Hola! Como esta? Bueno!
My Spanish isn’t what it never used to be, but guess who has two thumbs and just celebrated a 25th birthday.
->this gal<-, that’s who!
I received so many wonderful gifts from my closest pals, and I include among them the gift of everyone’s presence at my karaoke bash, which is all I really wanted anyway. But SOME people (yes, I am talking about you, Erin) are apparently way the hell too cool and just had to go out and make my birthday extra-special—and I guess I can’t complain because you guys,
Are you frickin kidding?! Totally adorable, funky, completely vintage and all mine. So I prefer family items because what’s vintage really without a good story, right? OH WELL HEY IT CAME WITH ONE OF THOSE TOO.
This lovely oven proof cassarole [sic] was a Christmas gift from Billy to his Nana Mary Nicotera in 1971. Nana cherished it and never used it except to display on the kitchen counter. A lovely family heirloom which could be used as a cookie jar.
Billy purchased it at a fine quality gift shop in Marblehead. Unfortunately the ID card of the manufacturer went astray but it is of fine quality.
Billy’s mom 4/15/78
I can’t even believe that I have come to own a 40-year-old piece that may or may not have ever been used, but if it has, it certainly doesn’t show. So until I find a suitable cherry-popping recipe, I will cherish it and admire the class it brings to my kitchen counter.
Thank you, Erin, for sharing the most fantastic taste of anyone I know.
So this is completely unrelated to my birthday, other than I made it the morning of receiving The Great Gift. Finnish pancakes! There’s not too much in the way of ingredients, but they all pull their weight in a crescendo of souffle-like tastiness.
Man, that ingredient set is as white as Rhode Island.
I love the egg yolk peeking out from under there. Hello, little egg yolk!
What makes pancakes Finnish is, apparently, that they are pancaked in the oven rather than the stove top. This is a great way to serve a large number of people piping hot pancakes all at once.
Serving suggestions (2).
Serve with love.
Courtesy of Massachusetts Poultry Association, Inc.
Buy lots of eggs!!!
4 tbsp butter, melted
2 c milk
1/2 c flour
2 tbsp sugar
1/2 tsp salt
Preheat oven to 450o, and pour the melted butter into a 9″x16″ baking pan.
Beat eggs until foamy but not whippy, until well-blended. Beat with milk, flour, sugar and salt. Pour into pan with butter and bake 20-23 minutes.
Serve any way you like! Serving suggestions pictured include powdered sugar & cinnamon and real Massachusetts maple syrup.
nutrition summary: (for 1 of 8 servings, made with fat free egg substitute & skim milk) 115 calories, 6g fat, <1g fiber; 3 weight watchers points