January was so much fun! Molly and I had a blast lining up guests, putting up their posts and celebrating her book Lawn Order with the month long celebration. I'm leaving the schedule up for a bit so you can enjoy going back to read the guest posts. For those of you who told me they enjoyed the 'normal' recipes in January - the party's over. It's back to my Vintage Cookbook culinary delights. I do have some news here though. By request from folks at my shows, I'm incorporating some new elements. You can still depend on 3-5 vintage recipes a week and some will be edible - maybe. On Wednesdays now though I'll do a post on Preserving Family Recipes. That means handwritten recipes or ideas on how to organize that box of recipes and clippings we all have. On Fridays, I'll post something about a vintage craft or household decor tip. We'll still have Molly MacRae at least once a month, plus other fun guests from time to time. If you have ideas for topics or posts you are welcome to write me at email@example.com. Oh - that profile picture is courtesy of Rosemary Harris - she gave me that lovely Befana Scaccia when I saw her at Midwinter. I think of it as my good luck Kitchen Witch.
"This is a colorful vegetable served in a chafing dish." (Notice no one says delicious.)
1/4 cup brown sugar (packed)
1/4 tsp. ginger
1/8 tsp ground cloves
1/2 tsp. salt
1 tablespoon lemon juice or vinegar
In saucepan, mix cornstarch, brown sugar, ginger, cloves, salt, and lemon juice. Add cinnamon and undrained pineapple. Cook and stir until thickened. Remove cinnamon. Add drained beets; stir gently and heat. Serve hot. Yields 6 servings.