Category Archives: homemaking

Things that might – and did – happen in March.

agriculture, homemaking, my garden, , ,

1 – My sister might send us a box of mandarins from California’s Central Valley. She and her husband grow these very fancy Dekopons, as they are known in Japan, under the label Sumo. You aren’t likely to see many of them in our U.S. stores for a while, but I just read that in Japan they already have Dekopon chewing gum.

They are awfully good, large and seedless and easy to peel, with a taste that reminds me of the fruits that we children gorged on from our father’s trees many decades ago, and which I still will savor if I get down there at the right time of year.

2 – I might decide to make a giant pot of vegetable and bean soup to last us through Lent and beyond. This is the Bean Soup Mix after soaking all night. The small brown beans are Tepary beans I bought at a farmers’ market years ago; I found them in the pantry and threw them into the lot.


3 – My CSA box might contain a pale green and spikey cauliflower, which they call Romanesco. I chopped it up put it into the soup, so I don’t know if it tastes any different from the usual cauliflower. But it looks interesting.

4 – The osmanthus might bloom, so that when I come up the sidewalk to the front door I swoon over its sweetness, and decide to cut some branches to bring inside.

It’s warm enough now that I felt safe sticking two of my old orchids out on the patio; the only one that bloomed I put in the garage. I’ve gotten so used to them, I might buy a blooming plant to have in the house if Costco is still selling them.

All these things DID happen. I’m loving Lent and Spring.

I tweak the pudding.

books, food and cooking, homemaking, ,
Mine is like the 4th from the top, only dirtier.

In the first decade of my married life my primary cooking teachers were Irma S. Rombauer and Marion Rombauer Becker, in the 1964 edition of Joy of Cooking. That was long before this age when one can find overwhelming amounts of information about any food or recipe at the click of a mouse, and before we watched “Julie and Julia” and found out that the cookbook my mother had given me for a wedding present was suspect.

The women who published the book in various forms beginning in the 30’s were not the same sort of cooks as those we know today, we who have the likes of Julia Child and M.F.K. Fisher to inspire us. Irma was grieving the loss of her husband in 1930 when she followed the advice of others and got busy making a book out of her collection of recipes that had been gathered to teach a class in the 20’s.

Irma S. Rombauer

Marion wrote a biographical sketch of her mother, in which she admits that her mother was not known for her great cooking. To which I add, it really was not the era for that. Many of the households that had the resources to spend on a variety of ingredients had hired help to cook for them, which I noticed early on was the case with the Rombauers, because in my copy they mention conversationally, and give a recipe for, the matchless poultry dressing their cook made. The kitchen help, expert as they might be, would not be in a position to publish cookbooks, so as Marion reasoned, “cookbook writing is too important to be left to the cooks.”

But for women who were increasingly responsible for preparing meals for their own families, and who had time and means to study and learn from books, the Rombauer women did a good service. I like what Christopher Kimball wrote for the Amazon.com listing of the book, about Irma’s “amateur but highly evolved enthusiasm.” After all this revisiting I plan to get a copy of the latest revision and see how it has changed, now that Irma’s descendants are bringing to it their own flair and abilities. On the Joy website I found a likeable personal tone and appetizing recipes, but the cooks don’t give away all of the book’s recipes online.

The Rombauer/Becker Family marked their own favorite recipes in the edition I own with the name “Cockaigne” after the name of their summer home, and that label served me as online reader reviews do nowadays, helping me know that at least a few people really liked that particular casserole or cake or whatever.

While my little children played nearby or took their naps, in the days before I could be distracted by reading or writing blog posts, I sat at the kitchen table and pored over Joy, making a list of all the “Cockaigne” recipes that appealed to me. The only one I remember now without looking it up, perhaps the only thing I tried more than once, was Tomato Pudding Cockaigne.

Kate shows fruit from yesteryear’s garden.

On a recent blog post somewhere I read mention of Scalloped Tomatoes, and I found online many recipes for that dish, which seemed to resemble the tomato pudding I hadn’t made in 20 years. It was labeled as Southern Cooking on many websites. Do all of you southern ladies make scalloped tomatoes?

At first it sounded like the perfect way to use up some of my fresh tomatoes, and perhaps also in the winter, to use some of the bags full that I have been freezing. Except that there seemed to be more bread and sugar than I care to consume in the various versions….eventually I gave up looking at them and went back to my old recipe, which I discovered also calls for quite a bit of sugar — six tablespoons to go with 14 tomatoes — but why? These are garden-ripe, sweet tomatoes I’m bringing in by the bowlful.

Joy’s recipe also didn’t have enough basil for me, and included no garlic. It called for only a small quantity of bread crumbs, and I hoped that if I added a larger quantity of bread the juice would be soaked up faster and the dish might take only two hours instead of three to cook down.

So…here you have it,

Gretchen’s California Tomato Pudding

14 fresh ripe tomatoes, peeled, seeded, sliced

1/3 cup fresh chopped basil leaves

2 tablespoons fresh chopped parsley

1 extra-large clove garlic. minced

1 1/2 tablespoons brown sugar

2 cups fresh sourdough bread crumbs

6 tablespoons melted (salted) butter

Put the tomatoes in a pan on the stovetop, and heat to the boiling point. Stir in the herbs, garlic, and sugar. Cover the bottom of a 9×12 baking dish with the bread, and pour the melted butter over it. Ladle the tomato mixture on top of the crumbs, and bake uncovered at 350° for about an hour and 15 minutes, or until it is no longer watery. Serve warm.

While my pudding was in the oven I typed out the above, and waited to see if  the finished product would be worthy of sharing. Oh my, yes, it is delectable and so hard to stop eating. I guess my husband and I ate about five tomatoes worth each.

I could further tweak a few things, make it a couple more times to assure consistency and give you a more thorough report, but this is only a blog after all, so I will just say that I’m pretty sure it would be just as good with a little less butter and sugar. I imagine it tasting great made with olive oil, if you prefer vegan fare. But Mr. Glad said, “Whatever you did to make it like this, it was perfect.”

St. Joanna the Myrrhbearer

church, homemaking, housework, icons

Today’s my name day, the day we remember Joanna, one of the women who followed our Lord Jesus around during His earthly ministry and helped take care of everyday needs. I don’t know what kinds of work those women did on His behalf, but perhaps it might all come under the broad category of hospitality?

In the two week period of which we are approximately in the middle, I have eleven different house guests coming and going. There isn’t much that makes me happier than creating a comfy and welcoming space for people who are away from their usual routine. 

I like to put fresh flowers in the bathroom, and give the lodgers space for their suitcases and stuff. In weather like this I open the windows wide so that fresh air will greet them, and I give them choices of fat or thin pillows for their beds.

Jesus said that the Son of Man had no place even to lay His head; that was a particularly difficult hospitality challenge. It’s a joy to remember St. Joanna as I prepare one more room this afternoon for people I love.

Here is what is on the Orthodox Church in America website for this woman whom we remember today:

Saint Joanna the Myrrh-bearer, wife of Chusa, the household steward of King Herod, was one of the women following and attending the Lord Jesus Christ during the time of His preaching and public ministry. She is mentioned in Luke 8:3 and 24:10.

Together with the other Myrrh-bearing Women, St. Joanna went to the Sepulcher to anoint the Holy Body of the Lord with myrrh after His death on the Cross, and she heard from the angels the joyful proclamation of His All-Glorious Resurrection. According to Tradition, she recovered the head of St. John the Baptist after Herodias had disposed of it.

Saint Joanna, pray to God for us!

Gardening? I’m on it!

art, homemaking, nature, , , , , , , , , ,
pimiento peppers with nasturtiums

I thought I would skip this week’s discussion of The Hidden Art of Homemaking at Ordo Amoris, because what on earth — or about growing things in the earth — could I possibly say, that I haven’t said in my 115 blog posts that already have the tag “garden”?

But this chapter comes in springtime when it’s hard not to talk about gardening. I’d rather be in the garden doing it, but what do you know, it’s raining as I begin this ramble. And I happened to run across a couple of other blog posts as reminders that I haven’t covered every aspect of the subject.

kale with Mexican bush sage

The spiritual aspects of gardening are well treated by Vigen Guroian whose book is excerpted in  this blog. But I have a hard time making myself read about gardens or gardening, and if I wanted to convince a non-gardener to give it a try, I would just have them work in my garden with me a few times, and hope that they might by osmosis come to see the fun to be had.

If you don’t have a yard, as Edith says you can have a pot of something, and if you don’t want that, you can grow some sprouts on your kitchen counter. There are so many kinds of sprouting seeds available that you can grow a tasty and gorgeous salad in a week or so.

I do love to visit other people’s gardens and even look at pictures of my own yards of yesteryear, so I looked long enough at this Garden Rant post to see that it was about the gardener’s dismay when he realized that he had planted a dreadfully monochromatic and inartistic design.

His problem is the flip side of what I am careful about, the planting of clashing colors. What? you say, echoing my husband, don’t all the colors go together, as in God’s creation? It doesn’t seem to work that way in my gardens. Magenta flowers have caused me problems in the past – they don’t look nice with some of the red flowers nearby.

Once a bunch of bright red-orange flowers pretty much spoiled the look of my pale yellow and pale pink roses when they sprouted up in between, while the lavender bush in the same spot blended in nicely. So, I try to avoid mismatches and matchy-matchy. Most of the pictures I’m posting here are of nice contrasts in my own garden, but the one below is from our friends’ neglected beach cottage yard. It’s surprising how glorious these bright and wild colors look together. In foggy coastal areas it seems that whatever flowers you have are a welcome brightness, and they always steal the show by contrast with the white or grey skies.

Here’s a much quieter scene: Greyish Lambs Ears make a soft contrast to almost any bright color, as with these pincushion flowers.

 

And even the magenta rhododendron is nice with blue campanula. I have learned to think of my garden beds as individual paintings, each with its own color scheme that may change somewhat with the seasons. Some have magenta, while some on the other side of the yard have red.

unusual California poppy with Hot Lips salvia

Either color can go with yellow or orange or blue…

It’s fun creating landscapes, if you don’t mind surprises, and  w – a – i – t – i – n – g  for things to grow and bloom, and sometimes having to re-do your design or be happy with a missing part that died. If you take pictures or actually take paints to paper and save an image of the way your plants’ colors and textures have miraculously blended to become Beautiful, you can remember and enjoy your past gardens for years to come.