When I was younger, we always bought my mother some chocolate covered cherries for every occasion—her birthday, Valentine’s Day, Mother’s Day, Christmas, you name it. It was because the entire family was under the impression that she loved chocolate covered cherries. It turns out that this story was once true, when she was a teenager—but she had since gotten so burned out on the decadent treat that she started hating them. It turns out that all of those boxes of chocolate and cherry goodness had actually ended up either re-gifted or thrown away!
One of the things about
(By the sounds of it, they actually bake and taste tested each recipe, then voted on the best for each year, which if you think about it must have been quite a formidable enterprise. Did they do this after the layoffs? Or is this something they had been working on for a while before the magazine was shuttered? Or was it a labor of love among employees who knew they would soon have to hit the pavement, but wanted to get in one last group project?)
These are tasty, lots of
There are two kinds of ambrosia salad: molded (or jumbled up with Jello) and mixed. Molded salads take a lot more work (relatively speaking) and of course you have to have an attractive gelatin mold. Who has the time or the gelatin mold collection, I ask you?
Lately I've been feeling very nostalgic about food. I wrote about making Orange Stuff for Thanksgiving, and that was very much in keeping with my nostalgic cooking obsession of late. I think the nostalgia is partly because it's the holiday season, and partly, the fact that I've been looking at older cookbooks quite a lot. Many cookbooks from the fifties and sixties feature recipes using brand name products like Jello, Carnation Milk, and nationally distributed cookies, crackers and soups. I grew up with a lot of those recipes, especially for things like pumpkin pie and fudge and other desserts.
I have always used the Carnation evaporated milk fudge recipe. It's a classic! It used to be that this recipe was reliably found printed on the inside of the label on the can of evaporated milk. This is no longer the case.
A friend and I a few weeks ago
Bread pudding is one of those "comfort food" desserts. Historically, it likely began as a convenient and tasty way to use up day-old and even stale bread. I note that as early as 1747 in The Art of Cookery, Made Plain and Easy (p. 109) Hannah Glasse advises