platefullofmemories
http://blog.platefullofmemories.com
platefullofmemories
Food and Cookbooks
I keep reading about genetically altered foods that keep making me want to rant. I promised that I will return to cookbook writing very soon. Maybe as soon as tomorrow. Right now I am more worried about the family and what it is eating than remembering a lost recipe.
The New York Times Editors wrote in the paper this weekend, "Coming to a Plate Near You." They highlighted how consumers are leery of "Frankenfoods." But in the last two paragraphs of the article they highlight my fear...is the FDA up to the task of really checking to see if these modified foods are really safe?
"Some critics worry thet the FDA won't be adept at assessing and mitigating the environmental riske of geneticlly engineered animals. Agency officials are confident they that have the requisite expertise, butteressed by the ability to consult experts at other agencies. Congress will need to make sure that the already overburdened agency-whose main focus has been drugs and medical devisies- has the budget and staffing to handle such a senstitive task. The crucial advance is that the government will require safety and environmental assessments before approving genetically engineered animal products.That is more rigorous than the agenciy's current oversight of genetically modified crops or cloned animals. The prosposal is now opne for comments that could help improve it futher."
I think a quick email to your congress person may be just the ticket. Remind them that problems are better sovled before they begin and not after the problem has become a catastrophy. Which I feel that this could become.
http://www.nytimes.com/2008/10/04/opinion/04sat3.html?partner=permalink&exprod=permalink
The New York Times Editors wrote in the paper this weekend, "Coming to a Plate Near You." They highlighted how consumers are leery of "Frankenfoods." But in the last two paragraphs of the article they highlight my fear...is the FDA up to the task of really checking to see if these modified foods are really safe?
"Some critics worry thet the FDA won't be adept at assessing and mitigating the environmental riske of geneticlly engineered animals. Agency officials are confident they that have the requisite expertise, butteressed by the ability to consult experts at other agencies. Congress will need to make sure that the already overburdened agency-whose main focus has been drugs and medical devisies- has the budget and staffing to handle such a senstitive task. The crucial advance is that the government will require safety and environmental assessments before approving genetically engineered animal products.That is more rigorous than the agenciy's current oversight of genetically modified crops or cloned animals. The prosposal is now opne for comments that could help improve it futher."
I think a quick email to your congress person may be just the ticket. Remind them that problems are better sovled before they begin and not after the problem has become a catastrophy. Which I feel that this could become.
http://www.nytimes.com/2008/10/04/opinion/04sat3.html?partner=permalink&exprod=permalink
Is it just me?
I repeat...is it just me????
What is happening to our food?
Last week I was talking about irradiation and how we have supper foods. I was just talking to my mother-in-law about her breast cancer which she is recovering from. She said she knew that she had gotten it because of the replacement hormones her doctors had recommended her to take 20 years ago. It was safe and her quality of life would improve by taking these drugs. These drugs had been approved and millions of women took them. Only now do we know that they were not so safe for everyone.
So when they say these food additives are safe, should we believe them. But more importantly, should we feeding the to our children. I know this topic is far from cookbook writing but why do we create memory cookbooks anyway. It is for our families. We feed our children to help them to grow up bright and strong. So what we feed them is important. When we write our recipes down for them to keep long after we are gone we area giving them our best wishes for the future. I think we should be taking the same time and care with the foods we feed them.
Here is the article that I am referring. Super foods ..... http://www.nytimes.com/2008/09/17/dining/17nutrients.html?ref=dining
Here is just a bit of it if you do not want to read the whole thing.
"These additives are often called nutraceuticals, broadly defined as ingredients that are derived from food, and that offer health benefits associated with that food. Nutraceuticals like garlic pills and cranberry capsules became popular in the 1990s, usually taken alone in the form of dietary supplements.
Now Kraft, Dannon, General Mills and many other companies are adding nutraceuticals to existing foods: “fat-burning waffles” made from a newly developed corn flour, cheese that kills intestinal parasites, even ketchup that regulates digestion, are on the shelves or in the works. New technologies in food processing, and a landmark 1999 court decision giving the makers of supplements broad leeway to advertise their health benefits, have brought this new class of enhanced foods to supermarket shelves.
These products are known as functional foods, meaning they have been modified to make them more nutritious, like genetically modified rice or fortified milk."
What is happening to our food?
Last week I was talking about irradiation and how we have supper foods. I was just talking to my mother-in-law about her breast cancer which she is recovering from. She said she knew that she had gotten it because of the replacement hormones her doctors had recommended her to take 20 years ago. It was safe and her quality of life would improve by taking these drugs. These drugs had been approved and millions of women took them. Only now do we know that they were not so safe for everyone.
So when they say these food additives are safe, should we believe them. But more importantly, should we feeding the to our children. I know this topic is far from cookbook writing but why do we create memory cookbooks anyway. It is for our families. We feed our children to help them to grow up bright and strong. So what we feed them is important. When we write our recipes down for them to keep long after we are gone we area giving them our best wishes for the future. I think we should be taking the same time and care with the foods we feed them.
Here is the article that I am referring. Super foods ..... http://www.nytimes.com/2008/09/17/dining/17nutrients.html?ref=dining
Here is just a bit of it if you do not want to read the whole thing.
"These additives are often called nutraceuticals, broadly defined as ingredients that are derived from food, and that offer health benefits associated with that food. Nutraceuticals like garlic pills and cranberry capsules became popular in the 1990s, usually taken alone in the form of dietary supplements.
Now Kraft, Dannon, General Mills and many other companies are adding nutraceuticals to existing foods: “fat-burning waffles” made from a newly developed corn flour, cheese that kills intestinal parasites, even ketchup that regulates digestion, are on the shelves or in the works. New technologies in food processing, and a landmark 1999 court decision giving the makers of supplements broad leeway to advertise their health benefits, have brought this new class of enhanced foods to supermarket shelves.
These products are known as functional foods, meaning they have been modified to make them more nutritious, like genetically modified rice or fortified milk."
Reading, Writing and Recipesfor kids
I am so surprised that every where I turn these days there are articles about kids getting back into the kitchen.I did not think this was a big or grand idea. But maybe it is because Mom or Day don't really want to be in the kitchen. People have created kitchens as big as the home I grew up in, with fancy appliances and counters that shine only to go out to eat. It has to that or why would it be such a stretch to have the kids help make some of the meals. Don't get me wrong...I think kids in the kitchen is very important. They learn to eat food by making them. They build quality time with their parents and even their grand parents when they help prepare the meals. The Minneapolis Star Tribune had a great article by Beth Dooley where she outlined tips for cooking with kids. It is a great idea to introduce your kids to the kitchen and the newspaper even had a video that you can see www.startribune.com/taste/video the article was printed on September 11 if there is any confusion with this weeks stories. The article even said the kids created their own cookbook. That was sweet music to my ears!!!
More that just nourishment
"Here’s an article from the Washington Post on irradiating vegetables with just the bare bones. And here’s an enthusiastic op-ed from today’s Wall Street Journal with a lot of useful links.
And here’s the New York Times giving equal time to “food safety advocates” (another of those preemptive strike names) who see it as a cover up for dirty conditions on farms (and presumably on trucks and in processing facilities). Hmm. Of course we want farms and trucks and grocery stores and everywhere our food goes to be as clean as possible. But (a) we can’t inspect them all and (b) even if we could, perfect cleanliness–just like total safety–is an impossible goal.
And then there’s the argument that many food borne illnesses are caused by viruses that won’t be killed by irradiation. So this is an argument against getting rid of the cause of a large number of food borne illnesses? Come on." stated Rachel in her blog a few weeks ago. go to her site to get the links to the Washington Post , Wall Street Journal and New York Times articles www.rachellaudan.com/2008/08/irradiating-spinach-and-lettuce.html
I responded on her blog and updated that post today too. What is bothering me is our nourishment is such an essential part of how we function as human beings and I feel that it is all being taken away from our control. We need to eat or we will die so how do we make the wise choices for our food. That is becoming harder and harder to do.
Friday I was listening to the radio and heard a report about the sugar beet harvest that is going on now. Monsanto has come out with a seed that grows twice a fast so that at harvest time the farmers have a much bigger yield and since the plant grows so fast less weeds grow so the farmers get a benefit on both. Sugar is in almost every thing we eat and do we know if that product is safe for us. How do we know that it is feed to the animals we eat they are safe.
This whole things scares me.
And here’s the New York Times giving equal time to “food safety advocates” (another of those preemptive strike names) who see it as a cover up for dirty conditions on farms (and presumably on trucks and in processing facilities). Hmm. Of course we want farms and trucks and grocery stores and everywhere our food goes to be as clean as possible. But (a) we can’t inspect them all and (b) even if we could, perfect cleanliness–just like total safety–is an impossible goal.
And then there’s the argument that many food borne illnesses are caused by viruses that won’t be killed by irradiation. So this is an argument against getting rid of the cause of a large number of food borne illnesses? Come on." stated Rachel in her blog a few weeks ago. go to her site to get the links to the Washington Post , Wall Street Journal and New York Times articles www.rachellaudan.com/2008/08/irradiating-spinach-and-lettuce.html
I responded on her blog and updated that post today too. What is bothering me is our nourishment is such an essential part of how we function as human beings and I feel that it is all being taken away from our control. We need to eat or we will die so how do we make the wise choices for our food. That is becoming harder and harder to do.
Friday I was listening to the radio and heard a report about the sugar beet harvest that is going on now. Monsanto has come out with a seed that grows twice a fast so that at harvest time the farmers have a much bigger yield and since the plant grows so fast less weeds grow so the farmers get a benefit on both. Sugar is in almost every thing we eat and do we know if that product is safe for us. How do we know that it is feed to the animals we eat they are safe.
This whole things scares me.
Desserted Island
I was on vacation last week and had a chance to really relax. While looking over the lake we started playing that silly game that if you were on a deserted island and could only bring 5 albums, what would they be? Then we said what about 4 books? And then I said what about cookbooks! The first choice for everyone was the Joy of Cooking and then the choices became more difficult. But I knew if you had a Family Memory Cookbook that would be everyones number 2 choice. Some people in the last two weeks have had to make those kind of choices with the hurricanes coming. They had to take the most important family items and fit them into a car. I wish everyone a speedy return to normal but I want others to understand that do not put off writing your family stories, family cookbooks or memoirs. Do it now, while you can and know that some day you too may have to fit everything that is important to you into a car. This way you will know right away what those items would be.
April
Plate Full of Memories April 2008 Newsletter
______ All the News That’s Fit to Cook and Write about_______
Announcements:
Coming this May there will be a few changes to www.platefullofmemories.com.There will be a blog where you can share your ideas and experiences of writing your own cookbook. If there is a lot of interest it may become a forum. Time will tell. I will be adding my own insights that are not part of the newsletter. I have a hard time deciding each month which of the great things I learn should be in the newsletter and which should wait another month. I hope you will join in the discussion starting May 5th!
My soapbox:
Close is good enough
It was a joy reading Alex Witchel’s article, “Missing Ingredient, Gone for Good,” in the New York Times’ “Dining In” section. If you know anything about me, you know that just because of the title I had to read the article. Witchel was trying to recreate his paternal grandmother’s kreplachs. These are a traditional Jewish pocket food, a pastry filled with meat. They are very similar to wontons but, as the article explains, these are not wontons. I have had them only in soup but Witchel grew up eating them fried. He was working with Arthur Schwartz, author of six cookbooks, who had his own recipe for the kreplachs which had been served in soup. The bottom line was that Witchel would never be able to recreate the tastes of his memories. The memory elevated the actual taste of the product.
Some people have asked me the same question about the memory of my grandmother’s crepes and have insisted that I would never be able to recreate them and that it would be impossible. I am now coming to the same conclusion but I will continue to try to find the recipe with the hope that I really can recreate the pleasant taste of my youth.
Witchel shared a story, one that I have heard before, and I thought that I would share it with you because it outlines an idea that comes up in my classes. “There was a man whose wife died. After a long time he remarried. His new wife cooked every night and knocked herself out to make the meals as pleasing as his first wife’s. And every night the husband would taste them, shake his head and say, ‘Not as good.’ One night, the new wife was on the phone talking to her friend and the dinner burned. “Who cares?” she thought bleakly. ‘What does it matter?’ She served the burned food and her husband was ecstatic. ‘Finally!’ he exulted. “Now it’s as good.” The story is a perfect example of how our memories of food and the realities can be totally different. Our minds play games with us and we remember the tastes differently than they actually tasted.
There can be another problem in recreating an heirloom recipe and that is that the ingredients can be “improved.” Some products are not even available that were here 100 years ago. Take extra care when using ingredients that may have been improved over the years, like self-rising flour. My ancestors would have used yeast in their coffee cake rather than self-rising flour. Dairy products have changed so that butter and milk may have different water-to-fat content. Some products may contain emulsifiers to stabilize them so that they have a longer shelf life. Some of our fruits and vegetables have less taste since they are picked before they are ripe and left to ripen in our stores. All these things have an effect on the recipes. It just means that we need to actually prepare them, evaluate the taste and make our best judgment to add things to make the taste as close as possible to our memory of it.
Hopefully I have not discouraged you in the effort of recording your family recipes. The food may not be exactly like your relatives made it, but it will be close. And those kids of tomorrow will never have tasted the original, so close is good enough.
Hot off the web:
New Video Recipes Offer a FunTtwist on Every Meal
PR Web (press release) - Ferndale, WA, USA
Le Mars, Iowa (PRWE
March 28, 2008 -- Discover new recipe ideas by
watching a cooking demonstration in your home. With a new video recipe every month, ...
Lulu Creator has Cookbooks coming out
PR Newswire (press release) - New York, NY, USA
"Glamour in the Kitchen" is the first in a series of four cookbooks that will be published on Lulu.com in 2009
Author fills cookbook with stories of Italy
Author fills pages with stories and recipes from Italy
The Register-Guard - Eugene, OR, USA
The book has many recipes with casual amounts and directions tucked into
the stories. One describes a gratin dish of peppers -- including long, green, ...
Kids Unite to create fund raising cookbook
Great Falls Tribune - Great Falls, MT, USA
When you stir the two together for a good cause you get a little gem of a
cookbook. Students from the Fairhaven Colony joined forces with the kids and ...
Finding-sumptuous-cooking-recipes
By Author
A lot of people find that the majority of their cooking recipes come from family members such as their grandmother or mother. But for some people, this just is not the case or they would like to build their own collection. ...
Newly released cookbook contains more than recipes
Tyler Morning Telegraph - Tyler, TX, USA
If you are looking for that inspiration, take a glimpse inside the pages of
these cookbooks. You can find them at your local bookstore. ...
Delicious-gluten-free-recipes
SheKnows.com - Scottsdale, AZ, USA
Gluten-free recipes can be just as satisfying - and even more so, because
you won't be plagued with gastrointestinal distress. These are just three of the ...
Bilingual cookbook is trying to get kids to eat healthy
Bilingual cookbook aims to encourage youngsters to eat healthily
Farmers Guardian - Preston, England, UK
SCHOOLCHILDREN in Cardiff helped unveil Hybu Cig Cymru Meat Promotion Wales' first bilingual cookbook exclusively for youngsters. Children from Ysgol Pencae ...
Recipes-came-about-by-evolution
Recipes came about by evolution
New Scientist (subscription) - UK
Yet evolutionary mechanisms may well be reflected in recipes for these tried-and-tested dishes. Physicist Antonio Roque of the University of São Paulo in ...
Biblical foods theme for cookbook Biblical foods the theme for new clever cookbook
Munster Times - Munster, IN, USA
Every Easter season, I always watch the Cecille B. DeMille 1956 film
classic "The Ten Commandments" on television with my parents. ...
A look at some historical cookbooks
We don't take enough time to use cookbooks
Edwardsburg Argus - MI, USA
Homemakers of the 19th century had few cookbooks. Not like today when you
go into a Barnes and Noble and see shelves of cookbooks. Earlier women cooked from ...
Some diabetes Recipes
Author and diabetes group team up on cookbook
Houston Chronicle - United States
Diabetic Cookbook: Stove-Top and Oven Recipes -- for Everyone! (Good Books, $15.95). Part of the popular Fix-It series, this cookbook specializes in meals ...
Cookbook-mess- You are not alone,
By Ed
While we don't exactly have a huge library of cookbooks and stuff, there is a pretty good amount of them around here. It's not just cookbooks either. There'sa whole stack of Rachael Ray's magazine and loads of other magazines, ...
Healthy Recipe Make Overs
For Thought: Healthy recipe makeover tips
Gaston Gazette - Gastonia, NC, USA
A great place to start is with the recipes and meal ideas you use on a regular basis. Reducing extra fat and calories in the foods you prepare at home can ...
What will they think of next...
Pandigital cooks up kitchen digital frame/HDTV/recipe display
By Nino Marchetti
Pandigital has revealed a hybrid HDTV, digital cookbook and picture frame for those who never want to leave their kitchens. It is called, aptly enough, the Pandigital Kitchen HDTV/Digital Cookbook/Digital Photo Frame and pricing is set ...
Hella is a member of:
Association of Personal Historians
www.personalhistorians.org
Gotstories
www.gotstories.org
The Legacy Center
www.ethicalwills.org
Meet Minneaolis
www.meetminneapolis.com
If you would like to receive your own copy of the free monthly newsletter just email me at memorycookbooks@gmail.com Newsletters posted here will always be a month old so that subscribers get them first.
______ All the News That’s Fit to Cook and Write about_______
Announcements:
Coming this May there will be a few changes to www.platefullofmemories.com.There will be a blog where you can share your ideas and experiences of writing your own cookbook. If there is a lot of interest it may become a forum. Time will tell. I will be adding my own insights that are not part of the newsletter. I have a hard time deciding each month which of the great things I learn should be in the newsletter and which should wait another month. I hope you will join in the discussion starting May 5th!
My soapbox:
Close is good enough
It was a joy reading Alex Witchel’s article, “Missing Ingredient, Gone for Good,” in the New York Times’ “Dining In” section. If you know anything about me, you know that just because of the title I had to read the article. Witchel was trying to recreate his paternal grandmother’s kreplachs. These are a traditional Jewish pocket food, a pastry filled with meat. They are very similar to wontons but, as the article explains, these are not wontons. I have had them only in soup but Witchel grew up eating them fried. He was working with Arthur Schwartz, author of six cookbooks, who had his own recipe for the kreplachs which had been served in soup. The bottom line was that Witchel would never be able to recreate the tastes of his memories. The memory elevated the actual taste of the product.
Some people have asked me the same question about the memory of my grandmother’s crepes and have insisted that I would never be able to recreate them and that it would be impossible. I am now coming to the same conclusion but I will continue to try to find the recipe with the hope that I really can recreate the pleasant taste of my youth.
Witchel shared a story, one that I have heard before, and I thought that I would share it with you because it outlines an idea that comes up in my classes. “There was a man whose wife died. After a long time he remarried. His new wife cooked every night and knocked herself out to make the meals as pleasing as his first wife’s. And every night the husband would taste them, shake his head and say, ‘Not as good.’ One night, the new wife was on the phone talking to her friend and the dinner burned. “Who cares?” she thought bleakly. ‘What does it matter?’ She served the burned food and her husband was ecstatic. ‘Finally!’ he exulted. “Now it’s as good.” The story is a perfect example of how our memories of food and the realities can be totally different. Our minds play games with us and we remember the tastes differently than they actually tasted.
There can be another problem in recreating an heirloom recipe and that is that the ingredients can be “improved.” Some products are not even available that were here 100 years ago. Take extra care when using ingredients that may have been improved over the years, like self-rising flour. My ancestors would have used yeast in their coffee cake rather than self-rising flour. Dairy products have changed so that butter and milk may have different water-to-fat content. Some products may contain emulsifiers to stabilize them so that they have a longer shelf life. Some of our fruits and vegetables have less taste since they are picked before they are ripe and left to ripen in our stores. All these things have an effect on the recipes. It just means that we need to actually prepare them, evaluate the taste and make our best judgment to add things to make the taste as close as possible to our memory of it.
Hopefully I have not discouraged you in the effort of recording your family recipes. The food may not be exactly like your relatives made it, but it will be close. And those kids of tomorrow will never have tasted the original, so close is good enough.
Hot off the web:
New Video Recipes Offer a FunTtwist on Every Meal
PR Web (press release) - Ferndale, WA, USA
Le Mars, Iowa (PRWE
March 28, 2008 -- Discover new recipe ideas bywatching a cooking demonstration in your home. With a new video recipe every month, ...
Lulu Creator has Cookbooks coming out
PR Newswire (press release) - New York, NY, USA
"Glamour in the Kitchen" is the first in a series of four cookbooks that will be published on Lulu.com in 2009
Author fills cookbook with stories of Italy
Author fills pages with stories and recipes from Italy
The Register-Guard - Eugene, OR, USA
The book has many recipes with casual amounts and directions tucked into
the stories. One describes a gratin dish of peppers -- including long, green, ...
Kids Unite to create fund raising cookbook
Great Falls Tribune - Great Falls, MT, USA
When you stir the two together for a good cause you get a little gem of a
cookbook. Students from the Fairhaven Colony joined forces with the kids and ...
Finding-sumptuous-cooking-recipes
By Author
A lot of people find that the majority of their cooking recipes come from family members such as their grandmother or mother. But for some people, this just is not the case or they would like to build their own collection. ...
Newly released cookbook contains more than recipes
Tyler Morning Telegraph - Tyler, TX, USA
If you are looking for that inspiration, take a glimpse inside the pages of
these cookbooks. You can find them at your local bookstore. ...
Delicious-gluten-free-recipes
SheKnows.com - Scottsdale, AZ, USA
Gluten-free recipes can be just as satisfying - and even more so, because
you won't be plagued with gastrointestinal distress. These are just three of the ...
Bilingual cookbook is trying to get kids to eat healthy
Bilingual cookbook aims to encourage youngsters to eat healthily
Farmers Guardian - Preston, England, UK
SCHOOLCHILDREN in Cardiff helped unveil Hybu Cig Cymru Meat Promotion Wales' first bilingual cookbook exclusively for youngsters. Children from Ysgol Pencae ...
Recipes-came-about-by-evolution
Recipes came about by evolution
New Scientist (subscription) - UK
Yet evolutionary mechanisms may well be reflected in recipes for these tried-and-tested dishes. Physicist Antonio Roque of the University of São Paulo in ...
Biblical foods theme for cookbook Biblical foods the theme for new clever cookbook
Munster Times - Munster, IN, USA
Every Easter season, I always watch the Cecille B. DeMille 1956 film
classic "The Ten Commandments" on television with my parents. ...
A look at some historical cookbooks
We don't take enough time to use cookbooks
Edwardsburg Argus - MI, USA
Homemakers of the 19th century had few cookbooks. Not like today when you
go into a Barnes and Noble and see shelves of cookbooks. Earlier women cooked from ...
Some diabetes Recipes
Author and diabetes group team up on cookbook
Houston Chronicle - United States
Diabetic Cookbook: Stove-Top and Oven Recipes -- for Everyone! (Good Books, $15.95). Part of the popular Fix-It series, this cookbook specializes in meals ...
Cookbook-mess- You are not alone,
By Ed
While we don't exactly have a huge library of cookbooks and stuff, there is a pretty good amount of them around here. It's not just cookbooks either. There'sa whole stack of Rachael Ray's magazine and loads of other magazines, ...
Healthy Recipe Make Overs
For Thought: Healthy recipe makeover tips
Gaston Gazette - Gastonia, NC, USA
A great place to start is with the recipes and meal ideas you use on a regular basis. Reducing extra fat and calories in the foods you prepare at home can ...
What will they think of next...
Pandigital cooks up kitchen digital frame/HDTV/recipe display
By Nino Marchetti
Pandigital has revealed a hybrid HDTV, digital cookbook and picture frame for those who never want to leave their kitchens. It is called, aptly enough, the Pandigital Kitchen HDTV/Digital Cookbook/Digital Photo Frame and pricing is set ...
Hella is a member of:
Association of Personal Historians
www.personalhistorians.org
Gotstories
www.gotstories.org
The Legacy Center
www.ethicalwills.org
Meet Minneaolis
www.meetminneapolis.com
If you would like to receive your own copy of the free monthly newsletter just email me at memorycookbooks@gmail.com Newsletters posted here will always be a month old so that subscribers get them first.
June
Plate Full of Memories Newsletter June 2008
______ All the News that fit to Cook and Write about_______
Announcements:
A Plate Full of Memories appeared in the Chicago Tribune in June. I just received an actual copy of the newspaper today and I was very impressed with the layout of that issue. It is another reason to get an actual paper than just read it on the web.
So many recipes, so little time Chicago Tribune - United States
Let's move on ... to all the cookbooks you own, some of which contain recipes you have made ... and want to make again—if only you could remember the name ...
Recipes and cookbooks Chicago Tribune - United States
How to turn those growing piles of recipes into a cookbook that's ... Your favorite potato salad from that cookbook by the French guy. The neighbor's cousin's sangria recipe she was kind enough to share, in
handwriting that ...:
My soapbox:
If you are anything like me in the kitchen, when you cook you get some splotches on your open cookbook. When I teach I proudly hold up my thirty-year-old cookbook that is marked with splatters. Those splatters are a badge of honor for a frequently used cookbook. If I could do an heirloom cookbook I would not want all the work to be covered with food particles or grease.
When I teach I have been asked about laminating the pages so that they are not destroyed in use. I have always said yes and that I thought it was a good idea. So for this newsletter I thought I would do some research and tell you about it.
I made a call to Kinko’s and they charge about $3.00 per page for lamentation while Office Max charges about a dollar. Therefore if you multiply your pages by these charges it gives you an idea how much those pages would cost.
I have used plastic sheets in my three ring binders for years. Once a recipe has been approved (meaning we want to make it again), it goes into the plastic covers. This works well with a three-ring binder which you can purchase in an office supply, photography store or scrapbooking stores in packages with 5 or 10 covers.
Then I remembered seeing a product evaluation on Test Kitchens www.testkitchens.com or www.cooksillustrated.com for cookbook holders that also protect your book. So I went to their website and found the article with the products that they tested. One thing I loved was that they had updated the article from its original appearance, since one of the products is no longer available. The criteria that they used made so much sense to me:
· Size: a quality cookbook holder should accommodate a book of any size, regardless of whether the recipe is in the front, middle or the back.
· Ease of use: the holder should make it easy to insert and remove the cookbook.
· Stability: the holder should keep the book stable, even on a wet surface.
· Effectiveness: the shield should protect the entire page from splatters and the cook should have no trouble reading through the shield.
· Durability: The shield should be stain- and scratch-resistant and easy to clean.
· Storage: holders that folded for storage were preferred over those that did not.
I have included the criteria so if you want to shop for one yourself you would know how to evaluate the best one for your own needs.
Recommended with reservations: Williams-Sonoma Glass Cookbook holder and Amco 3-piece Cookbook stand
Not Recommended: The Eye-Level Convertible Cookbook Holder and the Acrylic Holder at the Container Store
Recommended: See the attachment….
Hot off the Net…All the News:
TasteBook and Foodnetwork ink deal
Biloxi Sun Herald - MS, USA
Now, home cooks everywhere can create TasteBook personalized cookbooks filled with their favorite recipes from Food Network Kitchens, a unique group of ...
10 Things Celebrity Chefs Won't Tell You
10 Things Celebrity Chefs Won't Tell You
Smartmoney.com - USA
Before you spend $35 on his Mesa Grill Cookbook, check out FoodNetwork.com's recipe database, where among the 36000-plus recipes you
can browse,
Old Recipes Influence Modern Cuisine Staunton News Leader - Staunton,VA,USA
The recipe, or receipt as it would have been called, came from Robert May's 1685 cookbook, "The Accomplisht Cook, or the Art and Mastery of Cooking.
When the Heat Turns Up, Get out of the Kitchen
NPR - USA
NPR.org, May 27, 2008 · This year's collection of bright, colorful, can-do summer cookbooks issues a rallying cry: How long can you go without turning
on ...
Tested recipes From Minnesota Cookbooks Pioneer Press - St. Paul,MN,USA
"660 Curries" author Raghavan Iyer's love for the combination of peanuts and spinach inspired this delicious recipe. Making the Kolhapuri masala
(Kolhapur ...
Son wishes he had mother's recipes! FayObserver.com - Fayetteville,NC,USA
“I would love to be able to duplicate some of her pies, but you know how many in that generation handled cooking — no written recipe; all by memory. ...
Organize A Super Cheap Cookbook, By Jennifer
Now I have these totally cool, very brightly photographed cookbooks. Much better than cookbooks you can buy. A bonus of my cookbooks is that the plastic page protectors keep ingredients off the pages. We all spill pumpkin pie mix ...
Frugal LivingChester DailyLocal.com - PA, USA
I found some “retro” cookbooks and booklets dating from the early 1900s to 1950s. I love to read them in my spare time. Some folks look for them in.
Simple Ways to Lighten up traditional Recipes
Asheville Citizen-Times - NC,USA
With a few simple substitutions, you can not only make traditional recipes healthier, you can have your cake and eat it, too (and what good is cake if you ...
The true story of cheesecake The unbelievable yet true story of cheesecake
Jerusalem Post - Israel
This early recipe called for crushing cheese and mixing it with flour and egg before baking it. Alternate Greek recipes also added honey, bringing the ...
Some Recipes have memory making ingredients
SunJournal.com (subscription) - Lewiston,ME,USA
When I make a favorite recipe, it doesn't matter how long it has been – the recipe takes me back to a special place and time. And so as I made an old family ...
Hella Buchheim coaches’ people writing their life stories and creating their family memory cookbooks. Her company, Personal Histories, is committed to helping people document their stories from start to finish. You have her permission to share this newsletter with your friends and family. If you want to be added to the mailing list for future letters, contact her at memorycookbooks@gmail.com or info@platefullofmemories.com. You can have your name removed from this mailing list at any time by contacting her and indicating that you want your named removed from the newsletter mailing list. This list is never shared or sold. Your feedback is always welcome!
______ All the News that fit to Cook and Write about_______
Announcements:
A Plate Full of Memories appeared in the Chicago Tribune in June. I just received an actual copy of the newspaper today and I was very impressed with the layout of that issue. It is another reason to get an actual paper than just read it on the web.
So many recipes, so little time Chicago Tribune - United States
Let's move on ... to all the cookbooks you own, some of which contain recipes you have made ... and want to make again—if only you could remember the name ...
Recipes and cookbooks Chicago Tribune - United States
How to turn those growing piles of recipes into a cookbook that's ... Your favorite potato salad from that cookbook by the French guy. The neighbor's cousin's sangria recipe she was kind enough to share, in
handwriting that ...:
My soapbox:
If you are anything like me in the kitchen, when you cook you get some splotches on your open cookbook. When I teach I proudly hold up my thirty-year-old cookbook that is marked with splatters. Those splatters are a badge of honor for a frequently used cookbook. If I could do an heirloom cookbook I would not want all the work to be covered with food particles or grease.
When I teach I have been asked about laminating the pages so that they are not destroyed in use. I have always said yes and that I thought it was a good idea. So for this newsletter I thought I would do some research and tell you about it.
I made a call to Kinko’s and they charge about $3.00 per page for lamentation while Office Max charges about a dollar. Therefore if you multiply your pages by these charges it gives you an idea how much those pages would cost.
I have used plastic sheets in my three ring binders for years. Once a recipe has been approved (meaning we want to make it again), it goes into the plastic covers. This works well with a three-ring binder which you can purchase in an office supply, photography store or scrapbooking stores in packages with 5 or 10 covers.
Then I remembered seeing a product evaluation on Test Kitchens www.testkitchens.com or www.cooksillustrated.com for cookbook holders that also protect your book. So I went to their website and found the article with the products that they tested. One thing I loved was that they had updated the article from its original appearance, since one of the products is no longer available. The criteria that they used made so much sense to me:
· Size: a quality cookbook holder should accommodate a book of any size, regardless of whether the recipe is in the front, middle or the back.
· Ease of use: the holder should make it easy to insert and remove the cookbook.
· Stability: the holder should keep the book stable, even on a wet surface.
· Effectiveness: the shield should protect the entire page from splatters and the cook should have no trouble reading through the shield.
· Durability: The shield should be stain- and scratch-resistant and easy to clean.
· Storage: holders that folded for storage were preferred over those that did not.
I have included the criteria so if you want to shop for one yourself you would know how to evaluate the best one for your own needs.
Recommended with reservations: Williams-Sonoma Glass Cookbook holder and Amco 3-piece Cookbook stand
Not Recommended: The Eye-Level Convertible Cookbook Holder and the Acrylic Holder at the Container Store
Recommended: See the attachment….
Hot off the Net…All the News:
TasteBook and Foodnetwork ink deal
Biloxi Sun Herald - MS, USA
Now, home cooks everywhere can create TasteBook personalized cookbooks filled with their favorite recipes from Food Network Kitchens, a unique group of ...
10 Things Celebrity Chefs Won't Tell You
10 Things Celebrity Chefs Won't Tell You
Smartmoney.com - USA
Before you spend $35 on his Mesa Grill Cookbook, check out FoodNetwork.com's recipe database, where among the 36000-plus recipes you
can browse,
Old Recipes Influence Modern Cuisine Staunton News Leader - Staunton,VA,USA
The recipe, or receipt as it would have been called, came from Robert May's 1685 cookbook, "The Accomplisht Cook, or the Art and Mastery of Cooking.
When the Heat Turns Up, Get out of the Kitchen
NPR - USA
NPR.org, May 27, 2008 · This year's collection of bright, colorful, can-do summer cookbooks issues a rallying cry: How long can you go without turning
on ...
Tested recipes From Minnesota Cookbooks Pioneer Press - St. Paul,MN,USA
"660 Curries" author Raghavan Iyer's love for the combination of peanuts and spinach inspired this delicious recipe. Making the Kolhapuri masala
(Kolhapur ...
Son wishes he had mother's recipes! FayObserver.com - Fayetteville,NC,USA
“I would love to be able to duplicate some of her pies, but you know how many in that generation handled cooking — no written recipe; all by memory. ...
Organize A Super Cheap Cookbook, By Jennifer
Now I have these totally cool, very brightly photographed cookbooks. Much better than cookbooks you can buy. A bonus of my cookbooks is that the plastic page protectors keep ingredients off the pages. We all spill pumpkin pie mix ...
Frugal LivingChester DailyLocal.com - PA, USA
I found some “retro” cookbooks and booklets dating from the early 1900s to 1950s. I love to read them in my spare time. Some folks look for them in.
Simple Ways to Lighten up traditional Recipes
Asheville Citizen-Times - NC,USA
With a few simple substitutions, you can not only make traditional recipes healthier, you can have your cake and eat it, too (and what good is cake if you ...
The true story of cheesecake The unbelievable yet true story of cheesecake
Jerusalem Post - Israel
This early recipe called for crushing cheese and mixing it with flour and egg before baking it. Alternate Greek recipes also added honey, bringing the ...
Some Recipes have memory making ingredients
SunJournal.com (subscription) - Lewiston,ME,USA
When I make a favorite recipe, it doesn't matter how long it has been – the recipe takes me back to a special place and time. And so as I made an old family ...
Hella Buchheim coaches’ people writing their life stories and creating their family memory cookbooks. Her company, Personal Histories, is committed to helping people document their stories from start to finish. You have her permission to share this newsletter with your friends and family. If you want to be added to the mailing list for future letters, contact her at memorycookbooks@gmail.com or info@platefullofmemories.com. You can have your name removed from this mailing list at any time by contacting her and indicating that you want your named removed from the newsletter mailing list. This list is never shared or sold. Your feedback is always welcome!
July
Plate Full of Memories July 2008 Newsletter
_____ All the News that fit to Cook and Write about_______
My soapbox:
Christmas in July…
I just opened the freezer trying to find space to put in the mulberries I had just picked. The freezer is pretty full of leftovers (that is another story) when I notice a smoked turkey, which was a Christmas gift. I am currently thinking about smoked turkey curry salad and smoked turkey enchiladas. If any one has any great recipes for smoked turkey I would love it if you would send them to me right away since the freezer life on poultry is, I think, six months.
By opening the freezer and thinking about Christmas brought to my attention that if you are planning on giving a Family Memory Cookbook this year to your family you might want to start right now. Although some people spend years working on their cookbook, I think you can have it done in 5 to 6 months. If you own A Plate Full of Memories you know that you can work the charts backwards so that you can pick a date to get it to the printers and have all the deadlines reflect that as the end project.
If there was ever a perfect time when gift giving was going to be personal and heartfelt, a memory cookbook is the right gift. You do not have to drive all over town looking for all those gifts for all the members of your family. So a memory cookbook saves you gas and money. Knowing what you are going to give as a gift will save you stressing about what to give every one on your list.
Here is all you have to do: with a limited budget you can buy three ring binders and print your cookbook on your computer and make copies for every family member. Use a family photo on the cover and you have a family gift that is under $5.00. A memory cookbook will save your budget. You can limit the number of pages in this year’s edition if the budget is really tight. You may have noticed that I said “this year’s edition” since that allows you to add more pages next year, more photos and more stories. Use recycled paper and you have a green cookbook helping save the environment. Needless to say, if you have a bigger budget you can do a more stylish cookbook with one of the print on demand publishers for as little as $13.00 (you have seen their on-line ads.)
If you create a cookbook full of family favorite recipes and stories about your family, you will have created a family treasure that will be priceless even in economically tight times for everyone. So a memory cookbook will save you gas, money, stress and more importantly, it will save your families memories.
Hot off the Net…All the News:
Writing Your Own Cookbook For Fun And Profit
By hobjzdmqlb(hobjzdmqlb)
If you have a dream of getting your cookbook published --- GO FOR IT!
But prepare yourself in all aspects of the process before taking each
step and certainly before signing anything (like a contract). Read,
study and learn all you can ...
<http://adoieifb.blogspot.com/2008/07/writing-your-own-cookbook-for-fun-and.html>
Author updates Yiddish recipes
El Paso Times - El Paso,TX,USA
Reading Arthur Schwartz's newest book "Jewish Home Cooking -- Yiddish
Recipes Revisited" (Ten Speed Press, $35) was like a walk down memory lane
spiked with ...
<http://www.elpasotimes.com/living/ci_9890651>
Where can I find nutritious recipes?
Government websites offer a variety of nutritious recipes, including heart-healthy recipes, diabetes-friendly recipes, and recipes high in fruits and vegetables. In addition, the US Department of Agriculture features an online recipe ...
<http://answers.usa.gov/cgi-bin/gsa_ict.cfg/php/enduser/std_adp.php?p_faqid=7853>
How reliable are Internet recipes?
South Bend Tribune - South Bend,IN,USA
By ERICA MARCUS No more reliable than recipes that are not on the Internet
— and possibly a lot less. Would you try a recipe given to you by someone
you had ...
<http://www.southbendtribune.com/apps/pbcs.dll/article?AID=/20080713/Lives/341839454/1056/Lives>
Wacky Cake a blast from the past
Chicago Tribune - United States
Published recipes for Wacky Cake can be traced back to the 1940s, Lynne
Olver, a reference librarian, writes on her culinary history Web site, ...
<http://www.chicagotribune.com/sns-fdcook2-wk2,0,4678966.story>
Food for thought: Polish recipes should help keep visitors from ...
Windsor Beacon - Windsor,CO,USA
By Ruth Brunner • Food for thought • July 10, 2008 As I mentioned last
week, two Polish college students will be spending July and August in
Windsor. ...
<http://www.coloradoan.com/apps/pbcs.dll/article?AID=/20080710/WINDSORBEACON1302/807100317/1131/WINDSORBEACON01>
Lutheran cookbook shares global and religious potpourri of recipes
Ecumenical News International - Geneva,Switzerland
A cookbook published by the Lutheran World Federation not only contains
more than 100 recipes from 22 countries, but also offers an insight into
how people ...
<http://www.eni.ch/featured/article.php?id=2069>
August
Plate Full of Memories August 2008 Newsletter
______ All the News that fit to Cook and Write about_______
Housekeeping:
I will be adding my old newsletters to my blog so if you want to reread them or find a link that you wanted to refer to, they will be posted there. They will be posted two weeks after you receive yours by email.
My Soap Box:
If you ever have spoken to me, you know that I am really committed to helping as many people as possible complete their stories and cookbooks. And you have heard me complain about not having my grandmother’s recipes. It has been one of the motivating factors in my helping people record their recipes and stories.
The other day I was given some cucumbers from someone’s garden. I decided to make cucumber salad with them. I was cutting up some cucumbers and realized it was a dish that I have been making since I do not remember when. Therefore I have been making it for a long time! It is one of those recipes in my head for which I do not need a recipe or instructions. As I was cutting the slices thinly, since I did not have my mandolin available, a light went off in my head. “Hella, you learned to make this when you were little, helping your mother. Your grandmother used to serve this in the summer time with cucumbers that were not made into pickles.” I had acquired a recipe the old fashioned way and did not realize it. These lessons were learned from mother to daughter and mother to daughter. These recipes were never written down. These recipes were learned just by helping. These recipes were made each year with no thought that they would not be made in the future.
My task now is jot down all those things I make without thinking about what goes into them. In my little head are stored some my grandmother’s recipes. I had always wanted a book where she had written down her recipes, in other words, a cookbook that could be shared and passed down. My new task is to write down what I make without a cookbook for instruction. You too may have those recipes in your present-day cooking and not be aware of them. As you make your everyday meals you too may notice that some of the foods you cook each day are those your mother created for you. It was an “ah-ha” moment for me.
My grandmother did make dishes that were hers alone, for which I will never have “her” recipe. I only ate those meals and never helped her prepare them. I will continue to search for a recipe that comes close by testing the ones I find in magazines and cookbooks. Now to find her pickle recipe!
Hot off the internet!!
2008 Duluth News Tribune Taste! Cookbook Contest
Duluth News Tribune - Duluth,MN,USA
Cookbook Contest is looking for original recipes with 6 ingredients or less
(salt and pepper do not count). E-mail your recipes to
cookbook@duluthnews.com ...
Cookbook Proposal
mediabistro.com - New York,NY,USA
With thousands of cookbook proposals submitted to publishers each year, how
can you make certain that yours will stand out? Will it get you that signed
Key-ingredients-the-american-cookbook-project
By Sarah Wolf
In a compelling examination of the connection between American cultures and
the foods they create, Museum on Main Street, a project of the Smithsonian
Institution, has put together a collaborative online cookbook featuring
recipes and ...
Family recipe book embraces more than food
Gustine Press-Standard - Newman,CA,USA
In the midst of collecting treasured family recipes I have gotten to
“know” some family members I have yet to meet in person. Along with the
recipes came ...
Dusty Books Clean Plates
Christian Science Monitor - Boston,MA,USA
Meanwhile, I do confess to having one steady summer-reading companion that
I can literally count on: "The Cookbook That Counts," whose recipes are
designed ...
Canning recipes return to old
Brewton Standard - AL, United States
Canning season is well underway and this year we are receiving many calls
relating to canning using “Grandmas” old recipe. There is something
slightly ...
Manage Your Recipes
Connoisseur makes managing your recipes as easy as iTunes makes
managing your music. From the elegant and snappy interface to
auto-completing ingredients, we have put in the hard yards so you can
focus on what is important; ...
Weekly Column Will Feature Recipes from days gone by
Vicksburg Post - Vicksburg,MS,USA
By Laurin Stamm In early December of 1977, food editor Laurin Stamm began a
weekly recipe column titled "From the Kitchen of The Cypress House. ...
Take online Recipe suggestions with a grain of salt
Minneapolis Star Tribune - Minneapolis,MN,USA
By ERICA MARCUS, Newsday Would you try a recipe given to you by someone you
had never met or heard of? Well, consider if that someone posted a recipe
on an ...
Morris Press Cookbook Kit
By FreebieQueen
Morris Press Cookbook kit PLEASE keep in mind this is really for
fundraising. thanks Order our free cookbook kit for keepsake or fundraiser:
Includes our Cookbook Publishing Guide, sample cookbooks, and our ...
Top 5 Ways Cookbook Template/Matilda's Family Cookbook KIt
Using a cookbook template is a tried and true results-getting process
steeped in many crafting traditions. For example, sewing hobbyists use
patterns. Interior decorators use stencils. Painters and muralists use
outlines. ...
Starting Your Cookbook in Time For Christmas
PR Web (press release) - Ferndale,WA,USA
Boise ID (PRWE August 6, 2008 -- Family cooks who want to make a cookbook
with all their favorite family recipes in time for Christmas now have a
simple ...
Reunion Fare
Moscow-Pullman Daily News - Moscow,ID,USA
In 1988, I helped a cousin put together “The Creech Family Cookbook”
which was a big hit at that year’s reunion. Relatives submitted their
best and favorite ...
Cookbook Holder (clear)
This handy cookbook holder helps you read recipes while you cook. Clear,
easy to clean acrylic page protector keeps book or magazine pages visible
while preventing spills and splatters from damaging the recipe you're
testing. ... (Clear) (8 1/2"H x 12"W x 3"D)
Hella Buchheim coaches’ people writing their life stories and creating their family memory cookbooks. Her company, Personal Histories, is committed to helping people document their stories from start to finish. You have her permission to share this newsletter with your friends and family. If you want to be added to the mailing list for future letters, contact her at memorycookbooks@gmail.com. You can have your name removed from this mailing list at any time by contacting her and indicating that you want your named removed from the newsletter mailing list in the subject line. This list is never shared or sold. Your feedback is always welcome at info@platefullofmemories.com !
______ All the News that fit to Cook and Write about_______
Housekeeping:
I will be adding my old newsletters to my blog so if you want to reread them or find a link that you wanted to refer to, they will be posted there. They will be posted two weeks after you receive yours by email.
My Soap Box:
If you ever have spoken to me, you know that I am really committed to helping as many people as possible complete their stories and cookbooks. And you have heard me complain about not having my grandmother’s recipes. It has been one of the motivating factors in my helping people record their recipes and stories.
The other day I was given some cucumbers from someone’s garden. I decided to make cucumber salad with them. I was cutting up some cucumbers and realized it was a dish that I have been making since I do not remember when. Therefore I have been making it for a long time! It is one of those recipes in my head for which I do not need a recipe or instructions. As I was cutting the slices thinly, since I did not have my mandolin available, a light went off in my head. “Hella, you learned to make this when you were little, helping your mother. Your grandmother used to serve this in the summer time with cucumbers that were not made into pickles.” I had acquired a recipe the old fashioned way and did not realize it. These lessons were learned from mother to daughter and mother to daughter. These recipes were never written down. These recipes were learned just by helping. These recipes were made each year with no thought that they would not be made in the future.
My task now is jot down all those things I make without thinking about what goes into them. In my little head are stored some my grandmother’s recipes. I had always wanted a book where she had written down her recipes, in other words, a cookbook that could be shared and passed down. My new task is to write down what I make without a cookbook for instruction. You too may have those recipes in your present-day cooking and not be aware of them. As you make your everyday meals you too may notice that some of the foods you cook each day are those your mother created for you. It was an “ah-ha” moment for me.
My grandmother did make dishes that were hers alone, for which I will never have “her” recipe. I only ate those meals and never helped her prepare them. I will continue to search for a recipe that comes close by testing the ones I find in magazines and cookbooks. Now to find her pickle recipe!
Hot off the internet!!
2008 Duluth News Tribune Taste! Cookbook Contest
Duluth News Tribune - Duluth,MN,USA
Cookbook Contest is looking for original recipes with 6 ingredients or less
(salt and pepper do not count). E-mail your recipes to
cookbook@duluthnews.com ...
Cookbook Proposal
mediabistro.com - New York,NY,USA
With thousands of cookbook proposals submitted to publishers each year, how
can you make certain that yours will stand out? Will it get you that signed
Key-ingredients-the-american-cookbook-project
By Sarah Wolf
In a compelling examination of the connection between American cultures and
the foods they create, Museum on Main Street, a project of the Smithsonian
Institution, has put together a collaborative online cookbook featuring
recipes and ...
Family recipe book embraces more than food
Gustine Press-Standard - Newman,CA,USA
In the midst of collecting treasured family recipes I have gotten to
“know” some family members I have yet to meet in person. Along with the
recipes came ...
Dusty Books Clean Plates
Christian Science Monitor - Boston,MA,USA
Meanwhile, I do confess to having one steady summer-reading companion that
I can literally count on: "The Cookbook That Counts," whose recipes are
designed ...
Canning recipes return to old
Brewton Standard - AL, United States
Canning season is well underway and this year we are receiving many calls
relating to canning using “Grandmas” old recipe. There is something
slightly ...
Manage Your Recipes
Connoisseur makes managing your recipes as easy as iTunes makes
managing your music. From the elegant and snappy interface to
auto-completing ingredients, we have put in the hard yards so you can
focus on what is important; ...
Weekly Column Will Feature Recipes from days gone by
Vicksburg Post - Vicksburg,MS,USA
By Laurin Stamm In early December of 1977, food editor Laurin Stamm began a
weekly recipe column titled "From the Kitchen of The Cypress House. ...
Take online Recipe suggestions with a grain of salt
Minneapolis Star Tribune - Minneapolis,MN,USA
By ERICA MARCUS, Newsday Would you try a recipe given to you by someone you
had never met or heard of? Well, consider if that someone posted a recipe
on an ...
Morris Press Cookbook Kit
By FreebieQueen
Morris Press Cookbook kit PLEASE keep in mind this is really for
fundraising. thanks Order our free cookbook kit for keepsake or fundraiser:
Includes our Cookbook Publishing Guide, sample cookbooks, and our ...
Top 5 Ways Cookbook Template/Matilda's Family Cookbook KIt
Using a cookbook template is a tried and true results-getting process
steeped in many crafting traditions. For example, sewing hobbyists use
patterns. Interior decorators use stencils. Painters and muralists use
outlines. ...
Starting Your Cookbook in Time For Christmas
PR Web (press release) - Ferndale,WA,USA
Boise ID (PRWE
August 6, 2008 -- Family cooks who want to make a cookbookwith all their favorite family recipes in time for Christmas now have a
simple ...
Reunion Fare
Moscow-Pullman Daily News - Moscow,ID,USA
In 1988, I helped a cousin put together “The Creech Family Cookbook”
which was a big hit at that year’s reunion. Relatives submitted their
best and favorite ...
Cookbook Holder (clear)
This handy cookbook holder helps you read recipes while you cook. Clear,
easy to clean acrylic page protector keeps book or magazine pages visible
while preventing spills and splatters from damaging the recipe you're
testing. ... (Clear) (8 1/2"H x 12"W x 3"D)
Hella Buchheim coaches’ people writing their life stories and creating their family memory cookbooks. Her company, Personal Histories, is committed to helping people document their stories from start to finish. You have her permission to share this newsletter with your friends and family. If you want to be added to the mailing list for future letters, contact her at memorycookbooks@gmail.com. You can have your name removed from this mailing list at any time by contacting her and indicating that you want your named removed from the newsletter mailing list in the subject line. This list is never shared or sold. Your feedback is always welcome at info@platefullofmemories.com !
Tomatoes, the signs of summer's end
I was at the pet food store yesterday and they had a cart full of tomatoes that they were giving to their customers since their garden was so plentiful. So last night at book club I brought tomatoes with fresh basil from my garden since my responsibility was the salad course. (it is the only thing I can grow without the rabbits and squirrels tasting...another story for another time) Last weekend listening to the Splendid Table with Lynne Rosetta Kasper I was surprised to hear her talking about making tomato jam splendidtable.publicradio.org/. Then this weekend the New York Times had an article about tomato preserves. I then stated to think what kind of rock I had been living under since I had never heard of this use for tomatoes. I know that people make their own tomato sauce or tomato paste but these recipes were nothing like that. Have any of you heard about this? The New York Times stated that they had run this recipe in 1948 which was scented with lemon,cloves, cinnamon and ginger. And the roots go back to the 18th century. Sounds intriguing.... they even had an updated recipe.