Posted on 08/17/2017 4:07:35 PM PDT by Jamestown1630
It’s been very humid and muggy here the last few days, and I’ve wanted fresh, crisp, and cold things to eat and drink.
This week’s newsletter from Lee Valley features a kicked–up Bread-and-Butter Pickle:
http://www.leevalley.com/us/newsletters/Gardening/2534/Article3.htm
I’ve been looking through ‘Square Meals’, a delightful book by Jane and Michael Stern which is, as the preface states, "about the friendly foods of childhood and the bygone dishes that were, not so long ago, in the repertoire of every homemaker".
It's a fun book, full of vintage/retro recipes, photos and drawings; and a lot of commentary on the food habits of decades past. In a section on The Cuisine of Suburbia, they describe a 'Luau in your Living Room' which includes this recipe for a cocktail called 'Apricot Slush':
Claire's Apricot Slush
6 oz. frozen Orange Juice Concentrate
6 ox. frozen Lemonade Concentrate
1/2 C. Sugar
6 C. water
1 Pt. Apricot Brandy
Blend and freeze. To serve, scoop 1/2 C. into a glass and fill with 7-Up
Serves 8
Another book I found at the thrift store recently is a tiny 1958 book of French recipes from the Peter Pauper Press: ‘Simple French Cookery’, with recipes compiled by Edna Beilenson. (You can still buy this little book through Amazon.) It included a dish that I’d never heard of, but which is apparently a classic of French Bistro fare: Celeri Remoulade – and it looks like an interesting celeriac alternative to Cole Slaw. Here is the Epicurious updated take on it:
http://www.epicurious.com/recipes/food/views/celery-root-remoulade-11069
-JT
I don’t have experience with grilling; but there are a lot of folks here who do - including a lot of Texans!
Oops!
The pickles were a bit on the salty side.
So I made them into a nice relish to put in deviled eggs or egg salad.
No need to add salt. :)
My great grandad says the same thing. He told me about mowing the lawn with a push mower with this battery portable radio hanging off the handle listening the the games.
LOL!
My in-laws had a disaster with their first try at sauerkraut. It’s something that my husband and I want to try...
It’s a very peaceful, calming thing to listen to, even if you’re not really into baseball.
I remember once being very ill with a Summer ‘flu, and hearing the baseball game on the radio lulled me into painless sleep.
Maybe the ASMR folks have discovered this...
Nothing is ever as good as when you first had it as a child. I’m still trying to find a pizza like the one we first got from a hole-in-the-wall in about 1963 :-)
(And don’t get me started on ice-cream...)
I’ve wanted to try ‘Dilly Beans’ - does anyone have a recipe?
Have eaten many times for about 20 years with my own homemade fresh mozzarella from our goats milk. Store bought these days. I do like the basil sliced finer. When I was still working I used to take platters of it in to work, get to my office and then email everyone that a platter had arrived, it would be empty in less than 5 minutes.
I have no recipe for Gramers Mustard pickles but they where dynamite.
Mom tried to write the untold recipe for me once.
It involved saccharine and had no measurements.
They woman still has my pickle crock.. rat her hide :)
Again, no recipe, but I have found that cantaloupe can be made into sorbet.
Delicious
Hubby has been eating those he just likes bt’s. I’ve made 3 one gallon batches of gazpacho and canned over a bushel and still more out there.Also took my dehydrator and filled 7 trays of halved San Marzano tomatoes coated in olive oil, basil, oregano, salt ,pepper and garlic. They are so sweet like tomato candy.
Yummo!
Have done that!
Love Jane and Michael’s books - they used to write for New York Magazine, I think (or NYer Magazine) about diners throughout America. One of my favorite food writers, John Thorne, is also another good one on down home food.
I’m in Maine for vacation so I’ve just been eating lobster rolls and cooked lobster dinners and not cooking. But we’ve discovered Gifford’s Blueberry Ice Cream which we buy at an Alpaca farm in Owl’s Head and my husband says IT IS DELICIOUS.
And a ballpark frank with 
and onions is very good.
Heck they sent it up on the space shuttle
I make those all the time but add hot peppers.
It’d do that to me while I was wide awake. LOL
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.