Thursday, June 5, 2014

Mad Men - I watch for the housewares

I have to admit my most exciting moments in watching Mad Men are when I recognize a familiar face, namely one of my favorite vintage housewares.  My husband thinks I am absolute nut when I blurt "Oh my God!!! Megan is drinking wine from a Libbey Accent wine glass! CAN YOU BELIEVE IT!"

Now my inner Libbey nerd is thinking "Wow. Megan has a secret time machine!"  The wine glass she drinks from one her California deck in 1969 appears to be a tawny Libbey Accent wine glass, but as far as I can tell Accent was not introduced until  April 1970.  Or maybe she just has inside connections.  Maybe Don had the Libbey account and they never mention it on the show...
Source -

Still, I was very excited to see one of my favorite Libbey patterns on the show.  And I am sure the set designers will continue to rock my world when season 7 resumes.  Until then I think I will look back at each episode.  More to come.

Sunday, August 18, 2013

Libbey Windblown Now I Know Thy Name

I have come across this pattern of Libby glass a few times and could never find the pattern name.   I identified the decoration as dandelion seeds floating through the air.  So I searched dandelion, seed, wisp, ruderal, all to no avail.  Now with the help of the catalogs on I finally know!
Thy name is Windblown

From 1962 catalog

Friday, August 16, 2013

Libbey Resource Heaven

I am in vintage Libbey glass resource heaven now that I have discovered Libbey History!  Up to now I have relied on eBay and to research Libbey glass patterns.  Sometimes I come up empty on both accounts because I find a pattern that is not common, hasn't sold lately, or has an official Libbey name completely unrelated to how I would describe it.
I am especially gaga over their amazing catalog page.  I don't want to admit the hours I have spend this week looking at them.
Soon I will know your name animal pilsners!!!

Thursday, August 8, 2013

let the cosplay begin!

Ever since my first con I knew the day would come when I would start planning my first cosplay.  Four-day passes to Star Wars Celebration VII have been purchased, the hotel has been booked, time to set aside the nerdy t-shirt and jeans and start planning.

First off, now that I am going to do this whatever I do is going to be detailed and well made. Here are the preliminary considerations -

1. What genre?  Our first thought was to do Visitors from the original V, but now that we are planning a trip across the country to a Star Wars con AND my husband lives and breathes Star Wars, Star Wars it is!  Specifically something from the original trilogy.

2. As a couple do we match or go our own way?  We are still discussing this...

3.  Cost considerations - I want it to look good, but I don't want to spend thousands of dollars.
Sadly this leaves out being Storm Troopers...

 4.  Comfort - physically and mentally.  I want to be comfortable so I can have a good time and enjoy myself. It also has to be something that I do not mind wearing while being photographed by total strangers.  No Slave Leia.

5.  It has to be something I can take onto a plane or safely ship to the hotel.  

So much to plan!  Ideally I want to be ready by NYCC 2014 so we can do a test run.  

Tuesday, August 6, 2013

Steve's Salsa

Until the blight struck the greenhouse we had a plethora of tomatoes. Our solution was to eat fresh salsa as often as possible.

Steve's Salsa

Tomatoes, de-seeded and diced, as much as you have fresh out of the garden
Onion - dice into small pieces
Fresh Cilantro (although we sometimes cheat and use dried)
Lime Juice - we squirt it until it is right
Jalapeno - we use 1 medium

I firmly believe that salsa is a total to-taste recipe. First dice up your tomatoes, then add onions, cilantro, jalapeno, lime juice, and salt to taste.

time flies...

Has it been over 2 1/2 years since I posted last?!?  I still cook, mainly soups now (hello weight watchers goodbye cake)...
I have lots of ideas of what I want to post -
  • documenting my Pyrex collection
  • exploring Libbey glass patterns
  • making my other half get creative and post about Atari and other vintage gaming systems
  • random things I find
  • things I keep
  • confessions of a picker
That lead to me day dreaming about blog themes for different days of the week - 5200 Friday, 2600 Tuesday (or Thursday...), What is it Wednesday, Soup Sunday... I can't come up with anything for Pyrex (other than Pyrex Porn).  

Thursday, December 16, 2010

Fun with trifles

It has been my observation that the frumpy trifle of our youth is now a hip suburban dessert. Pretty, easy to make, yummy to boot... what is not to like?
New trifle bowl in hand,a hankering for gingerbread, and random jar of lemon curd in hand I entered the glamorous world of trifles.  I found inspiration from the internets, this recipe at Epicurious in particular is the source of the gingerbread recipe.

Lemon Ginger Trifle

Gingerbread Cake:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon or so of freshly ground nutmeg
1/2 teaspoon salt
1 stick unsalted butter, soft
1 cup packed dark brown sugar or light if you don't have dark
1 large egg
1/2 cup mild molasses
3/4 cup well-shaken buttermilk, sometimes I cheat and use powdered
1/2 cup hot water (just but glass measuring cup with water in microwave)

Creamy Part:
2 pints of heavy cream
vanilla and sugar to taste
1 jar of lemon curd (10 oz)
Pecans or candied walnuts/pecans (optional)
Make gingerbread, you can do this a day ahead of the trifle
  • Start by preheating the oven to 350°F..
  • In a medium bowl, mix together the flour, baking soda, spices, and salt, set aside.
  • In a stand mixer beat the butter and brown sugar at medium speed until pale and fluffy, add the egg, it will fluff up more and get paler.  Then add the molasses and buttermilk, beat until smooth.  Add the hot water, it will look curdly, mix a minute or so more until less curdly looking.
  • Pour into a buttered and floured 9 by 13 pan.  I am getting lazy, I use the baking Pam that has the flour in it already.
  • Bake until done about 40 minutes.
  • Cool (obviously) before making the trifle.

Preparing the trifle:
  • Whip the heavy cream until you get nice peaks, add sugar and vanilla to taste, put into a bowl and set aside.  I go light on the sugar because the lemon curd is sweet.

  • Mix the lemon curd until light and fluffy, about a minute.  Fold in half of the whipped cream.
  • Layer hand crumbled gingerbread on the bottom of the trifle bowl, cover with lemon mixture, cover that with some whipped cream. Sprinkle some nuts on top if you like.  Repeat until you run out of ingredients.