Kitchen Things: An Album of Vintage Utensils and Farm-Kitchen Recipes
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Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past.
Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way—a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself.
In his reflections, the author is aided by his patient, persistent, and very perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
un-drained pineapple (8¾ oz. can, Dole), 1 c. of sour cream or cottage cheese, and � c. of chopped nuts. PUMPKIN TEA BREAD Chub recognizes this as one of her recipes: “I made this while I was doing a lot of zucchini stuff. A long time ago. Zucchini doesn’t have much flavor of its own, it picks up the flavor of whatever else is with it.” Then why do you put zucchini in things? seems a logical question. “It adds body to what you’re making.” “I’m learning something,” I say. “Most of this is
radical, in this day and age. It’s probably Aunt Helen’s recipe, that’s where Libby got it. Aunt Helen was the real thing, too.” Ingredients � c. milk Grated rind and juice of 2 lemons � c. melted butter 1 T cornmeal 2 c. sugar 4 eggs dash of salt Method Preheat oven to 375°. Grease 8-inch pie plate; dust with flour; line with pastry. In mixing bowl, combine milk, lemon juice and rind and butter. In bowl of electric mixer, combine 1 T flour, cornmeal, sugar, eggs, salt. Beat until
using it, Marty’s mother—the Legendary Chub—called it Bill’s Knife, referencing it to her late husband, when she loaned it to me to include in this series. Family lore claims the knife has its narrow blade from being honed so much, but that, unfortunately, is only the stuff of legend. Still, looking at the handle, worn smooth over the years from the grip of calloused hands, the blade mottled from being cleaned of blood and offal, there remains something of the spirit of the men and women who
chickpeas for hummus—or just about any soft food you can think of that needs a good mashing. Of course, cleaning all those little wires before the era of the automatic dishwasher is a different matter. It’s easy for me to imagine such a handy kitchen utensil transformed into a magic wand for spreading bacteria. “That sounds like you,” Marty says, reading over my shoulder. And I wonder—as only a husband can—What did she mean by that? MASHER “I get it. It looks like a foot,” Marty says when I
Because rice can grown almost anywhere and is well-suited to countries with high rainfall and low labor costs, it is critical for maintaining populations worldwide, often those of Third World or developing countries, especially in East and South Asia, the Middle East, Latin America, and the West Indies. In the United States, folks who eat rice tend to have a healthier diet in general, including more dietary fiber, meat, vegetables, and grains. The thing is, when most Americans eat rice, they do