Cooking Big This Week

The blog English Kitchen is very interesting and she posts often, so it is not boring at all. These cinnamon nut crispies are so enticing. I hope you make these tasty treats.


 I am cooking big this week which is the fault of the insurance company. We are having the guest apartment re roofed, the slate roof checked and missing slates reinserted and all the roofs power washed (while we are at it.) Remember, don't use your homeowners insurance willy nilly or you will find yourself without insurance, while having to dance to their tune in order to get some kind of coverage. AHHhhhhhgggg.


Whenever we have workers here I cook lunch for them.  Monday they had pasta with spicy chicken meatballs and homemade cornbread. They are having chili with toasted cornbread crumbles the next time they come. I figure they will be here all week so I will have to think ahead.  We are lucky to have nice weather this week, except for today, Tuesday, but they are here nonetheless cleaning up and getting ready for a nice day tomorrow. The entire winter has been a bad weather no show which is a good thing.

Cinnamon Nut Crispies *Cinnamon Nut Crispies* Makes about 2 dozen These smell heavenly when baking. Impressive to look at, they will have people thinking you have slaved over them for hours, but in reality they are very simple and quick to make. Do allow them to cool completely before you dig in. They crisp up wonderfully as they cool and are moreishly scrumptious! 4 ounces (1/2 cup) superfine sugar 10 ounces (2 cups) plain flour, plus extra for dusting 4 ounces (8 TBS) vegetable shortening about 2 TBS water To finish: 3 TBS softened butter 2 TBS sugar 1 tsp ground cinnamon 4 TBS finely chopped pecan nuts 2 TBS Demerara sugar For the Glaze: 1 1/2 cups icing sugar, sifted the juice of half a lemon a bit of milk as needed Pre-heat the oven to 190*C/375*F. Line two baking sheets with parchment paper and set aside. Sift the flour and sugar into a bowl. Whisk together. Add the vegetable fat and rub it in with your fingertips until you have a fairly chunky mixture, with some pieces of fat about pea sized remaining. Add the water a little bit at a time, only adding enough to make a soft dough. Knead the dough briefly and then roll it out on a lightly floured board to a rectangle about 16 by 10 1/2 inches in size. Spread the softened butter evenly over top of the dough. Mix the sugar, cinnamon and nuts together and then sprinkle this evenly over top of the butter. Starting at one long side, roll the dough up tightly. Seal the edge with a little water dabbed over the edge and pressing it together. Using a sharp knife cut the roll into 1/4 inch slices. Place the slices on the lined baking sheets, leaving a space between them for spreading. Sprinkle some demerara sugar over top of each. Bake for 10 to 12 minutes, until golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely. To make the glaze whisk the lemon juice and icing sugar and milk together, only adding enough milk to make a drizzable glaze. Drizzle this over the cooled biscuits in a decorative manner. Allow to set before storing in an airtight container. Beth and I had a day out on Saturday.  Mike had given me a Mother's Day gift (a year ago) of a spa day at Woodhouse in Dublin. I didn't want to spend an entire day so I shared the gift with Beth and we each had a massage. The Woodhouse is beautiful and the people there are wonderful.  We then went to lunch at a tea room in Dublin called Biddy's, followed by a  manicure and a pedicure at Glamour Nails. Lastly we saw The Girl with the Dragon Tattoo movie. I had read the trilogy and really liked the books. The American remake of the Swedish film was  well done and I hope the lead actress gets an award.  She was so good in this violent film. (She should get an award for just wearing the stuff that 'made' her character.  What a fright.) I am re reading the second book and just ordered the original films on DVD. We'll have a Sunday afternoon movie time soon. From why didn't I think of this is a recipe from Judy in the Mennonite's Can Cook blog. Ham and Egg Cups Ingredients: 12 slices of deli ham 12 eggs grated cheese seasoning chopped basil Directions: Spray muffin tins with Pam. Line each cup with a slice of deli ham (I asked that they not be sliced too thin...and had rather hefty slices this time). Break an egg gently into each ham cup. Season with salt and pepper...sprinkle with chopped basil (or chives or your herb of choice). Bake at 350' F for about 15 minutes. Remove from oven...and top each egg with grated cheese (cheddar or Parmesan)...and bake for 5 minutes longer. Remove from pan and serve immediately. Here is another that I am going to try this week also from Mennonite's Can Cook Casserole for a Cold Night (Aunt Betty's)         1  1/2 pounds ground chuck 1/2 teaspoon garlic salt 1 teaspoon sugar 1 teaspoon salt 6 green onion stems chopped 1/2 teaspoon pepper 2 cans tomato soup 4 ounces cream cheese 1 cup sour cream grated cheese for the topping noodles of your choice. . .8 ounces In a large skillet, fry the ground beef, breaking it up and browning it. Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes. Add the two cans of tomato soup and simmer a few minutes. In a medium bowl, cream together the cream cheese and the sour cream. Cook the noodles until just tender. In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce. Repeat and then top with grated cheese. Bake at 350 for one hour. Comments _displayNameOrEmail_ - _time_ - Remove _text_

sacre bleu !

For years Nate and I have been uttering 'sacre  bleu' which, to us, means oh my gosh (or something worse.) In life and cooking one could utter those words several times a day. The words are true when one starts finding great blogs to read and finding out how other households are maintained. Today I've found some great blogs such as The English Kitchen and her suggestion Mennonite Girls Can Cook. These rolls from the latter look simply scrumptious and I am going to serve them when the Cincinnati Lechlers come for Easter, if not before.




*Herbed Oatmeal Pan Rolls*
Makes 9 pan rolls
Printable Recipe
Recipe and pictures from Mennonite Girls Can Cook

Wholesome and delicious. These tasty rolls are perfect with soups, stews or even on their own, buttered with some tasty strong cheddar on the side.

250ml boiling water (1 cup)
40g rolled oats (not old fashioned) (1/2 cup)
2 TBS butter
200g strong white bread flour (2 cups)
65g granary bread flour (1/2 cup, multigrain)
2 TBS caster sugar
1 tsp fine sea salt
1 TBS easy bake yeast (bread machine, quick rise)
1 large free range egg, at room temperature

For the herby topping:
2 TBS butter, melted
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/8 tsp garlic powder
2 tsp finely grated Parmesan Cheese

Combine the boiling water, oats and 2 TBS butter in a small bowl, stirring to melt the butter. Let stand and cool to just warm before proceeding.

Measure the white and granary flours into a large bowl. Whisk in the sugar, salt and yeast. Beat the egg into the warm oat mixture. Stir this into the dry ingredients until all are well incorporated. Turn out onto a lightly floured surface and knead dough until you have a smooth, soft dough, which is not sticky, adding more strong white flour as needed. Shape into a ball and cover with the bowl. Let rest for 20 minutes.

Grease a 9 inch square metal baking tin. Punch the dough down and then press it into the baking tin to fill all the corners. Take a sharp knife and cut down through the dough to the bottom of the pan, cutting it into 9 equal squares. (3 cuts across and 3 cuts down.) Cover with a tea towel and allow to rise for 30 minutes.

Preheat the oven to 190*C/375*F/ gas mark 5. Once the oven has heated bang the pan of rolls into it and bake for 15 minutes. While they are baking, stir together all the ingredients for the herby topping. At the end of 15 minutes, remove the partially baked rolls from the oven. Brush the tops with the herby topping. Return the pan to the oven and cook for another 10 to 15 minutes until golden brown and they sound hollow on the bottoms when turned over and tapped lightly with your fingers. Tip out onto a wire rack to cool to warm. Best served fresh, but can be revived by a gentle reheating in a warm oven for 8 to 10 minutes.



Think of those rolls with this stew. Yum!

This recipe makes a very light and airy bun. So good.

• 4 1/2 cups warm water
• 2 tbsp. quick rise yeast
• 1 cup oil
• 1 tbsp.vinegar
• 2 tsp.salt
• 1/2 cup sugar ( I use 1/4 cup)
• 10 cups flour/ a little more if needed

1. start with about 6 cups flour, add the yeast salt and sugar and stir together.
2. add the warm water, oil and vinegar.
3. stir together with a wooden spoon adding more flour till it is hard to stir.
4. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading.
5. knead for a few minutes by hand on a floured surface.
6. let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on.
7. Make into buns and let rise for another 40 minutes.
8. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary.
9. Share and enjoy!!!!!
10. from Mennonite Girls Can Cook 

Writing about bread put me in mind of the Sally Lunn tea shop in England. I could not wait to get home to make her bread. I also remember two elderly ladies sitting beside my friend and me thanking us for what the Yanks did for them during the war. Forever grateful they continued with their Sally Lunn tea content that  the Americans had been rightfully thanked.

Sally Lunn Batter Bread Recipe

• Prep: 15 + rising Bake: 25 min.
• Yield: 12-16 Servings

15 25 40

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 teaspoon salt
• 3 eggs
• 5-1/2 to 6 cups all-purpose flour
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/2 cup honey

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour.
• Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
• Combine the honey butter ingredients until smooth. Serve with bread. Yield: 12-16 servings.

The Sally Lunn Bun is the Original Bath Bun.

It is a rich round and generous brioche bun’ similar to the historic French festival ‘breads’. Sally Lunn, a Huguenot refugee (perhaps better known as Solange Luyon) came to Bath in 1680 via Bristol after escaping persecution in France. In Lilliput Alley she found work with the baker and introduced her now famous light and delicate ‘bun’ to pre Georgian Bath. Sally’s fame, together with that of her bun grew and grew alongside that of the city of Bath. Versions of the Sally Lunn Bun can be found around the world in Canada, The United States, New Zealand and Australia. Further, even in the UK attempts have been made to copy the original Sally Lunn Bun. The original and very secret recipe is passed on with the deeds to Sally Lunn’s house and is still made  by hand today.

 

Good Things... and Bad Things

Note:We've just had 10,800 hits on this site.

Best Buy has the best policy.  The Lechlers have discovered that for around $200. we get a year's worth of computer repairs.  We have four or five computers in the house and so far we have used the insurance type policy four times with excellent results. It's the work of the Geeks and the excellent service policy provided by Best Buy.  I don't think you even have to buy computers there, it is a store insurance service and one, to us, that's worth the price.  We've had the Geeks come to the house before we got the policy and it was almost that much to have them pull into the driveway. This way, you simply take it to the store and leave it, or at times, they fix it right then.  Love it!

Alec Baldwin had a dispute with an airline when he refused to turn off his phone while in the middle of playing Words With Friends. I tried the game and am hooked as well.  You can play with friends on Facebook or they do a random search for someone to play a game with you.  If you are challenged by the person's playing skill you can request a rematch.  I love it and it keeps the mind healthy and active. It also prepares me for game matches with the Cincinnati Lechlers...they are very competitive. LOL

I think most of us have been lured and roped into health club contracts at one time or another, especially when young.  Poor Nate works two jobs and unfortunately he has learned, too late, NOT to sign anything when using a health club facility. He has to give up some hard earned money to satisfy the con artists with clever, enticing promises.(This is not a good thing, just an observation.)

Lee Child is my new best author.  I've read everyone of his eighteen or so books. He is a master of grabbing you early and keeping you until the end.

Nail gel is a new discovery. ( I have the worst finger nails.) Ming, at Glamour Nails, talked me into trying the nail gel and it works.  It actually helps your  own nails to be more healthy and to grow without splitting or cracking.  The nail and polish lasts three weeks or more and you don't have to baby your nails or hands at all. The process is not time consuming and there is no odor and it is simply a good thing that is not too expensive...un like the fake nails.

Beth Lechler has developed a slurry for the teeth that keeps teeth white and the mouth fresh.  She told me about it a long time ago but I have just started using it. In a tiny dish put a little baking soda and a drop or two of hydrogen peroxide to make a paste. Dip your toothbrush in and there you go. Economical and it does the job. (I keep the meager supplies right by the bathroom sink.) Also, I like to have a fresh toothbrush every day.  At the dollar store you can get a package of six brushes for a dollar. It just seems healthier to me, although Mike says if you do it for too many years it might make your teeth brittle.  Since I am starting late, it probably doesn't matter. LOL

Beth has also told me about a new service--it's new to me.  In Columbus there is a business, a very delicate business, that has a (hired) group of people who go into a person's home to clear it. This person may be moving, or going into a facility, or perhaps the family has hired them to clear the family home after a death.  This service does all of the work and makes all of the arrangements.  It takes a very careful group of compassionate, honest,  people to put everyone at ease and to get the job done. It is such a good idea to have one business  take care of everything. I bet this is an up and coming business.

Facebook has been good to us.  We can keep in touch with friends in Turkey, Japan, Paris...all over the world.  It reunites friends by easing us back into relationships (if we want them) without fear of total time committment. We can share ideas and recipes and pictures without snail mail. We can answer right away or later or not at all.  I like it.

This is a rediscovery from a very old cookbook of mine...

Lemon Delight Pound Cake

2 1/2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
3/4 cup orange juice or apricot nectar
3/4 cup oil
2 teaspoons lemon extract
4 eggs

Glaze
1 1/2 cup powdered sugar
1/2 cup lemon juice

Heat the oven to 325
Generously grease and lightly flour 12 cup fluted tube pan.
In a large bowl, blend all cake ingredients at low speed until moistened.  Beat 3 minutes at medium speed and pour batter into prepared pan to bake at 325 for 40-50 minutes depending on our oven.
Prick evenly with long tined fork.  In small bowl, blend glaze ingredients until smooth.  Spoon half of glaze over hot cake in the pan.  Let stand 10 minutes; invert onto serving plate and spoon remainder of glaze over the delicious and beautiful cake. Love it!

This is another good thing! (from A Life Less Sweet.com)
What makes Vidalia's special? Vidalia onions are grown in a very specific 20 county region of Georgia. The low sulfur soil and the unique climate result in the beloved sweet onion. (Say it like vie-dayl-yuh with a nice long I sound at the beginning. Georgians will leave the L sound out, but I'm from Mississippi, so in it goes.) The onions are especially sweet because of their low sulfur and high sugar content. In fact, a Vidalia onion can have as much sugar as an apple. The onions are harvested late-April through mid-June. They can be stored for sale as late as December in special, high-nitrogen storage units, but I generally see them in our grocery store in May and June.

This is a really BAD thing!
Be careful using your homeowners insurance.  Insurance Companies only like money running one way and if your agent is not on top of things, as ours (after 50 years with them) was not, you stand to lose your coverage.  Over three years we had five claims, one for only $153. (do you think we would have used it for $153. had we known we could be kicked to the curb?)  Anyway, we had four storm related claims and one stolen claim all for under $9,000 total and Auto Owners will no longer carry us for homeowners. And evidently no other one will either because they are all crying wolf and leaving their clients out in the cold. I guess the crack down has been in all the papers, but we missed it and even though our agent knew about it, she failed to let us in on this detail.  Our agent  should have warned us! So I am warning you.
Now our agent is searching for a deal under the Ohio Fair?? (that is debatable) plan...supposedly they have to take us since it is a conglomerate of companies assuming shared responsibility.  It is more than double our plan that we've had since we have been in this house. The Fair Plan policy is for  basic coverage only and if we behave, Auto Owners will take us back in two years. Uh huh.

Cook's Corner Out Did Itself This Week

I am thrilled with Cook's Corner this week because there are so many good, doable recipes. Actually they are in honor of Super Bowl Sunday, but with the macho party coming up in May, nearly all of these will be on the menu for the 'boys.'

Glazed Turkey Meatballs
1 1/2 pounds ground turkey
1 small onion, minced
3 tablespoons water
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons honey
1 to 2 tablespoons canned chopped chipotle chilies in adobo sauce (see Note)
2 teaspoons cider vinegar
Preheat oven to 375 degrees.
Mix turkey, onion, garlic, salt and pepper in a bowl with hands until well blended. Form into 16 meatballs.
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs. Cook until browned on all sides, about 10 to 12 minutes.
Transfer skillet to oven. Bake until cooked through, about 5 minutes.
Meanwhile, combine honey, chipotle and vinegar in a small bowl.
Remove skillet from oven. Pour honey mixture over. Swirl to coat meatballs.
Return skillet to oven.

SUPER BOWL STROMBOLI

Makes 10 servings
Nonstick cooking spray
1 tablespoon olive oil
2 cups chopped raw vegetables such as peppers, onions and mushrooms
2 garlic cloves, minced
1/4 cup drained, chopped kalamata olives
1 tablespoon drained, chopped capers
1 teaspoon dried Italian seasoning
Salt and black pepper
1 ball (20 ounces) pizza dough
10 ounces sliced deli meat, such as salami and ham
1 cup grated provolone or mozzarella cheese
I use Carfagnas's sauces for dipping.
Coat a large baking sheet with cooking spray.
Heat oil in large skillet over medium-high. Add vegetables and garlic and saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables. Stir in the olives, capers and herb blend. Season with salt and pepper. Cool slightly.
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange the sliced meat over the dough, leaving a 1-inch border on the longer sides. Spread cooked vegetables over the meat, then sprinkle with the cheese.
Starting with the side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom. Using a paring knife, make three deep slits in the top of the loaf. Allow the stromboli to rest for 20 minutes while the oven heats.
Heat the oven to 375 degrees. Bake for 40 to 50 minutes, or until outside is golden brown and sounds hollow when tapped. Cool at least 20 minutes before slicing.

Roman Bread from Betty Rosbottom
4 large garlic cloves, finely chopped
1/2 cup extra virgin olive oil, plus more if needed
1 loaf Italian bread (about 13 inches long)
8 ounces gorgonzola or other blue cheese, crumbled
1 medium red onion, halved lengthwise, thinly sliced
Coarsely ground pepper
12 kalamata olives, pitted, halved
3/4 to 1 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried, crushed well
Preheat oven to 400 degrees. Line a baking sheet with foil.
Mix the garlic and oil in a small bowl.
Cut the bread in half lengthwise. The top half will have a slightly rounded top. Cut a lengthwise strip from the crust of the top half so the bread lies flat (save the bread strip for bread crumbs, if desired). Place the bread, cut sides up on prepared sheet.
Brush bread with garlic-oil mixture. Use extra oil if necessary. Sprinkle bread with cheese then top with onions. Season with pepper. Arrange olives over then sprinkle with rosemary.
Bake until cheese melts and bread is hot, 8 to 10 minutes. Cool 2 minutes. Cut into slices. Serve warm. I use Carfagna's sauces for dipping, if dipping is required.

Makes 6 or 7 servings
Spinach Manicotti
Do not boil the manicotti shells before filling.
Nonstick cooking spray
1 1/2 pounds ground chuck
1/4 cup dry bread crumbs
1 envelope onion soup mix
3 tablespoons chopped onion
1/2 ten-ounce package frozen spinach, thawed, squeezed dry
1 egg
1/2 teaspoon ground black pepper
1 package manicotti tubes (14 per package)
1 jar (28 ounces) pasta sauce (I like Prego) I use Carfagna's sauces.
1 package (8 ounces) shredded mozzarella or provolone
Preheat oven to 350 degrees. Spray two 13-by-9-inch pans with cooking spray.
Combine meat, bread crumbs, soup mix, onion, spinach and pepper. Stuff manicotti tubes with meat mixture, but do not pack too full.
Pour a little pasta sauce in the bottom of each pan. Arrange stuffed pasta in the pans, leaving room in between each for expansion. Pour remaining pasta sauce over. Cover with foil.
Bake 1 hour. Sprinkle with cheese and serve.

Let's Get Through This (winter) Together

Note: Feb. 1, 2012 and it is 61 degrees.  The Kitchen door is open and it is like spring--so what winter have I been writing about?
January has flown by and really there is just February to contend with and then off- and- on March madness  with occasional good days to let you know spring is coming.  This has been a really easy winter so far, but look out...who knows what's ahead.  Today it is a pretty snow shower and a good time to catch up on the three weeks of newspapers that Matt so carefully saved for us. I started with Wednesday because that is the Cook's Corner day and sure enough shrimp burgers caught my eye.  I have a big bag of frozen shrimp in the freezer, so I am going to try this recipe with the burgers placed on those delectable rolls from Anderson's.

Shrimp Burgers
 Finely chopped the shrimp and chilling the patties for 2 hours before cooking helps them hold together.
1 pound medium-sized cooked shrimp
3 tablespoons chopped celery
2 tablespoons chopped green onion
2 tablespoons chopped parsley
1 1/2 teaspoons grated lemon zest
1 cup soft bread crumbs
3 tablespoons mayonnaise
1 large egg, beaten to blend
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon hot sauce
2 tablespoons vegetable oil

The Cincinnati Lechlers and I have started to plan the May 28th graduation party here on Cooke for Brooks, a friend of his, and Daniel Isfort.  We decided since it is an all male celebration to make the menu macho.  I always hire 'three Smiths' to help with a large group and this year we will add grilling to their work load. So far Glenda will make dozens and dozens of her famous deviled eggs; Pam will make a large vat of fresh fruit salad; Kathy will bring  canapes; Mary Alice, hopefully, will bring her pea salad and also cookies for a crowd; Mary Susan has not gotten an assignment as yet, nor Sally and Jim.  I am sure they will come up with something really good--Jim makes a great fruit salad too and Sally's trifles are not to be trifled with. I am making four of the Hawaiian cakes which are very refreshing after a heavy table. I'll do several cheese balls, a cheese and fresh fruit tray, and then there are the salads....fresh tossed, pasta, potato--well, you get the picture.  There will be plenty of food for the guests from around the world.  We will enlist Beth, mother of Brooks, to bring in the Cajun element.  She is good with red beans and rice, jambalaya and gumbos.

On another note, some of you may be making a trip to Paris to shop.  I have a great list of cooking supply places, many of which I have haunted for years.  Even if you are not going now, copy the list and file it away for the future. David Libovitz who lives in Paris and writes related food books put this list together. It is a good accurate list of shops and directions.  Visit David's blog  listed next to my entries (blog).


Paris Cookware and Specialty Shops
Atelier du Cuivre et de l’Argent
113, avenue Daumesnil (12th)
Tél: 01 43 40 20 20
Ultra-modern cutlery share space in this shop that specializes in copper cookware made in their atelier, outside of Paris. Located just under the viaduct, by the Gare de Lyon, they also re-tin copper as well.
Au Petit Bonheur la Chance‎
13, rue Saint-Paul (4th)
Tél: 01 42 74 36 38‎
Filled with old French charm, this shop was recently squeezed into tinier quarters. Lots of linens, café au lait bowls, and kitchen knick-knacks. Nearby is Virtuoses de la Réclame (5, rue Saint-Paul) for old café pitchers and memorabilia, and in the Village Saint-Paul (25, rue Saint-Paul, in the courtyard), Folle du Logis is worth a stop for rifling though their stacks of French plates, serving pieces, glassware, and other curiosities.
Bachelier Antiquités
Marché Paul Bert
18, rue Paul Bert (St Ouen)
Tél: 01 40 11 89 98
In the Clignancourt flea market, Bachelier sells vintage copper, linens, and cooking utensils. Open only on limited days, so be sure to call or check the website before venturing up there.
Bouquiniste Gastronomie
On the quai Conti, this bookstall has an amazing collection of used and rare cookbooks. Not inexpensive, but quite impressive. I’ve been told you can bargain him down.
Cuisinophile
28, rue due Bourg Tibourg (4th)
Tél: 01 40 29 07 32
This tiny slip of a shop is tucked next to the Mariage Frères tea salon and boutique. Not a big selection, but worth a look if you’re in the Marais.
Culinarion
A French chain of upscale cookware shops, with various addresses across Paris.
Eurotra
119, boulevard Richard Lenoir (11th)
Tél: 01 43 38 48 48
Large selection of cookware, and items geared toward professionals. A local favorite, Chinese and Asian items are a specialty, although you’ll find French goods, most notably for restaurants, here as well.
Kitchen Bazaar
With shops scattered about Paris, Kitchen Bazaar has the latest in ultra-trendy bakeware and appliances, plus cooking tools that are hard to find in, or out, of France. Certain times throughout the year the store has 30% off sales which makes shopping particularly fruitful.
La Carpe
14, rue Tronchet (8th)
Tél: 01 47 42 73 25
Just off the swank Place de la Madeleine, La Carpe is packed with cookware of all types. Good selection and you’ll likely find things not available elsewhere.
La Cocotte
5, rue Paul Bert
Tél: 09 54 73 17 77
A friendly neighborhood shop with a carefully chosen selection of professional cookbooks as well as those for everyday cooks. Be sure to pick up a jar of the scrumptious dulce de leche.
La Vaissellerie
One of my favorite places to shop in Paris, and the cheapest, these shops scattered across the city are packed with inexpensive porcelain baking dishes, glassware, café au lait bowls, shopping bags, and French novelties, like glasses for verrines.
Le Marché aux Puces de Vanves
Less-famous than the other Clignancourt market, the Porte de Vanves flea market in the 14th is less-expensive and more of a real flea market than a collection of antique stores. The market is both Saturday and Sunday morning.
Marché d’Aligré
Primarily a food market nowadays, the origins of this terrific market was a place where used items where sold and traded. Today, in the center of the marketplace is a daily flea market. Quite lively on weekends, the market is open daily, except Monday. Bargain hard here.
Marché Saint Pierre
2, rue Charles Nodier (18th)
Tél: 01 46 06 92 25
This giant fabric store sits under Sacré Coeur, and not only can you find cotton tablecloths, bistro napkins and lovely torchons (kitchen towels), but they sell étamine, French muslin cloth, which is a good replacement for cheesecloth. It’s sold by the meter and is very inexpensive.
Pylones
Pylones creates fun, yet functional, housewares, like cheesegraters in the shape of the Eiffel Tower and knives with colorful handles. Not really for serious cooks, but great for poking around and finding gifts. Stores across Paris.
Restomat
147, rue de Bagnolet (20th)
Tel: 01 40 30 00 70
Perhaps too professional for most people, but they do carry equipment for hotel and restaurants and is interesting to poke around in if you’re in the neighborhood.
Saint Kioko
46, rue des Petits Champs (2nd)
Tel: 01 42 61 33 65
This shop specializes in Japanese foods, but up on the first floor are tools for preparing Asian foods. The nearby Ace Mart (63, rue Saint-Anne) also has some Asian cookware and in the quartier Chinois you’ll find Tang Frères and other large Asian markets.
Toquades
70, boulevard Malsherbes (8th)
Tél: 01 45 61 03 13
Interesting and unusual cookware, a bit off the beaten path.
Zwilling JA Henkels
12, boulevard de la Madeleine (9th)
Tel: 01 42 68 88 00
This boutique of the famed German cutlery company not only carries a complete selection of their knives, but also cookware, manicure implements, and modern housewares.
Cookware and Specialty Shops in Les Halles
All of these shops are clustered around the same area, accessible from the Les Halles métro. Many are professionally oriented but cater to all. Generally speaking, to get service, you’ll need to take your own initiative.
In these shops, when you buy something, a clerk writes your purchases up on a receipt, which you take to the cashier and pay for, then return to pick up your purchases. Some stores will ship, although the cost may be rather high.
A. Simon
48 + 52 rue Montmartre (1st)
Tél: 01 42 33 71 65
An especially good selection of glassware and heavy-duty, professional quality white French porcelain. The shop is under new ownership and the stock is ever-changing.
E Dehillerin
18-20 rue Coquillière (1st)
Tél: 01 42 36 53 13
Brace yourself and step inside. Two stories of cramped aisles packed with cookware and specialty gear. Famous for their gorgeous copper, in the basement, the staff can be overtly eager to help you to buy something, or disinterested. The staff is well-informed, but don’t let them talk you into something expensive just because they recommend it. The plastic pastry scrapers with their logo on them make inexpensive, and excellent, gifts for baker and cooks back home.
G. Detou
58, rue Tiquetonne (2nd)
Tél: 01 42 36 54 67
One of my favorite shops in Paris for specialty foods, including chocolate, mustard, honey, and olive oils. During December, prepare for a crush of Parisians stocking up on holiday goods.
La Bovida
36 rue Montmartre (1st)
Tél: 01 42 36 09 99
Lots of cookware, but my favorite part of the store is the top story, which has food wrappers and other French cad bakery-style emballages.
La Verrierie
15, rue du Louvre (1st)
Tél: 01 42 36 80 60
Hidden in a courtyard, push open the gate and visit this dark shop. Mostly glassware and earthenware, you’re expected to go in the back and comb the aisles for yourself.
Librarie Gourmande
92-96, rue Montmarte (2nd)
Tél: 01 43 54 37 27
This two-story bookstore has an extensive collection of cookbooks. There are some used books amongst the stacks, but on the upper floor is an impressive collection of oversized books by European chefs which are hard-to-get outside of Europe.
MORA
13, rue de Montmarte (1st)
Tél: 01 45 08 19 24
Pastry chefs come from all over the world to visit MORA, which has a great selection of tart and cake molds, whisks and spatulas, and just about everything else. Plus the best selection of chocolate molds in Paris.

London Has Sticky Buns

After over one hundred trips to England I got to know some really good tea and bake shops.  While the British are not known for fine cuisine, their baked goods and their baked potatoes are really tasty.  I have eaten many piping hot baked potatoes after covering a flea marked or antiques fair.  The spud not only warmed the inside but it soothed icy cold hands as well. My most memorable ones were outside in the cold after the Birmingham flea market and at the Newark flea market which was held in the cold and in the extreme heat...no matter the weather the baked potato was a good thing.  The locals layered everything tasty on the fluffy white bed...slaw, cheese, cottage cheese, sour cream, chives, bacon--no end to the ideas when it came to jacket potatoes.

Tea with Bea is a new recipe book from Bea's of Bloomsbury published in 2011. I got the same cozy feel as I used to get entering a British tea room or bakery. Usually a small area housed sticky buns, spice cakes, lemon tarts, almond cherry muffins, scones, and dense slices of fragrant goodness. (I never saw too many pies as we know them.) I really liked the dense loaf cakes which kept for days and seemed to be more moist with each passing day. I guess the best high tea that I had with friends at Harrods in London was the most memorable but the ones in New Orleans at Windsor Court were very nice memories as well. I wish, however, there were more savory items rather than all the sweets offered both places. I learned to love trifles as well and make them for almost all entertaining endeavors here at the house.

On a new note, I love cauliflower and try to put it in many things such as potato salad. Today, in the Cook's Corner from the Columbus Dispatch is a recipe for cauliflower mac 'n' cheese. That sounds so good to me! Let's try it.

Cauliflower mac 'n' cheese:

Non stick cooking pray in an 8 inch baking dish. Oven at 375
1 large head cauliflower cut into small florets
salt
1 cup heavy cream
2 ounces cream cheese
1 1/4 teaspoons Dijon mustard
2 cups shredded cheddar cheese
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Cook cauliflower in a large pot of boiling salted water until crisp-tender. Drain well and PAT DRY with paper towels. (These florets hold so much water.)
Meanwhile, place cream in a medium saucepan.  Bring to a simmer.
Whisk in cream cheese and mustard until smooth. Stir in 1 1/2 cups cheese, pepper, garlic powder and salt to taste until cheese melts.
 Pour over cauliflower. Stir to coat. Sprinkle with remaining 1/2 cup cheese. Bake until browned and bubbly, about 15 minutes.

She Had Aphids on Her Hibiscus

We are back from more than two weeks in Sanibel, an island on the gulf of Florida which is so serene, warm, and lovely that the worst thing to happen is a neighbor in a condo in our section lamented that she had aphids on her hibiscus. We left her with that unnerving malady and 80 degrees to return to 28 degrees and an ice covered driveway where we left Joe and Glenda to skate around while unloading their booty from the trip.


Our dogs were out of their minds when we appeared at 1:00 in the morning after Andy and Mike drove the entire way in one day.  It is so good to be home even though the trip was restful and rejuvenating. Luckily Mike, our son, got to spend nearly the entire time with us and then helped with the driving.  We saw David on our way to Sanibel and then stopped for breakfast with he and his family on the way home. We are home to stay for a long time now.  Matt, Nate and Beth had the place looking great and a bouquet of flowers to greet our home coming.  It was so thoughtful of Beth. We are blessed.

I forgot to add something about Sanibel--well, I didn't add nearly everything actually, but the one thing interesting on a very small island was the general store and hardware combinations.  Bailey's is a place everyone goes to if they are on the island.  It is a big friendly hardware and everything- one -needs store.  Expensive, but if you are captive on an island and don't want to pay $6. every time you cross the bridge to get back in, then Bailey's it is.  I bought sand shoes in lime green which became the beacon for the shell walkers to find their way home--oh, there is the woman with the green shoes, we have only a little ways to go now. Also the shoes attracted information seekers--do you know where the public entrance to the beach is;  I've lost my car? Every day, but one windy day, we spent on the beach during the morning.  In the afternoon some napped, some worked puzzles, some walked (not me) we all played cards, some biked (not me) and cocktails started very early in the day ...another vacation perk that does not happen at home. We were so rested we had to rest to rest.  It was good fun.
Note: Picture on Sanibel balcony of Glenda, my sister-in-law, Jean, a friend and me

Drinks, Dips and Sanibel

Just as the bad weather hits Ohio, we are off to Sanibel for two weeks in the sun with Joe and Glenda. Even though I said I was not dragging a bunch of supplies with us this time, the car is packed.  We are stopping first to see David and Johnna and JD.  David has a new place to show us and a new favorite restaurant for us to try.  Then on we go to the island.  The dogs have begun to sense trouble ahead, but once this is over we are home for the long winter...which I don't mind at all.  I've traveled so much in the past that home calls me and it is where I am happiest. I am pleased, too, that Nate and Matt will be here with the dogs because the guys need to work and attend classes and the dogs need their attention. I am not boarding the dogs at the vet's again because they were not well taken care of over Christmas.  I believe the doctors will see to it that the boarding policies are changed there, but now I don't trust the situation, so it is home for the dogs from now on.

The condo on the beach will be a fun experience and several people we know may be visiting.  I don't want to entertain too much, but I have some good ideas for dips,  new decks of cards, a puzzle, and the Sequence game.  I have a traveling library for beach reading for everyone.   The camera is charged and I will have pictures for you.
Note: Speaking of thoughtful gestures and trips, Pam, Kathy and Mary Susan put together one of those Shuttterfly picture books, bound and lovely, to say thanks for the Thanksgiving trip to Hilton Head. It is something to keep to remind us of the fun we had. (I am showing two examples of these on line books)  If you have not seen these books that YOU can produce on line with family pictures etc.  look into it, it is fun to do and easy as well. http://www.shutterfly.com

I hope your New Year is fantastic and I'll leave you with some dips in case you are have a Super Bowl Party--what ever that is.( LOL) I have never in my life had one, but many people are crazy about  Super Bowl parties and dips are perfect for them, so I hear.

Lima Bean Guacamole:
Cook 10 ounces frozen lima beans in salted water until tender, drain and rinse.  Pulse in processor with 1 avocado, 1/2 chopped small onion, the juice of 2 limes, 1 serrano chile. 1/2 cup torn cilantro, and salt to taste (pepper too). Fold in 1 chopped tomato.

Garlic-Herb Dip:
3 heads garlic cut crosswise.  Drizzle with olive oil, wrap in foil and roast at 400 for 40 minutes.  Squeeze out the pulp, mix with 1 cup mayo, 1 tsp. each lemon zest and juice, chopped sage and parsley to taste, salt and pepper to taste.

Hot Crab Dip:
Mix 3 ounces cream cheese, 1/2 cup mayo, 2 tsps. lemon juice, hot sauce and chopped parsley to taste; fold in 1/2 pound crab meat.  Spread in a baking dish, top with breadcrumbs (I use panko) and bake at 425. until golden, about 15 minutes.

Blue Cheese Dip:
Mix 4 ounces crumbled blue cheese, 1/2 cup each mayo and sour cream, 1/4 cups buttermilk and some minced chives.
To make it Buffalo Dip use the above and add hot sauce to taste, 1/2 cup finely chopped celery, and replace the chives with minced celery leaves.

Christmas in the Who Dat Nation

Well, it was wonderful.  Every minute packed with memorable events. We left Christmas Day, EARLY, and had the entire day and evening in New Orleans with Beth's family.  That little house was rocking with good food and good humor.  People kept stopping in, eating, chatting and enjoying the season.  Monday night was the Saints game and what a game for Andy, Matt and Larry (Beth's dad.) It could not have been more exciting.  Beth and I shopped with her aunt Toni at Saks and then five of us went to a movie while the guys were at the game. Tuesday was afternoon tea at the Windsor Court Hotel where we stayed.  It is always decorated in the best taste and the champagne and tea flowed gracefully down our throats.  Little girls were schooled in the art of tea and they were dressed to the nines. But Wednesday night was the best.  We went to the Rock N' Bowl palace.  They had a live band that played all the hits from the fifties and sixties and everyone danced, ate and bowled...if you can imagine.  The place is an institution there and it was packed with good cheer. The band was tireless and well known.  We had the best Christmas vacation ever in the five- fun- packed days. Thank you to Beth and her entire family.

The dogs will be glad to see me tomorrow morning early!  They've been boarded at their Vet's and I suppose very sad.  We saw the most darling dogs at Windsor Court.  They were welcome at the elite Windsor Court and they behaved very well.  Mine would have been wild and unwelcome, I'm sure.

I have some good recipes from New Orleans to put on here, but I want to get the pictures out to our Cincinnati relatives, so I am staying up to get these on.  In five days we leave, again, for two weeks in Sanibel.  Matt, however, will be here going to class and being with the dogs.  Beth will come often as well to check on things.

Note: Hertz Hurts.  Even if you have booked in advance Hertz can leave you high and dry without a car because they overbook. Five families that we know of were left without cars and had to go to another agency after flying into New Orleans.  We had long standing reservations and they simply had no cars left, so they had their shuttle drive us to Budget car rental and Budget accommodated us with gracious ease.

Happy New Year from the 'Who Dat Nation'.

Best Recipes, Starting with Homemade Egg Nog

In 1977 Marcia Richards (Pepke) and I traveled  together to antique, to eat, and to simply get
 away.  She had been one of my best room mothers, I had taught her children, and Andy and I bought this house from her in 1986.  On the July trip we stopped in Williamsburg.  It is where we each bought Virginia Hospitality which is my all time favorite cookbook. In among its pages I have squirreled away secret recipes and really good examples of delicious dishes.  My niece, Linda Klies, gave me the egg nog recipe and every time I have a holiday open house, I serve this ...

Holiday Egg Nog:
6 eggs separated
3/4 cup sugar
2 cups heavy cream
2 cups milk
2 cups brandy or whiskey
1 ounce rum
grated nutmeg
Beat yolks along with 1/2 cup of the sugar until thick and lemon colored.
In another bowl beat the egg whites to a very stiff peak while adding 1/4 cup of the sugar.
Fold the beaten egg yolks into the whites carefully then add the cream and milk and then the brandy and rum. Stir completely and serve this brew cold with grated nutmeg.  Serves 30-35 depending on how drunk you want your guests to get.


The Steak and Ale restaurant was one of my favorites in Columbus. I loved the taste of their steak or chicken that had their secret marinade.  I knew someone who worked there and was able to secure this wonderful recipe before they closed all of their establishments. The recipe makes 3 1/2 gallons and will marinade 128 chicken breasts for 36 hours.  You can always cut the recipe down to size, but I will give you the restaurant directions... By the way it is fabulous used on chicken wings as well as steak. This is one of the recipes I used for David's wedding reception, and believe me, I needed the 3 1/2 gallons for the 250 hungry guests.


Steak and Ale's Recipe:
2 quarts soy sauce
2 1/2 quarts sherry wine
5  # 5 cans unsweetened pineapple juice
3 1/2 quarts red wine vinegar
3 cups sugar
4 1/2 tsps. granulated garlic
Stir it all together and put the chicken or the beef in and leave it for 36 hours in a frig.  I turned the items more than once when ever I thought of it.  Then grill, bake or fry the results.  Throw the marinade away--don't try to reuse it for anything.


Champagne Punch is the easiest way to serve big crowds, but look out, this sneaks up on you and you are speaking gibberish before you know it.  It is yummy.  I want to try this with (Italian)Prosecco, Champagne's sexy Italian cousin at the next party.


Golden Champagne Punch
46 ounces pineapple juice
6 ounces frozen orange juice
1 cup lemon juice
1 cup sugar
1 fifth Sauterne
2 fifths champagne
1 cup apricot brandy (or brandy of your choice)

Have you heard of milk punch?  It is so good.  I served this at the last Christmas open house and it went quickly.

1 gallon whole milk
1 gallon vanilla ice cream (or coffee ice cream )
2 fifths bourbon
1 fifth rum, medium dark
1 cup creme de cacao
1 quart vanilla ice cream (or coffee ice cream)

One day prior to serving mix first 5 ingredients and refrigerate.  At serving time, place the remaining ice cream in punch bowl.  Pour punch mixture over quart of ice cream and sprinkle with freshly grated nutmeg.

 LaVonn Rogers  was a collector (too) and  a frequent visitor here and she once brought delicious cookies for me to try.  I went nuts over these delicate, soft dessert cookies, and I thank here to this day.  (Watch out, if you add too much flour, the essence is lost and they become hockey pucks.) I try to make them once a year and I love them still.

Butterscotch Dessert Cookies

1/2 cup butter
1 1/2 cups brown sugar, packed
2 eggs
1 tsp. vanilla
2 1/2 cups sifted flour (be careful here, you can use 3 but probably not more)
1/2 tsp. salt
1/2 tsp. double acting baking powder
1 tsp. soda
1 cup sour cream
3/4 cup nuts (optional)
Cream together butter and sugar.  Add eggs and vanilla. Beat until light and fluffy.  Sift together flour, salt, baking powder and soda. Add dry ingredients with sour cream to butter and sugar mixture.  Mix until all ingredients are thoroughly combined.  Stir in nuts. Chill.  drop by tablespoonfuls onto a cookie sheet about 2 inches a part.  flatten slightly with back of spoon.  bake in a hot 375 oven 10-12 minutes depending on your oven.  Cool and frost with brown butter frosting. THESE COOKIES ARE BETTER THE NEXT DAY.

Brown butter frosting:
6 tablespoons butter
3 cups sifted powdered sugar
1 teaspoon vanilla
1/4 cup hot water
Brown butter over low heat.  Add remaining ingredients and beat together.  frost the butterscotch cookies and then eat them the next day and the next and next...

One of my favorite blogs, and I change favorites often, is David Lebovitz's  snarky essays and recipes.  He is American but lives in Paris and usually sees the city the way I did. Any way, he has this recipe for persimmon bread which is most like the one I tried and liked very much.  It may not be one of the best recipes in my drawer, but it is appropriate for this time of year when you can get those squishy (when ripe) orange globes of goodness.  He has adapted this recipe as mentioned and I have given it to you in case you want to try this unusual bread during the busiest times of the year--or later.

Persimmon Bread
Two 9-inch Loaves

Adapted from Beard on Bread by James Beard.
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350 degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Christmas in New Orleans

Merry Christmas everyone and Happy New Year!
Pictures from New Orleans will be featured next time on this blog.

A few days from now I look forward to a Christmas dinner that I don't have to cook. Beth's mother, Ann, and her sisters are hosting this event in New Orleans and those women can cook! I hope they serve that onion pie that we had one Thanksgiving down there. Also, Beth and I will be on the look out for the dark debris gravy recipe that a place called Mia's serves. I know the debris is from the roast but the gravy--ahhh, it's ambrosia. Without having to think about menus I am working on closing the house up tighter than Silas Marner's coin purse. The poor dogs will be at the Vet's and they will not be happy! I, on the other hand, plan to be. The guys have tickets to the Saints football game and I am hosting tea at our posh hotel for the ladies. There's a bit of shopping, lots of movies, plus the night activities of New Orleans. I love the night ride with the horse and carriage and the spiel from the driver while the music pours from the swinging doors of the jazz clubs.

A week later Andy, Joe, Glenda and I will be on our way to visit David and then on to Sanibel for two weeks on the beach. This time the dogs and Matt will be here to look after things. Mike and Beth will help out too. I do not want to spend the two weeks in the kitchen, so my mind does linger on dinners and ways to make them snappy. I don't care about breakfasts and lunches, it's every man for himself, but dinners need an anchor dish, but one that is easy to throw together yet with a delicious result. I also don't want to haul a bunch of stuff down there as we did to Hilton Head. (That was fun and necessary, but not this time.) It's like taking watermelon to Georgia (an inside joke)...they do have stores down there. Andy says he could eat sadwiches every day for the rest of his life and he'd be happy. Maybe we should just test that. Or we could have pork roast with sweet potatoes, pears and rosemary THEN have cold pork sandwiches for lunches. We could have a beef roasted with poatoes and then sandwiches for a few days. Both roasts take care of themselves while in the oven as does these potluck solutions found in the latest Food and Family magazine from Kraft Foods as seen above.

Unfortunately, Joe and Glenda are not seafood fans, but I am sure to get my fill one way or the other. I think about the lobster salads and the lobster rolls when we were in Boca last year. They were so delicious, so I'll be looking for that when we do eat out. When we stop at David's we will go to the tasty Mexican restaurant that we found a couple of years ago. But, when we are in the Sanibel condo we will be playing cards on the balcony overlooking the gulf. We are all looking forward to it. I have only four more Lee Child's books (I've read around 16 so far.) and so I am hoping he does not have writer's block and gets busy writing more. He is so good. He snags me on the first page and does not let go until the end. It is amazing. His book ONE SHOT is being made into a movie and Tom Cruise is playing the main man role. Amazon.com will have to fend for itself for a while. I seem to place an order every week, but now I am stocked up for the long haul. Paris Was Ours is another title I intend to take along for beach reading, with some James Patterson and Lisa Gardner--not heavy reading but most of their titles keep the mind alert while trying to out smart the author; it's part of the game for me.

Having written the word shopping, I am reminded of something I read this week. I read that a Birkin bag sold for over $200,000. One purse: not a condo, not a fleet of cars, nor a house, just a purse for one lady's arm. I'm just sayin... In contrast:

O the way home from Bucca (for my birthday) Andy was telling everyone about the cars he and his brother and parents had when he was growing up. The conversation stemmed from the fact that several grandchildren are saving money for cars, but finding the going slow. One family car that Andy and Joe drove had so many problems that Henry, their father, along with a neighbor, spent every week end fixing it, just to get it to go for the next work- week. Joe, Andy's brother, was in the college of pharmacy and worked in the Greenhills drug store. One night the transmission went out as he was leaving the store and he had to drive backwards all the way home. A friend of Andy's had an old car, but the floorboards were nearly gone and the fumes caused the riders to hang their heads out the windows where ever they were going no matter the weather. The driver, of course, was nearly asphyxiated each time, so they made short trips. Another friend's car had a driver's seat that wouldn't stay put. As he was driving along it would shoot him into the back seat at odd times which caused some problems. He finally secured the seat with a ball bat, but now and then it would slip out of place and he'd be unexpectedly catapulted to the rear.

Finally, when I married Andy in 1959 his father had this old but well maintained Buick with a back seat area about the size of a Hollywood closet. That's the car I selected for our wedding day because I could get my gown and the groom in the backseat at the same time.

Onion Pie recipe:

INGREDIENTS

1 1/4

cups finely crushed saltine crackers (36 squares) (I use Ritz crackers, they are more buttery.)

1/4

cup butter or margarine, melted

2

tablespoons butter or margarine

2

large onions, chopped (2 cups)

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

1

cup milk

1/2

teaspoon salt

1/4

teaspoon pepper

3

eggs

Chopped chives and or seeded tomato and sliced green onion, if desired

DIRECTIONS

1 Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate. 2 In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese. 3 In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese. 4 Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.

Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand