Hello all-
I am looking forward to sharing gastronomical tales & explorations, growing and cooking tips & tricks, culinary 'must-trys', and just enjoying the company and musings of like-minded folks. I am from the Northeast where growing seasons are short and winters are long. I endeavor to continue to learn how to make the most out of my fresh seasonal produce as well as increasing my arsenal of non-repetitive meal ideas for the long dreary months from stick season through mud season. I lean toward cooking rather than baking but having retired in December who knows what this next chapter will bring!
I can, freeze, and dehydrate my garden surplus. One of my three adult 'fledgling' children is a vegetarian, trying to be vegan, enthusiast. My vegetarian repertoire is in its infancy still but sufficient for to get by. 🙂
I am also an avid flatware collector -- to increase my own sets and upgrade my young adult children's mismatched sets! LOL If I get overwhelmed with my collection then I will select the least of my favorites and resell that set; almost always a more robust set than when I first acquired the base collection.
To that end I will post here and to the community at large my latest flatware brand which I cannot identify although I have spent a number of hours trying to do just such. This particular flatware is a stainless set made in Japan. There is a manufacturers mark that looks like a "G" in a diamond, or "an upside down5" in a diamond or maybe a "CI" in a diamond. Argh! Handles taper and the top of the handle stem has a 'hatch-like' pattern; reminiscent of a pineapple.
Finally, I have replaced skillets & my enameled dutch oven with cast iron as I inch back to cookware I was raised with. Whew... guess that is it for an intro!
It is snowing here today... as I [not so] patiently wait for spring!!
Cheers,
-sue