Now, I don’t know about you, but I get a little fed up looking in magazines and watching television programs, where the recipes all go for being trendy and unusual, with either exotic, expensive or hard-to-find ingredients…or, nearly as bad, complicated directions or expectations that you’ll just happen to have a culinary torch, paella pan, zucchini cutter, or a truffle shaver handy in your kitchen. Anyone? Not me!
I don’t know about the rest of you, but my weekly wages often have difficulty keeping up with the escalating prices of food in my local grocers. Also, I’ve lived in areas where there’s only a small, ordinary grocer’s available, that mostly sell just the practical, everyday things, and you won’t find fresh dill or saffron for miles around.
This blog is my answer to this impractical trend by the upper classes to flood the market with recipes that would never have been found in my mother’s or grandmother’s kitchen. The bulk of the recipes in this blog (and still being added…click on “More recipes” in the sidebar), are meant for the cook who wants food ordinary middle-class American fare, such as your grandparents would have eaten. However, some recipes have been adjusted–in regards to salt and fats–to make them somewhat healthier.
Most of the recipes are from me, mom and her mom, with a couple from my great aunt Carrie, who, in the first half of the twentieth century, had a farm in Columbia County, NY, and was very self-sufficient–hence the recipe for “squirrel and dumplings.”
Enjoy!
Comments and feedback always welcome.
