Earlier this week my office hosted a Bon Voyage party for one of my coworkers who is moving on to bigger and better things. The party was nautical-themed with little sail boats everywhere. I felt compelled to bust out my Jell-O molds, so I decided, in keeping with the theme, to make a fish-shaped gelatin.Continue reading Jell-O Pudding Idea Book: Pastel Pudding Dessert (1968)
This is the dinner that you, my friends, chose as my Spring Dinner from Great Dinners from Life by Eleanor Graves***. (1969). The globe artichoke is surely the engineering marvel of the vegetable world. It is so formidably constructed that one wonders what inquisitive Italian first though that the bud of the thistle plant wouldContinue reading Great Dinners from Life: Shrimp-Stuffed Artichoke (1969)
My sole new year resolution this year was to post once a week–but I’ve failed. I missed a week in February and this is the first post of April. I am so disappointed in me. But, oh well. I’m gonna try to get back on the wagon. FUN FACT! According to the Smirnoff advertising folk,Continue reading Smirnoff Year of the Brunch: Easter Brunch (1969)
Happy First Day of Spring! To celebrate the season, I’m opening Great Dinners from Life (1969) and turning to the chapter on Spring. In my copy of Great Dinners, there are six menus that the previous owner bookmarked and definitely prepared–the pages are dirty! Artichokes Stuffed with Shrimp Chicken in a Pot with Vegetables CoqContinue reading HAPPY SPRING!
Hello and welcome to Blends Bash 2022, hosted by the lovely folks at The Book Club Cook Book. Every year they send out some of their delicious spice blends to bloggers like myself who experiment and then share the results with you! This year I was assigned 3 different spice blends to play with. ThisContinue reading BLENDS BASH 2022: Shrimp with Red New Orleans Sauce (1960)
I was always curious to try a Bloody Caesar, but I don’t believe I’ve ever seen it available in a restaurant. Plus, I have found (in my very scientific research–which includes me talking to about 8 folks) that Clamato, the key ingredient to a Bloody Caesar, scares people. I mean, the idea of clam juiceContinue reading The Best Bloody Caesar
It’s Blends Bash! (If you don’t know what that is, the lovely folks at The Book Club Cookbook send out samples of their spice blends–all inspired by television shows, movies, and songs–to special bloggers like me. And then we go all creative with them). Today I am bringing to you a recipe that features theirContinue reading Blends Bash 2021: Irish Halloween Bread & Irish Coffee (1966)
We’ve come to the end of the Summer of Franks! And let me tell you, it couldn’t come soon enough. Bring on fall! And bring on dishes that don’t include cylindrical-shaped foods! For the very last Wiener Wednesday, I turned to Click Americana and One-Dish Frankfurter Meals. I was feeling a little spicy, so IContinue reading Wiener Wednesday: Mexican Franks & Eggs (1965) and Montezuma Bloody Maria (1974)
Welcome to Wiener Wednesday! Time for another delightfully named hot dog dish, Pig-in-a-Poke! This recipe is from Better Homes & Gardens Barbecues and Picnics (1963). Do you know what a pig in a poke is? I didn’t know what a pig in a poke is, so I took to the internets. A pig in a poke isContinue reading Wiener Wednesday: Pig in a Poke (1963)
By now we all know that Vincent Price was a beast in the kitchen, yes? You definitely do if you’re a regular DiS1972 reader. His recipes appear on the blog numerous times (including a Wiener Wednesday!). Todays dog dish, Hotchpotch of Curly Kale, is from Vincent and Mary Price’s Treasury of Great Recipes (1965). ItContinue reading Wiener Wednesday: Vincent Price’s Hotchpotch of Curly Kale (1965)
Wiener Wednesdays are back, baby! Hot dogs, weenies, frankfurters, Coneys, footlongs or red hots–whatever you call ’em, I’m gonna be serving them up for the next 14 weeks from Memorial Day to Labor Day. Move over, #HotGirlSummer–this is #HotDogSummer! I declare Summer 2021 the SUMMER OF FRANKS! To kick it off, I consulted Pillsbury’s MeatContinue reading Wiener Wednesday: Hot Dog S’mores (1969)
What’s the formula for a superb dinner party? Choosing your guests and your food with care and savoir faire. Who can guide you in achieving this delicate balance? Astrologist Sydney Omarr can tell you who will give you the pleasantest companionship by consulting the stars. Radio/TV Food Consultant Mike Roy can supply menus and recipesContinue reading Cooking With Astrology: Omarr & Roy Entertain an Aquarian (1969)
I. LOVE. A. PUNCH. Punches are easy to make, easy to refresh (just throw more booze in there!), and they give guests an option from just wine or beer–without opening the bar for mixed drinks. Last year I gave an option to the option because I acquired a second punch bowl set (thanks, Beth!) andContinue reading Holly Ball 2019: Christmas Sparkle (1966) and Holly Ball Hi-Ball Punch
It’s National Bacon Lovers’ Day! To celebrate here is a big, bad bacon recipe from the vaults (almost exactly 8 years ago): A Cooking for Two that I cooked for one! Gentle readers, I present to you Bacon Big Boys! I had been eyeing this recipe for a while 1. because of the name (IContinue reading BH&G Cooking for Two: Bacon Big Boys (1968)
Back by popular demand (and by popular demand, I mean that I just wanted to do it again) It’s WIENER WEDNESDAY!!! To kick of this month of weenies, I thought I’d ease into it with Vincent Price’s Stuffed Frankfurters. For those not in the know, Mary and Vincent Price’s Treasury of Great Recipes is built aroundContinue reading Wiener Wednesday: Vincent Price’s Stuffed Frankfurters (1965)
This dish is part of an upcoming DiS1972 dinner–Liver ‘N Onions.
So we’re at that point again where I’m going through my camera roll and my notes and rediscovering all of the recipes I’ve made over the last year but never got to posting. (Holly Ball 2019 will remain in the vault until the 2020 holiday season).
Since Countess LuAnn did not go to jail for violating terms of her parole, my mum and I saw her #countessandfriends cabaret show at the Warner Theater in DC on June 7. Because it was a sparkling wine-soaked event, I am sharing with you the dessert from my Easter dinner–the Coupe Jacques–which is a fruitContinue reading Coupe Jacques (1965)
