F.F.F Strawberry,Pear, & Rhubarb Pie

I LOVE Strawberry Rhubarb pie!  So when I saw some beautiful fresh Rhubarb in the produce section right beside strawberries on sale, I knew pie would be on the menu.

This pie is a step away from the traditional strawberry and rhubarb version.  It adds pears, fresh ginger, nutmeg, lemon zest and a pinch or two of cinnamon.  The result is amazing as long as you like strawberry and rhubarb pies.  Lucky for me, my daughter is the only other person in the house with any interest in this magically tart and sweet combination, so we had it all to ourselves.

Strawberry Pear & Rhubarb Pie

2 large stalks of Rhubarb with strings removed and chopped

1 lb Strawberries chopped

2 Pears chopped I used Asian Pears

Zest of one Lemon

1/4-1/2 tsp freshly grated Nutmeg I love nutmeg so I go for the full 1/2 tsp

1/4 tsp. freshly grated Ginger

1/4 -1/2 tsp cinnamon

Sugar to taste depending on the sweetness of your fruit. I used  3/4 C

Thickener of your choice.  I used 11/2 Tbs. corn starch and 1 Tbs. tapioca flour because it was what I had on hand

1 or 2 pie crust  I went with a store bought gluten free crust single crust to save calories over the traditional double crust version.  However, any crust recipe will do and a double crust could be used.

Directions:

Prep ingredients and pie crust.  Mix first 9 ingredients well but gently.  Pour into prepared pie crust.

Bake at 350 degrees til crust is golden brown and filling is bubbly. Let cool and enjoy as is or add a dollop of whipped cream.  This pie is also excellent with a scoop of ice cream on top if you can wait til it cools, or on bottom with the pie as a gooey topping if you can't wait.

Victorian Vanities- Charcoal Stick Dentifrice Tutorial

Continuing the Victorian Vanities series, here's another dental product for you.  

How about a stick dentifrice?  

This is an authentic 1893 recipe taken from The Era Formulary 5000 Formulas for Druggist. You can find this book free to read online at google books.  If you want to look it up, it's formula 1342.

Note:  I made this for my presentation on a whim because it seemed unique, and had nice instructions for how the finished product should be shaped.  I have never seen a "stick dentifrice" recipe before this one, and have no idea how this was used.  If you have any information on stick dentifrices especially with documentation, please leave me a message in the comment section below.

Charcoal Stick Dentifrice

Precipitated chalk                    11 ounces troy.

Powdered castille soap              5 ounces troy.

Powdered willow charcoal      20 grains.

Oil of wintergreen                   80 minims.

Dilute glycerine                           as needed
(1 glycerine to 5 of water)

Make into a stiff pill mass; roll and cut in cylinders 4 inches long.

Now this is where things get tricky.

  When you add the glycerin, add the wintergreen oil first, then add less glycerine than you think you will need and mix, mix, mix.  If you think you are almost there and are tempted to add more glycerin to pull it together, don't do it.  Instead, work the mix with your hands for a minute or two and see what happens.  This stuff is "funny" because once you get a stiff paste, the more you mix, knead, or roll it, the "wetter" it seams to get.   

When I first attempted to roll this stuff out, it didn't stick to my hands and was a nice stiff dough.  But as I worked it, it became goopy and stuck to my hands in a slippery mess.  

My solution:  use a piping bag to form a long log, let it dry an hour or so to firm up, then cut to length.  

After cutting, I gently rolled the sticks to straighten them.  Then I let them set for a day or so to dry, turning them a few times a day to ensure they dried evenly.

Once dry, I wrapped the sticks in a layer of waxed paper, then added a paper sleeve and affixed a label.  

To help me remember the ingredients, I add an ingredients list, something you would not have seen originally.  I have other "cheats" I add to the label as well.  To remember what book the recipe came from, and what year it was published, I often add an line for the "pharmacist", which is the book's author or editor if there is no author, and an established date, which tells me the copyrite date.  

F.F.F.- Red Bean Cake

Last night I stumbled upon a fascinating Korean cooking site maangchi.com.  I was going to make and share a recipe from the site as this week's F.F.F. but sadly, the international grocery store that I love, didn't have a few of the key ingredients.  Already running late to see a friend, I couldn't try another store, and not wanting to alter the recipe, I put it "on the back burner" and grabbed something that looked amusing with the idea of trying it with my friend.  Turns out today was her birthday, I swear I didn't know or I'd have brought something better. 

 Happy Birthday Julie! 

This F.F.F. the Red Bean Cake edition is for you.

I know someone out there is thoroughly unimpressed by my choice.  But, I've never tried this.  So it's pretty cool to me.  And yes, I do realize it was made in Texas, but for goodness sake, would you just let me have my moment.

Where was I?  Oh yeah, red bean cake.  At first glimpse, I imagined a nice bit of fluffy or chewy bread with a tiny bit of red bean filling.  I've had red bean ice cream, and red bean dumplings before, so I know red beans.  Their flavor is mild with the earthy/wholesomeness of dates, or figs or molasses, but nowhere near as sweet.  The texture of the paste is like slightly grainy/dry pureed beans, which makes sense, because it is beans.

Cutting into the bean cake, I was surprised by how dense the filling was and how flaky the "cake" part was.  The "cake" is like a very tender pie crust.  When it first hit's your tongue, it doesn't have much flavor, but then, the richness of the crust hits you and the sweetness of the beans comes through, and it's like YUM! I'm not sure Julie is so keen on it, but my family loved the leftovers.

Presents from the Halloween Witch

Hopefully you and yours had a fabulous Halloween.  Ours was fun, but absolutely freezing!  Luckily, the cold windy weather didn't stop the Halloween Witch from making her yearly rounds to our house.

What's that?

You've not heard of the Halloween Witch!

Well then, let me educate you.

The Halloween Witch comes on Halloween night, to those who believe in her, and leave their hard earned Halloween candy from trick or treating for her.  Using her magic, she makes her way undetected into those homes, and takes the candy leaving a small toy in it's place.  I'm not sure of all of the details, but I have heard it told that she has an insatiable sweet tooth, yet sadly, she lacks the magical ability to make candy, so she takes this time of year to stock up.  She is a good witch, at heart, not the scary type, so you don't have to be afraid of her.

If you're new to the workings of the Halloween witch, there are a few very important rules to follow:

1. She only comes to houses of those who believe in her and invite her.  If anyone in the house doesn't want her, she won't come.  If you have one child who wants her to come, and another who is afraid of witches, I suggest you leave the candy of the child who wants her to come in the garage, or car, or on an enclosed porch, shed, etc.  Then she won't come into your home.
2. To invite the witch, all you have to do is leave candy and say out loud "this candy is for the Halloween Witch.  Those words give her authority to come and take the candy.  She has no power to do anything else, unless you break your part of the deal by leaving too little candy, or non candy items.(see below)
3. You must leave at least half of your candy for the witch, more is always better and to be safe, you might just leave it all for her to pick from.
4. Pretzels, chips, toys, fruit, and other non-candy items aren't usually accepted. 
5. Not leaving enough candy, and/or leaving only non-candy items could result in unwanted consequences. She's good at heart, but you don't want to upset her, because she'll play tricks on you, like giving you pimples, or tummy aches when you eat the candy you should have given to her, or other non-harmful but annoying prank type stuff.  I've even heard that she's caused ant infestations in trick or treat bags of those who shorted her on candy.  Keep all this in mind before you think about inviting the Halloween Witch into your home.
6. Since witches never accept or give things for free, she  always leaves a small toy or occasionally a much desired book or other trinket in place of the candy she takes.  That keeps things even Stephen.

  This year, she was very good to my kids, bringing my youngest son a Stretchkin, my daughter a book about sculpting dragons from polymer clay, her latest hobby, and my oldest son a small Lego set.  They were all very happy, and I'm quite happy to have the extra candy gone.  I even snuck our leftovers, from the candy we handed out, into the pile just so she would take it away.

Thank you Halloween Witch!

Charging Station - Free Cut List and Diagrams

A while ago, I posted pictures of my Charging Station.  Today, I give you a cut list and Diagrams.


Finished Dimensions:

7 3/4" H x 14" W x 12 1/4 " D

Notes:
This charging station was built using scraps I had on hand.  The measurements below, reflect the measurements of those scraps.  This plan could be modified to suit a variety of material thicknesses.  Please make any necessary adjustments for material widths before cutting out your pieces.  

Warning:  Some chargers and devices produce quite  bit of heat.   Build at your own risk.

**There may be a tutorial or additional plans for using new wood in the future, please check back.**

Materials:

• Scraps, I used scrap 1 x10 boards, 1/4" ply and some hobby boards.
• glue
• nails
• 2 small hinges

Cut List: 
From 3/4 " plywood or board 

• 2-7 3/4" x 12 1/4" (will become sides)

 From 1/4" ply 

• 1 -5 3/4" x 13" middle shelf
• 1 - 9 7/8" x 13 bottom shelf

From 3/8 ply or board

• 3 3/4" x 12 1/2" back
• 1 - 4" x 12 3/8" top shelf
• 2 - 3 3/4 x 3 7/8 dividers

Don't miss my other free plans!

Mama Gets a New Dress - 1950's Style

If you've been following along with any of the 1950's girls dress posts, then you knew I was also working on a dress for myself to wear to my cousins 1940-50's themed wedding, and here it is.

 We looked rather nice I think.  Since I was in such a hurry to get this done, I don't have many pictures.

I used this pattern.  It went together nicely with few alterations.

The fabric, and the scraps.

 

We almost got everyone in the shot.  I wonder where big brother got off too?

Fun Food Friday - Jook/Juk

Just in time for cold and flu season.  Today's FFF is Jook/Juk, (Korean Rice porridge).  

This stuff is the go to food in Korea if you are sick, and in it's plain form is a great first food for babies.  Here in the US, I think it makes a nice alternative to chicken noodle soup when you aren't feeling your best.  As a bonus, it is extra gentle on yucky tummies, and it's pleasant creamy texture, is  just right for sore throats.

In it's most basic form, Juk is rice boiled in water until the rice is super soft and makes a traslucent creamy broth.  However, the variations are endless and Juk is often served with added meat or vegetables.  

Here are a few variations to try the next time you're under the weather.

Ginger Chicken Jook from Chow.com

Beef and Vegetable Juk by aeriskitchen.com

Kimchi Juk by aerieskitchen.com

Pumpkin Juk by beyondkimchee.com

Did you know, in Korea, they have restraunts devoted to Juk?

Check out this fun blog entry about Juk by Cute in Korea to learn more.

Finished 1950's Girl's Dress

Remember the patterns I showed you a while ago?  

Well, here is my daughter's  finished dress based on the Butterick pattern above.  

Above:  My sweet girl with her cousin Cash.

Left:  "Really Mom?"

Below:  My favorite picture.  Isn't the setting gorgeous.  FYI, this was later in the day and she was tired of wearing the crinoline.  I love how  this dress transforms to a 1940's style if you remove it.  She looks so grown up.  

Did you miss something?

Pt. 1- Patterns and Fabric

Pt. 2 - The Crinoline

Pt. 3  - Trick for well matched seams

Up Next
Mama Gets a new Dress

1950 Girls Dress- a few tricks for well matched seams

I was so excited when I found this fabric.  It met my daughter's requirements for "not girly" and was a nice small geometric that I thought would match well.  However, I made a huge mistake by not checking to see that is was printed on the true grain and guess what.  It wasn't.  What I thought would be a quick and easy match job turned into a nightmare!

Luckily, I have a few tricks to deal with that sort of thing, and that starts with the right tools: Lots of pins to help match pattern points, wax crayon to mark cutting lines, and chalk to mark seam lines and pattern marks.

 

I'm a huge fan of chalk, and always mark my seam lines when doing precision sewing.  For the center front piece below, I placed the pattern on the fabric so the center front fell at the center of the fabric design.  I marked the seam with chalk, then folded the fabric right side out along the center front.  Smoothed the fabric gently, then gave several swift taps along the seam line to transfer the chalk to the unmarked side.  Open it up a viola, all the lines have been transferred.

Lots of patience and some fiddling with layout, got  decent results for the shoulder seams above-left.  But nothing could give a perfect continuous pattern match on the center back, so I settled for a mirror image match.  Because the pattern wasn't true to the grain, I ended up sewing the seams from the seams I cared about by hand from the right side.  I went back with my machine to reinforce from the wrong side where necessary. 

With the bodice sewn, it was time to check and see how the skirt was going to fall over the petticoat. 

 Not bad.  though it is hard to get a good feel for the finished product with the seam allowances poking out.  

Up Next
Pt. 4 - Finished Dress

Did you miss something?

Pt. 1- Patterns and Fabric

Pt. 2 - The Crinoline

F.F.F - Golden Cherry and Ginger Jam (con't)

Today, I finish the Golden Cherry Tomato and Ginger jam I started on Friday.  If you missed the first part of this Fun Food Friday which has turned into a weekend edition, you can find it here.

We left off with a bowl of sugary cherry tomatoes resting overnight in the fridge.  The first stop in taking this sugary oddity to Yummyville, is putting it in a big pot.  Next, add matchsticks of ginger, lemon zest, and lemon juice.  I won't deny that I tasted the concoction at this point and had to fight the urge to add water to  make Cherry Tomato and Ginger Lemonade.  I will try that in the future.

With everything in the pot, it cooks until thickened.  Then goes into canning jars and is processed in a caning bath.  If you want complete directions, you can find them here:

Golden Cherry Tomato and Ginger Jam from The Joy Kitchen. 

The Verdict

Overall, this is yummy stuff and while it is really sweet, the ginger gives a nice peppery kick.  I cooked mine a bit too long, so it is thicker than I'd like, but still spreadable.  I wouldn't really call this a jam.  To me it has more of a marmalade texture especially with the ginger matchsticks and cherry tomato skins.  

Tweaks for Next Time

•  Use less sugar and add pectin.  Like any jam that relies on sugar alone, this stuff is super sweet, so I want to try adding pectin and reducing the sugar content like you would with a strawberry jam.  
• Grate the ginger and coarsely chop the tomatoes.  The skins on my Sungold Tomatoes are pretty tough, and I think this would help the texture.  
• Wait until the last moment to add the lemon zest.  I think it looses it's vibrancy during the long cooking process necessary to make jam.

Do you have a favorite recipe or Fun Food you'd like to share?  Drop me a line in the comments and you might see it here on a future Fun Food Friday.

Fun Food Friday

This was my first year with what I felt, was a real garden and the one thing I've had plenty of is cherry tomatoes.  The variety I planted was Sungold, and it has been incredibly flavorful and more prolific than I could have imagined.  Which means by this point in the season, I tried them almost every way imaginable and I'm pretty sick of the things, but they keep producing.  

Now, I think I may have stumbled across the solution in this recipe for Golden Cherry Tomato and Ginger Jam from The Joy Kitchen.  I'm pretty sure this will get the tomato surplus out of my fridge and into my pantry where it can wait to bring a burst of sunshine to the dreary days of winter. 

The first step is to wash the tomatoes, slice them in half, add sugar, and let them sit for 4 hours on the counter, or overnight in the fridge.  I'm opting for the fridge, so looks like this'll be a Fun Food Weekend instead of a Fun Food Friday.

Sewing a 1940's-50's outfit pt. 2 the crinoline

By the time you read this, I've made not one, but 2 crinolines.  One for myself, and a second one for my daughter.  Considering you can buy one for around $40, I'm not sure I would ever do it again.  This was a rewarding project, but also a real pain in the tush-cus.  

So, why did I do it? 

The short answer is I'm cheap.  I hate to buy what I can make for less, and it just so happens I had an old wedding dress from a friend of a friend's first marriage, and it had tons of crinoline and lining fabric just waiting to be re-purposed.  That made my total expense for both crinolines less that $20.

The construction process was not complicated, but it was time consuming and super annoying trying to wrangle so much fabric.  It's also not something to attempt without a gathering foot, or a pleating attachment for your machine, or an insane amount of patience. 

Sorry folks, there's no tutorial on this one.  Sadly, there was too much of a time crunch. But here is a glimpse at the construction from the bottom up.  

The yoke is cut along the line of the dress through the waist and hips.  For my daughters dress, that means it is fitted with darts.  For mine it was gathered.  A wide strip of gathered and hemmed lining fabric is attached to the bottom of the yoke.  For my daughter, I used organza because it gave a little more umph.

The second layer was made up of crinoline fabric harvested from the wedding dress.  It was cut in strips so the width of the strips was half the distance from the yoke to the hem, plus seam allowances.  These strips were sewn together, gathered with a gathering foot, and stitched along the bottom of the yoke, on top of the lining/organza seam.  A second strip of gathered crinoline, was sewn to the bottom edge of the first, to create a tiered skirt.  I actually sewed the tiers together first, the attached them to the lining.

The first layer of tulle was cut, gathered, and attached in the same tiered manner as the crinoline fabric.  A second, final layer of tulle was sewn in a similar manner to the first, only instead of 2 tiers, it has 3 and is attached to the top edge of the yoke.  

The top of the yoke, was then sewn to a 3" elastic "waistband" and a hook and eye closure harvested from a bra extender kit was sewn to the elastic.  The back seam is left open for about 6-8" below the hooks and eyes. 

My Petticoat was done in a similar manner to my daughters, using light green tulle instead of blue.     

With everything assembled, the final step is to hang the petticoat on the mannequin and trim the bottom edge where needed so the layers are even.

Next up, 

Pt. 3 Matching Seams
Pt. 4 Finished Dress

Did You miss Pt. 1?
Sewing a 1940-50's Girls Outfit