violsva: full bookshelf with ladder (Default)
So I was listening to a podcast about an 18th century cookbook, and the host read out some recipes from it and added "These recipes seem lacking on specifics today..." and the two professional chefs I was listening with immediately said, "No, they don't. Those are perfectly normal recipes."

And I said, "For you, because you already know how to cook."

I've read several books on quilting and patchwork in the last year. Florence Hartley's Ladies’ Hand Book of Fancy and Ornamental Work (1859) assumes not only that the reader already knows how to make patchwork, but that patchwork was how she learned to sew in the first place. It includes a few patterns, mostly just by showing you the finished design, and introduces the reader to the concept of album quilts, and has relatively specific instructions for English paper piecing. It gives descriptions of a few individual quilts. But mostly the author just rhapsodizes on the history of patchwork, because of course her audience already knows all about how to do it. On quilting there's even less.

The first full length book solely about quilts was Quilts: Their Story and How to Make Them by Marie D. Webster (1915). She's got more space, but when it comes to instructions she mostly just tells you to sew the pieces together. She's more interested in appliqué than patchwork, and she has lots of detail on quilting, but she still assumes that of course you know how to sew and can make your own pattern.

Ruby Short McKim's 101 Patchwork Patterns (1931), now, actually tells you what size to cut, how to sew together, what seam allowance to leave, and usually what order to sew the pieces together. She tells you about bias, she tells you how to deal with triangles and diamonds, she tells you to baste appliqué before final sewing. She gives you actual pattern pieces and tells you how to cut them out.

The first book I read on quilting was The Perfect Patchwork Primer by Beth Gutcheon (1973). It goes through the entire process of designing and making a quilt. It tells you how to calculate fabric quantities. It has a diagram of how to do running stitch. It doesn't assume you already know how to sew, but it does assume you can figure out how to apply general rules to specific patterns.

All Points Patchwork by Diane Gilleland (2015) tells you how to tie a knot in your thread. (She does say this is because lots of people ask her this question.) It doesn't assume you have ever sewn before. It's an excellent book, lots of design inspiration, specific details on how to work with different shapes, etc.: and it has and repeats detailed instructions for everything down to the most basic tasks.

Gilleland's book is not actually representative of most books on quilting these days; it's a general introduction to a specific technique, and doesn't have any individual pattern instructions. Most quilting books don't have the basics, they certainly don't tell you how to operate your sewing machine, but they have extremely specific patterns: use this quantity of these five kinds of fabrics, cut them into these pieces in this way, join these together to make this segment, then those segments to make this one, and so on: an unbelievable level of detail for each individual pattern, that no one who has made more than two quilts would actually need, especially not if they had access to the internet.

I'm not objecting to this trend. It means that anyone can pick up a hobby as an adult, whether or not they have any experience with it or even know anyone else who does it. But I do have a strong personal preference for the middle of this progression; for books that tell you how to do things rather than what to do.

(I recommend all of the specifically named books in this post, though in some cases mostly for historical interest.)
violsva: A graffiti white maple leaf surrounding the words Toronto Maple Waffles (toronto maple waffles)
Combine

1 tablespoon cocoa
2 tablespoons sugar, or a bit less
1 tablespoon cold milk, or cream, or Bailey's because sometimes it's That Kind Of Day
1 large mug

Add a bit more than 1 cup of hot milk. Or you could use tea and be historical (the flavour is 'interesting' rather than good, though). Or you could use water, but please don't.

Stir like hell.

Drink with biscuits.
violsva: full bookshelf with ladder (morning mulan)
One of the problems with moving out is that I have lost easy access to Mom's recipe for apple crisp, which can be used to make one of the best comfort foods around. So I had to guess at this one, and it worked, so I'm writing it down for times when I don't even have the spoons for experimentation (and I had pretty few spoons this evening as it was).

Take 3 tbsp butter, because that's what was left of the stick. Soften in microwave. Add 4 tbsp flour, 3 tbsp brown sugar, and some cinnamon. Cream together. Maybe a drop of vanilla, too.

Add 1/3 cup rolled oats. Mix.

Slice an apple into really thin, small slices. You could do this into a separate bowl, but I just shove the crisp to one side and then mix it all again afterwards. If it's in a separate bowl, pour on the topping, preferably in layers.

Eat.

Or, you know, you could put it in the oven or something, I guess. Theoretically.
violsva: full bookshelf with ladder (trudeau)
Take last, slightly wrinkled MacIntosh apple out of fridge. Cut in half.

Take the cores out, with difficulty, creating mostly-contained hollows.

Cover with cinnamon. Remember you have cloves and stick two cloves into each. (Ginger might be good. Ginger is always good. Next time.)

Fill hollows with raisins. Top with a lump of brown sugar. No, more than that.

Sprinkle oats on top.

Go, "Hey, walnuts!" Add walnuts.

Decide honey would be overkill. Maple syrup might not be, but I am a Bad Canadian and do not have it.

Zap in microwave for about three intervals of about 30 seconds. Squeeze edges slightly and they should almost collapse.

Type up recipe while letting cool. Burn tongue anyway. Try not to eat the cloves.


Also, happy New Year to [personal profile] knumpify and everyone else celebrating.
violsva: Illustration of Holmes and Watson, seated, with the caption "Cut out the poetry, Watson" (Holmes)
I am having an anxiety upswing because of a lot of things but mostly work, and I spent today happy but with way too much nervous energy. But I have an apartment and my Yuletide assignment as it turns out is an awesome excuse to write the fic I've wanted to write about these characters for more than a year now, and tomorrow there will be steampunk. And tonight there is shortbread, by the following process:


Realize you are hungry. Look in fridge and cupboards. Realize that possibly it's time to go grocery shopping for real, rather than at the Shoppers on the corner.

Poke around on food blogs.

Preheat oven to 350 degrees. Remember that oven cooks hot and lower that a little.

Get out flour, butter, sugar, cinnamon, and a clementine (because why not, and even though you don't have a reamer it should be manageable).

Measure out half a cup of butter. Drop rest of butter on floor. Blaspheme.

Leave butter alone for a bit to get to room temp.

Add a cup of flour and a quarter cup of sugar and some cinnamon. Break up butter and make piecrust (that is, mash everything with the fork until it's a bunch of little crumbs, with the butter mostly evenly distributed. Or until your arm hurts enough that you say 'screw it' and stop anyway).*

Using another fork and your fingers, inexpertly juice clementine into a saucer until you have about 2 tablespoons or 1/8 cup. Swear never to tell [personal profile] knumpify about this.**

Mush everything together with your fingers. Fingers are necessary here, because the heat helps melt and distribute the rest of the butter. Press into a ball.

Flour the counter. Place dough on the flour. Flatten.

Cut into weird triangular shapes because you don't have any cookie cutters. Arrange on greased baking sheet. Place in oven. Set timer for ten minutes.

Place dishes in sink. Consider dishes. Consider timer. Clean up remaining ingredients and the flour.

Consider dishes. Wash dishes. Rejoice in virtue and the smell of baking cookies.

Take cookies out of oven. Poke. Consider golden brownness (should be very little, just around the edges). Maybe put them back in for two minutes. Leave tray on top of stove for a couple minutes.

Remove cookies to plate. Remove tray and spatula to sink, because the first rule of the kitchen is that there are always more dishes.

Eat.

Having tried them: the orange and cinnamon are more of a suggestion, but they're very good. Hard to go wrong with shortbread.



*This is more formally called 'cutting cold butter into flour' and it is one of the more irritating tasks in baking. People who do it regularly have pastry cutters, but they're hard to clean.
**[personal profile] knumpify reads this blog.

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