I begin by apologizing for the blurry pictures. I do not know what happened but use your imagination, ok?
This cupboard has not been passed down through my family; Tom purchased it at an auction in 1972. I have always referred to it as the old kitchen cupboard and when directing any of my kids or grandkids to get something from it or put some item away, it was/is always called the old kitchen cupboard and they all know it by that. The granite part pulls out for more room when needed and there is a flour bin on the left side with a built-in sifter. It will easily hold 25# of flour. I used to keep it full when I was baking bread and pies every week.
Yesterday, as I was rolling out pie crusts on the granite top, I wondered how many pie crusts I have made on this space. While there is no way to know for sure, I would estimate the number at well over a thousand. (That number is only the ones I made at home; it doesn't include the 90 per week at a small restaurant in Whitley County for several years.) I don't recall ever making just one at a time; it wouldn't be worth the effort to bake a single pie crust.
At one point, there was a lady who would call every time she was having guests or during the holidays and ask me to make pies for her.
Yesterday I made several crusts.
This cupboard has not been passed down through my family; Tom purchased it at an auction in 1972. I have always referred to it as the old kitchen cupboard and when directing any of my kids or grandkids to get something from it or put some item away, it was/is always called the old kitchen cupboard and they all know it by that. The granite part pulls out for more room when needed and there is a flour bin on the left side with a built-in sifter. It will easily hold 25# of flour. I used to keep it full when I was baking bread and pies every week.
Yesterday, as I was rolling out pie crusts on the granite top, I wondered how many pie crusts I have made on this space. While there is no way to know for sure, I would estimate the number at well over a thousand. (That number is only the ones I made at home; it doesn't include the 90 per week at a small restaurant in Whitley County for several years.) I don't recall ever making just one at a time; it wouldn't be worth the effort to bake a single pie crust.
At one point, there was a lady who would call every time she was having guests or during the holidays and ask me to make pies for her.
Yesterday I made several crusts.
One pie was a rhubarb custard for 2 granddaughters who would rather have that than cake for their birthdays.
One was a strawberry and the other two will be used for cream pies.
I am not writing this to brag about my pie-baking abilities, but rather to tell you I never baked, boiled or cooked ANYTHING until I got married. I was the baby of the family, my grandma lived with us and it was probably easier for my mother and grandmother to do it themselves. It didn't exactly prepare me for cooking for a family, and there are some great stories of my first efforts. But I learned. It is never too late to learn something.
It would seem that cooking of one type or another was part of nearly every job I ever had.
These recipes and stories and many more from other cooks and bakers will be included in the book I am working on.
In 1979, I started gathering some of the family recipes from people I knew , so there is a vast assortment of material, a few dating back to the covered wagon days of their ancestors and some from a lady in Montana where we camped and some from the school cafeteria where I worked for years. Baked beans for 200? Yep.
Am I going to test them all? No. Is there going to be calorie and nutritional information included? No. Will you enjoy the anecdotes and the recipes? I hope so. But you will be making them at your own risk if you purchase the book when it is ready. LOL
It would seem that cooking of one type or another was part of nearly every job I ever had.
These recipes and stories and many more from other cooks and bakers will be included in the book I am working on.
In 1979, I started gathering some of the family recipes from people I knew , so there is a vast assortment of material, a few dating back to the covered wagon days of their ancestors and some from a lady in Montana where we camped and some from the school cafeteria where I worked for years. Baked beans for 200? Yep.
Am I going to test them all? No. Is there going to be calorie and nutritional information included? No. Will you enjoy the anecdotes and the recipes? I hope so. But you will be making them at your own risk if you purchase the book when it is ready. LOL
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