Oh Summer, you seem to pass by so quickly. Before we know it, it is almost August. Yikes!! We have been busy. My sister defended her PhD thesis last week so we had to have a BBQ and a cake. A Yoda cake to be exact....She will be a Jedi Master following fall convocation. This is a big deal in our Prairie dwelling family of Jedi nerds.
|I still need to practice the Yoda cake, but always fun!|
I bought this book last year when we were in St. Louis, MO and I even read through it last summer and enjoyed it. All this book has done has re sparked my interest in the Little House On The Prairie books to the point where I would like to read them again. This book has recipes that Ma Wilder used (or similar to ones she would have used).
That's right, The Little House Cookbook by Barbara M. Walker has become a favorite. Not so much for it's recipes but for some of the descriptions of the frontier life and the simple living (that was actually labour intensive). Walker also uses excerpts from the Laura Ingalls Wilder's books where she describes in great detail the foods, the smells, and the feelings of the food. From the times the family nearly starved all the way to the richer times, Laura's life revolved around family and food.
I just like this book. I keep wanting to try some of the recipes from it. I am thinking the pickled beets would be great since I have a garden full of beets. I will work on that in the next while.
In the meantime, I am still making ginger syrup but have also started making lemon syrup for lemonade...oh and am I in love with lemon syrup...(especially with a shot of rum or gin or vodka in it....)
With many thanks to Pinterest for helping me find this one. The recipe actually hails from the Anne of Green Gables Cookbook (perhaps another one I should pick up...) but I found it on the Simply So Good Blog. Perhaps I was drawn to this recipe over others due to its traditional roots.
It really is simple:
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups lemon juice (fresh squeezed please)
zest from one lemon
Boil the sugar and water for about 5 minutes. Add the zest and lemon juice and allow to cool. Transfer to a jar or other suitable storage vessel.
This works well using 1/3 cup syrup to 1 can of club soda or the equivalent amount of cold water. (Don't forget that shot of rum).
Adding some frozen fruit is fabulous as well...I like frozen blueberries but fresh strawberries muddled in the bottom....raspberries....blackberries....you get the idea!
Check out other fabulous recipes at the Melt in Your Mouth Mondays Link up!
Until next time,