A Rare Look at a Halloween Sweet Treat from the 1960s

Happy Halloween! In today’s post, we are starting off your holiday with a rare treat – a little something sweet from the files of food history.

In 1960, a bit of marketing magic happened to a specific sector of the food industry that no one ever saw coming. It didn’t burst onto the scene with immediate stardom but it was fresh and fun and set the stage for something much bigger down the road. This initial marketing campaign didn’t debut at Halloween, but it did get caught up in the fervor of the holiday and all the potential that trick or treating offered.

In celebration of this sweet treat day, in today’s post, I thought it would be fun to feature a vintage advertising campaign that centers around a very rare piece of Halloween ephemera that was almost lost to history. This one piece of found paper tells the story of a food, an industry, a holiday, and one group of clever individuals who had an unfailing love for one very specific product.

It all starts with the advertising campaign that began rolling out in 1960. This was a campaign that was not promoting a food or a recipe or a meal that was rare or coveted or exotic. It was actually the opposite. It was spotlighting a food that was quite humble and ordinary and pretty unremarkable in the appearance department. It was one of those foods that lies under the radar. Helpful, necessary, enjoyable, but not exactly glamorous, it wasn’t until a certain advisory board formed that this food’s reputation got a total makeover in the likeability department. Through clever ads, product placement, and innovative promotions, this group grabbed attention and shook things up. Eventually, two decades later the food they promoted would become a pop culture icon known by millions of people around the world. By then, it would be forever linked with a catchy theme song and a field of merchandise that stretched way beyond anything to do with kitchens and cooking. The Smithsonian Museum even took note and acquired it for their collection.

So what is it you ask? What is this magical food that went from simple to superstar over the latter half of the 20th century? Here’s a clue… it’s brown and wrinkly. It comes in petite boxes and big canisters. It’s used in baking and cooking. It’s sweet and small, mini and meaty. Can you guess what it might be?

It’s a raisin.

The group of individuals responsible for bringing the raisin into the limelight was the California Raisin Advisory Board, based in Fresno. Founded in the 1950s, the Board was crazy for raisins and wanted to share their joy of this dehydrated fruit with eaters everywhere. Their enthusiasm was backed by noble intent too. They wanted to help draw attention to the local raisin growers who were struggling to make a profit in mid-20th century California.

Typically, when you hear the words “advisory board” you don’t automatically think of whimsy and fun but the California Raisin Advisory Board (also ironically known as C.R.A.B.) proposed a marketing campaign that was full of joy from beginning to end. Their mission was to produce effective advertisements that targeted the heart of the home – the kitchen – and all the ways in which raisins could become a household favorite and a sustainable staple, cherished enough to support the industry that grew them.

This is still life painted by Clara Peeters in 1615 featuring a bowl of raisins and almonds.

Raisins of course had been an ingredient in cooking and baking since the 1600s, so in the 1960s they were not a new food, but the industry was struggling and the Advisory Board wanted to step in to help. They wanted to take the raisin out of the cabinet of yesteryear, dust off its stodgy patina, and give it some zing. With centuries worth of material to work with there was no shortage of ideas when it came to inspiration, but the Advisory Board wanted to focus on a fresh approach and universal appeal. So where did they start?

With bread. As in raisin bread. A sweet, studded cinnamon-laced loaf often enjoyed at breakfast, this baker’s delight was centuries old too, just like the fruit it featured. But in the 1920s, raisin bread received some new interest when it was deemed a “health food” by dieticians and nutritionists. Sugar aside, raisins hold a lot of vitamins and minerals in their puckered little shape including magnesium, potassium, and fiber. Added to the protein found in bread, the combination formed a magical collaboration of a seemingly decadent eating experience paired with a hearty dose of healthy goodness. That gave the Advisory Board a lot of angles to play with when it came to promotion. Raisin bread was nutritious. It was affordable. It could be store-bought or home-baked. It smelled like heaven when toasted. And it appealed to both kids and adults. Paired with some clever writing and marketing during National Raisin Bread Month (November), the Advisory Board launched a raisin campaign full of plucky personality…

A cookie campaign followed suit…

The Advisory Board was off and running. Throughout the 1960s, the Advisory Board launched a flurry of seasonal promotions that included National Raisin Week in April, summer picnic season in July, back-to-school snack packs in September, and the Raisins for Happy Holidays campaign in December. In-store grocery taste tests, advertisements, sweepstakes and giveaways encouraged repeat buyers and kept the noble raisin front of mind.

The California Raisin Advisory Board also churned out raisin recipes year-round for newspaper columns from their test kitchen. Photo courtesy of the Sacramento Bee, 1970.

When Halloween time rolled around each year, the holiday provided an additional opportunity to remind parents and kids how sweet a treat, a raisin was. Just like traditional Halloween candy, albeit healthier, during the month of October, the Advisory Board promoted the fact that raisins came in small boxes – a handy size for trick-or-treaters. Posters made for grocery stores and food shops hinted at Halloween excitement. This is an example of a very rare original grocery store poster featuring the California Raisins Advisory Board…

Measuring 25″ inches x 14.25″ inches it is a true survivor of history and a real-life example of the Advisory Board’s cute and colorful messaging. Most food store advertising was discarded in the trash promptly after a promotion ended to make way for new advertising in its place. Printed on thin, inexpensive paper these eye-catching advertisements were not made to last more than 60 days let alone six decades. Oftentimes, they were hung in store windows exposed to heat, sun,, humidity, and temperature changes which would cause them to crinkle and fade over time. When I found this one, it was in fragile and brittle shape and was held together only by hope and a dehydrated rubber band. Ripped and torn in so many places it was impossible to unravel it without it completely breaking apart. A quick peek down the interior of its rolled-up shape, yielded the image of a pumpkin face smiling back. How fun! Home to the Kitchen it came for further investigation and repair.

Carefully rolling out the paper, rehydrating it with a warm, ever-so-moist-paper towel, and then gluing it to acid-free archival poster board took a couple days of attention. Each time a ripped section was flattened out and smoothed over it was a small victory in revealing the bigger picture. Little by little, inch by inch, the poster’s overall image went from bits and pieces to one whole poster.

Finally put back together, for a year, the poster sat just like that – attached to the thick archival poster board with a big wide border surrounding it. Waiting to see if it would stay secured, retain its bright colors and not disintegrate, it was wonderful to see that 360 days later the poster looked exactly the same. Removing the excess matting by cutting it down to its original size, a wood frame was built for it using antique wood remnants from the 1750 House. Floating the poster inside the wood frame allows for all the imperfections along the top nad bottom edge of the poster to show – a visual record of its fragile history. The poster, although greatly improved from its original found state, still bears its wounds in Frankensteinish patchwork.

But what I love most about this poster now, is how despite all its rough and tumble elements, it still manages to radiate joy and a sense of enthusiasm. That was the power of the Advisory Board’s campaign. Raisins are fun.

Raisin drying racks. Fresno, CA. 1901. Image courtesy of the Library of Congress

The first raisin farms in Fresno were started by a group of female schoolteachers in 1876. They decided to set aside four acres out of one hundred acres that they purchased so that they could grow grapes for a raisin harvest. Two years later, the first batch (30 boxes) was ready for market and a West Coast industry began.

In the early 1900s, Raisin growers in Fresno would make anywhere from $50-$125.00 per harvested acre.

By the 1960s, the US produced 250,000 tons a year, mostly from farms in the Fresno area. Foreign competition was tough though and the raisin growers were struggling to keep afloat. That’s when the Advisory Board stepped in with their breads and their cookies and their sweet, colorful, clever campaigns declaring raisins raisins raisins a wonderful thing.

As cute as the pumpkin goblin face was on the poster, it was not the imagery that launched the raisins to worldwide fame. That would happen in the mid-1980s when the Advisory Board approved an idea from a Foote, Cone, and Belding advertising executive who pitched an idea about raisins and a band and a signature song.

The California Raisins, singing Marvin Gaye’s 1968 Motown hit, Heard It On The Grapevine was born. Indicative of the Advisory Board’s continuous efforts to pitch their product in clever ways, the California Raisins soaked into the fabric of mainstream society like no other fruit campaign had done before. This is the first commercial that started the success…

Making up a whole world of claymation figures and storytelling, the California Raisin band was an immediate hit and could be seen everywhere – on tv, in print ads, and on cross-promotional advertising products across grocery store shelves. This was the kind of big-splash notoriety that the Advisory Board was after in the 1960s. With more and more customers buying raisins in the 1980s and 1990s, thanks to the singing sensations, the Advisory Board was fulfilling its mission.

Photo courtesy of Crazy for Costumes.

In 1986, the California Raisin became the most popular Halloween costume of the year. The Raisin band members were reproduced in figurine form and Heard it Through the Grapevine reached the top 100 song charts. When the Smithsonian acquired the original California raisin claymation figures in 1991, it firmly sealed the success of the Raisin Advisory Board. Their singularly beloved product was now beloved by all.

Unfortunately, the sweet taste of success didn’t yield the type of monetary compensation that was hoped for when it came to the raisin growers. The Advisory Board disbanded in 1994 after struggling to balance the costs between promoting the raisins and keeping the growers profitable. Creativity can be harsh that way. Sometimes clever doesn’t equal capitalism. But in this case, it sure did produce some fun art and a new way to look at the world, even if it was discovered decades later than intended.

Cheers to joyful advertising, loving what you love completely, and to our little rescued poster whose celebrating its 60th Halloween this year! Hope it added a little something sweet to your holiday. Happy Halloween!

Back to School: 31 Photographs of 20th Century Cooking Classes

Photo courtesy of the Boston Globe – April 1st, 1894

The first cooking school in America opened its doors to students in 1879. That was the Boston Cooking School, founded by the Women’s Education Association. The school’s chairman was Sarah E. Hooper, who after traveling abroad during the 1850s, was so impressed with the vocational training provided at industrial schools for domestic workers in England and Scotland, that she opened her own school in Australia where she was living at the time. There, a much-needed type of education, Sarah’s school became a big success giving her the confidence and expertise to try such an endeavor when she moved back to America. Since then, cooking and education have gone hand in hand. In today’s post, you’ll find 26 vintage photographs that highlight the relationship between food and teaching as seen in classrooms around the globe. It’s a fun look at history via the kitchen lens. Each of these photos tells its own unique story, from the equipment used to the clothing worn to the expressions on the faces of the teachers and students themselves. Let’s take a look…

The Naval Cooking School, New York City circa 1915-1920
Cake Making at the Boston Cooking School, Boston, MA, 1908
Cooking class at Stanthorpe State School, Australia, 1933
The Edison Cooking School, Seattle, 1955
Students preparing lunch at the Boston Cooking School, Boston, MA, 1908
Cooking Students at the Montgomery Industrial School for Girls, Montgomery, Alabama, 1910
Welfare Hall cooking class, Boston, MA, 1905
Cooking School for Working Mothers, Berlin, Germany, 1913
Sherman Indian High School Cooking Class, Riverside, California, 1910
Teachers and Students at The Hotel and Culinary School of Finland, Helsinki, 1956
High school cooking class, Washington DC, 1899
Cooking class at Grafton Public School, Australia, 1926
Cooking Class for Boys, Norway, 1963
Cooking class at the Carlisle Indian School, Carlisle, Pennsylvania, 1901
Elementary school cooking laboratory, New York circa 1908-1915
Chevy Chase High School cooking class, Bethesda, Maryland, 1935
The Frigidaire Cooking School, Clarkesville, Georgia, 1950
High school cooking class, Watertown, New York, 1909
Montgomery Blair High School cooking class, Silver Spring Maryland, 1935
Cooking class at a school for girls, Jerusalem 1936
Cooking class at Banneker Junior High School, Washington DC 1942
Forst Street Public School cookery class, New South Wales, 1910
Home Economics class, Ontario, Canada, 1959
The Star Bulletin Cooking School, Honolulu, Hawaii, 1934
Y.W.C.A. Cooking class, Canada 1939
Salem Boys Club cooking class Salem, Oregon, 1976. Photo courtesy of the Statesman Journal

African American Cooking Class circa 1910-1940
Teacher’s College Domestic Science Class & Cooking Laboratory, Oxford Ohio, 1915
Housekeeping and cooking students, Germany, 1905
Ohio State Normal College Cooking Laboratory, 1910
Wood Stove Cooking Class circa 1899

As we welcome this studious month of September, we wanted to say a special cheers to all the teachers out there who have kept our minds fed and our bellies full throughout history. Hope you have enjoyed this unique glimpse into the past. Happy Labor Day!

Grilling with Friends: A 1955 Recipe for Savoy Potatoes

I wish there was a way to tally friendship in the kitchen. How many recipes were inspired throughout history by friends or for friends? How many meals were shared in convivial collaboration between one cook and another? How many dishes were dissected? Techniques taught? Secrets traded? How many hours were spent by friends, with friends, for friends tasting, touching, and talking about food?

I bet the number is in the billions. A billion hours. A billion recipes. A billion friends. I bet it is a safe assumption to say that friendship in the kitchen has been a major influence on the culinary world since the caveman days when everybody cooked, and then subsequently ate, together, around an open fire. Aside from health, friendship must surely be the foundation of food. The building block of life.

This weekend we are featuring a recipe that is friend friendly. It was created by two best pals – James Beard and Helen Evans Brown in 1955 and highlights the diverse possibilities of the outdoor grill. On the menu today, it’s Savoy Potatoes, a tipple topple stack of thinly sliced potatoes tucked between layers of cheese and dotted with herbs and butter. The recipe was part of the Frills for the Grill chapter from Helen and James’ Complete Book of Outdoor Cookery.

Frills for the grill indeed. The fun of this recipe, aside from its delectable composition and fancy presentation, is that it can be made entirely out of doors from start to finish. All you need is a prep table, a cutting board, a cast iron pan, a cheese grater, a bowl and a sharp knife. Grab a friend or two to help prepare everything, and the joy begins.

Of all the vegetables to be cooked on the grill, the noble potato oftentimes gets left behind. Understandably so. They are dense and big and take a long time to cook if left whole. If they do make it to the wire racks, most recipes are not that imaginative. There’s the baked potato wrapped in tin foil, the quartered potato steamed in paper, and the mini oval-shaped potatoes par-boiled and skewered for kebabs. But this recipe presents a whole new way to look at serving potatoes hot off the grill with an elegant twist.

Presentation-wise Savoy Potatoes is lovely, with thin layers of stacked slices browned by butter and melted cheese. Caramelization leaves the potatoes on the bottom layer crispy and golden while the top layer is tender like a casserole. Most similar to Scalloped Potatoes (a.k.a. Potatoes Gratin) minus the cream, it has a hearty consistency and flavorful yet subtle depth thanks to the two cheeses and the herbs. This recipe can be made in one large round cast iron pan or many mini cast irons, depending on your preference and your available pan options. Either way, it will be delicious.

When James and Helen finally got together to create a cookbook, it was a long-time dream come true. Both were busy, well-respected cooks and authors in their own right. Helen on the West Coast, and James on the East Coast.

A sampling of Helen’s cookbooks published between the 1950s and 1960s.

Supportive and encouraging of each other’s work, they each had their own unique way with food and writing, which meant there was no room for competition between them, just a sense of mutual respect, camaraderie and curiosity regarding the culinary industry they both loved.

A sampling of James Beard’s cookbooks

Enamored with each other as most best friends are, their relationship was strictly platonic (Helen was married and James was gay) but they showered each other with affection and attention every chance they got. For years, they maintained an epistolary relationship where letters flew between coasts at a rapid-fire pace. In these letters, Helen and James exchanged recipes, cooking questions, industry gossip, travel adventures, menus, food samples, diets, and stories surrounding what they ate and with whom. A consistent topic of the letters were ideas bounced around about projects they could collaborate on together… a restaurant in the Hamptons, a snack shop in New York City, a kitchen store filled with books and antiques, a magazine for gourmands, a cooking school, a newspaper column. Time, distance, and scheduling made many of these ideas difficult to undertake when it came to reality, but of all the possibilities they dreamed up, a cookbook turned out to be the one idea that took shape. To their mutual excitement, in May of 1955, The Complete Book of Outdoor Cookery was published by Doubleday & Company.

Helen and James’ mission for the book was to cover recipes that included all methods of outdoor cooking equipment in one place. Grills, campfires, hibachis, spit-roasts, cooking on a boat, cooking from a trailer, cooking at the beach, along with defined roles for men and women in the art of creating a jovial outdoor dining experience. Helen and James suggested that women be in charge of menu planning, market shopping, and presentation, while the guys were in charge of the actual cooking. Helen called it a night off for the ladies (grab a cocktail and a lounge chair, she suggested) while James referred to the actual task of grilling as a man’s sport and the ultimate culinary proving ground. Both viewpoints may seem a bit boxed in today, but in the 1950s when almost every homecooked family meal in households across the country was made indoors by women, this idea of getting guys involved in the meal-making process was both novel and exciting. Cookbooks began springing up on shelves across the country about this adventurous way to prepare a meal.

1950s Barbeque books like this one – Better Homes and Gardens Barbeque Book – illustrated the sheer joy of outdoor cooking especially when it came to domestic family life.

Gender roles aside, Savoy Potatoes is best prepared by two people, if not more. There are herbs to gather from the garden, potatoes to chop, cheese to grate, and the grill to tend to, so multiple hands are encouraged not only for practicality but for fun too.

Note: We used a charcoal grill for this recipe. Cooking times and temps may vary if you are using a gas grill.

Savoy Potatoes

Serves 8

1/4 cup butter

6 medium potatoes

1 1/2 cups grated Gruyere cheese

1/2 cup grated Parmesan cheese

Salt & Pepper to taste

1 handful of fresh thyme, chopped (optional)

Butter cast iron skillet(s) generously to prevent the potatoes from sticking during the cooking process. Combine the two cheeses together into a medium-sized bowl. Leaving the skins on, thinly slice the potatoes into rounds. Arrange a layer of potatoes inside the bottom of the buttered pan, then add a layer of cheese. Season with salt and pepper and a dab of butter. Repeat the layers of potatoes, cheese, butter, and salt and pepper again. Top with a sprinkle of fresh thyme.

Cover skillet with foil and cook on the grill over medium heat (between 280-300 degrees) until the potatoes are tender when pierced with a fork and the cheese is thoroughly melted (about 25-30 minutes).

Remove from the grill, let cool for a few minutes and then flip the potatoes over onto a plate and serve.

At this point, the potatoes should come out of the pan in one solid piece. You don’t have to flip the potatoes over before serving them. They look appetizing on both ends, but the bottom has such a nice golden brown color and a crispy texture, it makes for a delicious first-bite introduction to this vintage recipe. The slightly smoky flavor from the grill mingles with the nuttiness of the cheese and the soft potatoes in the most tasty and aromatic of ways.

Helen and James recommended that Savoy Potatoes be served with roast beef, grilled fish, or poultry. During the hot days of summer, we liked it best as a vegetarian dinner served alongside a simple garden salad and a glass of chilled sauvignon blanc. In the cooler months when you crave something heartier, in addition to James and Helen’s suggestions we would recommend adding a fried egg on top and a sprinkle of chopped bacon, ham, or pancetta. A drizzle of maple syrup would add another level of interesting flavor.

Like good friends, this is a relaxed recipe. Not hard to make, it’s very accommodating when it comes to your own cooking creativity. Play around with different cheeses, and different toppings, or make it the foundation of a build-your-own-food bar and invite your friends to add their own custom toppings. Sour cream, chives, dill, smoked salmon, a variety of spices, sauteed spinach and onions, diced peppers and tomatoes, hot sauce… there are so many options that would pair equally as well with this dish.

When I asked my sister, who is one of James Beard’s biggest fans and one of my favorite people to exchange recipes with, what she liked most about his style of cooking, she shared that it was all about his universal love of food and friendship. “He felt that people could be unified through the experience of a meal no matter their country or culture.” In other words, he recognized food as the foundation of friendship. Cheers to that! Hope this recipe instigates an impromptu dinner party with your friends and family and that you love the whole experience of making it just as much as we did.

Cheers to James and Helen for this gorgeous recipe and the friendship that made it. I hope it inspires many more. If you’d like to learn more about these two culinary icons and their impact on American cooking, stop by the shop and peruse the cookbook shelf.

The Lost Art of Paula Peck: Egg & Mashed Potato Pizza circa 1966

In 1966, these words described her cooking… creative, imaginative, inventive, eclectic, beautifully presented, and internationally inspired. Craig Claiborne, the New York Times food editor and a beloved favorite here in the Vintage Kitchen, said “anyone who truly cares about cooking is fortunate indeed that such a talent as hers can be shared on the printed page.” James Beard called her “the finest cook I know.” Newspaper columnist Elizabeth de Sylva deemed her the “free spirit of cooking,” and food writer Gaynor Maddox labeled her “one of the most exciting, competent, and delightful guides to better dining.”

Today, here in the Vintage Kitchen, we are featuring a thoroughly modern-minded yet vintage recipe from the culinary repertoire of Paula Peck (1927-1972), who was a phenomenal but now forgotten cook popular during the mid-20th century. I use the word forgotten carefully. Since professional chefs today consider her cookbooks classics and since she still has a quiet army of devoted fans, she’s not lost to a select group, but Paula is definitely, surprisingly not part of mainstream cooking conversations like other famous names that traveled in her circle. Why is that? Was she overshadowed by bigger personalities like Julia Child or James Beard? Did her culinary prowess get dismissed over time? Her recipes simply forgotten?

In order to try to figure out why Paula Peck is not a household name today, we need to start at the beginning and explore the details of how she came to be the topic of conversation in mid-20th century kitchens.

It all started with her spouse.

Among the many causes he supported, James Peck participated in the Freedom Rides in 1961, which protested the segregation of African Americans on public transportation. He was attacked and badly beaten for his involvement, but continued to defend the civil rights of African Americans. He is pictured here, fourth from left. Learn more about this experience in a 1979 interview here.

Paula’s husband, James Peck, known as Jim, was a newsworthy civil rights activist who worked his entire life trying to bring people together for noble and decent causes. Involved with the War Resistance League, the American Civil Liberties Union, and the Congress of Racial Equality among others, it was Jim who first inspired Paula to dive into the world of cooking after they were married in 1950. Up until that point, Paula knew little about how to create a meal. This was a bit of a tricky situation since she married a foodie. Unless she wanted to lose her husband to the local eateries of New York City night after night, she knew she was going to need to learn to cook. So as a young bride of 23, she set out on a mission to tempt her husband and his adventurous gourmet palate away from the restaurant scene, which he adored, and into the kitchen of his own home.

Paula Peck in her kitchen in December 1966. Photo: Newsday

As Paula started experimenting with food, she fell more and more and more in love with cooking. In trying to appeal to her husband’s enjoyment of international cuisine, in particular, she studied foods from all around the globe. She began collecting cookbooks, keeping track of recipes in a file box and gathering ideas about food preparation with friends. With every passing bite, Jim encouraged her explorations. Eventually, she gathered enough courage to take a cooking class with one of the country’s most celebrated gourmands, James Beard. From there, her culinary star rose bright and shiny, as the two struck up a friendship. One opportunity led to another. Paula became James’ apprentice and then his teaching partner. And then she went on to teach her own cooking classes.

Eleven years into her culinary journey, she published her first cookbook The Art of Fine Baking in 1961. After that, she was hired to work on the baking portion of the mega Time-Life Foods of the World cookbook series along with a host of respected chefs, food writers, and culinary experts. In 1966, she published a second cookbook, The Art of Good Cooking, in which she espoused the physical beauty of the kitchen, of quality ingredients, of simple equipment, of the breath-of-fresh-air joy that became her signature cooking style.

Her recipes began to appear with frequency in newspaper columns nationwide. She did live in-person cooking demonstrations for various events. She conducted interviews. The industry was achatter with news about Paula, about her recipes, about her unique approach to food. By 1970, Paula, the twenty-something girl who was not so skilled in cooking two decades earlier, arrived in the form of an accomplished, confident culinary teacher. Swathed in accolades, with nothing but a field of potential and possibility in front of her, surrounded by skilled peers and influential connections, Paula’s trajectory was on course for iconic status. And then something terrible happened. Paula died. Sadly, she was just 45.

In the 1960s, Paula circulated in the culinary world a bit differently than her comrades. Unlike most well-known cooks of her day, she wasn’t necessarily focused on age-old techniques. She questioned things. She wondered about established facts of cooking, curious if there were other ways or reasons to approach techniques beyond the traditional. She wasn’t concerned as much with how things were done, had been done, or should be done. Instead, she gave herself, and then her students, permission to experiment with food intuitively and to play around with taste, texture, and time.

Taking little bits and pieces from other cuisines, from other places and adapting them in ways that were unique and interesting, Paula worked with food from the foundation up, building a recipe like an artist builds up a scene in a painting. Taking into account, color, subject matter, texture, time, origin, flavor, and the relationship between one ingredient to another, her food was dotted with elements of surprise and flourish. It was those bits of unexpected detail that wound up setting her apart from all the gastronomes of her day. And I think it was those bits of detail that make her food still very relevant today.

Take pizza for example. Everybody knows the age-old basic pie with its flour crust, tomato sauce, a sprinkling of cheese, and perhaps a topping or two. But in Paula’s midcentury mind, the word pizza could mean something else entirely too. It could look something like this…

Paula Peck’s Egg & Potato Pizza

As a prime example of Paula’s creativity in the kitchen, it is her recipe for Egg & Potato Pizza from her 1966 book, The Art of Good Cooking, that is being featured here today. Using mashed potatoes as a base, sauteed onions, peppers, garlic, and mushrooms in place of a tomato sauce, and sausage and two kinds of cheese as toppers, this entire dish is polka-dotted with raw eggs and then popped into the oven for a brief bake. Surprise, whimsy, and a delicious combination of flavors are the result.

In a decade when casseroles were king of the dining table, the presentation alone of this recipe most definitely must have felt like a delightful break from the ordinary in 1960s America. More like a popular modern-day sheet pan meal than a traditional pizza, this fun-to-make any-time-of-day appropriate dish has contemporary comfort food written all over it. Made with simple ingredients and easily prepared, it feeds six people, is satisfyingly filling, and is fun to present table-side. In other words, it contains all the hallmarks of a perfect Paula dining experience.

I made this recipe as-is except I substituted chicken sausage for Italian sausage. And one thing to note before you begin… this recipe is best served immediately when it comes out of the oven. If you leave it to sit for a minute or two the eggs will continue to cook to a hard-boiled consistency and will eventually turn rubbery, if you wait to serve it much longer after that. If you like your eggs runny, cook the potatoes and toppings minus the eggs just until the cheese begins to melt (about 17 minutes) and then crack your eggs in their allotted divots and stick the whole tray back in the oven for about 3 minutes.

Paula Peck’s Egg & Potato Pizza

Serves 6

1/2 cup olive oil

3 cups well seasoned mashed potatoes

1 large onion, peeled and sliced

2 cloves garlic, minced

2 cups mushrooms

1 green pepper, seeded and sliced

4 cooked sweet or hot Italian sausages (I used maple-glazed chicken sausage)

6 eggs

1/4 cup grated Parmesan cheese

2/3 cup diced mozzarella cheese

Freshly chopped spinach for garnish (optional)

Preheat the oven to 400 degrees. Grease a large flat baking tray generously with olive oil. Spread the mashed potatoes evenly covering the entire pan. With the back of a spoon, make six indentions in the potatoes for the eggs which will be added later.

Bake the potato-lined pan in an oven for 30-40 minutes or until the potatoes seem slightly crisp on the bottom. Remove from oven.

While the potatoes are baking, slice sausages 1/4 inch thick and brown them in a pan on the stovetop. Set aside. Next, saute onion, garlic, mushrooms, and green pepper in remaining olive oil until soft.

After the potatoes have been removed from the oven, spread top of it with the sauteed mixture and sliced sausage, leaving indentations clear.

Break eggs into each of the indentations. Sprinkle with Parmesan cheese and dot with pieces of mozzarella cheese.

Return to oven. Bake for 20 minutes or until eggs are set and the cheese is bubbly.

Cut the pizza up into squares or wedges and serve immediately. Paula recommended a green salad as a side dish which is a great choice if you are making this for brunch or dinner especially.

Ideal for upcoming spring holiday breakfasts like St. Patrick’s Day, Easter or Mother’s Day, when onions and spinach are in season, this egg and potato pizza is a blank slate for your creative interpretations too. Add purple onions in place of yellow onions for additional color. Garnish with fresh herbs or scallions on top in place of spinach. Replace Italian sausage with prosciutto or smoked salmon. Serve it for breakfast, for brunch, for lunch, for dinner. Call it a pizza or a sheet pan meal or a one-dish wonder. Paula would be the first one to tell you to take this recipe and run with it till your heart is content. Interpret it as you like. That’s what cooking was all about in the Peck family kitchen.

“My belief is that tradition should not hamper us if we find a better way of doing things,” Paula wrote in 1966. Perhaps that very attitude is what has kept Paula’s recipes out of the widely circulated limelight of modern-day kitchen conversations. Instead of being stubborn, restrictive, and definitive about only one be-all-end-all way to approach food preparation, Paula encouraged exploration. She encouraged hands-on learning. And she encouraged continual education.

That type of exploration and freedom tends to breed a sense of confidence that builds over time through experience. A new cook might start out making one of Paula’s recipes exactly as she described, but then over time, feeling secure at the eventual mastery would adopt Paula’s methods of questioning and discovering. The recipe would get tweaked, augmented, adapted, enhanced. As it evolved, it would take on new forms, new ingredients, new flavors, a new identity. Attribution back to its original source, over time, would get muddied, fuzzy, forgotten, and then lost to history completely. I think that’s what happened to Paula and her creative approach.

In modern-day multi-cultural fusion cooking, in outside-of-the-box presentation, and in the pairing of unusual yet complementary flavors, I think today signs of Paula’s style of cooking are all over our culinary landscape. We just don’t realize that she was the source from which it all began. Paula Peck by name might not be on the tip of everyone’s tongue these days, but her inspiring style of cooking still is.

I hope you enjoy this recipe as much as we did. If you decide to add your own flourish to this dish please send us a message or a photo of your finished affair. We’d love to learn how Paula inspired you!

Cheers to creativity in the kitchen! And to Paula for showing us what fun cooking can be when you add a little splash of imagination.

Hello World! The Blog Turns 10 Today

Today we are celebrating a milestone. It’s February 27th, 2022 and that means… (cue the drumrolls and kazoo horns, please)… the blog turns 10 today!

There was lots of discussion about how to celebrate. A cake? Champagne? A bouquet of balloons? And also lots of discussion about how to photograph the big day. How do you sum up ten years of writing, cooking, research, field trips, interviews, and daydreaming in one image or one post?

For the entire month of February, I thought about these questions. Yesterday, I decided on a compilation of items that would form the number we were celebrating today. If this ten-year chunk of time has taught me anything, it’s that creativity is a faithful partner and will always show up when and where you need it.

Each small element laid out to form the shape of the number 10 in the photo above offers a bit of symbolic significance of how things have played a part in this writing life from 2012 to 2022. There is a shamrock for luck, an owl for knowledge, spices for surprise. Mushrooms represent organic growth both during light and dark days. Brussels sprouts signify compact clusters of thought that grow on a single stem. Flowers call attention to the beautiful parts of history. And peas and beans represent the power of food. Berries are there for sweetness, wine and champagne corks for good cheer, eggs because they represent stories inside stories. And finally, there are hearts which represent love. It was love that started the blog and love that will continue to see it through another 10 years.

Atlanta,GA skyline. Photo: Mariana Smiley

The very first blog post was written in a hotel room in Atlanta on February 27th, 2012 during the first vacation getaway I had had in more than a handful of years. I had just opened an Etsy shop the month before, selling vintage homewares for all rooms of the house and I thought a blog would be a fun way to talk about history via the items I was selling in my shop. You might not think that blogging and vacation are two words that go together but the purpose of that long weekend in Atlanta during a frenzied start to the year, was to take some time to recognize the things I loved. And writing was one of those things.

When you first start a blog, WordPress automatically suggests the title – Hello World – for the first post as a way to not only introduce yourself to the blogging community but also as a way to launch yourself easily into a familiar and personal style of writing. The title isn’t mandatory, you can choose to keep it or change it. As I wrote my first post in February of 2012, I had intentions of keeping it. I loved the enthusiasm and the optimism of those two words – hello world. But just before I pressed the publish button on completed blog post #1, I changed the title to reflect the subject matter I was writing about.

That post was about a 1950s fiction book called Rachel Cade. In it, I shared information about the storyline of the book and the Hollywood movie that followed. Hello World got replaced with Featured Shop Item: Rachel Cade – A Glimpse into Vintage Africa and I included vintage items from other Etsy shops to paint a visual story of Africa in the 1930s, the decade in which the story was set. Even though I changed the title at the last minute on that very first blog post, my mind has not strayed far in these past ten years from that initial sense of excitement and enthusiasm at the prospect of those two suggested words – hello world. Although I wound up not using them, they set the tone unknowingly for what was about to unfold over the next decade. In the 364 posts that have been written since, each time I click publish on a finished piece there is still a wave of excitement and energy, a flutter of joy, a silent shout that sends out a big hello to the world.

Initially, I thought it would be fun in this milestone post to feature a “best of” list along the lines of most-read post, most cooked recipe, most commented story, etc. But that would break the blog down into analytical data. And there is nothing more unromantic than a series of performance metrics. This blog isn’t about numbers. It’s about love and adventure and passion all discovered and coddled and curated over the course of a decade. From day one it never set out to break records or be the best or become a job. Since 2012, it’s been a playground to learn more about life, past and present. And what a playground it has turned out to be.

Over the course of ten years, the blog has twisted and turned, narrowed and bulged, refined itself and redefined itself. It’s stayed with me through moves, deaths, excitement, bordeom, joys and tragedies. And in a world that is constantly changing it has been a reliable throughline that has kept me connected to things I love.

Originally it started with a different name, Ms.Jeannie Ology and I wrote in the voice of a muse named Ms. Jeannie who was a history detective bent on uncovering forgotten stories of the past. Five years in, Ms. Jeannie set sail on a faraway sleuthing adventure and the blog re-launched with a definitive passion. Instead of focusing on stories surrounding all rooms in the house, one was picked, the favorite one, the heart of the home where meals and love and conversation are served up each and every day. The blog was renamed In The Vintage Kitchen in 2017 and from that day forward, an inherent love of all things culinary have come to take center stage. A shop component was added shortly after – not one that was connected with Etsy like back in 2012, this shop is its own completely independent entity, but that same symbiotic relationship first explored in the early years between blog and shop and the inspiration they both offer each other continues today.

In 2012, the blog was like a wiggly puppy full of excitement, energy and a wild desire to gain a sense of solid footing in the world. There was a lot to learn about writing, photography, storytelling. It’s humbling now to look back and see how the blog has grown naturally, at its own pace and improved with each passing of a February. It would be easy to run away from those early years, to delete them and never look back, but then the entire point of stretching and trying and playing and growing would be missed completely. A blog gives you room to grow.

It is often said that writers live lonely or solitary lives. While it is true that most, myself included, need peace and quiet to gather and produce a string of sensible words and coherent thoughts, I have found in these past ten years that blogging has not singled me out or separated me from others, it has only done the opposite. It has connected me with more people, more places, more ideas and more understanding than I ever thought possible. In 2012, I said hello to the world and miraculously over the course of ten years, the world has continued to say hello right back.

What follows are links to some of my favorite posts from the past decade. In no particular order, they are ones that continue to stand out most in my mind or hold a sentimental place in my heart. Whether they were written in the voice of my original muse, Ms. Jeannie Ology or my own, they are representative of the vibrant type of content I have endeavored to share about the people, places and objects that have inspired this corner of the world thus far.

It is with big heart-felt cheers and an enormous amount of gratitude that I say thank you to each and every person who has read, engaged, encouraged, participated, promoted, cooked, commented and/or been a part of the blog in one way or the other over the past 10 years. It has been such a journey of discovery and I hope the next ten years is just as exhilerating.

Cheers to ten and to another ten more! And cheers to Emily Dickinson who said… That it will never come again is what makes life so sweet.

Comfort Cooking from the Family Archives: A Midcentury Recipe for Baked Macaroni & Cheese

The San Francisco Bay area may be most well known for its sourdough bread, Ghiradelli chocolate, and all things aquatic found at Fisherman’s Wharf, but in my family, we have another favorite to add to the list too. It’s an heirloom recipe that comes from the kitchen of my adventurous epicurean aunt, Patti, who lived thirty miles south of the Golden Gate Bridge in a foggy seaside utopia called Half Moon Bay.

Always known as an agricultural town, Half Moon Bay, was first settled by the Ohlone Indians and then by Mexican, Portuguese and Spanish transplants in the mid-1800s. Since its early days, this hamlet has been home to commercial tree farms, flower fields, nurseries, and vegetable farms that serve the local, regional and national communities.

There, in her light-filled kitchen decorated with antique blue and white dishware, Aunt Patti experimented with all sorts of wonderful recipes over the course of the latter half of the 20th century. Many meals were inspired by her backyard garden and all the things that she could grow in this cool California climate, but she was also interested in just making good food that prompted smiles and a fun dining experience. Hand-tossed pizza, homemade layer cakes, marshmallow frosting, from-scratch waffles, grilled hamburgers stuffed with all sorts of pizazz – those are just a few highlights of mealtimes at Aunt Patti’s table.

Happy New Year vintage kitcheners! Since the world is still struggling through the pandemic and a multitude of other crises, I thought it would be fun to start 2022 off with a fun food from the family archives that has universal comfort appeal. Today, we are making Aunt Patti’s baked macaroni and cheese recipe that was passed down from her mom, Dorothy sometime during the 1960s.

Aunt Patti was the best kind of gourmet cook – curious, generous and always willing to try new things. If you are a regular reader of the blog, you might remember her handwritten recipe for Citrus Chicken that was featured here in 2018.

Just like the popular comfort foods of bread and chocolate that are embedded in San Francisco’s culinary landscape, this recipe that has danced around Aunt Patti’s kitchen for more than six decades is a reliable crowd-pleaser that’s been known to bring enjoyment even on the lousiest of days. And it’s no wonder – this classic food has been a salve for bad days and good appetites for centuries.

The idea of macaroni and cheese – a pasta baked in a saucy bath of melted dairy proteins – has been recorded in cookbooks since the 1700s. Elizabeth Raffald was the first to print it in book format in 1769. She made hers on the stovetop using macaroni, cream, flour, and parmesan cheese.

Elizabeth Raffald, an 18th-century English domestic worker, cooking instructor and author was the first to bring macaroni and cheese to the printed page in 1769.

Even though the recipe’s origins lay in the cuisines of England, Italy and France, macaroni and cheese nowadays, surprisingly, is most often associated with American cooking. We have Thomas Jefferson to thank for that. In the early 1800s, he was so fascinated by this dish after first trying it abroad, that he recreated it at Monticello and proudly served it at dinner parties. That helped to propel its popularity and expand its reach to other areas of the country. He even went so far as to work out the mechanical properties required to make, cut and dry the pasta just like he had seen it done in Italy.

Fun facts of culinary history aside, once baked macaroni and cheese tantalized the American palate it became a mainstay on the menu of popularity forevermore.

From Aunt Patti with love – Macaroni and Cheese – an heirloom family favorite.

Aunt Patti passed away in the late 1990s, so we don’t have her as a hands-on cooking consultant anymore but thankfully, my family still has all of her handwritten recipes, which makes it feel like she hasn’t altogether left us. When her recipe for macaroni and cheese resurfaced via my cousin this past Christmas season, it was a wonderful reacquaintance with her cooking style, her spirit and her son. And it sparked many discussions. More on that below, but first I wanted to point out the beauty of the actual recipe itself.

I love several things about its physical appearance in particular. 1) That the recipe is written in my Aunt’s hand. 2) That it is splattered and stained with over sixty years of use. 3) That it has the no-frills title of Macaroni Cheese and contains a few humbling spelling errors. 4) That it references my grandmother, Dorothy, in the top-right corner.

Grandma Dorothy, who lived between the years 1914-2012, was a great cook in her own right, but she was shyer than my aunt when it came to talking about food and how she prepared it. Luckily, Aunt Patti was a great recorder and when she fell in love with a recipe she liked, she wrote it down and filed it away in her recipe box. Did Grandma Dorothy invent this recipe, using her thrifty Depression-era cooking skills and staples she had on hand? Did Aunt Patti tweak it a little bit in the 1960s to make it her own? We’ll never know. But the fact that it has been made again and again in the same California kitchen for the past 60 years is proof enough that’s it’s a good one to keep hold of.

There are a bevy of different ways to approach baked macaroni and cheese … from the basic (cheese, milk, butter, flour, pasta) to the fancy (gourmet cheeses, spicy aromatics, infused butter, thick cream, specialty pasta). Aunt Patti’s recipe falls somewhere in the middle. It doesn’t contain any pricey ingredients or hard-to-find flavors but it does combine two more unusual components not often associated with a cheesy casserole.

The inclusion of sour cream and cottage cheese gives this recipe a rich, tangy flavor and fluffy consistency. It’s cheesy without being greasy and filling without being dense. It reheats beautifully and freezes even better, so if you wanted to make a big batch, double the ingredients and you’ll have a comforting casserole (or two!) for many winter meals to come. And since this recipe is connected to both my aunt and my grandmother, I’m taking the liberty to retitle it to include my grandmother’s last name and my aunt’s maiden name so that they will both be credited. This way, from here on out, the recipe will act as a tribute to two 20th century women who inspired each other in the kitchen. In turn, I hope their recipe inspires you too.

Macaroni Cheese of the Ladies’ Race

Serves 6-8

7 oz (1 3/4 cup) elbow macaroni or ditalini pasta

2 cups small curd cottage cheese

1 cup sour cream

1 egg, slightly beaten

1/2 teaspoon salt

dash pepper

8 oz (two cups) sharp cheddar cheese, grated

paprika (optional)

Preheat oven to 350. Cook macaroni on the stovetop in boiling salted water for 12 minutes. While the macaroni is cooking, mix all the other ingredients in a large bowl.

Fold in cooked pasta. Spread mixture evenly in a casserole dish. Top with paprika or cracked black pepper or neither – whichever you prefer.

Bake in the oven for 45 minutes or until the top of the casserole begins to turn golden brown. Let it rest on a cooling rack for just a few minutes before serving.

Aunt Patti would have suggested pairing this casserole with a simple side salad of home-grown lettuces, but it’s really delightful just enjoyed on its own too. The sharpness of the sour cream in combination with the creaminess of the two cheeses offers a silky flavor profile that is a dynamic, satisfying meal unto itself.

Since this recipe festively made the rounds in the kitchens of almost every single one of my family members and then their friends and their family this Christmas, it has sparked quite a few discussions.

I’ve learned that macaroni and cheese means a lot of different things to a lot of different people. I’ve learned that there are two camps – those who prefer a homemade recipe like this one and those who prefer a boxed stove-top kind. I’ve learned that some people like extra cheesy, extra creamy macaroni swimming in sauce, and I’ve learned that some people prefer a lighter more souffle-like texture. I’ve learned that some people like to add a bunch of flavor enticing extras like bacon, chives, jalapenos, buttermilk, herbs and even apples to the mix. And I’ve learned that some people are purists and prefer nothing more than the likes of the original four ingredients first prescribed by Elizabeth Raffald’s 18th-century recipe. Like, pizza and all the zillion different ways you can top it, I’ve learned that strong opinions swirl around the kitchen when it comes to this type of comfort food.

I’ve also learned things about my own preferences and how I like to approach food these days. I love that this recipe is connected to a particular place and a particular set of women. I love that an old piece of paper with its compilation of interesting ingredients still continues to connect family and now you, here on the blog, sixty years after it was written. And I love that this recipe acts as an impetus to storytelling for the cooks who came before us. That to me is the real comfort of this comfort food.

If you try this recipe, I encourage you to comment below with your thoughts on this whole matter of macaroni and the cheese it swims with. Both Aunt Patti and Grandma Dorothy would have been pleased as punch to hear your thoughts, just as I am now. Passions and opinions are most welcome here!

Cheers to favorite family recipes, to the kitchens that keep them, and to the conversations that continue to float around them. And cheers to 2022. I hope your kitchen greets you with joy every day of this brand new year.

Dinner & Dessert Under the Stars of Israel: Two Vintage Recipes and A Modern Day Craft Project

Sea and sky. Blue and white. Stars and snow. Dinner and dessert. That’s the theme of our next stop on the International Vintage Recipe Tour 2021. Destination #24 in this multi-year series takes us to the holy land of Israel for a bit of holiday festivity, Hanukkah style!

I thought that Israel was going to be right up there at the very top of the list of the oldest countries in the world, but surprisingly there are some discrepancies when it comes to naming the oldest places around the globe, and then also the specific order in which they should appear. That’s because there are quite a few ways to calculate this information and it all differs. Based on records, archeological findings, the official forming of civilized governments, one list could say that China is the oldest country in the world while another list says that it’s Greece.

The pastel color palette of Israel acts as a timeless backdrop to the bold and dynamic culture of this storied country.

But particulars aside, there are a few countries that keep popping up on everyone’s top tier lists depending on which site you are consulting and for what reason. Japan, Iran, China, Greece, Egypt and India usually make the top ten agreed-upon selections. Israel, France, Italy and San Marino sometimes get included too, but not always.

This is a model replica of Jerusalem during the time of Jesus that is on display at the Israel Museum in Jerusalem.

Granted, the landscape of Israel is centuries old with ancient cities like Jerusalem and Jaffa always at the ready to offer historic context, but it wasn’t until 1948 that Israel declared its independence, becoming the first Jewish state in over 2000 years. 1948 is also the same year the Israeli flag, as we know it today, became official even though the design was first created in the late 1800s. That makes Israel both wonderfully ancient and modern all at once.

The first version of the Israeli flag was designed by a Lithuanian-American rabbi, Jakob Askowith and his son, Charles in 1891 for a temple in Boston, MA. They selected the blue and white colors which represented benevolence and purity, included the Star of David, and a Hebrew word for a specific warrior in Israeli history. Other versions designed by other people emerged in the 19th century too, including a flag that featured lions and stars, but it was the Askowith’s design that resonated with people most. Little tweaks here and there would be made to the flag and the Hebrew writing would be dropped from the original layout, but by the time, the Askowith’s flag was flown at the World’s Fair in St. Louis, Missouri in 1904, it was a cherished icon recognized by the Jewish community worldwide.

View from the Tower of Electricity Building during the 1904 World’s Fair, St Louis, MO. Photo courtesy of the Library of Congress.

Since it’s Hannukah, I thought it would be fun to tie this food post in with a homemade craft project that celebrates one of Israel’s most iconic symbols of faith and flag – the Star of David – an instantly recognizable emblem deeply associated with Jewish culture.

The last time we combined a craft project with a recipe from the International Vintage Recipe Tour it was during Week 9 when we traveled to China via the kitchen in March of 2020. That was just when the Coronavirus was gaining steam, the country was going into lockdowns, and when a major tornado blew through my city streets and destroyed half the buildings in my neighborhood.

Chinese floating paper lanterns

In that turbulent post, we made floating lanterns based on an annual Chinese celebration, known as the Hungry Ghost Festival which honors the spirits of departed ancestors. As the world was losing loved ones to the virus and losing freedom to lockdowns, and my neighborhood was grieving the destruction of a broken-down landscape, I clung to the idea that memories of love and light could guide us through the dark in the form of an actual, physical light. The paper lantern may have been fragile in appearance but it was mighty in hope and sentiment.

This time, our craft project also centers around light and strength and spiritual guidance. It comes at a time when things in the world are still universally difficult due to the continuing pandemic, and it comes at a time when the Vintage Kitchen, is going through a big change as we relocate to a new space. I love how art from two very different cultures can become a beacon of comfort during chaotic times. Especially when tied in with cooking and creativity in the kitchen.

Today, we are making a Star of David wreath out of winter twigs, fresh greenery, and grosgrain ribbon. It’s a simple project that is suitable for all ages and skill levels and can be made in under 30 minutes. While it is ideally suited for the Hanukkah holiday, it also can be displayed all winter long both indoors and out as a reminder of faith, hope, community, and care. Make a big one for your door or a series of small ones as place settings on your table and you offer all who enter your home or relax at your table, a bit of love and (star)light this holiday season.

First recorded in the 3rd century in Italy, the Star of David was a universal symbol that was also referred to as the Shield of David. During the Middle Ages, the Star was believed to contain mystical and magical powers and by the 1600s was adopted into the Jewish community as a decorative mark of distinction.

Clockwise from top left: A gold pendant from Spain, antique Star of David shutters in Jericho, resurrection sculpture in Israel, star of david on a temple in Indiana, glass window in Germany, and ancient jug fragment with impressed Star of David

Even though it originally started out not being connected religiously to any one group or another, the Star of David, with its six points and two intertwined triangles, is now most commonly associated with Judaism, and the Jewish community as a whole. In the 20th century, it also became a powerful symbol of heroism in relation to the Holocaust when Jewish people were forced by the Nazis to wear the Star of David like a badge on their clothing. It takes courage to be an icon, to display an icon and to believe in an icon. The Star of David manages to be a reminder of the past and a symbol of the future all in one.

When it comes to making your own Star of David wreath, creativity reigns supreme especially if you wanted to incorporate this festive week of Hanukkah. But the two most important components to include are the colors blue and white. Since it is the holiday season, I added accents of juniper berries and star anise for scent and color. Once the initial framework is built, the sky is the limit when it comes to decorating.

To make this Star of David wreath, all you need is…

  • kitchen string
  • six straight twigs or tree branches all cut to the same length (this wreath was made using twigs that were 10″ inches in length)
  • a hot glue gun
  • fresh greenery, winter berries and/or fresh herbs/spices for decoration
  • grosgrain ribbon in shades of blue

Start by clipping your twigs to equal size.

Next, make two triangle shapes with the twigs…

Glue each end of each twig together to permanently form the shape and then place one triangle on top of the other in opposite directions and glue the triangles to each other wherever they touch.

Next, wrap each joined section (wherever you dabbed a bit of glue) with kitchen twine to cover the glue spots and add extra support to your star. Glue decorative greenery (or whatever embellishments you would like to add) to the bottom left corner of the star. Let the glue dry for a few minutes. Attach the ribbon at the top of the star and you are ready to hang up your wreath.

vintage

Simple, natural and easy to style both indoors and out, a Star of David wreath looks just as wonderful hanging from the knob of a kitchen cabinet as it does from a front door. Make a few stars and hang them on the wall in your kitchen or from the light over your dining table and you’ll have a starry scene to inspire this next part of the post… the cooking of two vintage Israeli recipes.

Israeli-inspired Meditteranean Fish circa 1970.

On the menu today, it is saucy Mediterranean Fish for dinner and a homemade lighter-than-air Walnut Torte for dessert.

Like the Star of David wreath, both recipes are simple to make. What is lovely about both foods, and most Mediterranean cooking, in general, is that each dish is light yet flavorful and can easily be shared with a crowd if you are entertaining friends and family for the holiday season.

The farmers market in Tel-Aviv, Israel

Throughout time, Israeli food has been inspired not only by staples gathered and grown in the local landscape but also by the millions of immigrants that have populated the country from Eastern Europe, Africa and its neighboring countries. Poverty in the middle half of the 20th century, and the scarcity of certain types of food during those decades (mainly meat products) encouraged more creative and colorful cooking using more accessible ingredients like grains, fruits and vegetables as a substitute for animal proteins.

This Mediterranean fish dish features the best of all those influences. It contains olives (one of the seven ancient agricultural products that still serve as a foundation for the traditional Israeli diet), local fish from the Mediterranean sea, the middle Eastern condiment tahini, and wine (ideally made from local Israeli grapes). The combination of all these unique flavors is light, creamy, and nuanced. Similar to crab dip, this Israeli-inspired fish dish is warm and saucy in composition, comfort and consistency, and is absolutely delicious when served with challah bread.

Mediterranean Fish

serves 4

1/4 cup olive oil

1 cup finely chopped onion

1 green pepper, cored, seeded, and chopped

4 individual fish fillets such as salmon, flounder, or cod (I used cod)

2 tomatoes, cored, seeded, peeled, and chopped (if making this in the off-season use whole, canned tomatoes)

1/2 cup fish stock (if you can’t find fish stock substitute with vegetable stock and a few dashes of fish oil)

3 tablespoons tahini

1/4 cup dry white wine

2 egg yolks light beaten

2 tablespoons chopped parsley

8 stuffed olives

4 slices bread (I recommend challah bread)

Vegetable oil for frying

1 clove garlic

Heat half the oil in a large skillet and cook the onion and green pepper until wilted.

In another skillet heat the remaining oil and cook the fish until lightly browned on each side.

Transfer the fish into the skillet with the onion mixture. Sprinkle with salt, pepper, and cayenne to taste and half the lemon juice.

Spoon the tomatoes over the fish and add the fish stock. Cover with aluminum foil or parchment and cok over low heat for ten to fifteen minutes. Be careful not to overcook the fish.

Combine the tahini and remaining lemon juice in a small mixing bowl. Beating with a whisk, add the salt, and pepper to taste. Add the wine. Carefully pour the liquid over the cooked fish into the tahini mixture and beat well.

Beat in the egg yolks and parsley and spoon the mixture over the fish. Place the entire pan under the broiler until the mixture just begins to brown. Scatter the olives over the fish.

Quickly fry the bread in oil and rub lightly with garlic. Place a slice of bread on each plate and smother with fish. Serve immediately.

Satisfying in all the ways that a saucy smothered bread can be, this fish dish looks remarkably creamy yet contains no actual cream. I really loved it for the way each ingredient brought its own pizazz to the ensemble. The olives offer salt, the tomatoes – color and acidity, the parsley a bit of fresh green, the tahini – a roasted earthiness, and the wine brilliantly married all the flavors together. Festive with its red, white, and green color palette, this is a fun dish to share amongst friends and family during the holiday season, as well as a quick fix if you find yourself short on time.

Likewise, dessert promises to be just as effortless…

Oranges are a popular citrus fruit grown in many backyard gardens in Israel. As a result of being fruit lovers and home baking aficionados, many Israeli home cooks creatively incorporate ample amounts of local fruit into their culinary endeavors.

Similar in consistency and texture to zucchini bread, this walnut torte is light and delicate with a fluffy consistency. Not too sweet, and slightly tangy thanks to the citrus, *it contains matzoh meal which can be hard to find in typical grocery stores. If you have difficulty like I did, just purchase a box of plain matzoh crackers and grind them to a fine powder and use that as an equal substitute for the flour. It comes out perfectly either way.

Israeli Nut Torte

Serves 8

6 eggs, separated

1 cup granulated sugar

Juice of 1/2 lemon

Juice and grated rind of 1/2 orange

1/2 cup matzoh meal (*see note above)

2 tablespoons cake flour

1/2 teaspoon salt

1 cup walnuts, finely chopped

Preheat oven to 350 degrees

In a medium bowl, beat the egg yolks, add sugar gradually, and beat until the mixture is light in color. Add the lemon juice, orange juice, and orange rind. Mix in the meal, flour, salt and walnuts.

Beat the egg whites until stiff, but not dry. Fold into the walnut mixture.

Bake in an ungreased pan, eight-inch springform pan for forty-five minutes or until the cake rebounds to the touch when pressed gently in the center.

Fruit is such a lovely addition to the holiday menu. Not only does it offer a break from the more rich flavors of cookies, pies and pastries but this cake, in particular, is especially enjoyable because it gives you a break from butter. Gathering its fat solely from the walnuts and the eggs, it is one of those desserts that adds just enough at the end of the meal to sweeten your night.

Because less is sometimes more, especially when bombarded with all things holiday at this time of year, I especially liked that this cake recipe did not call for a frosting or a glaze or a drizzle of anything on top. Of course, you could get creative and add your own extra flourish in the way of a sweet topper, but I opted to remain true to the vintage intentions of this recipe and just garnished the cake with fresh mint leaves on top and a few orange and lemon rind roses on the side.

If I made this next time, in the early fall for example, when walnuts are just coming into season, I might mix up a small bowl of confectioners sugar and orange juice and pour a thin drizzle over the top of the cake to glaze it. I might add a teaspoon of cinnamon or nutmeg to the batter to add some tantalizing aromatics to each bite, and perhaps I would add a ribbon of crushed walnuts around the side of the cake. But for the time being, at this moment in this holiday season, this cake recipe is just fine and lovely just as it is. Simple, easy, delicate. A classic star of the Jewish table. I hope you’ll love it just as much!

Cheers to the Askowiths for designing a flag that featured a star that continues to shine and inspire, to Israel for its light and lively food scene, and to all the Hanukkah celebrators out there. Chag Sameach!

Join us next time for Week 25 in the International Vintage Recipe Tour as we head to Italy in search of food, family and a good book!

Homemade Citrus Cider: The Simmering Scent of the Holiday Season

For the past three nights it has been flurrying. It hasn’t been cold enough during the day at the cottage yet for the snowflakes to stick around or to pile up, but three miles up the road it is a different story. There, the slight rise in elevation provides the slightest advantage – a few extra degrees of cold temperatures yields a fairytale frosting on all the trees.

A week into adapting to our new northern climate, it is starting to feel somewhat strange and far away when we say that we used to live in the South. There, as soon as the weather dipped to 50 degrees we were ready to celebrate cold weather season with abandon… sweaters, scarves, soups, stew and all the hot chocolate one could drink in a semi-tropical city. Tonight it’s going to be 28 degrees in Pennsylvania. This is the frigid and fitting pre-Thanksgiving weather we’ve been waiting for for over a decade. So what’s on the menu? A hearty New England-style soup? A big bowl of chowder? Boston baked beans? No way. Tonight we are making something Southern.

Irony aside, two components that make this a distinctly Southern recipe as opposed to a more traditional New England apple cider are the inclusion of a few additional citrus fruits and fact that the recipe came from a vintage cookbook called Wild About Texas.

Published in 1989, Wild About Texas was put together as a fundraising endeavor by the ladies of the Cypress Woodlands Junior Forum, a philanthropic group that was (and still is) dedicated to improving the lives of children, senior citizens, and the disabled in the Houston area. Representative of the varied cuisine that makes up the Lone Star state’s food landscape, this cookbook combined a range of recipes that included Tex-Mex, creole, cowboy cooking, southern fare, southwestern flavors, and south of the border spices, along with highlighting local fruits and vegetables that grow naturally well within the Texas landscape.

What was especially fun about this cookbook, apart from the beautiful watercolor illustrations of wildflowers peppered throughout, was the Forum’s focus on selecting local recipes that were ideal for sharing and entertaining. Many of the dishes featured serving sizes suitable for a crowd and also smidge of storytelling. A favorite recipe of Lady Bird Johnson’s made an appearance (spoon bread!), easy to throw together party pleasers were included, curious concoctions like Hillbilly Bean Soup were shared, and a discussion on local wines encouraged further exploration.

Watercolor wildflower illustrations painted by Austin artist Rosario Baxter.

It was in the beverage section that I ran across the apple cider recipe. Beautifully described as a holiday simmer, it’s an especially lovely drink for this time of year when friends and family are visiting for the holidays or neighbors are dropping by to say hello and you’d like to have something hospitable on hand. Similar to a party punch, it was recommended to make this recipe in a large batch (serving for 25), but if your get-togethers aren’t quite as elaborate, you could half this recipe and keep it in the fridge for quite a few days. Either way, it’s a warm welcome on a cool day, a versatile indoor/outdoor treat, and a cup of cheer that can be served hot or cold depending on which type (or temperature!) of climate you live in.

Considered a national beverage, the founding flavor of this recipe is apple cider which has been a part of the American culinary landscape since the early settlement days when water was feared to be contaminated and cider and beer were the most common drink available. In those days, the first apple trees of North America were saplings carefully transported from England by the pilgrims aboard the Mayflower. As a result of their careful treatment and adaptability, apple trees became one of the first revered crops in early America, a must-have staple of homestead gardens around New England. Whether you lived on a sprawling farm or a tiny in-town city lot, an apple tree was a common sight no matter the neighborhood. By the 1900s, apple trees were grown around the country, a source of continued curiosity and study on ways to improve growing conditions and create new varietals.

From the Cornell University Library archives this apple tree was photographed in 1911. Certain varieties can reach up to 30 feet tall!

The oldest, still-operating, still-family run cider mill in the country dates to the early 1880s and is located in Mystic, Connecticut, a stalwart symbol, that America’s love affair with this autumnal beverage has never left our hearts nor dissatisfied our palates.

Photo courtesy of B.F. Clyde’s Cider Mill. Read more about them here.

Traditional apple cider is made just from the juice of pressed apples, but spiced cider contains the addition of aromatic spices, most commonly cinnamon, cloves or nutmeg. This vintage holiday simmer recipe contains other fruit juices too. Ones that feature trees commonly grown in the south – oranges, pineapples and lemons, so it’s a delicious mix between two distinct regions in the U.S., each celebrating the combined flavors and scents of the season.

So simple to make, it takes only about 5 minutes to put together and about 30 minutes to simmer on the stove. Guaranteed to warm the spirit and the belly, what is especially great about this recipe is that there is no added sugar. The sweet-tart balance between the oranges, pineapple, lemons, and apples is all that’s needed. It also acts like a natural stovetop potpourri, lightly scenting the air with the fragrance of cinnamon and clove.

Holiday Simmer

Makes 25 cups

2 quarts apple cider

2 cups orange juice

1 cup lemon juice

2 (46 oz) cans of pineapple juice

1 cinnamon stick

1 teaspoon whole cloves

In a large pot over high heat, combine all ingredients and bring to a boil. Then reduce heat to low and let simmer for 20-30 minutes. Remove spices and serve hot.

Kid-friendly in its as-written state, you could also turn this into an adult beverage by adding a splash of brandy to each glass if you prefer an extra dose of cheer to brighten your holiday spirit. Leftovers can be stored in the fridge for up to a week, and reheated as needed. If you live in warm climate, this is also lovely served cold but make sure you initially simmer all the ingredients as directed, as the natural sugars carmelize in the cooking process and dissolve the spices for a more rich, well-rounded flavor.

Add an extra bit of holiday flourish on your mugs or glasses with an orange slice and pine spring garnish. Or if serving this for a crowd punch bowl-style, float some apple and orange slices in the bowl along with a sprinkle of star anise, cinnamon sticks, whole cloves and allspice berries for a hint of seasonal color. Whether you are bundled up and huddled around an outdoor fire pit or sitting under a swaying palm tree at the beach, I hope this adds just the right bit of sweetness to your holiday season.

Cheers to the South and the North and all the foods that bring the two together!

Corn Pudding and A Virtual Visit – Colonial Williamsburg Style!

The groaning board. It sounds like a little bit of a fairy tale word, doesn’t it? Like some sort of subject the Brothers Grimm would have written about? Or maybe something along the lines of an object come to life – Disney style – just like Lumiere, the candelabra, and Sultan, the footstool in Beauty and the Beast. Perhaps at one point in time, tucked inside a book of Mother Goose rhymes there was a sing-song story about a grumpy kid and a clever drawing to match titled simply The Groaning Board.

Illustration by Blanche Fisher Wright from The Real Mother Goose circa 1916

Fanciful speculation aside, the groaning board is no flight of fancy. It’s a real term dating back to the medieval ages that describes a table (or in some cases a board balanced between sawhorses) that was filled to capacity with foods about to be consumed. The groaning part is in reference to the table itself and the noise it might make under the weight of all that hefty pewter and ironstone dishware that was popular in the 1600s and 1700s. Today, we’d think of this type of food presentation more like a buffet, where diners are given an array of delectable options all at once and encouraged to help themselves.

The timeless appeal of a table full of food;) Photo by Luisa Brimble.

Even though centuries have passed, and the way we describe such a style of eating has changed, both situations would be accurate in defining overall sentiment. Whether it is modern-day, colonial times, or medieval traditions, a table full of a bevy of dishes has always represented abundance, decadence, and a carefree spirit of unbridled eating. Cheers to that!

Throughout colonial times, special groaning board dinners were a tradition enjoyed every year during the holiday season. After all the hard work of harvesting had been completed, a groaning board dinner satisfied hearty appetites and celebrated a much-needed break in the yearly schedule.

Acting as a blank slate and a muse, the essential component of preparing any groaning board dinner is a big, empty table.

One of the few remaining places in America where groaning board dinners are still a part of the regular vernacular is in the historic Virginian city of Williamsburg. Each year a traditional groaning board dinner is still hosted in one of the hospitality venues within the historic district known as Colonial Williamsburg.

Giving visitors from all over the world a chance to experience a colonial feast of plentiful proportions just as their ancestors may have enjoyed centuries ago, is just one way the living history museum helps connect people to the past through food.

The start of a feast – groaning board style. Photo by Taylor Biggs Lewis Jr.

Fried chicken, prime rib, filet of fish, oyster soup, cherry trifle, Sally Lunn cake and an assortment of vegetables, puddings and casseroles were typical feasting fare when it came to groaning board menus. And Williamsburg never disappointed in that department. 

Shields Taven. Photo courtesy of colonialwilliamsburg.org

A foodie town from the start in 1699, hospitality has always been a big part of this small town’s spirit. Some would even say it is the birthplace. In 1705, an Act Concerning the Entertainment of Strangers was in effect throughout the colony that extended courtesy, kindness, and hospitality to all visitors and travelers. This act was created in order to discourage greed and malicious intent from growing within the colony and to protect the colonists themselves from being taken advantage of by outside entities.

Back then, there was no kinder way to offer a warm welcome than to spoil a stranger with a hot meal, a comfortable place to rest, or a restorative beverage. This obliging, open-door concept and willingness to trust the goodness of people before suspecting the worst created a playground for food enthusiasts determined to offer others a gracious dining experience.

As Williamsburg grew and became an elegant epi-center for politics and progressive ideas, the colonists were very proud of the city they created and were anxious to show it off. It was reported by the mid-1700s that visitors were fought over and fawned over by Virginians from all corners of the city. Pleasantries and invitations were extended around every bend, a continual sense of hospitality floated in the air, and a convivial atmosphere especially surrounding food and the act of eating was present at each and every meal. “And this is the constant life they lead and to this fare every comer is welcome,” wrote a visitor to Virginia in 1746.

The St. George Tucker House circa 1718.

With an eye always focused on the spirit of those founding years, restaurant owners, tavern managers, and innkeepers throughout the past three centuries have strived to present and recreate a collection of authentic meals that represent America’s culinary roots.  The first cookbook surrounding the cuisine of Colonial Williamsburg was Helen Bullock’s The Art of Williamsburg Cookery, published in 1938.

Helen Bullock’s Williamsburg Art of Cookery, first published in 1938. It was reprinted many times over the course of the 20th century with a variety of covers from plain brown to colorful patterns like this one. The contents have always remained the same including Helen’s choice to write the entire book in Colonial vernacular.

Since then, the staff of Colonial Williamsburg has continued to encourage home cooks to try their hand at making conventional colonial fare with a variety of publications, tutorials and a growing online recipe archive.

The Williamsburg Cookbook – 1981 edition

Because many of the foods featured in the Williamsburg cookbooks are traditional staples, especially in the southern United States (recipes include pot roasts, pies, stews, gumbos, stuffings, puddings, bread, casseroles, and more) they have traveled time flawlessly. Appealing to generation after generation of cooks and eaters, these long-lived regional dishes have become beloved mainstays in the hearts and homes of food aficionados around the country.

Dishes like this roast duck with fruit stuffing still grace holiday menus today. This photo is from the 1981 edition of The Williamsburg Cookbook.

Such is the case with one of our blog readers, Roberta, who recently mentioned a favorite recipe from a 1970s era Williamsburg cookbook that her family has made (and loved!) for decades. ”The Williamsburg Cookbook belonged to my mother and then was passed on to my sister, who frequently makes the corn pudding recipe during the holidays and for parties. It was a hit, the first time my mom made it in the 1970s and continues to be a party-pleaser to this day,” Roberta shared. This is exactly the kind of heirloom recipe that we love to feature here in the Vintage Kitchen – one that is trusted, adored, and anticipated year after year after year. So it is my pleasure in this post to present Roberta’s family’s treasured corn pudding recipe from The Williamsburg Cookbook, first published in 1971. It is definitely groaning board approved not necessarily in weight but because you’ll want to make a big dish of it and then share it with all your friends and family.

There are many different ways to make corn pudding. Some recipes call for more sugar, less eggs, more milk, less cream, or the inclusion of flour or cornstarch as a thickening agent. Some recipes call for creamed corn instead of fresh, sour cream instead of milk, creamed cheese to make it extra velvety or baking soda to make it extra fluffy. But all recipes contain the same basic ingredients of corn, eggs, milk, butter and sugar. And all produce a similar custard-style pudding in the end.

Helen’s 1937-1938 recipe!

This late 20th-century recipe is a slight modification from the original Virginia family recipe that was first printed in Helen’s cookbook circa 1938. The difference between the two is just an exchange of flour to bread crumbs but all the other ingredients remain the same.

So simple to make, it requires just a handful of pantry ingredients and is a little on the lighter side in comparison to other corn pudding recipes thanks to the use of light cream instead of heavy cream and just a smidge of sugar instead of several. Bake it in a casserole dish and easily tote it along to your next party, potluck, or buffet-style dinner, as Roberta’s family is apt to do, and we guarantee your dinner mates will love it too.

Corn Pudding (serves 6)

3 eggs

2 cups whole kernel corn (If using frozen corn, allow to thaw before incorporating with other ingredients)

1 1/2 tablespoons sugar

1/2 teaspoon salt

1 cup dry bread crumbs ( I used panko-style bread crumbs.)

2 tablespoons butter, melted

2 cups milk

1/2 cup light cream * (see note below)

Preheat oven to 350 degrees. Grease a 1 1/2 qt. casserole dish. Beat the eggs until they are light and fluffy. Stir in the corn, sugar, salt, bread crumbs and butter.

Add the milk and cream (*Note: If you can’t find light cream at your grocery store, you can make it yourself using whole milk and heavy cream in a 1/3 milk to 2/3 heavy cream ratio. Always use milk to substitute. Do not mix heavy cream with water, as it will break down the fats and make your pudding runny).

Pour corn mixture into the prepared casserole and place dish in a pan of boiling water.

Bake for 50-60 minutes or until custard is set. Serve hot.

With a flavor like sweet cornbread and a consistency like fluffy scrambled eggs, it is no wonder this pudding/custard/casserole is one of Roberta’s favorites. Savory and delicate, it is comforting like macaroni and cheese, light and airy in texture like a souffle, and thanks to the whole corn kernels satisfyingly substantial without being heavy.

(Special note: For all those efficient holiday cooks out there , it is not recommended that you make this dish hours or even a day ahead of time with the intention of popping it into the oven just an hour before serving. The bread crumbs will soak up most of the liquid in that case and the finished effect will be much more firm than pudding consistency. The beauty of this recipe is its soft, pillowy composition so we recommend that you make it fresh right before you bake it).

Intended as a side dish, it is a perfect accompaniment to Thanksgiving turkey, roast chicken, or baked ham making it a dependable holiday favorite. Or serve it alongside roasted vegetables, carrot fritters, or stuffed squash for a meatless meal that is full of fall color. Adventurous cooks might also try adding chopped jalapeno for a little spice, bacon for a bit of smokey flavor, or a sprinkle of fresh herbs like rosemary, thyme, or sage for a bit of color. But really, this historic dish needs no special enhancements to make it any more delicious than it already is. There is a reason why this pudding has been a Williamsburg favorite for almost a century. We bet it will be a favorite for centuries more to come too.

Cheers to Roberta for recommending this wonderful new favorite and cheers to Williamsburg for not only paving the road of hospitality but also continuing to cultivate the good and gracious and delicious traditions of our ancestors!

For further fun, and an engaging historical experience, visit Colonial Williamsburg without ever leaving your kitchen by taking one of their beautiful virtual house tours and discover an array of unique sights and stories that made the first colony in America a place called home.

The Governor’s Palace is one of the historic houses available to tour virtually. One of the unique aspects of this tour imparticular is that visitors arrive by nightfall to the sounds of clip-cloppy horses hooves and torches illuminating the walkway. Don’t miss it – it’s quite spectacular!

Read more about the Williamsburg Cookbook in the shop here. Explore similar American historical villages and their recipes here. And bake the day away with two other 18th century recipes featured on the blog… election cake and Sally Lunn cake.

If you have any favorite family recipes that you’d like to share please send us a message for a possible feature on the blog. We can’t wait to hear all about the dishes that make your holiday table groan with delight!

Photo courtesy of colonialwilliamsburg.org

A Mother’s Day Story: The Maven of Minnesota & the Gifts She Passed Down

One of the biggest travesties in discovering a vintage embroidered linen at an antique shop or an estate sale or an auction house is not knowing anything about the sewer who made it. The sewer who so beautifully executed a specific stitch or a scene. The sewer who skillfully transformed a plain piece of fabric into a stunning work of art. Who spent hours or days working towards a piece of self-expression in the same way a painter paints a canvas or a sculptor builds a statue. With the exception of antique samplers and quilts, which often carry the names of the artist who made them, embroidered linens of the past are history’s most uncredited works of art. 

“These small bits of embroidered cloth are often all that remains to testify to the otherwise unrecorded lives of their makers,” wrote Amelia Peck in a 2003 article highlighting the embroidery collection at the Metropolitan Museum of Art. It could be easy to dismiss some old pieces of fabric until you read a statement like that.

Needless to say, Amelia’s remark has stuck with me for a long time. Whenever a new batch of vintage or antique linens comes into the shop, I always think about the woman behind the fabric, the sewer behind the stitchwork, and the circumstances in history that might have surrounded them both. In collecting and curating these items for the shop, I’m not often afforded any real-life stories that can be attached and retold about a specific linen or the life that made it. But today I’m very pleased to introduce you to a woman in Minnesota who has some stories to share about sewing. 

At this point, you might be nonchalant and think how much can I learn from an 8” inch x 8” inch piece of fabric? A napkin is a napkin afterall. But here in the land of the Vintage Kitchen a napkin, as you’ll discover in this post is much more. It’s a gateway… to stories of the past.  

When I first met DeDe, who is in her 70’s, it was over email in the beginning of February. She was looking to rehome her vintage linen collection, and in her initial inquiry as to whether or not I might be interested in it for the shop, she mentioned the fact that her mom had sewn some of the pieces. The slice of vintage life that poured out over the next several months and many emails was so interesting I knew hers was a story destined for the blog. Touching on Italian immigration, women’s history, cooking, Minnesota, entrepreneurism, family heirlooms and her mother’s zesty love of life, this interview turned out to be the perfect heartwarming story for Mother’s Day weekend. So yes, a napkin is a napkin. But it’s also a life, and a family, and a passion. 

Let’s meet DeDe, her mom Teresa, and their family…

Teresa as a baby with her parents Carmina and Salvatore.

In The Vintage Kitchen: Tell us a little bit about your mom’s parents. What brought them to America? Where were they from in Italy and how did they wind up living in Minnesota? Did they assimilate well?

 Dede: My grandparents, Carmina and Salvatore, were both from Boiano, Campobasso, Molise, Italy.

Located in central Italy, the town of Boiano in the province of Campobasso in Molise, Italy was first founded in the 7th century. It is home to the oldest chestnut trees in Italy and most well known for its mozzerella cheese produced using milk from cows that have grazed the surrounding mountainsides.

My grandparents were married in 1906 and in 1909 they came to Minnesota. Grandpa worked in the mines in Chisholm, Calumet, Stevenson and St. Paul. He was employed by the Pickands Mater Co. for over 40 years. There were many different nationalities on the Iron Range and I imagine like all immigrants today they left Italy and were looking for a better life. I never heard of anyone in the family having difficulty assimilating into the community as they were fortunate to have siblings and many Italians in their community. A sister of my Grandmother’s and a cousin and brother of my Grandfather also immigrated to Keewatin.

My mother Mary Teresa Rico was born on February 25, 1911 and was the oldest of six children. She was born in Hibbing, Minnesota and the town they lived in was Keewatin. A population of less than 2,000.

Main Street in Keewatin circa 1921. To learn more history about this midwestern mining town visit here. Photo courtesy of lakesnwoods.com

EDITORIAL NOTE: During her childhood throughout the 1920s, starting at the age of 10, Teresa was involved in 4-H, a youth development program whose mission was (and still is!) “to encourage kids to reach their fullest potential while also creating positive change within their community.” This experience turned out to be a gateway for Teresa – one in which she could showcase her natural talents and abilities. While naturally gifted in a range of extra-curricular activities including basketball, tennis and dramatics, two of Teresa’s most prized talents were baking and sewing. A consistent winner at state and county fairs, between the years 1921 and 1931, Teresa baked more than 1,000 cakes and 2,000 loaves of bread which she sold to local residents in an effort to raise money for her college tuition. Triumphantly, through those entrepreneurial endeavors, Teresa managed to raise $3000.00, which provided enough for her to enroll in the University of Minnesota.

Teresa (age 17) in 1929 – the State Champion at her baking table.

In 1931, at the age of 20, the last year she was eligible to participate in 4-H due to age caps, Teresa won the Sir Thomas Lipton Trophy, competing against 490,000 other girls. This was an honor awarded by Thomas Lipton (of Lipton Tea fame) that signified overall achievement and was given to the top boy and top girl in 4-H. In addition to a trophy and significant media attention, the award also came with a scholarship, ensuring that Teresa would financially be able to put herself through college, assistance free, all on her own accord.

This local Minnesota newspaper article proudly called Teresa the “Queen of Accomplishment” and reiterated her goal of putting herself through college without any finanncial assistence.

In The Vintage Kitchen: Your mom must have felt really proud of that moment, especially winning out over so many other 4-H’ers (490,000 female candidates!). Also, this happened in 1931, during the Great Depression. The fact that she was able to pay her way through college with her baking is fantastic. That must have been a really big deal. Were her parents really proud of her too? 

Teresa and her fellow prize winner, Charles L. Brown posed for photos with their Lipton trophies in 1931. The Associated Press

DeDe: I am sure that my Grandparents were very proud of her winning the Sir Lipton Cup and also all the other accomplishments in her life, of which I refer to in the following questions. One of the newspaper clippings mentioned winning over 850,000 young women, quite a discrepancy. 

 

My mother did not really talk about her accomplishments and honestly, I really did not learn about how much she really did until my parents downsized into an apartment. My mother had kept newspaper clippings, pictures, ribbons from the State Fair, etc. But my father did not keep much so he was tossing much of this into the trash barrel. I was able to rescue some of it and put it into a scrapbook for her. After that, we really did start to talk about her accomplishments in detail. 

 

Teresa with her girls explaining all about her State Fair ribbons.

Sadly, as children we are absorbed in our own lives. This is not to say that I was not aware of the bolts of fabric and the sewing she was doing when I was a young child as well as the entertaining and fabulous cooking and baking that she was always doing. When I was in junior high school my mother was no longer sewing for others and instead went to work in retail. She had an incredible style knowledge for clothing and furnishings and an eye for fashion. The perk for me were the wonderful fashionable outfits I owned. 

In The Vintage Kitchen: The Lipton Trophy newspaper article mentions that she was “boss of her household” both in the kitchen and otherwise. Can you tell us a little bit more about her family life growing up?

DeDe: My mother and her siblings all enjoyed sports and her brothers all played football in high school and the girls played whatever sports were offered for them but it sounded like choir and drama were offered to women. At home, my grandparents listened to records which were mostly opera. They all enjoyed dancing and playing cards with friends and family. Neighbors would get together and socialize. Food was always involved. The siblings all enjoyed one another which continued on for them as adults. My uncles loved to play jokes and there was always a lot of laughter and singing. Perhaps they all thought they were Enrico Caruso. 

As far as my mother’s role at home, she shared that she would often make meals for her family and certainly she made all the bread. She was also sewing her own clothes as well as making dresses for her sisters and mother. Often her family pictures indicated that she had sewn the clothing her mother or siblings were wearing. Again, my mother was the oldest and she was a very strong determined woman who knew exactly what she wanted. Not a bad trait to have.

Teresa in the center with her sisters all sporting dresses that Teresa made for a special family celebration.

 

In The Vintage Kitchen: Did her parents speak English?

DeDe: Yes, my Grandparents spoke English very well but when my aunts and uncles would come over to our house on weekends to see Grandma and Grandpa, they all spoke Italian. We had many family Sunday dinners at home as everyone wanted to see Grandma and Grandpa.  It was frustrating to not know what they were saying because I nor my siblings and cousins did not speak any Italian other than a few words.

In The Vintage Kitchen: Were her brothers and sisters equally as industrious?

DeDe: My uncle Pat was a chef and the others all made a decent living but no one was as driven or creative as my mother.  

In The Vintage Kitchen: Tell us a little bit about your dad. What was he studying at the University of Minnesota? 

DeDe: My father’s heritage was English and Irish not Italian. His grandfather Ward immigrated to America from Ireland as a young boy with his widowed mother and siblings. His mother’s family originated from Colonial New England.  He was a very patient and darling man with a very big heart and a great sense of humor. I always thought he was very handsome and debonair. He grew up in Wisconsin Rapids, Wisconsin. As far as my father’s culinary talents he loved to make chili and simple meals. However, he loved his desserts and there were always homemade cookies, pies, and cakes in our home.  He studied engineering at the University of Minnesota. 

Teresa and George

 

In The Vintage Kitchen: What did your mom study?

DeDe: She studied Home Economics. My motherwas not only an accomplished baker and chef, she was also an accomplished seamstress and had her own cottage industry, Teresina. Neighborhood women sewed for my Mother and at that time she was paying them $5.00 an hour. She sewed beautiful women’s clothing, draperies, anything else you could imagine.

As a child we always went to Amluxson’s where I was able to pick out fabric for my first day of school. She made many of my clothes as well for my brother and sister. She reupholstered furniture as well and made men’s clothing too. Her industrial Singer was in our basement and I have beautiful memories of her singing while she sewed. A favorite was the Maurice Chevalier song Louise.

She also  wrote articles for the Minneapolis Star Tribune called Sewing is Simple. Over the years my mother was someone who often was featured for her sewing or entertaining. 

Teresa was featured in a magazine ad for Folgers – – It was no surprise to the neighbors of Mrs. George D. Ward of Minneapolis, Minnesota when her Orange Delight Cupcakes won First Prize at the State Fair. She’s famous for’em! Have them for dinner along with another “Famous Flavor” — Mountain Grown Folgers Coffee. Copies of this ad now hang in DeDe’s home as well as the homes of her kids.

 

In The Vintage Kitchen: Did your dad encourage and support your mom as she started her Teresina sewing business? 

DeDe: Definitely. My father was very supportive of whatever my mother wanted to do. And honestly if my mother wanted to do something nothing would stop her. She was a force to be reckoned with but as generous as could be.

Teresa’s Teresina ribbon labels.

My mother was color blind. Thread as you know used to be on wooden spools. My dad would write the colors of the thread on the spools for her.

In The Vintage Kitchen: We hear so much about gender discrimination regarding women in the 20th century, but it seems like your mom really defied a lot of those stereotypes (working, going to college, having her own business, etc.). Can you tell us a little bit about her motivations and about how her ideas were received within her family and her community? 

DeDe: My mother had a strong desire and a dream to make things happen. She never spoke of any obstacles being in her way that I recall.  She did mention that as a child in school they were not allowed to speak Italian, only English. There were so many nationalities on the range, that it would have been difficult for a teacher to deal with so many languages in a classroom.

Her family appreciated her and at any given time we had a relative living with us. Multigenerational homes were very common. My mother was very generous and shared whatever she had with others. She was also very involved with the Italian Community in Minneapolis. When she had her Teresina company in our home, she employed neighborhood women who she paid quite generously for that time. 

Community-wise, looking at old newspaper clippings my mother was involved with the Minneapolis Symphony Orchestra and one year put on an Italian Feast as a Fund Raiser. There were three children in my family and my mother was involved in all our school activities from PTA and being a Scout Leader or a Den Mother to sewing costumes and lending her living room furniture for high school drama productions. 

DeDe with her brother and sister and her parents, Teresa and George.

One of the greatest tributes to my mother and the impression she made on others became evident at her funeral. When she passed away and her obituary was in the newspaper, I received a call from a young woman who said she would like to come to my home and meet me.  When my mother lived in her Minneapolis apartment building, she befriended this young woman whose parents were divorced. With this young women’s birthday coming up she made her a German Chocolate Birthday Cake and gave her pearl earrings from her days at the U of M. She was truly touched by my mother’s friendship and she wanted to speak at her upcoming funeral. I took a leap of faith and said okay to this request. She did speak that day and it turns out that she was a speaker for Billy Graham and she was incredible. What a gift she gave us. I regret that I did not stay in contact with her and what a treasure that tribute would be too own today. 

In The Vintage Kitchen: What did she like about sewing?

I am sure it was the creativity of it all and the fact that she could make something beautiful and functional. 

Vintage 1940s/1950s era applique sailboat kitchen linens made by Teresa.

In The Vintage Kitchen: Where did she gather inspiration from in regards to her sewing projects?

DeDe: My mother had an ability to see how to improve things. It did not matter if it was a food item, a piece of furniture or a piece of fabric. She would have a vision and would make it happen. She loved to repurpose as evident in her Sewing is Simple articles for the Minneapolis Star Tribune. I had mentioned to you in earlier emails that she made clothing, drapes, upholstered furniture and wrote for the newspaper but there is more. My mother also came up with an idea for an adjustable elastic waistband for women’s skirts that she made from fabrics such as drapery material and chintz. She created a patent for it but unfortunately, someone else managed to maneuver it away from her. I have one of the skirts left that I use for a Christmas Tree Skirt.

EDITORIAL NOTE: I was thrilled to welcome Teresa’s vintage linen collection into the shop. These next few questions and accompanying photographs highlight some specific pieces from her carefully curated linen collection amassed throughout her life.

 In The Vintage Kitchen: Did she sew all the linens that you sent? 

DeDe: I do not believe that she sewed all of them. I know the applique ones with boats on them and definitely the items that have lace. Honestly, they have been in a cupboard for years either with my mother or myself and my mother passed away many years ago.

In The Vintage Kitchen: In the package that you sent, there are 4 tablecloths which I think you referred to as bridge cloths. Did your mom sew those? 

DeDe: I always referred to them as bridge table cloths but others might call them a luncheon cloth. No, I believe those were purchased.

In The Vintage Kitchen: One of them, along with several other linens you sent, looks like they are made with antique fabric. Could they have belonged to your grandmother?

DeDe: Probably not. My mother also loved house sales and again had an eye for finding wonderful things to furnish a home. 

A set of colorful vintage tea towels joyfully collected by Teresa. This is just one example of her carefully curated linen collection amassed during the 20th century.

In The Vintage Kitchen: Was your grandmother, Carmina, a sewer too?

DeDe: Not that I am aware of.  I recall my grandmother having cataracts and her sight was compromised. My mother told me she had taught herself to sew as a young girl. She started off with making clothes for her dolls and as she grew older, she started to sew for herself and her sisters. 

In The Vintage Kitchen: How long did your mother maintain Teresina? 

DeDe: I believe she kept it going through the 1950s. She sewed her entire life. She would make outfits and Halloween costumes for the grandchildren. In the 1970s, she was still sewing some beautiful outfits for me

In The Vintage Kitchen: Where did you grow up? 

DeDe: I grew up in Minneapolis, Minnesota on one of the city lakes. It was an ideal time to live there. 

A view of Minneapolis taken during the 1950s. Photo via pinterest.

In The Vintage Kitchen: Did your mom expect you to be as industrious as she was during her childhood?

DeDe: My mother accepted us for who we were. Keewatin is a small community and Minneapolis is not, so opportunities for me were vastly different than what was available for her.  I honestly did not feel pressured to be anyone other than myself. 

In The Vintage Kitchen: Did she teach you how to cook and sew?

DeDe: Yes, my mother taught me to bake and cook. It was wonderful to be in her kitchen with all of the wonderful smells and tastes. I love to cook and entertain in our home much as my mother always did. Baking and cooking for others brings me great joy. Sewing is another story. I can sew out of desperation, but I only enjoy small projects and the older I get the less I attempt. I am not a seamstress and sewing stresses me out although I always kept trying. I expected it to be as easy for me as it was for her. Fortunately, I did inherit her love of cooking.

In The Vintage Kitchen: Thank you so much for including your mom’s sauce recipe. Was this a recipe that was handed down to her or did she make it up on her own? 

DeDe: It was probably a recipe that was given to her by Grandma Rico. It is a pretty traditional sauce. I have shared that recipe with so many friends along with my mother’s wisdom of you can always add more herbs so start off with less. Of course, when you add a meat to the sauce it definitely helps to flavor it. I adore my mother’s red sauce and often tried to make it just like hers. The last Christmas she was alive she stayed with us for a few days and we had a blast. We looked at her old slides of her travels to Italy with my dad, baked traditional foods, and just laughed a lot. I had started a red sauce and ran to the store for a few items that I needed. Later when I was stirring the sauce and tasting it, I was overjoyed at how wonderful it was. I exclaimed to my mother that I was thrilled that I could make it like hers. She just smiled and later admitted that while I was gone, she had doctored it

In The Vintage Kitchen: Was your mom’s love of sewing and cooking passed down to any of your kids? 

DeDe: Actually, all the kids are very good cooks and will try out new recipes. My oldest niece does fun sewing projects and is very creative and like my mother is great at repurposing. She also enjoys baking and shares recipes with me. My daughter will try new recipes and make lighter fare than I do. I tend to cook more old school than my kids do. My boys love to make pizza with a homemade crust. Sometimes my oldest and his wife will make pasta when time allows. Everything comes down to when time allows. The grandkids are all interested in cooking and baking which I just adore. 

In The Vintage Kitchen: Where do you draw inspiration from for your own cooking? 

DeDe: A favorite for me is to eat something out and then try to duplicate it at home. I have come up with some interesting dinners that way. I see something that looks tempting in a magazine or the newspaper and I will try it although I will often massage the recipe. My husband loves to tell me that I use them like a road map and then veer off course. I enjoy making Italian dishes for friends and family but I adored Splendid Table when Lynne Rossetto Kasper hosted it. She had a segment of what to make with a few ingredients in your refrigerator. I am a great one to try that method.

If you are unfamiliar with the engaging Lynne or The Splendid Table radio program that she co-created and hosted for 20 years here’s a quick recap. DeDe and I are both BIG fans of Lynne and the show!

Lynne came to our home for a fund-raising dinner and I along with a friend were the ones that were cooking. Cooking for a professional cook and author was very intimidating. It turned out to be a fabulous evening. 

In The Vintage Kitchen: Wow, DeDe! That’s amazing that you got to not only meet but also cook for Lynne! I’m a BIG fan of hers! What was that experience like?

DeDe: The dinner was very simple with a simple antipasto tray, roasted chicken, and delicious roasted root vegetables along with a tossed salad. I do not recall if I made homemade bread for this or purchased store-bought. My dessert was a fried Italian pastry that we called curly cues. They are fried in oil and dusted with powdered sugar or drizzled with honey. My mother always made these at Christmas and often I will too. I probably served the lemon sherbet with crème de menthe. There were six guests and Lynne that night. One was a surgeon who was kind enough to slice the chicken and arrange it on the platter and another was a woman who owns a cooking school and I believe leads trips to Italy or did back then. I consider myself a decent cook but felt a little out of my league that evening. Unfortunately, we did not take pictures of that fabulous evening but my Lynne Rossetto Kasper cookbook is signed by Lynne. This was years ago.

In 2017, Lynne retired, but thankfully, that was not the end of the program. The Splendid Table continues each week with fresh and dynamic culinary content thanks a new, equally charming host, Francis Lam. If you haven’t listened to the show before I highly recommend it. Visit the link here to learn more.

In The Vintage Kitchen: Do you have any particular favorite chefs or cookbooks that you love?

DeDe: I have many of my mother’s old cookbooks and my comfort food choice of my childhood go-to is the Betty Crocker Picture Cookbook from the 1950s. Chicken A La King, Meatloaf, Pineapple Upside Down Cake, Jelly Roll Cake, and all the basics are there. 

The Betty Crocker Picture Cook Book – First Edition, 1950

With my mom’s recipes, many are from worn cookbooks, notes scribbled inside a cookbook, note cards or from what I recall her making. Many of my recipes are handed down from mom, relatives and friends and have been doctored to suit my tastes. Italian favorites are The Talisman Italian Cookbook by Ada Boni, The Art of Italian Cooking by Maria Lo Pinto and Milo Miloradovich and Leone’s Italian Cookbook by Gene Leone. I love Gourmet magazine and cooking shows on PBS but I really do not have a favorite chef.

DeDe’s favorite vintage Italian recipe resources!

In The Vintage Kitchen: Tell us a little bit about your trip to Italy? Did you feel a natural connection to the country?

DeDe: Our oldest son was studying in Florence, Italy for a semester at the same time as his friend so we traveled to see him with his parents in March.  My parents had been to Italy twice to see the sights and my mother’s family. My mother was so excited that our son was traveling there and that we were going to as well. It was our first trip to Europe and it was magical. It was so fun to see people that looked like my mother’s family and to hear all that Italian. So much history and beautiful architecture, museums and people. I soon learned why I appreciate gold, glitz, and all the pizzazz. 

Two trips to Trevi Fountain: Teresa and George (above) in Italy many decades ago and Dede and her husband Tom (below) on a more recent excursion.

Travel is all about the experiences. One such experience for me was to see two over the road drivers enjoying their lunch at a rest stop. They had a beautifully set table complete with linens and glassware. Their food looked scrumptious and I asked if I might take a picture of them. They agreed only if I would be in the picture and share their vino. I treasure that moment and the picture. The one Italian reminded me of my grandfather. 

DeDe with her “over the road drivers” in Italy!

Another story that related to my mother is the time we had to wait for a very long time for a table for our dinner. The uncle who was seating us was very friendly and attentive to our dinner choices. When we finished, he said that he had a treat for us because we had been so patient. When he brought us our dessert it was lemon sherbet drizzled with creme de menthe. Oh, how I laughed as that was a favorite of my mother’s to serve after a heavy dinner along with the traditional Carnevale Italian bow tie cookies. 

My mother passed away that May. She was so excited that we were going on this trip and I believe she stayed alive until we could share our stories with her. 

Filled with light and love and so fitting for this post, this street art was spotted on a Florentine wall. Photo: Nick Fewings

In The Vintage Kitchen: And what was it like visiting some of the places where your grandparents lived?

DeDe: My Grandparents lived in a town outside of Naples and we did not get to Naples but we did see Milan, Rome, Venice, and Florence. I hope to one day get to Naples. 

 

The sights that inspire DeDe in and around Minneapolis. Clockwise from top left: The Minneapolis Chain of Lakes; The Basilica of St. Mary (switchroyale); The Gutherie Theater (Mark Vandeve); The Minneapolis Institute of Art (McGhiever); The Stone Bridge Arch (Minneapolis Parks and Recreation Board).

In The Vintage Kitchen: Name five places that inspire you in your city…

DeDe: The Minneapolis Chain of Lakes and our incredible parks system. The Guthrie Theater that offers classical and contemporary productions. The Minneapolis Institute of Art is an art museum that is home to more than 90,000 works of art representing 5,000 years of world history. The Basilica of St. Mary as It was the first basilica established in the United States. The Stone Arch Bridge is a former railroad bridge crossing the Mississippi River at Saint Anthony Falls in downtown Minneapolis, Minnesota. It is the only arched bridge made of stone on the entire Mississippi River.

In The Vintage Kitchen: If there is one thing that you wish could never be forgotten about your heritage, what would it be?

DeDe: The belief in the importance of family and nurturing with food and compassion. 

In The Vintage Kitchen: If you could invite six people (living or dead) to dinner, who would you invite and why?

Clockwise from top left: DeDe’s Parents Teresa & George; Pope Francis; Geraldine Ferraro, Margaret Meade, Eleanor Roosevelt

DeDe: My parents. Since I have been working on Ancestry there are so many unanswered questions that I have. Geraldine A. Ferraro, so I could ask her this question…. Would you have changed how you ran your campaign for Vice President with Walter Mondale? Margaret Meade because I have been fascinated with her since I took my first anthropology class in college. Eleanor Roosevelt because she was the woman behind the man and she is the longest-serving First Lady. Pope Francis, so that I could ask him about what changes he wants to see within the Catholic Church.

In The Vintage Kitchen: And because it’s Mother’s Day, we’ll end with a question about Teresa. What is the greatest lesson your mother taught you?

DeDe: Definitely the love of entertaining, the comfort of food and the sharing of her talents. Happy Mother’s Day Mom. I love you!!

In addition to sharing these lovely stories about Teresa, DeDe also graciously shared her mom’s “red sauce,” the recipe, she referred to her in her interview that was most likely passed down by Teresa’s mother, Carmina. I made two batches of this sauce (one using pork chops, the other using chicken legs). Both were incredible.

Teresa’s Basic Spaghetti Sauce

2 tablespoons olive oil

4 garlic cloves, crushed

1 onion, roughly chopped

1 small can tomato paste

3-28oz cans Italian peeled tomatoes ( or 5.25lbs of fresh tomatoes, skins on, roughly chopped)

16 oz can tomato sauce

2 cups water

Salt & Freshly ground pepper

 

1 tablespoon sugar

  • 1 ta6 Fresh basil leaves, torn into small pieces (or dried herbs*)
  • 1 3 fresh oregano sprigs, torn into pieces (or dried herbs*)

1/2 green pepper, chopped

1/4 cup finely chopped fresh flat leaf parsley

2 veal chops or pork chops

*If using dried herbs, start off with 1 teaspoon each and amend from there to suit your taste.

To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork/veal dry and put in the pot. Cook turning occasionally for about 15 minutes or until nicely browned. Transfer the chops to a plate.

Drain off most of the fat from the pot.  Add the garlic and onion, cook until golden brown. Add the green pepper and cook for two minutes until tender. Stir in the tomato paste and cook for 1 minute.

Chop up the tomatoes and add to the pot, including the liquid. Add tomato sauce, water, sugar, parsley, basil, oregano and salt and pepper to taste. Add the chops and bring sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce is too thick, add a little more water. 

Remove the meat from the sauce and set aside. The chops are great reheated with a bit of the sauce. If you used fresh tomatoes, puree the sauce at this stage with a hand blender for a smooth consistency. Makes about 8 cups. 

I keep salt pork and chicken fat in the freezer to use for flavoring if I do not have pork chops on hand. My Mother would also add chicken legs or wings to the sauce if she had that on hand.

Teresa’s Spaghetti Sauce

I couldnt think of a better way to wrap up a Mother’s Day post than with this delicious heritage recipe passed down through the family kitchen of three generations of Italian women. A foundation for all sorts of culinary inspiration from spaghetti to pizza, eggplant parmigiana to stuffed peppers, meatballs to casseroles, this is the recipe you’ll want to keep on hand year after year for merry memory-making in your own kitchen. Just like Teresa would have encouraged!

When we were exchanging emails back and forth, DeDe shared one of her favorite quotes by memoirist Molly Wizenberg… “When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It’s also a way of getting at something else: who we are, who we have been, and who we want to be.” Well said, Molly!

Meeting DeDe and learning about her family and their lovely linen collection was such a pleasure. Had I encountered one of Teresa’s exquisite embroidered cloths in an antique shop, I would have admired its beauty but I would have never known about the full and magnanimous life that had been woven into it. I would have never known that behind those linens was a star baker with a go-getter attitude, a color-blind seamstress who clothed her community, a second-generation Italian woman from a family newly immigrated to the US. I would have never known about the husband who loyally and affectionately encouraged his wife, nor about the independent dreamer who raised money for her own education, nor about the delicious tomato sauce passed down by generations of her family. DeDe gave a voice and a spirit and a context to her mom’s linens, and in doing so, made them all the more special, all the more valuable for the love and for the life they represent. So yes, a vintage napkin is a napkin, but it is also so much more.

Cheers and a big thank you to DeDe for sharing this wonderful glimpse of your vivacious mom and all her talents with us. Cheers to vintage linens who light the halls of history one story at a time. And cheers to all the mom’s out there who inspire us each and every day. Happy Mother’s Day!

Find more of Teresa’s linens in the shop here with new additions being added each week..