Introduction
I’ve always loved the making of a home: the colors, the fabrics, the fires in winter and porches in summer, the light streaming in the windows, the gatherings. I have hoped that a well-run and comfortable household contributes to the health and welfare of its inhabitants and anyone who comes through the doors.
I wanted my children to know how to cook — really cook. No boxes, no mixes, real cooking. My boys started cooking in high school. Both were athletes — and Bobby, as a swimmer, was always starving. So I think much of their early exposure to the kitchen was from sheer hunger. Refinement came later. All three of my children are wonderful cooks.
Often I have a hard time letting comfort come before style — and maybe I have come the closest to winning this battle in the kitchen. The heart of the home, for me, is the kitchen with its accompanying garden.
If my arithmetic is accurate, I have had 13 kitchens. A couple were about the size of a pantry, one had no place to sit so my boys sat on the counters, one had only enough space to “order in” — and several were very adequate. And, of course, all were preambles to the lovely kitchen I have cooked in for the last 30plus years here at The Highlands.
My days seem to be structured around the time I need to get out the cutting board to start dinner (and, of course, thinking, talking, and reading about cooking!).
So, if you will, get out your cutting board and join me in my kitchen. I would love to share some of the joys that have come from my 65-year love affair with kitchens, cooking, feeding, and learning.
I would be honored to have you come along.
Please Note
The gathering of these oft-repeated recipes has happened over many years. I have given credit to the author when I feel it is more this cook than that cook.
I have no memory of where I got (or found) some of these recipes. For sure, there is not much that is original. For the most part, the recipes have a seasonal quality — and seem best when served and cooked for the appropriate
time or occasion. For reference, butter is salted unless noted, all eggs are large, and onions are yellow.
I make no claim of perfection. When one has cooked as long as I have, there are routine steps (things one just does) that are taken. I am sure some of my “routine steps” have been omitted.
— PF
“Blessed are those who excel in the domestic arts.”
