Pinterest couldn’t help me this time

spoons and spices

I’ve collected recipes since I was in junior high.  To practice accuracy and build up my typing speed, I spent hours, that lapsed into days, using a Royal Manual typewriter that put text to paper with a spool of inked, cloth ribbon. Typing my mother’s collection of recipes onto index cards was the ideal project. How many years ago was that? Hmmm .. well, over 50 for sure.

When I mastered 110 words per minute, with 5 errors consistently, I switched to stashing recipes from pages I tore out of magazines or cut out of newspapers. How many years have a relocated and moved that box of bits and pieces of paper? Too many. I didn’t collect many cookbooks. It me too long to remember where I’d seen a recipe I wanted to try. Silly me, I had the same problem with my precious box of culinary delights.

Along came Pinterest and now, I’m ditching all that paper as fast as I can. Today, I encountered a dilemma. I have a recipe for Seasoned Salt that I want to store on-line and can’t find the original source anywhere and no go-to source on my copy. To add a pin, a link to a website is necessary. Lucky for me, I already have one.

Seasoned Salt

Yield: 1 1/3 cups

  • 1 cup salt
  • 2 tsp. sugar
  • 2 tsp. dry mustard
  • 1 1/2 tsp. dried whole oregano
  • 1 1/2 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. onion powder
  • 1/2 tsp. celery seeds
  • 1/4 tsp. paprika
  • 1/4 tsp. ground thyme
  • 1/8 tsp. ground turmeric

Combine. Shake to blend. Store in airtight container.



Ode to Joy (of Cooking) … this recipe for moist chicken is sooo easy!

The yellowed pages of  my Joy of Cooking are split from the spine, the cover very worn. A perfect look-a-like to the fourth copy in the photo. A great resource for just about any basic ‘how’ to process or for offering an explanation of ‘what is this?’,the cookbook was reprinted and edited several times. 

Our guests could easily prepare this recipe since it requires just a few ingredients, and except for chicken, are supplied in our pantry for their use. It’s an energy-saving cooking method and doesn’t need to watched constantly while it cooks! Perfect!


1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour (if not available, can cook chicken without it).
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment: 10-inch sauté pan with lid

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren’t dried out in the least. Doublecheck them to make sure there is no pink in the middle. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat.

For more info: and

Source: Thanks also to Pinterest where I found the recipe!