>"Michael" > wrote:
>
>>I'm a newbie cook, but I've got things in the kitchen
>>that have been passed down to me through my family,
>>and using them brings back fond memories every time
>>I use them. I've got a set of colorful bowls that my
>>mother used. I remember my brother and I eagerly
>>waiting for her to dip out the last of the cookie
>>dough so we could spoon out the leftover dough. I've
>>got a little nut grinder with a floral pattern on it
>>that I remember from way back, also. A wonderful
>>fringe benefit to cooking.
>>
>>I was wondering if you folks have any kitchen items
>>with a history that brings back memories.
>>
>>Michael
>
>I have a nut chopper that belonged to my grandmother. My mother has one
>like it. It looks almost exactly like this:
>
>www.kettir.com/nutgrinder.jpg
>
>The top is identical, although the glass part is nicer on mine.
>
>I have a couple of mixing bowls, and the cookbooks that belonged to my
>great grandmother who was a really good cook, along with two or three of
>her cast iron frying pans. When my grandmother passed away I asked for her
>cookbooks. I'm so glad I did.
>
I have a small cast iron pan that was given to my parents for their wedding, so
it's over sixty years old. It is good for 4 eggs.

At a certain point, my mother's brother's wife said that she had retired from
cooking.
She was known as a good cook. I had my first reuben sandwiches there. So, Dad
tells me, Mom retired from cooking, too, and now he has no pots and pans. I
could send some to him, but I sort of think he is used to going out to eat.
I'll have to find out if he would really use the pots and pans. I know he just
drinks instant coffee from the microwave. He used to be the breakfast king on
weekends.

Here is what he often made for breakfast:

Victor's Frittata

4 eggs
1 can stewed or plain tomatoes
4 or 5 slices of bacon

cheese
seasonings
onion
potatoes

Fry up the bacon and remove the crispy parts to drain. If you choose to use
potatoes or onions, fry them up in the grease. The onions should get golden
and the potatoes should be cooked till mostly done.

Whisk the eggs with the tomatoes and any seasonings. Add to the pan and cook
on medium and them turn it low. Put pieces of cheese on top of it. I also
like to put some grated nutmeg on it, as Victor did.
Cover it and let it cook for a half hour or so.
During the latter part of the cooking, it's good to let it dry off with the lid
off. You could do this in the oven broiler, but my saute pan's handle is
scorched from this.

It is a filling meal and best served with toast.

>kettir at |"The pure ecstatic love of humanity resonating from every
>softhome |syllable. The crystalline clarity of unclouded thought
>dot net |ringing out of the page like the uncluttered sound of a
> |far-off bird call. Well, a cuckoo or a loon, but who's counting."
> | - Pastorio
>