u/h_katie1418

I’m not sure who the first note is from, in terms she is to her, but the blue writing was written by her sister in law in. In 1969 this was gifted to her, which would’ve put her in Foster City, Ca, at the time. She had previously lived in south San Francisco. The setting of this book is San Francisco, 100 years previously to this book being written (roughly).

I wonder about her when I read this book. If she was laying in her bed reading this, in foster city. Thinking about the changes San Francisco has gone through.

I don’t know if this book is one of my favorites because of the nostalgia, but it is such a fun read.

Not exactly a book haul, but kinda. I inherited this when I was 16 and don’t think I rediscovered it until I was 18 or 19. It felt like the holy grail for me when I dug it out of a box years later.

Show me your things left behind in second hand books, if you have them. Like the book mark I found in this book or writing of any kind, maybe?

I saw on Pinterest (yes, I’m a millennial) a recipe where you marinade your chicken in pickle juice. We have been going through a ton of pickles lately. I have tried this once before, just salt and pepper on the dried off, pickle juice marinated chicken thighs. Last time I just pan fried them in butter and a little bit of olive oil. This time I wanted to fry them, fry them. I wanted to bread them. I have a shaky recipe for this though because it was the first time I breaded them…

This is for almost 3 lbs of chicken. I made two batches of pork rind crumbs. I did not end up breading like 4 of them because it would’ve taken a whole bag of pork rinds and I ran out on the second batch….

Egg wash was 5 eggs, a bit of water, salt and pepper.

“Bread crumbs”
1/2 cup of grated parm
1/2 tbls of onion powder.
2 cups of pork rinds
(Parm in first so I could see the consistency. I guess that’s a judgement call. The pork rinds went in my food processor in two batches).

Chicken went on a sheet pan. Dry it by laying down a paper towel on a cookie sheet. I salted, peppered the chicken. I did a light layer of dried dill and onion powder on the chicken. I think the dried dill made it taste the most like a fried pickle.

Only went once in egg wash, once in bread crumbs. Next time I will probably double that though. Then just put them straight in the oil and butter on medium high heat on the stove top to fry. I can’t tell you an exact time frame for each side to fry, I had so many different sized pieces. If they’re thicker, tenderizing them manually will always give you a quicker cook time which will help with not burning the crust. Just make sure they’re golden brown and the juice runs clear when you pull them off. Also, I accidentally marinaded these for almost 2 days because 4th of July festivities got the better of my time this week. The first time I marinated them in pickle juice I only had them in the fridge for like 4 hours. They were good but I would definitely try for overnight.

2lbs of ground beef
1lb of Italian sausage
1/4 cup of grated parm
1/2 tbl sp of thyme
2 tsps of garlic
Salt, pepper and onion powder to taste.

I put the salt, pepper and onion powder in the mixture and then seasoned each side after I formed the patties. Just put a little olive oil, about a tbsp of butter in the pan to fry them in and then the fat rendered off as I made batches. They are very tasty and I think my husband will want these over reg hamburger patties for now on.

I don’t want us to get sick of any one thing that we just rotate so I’m trying to find dishes that I can change out ingredients with so we have options of flavor profiles.

Will you guys post your recipes where you’ve changed things because you were getting sick of them? Or just a tastier take on something that’s very regular?