Pumpkin Spice Cake


Update:  You still have 1 day to leave a comment to enter our $100 giveaway! (And tell 75 of your closest friends to leave a comment, too.  Good Grief!  Can't we give away money?)  You have until 3:00p.m. EST on Friday, October 24th.  Click here to hop over to our 100th post and leave a comment to be entered in the drawing…  Good luck!     As you can see from all the comfort food recipes Val and I have been posting, it's more than just officially fall: It's actually cold!  When it's chilly outdoors my oven does overtime baking duty.  That might be why I've already burned through three baking ignitors in the oven since I bought it five years ago.  (Or it might just be that I bought an oven that was less than capable of putting in the miles I require of it.)   When we finally get the weather I crave we're also seeing storage potatoes, onions, rutabagas, greens and all sorts of winter squashes at my local farmer's market.  The winter squashes -butternut, acorn, Hubbard, turban, and pumpkins to name a few- are my favorite food of the season.  They get a bum rap for difficulty in the kitchen.  I think that's owing to the fact that most people don't think in terms of brute mutilation of the squash:  They daintily jab at the big beasties with inadequately sized knives of dubious sharpness.  It's not their fault that they've just never been taught the easy way around a squash.  I will now remedy that with the full set of instructions on how to open a hard winter … {Read on...}

Garam Masala Depression Cake


Two weeks ago, Jim and I drove back to Western NY to gather up what was left of our earthly goods (kindly stored in a building at Beccy's), 14 hours on the road TO New York, and 18 hours back (the rental truck felt happiest popping along at 55 to 60 miles an hour, and we wanted it to be happy all the way home). We brought lots of tools, furniture, the rest of my kitchen wares (oh, how I've missed you all!), books (here a groan from Jim), and THE FLU. We were able to unload the truck fairly quickly, but there is still a lot of unpacking to do. For me, the biggest job right now is a book purge. The house we are living in is quite small, and while I've packed in as many shelves as we reasonably can, there are still many hundreds more books than there is room to store them. On top of that, I've been living with the flu for the last several days, and today I felt in the need of some comfort food, mainly in the chocolate category.   Enter Depression Chocolate Cake. I'm thinking the name can be applied any way you wish--it's originally from collections of frugal recipes connected with the Great Depression, but it applies equally well to how you feel on the sixth day of the flu, still shuffling around the house in 'comfortable clothes,' hair tousled, trails of tissues scattered all around (so you can be sure to be able to find your way back to the bedroom while in a medicine-induced haze).  It is a very simple and basic recipe, but I actually found enough gumption to play … {Read on...}

To celebrate our 100th post we’re giving away $100!


Update:  You still have 1 day to leave a comment to enter our $100 giveaway! (And tell 75 of your closest friends to leave a comment, too.  Good Grief!  Can't we give away money?)  You have until 3:00p.m. EST on Friday, October 24th.  Click here to hop over to our 100th post and leave a comment to be entered in the drawing…  Good luck!      Yesterday's pasty post was our 100th post.  Time flies when you're having fun!  We've had such a good time getting to know you all and sharing our recipes, adventures and misadventures.  We have a goal and we're hoping you can help us reach it.   To celebrate our 100th post, we want to get 100 commenters to leave comments.  To encourage all of our readers (we know you're lurking there...) to comment, we're offering a performance based giveaway.  For each 25 unique commenters on our pasty post, we'll add another $25 to a gift certificate up to $100.  So!  If we get 25 commenters, the gift certificate will be for $25.  If we get 50, it'll be for $50.  For 75 commenters, $75 and so on up to $100.  The gift certificate will be for Amazon.com, Williams-Sonoma, King Arthur's Baker's Catalogue or Cooking.com- the winner will get to choose!   There are only three requirements for entry into the drawing:   You can't be related to Val and I.  Duh, right? You need to leave a comment on our 100th post. In your comment, please let us what you'd like to see more of on Foodie With Family.  Quick recipes?  Frugal recipes? … {Read on...}

My first baby’s first recipe… A flashback.

Here's another Record-Eagle column from days of yore. 06/12/2006 Foodie with the Family Father influences son's grilled-chicken recipe   BY REBECCA LINDAMOOD Local columnist   With this beautiful weather comes the beginning of grilling season.   For my family, this means many chickens will go to the great hen house in the sky in order to feed the bottomless barbecue pits that are my boys. When I moved to western New York years ago, I happily discovered the standard summer barbecue fare here: Cornell Sauce Barbecue Chicken and Salt Potatoes.   Even those who swear by their tomato-based barbecue sauces are surprised to find the flavor this sauce packs.   As for the salt potatoes, don't panic when you see the quantity of salt that goes into the water as most of it stays in the water. Yes, there is a lot but it is worth it! However, if health concerns dictate a lower sodium diet you can cut the salt by half or add another quart of water to the pot. If you have any leftover potatoes, they make the ultimate home fries the next morning.   As if the taste isn't enough to recommend it, the ease of preparation will amaze you. Just thinking of this meal makes my stomach growl. I'll be making this meal most weekends this summer. I'd be willing to bet that if you try this it'll become a regular in your household, too.   After having this meal one evening, I saw my 8-year-old, Liam, laboring over a piece of paper at the school table. When I asked him … {Read on...}

I don’t recommend brushing your hair with a toilet brush.

This column is the perfect illustration of my third born.  He is an enigma.  A cute enigma, but definitely an enigma.     Foodie With Family Slow cookers to the rescue   By Rebecca Lindamood Local columnist Read Rebecca's past columns here Today, I was working at my computer for five minutes when my 5-year-old, Ty, hollered down the stairs, "Mom! I'll be good now!”   That was his way of asking me whether his banishment for sitting on his brother and poking him in the eye with a pickle could end. The pickle is a favorite torture device around here. The pickle-as-weapon preference is probably owing to the fact that there are so many, since I canned 70-something quarts of them last summer.   While keeping my eyes firmly fixed on the monitor and fingers firmly planted on the keyboard, I voiced permission to descend. After a bit, I became aware that he was standing behind me. I turned and saw soaked hair brushed tight to his forehead and water dripping down his face. The torso of his shirt was sopping wet and he was wearing a smile that stretched from one little pink ear to the other.   "Mom! I washed my own hair,” he proudly proclaimed. "… And I didn't use the toilet brush.”   (I was unaware that was an option …)   "I just poured a few cups of water over my head and then I brushed it. How does it look?”   I stifled my urge to respond, "Like a blond Eddie Munster,” and said, "Fabulous! Did you hold your head over the sink … {Read on...}