Thursday, June 19, 2025

Channelling Gibbs

 …and my great grandfather. My great grandfather came here from Germany when he was 3 years old. He became a cabinet maker, and built his family’s home here on Long Island in the 20’s, not terribly far from where I live.

He is listed, Otto C. Medeck, on my genealogy site as “cabinet maker”. I’ve no idea where he learned his craft, I do know I have several things he’s made- a bench, a small washstand, two step stools-one that folds into itself and looks like a regular stool. I will tackle stripping and refinishing that this summer maybe. Growing up I remember we had several small step stools in the house, the sort small children stand on when they can’t reach the sink to brush their teeth. My girls, I’m sure, know of what I speak. One may or may not have been used as a time out stool. His home, when the last of the family was gone, held the treasures of years gone by. His workshop was on the closed in front porch. There we found the hand drawn plans and measurements for those steps stools, the jars of screws and nails…and no power tools. 


My dad, too, was in construction for a time. He built the house I grew up in, along with many others in my home town. Our house had a lot of natural pine trim, and hand made paneling around the fireplace, and halfway up the kitchen walls, natural pine cabinets in the kitchen and varnished trim around every door and window.  As teens, we started painting our rooms as we wanted. I wanted to paint the trim. Daddy pitched a fit, saying you don’t paint over wood like that, you don’t  cover the grain. I was young and didn’t appreciate what he was saying. 

Fast forward to now, I have my own home, have had for years. I searched for a vintage hutch to take the place of my IKEA work/storage rack. My dream is a Hoosier cabinet but alas, the space I need it for is about ten inches too narrow. I settled for a mid-century shelf thing with one large drawer. 

This thing was stained a medium shade of non-descript brown. After 30-ish seconds of thought I knew I was going to strip the finish and re-do it. I started with Max Strip paint stripper. It worked  but it was messy. I did the base with it but when it came to the top, I just let loose with the sanders. and as the finish came off, the pristine white oak was revealed, I remembered my fathers words and wondered why in the blue hell would anyone hide this??




 And as I sanded by hand, touching up and smoothing down, I ran my hand over the wood and found that it was like satin (think of that scene where Gibbs is hand sanding  because no power tools in his basement, and he runs his hands down the wood…I get it, I totally get it.) The smell of sawdust in the air, that raw wood scent, the summer breeze coming in the barn door…the barn where, I’m told, small boats were once made and rolled on tracks down to the river . Unlike Gibbs, I do have two doors that a small craft would fit through.  I’m surprisingly comfortable in it.  There were a few stubborn corners and tight places but oh the satisfaction when you finally get it down to the original, the sense of achievement, “I did that”!

So, with the whole thing down to natural wood, the question arises: stain, wash, or…not. I’d thought about a sage-ish green wash, my kitchen being green and yellow, specifically pale green cabinets. All thoughts of that ended when I did one side with Tried & True Original Wood Finish. It’s a combination of linseed oil and beeswax, easy to wipe on, and brings the wood, with all that glorious grain, to a beautifully warm honey-golden sheen. The photos in no way do it justice, not even close. Note: my fathers coat of arms and the chalkboard from my great grandparents house are the perfect accents.


Are there some minor flaws? There are but not that you notice, and I’ve learned from them. I will know better next weekend when I start stripping the base of my new, old green enamel top table. Another dream of mine, like the Hoosier cabinet but this one doable. The base and legs on the table are painted…gray. Why??? It has a drawer, which I’ve stripped just to see what’s under the gray (and green, and yellow, and white). Lo and behold, it looks like white oak, to match the new old shelf. I now have a new home for all my tea and my baking sheets. It’s the little things that make me happy.


Saturday, April 5, 2025

Cottage Cheese…Who Knew!


First let me say, I think cottage cheese is an either you like it or you hate it thing. Like…liver. Or bluefish. I happen to love both. Anyone I know hates them. There is no in between. It’s either “more please” or “Ew hell no!” I have loved it as long as I can remember.

Second, I grudgingly admit, I am no longer able to blissfully eat half an Entenmann’s almond filled coffee cake without the scale mocking me. IMO, Entenmann’s ain’t what they used to be anyway. I make a better crumb cake, but that's for another day.

I have topped 120 twice in my life.  Both times produced beautiful, perfectly imperfect daughters.  That being said, what follows , if you didn’t know you were eating cottage cheese, you wouldn’t know you were eating cottage cheese.

I lean towards keto these days. Oh sure, sometimes I crave a Ghirardelli raspberry filled chocolate.  But mostly carbs and I have parted ways. 

Also, kudos to whoever discovered cottage is magic, not to mention so friggin' versatile!! I don’t know  what makes it work,  but it does, and really well! I made this today. There may or may not be some left for tomorrow. I’ll never tell.

 

Blueberry Cottage Cheese Breakfast Bake

 Ingredients

  • 1 cup cottage cheese
  • 1 cup rolled oats
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (optional)

Directions

 Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or individual ramekins.

For a smooth texture, blend the cottage cheese, oats, eggs, honey or maple syrup, vanilla extract, and cinnamon in a blender or food processor until creamy. For a chunkier texture, whisk all ingredients together in a bowl without blending.

Gently fold in the fresh blueberries.

Pour the mixture into the prepared baking dish.

 Bake for 25–30 minutes, or until the top is set and golden brown.


Let it cool for 5 minutes before serving. Enjoy warm, as-is, or topped with yogurt, nuts, or extra honey.  

 OK so I prefer to use a food processor, the batter comes out smooth. Alternate sweetener - Agave or Splenda will work also. 

 

The end result is a smooth cake-y, custard-y treat, with bursts of fresh blueberry. I did whipped cream on top with extra fresh blueberries.  Add a  bit of lemon and it will scream summer. Try raspberries or strawberries instead, all a matter of personal preference. I believe I have a new favorite. But then, I haven't tried the cottage cheese ice cream, or the chocolate mousse yet.