Like many people, I have a file folder full of clippings and handwritten recipes. Despite my professional inclination toward classification,  it has no organization at all, so that when I want to find a recipe I once made back in 1994, I need to sort through the entire unruly pile.  The question is: why keep this stack of ephemera at all when there is no shortage of beautiful websites devoted to conjuring the perfect recipe in an instant?  I could spend all day on sites like Gojee, My Cooking Diary and FoodGawker,  but I can’t quite get myself to dump my pile of papers that serve as tangible memories of what I’ve made over the past 25 years.  Represented there is the vegetarian nut-loaf phase, the risotto phase, the experimental holiday dinner phase, among others.  If I had the time, I suppose I could scan them into Evernote, or at least put them in a binder – it’s on the list.

My friend Forest, who is always a source of inspiration, found a beautiful solution to bridging the gap between the analog recipe card and the digital recipe database.  When his grandmother –  the matriarch of a large family – passed away last year, there was some discussion about who was to receive her much coveted recipe box, full of meticulously handwritten cards containing the key to so many dishes she was known for.  Forest took on the project of scanning and organizing the cards so that anyone in the family could have access to Ruth’s recipes, and through the process has started experimenting with making foods he hadn’t had since childhood.  All he has to do is prop up his iPad in the kitchen and he can scroll through the culinary history of his family.

We have gotten together a few times this year to try some of these vintage gems that call for ingredients that are so not 2011.  When was the last time you used Karo syrup?  This fall, we tried our hand at making seafoam candy, something that Forest remembered fondly from childhood particularly because the making of it is like a wacky science experiment.  Our attempt, however, was a failure when we let the sugar and syrup overheat and suddenly it was a sticky inedible mess.  I kept meaning to try it again with the girls, but never got around to it and I was left wondering what it would be like if it actually turned out.

On Monday, I received one of the best DIY holiday gifts ever.  I came home to the little box pictured above filled with salted caramels and seafoam candy from the kitchen of Ruth Evashevski. The caramels were to die for and the seafoam was better than I even imagined it could be.  I can’t think of a better way to honor a beloved grandmother than through preserving her recipes this way and actually making them!

Which of your grandmother’s recipes do you still make?


  1. #1 by Kim on December 20, 2011 - 8:19 am

    I love this! I have a pile cards, print outs, clippings too that I’ve been meaning to organize. Perhaps with a bottle of wine and some company, we could do it together. I make the Thanksgiving stuffing that I’m pretty sure came from my grandma.

    • #2 by domaphile on December 20, 2011 - 11:53 am

      Kim – it’s a scanning date… I just need to figure out my scanner! Especially after I spent a good 45 minute looking for a scone recipe written on a small scrap of paper buried among others! I guess this qualifies as an official New Year’s resolution!

  2. #3 by mamascout on December 20, 2011 - 9:15 am

    What a great post. The scanning is a brilliant idea and I am keen to try the sea foam candy – with a name like that it sounds magical. Here is a post I wrote about a food memory I have from my great grandma.

    Have a great holiday week!

    • #4 by domaphile on December 20, 2011 - 11:57 am

      The sea foam is worth it – especially this time of year! My kids love cucumbers, so we will try your salad and happy to know the story behind it! Just spent some time looking at all your beautiful posts on your trip to NYC! Lovely to see our neighborhood through the eyes of a travelogue!
      Happy Holidays to you!

  3. #5 by Helen Topcik on December 21, 2011 - 6:15 pm

    This has triggered such nostalgic thoughts about my Mother’s chocolate whiskey balls rolled in ground nuts that weren’t so great, but remind me of the holidays in our house. In this day of avoiding trans fats, salt, preservatives and (the best) butter, it’s a wonderful reminder of days gone by when we ate all of that on a regular basis, and lived to tell about it. Thank you for the warm fuzzies.

  1. DIY Holiday « domaphile

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