more from my kitchen

I hope you all had a great 4th.  Today is the official “Independence Day holiday”, so we can do it all over again!  Be sure to fly your flag.  And remember you don’t have to wait for a holiday to do that.  Show your neighbors whose side you’re on.

As I was cleaning up my kitchen from yesterday’s blowout (duck hung in my Pit Barrell cooker, creamed fresh peas and pearl onions, tater tots, and a nice pinot, not to mention all the beer required during the lead up; hey, it was hot out there!), I found myself in the corner by the ovens.  That’s right by that bookshelf with 44 cookbooks, 4 binders of recipes, and the two black “lab books” into which I scribble my new concoctions, all nestled between my 2 big blue Chantal pots.  There I realized there were a couple of other things I should have included, in my last post about my kitchen  I hope to remedy that omission with this post.

First, how about a picture of that bookshelf?  It would take more than a thousand words to describe to you all the wonderfulness those books have helped me create.  So here ‘tis.

Those aren’t my only references.  Upstairs, I have 6 boxes of 3X5 recipe cards, one from my dear departed Aunt Dorie.  In the downstairs kitchen, I have 36 more cookbooks and 3 more recipe boxes: one 4X6 double-wide of Aunt Dorie’s, a red metal box with my mom’s favorites, and a dark wooden one of mine with two things in it, a newspaper clipped recipe for shredded wheat bread and a 1994 receipt from Boersma travel for a trip to Seattle on which I seem to have written a bread recipe.  And there’s more: 3 manila folders of loose clipped recipes and a 3-ring binder of mine in which I had pasted clipped recipes in the late 70s and early 80s.  But my favorite find was a slim spiral notebook in which I’d recorded some of my homebrewing activities ’99-’01.  I haven’t brewed anything since ’09 but might take a stab at mead again later this year, having obtained 12# of raw wildflower honey from my friend and Vicksburg classmate Dennis, fire chief turned apiarist.  But back to the notebook, it wasn’t what was on the pages, but what fell out: a whole bunch of the labels I used to use for my beer.  I’d lost the file I created to print them and feared that design was lost forever.  But here it is!

Each batch would have a clear stick on with the beer’s name, O.G., F.G. (with these two data points you can calculate alcohol content), hops used, and date of bottling.  That would all fit in that banner.

So, you see I believe in having references.  Earlier this year I stumbled on some references I’ve found immensely helpful in my cooking.  Eleven tables of different ingredient conversions, stuff you usually need to know in the middle of a recipe with the stove on.  I keep them in a page protector stuck in the back of my Julia Child.  You can find them on

– a site with megatons of other good cooking info – and I’ve pasted them in below.

IngredientApproximate Equivalent Measurements
Asparagus (Fresh)3 cups, trimmed16 to 20 spears, about 1 pound
Broccoli (Fresh)2 cups florets1 pound
Brussels Sprouts (Fresh)4 cups, cooked1 pound
Cabbage (Fresh)5 to 6 cups, shredded1 medium head
Cabbage1 cup, shredded1/4 pound
Carrots1 cup, julienne strips5 medium carrots
Carrots1 cup, shredded2 medium carrots
Carrots1 cup, thinly sliced3 medium carrots
Cauliflower (Fresh)3 cups1 medium head, about 2 pounds
Celery1 cup, diagonally sliced3 medium stalks
Celery1 cup, sliced2 medium stalks
Chives (Fresh)1 tablespoon1 teaspoon, dried
Collard Greens (Fresh)6 to 7 cups, uncooked1 1/2 cups, cooked
Corn on the Cob1 cup kernels3 to 4 ears
Cucumber1 1/4 to 1 1/2 cups, peeled, sliced or chopped1 medium
Cucumber1 cup, diced1 small cucumber
Eggplant (Fresh)2 1/2 cups, diced and cooked1 pound
Green Beans (Fresh)2 1/2 cups, cut and cooked1 pound
Green Onions1 cup, choppedabout 18 stalks
Green Peas (In Pod)1 cup, shelled1 pound
Green Pepper1 cup, chopped1 medium pepper
Greens (Fresh)3 cups, cooked1 pound
Lettuce (Iceberg)4 cups, shredded1 medium head
Lettuce (Iceberg)6 to 8 cups, torn1 medium head
Lettuce (Leaf)4 to 6 cups, torn25 to 30 leaves
Lettuce (Romaine)6 cups, torn1 head
Mushrooms1 6 to 8-ounce can1 pound fresh
Mushrooms1 pound20 to 24 mushroom caps
Mustard Greens (Fresh)6 to 7 cups, uncooked1 1/2 cups, cooked
Onion Powder1 tablespoon1 medium onion, chopped
Onions (Dehydrated)1/4 cup1 cup chopped raw
Onions1 cup, chopped1 small onion
Parsnips2 cups, cooked and diced4 medium
Peppers (Sweet, Fresh)1/2 cup, chopped1 medium
(White or Russet)
1 3/4 cups, mashed3 medium
(White or Russet)
2 1/4 cups, peeled and diced3 medium
Potatoes1 cup, cubed1 small potato
Radishes1 cup, thinly slicedabout 12 radishes
Spaghetti Squash4 cups cooked strands2 pounds
Spinach4 cups torn leaves1 1/2 cups, cooked
Summer Squash2 cups sliced and cooked3 medium
Sweet Potatoes1 3/4 to 2 cups, mashed3 medium
Sweet Potatoes2 cups, cubed3 medium
Swiss Chard9 to 10 cups, raw2 1/2 cups, cooked
Tomatoes (Fresh)1 cup, chopped1 large
Turnip Greens6 to 7 cups, raw1 cup, cooked
Wax Beans (Fresh)3 cups2 1/2 cups, cut and cooked
Zucchini1 cup, cooked3 medium

Published by rike52

I retired from the Rheumatology division of Michigan Medicine end of June '19 after 36 years there. Upon hitting Ann Arbor for the second time (I went to school here) it took me almost 8 months to meet Kathy, 17 months to buy her a house (on Harbal, where we still live), and 37 months to marry her. Kids never came, but we've been blessed with a crowd of colleagues, friends, neighbors and family that continues to grow. Lots of them are going to show up in this log eventually. Stay tuned.

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