Paczki (poonch-key) are a filled doughnut that’s very rich with butter and eggs. They’re traditional in the Polish community at Mardi Gras. Once Lent arrives, they go into yummy memory until next year.
Prune is a traditional filling, but we can also get them with apple, raspberry, blueberry, lemon, cream cheese and my favorite, Bavarian creme.
The estimated calorie count is around 400 — give or take — but at Mardi Gras, who’s counting? Tomorrow…
Paczki won’t last long on any plate. Here we show a cream filled one on a favorite vintage plate, Marion pattern by Mayer. This sturdy . . . → Read More: Paczki for Mardi Gras
Easter is coming. The holidays at our house have gotten simpler over the years, but some old favorites still appear. Others may go, but there’s one dish we always ask for at special times. We call it Lemon Jell-O.
This is Jell-O gone fancy. It has bananas, marshmallows and pineapple in it, and a creamy frosting made from real whipped cream (not Cool Whip) and sprinkled with a Parmesan twist.
Exactly when my mother first made Frosted Lemon Salad (the recipe’s given name), and it entered the family lore, is unclear. But its role since then is secure. Lemon Jell-O . . . → Read More: Lemon Jell-O and a Sidekick
October is special in Michigan. We get to enjoy the changing leaves, and it’s time to visit the local cider mill.
Cider and doughnuts
There’s an old mill in Franklin, which is a village in the metro Detroit area. You wouldn’t know you’re in a citified area. There are trees all around, and a stream running by.
Five minutes away, there’s an eight-lane highway. But at the mill, you can enjoy your cool cider and warm applesauce doughnuts in peace. Stroll through the pumpkins and eating apples, munching while you decide what to take home.
The doughnuts aren’t going . . . → Read More: Cider mill time in Michigan
Over my kitchen cabinets, I have a display of chicken things. Mostly dishes, but a few other pieces as well. I have some other chicken-related things around the house as well. I’ve just chosen to collect because they’re fun, and then…
Above the kitchen counter
My grandfather raised and showed bantam chickens for many years. He passed before I was old enough to remember him, but I remember the chicken houses and pens at my grandmother’s house. The sound of the chickens and the smell of the clean straw.
We had a few chickens at our house, too. I . . . → Read More: Chickens, hens, roosters…more dishes
What, you say? It’s a pencil, not a dish. I’ll tell you how it’s connected.
Well used in service to vintage dishes
I love school supplies, almost as much as vintage dishes. I’d love to have Tom Hanks send me “bouquets of sharpened pencils” as well. If you’re a fan of You’ve Got Mail, you know what I mean. Every September, the smell of new pencils and new notebooks…
So my little nub started life as a new, full size, yellow pencil, No. 2B Soft (I like the darker, bolder marks from the softer graphite) — fresh from a . . . → Read More: My Little Nub