Sunday, August 31, 2014

Rice is Nice.

I write out a menu every week, and every week I include rice in at least two meals. It's easy and versatile and it only takes 20 minutes.  The basic recipe is as follows:

What you need: sauce pan with a lid, rice, liquid of your choice

1 part white rice to 3 parts liquid **1C uncooked rice = 3C cooked rice**
Bring to a boil
Boil one minute
Reduce heat to low and cover
Leave it alone for 15 minutes
Toss with a fork and serve

Now, that is totally basic. The "liquid" can be water, chicken broth, tomato sauce, 1/2 milk- 1/2 water... It's up to you. Add sugar, add cinnamon, add butter, onion, garlic...
Whatever makes you happy.
My favorite is to use 1 (8oz) can of ya to sauce, 2C chicken broth, 1C rice, 2 cloves garlic minced, 1/2 onion finely diced with a dash of salt and taco seasoning, cook as above- serve with any tex-mex dish.
My husband has been known to cook up the sweeter version late at night by using milk and water then topping with cinnamon and sugar. (Add some condensed milk, nutmeg and a hot oven and we're talking rice pudding that makes my knees weak, but that's another day).





Thursday, August 28, 2014

Who Am I?

Who Am I?
I am I displaced child of generations past who longs for simpler times.  I'm ready to get back to a world when 'girls' were 'dolls' and were curvy (I have my reasons), when fast food was our last option not our first choice, dancers didn't know what a twerk was, gals' hair was tall, men used hair grease, and kids played outside.  I wish I had my grandma's style and I wish I knew how to run a kitchen the way she did.  I quote movies and music in most conversations and enjoy flipping words around for my own entertainment.  Why am I introducing myself as Vintage Kitchen? I love vintage style, makeup, hair, food, cars -- oh cars---(sigh) and I want to bring a little taste of simpler thymes to my little corner of the world.  Join me.  You won't regret it.