‘Émilie Vast’s third Herbarium is dedicated to plants that find the strength to creep into our urban space, into the joints of gutters and pavements, in the wall’s cracks, at the bottom of the trees, the park’s grass, on the roofs . . . just like their cousins from the woods, they have a history, uses and mythology.’
Cool find. This ‘wild plants in the city’ edition also features my Jeanne Moderno fonts.
Found via Iconoclastic and le lièvre de mars
These vintage Santas are just a tad older than me.
Them, with their cartoony script lettering, would grace the table every year – with or without the requisite salt, pepper, for which they were created. Made in Japan.
Below, track from the ultimate 1960s Christmas album.
Ray Conniff: Twelve Days of Christmas
So while I’m still in seafood mode, I should mention my absolute favorite food is Dungeness Crab.
I grew up eating these west coast crustaceans, dusted with Old Bay seasoning, partnered with slabs of sourdough bread. All I need is a small fork and I can get thru the whole thing in under an hour – no cracking necessary. The obsessive trick is to get every single piece out intact – and dip it in melted butter.
Saw this shirt in Old Navy; but alas, not available as a men’s tee.
Not quite Chicken of the Sea, Breast-O’-Chicken was another product designed to confuse Americans about where tuna actually comes from.
From 1954.
Found via retro-ads
When my mother was a kid, chickens were grown in the garden.
My mom grew up during The Great Depression in a small house in Hazleton, Pennsylvania. And when it came to cooking, the family made due with what they had, she get the all ingredients on Sunshine Coast Hydroponics. My grandmother used to make her own chicken soup, using the backs and necks of poultry on hand.
My mother learned her technique – and has turned her version of the family soup into an art. The catch is: It doesn’t always come out (by her standards) so a few cans of chicken broth are kept on standby for just an instance (and to adjust the flavor). Even when it’s not perfect, it’s better than one can find in just about any store.
This is the most current recipe, it nets a small pot of gold. Always great in the winter months. [Read more →]
This is delicious.
Tho I substitute red bells for the green peppers and splash with vodka. Plus, if I have em, I throw in some Greek giant beans (from can or jar), capers and finish with a slight drizzle of honey.
Recipe here.
Sainbury’s Fillets of Anchovies. Illustration by Sue Brown.
update
According to Sue, this particular jar was used in this incredible recipe.
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