Good Things by David

Dear Readers, I've started a small group on Facebook for collectors of American jadeite, which will encompass American made jadeite from ca. 1930 through present day.  What I want to do with this group is allow us collectors the chance to share our passion for collecting this beautiful glass, whether it's vintage Fire King, McKee, Jeanette, Fenton, or more contemporary Martha by Mail Fenton, L. E. Smith or Mosser Glass.  I think it's important to allow discussion of all jadeite that was produced and is being produced in this country, so that we may help one another in our pursuit of collecting jadeite.  I see no reason to restrict it to one specific era. Getting emails from enthusiastic readers with questions about their jadeite finds or "mystery pieces" happens on a regular basis.  What I always do in those cases, if I don't have an answer for them, is to turn to my trusted friends who are pros in the realm of collecting jadeite.  Those indivi...

Dense, fudgy and irresistibly chocolaty, is the best way to describe Martha's Flourless Chocolate Walnut Torte from her latest baking book, 'A New Way to Bake'.  This cake is the perfect dessert to serve for any kind of special occasion, especially if your guests love chocolate.  Because it is a flourless cake which relies on over half a pound of chocolate to make, it is important to choose a good-quality chocolate. The cake is almost like eating a luxurious truffle, except that it is lighter and exceptionally richer. I couldn't wait to start making this cake over the weekend when I saw the recipe, because I wanted something that wasn't going to be too demanding for my aunt's visit.  The batter came together on top of a double boiler, much like a brownie recipe, and was then poured into a prepared cake pan for baking.    No need for a mixer!  Martha says that the cake is best made ahead of time and chilled before serving, so that's exact...

The much-anticipated Martha Stewart book, A New Way to Bake, is finally in my kitchen thanks to a very kind and generous friend.  I have to say that it already has me measuring out ingredients for baking as we speak!  Due to be released on March 28th, the Clarkson Potter publication is one that should be in everyone's kitchen, because it explores, demonstrates and instructs us on baking with whole grains, gluten-free alternative flours, and other healthier ingredients. Ingredients for Martha's Flourless Chocolate Walnut Torte. Leave it to the baking team at Martha Stewart Living to bring us a compilation of dozens of recipes that have been tested and retested for success in our very own kitchens.  All of the recipes have been tasted, edited and approved by Martha Stewart herself, so you know that everything is going to be delicious.    Says Martha: "Using a new repertoire of grains, flours and sweeteners, your muffins, pancakes, cookies, and tarts...

Happy Valentine's Day!  Share something sweet today with your special one.  May your day be filled with love. xoxo, David

It certainly felt like a frosty winter day this morning.  We woke up to wind, snow and frigid temperatures here in eastern Pennsylvania today, but somehow it felt like we were due for some significant snow accumulation. This weather system seems to have hit a large area in the northeastern part of the United States, so many of you are probably digging out as we speak.   Let me begin by saying that the first significant snowfall of the season is great because, not only is everything covered in pristine, white snow, but the wildlife seems to take a small break and settle down from the every day hustle and bustle. This morning while it was snowing, everything was white! As soon as it stopped snowing, the sky cleared and the wind picked up.  It was magnificent looking out the front door and seeing such a blue sky.   While I didn't venture out through the trails and up into the field this morning, I did get to walk along the driveway to pho...

Anyone in need of a pick-me-up would probably appreciate a good chiffon cake made with lots of fresh citrus.  Chiffon cakes are classified under the sponge cake family, just as angel food and jelly roll cakes are.  What sets them apart from other cakes is that they don't contain any butter whatsoever, and the fact that they are baked in ungreased cake pans so that the batter can cling to the sides during baking. They are immensely delectable, delicate and very easy to make.  I find them to be the ideal choice for weekend get-togethers, a birthday luncheon or for those occasions when a little sweetness is in order. I recently turned to a Martha Stewart recipe that I hadn't tried before but had noticed in several of her publications.  Intrigued by the recipe's use of freshly-squeezed orange juice, orange and lemon zest, I decided to have a go at this scrumptious cake. A variation of the cake covered in a Swiss Meringue icing, much like a lemon meringue pi...

Many of you are familiar with the iconic Martha by Mail spice rack that was available through the catalog back in the late 90s.  I wrote about  the one in my kitchen   several years ago, and quite a few collectors that I know of were fortunate enough to have bought one when they were available. People continue to enjoy those beautiful spice racks in their kitchens to this day! They are timeless, heirloom-quality pieces that will continue to be collectors items due to their beauty and fine craftsmanship. I thought that the seventy-spices rack was the last word on spice organization, but I was proven wrong fairly recently.  About month ago, a friend of mine from the midwest commissioned an even larger rack to accommodate the spices that he frequently uses in his catering kitchen (above), from craftsman and friend, Nick Stein. The finished rack is nothing short of exquisite with its twelve shelves, one hundred and fourteen custom-labeled spice tins made to look ...