Elizabeth- I couldn’t stop thinking how much I wanted this to continue. Heartfelt brilliance in conveying a beautiful personal story. Grateful to have been the recipient of one of your tandem cooking offerings. ❤️
Oh, I love this so much Elizabeth. Perhaps especially this line, "Yesterday found us in our galley kitchen, still working out the ballet that a new space choreographs, starting from scratch yet again." Steve and I don't cook together (the kitchen is my domain) but I relate so strongly to this description of finding our footing in a host of other endeavors, stepping on each other's toes at first, then finding our roles and working out the dance. Also, the memories that the plaid cover of the Better Homes and Gardens cookbook brings up for me are visceral. It was always present in my mother's kitchen and one of the first cookbooks I owned and cooked from as well.
I think it’s the hardest thing for young couples to realize—that relationships are a continuous process of starting from scratch. And that cookbook holds a special place on my shelf, as we lost my oldest sister last year. Memories both tender and bittersweet.
Such sweet recollections of your first dinner with Richard. I liked him immediately for eating the peas, what a trouper. You tell such an interesting story Elizabeth of a marriage of minds, tastes and passions in life and in the kitchen.
Oh my, this post hit home. I too lived in a tiny one room apartment with a doll house kitchen. I was armed with the Betty Crocker cookbook that sat in its shiny red binder glory on my apartment sized fridge for years. I still have it.
Oh and Musetto and Polenta has me now salivating. Not a traditional dish from where my Italian parents came from but I loved it the minute our family’s dear friend and talented cook from Friuli made it for me.
My dad used to make musetto; he'd buy a pig with some friends and they would spend a day butchering it in our basement. Of course I thought this was perfectly normal! I can still taste it.
You've made it easy to imagine the pair of you dancing in the galley kitchen with spoons and ladles. The dish you came up with sounds delicious. Lovely post.
This is so lovely! Thank you for sharing the first meal you cooked for Richard. It is a sweet moment. And bravo to him for eating all the detested peas!
Thanks for reminding me about that Better Homes & Gardens cookbook. One of my very first cookbooks-and sadly given away long ago! But have some great memories cooking from it! Also, your adaptation of Ellen’s pastitsio sounds yummy- love all the spices!
I always loved the “Special Helps” chapter in the back, with some really useful information, such as before and after measurements, table settings, how to use ingredients.
But the section that really sticks out is “Moving to Metric” which starts “One day soon, the United States will change from the inch-pound system of measurement to the metric system….” Ha! 🤓
Wonderful, Elizabeth! I do remember listening to Elvis Costello in the early days of chopping vegetables. I'm glad you've enjoyed my pastitsio- the original was devised to show red meat can be used in amounts to add just a bit of luxury and winter squash and a lightened up bechamel substituted for more 'nutrient value' in place of potatoes (high glycemic) and the rich claasic bechamel high in saturated fat. Adding more spice sounds like a perfect mid-winter meal to warm your soul.
It’s such a great recipe Ellen! As I think you know, we’ve made it a couple of times now and I have a loaf-sized pan in the freezer for that night when neither one of us wants to cook 🥰
Elizabeth- I couldn’t stop thinking how much I wanted this to continue. Heartfelt brilliance in conveying a beautiful personal story. Grateful to have been the recipient of one of your tandem cooking offerings. ❤️
Thank you dear Carmen!! Can’t wait until we can be together in Kelowna soon 💕 💕
Oh, I love this so much Elizabeth. Perhaps especially this line, "Yesterday found us in our galley kitchen, still working out the ballet that a new space choreographs, starting from scratch yet again." Steve and I don't cook together (the kitchen is my domain) but I relate so strongly to this description of finding our footing in a host of other endeavors, stepping on each other's toes at first, then finding our roles and working out the dance. Also, the memories that the plaid cover of the Better Homes and Gardens cookbook brings up for me are visceral. It was always present in my mother's kitchen and one of the first cookbooks I owned and cooked from as well.
I’m so glad this resonated with you, Rebecca 💕.
I think it’s the hardest thing for young couples to realize—that relationships are a continuous process of starting from scratch. And that cookbook holds a special place on my shelf, as we lost my oldest sister last year. Memories both tender and bittersweet.
Such sweet recollections of your first dinner with Richard. I liked him immediately for eating the peas, what a trouper. You tell such an interesting story Elizabeth of a marriage of minds, tastes and passions in life and in the kitchen.
He really is a gem Lisa—I am very lucky. I’m so glad you enjoyed the story 💕
231 days! And I thought Alan and I were quick at 18 months!
When you know you know 🥰
Oh my, this post hit home. I too lived in a tiny one room apartment with a doll house kitchen. I was armed with the Betty Crocker cookbook that sat in its shiny red binder glory on my apartment sized fridge for years. I still have it.
Oh and Musetto and Polenta has me now salivating. Not a traditional dish from where my Italian parents came from but I loved it the minute our family’s dear friend and talented cook from Friuli made it for me.
I look forward to your posts!
That cookbook is a classic for a reason!
My dad used to make musetto; he'd buy a pig with some friends and they would spend a day butchering it in our basement. Of course I thought this was perfectly normal! I can still taste it.
I'm so glad to have you here as a reader 💕
Please keep using words like "insouciance" - I am broadening my vocab with every DB post!
🥰🤓
You've made it easy to imagine the pair of you dancing in the galley kitchen with spoons and ladles. The dish you came up with sounds delicious. Lovely post.
We do really dance sometimes! 😊 Thank you for being here Amela 💕
This is so lovely! Thank you for sharing the first meal you cooked for Richard. It is a sweet moment. And bravo to him for eating all the detested peas!
The aversion came from only having canned peas as a kid. Now he can’t wait for lovely spring peas to make their appearance! 🥰
Lovely text that layers perfectly with a lovely recipe into a loving pastitsio. Thank you.
Thanks for reminding me about that Better Homes & Gardens cookbook. One of my very first cookbooks-and sadly given away long ago! But have some great memories cooking from it! Also, your adaptation of Ellen’s pastitsio sounds yummy- love all the spices!
I always loved the “Special Helps” chapter in the back, with some really useful information, such as before and after measurements, table settings, how to use ingredients.
But the section that really sticks out is “Moving to Metric” which starts “One day soon, the United States will change from the inch-pound system of measurement to the metric system….” Ha! 🤓
Haha, that’s awesome!
Elvis Costello!!!! 🙌
We saw him in concert with the Attractions at the end of September! Fantastic show 👏🏻👏🏻👏🏻
I think we learn so much just by watching our parents or grandparents cook. By the way, your piece took me back to my tiny studio apartment in Oxford.
So true. It’s both muscle and heart memory ❤️. I lost my mother many years ago now but I can still see her cooking and taste how things should be.
Wonderful, Elizabeth! I do remember listening to Elvis Costello in the early days of chopping vegetables. I'm glad you've enjoyed my pastitsio- the original was devised to show red meat can be used in amounts to add just a bit of luxury and winter squash and a lightened up bechamel substituted for more 'nutrient value' in place of potatoes (high glycemic) and the rich claasic bechamel high in saturated fat. Adding more spice sounds like a perfect mid-winter meal to warm your soul.
It’s such a great recipe Ellen! As I think you know, we’ve made it a couple of times now and I have a loaf-sized pan in the freezer for that night when neither one of us wants to cook 🥰