookies…Christmas Pie also went by Shred Pie or Mincemeat Pie…..but now the meat is mostly missing, and sometimes they’re known as Mince Pie.

If you eat a mince pie on each of the 12 days of Christmas, you’ll have good luck in each of the 12 months ahead. It’s even better luck if you eat one mince pie in each of  12 different houses -at least that way you won’t wear out your welcome.

We did not have mince pie at  Christmas this year. But the Christmas season isn’t over YET, so there’s time…..

Sometimes Mincemeat Pies were big, raised pies.

pie spanish pieA Pereda 1678

detail of a raised pie, Antonio de. Pereda, 1678

To make minced Pies or Chewits of a Leg of Veal, Neats-Tongue, Turkey, or Capon.

Take to a good leg of veal six pound of beef-suet, then take the leg of veal, bone it, parboil it, and mince it very fine when it is hot; mince the suet by it self very fine also, then when they are cold mingle them together, then season the meat with a pound of sliced dates, a pound of sugar, an ounce of nutmegs, an ounce of pepper, an ounce of cinamon, half an ounce of ginger, half a pint of verjuyce, a pint of rose-water, a preserved orange, or any peel fine minced, an ounce of caraway-comfits, and six pound of currans; put all these into a large tray with half a handful of salt, stir them up all together, and fill your pies, close them up, bake them, and being baked, ice them with double refined sugar, rose-water, and butter.

Make the paste with a peck of flour, and two pound of butter boil’d in fair water or liquor, make it up boiling hot.

Robert May. The Accomplist Cook. 1674



Somewhere along the way in the 18th century Brandy and Other Spirits found their way into mincemeat. Often, quite a bit of spirits, ostensibly for ‘preservation’. Truth be told, much of the newly Industrialized World was in quite a pickle through the mid-17oo’s and the 1800’s. Prohibition was  not for naught, as it were.

To make mince-pies the best way.

Take three pounds of suet shred very fine, and chopped as small as possible; two pounds of raisins stoned, and chopped as fine as possible; two pounds of currants nicely picked, washed, rubbed, and dried at the fire; half a hundred of fine pipins, pared, cored and chopped small; half a pound of sugar pounded fine; a quarter an ounce, of mace, a quarter of an ounce of cloves, two large nutmegs, all beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and half a pint of sack ; put it down close in a stone pot, and it will keep good for four months.

1740. Hannah Glasse. The Art of Cookery Made Plain and Easy.


and one more historic recipe…

MINCEMEAT (Mrs. Brotherton’s Recipe).

INGREDIENTS – 6 lemons, ½ lb. of apples, 1 lb. of raisins, weighed after being stoned,1 lb. of currants, 1 lb. of sugar, ½ lb. of fresh butter, 4 ozs. each of candied orange and citron.

Mode. – Grate the yellow rind, cut the lemons in two, and squeeze out the juice. Boil the rinds in spring water till tender, but not soft, changing the water 4 or 5 times to take out the bitterness, and putting a large tablespoon of salt in the water in which they are boiled. When done, drain the water from them, and take out the seeds and the skins, then chop them with the raisins in a wooden bowl. When finely chopped, add the currants, sugar, the apples, previously prepared as for sauce, the grated rind of the lemons, the juice, ½ a tablespoonful of cayenne pepper, a small teaspoonful of mace, another of powdered cinnamon, 15 drops almond flavor, the candied orange and citron, cut in thin slices, and lastly the butter, melted, and poured in.

This mincemeat may have brandy or other spirits added to it the same as ordinary mincemeat, and it keeps fresh longer; but, as teetotalism and vegetarianism so often go hand in hand, we have not put it amongst the ingredients.*

The pastry recipe may be used for the mince pies or ordinary puff-paste.

Average cost, for this quantity, 3s.

Seasonable at Christmas.

-1903. Mrs. Beeton’s Cookery Book : A Household Guide. J.S. Doige, Blackpool (fasc. Rigby Pub. Ltd, 1981.) p. 185, section: Vegetarianism. * bold mine kmw

Mrs Beetons pb

This is one of the Mrs Beeton’s that I own. I got this on my first trip to London in the early ’80’s on a shop on Charring Cross Road.


Modern day Mince Pie are often small pies

Tuesday January 5th is the 11th day of Christmas, so get mincing!


Filed under Books, Christmas, Pie, Recipe, Wicked Wayback

For Calling Birds

When I was younger I thought they were collie birds – dog birds as it were …


Lassie – best collie EVAH – just add some wings to make her a bird…..

Hey – there are Catbirds and Bird Dogs, aren’t there?


Green Catbird of Australia


English Setter trained as a bird dog


Bird Dog was also a hit single for the Everly Brothers the year I was born


Calling birds isn’t much clearer

Tweety Bird on a combination phone/alarm clock.

In some versions of the song, they’re colly birds, which just might be a black bird, colly another word for black, being related to coal, which brings us back to the collie dogs who herded sheep with noses that were black like coal…


Colly or calling, these birds have it covered

There were no birds of any other kind at my sister’s table Xmas day. We just don’t do turkey or goose for Xmas; we’re a lasagna/stuffed shells/manicotti kind of crowd

There were 4 generations of family, all present and accounted for, 30 some odd altogether.

There was food, glorious food.

I had my list to pack and take:

Cinnamon Rolls (Grandma B’s recipe made by her grandson); Shrimp Rings; Sweet Potato Chips and Marshmallow dip and Dunkin Donuts  coffee & ½ and ½ (notice how much is store boughten – and I didn’t really make the cinnamon rolls, I just provided space and equipment, and there were issues with each this year, just to keep things interesting. The next time I make the dip I’mma gonna try cream cheese instead of the sour cream, a suggestion/variation that came up at the table, but with so many talking about soooo much, I’ve lost track of who, but sounds great.)

None of this food was lonely when it got to the party….

There were charmellas and cannoli, although the cannoli had chopped nuts on one end and mini chocolate chips on the other, so they seemed to be trying a little too hard. Not that it slowed down their consumption any.




Nuts or chips – or melted chocolate dipped in chopped nuts

There were sugar cookies made from the package because that’s what we used to make, back in the dim dark ages, and no one is particularly fond of them (there is one brother who is a noteworthy exception) but we all expect them to be there and we all had one. Or two as the afternoon wore on…because it would be not quite as Christmassy without them;


The infamous cut out sugar cookie of our youth. Which is why we still need to have it.

The Santas had spread out to almost life-size size in baking

sugar cookie santa Pillsbury

Much MUCH bigger then a hand…the heads were almost head size

and the candy canes were


sugarcookie candy cane Pills

These are what they were supposed to be – but they spread out MUCH MUCH larger. And still we ate them.

We’re blaming on the unseasonably warm weather…we had a serious conversation about turning on the AC Xmas day. We didn’t, but it was an option. Almost everyone mentioned that they weren’t wearing what they had planned, but something more LESS.

There were also oatmeal cookies, and chocolate chip cookies, and cookies with white chocolate chips and dried cranberries mixed together, a gingerbread house made for eating…..there was a point where I couldn’t see the other end of the table and I didn’t care…..Pies, lemon meringue and pumpkin and homemade  arrived and were made welcome.

It wasn’t all sugar….there was fruit, too. Covered in chocolate…..

edible arrangements boxes

Oh, yes.

But it wasn’t just sugar

Nonnie meatballs and sausages, made ahead and kept warm in a slow cooker.

Pulled pork (a new addition and very nice, very nice indeed) in a slow cooker – my sister is a genius! (She takes after me.)

Calzones – chicken, cold cut – something with peppers….I was saving room for the

Lasagna – and a bowl of sauce. Excellent Lasagna, not too cheesy, not to meaty, not too soggy noodlely – everything just right and very nice indeed. The sauce was also a good dip for the chips…..

This is just what I remember and not a complete list.

santa headband

It was not too hot for Santa headbands

and as for for calling turkey birds:


Hand made turkey call by Robert Clifft in Bolivar, Tenn. His Shop is called: ‘The Last Call’ . I read about him in my new  Xmas cookbook  Smoke & Pickles by  Edward Lee. More about Smoke & Pickles later……



Filed under Christmas, Dinner, Holiday


Now that we are at the Third Day of Christmas  – the Three French Hens Day

French hen Volailles_Bresse

Bresse Gauloise – notice the blue feet – “the queen of poultry, the poultry of kings”. They really ARE better then your average yard bird.




Poule Houdan from Geflugel-Album of Jean Bungartz, 1885

Actually, I’m still so stuffed from Christmas Day, that although I was thinking of Sunday Chicken dinner, I might opt for a fruit salad of some sort. The part where it is 60º out and that is not what December usually feels like outside round about here might be throwing me off a little, too.

I do want some winter pears. The Boston Globe ran an article by Gordon Hamersley last week and he poached pears with a recipe from a cookbook that I also have – somewhere….

His was a gift from his mother-in-law; mine was a gift from my Uncle Bob.

700 yr of Eng cooking_

This book is not on the ‘time to move on’ booklist. It has a permanent place on my shelves.

I just realized that the partridge in a pear tree part of the song might be where my pear craving is coming from……


pear-tree-in-blossom-1888.jpg!Blog VAn Gogh

Pear Tree Van Gogh


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Filed under Christmas

Merry Christmas



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Happy Christmas Eve

Flying reindeer sighted in Iowa…..stayed tuned…

reindeer, flying

Yes, I have deer recipes….but who has time to cook on Christmas Eve?



Get off the internet!

See you later XoX K



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Filed under Christmas, Holiday, Uncategorized


There are Marshmallows the plant…..with a lovely white flower


Marshmallow – Althea officinalis. Officinalis in a plant name usually means it has/had a medicinal use.

Marshmallows the plant is pretty good for whatever seems to be ailing you – breathing issues, gastric ulcers, burns or wounds. In some cases the roots are used.

marshmallow roots

The extract of the root is known as halawa extract and is sometimes used as a flavoring in  halva.


Halva  – another sort of confection altogether….

back to Marshmallows

Because it’s the hot cocoa/chocolate time of year….today is more like the Iced Tea sort of day, but any day in Winter that doesn’t have snow is a good day for me….I wanted some marshmallows to go on top of the seasonal hot beverage. A  jar of Fluff would do…..but mini marshmallows are the just right for a cup of hot.


Here in Plymouth you can also get a cup of Not-Hot Chocolate. It is HOT; what it’s not is chocolate. It’s car0b.

carob tree330px-Illustration_Ceratonia_siliqua0

Carob beans were what Europe had before the Spanish Conquistadors came to  MesoAmerican and found chocolate

Carob is sooo another story. With chocolate. And without it….

Back to Marshmallows  



dandies marshmallowsmini

The little Dandies were on sale – on sale marshmallows are the BEST sort of marshmallows.

Vanilla??? Marshmallows have a ….flavor? Aren’t they all about the sweet and the fluffy and the texture and the look…..but the taste?

These mini Dandies were indeed fine and dandy little marshmallows. Tasty. SO tasty, I checked how many marshmallows in a serving (90 for 1 ounce) to stop myself from eating the whole bag. Usually, stopping isn’t an issue.  Marshmallows are so much better in things or on things they they are by themselves. Unless they’re toasted…


Doesn’t even need a graham cracker….

But marshmallows start getting all sorts of press around Thanksgiving, thank you Sweet Potato Casserole, which IF  it has to have marshmallows on top, put it in a crust and call it PIE and serve it for dessert.

marshmallo - sweet potbake Kraft

How is this NOT dessert??

One of the problems with moving house is that nothing is where you can find it….easily. So a pie or a casserole for the Thanksgiving potluck – I wasn’t even sure where my knives where….pots, pans, bowls – measuring cups????? Too may things – what was a minimalist thing to do? I’d already suggested the ubiquitous can of cranberry sauce to several people (most of whom did not believe that since SOMEONE has to bring it, it could just as well be them.  The one who couldn’t bear the thought of T day without it was the one that brought the cans.) And then I found……

Sweet potato chips with a marshmallow dip – Much easier!

1 large container of fluff and 1 pound of sour cream, beaten together

2 bags sweet potato chips….done!

This isn’t exactly the Food Network Magazine recipe

FNM Nov2015cover

…but I realized I didn’t have lids and bowls that matched, nor did I have tin foil or plastic wrap in the house, so by making a double batch of dip I could pack it up in the (nicely washed out) Fluff container.

Broil the top – less easy, easy to live without,


if you have a blow torch, and brown the top in front of everyone,  it becomes and event, and a memorable one, at that.

Sweet potato fries also good suggestion, but more work. Sweet potato chips are also gluten free.

Internet search has some suggesting fruit with this dip, but that is just plain too sweet. Chips, with the lovely salty crunchy aspect – OR – since we make PUMPKIN BREAD why not sweet potato bread…hmmmmmmmm – with mini marshmallows mixed in OR sliced and served with fluff……

Thank you Food Network Magazine

chip off the old casserole Nov 2015 FNM

Chip off the Old Casserole Food Network Magazine Nov 2015 p. 69.

Now it’s time for cocoa….with marshmallows.


P.S. – WordPress just sent me a message – it’s 2 years ago today that this blog  began – thanks for reading!


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Filed under Recipe, winter

Crunchy/ Egg Nog/ Texas/Cranberry and Bacon Stuffed/ French Toast

Yep, that’s what I want, just as soon as I finish inventing it.

I started craving it yesterday, which wasn’t a particularly crunchy sort of day – a little gritty, perhaps,  but no crunch. The other elements started creeping in, one by one.

It was an open a box, take everything out and deal with it sort of day, the days one has LOTS of after moving. The ‘And just which past life of mine is this thing a remnant of?‘ sort of day. AND a total ‘Christmas is happening this week?’ denial day  sort of day.

It was also the day to Rescue the Aloe Vera.

You might remember the Aloe Vera as a carrier of toads into the ancestral abode….or maybe that was a Facebook moment…In TRUE Lucy and Ethel fashion, I can’t get whatever stupid thing will let me insert and then write some more, so it will come at the end, and therefore be in the NightCap position, not the ReCap place.

Anyhow, in some circles this plant is already famous. And before, before, before the plant was semi-famous, one of my  Pilgrim wasbands, John Forti,  gave me (and several dozen others) aloe vera divisions from his epically  happy aloe vera, that did do so well for me that several years later I gave aloe vera to any and all takers that I had divided up from my divisions….and after years (close to 2 decades) of cats who loved to knock plants over and tussle them out of their pots to play with their roots….I still had a very healthy, though beaten back, plant. I had meant to re-pot it last Fall, but it was too heavy to carry down the stairs….so it was a definite for this Spring.

But I hadn’t gotten someone bigger/stronger/younger then I (that would be my son) to carry it out for me  ….before the fire.

So the plant, with some ado,  was moved to the ancestral home and placed on the deck and was happy. So happy that it’s root-bound self started to burst out of the planter – sideways – so it was plunked into plastic waste paper bin, as a temporary measure to keep root and plant in the same zip code temporarily…. O tempora! O mores! 

The container was one of convenience, and not a judgement about the plant .

waste basket

A NICE plastic bin, like this white one. Also – MEMO to those who photograph white furnishings against a white background – not the best choice. Just sayin’.

That was in May. This is now December. Can you feel the guilt?

Back to Saturday….

First I had to find the boxes that had the pots in them; and the boxes with the saucers and the boxes with the potting soil. Then I had to wash the pots, because the ones that were the right size OF COURSE where the ones that I had put away with out washing.Wash them or toss them out, don’t save the washing up for later I tell me self and never seem to learn.

potting soil miricle grow

And I had 2 opened bags of soil….now I just have a little left of one. I did think that there was a third bag…..

As I examined the poor, sad  plant I realized I didn’t know where my garden tools were….so I improvised, thank you ceramic knife and stainless cooking spoon. Did I mention the reason I re-pot outdoors is because there are some things I have never learned to do neatly? In the end, I put a double layer of newpapers down on the bathroom floor and had to.


Three new pots of aloe vera.

And then the clean-up of the re-potting.

Somewhere in all the washing up, I started thinking about egg nog.

Like how almost NO ONE published a homemade egg nog recipe in the holiday magazines. Not that I would. More then once. Maybe twice. And then there’s that whole raw egg thing. That’s why no one makes it at home. Maybe.

But I had already purchased some, the egg nog of my youth:


Hood’s Golden EggNog – a little nutmeg on top – perfect.

And just how did egg nog become part of a Christmas tradition, when traditionally this is the time of year when hens lay least?  There is also an entire Nog family out there that has no egg…


Notice – NOG, No EGG. Don’t be fooled

Since I had the egg nog (not the no-egg nog) in the house already….could EggNog French toast be far behind?

And Crunchy French Toast, I have learned from Water St Cafe, home of some pretty fine French Toast, both crunchy and stuffed. The secret to their crunchy is …..


I have some corn chex, left from another project…..hmmmmm/

Water St Cafe also has a French Toast that is  both Crunchy and Stuffed…..with blueberry cream cheese.

This morning the Boston Globe Magazine  – baked French Toast

Now about the Texas Toast…

I got an early Xmas present of Smoke & Pickles

smoke and pickles

Edward Lee

Anyhow – Edward Lee mentions Texas Toast with several different dishes.Texas Toast is just sliced double thick bread.

Double thick bread slices in an egg nog (maybe a little rum) definitely a little nutmeg, and some sort of bacon/cranberry sauce stuffing….maple syrup is just too much sweet with egg nog, baked and not fried.  I’ll let you know what I decide and how it turns out.

The Recap/NightCap:

Kathleen Wall's photo.
Kathleen Wall's photo.
Last night, brought the potted plants in from the deck so they wouldn’t turn into plantcicles. This morning there was a little blob or blot in the floor – whatever could it be???????Not dust, but a little frog. Not the little frog in the picture, Mamma and me were tooooooooo busy scooping up said frog in a dustpan and gently holding him down with the broom bristles and going to the back door and unlocking the locks and setting the dustpan down and lifting the broom and finding NO FROG…..back inside, scooping Mr. Frogget once more and FINALLY getting him out the door. Because everyone should have an adrenaline filled Lucy and Ethel moment between coffee and breakfast.
October 19th, 2015

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Filed under Breakfast/Brunch, Christmas, Uncategorized

Happy Birthday, Jane Austen!


Many happy returns of the day!

Jane Austen was born this day in 1775, making this the 240th anniversary of her birth.

And shortly thereafter in 1779, this book was born….

Giovanni Anfossi, Dell'uso ed abuso della cioccolata (Venice, 1779).

Giovanni Anfossi, Dell’uso ed abuso della cioccolata (Venice, 1779).

This book is all about how BAD chocolate is for you. Jane Austen did not agree.

For although there is plentiful tea in the collected works of Jane Austen, there is also a little chocolate

He took his own cocoa from the tray, which seemed provided with almost as many teapots as there were persons in company —

Miss Parker drinking one sort of herb tea and Miss Diana another — and turning completely to the fire, sat coddling and cooking it to his own satisfaction and toasting some slices of bread, brought up ready-prepared in the toast rack; and till it was all done, she heard nothing of his voice but the murmuring of a few broken sentences of self-approbation and success. When his toils were over, however, he moved back his chair into as gallant a line as ever, and proved that he had not been working only for himself by his earnest invitation to her to take both cocoa and toast. She was already helped to tea — which surprised him, so totally self-engrossed had he been. “l thought I should have been in time,” said he, “but cocoa takes a great deal of boiling.” “l am much obliged to you,” replied Charlotte. “But I prefer tea.” “Then l will help myself,” said he. “A large dish of rather weak cocoa every evening agrees with me better than anything.” lt struck her, however, as he poured out this rather weak cocoa, that it came forth in a very fine, dark-coloured stream; and at the same moment, his sisters both crying out, “Oh, Arthur, you get your cocoa stronger and stronger every evening,” with Arthur’s somewhat conscious reply of “Tis rather stronger than it should be tonight”
–Sanditon, by Jane Austen, 1817


This iconic Walter Baker Chocolate logo was painted in the 18th century

Because the weather is supposed to cooler – it’s practically Winter, so it might even be COLD (but I’m not complaining) and the sound of Christmas carols is everywhere, and I saw this use of a Pilgrim reproduction object:

beercup with marshmallow

It’s a beer cup, re-purposed as a hot chocolate with marshmallows cup. Genius!

A Chocolate Cup Jane Austen might recognize:


And a hot chocolate recipe she might use:

From Mrs Rundell’s Domestic Cookery, 1859.


And a little” target=”_blank”>Hot Chocolate from a little more recently…..

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Filed under Recipe, The 1970's, winter

Sunday Brunch

My most common Sunday Brunch this year is a cup of Jamincan Me Crazy coffee and a cranberry-orange muffin at Kiskadee…..

I bought some grapefruits for something, but ate them. Just peeled and ate them. Not the something.

I bought some more, because they were for something…something….something .. what WAS it????

And I just found my grapefruit spoons – I love digging into half a grapefruit at a time with a pointy spoon, but that wasn’t the something, although it will happen, frequently, over the course of the winter grapefruit season.

While cleaning up another unpacking corner I found the pages I ripped from October’s

Food Network Magazine:


Bobby Flay’s Brunch Menu

with – ta da – Grapefruit and Mint Salad

It’s a great brunch menu

Here it is –

Creamy polenta with braised greens and poached eggs



Make you own chili oil? No thank you

My brain immediately translates it to: polenta with chains….been there, done that

He does make the polenta with milk (which you can also do in the slow cooker) which I almost never think of doing because I almost never have milk just about – it’s a separate trip to the store, another new item on my shopping list- and he braises the mustard greens with garlic, red onion and a little red wine vinegar to serve on top of the polenta and underneath the poached eggs. Mustard greens are a good and flavorful green for this. Bless his heart for not suggesting kale. Making polenta and braising greens is so far a no sweat morning, providing there is ample coffee earlier…..

Poached eggs are – well, poached eggs. Since I’m a huge fan of the hot hard-boiled egg, I would probably do that instead because not eating food prepared the way you like it from your own kitchen is just a little twisted, although poaching is pretty easy, and a broken poached egg on top of the greens and polenta would be layers of yumminess…..

Grapefruit salad with honey mint dressing

He uses both white and ruby red grapefruit, with the chopped mint on top sure looks pretty – but it also smells mouthwatering with that little dab of honey, in my minds nose.


Why was this sooo familiar?

Oh, right – grapefruit salad with black olives

And then he makes sausage – homemade chorizo – into patties, which is the absolute easiest way to make sausage. He even uses ground pork from the market.



Like I didn’t already have a Kitchen Crush on him.

Homemade Chorizo Patties


Although my grandmother’s grinder is around here somewhere, should I take it into my head in a fit of total insanity to buy a pork shoulder and grind my own while I’m still unpacking and it’s the month with Christmas in it. The grinder was in one of the boxes that was moved with my brothers; I saw it and we even talked about it. It was in a storage box that was part of a system of storage boxes, which means there’s more than one of those boxes, so far, none of them is the grinder box. I’m pretty sure.

My other grinder – the one I bought for sausage workshops – is in the kitchen…what, you don’t have more than one grinder?

It will be needing a place to live, either here, or, as soon as I find Nonna’s, somewhere else altogether. I also have a sausage stuffer I’ll never need again, between my Kitchen Aid (which has a stuffing attachment) and the stuffer attachment that goes with the grinder, that I think works with the old Nonna grinder. I just need to find it and try it again. Moving is so much more work then just packing and unpacking.

The boxes of things to be given away keep growing.

Back on the brunch front ….This menu really needs a sweet muffin/roll/biscuit/coffee cake something to enjoy with a second pot of coffee when all the heavy lifting eating is done.

Maybe some Jamican Me Crazy coffee and  cranberry muffins…..

coffee hat

Of course he looks sad – the coffee is missing his mouth! Cruel fashion!


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Filed under Autumn, Breakfast/Brunch, Recipe


  1. to make waffles
  2. to fail to make up one’s mind


First- here’s a link on how to make waffles out of just about everything from Food Network Magazine

 Waffle iron to the rescue


Which I saw last month and thought, ” More Waffles, More Often!” and wondered briefly if I could, if I should, if I would…..but because it was November AND I’m a pilgrim – a Foodways Pilgrim, no less – I didn’t actually get further then that on that thought.


Pilgrim me – from Food Network Magazine

And then I moved.

Which is actually another story, but a part of this one.

Because it’s not the first time I’ve moved. In this century.

It’s the third time.

And there were the three previous moves with my son….

And the three moves when I was single.

Except some of them were winter rentals and I moved home each summer….. so I’ve had some experience with the planning/picking/packing…

With the help of brothers, trucks, nephew, son – lots of help from the son – sister, mother, even a cousin who sent housewarming plants, I’m about 95 % moved in  and in the unpacking stage. Because of the time lag between when I put things in boxes, and that I wasn’t the only one putting things into boxes, it’s a little bit of a surprise every-time I open another box. Like an endless game of  Let’s Make A Deal…..with myself.

letsmake a deal

Monty, please don’t ZONK me!

Because the new space is small, some things just need to go, go, be gone.

Is the waffle iron one of those things?

Does it get enough use to justify, to pay for it’s space? Is it space worthy?

My son and I have a long history of waffles……and since waffles are a part of our New Years Morning traditional breakfast, the iron is on the safe list until then.

I also need to curate my cookbook collection. Marion Cunningham is safer then safe, for one.

Also clothes, cleaning supplies, pencils…you name it, it has to earn a place.

But all of this THINKING about place made me think maybe Michael  Pollan


and so many other food wise gurus  are wrong, wrong wrong  about why people got out of the kitchen. They generally say something about woman going into the workplace in the ’60’s, which is a little late for the exodus as far as I can see. I think it’s people on the move. Every time you move, all systems are GONE. When you have to think about where every spoon might be, when don’t know if the dishes are in the cupboard or in a box, when the counter is now to the right instead of the left and the trash is around the fridge which is near the sink…..anyhow, I think Americans on the move have more to do with people eating out then woman entering the workplace. More on this later.

Warning to family: There will be an extra box under the tree at Christmas, of things that no longer fit in Auntie’s Pantry.



Waffles as eargear AND playing chips – SWEET


Filed under Books, Holiday, Uncategorized