I love photo props. Some of you other bloggers apply the KISS principle (keep it simple stupid), but me, I can’t help myself, I keep finding adorable little things. I really love vintage things (including McGyver). My children will attest to my love for vintage items, I think I spent a good portion of all my money in Europe on antiques and what-nots. Thinking of Tongeren…
I get why people say, “why spend your money on something old when you can buy something new and perfect?”. Character folks, I love the character. The history of an item intrigues me, who used this item, what was lovingly prepared and served in it? Was this great grandma’s favorite?
I could spend hours and hours rummaging through antique and second hand stores, or even the Goodwill (never know where you might find the ‘one’). A few weeks ago, McGyver and I hit an antiques mall…a two football field long antique mall. “Danger Will Robbinson, danger!”
I could easily empty my bank account and max out all my credit cards, and use a few bank loans to purchase all the cool stuff that I find. For example, I fell head over heals in love with a Spanish iron wrought table and chairs set. Sure it needed some work, and a new glass top. Oh, but the scroll work, and that perfect patina/rust weathering that no ‘fake’ aging can do just sang to my heart. Alas, one look at the price tag and I say, I’m not paying that much for that junk”. It makes me feel better to call it junk when I can’t afford it.
Fortunately for me, I can dig through kitchen booths and their gee-gaws and not leave the store empty handed. For example, I found this little red and white enamelware pot, part of a set of 3, for $28. I decided to keep the little one as a prop and take the two larger ones up to the cabin, where my vintage stuff actually gets used. I didn’t know what I was going to use my little pot for, I just know that I loved it. Then along came Smoke Turkey Soup; finally a marriage of my little pot, food and a fun little photo session. Can you feel my little pot love?
- 1 pound smoked turkey breast
- 1 tablespoon oil
- 2 cups diced carrots
- 2 cups diced celery
- 1/2 cup diced onion
- 8 cups turkey stock
- 1 bay leaf
- 2 to 3 sprigs of thyme
- 2 cups frozen egg noodles (I like Reames)
- Salt and pepper to taste
- In a large dutch oven over medium heat, saute the carrots, celery and onions in the oil until tender. Add the stock, bay leaf and thyme. Bring to a boil, add the turkey and noodles and cook until the noodles are done, about 20 minutes. Salt and Pepper to taste. Remove the bay leaf and thyme stems before serving.
Informal Cookery Definitions A to Z
Bar-Le-Duc. (bahr-lih-dook). Is a red currant jam, named after a town in Lorraine, France that is famous for producing red currant preserves.
Basil. (BAY-zil). It’s a green leafy herb from the mint family. Although it is most popular in Italian cuisine, it actually originates from India. Common varieties include: “Thai Basil”, “Genovese”, “Purple Ruffles”, “Mammoth”, “Cinnamon”, “Lemon”, “Globe”, and “African Blue”. Basil has been touted as having health benefits, from curing headaches, tummy aches, to stimulating breast milk production and an antidote for poisons.
Bass. (ba-es). Bass is a common name given to many popular freshwater and marine fish. Bass are part of the perch family and are a highly sought after sport fish, especially the “large mouth bass”.
Baste. basting is a technique used to keep foods moist while cooking. An example of this would be roasting poultry and using a baster or a spoon to pour the juices over the meat.