Another vintage kitchen!

Hi there ladies and gents.  I was browsing thru the local real estate listings and found a gem of a house.  It was built in 1937 by one of the popular builders of the era.  It seems the current owners had the sense to leave the original charm and chose to update very little.   Unfortunately the real estate listing touts this as a negative stating "Truly a gem to be brought back to it's original luster or build..."  Yes this beautiful home needs updating but I can't imagine it being a tear down.  Anyhoo, here's some pics!

If you look to the left you'll see a fold down counter.  A great way to maximize the space while still allowing access to the cabinet underneath.  I love the vents in front of the sink so the dish towels can air dry out of sight.  Why did this feature disappear???  It just makes sense.  

It looks like there are vents in the cabinet next to the fridge too.  Perhaps for potatoes?

I'd call this style "sophisticated early American".   That deep robins egg blue is beautiful with the honey wood accents.  

I also wanted to include the bathroom.  While the tile is outdated the colors are timeless.  The listing indicates that the home has 5 bathrooms but this is the only one pictured.

So where have I been?  We're enjoying summer with our newest little family member!  He's a 3 month old rescue pup named Charlie.  

I hope everyone is enjoying their summer.

Sarah

Meal Planning II- Two Weeks at a time

Hey there.  I've been busy wrangling my kids, walking my pooch, and cleaning my house (And doing laundry.  There's always so much laundry...)   but I wanted to share the new way I do meal planning.  Well it's not so much new as perfected from last fall.

With the spring soccer season in full swing and my daughters both in rehearsals for local theater productions I've opted to simplify as much as I can.  Planning two weeks at a time just makes more sense.   I'm making basic meals, many without recipes.  (So no vintage creations for a while longer.)  I organize my grocery shopping so that I buy everything in one or two big trips.  My master grocery list is on a spreadsheet.  Hubby just about cracked up when I asked him to help me set it up.  This is just so not me.  I like short shopping lists on cute family stationery with my kids' names under their stick figures.    Now I whiz thru the store with the spreadsheet clipped to a clipboard and a pen clenched between my teeth.  I must say I look like a boss in my black yoga pants and mom bun.  Unfortunately this look rarely makes it to a yoga class.

Here's a pic of our meal plan for April 26 thru May 8th.  It goes with my hubby's pay periods so it's not exactly in the beginning or middle of the month.  I only plan dinners.  Breakfasts, lunches, and snacks are simple- leftovers or whatever one likes.

I still use the binder I showed in my meal planning video but there haven't been any new recipe additions in a long time.  Luckily I've built it up enough that everyone is relatively happy with our meals.  (And if not I remind them that I'm not a short order cook.  I'm a boss.  With a bun...)

Here's the accompanying  master grocery list.  I do one big trip the first week and another the second. I still may run in to buy a little unanticipated something (or a sale item) but for the most part this is it.

The prices are to help me stay on budget and the highlight colors tell me what to buy at which store.  I started crossing things off but stopped when I thought about doing this post so you could actually read it.  The best thing I ever did was to list the items according to categories.  Helps me whiz faster thru the store and there's less room for error.

How do you meal plan?  Does it change with the seasons or the school year?

I hope you are all doing well and enjoying spring.  It finally feels like it here in the midwest.  :)

Sarah

No, I haven't fallen off the face of the Earth!

I'm still here but we've been hit with this flu-like virus (twice!) that has left us all unable to eat, cranky, tired, and generally miserable.  I have to say the weather related school closings have been well timed though.  My kids haven't missed that much actual class time.  Yay!!

I hope everyone has had pleasant holidays and is ready for 2015!  I'll be back with a yummy blueberry muffin recipe as soon as I can get it going.  I've got the ingredients so that's half the battle, right?

Stay warm if it's winter where you are.  :)

Sarah

Book review, a few kitchen failures, and other reasons I've been AWOL!

Hey there, dear readers.  I can't believe it's been over two weeks since my last post.  I've tried a few recipes that haven't turned out so there hasn't been much post.  I hope everyone has had better luck in their kitchen!

We've been busy as a family the past two weeks too.  Hubby and I celebrated our 19th wedding anniversary in July!!  We had a very nice dinner out to celebrate.  My oldest was in a musical at our local outdoor theater, my youngest was taking a reading class, and my middle is continuing her drum lessons.  Plus all of their other classes.  And the dog.  He's discovered the joys of the dog beach and we've been taking him quite a bit.  He's not so fond of the bath he gets afterwards though.

I've been reading this fascinating book, The American Way of Eating by Tracie McMillan.  Tracie is a reporter who has written for the New York Times and O Magazine.  She uses her skills and experience to go undercover to learn how our food supply works as a day laborer and as a minimum wage worker.  First in the fields in California, then at Walmart in Michigan, then at Applebee's in New York.  What's even more impressive is that she chooses to live authentically on the wages she earns in each job.  Parts of the book are a bit heavy on statistics but it's necessary to truly understand how and why we Americans eat what we do.  Tracie certainly did her research.  Her narrative is very enjoyable to read too.  Here's the cover:

Has anyone read this book?  If so let me know what you think in the comments!

I hope everyone is enjoying their summer.  I can't believe school starts soon- 3 weeks!  :(  I'll be back with a recipe when I can find a great one.

Sarah

Happy 4th of July!!

I hope everyone here in America is having a nice holiday.  We just got back from taking my son and his friend to the parade, after a sleepless sleepover.  My girls are still in bed.  Seeing all the little ones in their red, white, and blue sunsuits and rompers made me a bit nostalgic for the good old days when my kids wore coordinated 4th of July outfits and were enthralled by the whole thing.  We brought the pooch with us and his leash and collar are a bit patriotic year round with white stars on a red background and navy on the underside of the leash so that's something.

Last night we had some friends over for an impromptu dinner and to watch the fireworks at the beach.  I didn't plan any vintage recipes so I have nothing to share but our menu is one of our summer favorites:  grilled chicken, corn on the cob, brats for the hubbies, hot dogs for the kids, crab dip (Luckily my dear foodie son had a craving for it and we made it on Tuesday.), cheese and crackers, and watermelon for dessert.  Not bad for throwing it together in an hour!  I really should share the marinade for the chicken.  It's so easy and you probably have everything in your kitchen right now.  When make it again I'll do a post for ya'!

Here are some beautiful patriotic/summer magazine covers from my collection.

 I hope everyone has a fun, safe holiday with good weather!  Oh and the best part of the 4th- it's officially watermelon season!!  Woo hoo!

Sarah

Meal Planning and interesting ads from Family Circle, June 1950

I love this color-filled cover probably because I had a tri-colored collie growing up.  This pooch actually looks a bit like my beloved dog Howard.  The model looks relaxed, like she was just out with her dog picking flowers.  (Who wouldn't want to live that fantasy?  Ok, well maybe those who are dog- averse would prefer to go on a solo flower picking walk but everyone else...)   The pictures and articles inside are just as delightful.

On page 58 is an article about Mrs. Greene's meal planning advice to her daughter, Anne.  It doesn't say Anne's age but she appears to be in her last years of high school or her early 20's.  (Teens and young adults always look older in vintage pictures.  They're so well put together with their coiffed hair and lipstick.  Much nicer than an over made-up girl in low-cut yoga pants and a sheer t-shirt making fish lips at her iPhone camera.)  The idea is to teach young would-be brides home management.  (Something I doubt fish lips wouldn't care to learn.   Oops, I'm being b*tchy, aren't I?)  I just love articles like these.  The domestic arts, including home management, has been lost thru the years.  You could argue that home management isn't really an "art" but art is in the eye of the beholder, right?  And when a home isn't managed it sure isn't pretty!  

Here's a peek at the article.  Click the image to make it larger.

I love that Mrs. Greene starts with a "basic menu plan", which is a list of the foods needed for complete nutritional health, according to science of 1950 when this article was published.  It looks to be based on the Basic 7 which was developed during WWII to standardize Americans' nutritional needs during food rationing.  The Basic 7 was later condensed to the Basic 4 in the mid 50's.  When I menu plan I start with what is on sale and what my family likes.  Not a bad way to choose meals but probably not as nutritionally solid as Mrs. Greene's menus.  I also like how she incorporates her basic menu plan into only three meals- no snacks.  Seems like we Americans graze all day and the snacks we choose are more often treats and junk food than real food.  Just last week my high school sophomore was asked to bring snacks in for two of her classes.  One class requested Goldfish crackers and the other Smartpop popcorn.  Neither is horrible but the nutritional value is pretty low compared to what one would eat at the table.  I also have to ask why 16-17 year olds need a snack.  I understand it's the end of the school year and it's fun to celebrate but why is food necessary?  And in the case of the Goldfish why preschool food?  I don't think Mrs. Greene is giving her daughter Anne Goldfish in little single serve packages!

As you can see in the spread Mrs. Greene plans breakfast and lunch in addition to dinner.  I prefer to keep my meal planning flexible and serve leftovers for lunch but I kind of want to try planning breakfast menus.  We tend to get in a rut.  I make my two older daughters' breakfast when I'm just out of bed and half asleep so they get something simple- cereal, toast, or a pb and j with fruit.  I sometimes prepare these quick breakfasts only to find that one (or both!) of my girls isn't in the mood for it.  I make something else under duress not wanting to send the finicky eater(s) to school on an empty stomach.  My son gets up at 8am with quite a manly appetite often requesting leftover dinner for breakfast or eggs and toast.  So you may be thinking, "Poor Sarah sounds like a short order cook!"  That's what I'm thinking too.  I bet Mrs. Greene never felt like that.

Another page that caught my eye in this issue of Family Circle was the Libby's ad for fruit cocktail with a recipe for Creme Brûlée.  I love Creme Brûlée.  And I love fruit cocktail- in a nostalgic way.  But together it sounds like inedible.

A "cinch for any bride"!  Lol.

And on the back cover...SPAM!!  How 50's is that??  Did I ever tell you about the time my hubby had a craving for Spam at Costco?  (Do you know how many cans of Spam are in the warehouse size Spam package?!?)

In other news we have two new pets.  A mosquito fish named Kristen that my son's class used for their ecosystem project and her friend Monsieur Snail who serves as her maid.  (Son's word- not mine.)  I'm hoping to try out a recipe to post this week but with the end of school on Friday I may not make it.

I hope everyone is having a nice beginning to summer!

Sarah

Happy Mother's Day, a brief book review, and a fun link!

It's Mothers Day 2014.  Luckily I'm still lolly-gagging in bed after having enjoyed a yummy breakfast complete with eggs, toast, grapefruit, coffee, and the sound of the smoke detector .  (I happily stayed put and let hubby explain it to the firemen.)  My adorable fourth child, who is the inspiration for the image choice above, is cuddled up with me taking a nap.

I'm hoping to round up the troops for a bike ride this afternoon but I may just milk this Mothers Day for all it's worth and stay in bed a bit longer.  I'm reading an enchanting and well written book entitled The Impossible Lives of Greta Wells about a 32 year old woman in 1985 who, after losing her twin brother to AIDS and breaking up with her boyfriend of 10 years, slips into a deep depression.   (Sounds like a downer doesn't it?  It's not!)  Her treatment takes her on a time travel journey in which she lives her life as a 1918 housewife and a 1941 wife and mother.  The time periods (1918 right after WWI and 1941 when WWII begins) in which she travels lets the 1985 Greta see herself shaped by the world around her.  Very thought provoking!

Just for fun I found this-  "True Cost of Being a Mom" by Nivene Judeh.

I love that Nivene included diamonds under the cost of living heading!  Go check out the whole article using the link above.

I hope everyone has a wonderful Sunday!

Sarah

New post coming this week!

It's been a bit crazy around here.  Seems like every night last week we had 2-3 activities.  I barely cooked much less tried a new recipe.  I stuck to our old favorites when I did.  BBQ chicken sandwiches with homemade BBQ sauce, spaghetti and meat sauce, steak, and I don't know what else!  One night was leftover buffet.  This is when I take out all the viable food in the fridge, heat it up, cut up some veggies if there aren't any leftover, and call it dinner.

What does dinner look like in your house when you get busy?

I heard on the radio this morning that after a hiatus more consumers are going out to restaurants again.  Apparently the Great Recession kept some families home in an effort to cut household expenses.  Did you and your family start cooking at home more when the Recession hit?  If so do you go to restaurants more now?  We generally go out either Friday or Saturday night for dinner and sometimes will grab lunch or brunch out one weekend day too.  Sometimes it's at a nicer restaurant.  Other times when we've been running errands and driving kids around all day it's the local sub shop or a diner.  This is a pattern we've had for years.  I still prefer home cooking the best!

Look for a new recipe this week!

Sarah

Chicken Marengo, Everywoman's March 1955

I'd never heard of this magazine before but I now have a bunch of them.  (Apparently Mrs. Katz Cohn was a fan.)  Luckily on page 3 of this issue is a letter from the publisher explaining why the magazine is less expensive than most women's magazines of the day.  Everywoman's magazine was a publication sold in grocery stores only.  It wasn't sponsored by the grocery stores, just distributed directly from the publisher with no middle man.  Thus the price was only 5¢ versus the standard 25¢ to 35¢ for traditionally distributed magazines.  Family Circle started out this way too but is now published and distributed thru a magazine publisher.

So on to our Chicken Marengo.  First before I forget- this went very well with white rice.  You need something to sop up all the delicious juices.  Yummy bread would work too.  I served sautéed spinach as our vegetable.

Here's the original recipe:

I didn't change much except the onion situation.  12 small whole onions weren't to be found in my grocery store.  It's that whole onion sizing thing again.  Also I didn't add the green pepper and tomato at the end.  Tomatoes are awful this time of year and hubby detests green pepper.

Here's my version:

1 chicken, cut in 8 pieces
1 large white onion, sliced thinly
1-8oz package of sliced mushrooms
Rind of l lemon, juice from 1/2 of the lemon (It was a really big lemon and needed to save the other half for my son- he has a sore throat.)
1-11.5 oz Can tomato juice
1/2C Flour with salt and pepper to taste
6T Olive oil
1-1/2t Salt
1/2t Pepper
1/2t Thyme

First heat half of the oil in a large skillet.  Sauté the onions until translucent.  Remove from the pan.  Add the rest of the oil to the pan.  Dredge each piece of chicken in the flour and place skin side in the hot pan.  Turn each piece occasionally so that it browns all over.

While the chicken browns zest the lemon and juice half of it or the whole thing if your lemon is small.  My lemon was about 4 inches long.  This big:

It was organic too.  Go figure!

Then pour the tomato juice, salt, pepper, and thyme into the bowl with the lemon juice and rind.  (I used a large measuring cup.)  Mix well.  Once the chicken is all nice and brown put the onions and mushrooms into the pan.  Pour the lemon-tomato mixture.  Jostle the chicken around so the juice gets mixed in well with the veggies.  Cover and simmer over a low heat for 45 minutes or until chicken is done.  Serve with rice.  (Yay!  I didn't forget!!)

Everyone liked this dinner for the most part.  Hubby had seconds.  (Jackpot!!)  My Little Miss Sweet 16 ate the chicken mixed with the rice when I cut it off the bone for her.  (Big surprise.)  My middle daughter said she liked the rice plain (what?) and my son, who's throat was very sore, said it was worth the pain of swallowing.  If this isn't a positive endorsement I don't know what is!!

Enjoy!

We're in quarantine! (Well not really but it feels that way.)

Sorry no tested recipe this week.  We've all been sick with this bad bug that is lingering in my house like it's immune to Lysol, which has been sprayed sufficiently on all surfaces except the dog.  (Since we all cuddle with him it was suggested by an unnamed family member but I used my mommy clout to protect him from the fumes and the humiliation.)  The scene at my house was quite less charming than the picture above but I thought it was cute with the brother dressed up like a doctor nonetheless.

Since tomorrow is Valentine's Day I wanted at least share something pink, red and heart shaped.

How sweet!

Click to see recipe.  

Notice my little guy's fingers helping me hold the page flat?  Just got home from the doctor and I put him to work!  I promised him Valentine pancakes for breakfast tomorrow to return the favor.  We'll see how we all feel.  I hope he doesn't have to miss his class Valentine's party!  :(

The rest of the recipe.

I hope everyone is well and out enjoying winter like this happy girl!

The magazine is a bit worn but I love the picture!

Sarah

Bonus Post! How to cook vegetables the easy way

Sometimes when I'm making a delicious vintage recipe I run out of time to make real side dishes so I have a few "go to" favorites.  These aren't really recipes- just a little bit of this and a little bit of that.  You experienced cooks out there know this already but I wanted to share for those just starting out.

You can pretty much take any veggie/veggie combination and either steam, sauté, or roast it.

Steaming is cooking by moist heat.  To do this simply put cleaned, cut and trimmed fresh veggies into a pot or pan with a little water.  Cover, bring to a boil, and heat on medium low until soft.  You can also do this in the microwave.  If you choose to steam in the microwave I suggest using a glass topped container or a bowl and use a glass plate to cover.  (Thanks to my good friend Janet for this tip.  There is contradicting information about heating plastics and plastic wrap in the microwave so I avoid it.  Your choice though.  Janet and I are sticking to the plate method!)  Steaming works well for hard root veggies (like carrots, beets or potatoes) as well as for thin leafy greens (like cabbage, kale, and spinach) and flowering veggies (such as broccoli and cauliflower).    Corn on the cob and artichokes are also good steamed.  When steaming it's important to trim the veggies so that they are relatively uniform in size and remove the thick stems of leafy greens so that the veggies finish cooking at the same time.  (Nothing like picking out the soft carrots so they don't overcook while the hard ones finish.  This is especially annoying because a) they're really hot, b) the dog- aka my fourth child-  loves carrots and will often jostle up next to me, put his paws and head on the counter to try and grab a piece when I'm not looking, and c) if poochie is successful he burns his little mouth and I have attend to him rather than finishing this quick side dish.  Considering this scenario I just cut the dang veggies uniformly!)

Yummy microwaved steamed carrots with leftover chicken.

When it comes to seasoning I keep it simple.  First drain the veggies.  Then add a little olive oil or butter.  Yes, I'm talking about FAT!!  Fat soluable vitamins need fat to be absorbed.  Don't deny your body these nutrients!  If you're cutting the fat in your diet and are having it in another form in the same meal it's ok to skip it.  (But artificial fats and trans fats cause more harm than good so those don't count.  The natural fat in meats work.  Store bought cheese filled chicken nuggets with a side of  Oreos doesn't.)  The fat adds flavor so only omit if you must.  Then sprinkle the veggies with a little salt and pepper.  That's it.  The natural flavor of the veggies are enhanced without being overpowered.  If you need more flavor, like a special husband I know, then feel free to add other herbs.  Oregano or garlic are pretty good on most veggies.  Experiment and see what you like.


Sauteing is cooking over a high heat while stirring the food frequently.  It's not as time consuming as it sounds.  Just trim, cut and wash your fresh veggies, heat a little olive oil (about the diameter of a quarter or half dollar) in a pan and cook over a medium heat.  (Frozen veggies are easier with no washing and trimming needed.)  Stir every so often.  Good veggies for sauteing are leafy greens, mushrooms, zucchini, onions, Brussels sprouts and thinly sliced potatoes.  (Potatoes will fall apart but taste great.)  A combination of these is delicious too.  Just put the harder solid veggies into the pan to cook first.  Again, uniform trimming is a good idea.

To season do the same as steaming.  No draining though and you probably don't need to add more oil.  A little butter can be added for flavor but it's not necessary.

Spinach with onions.  I sautéed the onions, added the spinach, then covered to steam without water.  Used fresh onions and frozen spinach, which has enough water already.

Roasting fresh veggies is like putting dinner on auto-pilot.  Just pop the veggies in a preheated 350 degree oven and walk away for an hour.  Or in my case walk to the laundry room and fold laundry.  (Or clean the remnants of a lollipop from a sweatshirt fresh out of the dryer.  Or sew on a button.  Or take out the miss matched sock basket and play memory.  My options are endless!)   Again you'll have to wash, trim and cut the veggies uniformly.  Put them in a baking dish or jelly roll pan (It's a baking sheet with sides- you don't want run away veggies roasting on the floor of your oven believe me.) and drizzle with olive oil. If you want to add herbs do so before roasting.  (Same suggestions as when steaming veggies.)  Save salt and pepper for afterwards.  The salt dehydrates.  Since the salt and pepper go together I just add it before serving too. Veggies conducive to roasting are those yummy root veggies, onions and other alliums like shallots and garlic cut thick or left whole, beets, turnips, kohlrabi, and most veggies I find in my CSA box but don't know what to do with.    (Or what they are!)  Winter squash works well too but as I'm not a big fan I'll leave that to others who really know what to do with it.  Just google "roasting squash".

Roasting takes time but I consider it a quick side dish because the hands on time is minimal.  With a little planning it I can make roasted vegetables even on a busy weeknight.  For example this week I left the veggies roasting in the oven and took my little miss- daughter aged 13- to a parent meeting for one of her after school activities.  My oldest, who was home studying for finals, turned off the oven when the timer rang.  She left the oven door open a crack as I had asked her and it was all good.  (She's much better with this than cutting chicken on the bone.  Go figure...)  If you use this method I suggest getting a portable timer (not the one on your oven) and placing it in the room with the designated oven monitor.  "But I didn't hear the timer..." is not a good situation to come home to.

Roasted carrots, potatoes, onions and the leftover orange peppers from my son's school snack this week.  The pepper slices were added after the first 30 minutes so they didn't overcook.  

I prefer fresh veggies but sometimes my family wants something that's not in season.  Canned or frozen vegetables are a good option.  I try to buy only brands who use BPA free cans whose vegetables are organic.  (I know some of you out there may disagree but I think the anti-organic sentiment is based more on politics than fact.  I've just read too much to believe otherwise.  This is a good place to start if you want to explore the subject for yourself.)  As far as I know frozen vegetables' packaging doesn't pose a health risk but I never heat them in the bag.  Best part of buying canned or frozen?  No washing, trimming and uniformly cutting!  Frozen and canned veggies do best when steamed or sautéed.

These are the basic cooked veggies I serve regularly.  When my days are too busy for one of these options I simply cut up some carrots, celery and/or red peppers and call it a crudite plate.  Sounds a lot more interesting than raw veggies on a plate, right?  Ranch dressing makes it more special but my family eats the veggies nakie too.  (Just the clarify the veggies are nakie- not the hubby and kids.)  I've also been known to take out a container of pre-washed lettuce and make a salad bar with a leftover crudite plate found in the fridge.

Now before you think, "OMG!!  Sarah's family is so wholesome!  We'll she makes all those wonderful veggies...  It's no wonder they love them.  And even NAKIE without dressing!' just don't!  I eat 75% of the vegetables in this house.  When I refer to my family as "eating" or "wanting" certain veggies I'm honoring their wishes in an attempt to get them down the hatch.  It's no easier for me than any other parent (or wife) out there.  I just blab on and on about it more than most.

I hope my ideas and instructions simplify your meal preparation.  Let me know what you think in the comments below!

Sarah

Where have I been?

Hey there.   I haven't abandoned my fledgling blog.  I've just been busy with my kids being home from school, holiday fun, getting my house organized, and making emergency trips to Target.  (I'm a suburban mom.  It's what we do.) Also hubby is off for these two weeks so we've been trying to slow down and spend time together, which can be a challenge at this time in our lives.  He still has work in the back of his mind and I'm still keeping up with my job- the hubby, house, and kids.  Sometimes it's just a walk with the dog but I love it.  Last night we saw American Hustle.  We both really liked it and if you're into Disco era fashion it's a must see.  The story kept my interest which is pretty great considering gangster con artist films aren't my favorite genre and I had a nice glass of wine at dinner.

I'm working on a recipe now.  Literally.  It's on the stove.  We'll see how it turns out.  I have concerns.  (Hubby's suggestion was to make sure it has enough flavor.  Gee thanks, babe.)

I've been thru almost all of Mrs. Katz Cohn's December magazines and it just dawned on me that the reason I'm having trouble finding a test recipe is because I'm looking for family meals.  The December magazines are all about parties and treats.  Nothing against party food, decadent Jello, franks and beans for a crowd or five thousand ways to make different cookies from the same basic dough but there is so much chocolate in my house right now I'm in danger of OD-ing on it as it is.  (I seriously couldn't sleep the other night after my 15 year old and I had a Rodeo Girls marathon complete with equally trashy snacks.  And lest I insult those reality show devotees out there- this one really isn't bad.  For reality tv.)  I found a couple of contenders so I'll be posting a recipe soon.   How do we feel about homemade salad dressing?   Hmmmm...  I may have to find out!

I hope everyone has been enjoying their holidays!

Sarah