Tuesday 29 April 2014


It’s not often that I will open one of the many cookbooks that we own any more. There are some tried and true recipes in those books that I will reference from time to time, but by and large, they sit in their cupboard, taking up space and collecting dust.

I guess that it is just easier for me to type “Chicken Recipe” on my keyboard and have 119,000,000 results to pick from. I may refine my search to “Roasted Chicken” to narrow the choices down to 30,100,000or even “Chicken Kiev” which gives me a mere 391,000 options. There is no way that I can read all of those results, but I can generally say that somewhere in the first ten or twenty results, I can find something that I am willing to cook and eat.

The trouble with cookbooks is that I either can’t find the recipe I am thinking of or I veer off on a tangent, looking at recipes for which I don’t have the ingredients. Sometimes, I spend ten or fifteen minutes looking for that pizza dough recipe only to realize it’s in some other cookbook. I am getting a little smarter, by typing the recipe up and saving it on a RECIPE file in my computer. Unfortunately, I will generally forget that I have it saved and still spend ten or fifteen minutes leafing through the book.

Louise came home today and told me about a great recipe for horseradish that a co-worker of Romanian descent told her about. Unfortunately, she didn’t get the recipe for whatever reason, even though he told it to her. Must be a Romanian thing. I figured that this would be the perfect time to dig out the “Romanian Way of Cooking” from the cupboard, blow off the dust and be a hero who found the horseradish recipe.

I spent the customary fifteen minutes looking through the book, but alas…no horseradish recipe. I did find something that the internet just doesn’t have, helpful hints and information sprinkled generously throughout the book.

I particularly liked this one, and remember the cookbook is from the Ladies Auxiliary of St. Georges Romanian Orthodox Cathedral in Regina.

How To Preserve a Husband

In choosing a husband, women should first be careful of their selection. Do not choose too young or too green and take only such as have been raised in a good moral atmosphere.

When you have decided on selection, turn your thoughts to domestic use. Some wives insist on keeping husbands in a pickle, while others are constantly getting them in hot water. This only makes them sour, hard and sometimes bitter.

Even the poorest varieties can be made sweet, tender and good by garnishing them with patience, spicing them with smiles and flavouring them with kisses.

For a finished product, husbands should be wrapped in a mantle of kindness, kept warm with the fire of devotion and served with peaches and cream.

Husbands prepared this way will keep for years.

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