What's old is new. Some of these recipes date back to the 1950's. It will be interesting adapting the recipes to current cooking methods and ingredient availability. Let the food history lesson begin!
Tuesday, May 1, 2012
Where did April go?
No cooking of note got done due to the sorting, packing, and unpacking of dads house. Leanna and Adrienne came for a visit and I tried Borden's suggested use of Chateau use as clay. Does that count as a recipe because it was in the collection?
No comments:
Post a Comment