Thursday, 25 November, 2010
Happy Thanksgiving, dear readers!!
Here in the United States, we are celebrating Thanksgiving, the harvest, our families, delicious food, and life in general. This recipe celebrates all of those, fully and simultaneously.
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Monday, 21 September, 2009
I couldn’t have said it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!
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Wednesday, 7 January, 2009
There is nothing like a hearty pot pie to warm you up on these dark, rainy winter nights we’re having. My little brother got me this wonderful cookbook for Christmas in 2007, and I have been loving it over the past couple of years.
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Friday, 21 November, 2008
One of my favorite Vintage Victuals tips is to use fresh, pure ingredients when you can. After Halloween, we slice open the pumpkins that we don’t carve, clean out all the stringy junky stuff and the seeds, cut the flesh into chunks, and put it in a pot! Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork-tender. Drain well and smash with a potato-smasher (or a food processor, depending on what texture you like). Voila! You have a great, fresh ingredient to put in your pies, breads, and soups! Also, cooked pumpkin freezes well. I put mine in ziplock freezer bags so that I can thaw-and-snip.
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