My Real Kitchen is the heart(h) of my home. It's where the party always begins, ends, and sometimes just stays. Comprising half of the first floor, it resembles the Early Texas "keeping rooms," which, in a one-story home, corresponded to our kitchen, dining, and living areas combined. The other downstairs room was reserved for sleeping. Unlike the formal parlor, whose floor is oak parquet, the country feel in this room is underscored by terra cotta tile. Cabinets and an island across the back, or "kitchen," wall are paneled golden oak topped with yellow maple butcherblock. Three mullioned windows above the stainless sink permit non-stop daytime entertainment from the wildlife sanctuary beyond.
The room-at-large is furnished with Turn-of-the-(Last) Century American oak.
On one side, an arched stone fireplace provides a winter focal point--or did
when I was not the one who had to clean up the ashes--for the opposing T-back
loveseat. A Queen Anne secretary on the front wall is for penning social notes
and storing small treasures on the shelves above. In the corner next to that,
the round, scroll-foot dining table enjoys sunlight morning, noon, and evening.
Unlike the parlor, this is a family room, and everyone who enters here is
family.
My Virtual Kitchen is where the recipes, shopping tips, and foodlinks are. I could write more here than in any other room. Ironic for a person who could cook only two things--spaghetti with meatballs and pecan pie--before she got married.
Whoever said "Life is short; eat dessert first." had my number. As a child, I ate only enough of whatever came beforehand to qualify for the dessert cart. I spent the first six years of my life on my grandparents' Iowa farm (near Bellevue, south of Dubuque, on the Mississippi River). My grandmother could make PIES, and I was her biggest fan.
I love to celebrate--any excuse will do--and celebrating always includes dessert. Ever mindful of my waistline, I developed the Dessert of the Month plan to celebrate whatever holiday fell in that month. I was delighted to launch my Web Presence at the beginning of berry season, because I can start with my all-time favorite, Grammy's Blackberry Pie. The full list will develop as I have time to work on it, along with other seasonal recipes and links to culinary sites. In the meantime, please patronize your local organic farmers' markets for the freshest and best produce available from your region--unless you grow your own, of course.
Austin Farmers' Markets (most close in winter):