Where there's smoke, there might be cigarettes

This book was my cocktail hour reading a few weeks ago. I had to pick it up, because just look at the cover!

I love the way the graphic floats dreamily on the green background, pretending it's real grass. Peering into the scene, I can almost taste the creamy, cigarette-ash flavored cheese, and the sugary zing of the Riesling. Unfortunately the book's contents were very disappointing, so don't rush out to buy it. But it did get me thinking about the whole smoke while you eat thing. 

Or even, smoke while you cook. 

And so I went in search of books which seem to combine the two. I couldn't find many, but check this one out:

What I don't understand is if she's so busy, why is she simply standing still, holding a spoon and staring deep into the burning ember? You'd think she'd at least turn toward the stove and give a pot a stir. Makes me think there's more than just tobacco in that cigarette.

Contrast this woman:

I like her a great deal more. Unlike with the previous book, this lady doesn't bother pretending. She's going to sit down and enjoy herself, and she doesn't care who knows it. Bubbling pots be damned.

Given how common smoking was, I'm surprised I couldn't find more cookbooks with smoking women on the cover. I uncovered a handful with pipe-smoking men manning barbecue grills, but that's not what I was looking for. If you come across photos of lady smokers at the stove, please share them with us on the Cookbook Love Facebook page, and we'll be happy to feature them.

Random Acts of Cookery

It's rainy and blustery, gray and daunting outside.

I'm making guacamole, thawing a cheap steak, roasting a winter squash, and cooking down a ham bone for stock. None of these activities as yet has any connection to any of the others.

Random acts of cookery. That's what a gray day can do to a soul.

On your mark, pencils set, now WRITE!

We told you there was news afoot, and the day has come to announce it!

In honor of all of you who love to share your memories about kitchens and cooking past, we are putting together a book. Written by YOU!

100 entries will be included in the book. Winners will be based on how well you pull us into the scene as you describe it. So be as descriptive as you can, incorporate your emotions, involve the senses, and generally offer us some good writing.

Gorgeous, full color books will be available shortly after Thanksgiving. Write about a loved one and you just might be able to give them a copy of their story for Christmas!

The contest ends at 11:59pm September 30, 2015.

Now get writing, and GOOD LUCK!

Click here to submit your story.

Click here to get your basic questions answered.

Click here to read the legalese.

NOTE: A $20 submission fee helps us cover all the costs associated with producing the book. While fees like this are common in the writing contest world, we WISH we could offer it for free. Unfortunately our pockets are already inside out and threadbare, and so in order to get your memories in print we have no choice but to include the fee.

How do you want your book to look?

We are working on cover designs for the Cookbook Love Kitchen Memories book. Ideas so far have included:

• A collage of recipes, cookbook covers, and vintage appliance photos.
• Era-inspired drawings of people cooking in their vintage fripperies. 
• A simple, clean design with minimal images.

But this is really YOUR book, so we'd love to hear YOUR ideas. What do you think would make an eye catching and appropriate cover for a book of kitchen memory essays?

News for the Cookbook Love family!

Because you've all been such lovely boys and girls, Cookbook Love has come up with an extra special treat! Stay tuned for all the details which will be announced later this week.

(OK, just one hint. It involves a contest.)

Stove Love. It's a thing.

A few days ago we posted this amazing, fantabulous, dream stove on the Cookbook Love Facebook page:

The darned thing was apparently in competition with Kim Kardashian's butt to break the interwebs, judging by all the likes, shares, and comments that resulted. People tagged each other to call them in and see. People asked if it is for sale (sadly, we do not own it.) People commented in other languages so that we had to use a translator to make sure they weren't pitching discount sunglasses.

It was a glorious mayhem.

When I asked another vintage-loving FB group why this might have happened I got a few interesting responses. The first was that several people had watched as the post went viral, seeing it pop up in other groups. A couple termed it "amazeballs", which it is. Another person said that they had a "positive, visceral reaction to old ranges".

And that, apparently, is the power of stoves. Or of this stove in particular.

Stove love. It's a thing.

Join a Pig Club for Valentine Circus Fun Every Day!

I know we live in an age when twisted, nonsensical humor is hot. And I like it. Ridiculous imagery and word pairings tickle me.

But this valentine...

I just don't know what to think. And I don't know what the designers were thinking.

But there's one thing I DO know. Pigs in Blankets are the perfect dish to go along with this disturbing Valentine.

These little guys, a box of chocolates, and a bottle of bubbly... Need I say more?

Ok, I'll say one thing more. Did you know there was an effort in World War I to get kids to raise pigs? (Me either.)

Don't delay. Join a pig club today.

Veggie Valentines and Sauteed Tomatoes

Valentine cards were made in all sorts of themes, including fruits and vegetables. Here are some samples for you, followed by a simple recipe appropriate for a St. Valentines Day themed meal.

Sauteed Cherry or Grape Tomatoes

1 pt grape or cherry tomatoes
2 tablespoons olive oil or garlic herb basting oil
1 tsp. dried basil
Salt and pepper

Heat the oil in a skillet, and add rinsed tomatoes. Saute over medium heat, turning often. Tomatoes will split as they cook, some sides browning and caramelizing into sweet goodness.  Pierce with the tip of a knife any stubborn tomatoes that refuse to pop on their own. When tomatoes are uniformly softened and popped, add basil and season with salt and pepper to taste. Saute for another few minutes to blend flavors. If using fresh basil, add just before serving.

Serve as a side dish for red meats or roast chicken. Crusty bread is wonderful for scooping up the warm, salty, sweet tomato flesh.

Valentine Countdown: for Adult Eyes Only

I found these Valentines and thought they should be passed along immediately.

But first, kick all the little ones out of the room. I mean it.

.

.

.

Are they gone?

If the coast is clear, just look at this:

What sort of insane person creates cards for kids to pass out, which show other kids inside of refrigerators???

Believe it or not, that card isn't the only one.

Not quite so scary, you might think. But wait.

Look what happens when you open the ice box door:

GET LITTLE JIMMY OUT OF THERE, PRONTO!!!

I want you to run out and find some children right now, and tell them to never, ever climb in a refrigerator. Not for love, nor money, nor even cake.

After I recovered from the initial outrage, I figured I should see how widespread a phenomenon fridge-related Valentines had become. Turns out it wasn't much of a movement. Thank goodness.

What I did find were some interesting refrigerator advertisements, many of which did involve children. Some are more innocent than others.

(For some reason this last one makes me want to cry a little bit.)

Not all ads were focused on the family however. Some companies decided to go glamorous. Check these beauties out.

And eventually, along came Space Glamor!

I blame Star Trek for this. Or thank them. Depending on my mood.

Regardless, I'm grateful to see that kids and refrigerators are no longer popular images for Valentines. Today's are so much saner; with little monsters, vampires, zombies, and undersea pineapple houses.

Ah, progress.

Valentines to Relish!

Four our second day of the valentine countdown, I figured we might as well not waste time, and jump right into the hot dog cards.

No commentary. Just lots of weiners, wurst, and relish.

Culture and the Kitchen: A Taste of Cooking Past

 

Sunday August 10 at 2:00pm - 4:00pm

Please join Suzanne DeWitt at the opening reception for her exhibit at the Buttonwoods Museum. As the museum's first guest curator, Suzanne has created a nostalgic collection inspired by gastronomic ephemera from the 1920s to the 1960.

Cookbooks are time capsules and anthropological windows into life and culture. The making of a Sunday dinner in 1895 was very different from it's making in 1954, and another thing entirely in 2014. The procurement process for a chicken alone is vastly different, as are the styles of meal taking, our calorie requirements, and many other things. Suzanne's personal collection of cookbooks inspired this exhibit, featuring things like the "new mechanical iceboxes", war-time meals which accommodate rationing, entertaining without servants, psychedelic Jell-O preparations, and how to achieve better living through the use of the best brand of shortening. Each book is a snapshot into an era and a way of life that we have left behind. Each one illustrates the concerns and limitations of the day, while focusing on the vast improvements in ease of preparation and quality which arrive with each new generation.

Suzanne's exhibit presents a pivotal shift for each decade from the 1920s through the 1960s to highlight how the culture impacted the American kitchen.

Materials presented include period recipe collections, cookware, product advertisements, aprons, and many other items.

Come prepared to reminisce and maybe even giggle a little.

Buttonwoods Museum / Haverhill Historical Society
240 Water St,
Haverhill, Massachusetts 01830

Betty Crocker's Ways with Hamburger

"Just imagine a whole collection of ground beef recipes in one little book!"

I love this book. It's small; a 5" hardcover square in the style of a children's book, which makes sense given that it was published by Golden Press in 1969.

I can't figure out to whom the book is targeted. From the style and illustrations (by Roland Rodegast) you'd think it was for Little Golden Book readers. Take this snowman for instance:

Some of the recipes are things I would expect an adult to use. Others are like this one:

 

After all, how many of you actually pull out a cookbook to make a simple burger? Sure Rachel Ray helped keep her book business alive by inventing burger variations of all flavors and protein types, but you and I generally know how to get a hamburger together. By memory.

So I can't quite figure it out, this little book.

Since the burger picture above isn't really a recipe, here's something that actually does qualify. Make it, and it won't be the milkshake that brings the boys to your yard.

Hungry Boy's Casserole

1 pound ground beef
1 cup sliced celery
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 can (1 pound) pork and beans
1 can (1 pound) lima beans
1 can (6 ounces) tomato paste

In large skillet, cook and stir ground beef, celery, onion, green pepper, garlic and salt until meat is brown and onion is tender. drain off fat.

Stir in pork and beans, lima beans (with liquid) and tomato paste. Simmer uncovered 10 minutes. 4 to 6 servings.

That old lima bean juice is sure to keep them coming back for more!

My Spring Haul!

I just got a new batch of cookbooks!

The local library held their twice yearly Big Book Sale and when I go, I always head straight to the cookery section. This time I waited until clearance hour, when prices drop to $2.00 a bag.

What a collection!

Check it out:

It may not look like much from this shot, but trust me, it's a treasure trove.

Stay tuned for a taste of the first one shortly.

Win an Apron... and Bragging Rights!

Tuttorosso Tomatoes is hosting another giveaway and recipe contest on its Facebook page (www.facebook.com/tuttorossotomato)

Between Jan. 14 and Feb. 8, Tuttorosso will send an apron to the first 4,000 people who 'like' Tuttorosso and submit their favorite Italian recipe.

(Have I mentioned that I love aprons, and have a vintage apron collection?)

But it's not just a free apron. Four recipes will be highlighted on Tuttorosso's Facebook page and website, and will also be printed on future Tuttorosso cans!

How cool is that?

One grand prize winner will even receive a $500 gift card for www.cooking.com!

You can submit an original Italian recipe for anything OTHER THAN TOMATO SAUCE. Soups, casseroles, main dishes, cocktails, you name it. Just not sauce.

Here are the basic rules:

The recipe must include a minimum of one Tuttorosso product. It must be original. It must list ingredients in order of use, and in standard U.S. measurements.

You also have to include a photo of the finished product.

Here's a direct link to the contest:

http://apps.facebook.com/tuttrecipecontest/contests/305453

Good luck, and happy cooking!

I'm a Convert: Tuttorosso had Me at Hello

I recieved a sample package of tomatoes recently from Tuttorosso, and here's what I found inside:

The box included three kinds of tomatoes, a cleverly designed ergonomic pot holder, several recipe cards, a refrigerator magnet imprinted with useful kitchen information, and a drink koozie.

Why a drink koozie, you may ask?

I don't know. I would think a collapsible wine glass would be more apropos, but perhaps that's just my drink preference talking.

I decided that I'd use the first can for my Tuscan Tomato Soup.

While I chopped an onion, I could hear the green olive oil start to bubble in my favorite vintage enameled pot.

It made a good, hot sound.

I tasted the tomatoes straight out of the can, which I don't usually do. I tend to wait until all the ingredients are in before taking my first sample. Often the tomatoes are tinny or tart, and I worry about how the soup will come out. I've found that the off flavor cooks out with some time. In this case however, the tomatoes were amazing right from the container; fresh, and sweet, the basil florally apparent.

I would have been happy to carry the can to the couch along with a hunk of good bread, and just have at it.

I managed to practice a bit of restraint however, and dumped the can into the kettle, then added the few remaining ingredients. It is a simple concoction of onions, tomatoes, basil, and black pepper. Sometimes I add red wine, but not tonight. Sometimes I add red pepper. Sometimes I finish it with cream.

Once it was all in, I left it on a low simmer and went off to play with one of my Christmas presents. An hour or two later, after a quick whirl with my immersion blender and the addition of more basil, we ate the soup along with a few satisfyingly garlic cheesy cheddar biscuits.

The soup was delicious. It usually is, but as I said, it normally takes time. I'm guessing that with the Tuttorosso tomatoes, it would have been wonderful if I'd merely heated it before whizzing it up.

I still have the can of the sauce, and the can of whole plum tomatoes left. I'm now wishing I'd used the sauce for the soup, and saved the crushed for some sort of tomato and bread concoction. I'm envisioning a cross between panzanella and tomato pudding. Yum!

So yes, I'm a convert. Thanks for the sample pack Tuttorosso! I'll be buying more soon!

Holiday Hot Dr. Pepper!

Today I was reminded about the (to me) strange idea of serving Dr. Pepper hot. (Click here to read my previous post on the subject.)

The film and sound quality for this video is terrible, but still. It's worth the watch for those of you who remain skeptical about whether or not to heat up a batch.

Perfect for wrapping up your holidays. There's still time; it's not midnight yet!

My Latest Love, In all it's Psychedelic Glory!

Check out this fabulous find from a recent library book sale:

 

It's a far out promotional piece which Cool Whip published in 1969. And just to make it that much hipper, check this out:

That's right. It stands up! 

Here's a close up of Miss Psychedelic Cupcake Girl:

Something tells me her name might be Lucy.

This is just the beginning of the awesomeness. Stay tuned for more love to come from this special book.

Moxie. Wicked Good Stuff

I'm drinking my first Moxie, even as I type.

It is reputedly the oldest soft drink in America, having been brewed since 1884. I haven't done the research to either confirm or deny this factlet.

All I know is that it definitely is different. No doubt about that. Just take it from this guy:

Moxie. Try it if you can find it in your neck of the woods.

Get 'em while you still can...

Oh, the days of prepackaged chocolatey goodness are numbered!

No matter if you call them King Dons, Big Wheels, or Ding Dongs, they soon will be no more. Hostess is apparently going out of business.

Run, don't walk, to your corner store.

Fill your freezer.

Stock up while you still can.