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Gateau Grand Marnier from Mary and Vincent Price’s Treasury of Great Recipes… Joining the #TreasuryCookalong…. Varying a classic cake recipe with whole grain flours and kefir…  Contemplating how a global luxury brand treats its workers in Haiti…  Being relaxed as the cake breaks just before the photo for the blog…

After the fun of #Marguerite100 I thought I’d join in on the Vincent and Mary Price #TreasuryCookalong, a book that’s been a part of my life pretty much always.  My copy, which belonged to my mother, is a first printing of a 1965 classic reflecting a view of international restaurant cuisine that was most sophisticated in its day.  Nearly from the time I could read, I sat at Mom’s kitchen table looking through her cookbooks.

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Sweet Nettle and Sorrel Custard Rough Puff Tartlets — what a mouthful for these novel, mouthful- size morsels, made from all good things… Inspired by Penelope Casas.

Crema De Espinacas en Canutillos:

“At the beginning of the [20th] century, this most unusual dessert of custard and spinach was popular in Bilbao; it continues to be featured at some of the city’s finest restaurants, either in a tart shell or as a filling for pastry horns,  It is said to be a vestige of the medieval custom of sweetening just about every kind of food imaginable….”

So wrote Penelope Casas in her truly exciting collection of regional Spanish recipes Delicioso!

Nettles are everywhere now, growing taller before our very eyes. The wonderfullest of weeds, the most delicious, nutritious and ubiquitous –why aren’t they the national food of Britain, as Frank Cook asks in this video.  Am just determined to use them as frequently and creatively as I can.

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