Remaking A Cookbook

 

For some odd reason, some of the simplest projects

take the longest to get around to doing.

One of mine was to remake a family cookbook

since my copy was falling apart.

 

 

This was the original book and its binding.

 

Not too many years later, my friend David rebound my book with

a metal spiral binding.

 

The new binding made the pages easier to turn and kept the pages

from catching and tearing.

 

I used it that way for many years and then over time the back cover tore off.

Once that was gone, the back pages were easy to wrinkle and tear.

I knew something had to be done but there was no quick fix.

 

Finally, one night while watching my kids at the roller skating rink,

I took the book apart by opening each spiral and taking the binding off.

I used a pair of scissors and trimmed the holes off the edge of the pages.

Then I slipped each page into a page protector.

At that point, the book was a slippery mess of slick pages

that I was supposed to keep organized while I toted it home.

 

After being ignored for a few weeks, I was finally able to get the pages put

into a pretty binder I had found at Target.

It took awhile to get the pages in just right since they wanted to slip

and slide all over the place and it was hard to keep them in order.

 

 

 

The binder was finished and I went to put it on the shelf with my other cookbooks.

IT WAS TOO TALL!

Too tall by about 1/4 of an inch.

It would not fit on any shelf in that bookcase.

(BIG groans of disgust!)

 

Out came the plain-Jane standard size binder, all the slippery pages

were transferred and the book's cover slipped into the front pocket.

It works just great, fits on the shelf and the pages are now protected

from spills and tears.

 

The most used page in the book is 186.

It is splattered and torn but includes our favorite breakfast cereal recipe.

It is attributed to Ryan Chupp but it was most likely sent in by his mom, Mary Ellen.

 

Baked Oatmeal

(Granola)

4 C uncooked oatmeal

1 stick margarine

1 C sugar (brown or white)

1/2 C milk

Mix oatmeal, margarine, and sugar with a pastry blender until crumbly.  Add milk until mixture just holds together but is not "wet."  Spread on a greased cookie sheet as thin as possible.  Bake at 350* for 20-30 minutes or until brown and dry.  Cool for a few minutes. 

Put into a cereal bowl and put milk on like granola.

You may also add any or all of these before baking: raisins, sunflower seeds, nuts,

grated apple, coconut, chocolate chips or wheat germ.

 

*****************

 

While everyone else in the country has been dealing with winter storms,

we have been having absolutely beautiful days.

I have been so happy with a January that does not include any foggy days.

 

Yet...

this is the creek

(or what is left of the creek).

 

There is no snow in the mountains to provide a spring run-off

and we are supposed to cut water usage by 20%.

(Certain people in our family have been told to decrease their shower length

and that will probably save our household 20% right there!)

 

So, our beautiful days come with a pretty steep price.