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.
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.
Food and music make great companions, don’t they?
After a visit to Pinterest for a marinade recipe for pork chops we planned to grill, the melody of Sam Cooke’s famous song “Summer Time” became my earworm. This marinade was so delicious that we won’t be looking for a replacement version for quite a while, if ever.
“Best Grilled Porkchops”*
- 1/2 cup water
- 1/3 cup light soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons lemon pepper seasoning
- 2 garlic cloves, minced
- 6 pork loin chops, fat removed
1. In deep bowl mix all marinade ingredients.
2. Marinate at least 2 hours.
3. Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done.
Cooking time for second side is shorter by 1-2 minutes. 3/4″ or thinner, 5-6 minutes maximum per side, thicker than 3/4″ 6-7 minutes maximum per side.
NOTE: If overcooked, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.
Enjoy! *The original recipe appears on Food.com
Boiling pasta seems to be a favorite with guests when cooking meals. Usually there’s a pasta water spillover boiled onto the ceramic cook top. No problem – that’s easy to clean.
Anyone else feel they cook pasta poorly? I did. Relying on a timer, tasting a sample, testing by flinging a limp noodle onto the fridge were no help. My family knows I save stuff, like useful information I can’t find when I want it.(Much easier now with internet data access. No more relying on saving a scrap of paper).
Imagine my glee when I accidentally re-discovered a copy of a page from The Tightwad Gazette by Amy Dacyczn. She’s retired from being the guru of frugality; however, the trio of her books still sells well. Have no idea who Amy is or what the Tightwad Gazette was all about? Here you go, thanks to The Family CEO blog: http://thefamilyceoblog.com/2011/08/what-ever-happened-to-amy-dacyzyn-of-the-tightwad-gazette/
Amy shared the secret to perfect pasta (instructions a reader learned in India for cooking rice which was passed on to Amy):
- Fill pot half-way to two-thirds full depending on the amount of pasta to be cooked.
- Add a dash of salt
- Bring the water to a full, rolling boil.
- Add pasta.
- Cover and boil rapidly for 1 minute.
- Turn off the heat. Leave the pot on the burner (I use a ceramic cook top)
- Don’t remove the cover except if the liquid is about to boil over.
- Let sit for 20 minutes.
From the day I stumbled onto this recipe I’d tucked away, my pasta has cooked perfectly every time. Thanks Amy!