Bonus post! Classic cars

Hey there.  Our club had a classic car show today.  I missed it due to a soccer game but stopped by just before it was over.  I took some pictures but unfortunately don't have much info as to the makes/models.  Here you go!

My favorite, and one of the few from the '50s.  It was parked in front of the paddle courts and not with the others on the street.  Not sure why.  The club has been around since the 1890's so I bet in the '50s this car and similar models were actually in the parking lot as simple transportation- not part of a car show.  I can just imagine elegant housewives driving over to the club for bridge...

Not sure what this is.  Anyone know?

Wish I could have gotten a pic of this orange one from the front.  Very cool.

 I spoke with the owner of this '61 Mercedes.  He and his wife actually drive it every weekend during the summer.  He likes to enjoy his car, not just look at it.  I agree!

I hope everyone is having a happy Sunday.  As you can see it's beautiful weather here.  I wish I could go out and enjoy it more but I've got a lot of laundry.  Travel soccer will do that to a mom.  ;)

Sarah

Hey there, Rosemary!! Thanks for my shiny, happy hair!

Once again I'm going off topic but it's food related so it's cool, right?

I'm sure by now many of you blog lovers have heard of natural hair cleaning options like "no 'poo",  conditioner only, or ditching everything all together and just using water.

So what does all this have to do with this Rosemary chick?  Well after 3 years of no 'pooing followed by my ultimately luxurious L'Occitane leave in conditioner the company reformulated their wonderful product into a hair oil.  My hair was not happy and neither was I.  Just no 'pooing was fine but I was afraid I was killing my hair (There's some no 'poo controversy out there.  Google and learn.) and it didn't look as shiny.   Boo hoo.

Enter Rosemary tea.  Not sure how I found it but someone blogged about using herbs for healthy hair.  All you do is make a tea with the dried leaves and pour it on your hair after washing and conditioning.  No rinsing.  And ta dah…healthy shiny hair!

My Tervis tumbler keeps my hair tea warm while I get my baking soda and vinegar ready.

Here's the recipe:

1C Water
2-3T Dried rosemary

Heat rosemary in water until boiling.  Simmer for a few minutes.  Take it off the heat.  The longer the tea sits with the rosemary the stronger and darker it will be.  When it's at the desired strength strain, reserving the liquid into a plastic cup or other container with a spout top.  Let the tea cool until it's a comfortable temperature.  Wash and condition your hair as usual, ring out your hair, and pour the tea over your hair.  Don't rinse.  Style as usual being careful of light colored clothing if your hair is long.

Other tips:

*I've done this on the stove top and in the microwave.  The microwave is easier but be sure to cover your (glass) container so the rosemary doesn't float out when boiling.

*The darker the tea is the more staining you may have.  Beware if you have light colored towels.  My hair color isn't effected much (I have very dark brown hair.) except the grey is less noticeable.  Those with lighter hair may want to make their tea less strong.  Unfortunately the staining isn't enough to forgo coloring my hair but it makes the color more varied and natural looking.

*If your hair tea gets too cold it can be reheated in a microwavable container.

*You may like to make a big batch to keep in the fridge.  Just multiply the amounts keeping the proportions the same.  Just reheat before you hop in the shower.

*Using this much rosemary gets pricey.  Buy it in bulk if you can.  But try it first by using what's in your spice cabinet.  Then go out and buy the highest quality you can afford.

*You may be wondering if your hair will smell like rosemary.  Yes, when it's wet; no when it's dry.  Personally I love the results enough to not mind smelling like a chicken roasting in the oven.

Using the rosemary tea in combination with the no 'poo method allows me to get away with washing my hair once a week versus every day when I was using conventional hair products.  Seriously.  I went to a girls night out over the summer after a busy week and crazy day with the kids.  No time to wash my hair but I put it up with hot rollers.  The results were excellent.  I got compliments from many of the ladies, including some who are regulars at the beauty shop.  Boo ya, my friend Rosemary!!

I promise to get back to recipe posts.  Just not much cooking going on.  Tonight hubby and son are going to the annual lobster boil at our club (Remember my 10 year old foodie??) and us girls are having girls night at home.  Not sure what's for dinner but it will probably include popcorn.

Sarah

Vintage kitchens

 I wanted to share some pictures of vintage kitchens I found in local real estate listings.  Sometimes when I'm at an estate sale I can picture a fictional lady of the house fixing breakfast for her family or cleaning up after dinner.  (Weird?  Well I call it imagination.  HAAAAA!)  I also notice the kitchen's layout and storage.  It's not usually not ideal by today's standards but somehow it worked.  A lot of vintage kitchens have double ovens, even if space was tight.  The ovens aren't huge European models- just basic Sears models or another solid old American made brand- but they were clearly a necessity in the age before the microwave.  I know some people don't use microwaves due to safety concerns but at least today it's an option.  I can't imagine having what we call "leftover buffet" without being to heat up food in the micro.  That's one of the reasons I love leftover buffet night- less cooking time and no pots to wash.

Onto the kitchens!  Here's a double oven.  See how narrow it is?  Probably 36 inches.  I love how there's room between the burners so the pots aren't crowded.  The little cabinet to the right is typical of what I see in vintage kitchens around here.  In my old house the kitchen was redone a few times before we bought it but I could tell from other homes on my street (with less updated kitchens) that mine probably had this type of cabinet.  Much more functional than what was build to replace it.

This kitchen seems to have the original cabinets in which the fronts have been painted blue as an accent.  I love the natural light from the big window and the back door.  A back door coming right into the kitchen looks convenient for taking out the trash or bringing in groceries but in reality it would mean snowy boots, backpacks, coats, and doggy paw prints strewn in front of the sink for me.  Ha ha.

This is my favorite!  There was an estate sale at this one and I'm so bummed I missed it.  I think we were all sick that weekend.  The whole house was beautiful in the real estate listing photos.  It needs updating but the character shines thru the old decorating.  It's a landmark home so the integrity will be kept but I bet we can say bye bye to the kitchen.  The stove looks awesome.  Much larger than the typical vintage range.

This is the same kitchen from a different angle.  See the doorway in the back?  Looks like it's the old service porch that was enclosed and now houses the refrigerator.  Not the most convenient but quaint nonetheless.  It may serve as a mudroom too.  (I say keep the paw prints and kid accouterments contained if you can.)   Love the long counter in the back and the cute floral wallpaper.  You may have to click on the image to really see the details.

 This kitchen has been updated a bit but the cabinets seem to be original.  The open lines in the wood in front of the sink show that these are old wood cabinets.  Does anyone know if the open lines are decorative or functional?  I think they're to circulate air under the sink if you have dish towels hanging to dry inside but they may just be the style.  The range is obviously newer but it appears to be free standing, another very vintage kitchen trait.

I hope you enjoyed these pictures.  I'll be back to posting recipes soon.  Between school and soccer season I've been just making basic dinners- nothing exciting to post.  But I'll be back!

Sarah

Edited to add- I found another kitchen.  Well just a picture of the stove in an estate sale listing.  Pretty cool!!

Bonus Post: Homemade Helper

With soccer season beginning tonight and the first day of school looming ahead I thought I'd share some quick make ahead recipes that embody all of the wholesome real ingredients you're used to here at Ode To Mrs. Katz Cohn.

I've never been a fan of Hamburger Helper as my foodie-vegetarian mother never made it at home.  I'd tasted them at friend's homes but never made them myself as an adult.  Boxed meals are everything I've grown to despise about processed food.  They're made in a factory, use chemicals and artificial ingredients, contain too many calories and salt, and taste unsatisfying.  So why explore homemade versions?  In reading The Way America Eats by Tracie McMillan (see my review here) I learned why these meals are popular and that it takes about the same amount of time to make them from scratch.  (The biggest reason- not having to decide what to make for dinner.  Count me in!)  So while Tracie didn't include a recipe I was intrigued.  Off Googling I went and found Suzanne McMinn's blog, Chickens in the Road.  There are many recipes out there but Suzanne's has different flavors of Homemade Helper and she created each one herself.  I couldn't wait to try them!

First I made the Salisbury and then tonight I made the Lasagna.  Neither are the best meals I've ever made nor are they meals I'd make for a special occasion but for their intended purpose, making a nutritious meal from scratch in about 20 minutes, they were perfect.

Take a look at Suzanne's original post.  Poke around her site too.  There are tons of recipes she's created and most are made from real whole foods.  I already bookmarked half a dozen to try!

Since I enjoyed the first two I thought I'd prepare more as ready-to-make mixes to have in the pantry.  It took about 10 minutes.  

Yes, I still have holiday zip bags.  Ha ha!

First measure out the spices and mix them in a little container, labeling the tops.  Then measure out the pasta and put it in the big zip bag.  Write the fresh ingredients required on the bag so you know in a glance if you have everything else.  Slip the instructions into the bag and that's it!

What's nice about making Helper meals yourself is that you can adjust the amount of salt, sugar, and seasonings to suit your taste and dietary requirements.  Use gluten free pasta if you need.  (And pure cornstarch.)  Strict about organics?  Use all organic ingredients.   Want to make use of that bargain pasta that was on sale and you bought way too much?  Well here you go!  (Er, uh... I have no idea how it happened.  Really.  You should see my basement!)  Sneak in more veggies if you want.  Mushrooms or onions sound good in a few of these dishes but experiment when you have time.  (See Suzanne's original post linked above regarding fresh veggies.)  The recipes can be doubled or tripled if you have hungry teens or a larger family.  Each recipe made enough for 4 servings for us but I can see myself doubling them as my son grows up.  He's already eating more than his older sisters.

Everyone in the family gave these meals a solid B.   Pretty good since I feel like I didn't put forth much of an effort.  What more could a mom want?  (An easy A!  But in the kitchen an easy A is hard to get. LOL)

Here's to a terrific school year!

Sarah

Corn Bread, A Modern Kitchen Guide cookbook, 1940

I finally found a wining recipe!  Hubby and I love cornbread, especially with his homemade chili recipe.  The chili recipe is a super duper secret that hubby won't share.  I've asked.  It's the same chili his mother used to make.  He's been making it since before we met so I really have no claim.  Ha ha.

First I'd like to share this with you this cookbook, covered with adorable oilcloth by Mrs. Cohen.  I found it at the estate sale at her home.  The whole bookshelf to the left of the fireplace in the living room was filled with oilcloth covered cookbooks.  There were all different prints and colors, blending together making it feel like a piece of art.  I wanted to buy them all.  I should have at least taken a pic.

Here's the recipe:

I made this recipe without any changes but it needs some "updating" in terminology.  "Sweet milk" is just regular milk.  I noticed in vintage cookbooks this term is often used to differentiate whole milk from lower fat varieties or buttermilk.  To be a true vintage cook you could try to find milk with the cream on the top and use that, shaking it first.  I once got it from our CSA.  Freaked hubby out when he poured it onto his cereal.  Thought it was curdled.  I ran into the kitchen just in time to save it from going down the drain.

Another change I made was in mixing the dry ingredients before adding them to the wet.  The recipe doesn't explicitly say to do this but I think it's assumed that the cook has some basic kitchen knowledge.

Here is is typed up and easy to read.

1C Flour
1C Corn meal (The recipe called for white corn meal but I only had yellow.)
 4t Baking powder
1/2t Salt
1/2C Sugar
3T Melted butter
2 Eggs
1C Whole Milk

Preheat the oven to 400.

Mix the flour, corn meal, baking powder, and salt in a small bowl.  In a larger bowl beat the eggs and mix in the sugar and milk.  Add the dry ingredients to the wet, mix well and then mix in the butter.

Pour into a greased 8 or 9 inch square pan (the recipe doesn't say the size but I made a dozen and a half muffins which is about the same as one vintage square pan.) or 18 muffin cups lined with papers.  Bake for 25 minutes or until brown and springy to the touch.

From this to...

...this!

Everyone loved these, even my daughter who said "Mom, I don't know if I like corn bread."  (She ate 3 so apparently she does.)   My son said they were better than dad's chili, something I'm glad hubby didn't hear.  My oldest daughter was at work during dinner and came home hungry.  Her eyes lit up when she found the cornbread.  So all in all I'd say we have a winner!!

I hope everyone is having a great August and savoring the last weeks of summer.

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

Blue Ribbon Tamale Pie, Family Circle July 1949

This recipe, submitted by Mrs. Robert Estey of Alhambra, California,  took top prize in the Family Circle "Recipes Using Ground Meat" Contest.  (Hubby thought this was the best recipe contest ever.  He loves his meat!)  I'm sure back in 1949 this dish was considered to be a bit exotic, even in California.  I have to say, despite it's 18 ingredients and many steps,  this one's a keeper.  

Here's a pic of Mrs. Estey's Tamale Pie made in the Family Circle test kitchen.  

Here's my rendition made in my somewhat messy and untested kitchen.  

Like I said this recipe has 18 ingredients!!!  But they're all easy to find and the only thing I had to buy was the soup, corn meal, and the red pepper.  Here it is all laid out:

The big stainless steel canister in the back is flour and the small bowl in front is olives.

I took a picture of the recipe in the magazine but it's easier to read if I re-write it.  Mrs. Estey has it "Joy of Cooking" style where the ingredients are listed along with the directions.  I prefer a list of ingredients then the directions.

2 Slices bacon cut in half

1 Onion, chopped (I used 3/4 as mine was very large)

2 Cloves garlic, chopped

1 lb Ground beef

1.5 C Tomato soup (The original recipe called for condensed but I just couldn't buy over processed chemical ladened Campbells.  The organic version, even though it wasn't condensed, worked well.)

2t Chili powder

1/2t Salt

1/4t Paprika

Black or green olives (about 15)

5 Green or red pepper rings

1 and 1/2 C Corn, either canned and drained, frozen, or fresh

1C Flour

1C Cornmeal

1T Sugar

3t Baking powder

1t Salt

1 Egg

1C Milk

2T Shortening, melted

Step 1

Cook bacon in a 10 inch oven proof skillet.  Remove bacon and drain on a paper towel.  

Step 2

Saute onions and garlic in bacon grease until fragrant.  Remove from pan.

Step 3

Cook ground beef until no longer pink.  Drain fat if there's a lot.  

Step 4

Mix Chili powder, salt, and paprika in a small bowl.  Mix into ground beef.  Add onions and garlic back in.  Add tomato soup.  Mix well.  Then remove the mixture from the skillet.  I kid you not!

Step 5

Preheat your oven to 350.

Step 6

Arrange the bacon, pepper rings, and olives as shown in the pictures above.  Pour the corn over it.  Then spread the meat mixture on top.  

Step 7

Make the cornbread topping.  Mix the flour, cornmeal, sugar and salt together in a large bowl.  Measure out the milk and add the egg and melted shortening in a liquid measuring cup.  Pour the liquid into the dry ingredients and mix.  Don't over mix.  Just combine.  

Step 8

Carefully spread the cornbread batter on top of the meat mixture.  Put the skillet into the oven for about 35 minutes or until the cornbread is lightly browned.  

Step 9

Remove the skillet from the oven and using hot mitts cover tightly with foil.  Wait about 10 minutes.  Remove the foil.  Place a large serving platter on top of the skillet.  Using hot mitts pick up the skillet and platter (like you're holding a big hamburger) and flip it over.  Slowly lift off the skillet.  Marvel in your accomplishment.  

Step 10 (OPTIONAL)

Make a sauce using 1 8 ounce can of tomato sauce and 4 olives, sliced.  Pour around the pie.  I skipped this step.  The meat was moist enough and the troops were ready to eat!

This dish, having 18 ingredients (20 if you make the sauce.), has something for everyone.  My girls liked the beef and corn mixture but not the cornbread.  My son liked it all but said my regular cornbread recipe, which I copied off an old dish towel, was better.  Hubby, minus the red pepper, and I liked it all.  He even had seconds!  When I make it again I may try making my cornbread separately and serving it on the side.  Maybe I'll chop the bacon and peppers and mix them and the olives into the meat mixture to make it more of a casserole.  I bet then I could freeze the leftovers.

Does this sound like something you and your family would enjoy?  Let me know what you think!

Sarah