My family’s recipe, I think from my dad’s side. We didn’t end up making it for our main meal, but maybe tomorrow!
8 slices bread, cubed
1/2 cup finely diced celery
1/4 cup finely diced onion
1 apple, cubed
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning (combination of sage, thyme, marjoram, rosemary, and nutmeg)
Approximately 1/2 cup milk
(Optional) 3-4 boiled or roasted chestnuts, chopped
Mix; should have a pasty consistency. Don’t add so much liquid that it pools at the bottom. Stuff into your poultry or bake alone in a dish. If cooking alone, bake ~40 min at 350°F; if cooking inside a bird, cook until the bird is done.
Add other veggies or nuts for more texture
Add more eggs and milk (or cream) to make a savory bread pudding.
6 to 8 larger Baby Bella mushrooms (may use extras for extra stuffing)
Olive oil or other liquid fat
Salt and pepper
One salty cheese, such as parmesan, and a melting cheese, such as Colby or cheddar
Remove the mushroom stem (reserve). Grease the mushrooms all over and turn them upside down ready to be stuffed.
Chop the mushroom stems (plus extra full or partial mushrooms, if you want) and the onion. Cook in butter until tender. Season with salt and pepper. Add bread crumbs, Parmesan, and the egg. For decorative bread pieces, you can add some additional small dry bread cubes after mixing in the egg. Stuff the mushrooms and top with slices of the non-parmesan cheese.
Bake for at least 30 min at 350-375°F in a closed container (casserole dish with lid or aluminum foil). May remove the top near the end to encourage browning.
Base recipe is from Joy of Cooking, with modifications and recommendations from my mom.
The outside crepe (makes 12)
1 cup flour
1 cup milk
2 Tbsp butter
2 tsp sugar
Warm together butter and milk. Add flour, and then eggs. Let batter stand for 30 min.
Pour 3 Tbsp batter into a lightly buttered, large, nonstick/well-seasoned pan, lifting the pan and tilting until batter forms an even layer. Cook until top is dry and set, and bottom is lightly browned.
Be careful to avoid forming holes, which will cause problems with leaky filling.
Cheese filling (for 8 blintzes)
10 oz ricotta or other crumbly, moist fresh cheese (e.g. cottage cheese – drained, queso fresco, farmer’s cheese)
2 oz cream cheese
1 Tbsp sugar
1 tsp vanilla
Zest from half an orange
1/2 cup raisins or currants
Blend; thicker is better so feel free to strain the ricotta, add more cream cheese, or omit the egg white if needed.
Fill blintzes from uncooked side of crepes, folding into a rectangular shape. Cook on both sides in oiled pan until browned. Eat with sour cream.
Blueberry filling (for 6 blintzes)
2 cup blueberries (fresh or frozen)
Juice and zest from half a lemon
2 Tbsp sugar
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Cook everything together until very thick. Fill blintzes as directed above.
J and I aren’t going to visit my parents like we’d normally do ’cause of the ‘rona 🙁 Organizing the Thanksgiving meal will be a new activity and, with no established traditions for the two of us, we designed a menu tonight!
Heat the milk, butter, and sugar in the microwave until warm (~1.5 min), and mix until butter is melted and sugar is dissolved. Let it cool to 95F (important so that the yeast doesn’t die), then add the yeast. Mix the dry ingredients and then add the wet ingredients. Knead. Let the dough rise for an hour. Divide the dough into four. Roll each into a rope about ~36in long (this was really hard) and attempt to make it into a pretzel.
Boil 4.5 cups (1080g) of water and add 60g (1/4 cup) of baking soda. Boil each pretzel for 20 seconds. Sprinkle pretzels with coarse salt.
Bake for 8 min at 450F.
If you do this, hopefully your pretzels will turn out better than ours. We skipped the baking soda bath (and instead just brushed baking soda water on them) and it didn’t turn out quite right. I think it’s probably important. Good luck.
We tried making silken tofu, essentially a fresh, high-moisture cheese (think fresh mozzarella or ricotta) where you use soy milk instead of dairy milk. The coagulant is gypsum (calcium sulfate) – flavorless and a good source of calcium.
I really like this blog. The author has cool hobbies – veggie gardening, chickens, native plants, fiber arts, natural dyeing, beekeeping, vintage clothing making, and vintage “reenactment”.
The post that originally caught my attention was one about knitting a Fair Isle sweater from naturally-dyed yarn! It was quickly followed by another about a sweater vest. I can only hope to make such beautiful garments in the future!!
J and I moved to New York earlier this year (not a great time, I know). I was here alone for a few months, so I had the opportunity to expand my home furnishings collection! I think J and I might have different aesthetic tastes 🙂
This bookcase (13″ Gunn sectional bookcase) was made by Gunn Furniture Co. in Grand Rapids, Michigan. The manufacturing information includes two patent dates, Dec 5, 1899 and Jan 1, 1901.
This is the 1901 patent, for “knockdown” furniture. I couldn’t find the 1899 patent (My mom later identified it as this patent. When issued, it was not shown as assigned to any company and the Gunn company may have licensed rights or bought the patent later). It would seem that this bookcase was made between 1901 and 1905, when the furniture company was granted an updated bookcase patent.
The bookcase was in quite bad shape when I got it. Besides re-gluing the plywood and cleaning off lots of spider webs, my dad doweled and glued a split side panel. I disguised some dings in the finish by staining the wood, and tried to fill in chipped areas in the varnish by redissolving it with a solvent and painting it back on, but that didn’t work so well.
I made bread this week from a recipe recommended by (not-college) friend S, whom we met on a Japanese hike in the Bay Area! I share a lot of interests with non-college friend S, like homemade and fermented food, gardening, and sustainability!
This bread has a good neutral flavor – it’s not the most amazingly yeasty, savory bread ever, but it’s good for all your normal bread needs.
3 cups (390 g) flour
2 tsp (7 g, 1 packet) yeast
1 1/2 tsp (9 g) salt
1 1/2 cups (338 g) water
Mix dry ingredients. Add water. The dough will be quite wet. Cover and let rise in a warm place for an hour.
On a lightly floured work surface, gently stretch and fold the dough several times until firmed up into a loaf, being careful not to deflate completely. Cover and let proof for 15 min.