Finishing off the last of this year’s luscious blueberry crop from Michigan farms. It has been a great year for this fruit. And, an excuse to get out a gorgeous bowl for the feast.
The Berkeley pattern by Noritake was made from the mid-1950s to around 1960.
I’ve only found a few pieces of Berkeley (spelled like the city in California, not the town in Michigan), and I keep this for special use. Not the kind of dinnerware to put in the dishwasher, or otherwise clean with harsh soap.
This is one of those patterns that’s the dinnerware equivalent . . . → Read More: Blueberries and Berkeley – Vintage Noritake
Not my grandma, but Chef Lynn Miller’s grandmother’s banana bread.
In my family, we have some recipe books that belonged to one grandma. The other was notorious for being, shall we say, a less than optimal cook.
Yet there is a deep food heritage in my family. The oldest recipes are based on German roots. The newer foods became favorites based on experiments with newer products, such as Jell-O, which became popular once home refrigerators became more common.
The list includes lots of Christmas cookies, lemon jello, smoked goose, candied apples, deviled eggs, potato pancakes, homemade applesauce, and what we . . . → Read More: Grandma Ogden Banana Bread