A delightful family bought a large old turn of the penultimate century home in my village. The wife, a Canadian transplant and I have cooking and art and music and home restoration and even Canada in common. She has painted and sanded and worked her way through each room of this manse to bring a new life to an historic home. Her kitchen is the heart of the “plant” and that is where she embellishes recipes daily. She is a mother to three but all are in college except one. She is, therefore, cooking for 3 and often me.
Catherine went out and found period cupboards and hutches to put in the kitchen. She had the granite kitchen island installed with her sink across from her range/oven. The brick pillar is what remains of a chimney for an old pot-belly stove.
Below, a picture of an interesting lamp Catherine picked up at a garage sale. She has an eye for prints and old things of all periods and she pulls them all together in vignettes that are fresh and imaginative and completely her own.
Catherine loves to tweak recipes and to generally add more of the healthy ingredients to them. With the carrot cake she baked this week, she added extra nuts (walnuts AND pecans), cran-raisins (in addition to raisins called for by the recipe), extra carrots and, in her one slip from the healthy pathway, she used coconut oil instead of vegetable. What a moist, sweet cake. We enjoyed it without frosting.