Over the weekend Mr. Sauce, Esq. and I bought ourselves flatware. To be honest, I don’t even know why we were discussing flatware. I know it went from my Global Knives to Henckles Knives, to looking at the Henckles flatware sets and then ultimately buying service for 12, some Pyrex, an oven thermometer, an instantContinue reading San Francisco Dinner Party Cookbook: A Light Dinner (1975)
Time no longer means anything. I have absolutely no idea how long I’ve been under stay-at-home. You could tell me 8 weeks or 18 weeks and I’d nod my head and say “that sounds right.” Confession: for as much as everyone wants to get things back to “normal,” I’m in no rush. I’m enjoying it.Continue reading Help! I’m in Love with The Quarantine (ft. 161. Turkey on a Skewer)
FUN FACT: as of June 30 I am unemployed. Yeah, only 2 weeks into the job they sent us to work remotely, and then 2 months later they decided to shutter the school. Permanently. So here I am, shit out of luck. Mr. Sauce, Esq. said that I had jinxed myself with theĀ “I hateContinue reading 178. Calico Stuffed Peppers
Well, it happened. I am officially working from home for (at least) the next 2 weeks. And what did I say in my last post? I said that if I were working from home, I’d be enjoying some Bloody Marys. Here’s a recipe that I tried weeks ago, but that doesn’t mean I won’t tryContinue reading The Pleasure of Blending: Bloody Mary (1970)
FYI, January is National Soup Month. I have wanted a copy of this book for quite some time. Essentially since I stumbled upon this picture about 9 years ago: So many questions: Where did this picture come from? Why is Sophia Loren holding big utensils to her face? Why does she look so damn sad?Continue reading Sophia Loren’s Minestrone (1972)
(Before I start let me just say that the formatting here is a hot mess and I can’t seem to fix it. I mean, it’s really messed up. If there is a missing picture in the middle, it may or may not be at the bottom of the post) My friends over at the BookClubContinue reading More Cowbell! Chicken Vindaloo
I know that I start so many of my posts with “sorry I haven’t posted in so long, but…[insert reason here]. But I don’t particularly have a reason this time. None. I can’t even come up with one. This made me think of my friend Richard. He has always told me that I’m an nihilist.Continue reading 144. Macaroni-Beef Topsy Turvy
Jenny Hammerton, the author of Cooking with Columbo and Cooking with Joan Crawford, and the mastermind behind Silver Screen Suppers is at it again with the upcoming Murder, She Cooked: a Cabot Cove Cookbook. In anticipation of the book, cooks all across the interwebz were assigned recipes from the cavalcade of celebrity guest stars onContinue reading Murder, She Wrote Cookalong: Thomas Magnum’s Crunchy Tuna Melt
So, almost one month later, I decided to try to re-make my Chopped appetizer—same ingredients and same time frame. In case you forgot—the ingredients were pork chops, apple sauce, frozen mixed vegetables, and cheese ball. This is was my television result: For the re-do the only thing I had to buy was the pork.Continue reading Re-Chopped: Polynesian Pork & Pineapple Skewer with Applesauce Puree
With mayonnaise it’s a salad, but with whipped cream, it’s a dessert! You laugh, but that’s how the 1963 edition of The Joys of Jell-O intended it to be! When you serve them as desserts, garnish with prepared dessert topping or whipped cream. As salads, unmold them on crisp greens and top withContinue reading Two-Way Recipes: Cherry Waldorf Salad (1963)
Greetings and salutations! To those of you who are here because of my stellar appearance on Chopped– Welcome to Dinner is Served 1972! After reading about the show I hope you’ll stick around a bit and peruse the site–eight years of cooking up food from the past–both delicious and disgusting! And then maybe you canContinue reading I Was Chopped!
If you follow me on social media, I know you that you know that Dinner is Served 1972 is going to appear this week on Food Network’s Chopped. But if you don’t follow me on social media–guess what? Dinner is Served 1972 is appearing on Chopped! The episode is called A Very Brady Chopped. SoContinue reading Florence Henderson’s “Wessonality” Chef Salad (1980)
Since Countess LuAnn did not go to jail for violating terms of her parole, my mum and I saw her #countessandfriends cabaret show at theĀ Warner Theater in DC on June 7.Ā 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)
Tonight is the finale of the FX mini-series Fosse/Verdon and I wanted to mark the occasion–as I tend to do with television shows (see: X-Files and Twin Peaks). I’d love the show just for the dance numbers, but GIVE JEN LINDLEY ALL OF THE AWARDS RIGHT NOW! I really should have cooked for the entireContinue reading Gwen Verdon & Bob Fosse’s Mexican Breakfast
Sooooooo, sometimes I will half-write a post, put it in my draft folder, and return to it at a much later date. This is definitely one of those instances. Yesterday I opened this post and had no idea what the hell I was reading. Turns out that what I discovered may be the greatest stream-of-consciousness/free-verseContinue reading 197. Pork Chops and Scalloped Potatoes
IT’S THE PIEATHALON! Can you believe it’s been 5 years? I can’t. I really can’t. In the five years since I’ve been the mastermind behind Pieathalon: Brian and I moved out of the old apartment (Seafoam Cantaloupe Pie) I bought a house and adopted MargotĀ (Melton Mowbray Pie) I was the traumatized by said house andContinue reading 5th Annual Pieathalon: Kate’s Pie (1985)
I know what you’re thinking. Cooking chili in the middle of August? Yes, but: CROCK-POT! The most cooking I did was browning 2 sausage links and some ground beef (which served a dual purpose, as said meat will be featured in my upcoming PIEATHALON entry). I nixed the bacon because all I had was turkeyContinue reading Male Chauvinist Chili (1975)
Hello! My friends, how I’ve missed you!Ā I’ve never neglected the blog for so many weeks at a time (I’m not going to count the last post). Right now I’ll just blame my neglect on the fact that I have been busy moving Mr. Sauce into my apartment. And I don’t remember much about 172,Continue reading 172. Chicken Breasts, French Style
