I wrote about Paddleford last March when I posted the recipe for Ruth Thornton’s Stuffed Peppers. Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York,
This site is bookmarkable in the extreme. Well organized. Easy to navigate. Click on over and look around. Great fun! UPDATE: Here’s the link. Sorry! H/T @endall on Gab
Some years ago I took an online class, Writing American Food. Among the food and restaurant critics, cooks and authors the course covered was the “first food journalist,” Clementine Paddleford (1898-1967). She was a hoot. While based in New York, she traveled the county to discover “how America eats”– even went so far as to
Some may not believe this, but there once existed a world in which there were no microwave ovens (MWOs). And then all of a sudden there they were! And every one had to have one. People who lived in that exciting time believed, truly, that you would be able to do almost all of your
Yesterday I was prompted to repost The Cook’s Creed from Meta Given’s The Modern Family Cook Book (1942, 1958). Given gives us a creed for meal planning, shopping, and cooking. Words such as ‘respect,’ ‘pride,’ and ‘happiness’ make appearances. Crappy olden days! Last evening’s dinner of Roast Chicken with Pecan Stuffing, Grandma’s Cajun Country Green
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
Locals go to the B.T.C. Old-Fashioned Grocery in Water Valley, Mississippi, for its Skillet Biscuits and Sausage Gravy breakfasts, made-to-order chicken salad and spicy Tex-Mex Pimiento Cheese sandwiches, and daily specials like Shrimp and Grits that are as good as momma made. The B.T.C.’s freezers are stocked with take-home Southern Yellow Squash Casseroles and its
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
No. That’s not a typo. This is an aside about noodles and 1949. Yesterday evening Mr. Big Food an I were talking about the Fried Noodle Rings and Chow Mein recipes. We got to wondering just what, in 1949, were considered “fine dry noodles.” Those pictured look very fine. After some research, I bet they
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
This is a nice review: This book is so much more than a compilation of Christmas recipes, frugal or otherwise. It is a fascinating history of Christmas food traditions, and an examination of the meaning of memory as it applies to family and tradition. “A true feast has nothing to do with what you eat…but
beneath the bough A Flask of Wine, a Book of Verse– and Thou Beside me singing in the wilderness– And Wilderness is Paradise enow. The Rubáiyát of Omar Khayyám (11th quatrain) I was reminded of this verse the other day when Mr. Big Food explained to me how to make Danish Easter Duck Bread with
Fourteen months and over two thousand recipes. 14 months & 2000+ recipes. 1.167 years and >2000 recipes. No matter how I type it, he’s done with it. Master Chef Louis P. De Gouy, author of the 1250 page The Gold Cook Book (1947, 1960) What does it mean to “be done” with the Master Chef’s
I have not commented on the rash of food thefts this past weekend. Daughter C tells me it happened at the Kroger in Starkvegas– although the Walmarts in Louisiana are getting all of the attention. The lack of shame in some corners of “society” is despicable. But as I try my darnedest to stay upbeat, I
This business of “homemaking” is one which engages the attention of many million women in the United States. Yet it is only at the time of the present census-taking that the lawmakers have come to acknowledge it, and have consented to list every housewife as “homemaker” instead of “unemployed.” This is real progress. Jessie Marie
Take a dash of water coldAnd a leven of prayerA little bit of sunshine goldDissolved in the morning air,Add to your meal some merrimentAnd a thought of kith and kinAnd the prime ingredients A plenty of work thrown in.But spice it all with the essence of loveAns a little whiff of play Let a wise old
According to (1892) an invalid is 1. a person who is weak and infirm; a person sickly or indisposed.2. a person who is infirm, wounded, maimed or otherwise disabled for active service. The hospitals for invalids at Chelsea and Greenwich, in England, are institutions honorable to the English nation. I understand a great many folks
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