Digging Up Vintage Recipes |

Category: DIY


Archive for the ‘DIY’ Category

Thursday, September 27th, 2012

First off, please observe the amazingness of my blue milk glass hob nail compote dish-cum-candy bowl. Next, please cast your eye upon the homemade salt water taffy therein. It is rose-flavored.

Thursday, July 28th, 2011

When I was about ten, I went to a traditional Italian Feast of the Seven Fishes for Christmas Eve. Truthfully, there might not have been exactly seven fishes, but there were many courses and there were many old Italians; the dinner was held my grandmother’s best friend Marie. Marie lived in the same Florida development […]

Thursday, July 21st, 2011

I promised recipes last week and I’m not one to break promises, so here’s a quickie in celebration of the fact that I’ll be free of the bar exam in a week. Another winner from The Dallas Junior League Cookbook: nectarine-tomato chutney.

Wednesday, May 18th, 2011

I just wanted to start today by congratulating The Bitten Word and other winners and finalists in the Saveur Best Food Blog Awards.  I am thrilled just to have been on the same page as so many talented and established cooks, writers, and photographers. Getting back to food…I started flipping out when rhubarb season began. […]

Sunday, May 1st, 2011

This month’s Charcutepalooza challenge is grinding. When I was reading up on sausage in Michael Ruhlman and Brian Polcyn’s Charcuterie, however, I stumbled across a recipe for one of my favorite foods: blood sausage. Yep, you heard right. I adore blood sausage. In all its forms. I accidentally wound up eating soondae (Korean blood sausage) […]

Wednesday, March 16th, 2011

We’ve had lox and pastrami the last couple of days, on bagels and rye. Neither of these sandwiches would be anything, though, without cream cheese or mustard.

Tuesday, March 15th, 2011

As I mentioned yesterday in my bagels & lox post, this month’s Charcutepalooza challenge – brining – had visions of pastrami dancing in my head within minutes. With rye, mustard, and pickles, obviously. Somehow, I made it happen.