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First off, it’s been a while and I promised my very few readers I’d start blogging on my cooking and crafts site again. So, here we go, the first article for 2016.

A friend of mine asked me for my lamb dressing recipe and when it came to the part of putting in the cinnamon, I said “till the rice turns brown.”  Or in other recipes, as my friend Anne says, “until it looks right.”  One of my favorites is sprinkle the salt starting from the back of the pot towards the front, keeping your hand level to the pot, and jiggling it just a bit.  Yes, really. That’s how my grandma taught me to add salt to a pot roast.  LOL.

Now I am trying to put together a cookbook for my family and I realize many many of my recipes are done a certain way, that I remember and was taught, and are not written down.  It’s going to take me hours of trying these recipes I’ve made for years, making  note of how much I am using, so I can put together a recipe for someone not near enough for me to show the “shake from the back to the front” technique and others as well.

This made me wonder how many other recipes have been lost to families because we were distributed all over the place and no one was left to show us just the right motion, just the right amount of seasoning, just the right touch.

The same applies to how long something cooks.  For me, many recipes are when it “smells right.” You know, those of you who bake, that the oven emits just the right smell at just the right time, and even if you have set a timer, that has not gone off yet, you know, and your nose knows, that the tasty item is done. You just know.

For those of you who cook “the way grandma or your mom taught you” my challenge to you is to go put those recipes down on paper. Especially if you are the last one standing who knows the secret wiggle of the hips, or motion of the arms, that make that traditional recipe come out right.  Your family will thank you!