I found some great treasures at a rummage sale Saturday morning, had a wonderful surprise for Mother’s Day and enjoyed a beautiful day with Wayne and the “kids.”
Early this morning I headed over to Falmouth for my first estate sale of the season. It’s been hard for me because this is the time of year when I would normally been in regular contact with my late friend, Margaret. Instead of calling her cell from my car I finally deleted her number. The finality of it all is sad. However, I know she would want me to enjoy my adventures while out picking, so here we go!
We bought new rocking chairs! Up until today I was rocking an antique chair but the cane had been breaking apart over the past couple of years. Also, there was only one rocking chair. I wanted something super comfy and even matchy matchy that Wayne and I could enjoy together. There’s nothing more New England than white porch rockers. Although these are in our three season sunroom I love the way they look and feel when sitting in them.
After church this morning we had a delicious new-to-us sandwich for lunch. I’m calling it a New York deli style Easter meal. I think you’ll want to give this a try!
Wishy and I did a little Easter photo shoot. We hope you enjoy it.
Right now it feels like spring is really here, and what that means for March in Maine is that the sun is out, it’s almost fifty degrees and there is NO SNOW in the forecast! There is still some snow cover on the ground but it’s getting lower every day. We’ll have to wait before we start to see buds and blooming. For that reason I want to share our vintage 1960s wedding guest book I selected which is filled with sweet illustrations of flowers.
This recipe for Strawberry Puff Pudding is from my March 25th, 1937 copy of “What the Well Dressed Table Will Wear for Easter” published by A&P. It’s an airy, fruity gooey delight.
I’ve been using store bought gluten-free pasta for decades because it was something I never dared to make on my own; I wrongly assumed I needed special equipment. Then I noticed a number of recipes in my vintage cookbooks for hand cut wheat egg noodles. The recipe in my 1936 copy of the Boston Cooking School Cook Book includes the usual vintage open-ended ratio of flour to eggs: “flour enough to make very stiff dough.” While this may seem daunting to some as it was to me at one time, I actually now like the freedom to make it work with my own gluten-free creations and ratios.
Here’s a bright and beautiful view for January! On the backside:
I started working at Carburs kitchen in Burlington Vermont in August of 1977. Little did I know then, that for the next 12 years I would become completely enmeshed in the company and in the restaurant business.
After working in Burlington for almost two years, the opportunity to become part of the management team in Portland came up. I jumped at the chance with the caveat expressed to ownership that as soon as a position became available in Burlington, I would be allowed to move back. As irony would have it two years later I was asked to return to Burlington, but Portland, by that time had become the place I wanted to make my permanent home.