Cooking Our Way Through The New Year....

Since we started our blog, we have selected recipes mainly by ingredient – employing the “use it up…” theory.  But Myrna and I got busy this fall and counted and cataloged all our recipe books and booklets and pamphlets – currently over 500 together – she has many more than I do!  The bulk of these are now out-of-print, although still available at book sales, yard sales, flea markets and antique shops, used book stores and online.

We have decided to share our collection with you throughout the year – cooking and baking our favorite recipes from each of them – choosing what we and our friends and families enjoy, what looks new and challenging, and what we like preparing.

And what do we like to prepare?

Myrna says cookies; but what she makes the most of would have to be pie.

I like yeast baking, making soups, pastas and home canning.

What three pantry staples are we never without?

Myrna says flour, sugar and dried fruit; I think baking staples, a good supply of home canned goodies, and wines including sherry and cognac

What’s in our fridge’s right now?

I have cream, buttermilk, butter, and vegetables and Myrna says milk, eggs, butter and cheese – I can’t argue with her on that either – I wouldn’t be able to cook without eggs and cheese.

What kitchen tool can’t we live without?

Myrna and I totally agree – a good stand mixer.

What’s a fast meal we like to make at home?

I like quick stir-together pasta dishes; Myrna makes Pigs in a Blanket

How long have we been baking and cooking?

Myrna says since she was 8 or 9 when she could make some things by herself, I think as soon as I could stand up to the counter and help - I was preparing meals alone by the age of 11.  We aren’t unusual – most of our classmates already were somewhat proficient in the kitchen by the time they started 7^th grade home economics classes back in the 50’s and 60’s.  It was expected. 
Both of us believe in home cooking - using local foods when possible, including raising some of our own, cooking with what is in season for optimum quality and flavor, minimal convenience foods - better to control the ingredients yourself - and controlling calories with portion control instead of "manufactured"  or "fake" ingredients. 

We hope you will join us on our cookbook adventures throughout 2011!