I cook succotash with cream and fried bacon, and thyme. Leftovers make a quick summer pasta sauce. I am definitely trying that Spanish pot roast, it just seems much more summery for a hot entree.
I've earen sardines my whole life, almost 70 here, and I have never tried them with lemon ... or pimento ... or olives ... but I will now. I've always just eaten them right from the can or on crackers. I'm not a fan of the large ones though, just the smaller ones. Hi Gina, nice to "meet" you, you're a natural in front of the camera. An episode with your stuffed cabbage sounds great. Fun show Ashley, everything looked so good. 🙂 ... and it obviously was.
I loved seeing your spring house so much! I grew up with a great granny who still used hers. She preferred it to her refrigerator and insisted it kept things better that any man made contraption. And she wasn't wrong. Milking cows in the evening and putting the milk in the spring house was one of my favorite things to do as a child, especially when I got the milk the next morning.
Thank you so much for sharing that, I love hearing it!! I know that if the electricity goes out, my spring house isn’t going to change temperatures like my fridge might! It’s such a nice back up plan to have.
I love sardines! Sardines on toast (often the ones in tomato sauce) was a really common lunch dish when I was a kid, and I still like them eaten like that. And they are so good for you - if you eat the bones (They are soft), they can be a good source of calcium, which is important as I am dairy free due to an allergy. As far as the canning jars go, I have tons and tons of the narrow mouthed ones. Some I use for storage of dry goods in the pantry, others I use when I make pickles or canning. I am in Canada, and find the rings are easily available in Canadian Tire... They are also available on Amazon. You don't need to replace the rings every time, just the lids themselves, and then only if you are heat-treating /canning the items inside the jar. Old lids can be reused for dry goods, they just won't seal properly for canning.
Yes! Calcium is tough when you don’t do dairy so this is a great source. It’s good to know that Canada has narrow mouth options. The next time I cross the border I’ll have to stock up. I’ve reused lids if the rubber ring is still intact for canning (although I don’t recommend that for anyone else as I know it’s not advisable). I also use them as you suggest for dry goods until they rust.
I’d never seen one in person either until we had ours rebuilt. @biblestudywithus6011 that’s so neat! Was it a natural cave with a spring in the back or did your family dig it?
I used to eat sardines when I was little with mustard at my Granny’s house. It’s been a good couple decades so thanks for reminding me of spending time with my Granny (she passed way about 10 years ago. She had me eating sardines with I was like 3 or 4)
@@mslaurateague what’s funny is like once I got to like kindergarten I stopped eating then and haven’t since (and wouldn’t now. Little kid me liked fish. Adult me does NOT)
Thanks for sharing that memory 🥰 I see you don’t like them now, so revisiting eating them probably wouldn’t be a positive reminiscent activity 🤣 but at least you can look back and imagine it.
Brought back memories. My family’s “secret word” was succotash. For all the talk about how things are nowadays, we had a secret word 65 years ago and told never to go with anyone that said they were friends of my parents unless they gave us the secret word.
I love that that was your secret word!!! Our family has a secret question/answer that we joke about now. Just in case one of us is ever abducted by aliens or cloned 🤣 They have to answer the secret question right or we know they’re an imposter.
Hi Ashley and Gina! Nice to meet you, Gina. 😊 It was a lot of fun seeing both of you sharing this meal. It looked delicious. I was saying to the video that sardines taste like a fattier tuna, lol! Yeah, I am with you on anchovies. I have never heard of putting peppers and tomato in a pot roast, but it looked very good. 👍 This menu had my mouth watering. I’m glad you both had fun! Take care and God bless! 😊🙏❤
I think if the currants were fresh, they would have boiled down into something like a cranberry sauce. So I think you were right to use it as a condiment.
Your neighbor is a delight! Most certainly have her back to make her cabbage Rolls after your recipe videos are over. My dad used to eat green onions along with his dinner, and raw radishes as well. Hard to beleive it's been nearly a year since you started this project. I have enjoyed every one of your videos along your journey. Perhaps when your done with this series you could take us on a tour of your loveley home and share your plans and designs along the way.
I agree! Gina is wonderful 💜 Do you remember if your dad salted his green onions and radishes? I remember my papa rolling them in salt before he ate them.
Okay. Time out. Stop the bike!!!!!! I demand to know where you have been hiding the video cameras my whole life. I’m watching the onions and I’m thinking oh God, I remember my parents eating raw green (spring) onions, dipped in salt. Then suddenly you are talking about the same thing. And YES PLEASE we so need a video with Gina (and Nonnie). I’m really looking forward to whatever adventures we all go on together after we’re done The 52 Weeks of Dinners but at the same time I’m thinking. “We’re almost done’! What am I supposed to do with my Friday afternoons after work now? 😢💔
I didn’t hide any cameras, it’s just me in your bushes 😂 There’s still a couple dinners left but if you like vintage clothes, you can follow along as I go through my enormous vintage clothing collection to sell it off. That’s what I’ll be showing regularly until we start the next big project.
Peach ice cream! Delicious! And you definitely have come a long way with your pies. Love a good pot roast. I don’t have the impulse to make it this time of year.
Love the glasses! I used to know someone that, no joke, thought that wearing glasses meant that person was smarter. I do wear glasses though 🤔 lol Le crueset has the best stuff! I go into their store and just enjoy looking around. Thankfully I've also managed to find some of their products at the thrift store 😊 maybe not the exact design that I would want (the heart shaped dutch oven😍) but it's all such good quality that I can't complain, especially at those prices. I really like sardines, especially the ones in a chili tomato sauce. Omg, that candle salad really is the gift that keeps giving. I've never had stuffed cabbage, I hope Gina can come back and show us how it's done 🤤 Everything looked great, you are a pie wizard!
Oooh, the heart Dutch oven! Swoon. Some day both of us will find one at the thrift for a decent price 😉 Gina and I are trying to plan a day we’re both free to make some stuffed cabbage!!
Goodness I’m so behind on commenting lately- I can’t believe it’s week 28. I would also struggle with not using more carrots- I love a ton of carrots in my pot roast
Loved that your neighbor joined you. Meal sounds yummy except, no sardines & I like my succotash with corn & green beans. I too would have added more carrots
I would think the currents are cranberries/lingonberries. They look good! The whole meal sans sardines looked good. I don’t like tuna, however, my husband and oldest son loves it and sardines, herring and eel(yuk). I want to try the succotash recipe. Loved seeing your spring house too.
Gina is fantastic. Hope she can join you for more episodes. From the internet: How do you pronounce le creuset 'Turns out it's "luh-CROO-zay" with the emphasis on the middle syllable that's pronounced similarly to the "oo" sound in "cruise." Easy, right?'' Just an fyi. Love scallions/green onions. Radishes and green onions with dinner all the time. Yum. It's a hard no on the sardines, however. 🤣 Looking forward to more.
I’ve cooked beef roast/pot roast in the crockpot with veg and 3 or 4?prunes. Ikr😃. It gives the dish a richness without identifying it as prunes. Delicious. Maybe this currant dish is going with the same idea?
Ashley, sorry. I know sardines may be nutritious but GAG ME WITH A SPOON!! I would have left that one out. You try it, but I.never will. Take it back...only if I found myself in a Donner Party situation. It's fish bait or cat food to me. The rest of the menu sounds good so let's see how it turns out. You know, I recently purchased a bag of young Lima beans to use in a Crock Pot cowboy beans dish, and I happened to sample some limas before placing them into the Crock Pot. They were surprisingly tasty. Whatever happened to those two dogs that showed up unexpectedly at your backdoor? I assume they went back to wherever they came from and haven't shown up since. Raspberry pie is not common, and I wonder why. Interested to hear how you review it. I personally would like to try out a fresh boysenberry pie, my favorite of all the berry pies.Blueberry is next after that.
Hahaha, I’m picturing a Donner Party situation and some people still not choosing the sardines 😂 I found the owners and the puppies went home. They have been back since but it’s not uncommon for dogs to show up on our property on weekends. Oooooh, boysenberry?! That sounds delicious. Are they easy to find near you?
@@vintagedietitian Knott's Berry Farm sells fresh boysenberries on occasion, and you just have to know when they do in order to purchase them. Knott's Berry Farm is located about 13 miles from where I live. One of the Knott's created the boysenberry from crossing a raspberry with a blackberry and named it a boysenberry. I believe you can buy frozen boysenberries online, but they are expensive because you have to buy them in volume. At least when I checked it was that way.
I never heard of adding peppers and tomatoes nor currants to a pot roast, and I also have never seen beef pot roast cooked in such a light- colored gravy before. Interesting, the difference between 1920s pot roast and more contemporary kinds. You must have used high-grade sardines, not Dollar Tree options. I still won't try it
I cook succotash with cream and fried bacon, and thyme. Leftovers make a quick summer pasta sauce. I am definitely trying that Spanish pot roast, it just seems much more summery for a hot entree.
Ooooh, fried bacon and cream sauce sounds amazing!
I've earen sardines my whole life, almost 70 here, and I have never tried them with lemon ... or pimento ... or olives ... but I will now. I've always just eaten them right from the can or on crackers. I'm not a fan of the large ones though, just the smaller ones. Hi Gina, nice to "meet" you, you're a natural in front of the camera. An episode with your stuffed cabbage sounds great. Fun show Ashley, everything looked so good. 🙂 ... and it obviously was.
I’m curious to know what you think of sardines with all the fixings once you try them!
I loved seeing your spring house so much! I grew up with a great granny who still used hers. She preferred it to her refrigerator and insisted it kept things better that any man made contraption. And she wasn't wrong. Milking cows in the evening and putting the milk in the spring house was one of my favorite things to do as a child, especially when I got the milk the next morning.
Thank you so much for sharing that, I love hearing it!!
I know that if the electricity goes out, my spring house isn’t going to change temperatures like my fridge might! It’s such a nice back up plan to have.
Enjoyed this week with your neighbor!
It would be so exciting to see her make stuffed cabbage. Can’t wait to see your next project for the channel.
I love sardines! Sardines on toast (often the ones in tomato sauce) was a really common lunch dish when I was a kid, and I still like them eaten like that. And they are so good for you - if you eat the bones (They are soft), they can be a good source of calcium, which is important as I am dairy free due to an allergy.
As far as the canning jars go, I have tons and tons of the narrow mouthed ones. Some I use for storage of dry goods in the pantry, others I use when I make pickles or canning. I am in Canada, and find the rings are easily available in Canadian Tire... They are also available on Amazon. You don't need to replace the rings every time, just the lids themselves, and then only if you are heat-treating /canning the items inside the jar. Old lids can be reused for dry goods, they just won't seal properly for canning.
Yes! Calcium is tough when you don’t do dairy so this is a great source.
It’s good to know that Canada has narrow mouth options. The next time I cross the border I’ll have to stock up.
I’ve reused lids if the rubber ring is still intact for canning (although I don’t recommend that for anyone else as I know it’s not advisable). I also use them as you suggest for dry goods until they rust.
Gina was a delightful addition! I hope we see her again 😊
I couldn’t agree more 💜
Spring house is very cool. I’ve never seen the inside of one
My grandmother had a cave on her property that had a spring in the back. Kept everything cold for a pretty long time.
I’d never seen one in person either until we had ours rebuilt.
@biblestudywithus6011 that’s so neat! Was it a natural cave with a spring in the back or did your family dig it?
@@vintagedietitian yes it was. My grandmother had shelves in the back and sides
Welcome, Gina! Hope to see you again! 😊
I used to eat sardines when I was little with mustard at my Granny’s house. It’s been a good couple decades so thanks for reminding me of spending time with my Granny (she passed way about 10 years ago. She had me eating sardines with I was like 3 or 4)
My husband and I love sardines and I’m always looking for new ways to serve them. @VintageDietitian
@@mslaurateague what’s funny is like once I got to like kindergarten I stopped eating then and haven’t since (and wouldn’t now. Little kid me liked fish. Adult me does NOT)
Thanks for sharing that memory 🥰 I see you don’t like them now, so revisiting eating them probably wouldn’t be a positive reminiscent activity 🤣 but at least you can look back and imagine it.
@@vintagedietitian Yep. Though honestly we found her recipe box so we can make some other recipes with fond memories (carrot cake for example).
Brought back memories. My family’s “secret word” was succotash. For all the talk about how things are nowadays, we had a secret word 65 years ago and told never to go with anyone that said they were friends of my parents unless they gave us the secret word.
I love that that was your secret word!!!
Our family has a secret question/answer that we joke about now. Just in case one of us is ever abducted by aliens or cloned 🤣 They have to answer the secret question right or we know they’re an imposter.
Hi Ashley and Gina! Nice to meet you, Gina. 😊 It was a lot of fun seeing both of you sharing this meal. It looked delicious. I was saying to the video that sardines taste like a fattier tuna, lol! Yeah, I am with you on anchovies. I have never heard of putting peppers and tomato in a pot roast, but it looked very good. 👍 This menu had my mouth watering. I’m glad you both had fun! Take care and God bless! 😊🙏❤
Ooh, so you like sardines? It seems like people are 50/50 with it. They either love it or hate it.
Such a nice video!
I think if the currants were fresh, they would have boiled down into something like a cranberry sauce. So I think you were right to use it as a condiment.
That makes sense. I love a fresh cranberry sauce, I bet a currant sauce would be just as tasty.
Tomato pot is adorable. Yes, very expensive
Yes!!! I have the green pepper and the pumpkin as well (gratefully I didn’t have to pay full price or I wouldn’t own them!)
Your neighbor is a delight! Most certainly have her back to make her cabbage Rolls after your recipe videos are over. My dad used to eat green onions along with his dinner, and raw radishes as well. Hard to beleive it's been nearly a year since you started this project. I have enjoyed every one of your videos along your journey. Perhaps when your done with this series you could take us on a tour of your loveley home and share your plans and designs along the way.
I agree! Gina is wonderful 💜
Do you remember if your dad salted his green onions and radishes? I remember my papa rolling them in salt before he ate them.
@@vintagedietitian nope just ate them plain.
We like Gina. You guys should collaborate again.
Yes! We’re going to find a day we’re both free so she can show us all her skills with stuffed cabbage.
Okay. Time out. Stop the bike!!!!!! I demand to know where you have been hiding the video cameras my whole life. I’m watching the onions and I’m thinking oh God, I remember my parents eating raw green (spring) onions, dipped in salt. Then suddenly you are talking about the same thing. And YES PLEASE we so need a video with Gina (and Nonnie). I’m really looking forward to whatever adventures we all go on together after we’re done The 52 Weeks of Dinners but at the same time I’m thinking. “We’re almost done’! What am I supposed to do with my Friday afternoons after work now? 😢💔
I didn’t hide any cameras, it’s just me in your bushes 😂
There’s still a couple dinners left but if you like vintage clothes, you can follow along as I go through my enormous vintage clothing collection to sell it off. That’s what I’ll be showing regularly until we start the next big project.
Peach ice cream! Delicious! And you definitely have come a long way with your pies. Love a good pot roast. I don’t have the impulse to make it this time of year.
Thank you! The peach ice cream was really yummy 😋
We had an ice cream party to finish up all the leftover frozen desserts the next day.
Love the glasses! I used to know someone that, no joke, thought that wearing glasses meant that person was smarter. I do wear glasses though 🤔 lol
Le crueset has the best stuff! I go into their store and just enjoy looking around. Thankfully I've also managed to find some of their products at the thrift store 😊 maybe not the exact design that I would want (the heart shaped dutch oven😍) but it's all such good quality that I can't complain, especially at those prices.
I really like sardines, especially the ones in a chili tomato sauce.
Omg, that candle salad really is the gift that keeps giving.
I've never had stuffed cabbage, I hope Gina can come back and show us how it's done 🤤
Everything looked great, you are a pie wizard!
Oooh, the heart Dutch oven! Swoon. Some day both of us will find one at the thrift for a decent price 😉
Gina and I are trying to plan a day we’re both free to make some stuffed cabbage!!
Goodness I’m so behind on commenting lately- I can’t believe it’s week 28. I would also struggle with not using more carrots- I love a ton of carrots in my pot roast
Right? A good pot roast needs lots of carrots!!
We used to eat sardines with a little mustard on saltines. Yum! I haven't had any for a while. Gonna go buy some canned sardines!
Oooh, I love mustard. I need to try them again with mustard this time!
Loved that your neighbor joined you. Meal sounds yummy except, no sardines & I like my succotash with corn & green beans. I too would have added more carrots
Does your succotash have milk in it?
@@vintagedietitian have never had milk in mine
I would think the currents are cranberries/lingonberries. They look good! The whole meal sans sardines looked good. I don’t like tuna, however, my husband and oldest son loves it and sardines, herring and eel(yuk). I want to try the succotash recipe. Loved seeing your spring house too.
Oh wow, herring? That’s brave! I’ve tried it several times (feast of the 7 fishes at Christmas Eve) and just couldn’t get used to it.
Succotash possibly originated with native Americans, my grandmother made it all the time!
That would make sense.
Was your grandmother native?
Gina is fantastic. Hope she can join you for more episodes. From the internet: How do you pronounce le creuset 'Turns out it's "luh-CROO-zay" with the emphasis on the middle syllable that's pronounced similarly to the "oo" sound in "cruise." Easy, right?'' Just an fyi. Love scallions/green onions. Radishes and green onions with dinner all the time. Yum. It's a hard no on the sardines, however. 🤣 Looking forward to more.
Thank you, I always pronounce it wrong!
I’ve cooked beef roast/pot roast in the crockpot with veg and 3 or 4?prunes. Ikr😃. It gives the dish a richness without identifying it as prunes. Delicious. Maybe this currant dish is going with the same idea?
Ooooh, I LOVE prunes! I never thought to try them in a pot roast but it makes so much sense. I’m going to steal that the next time I make one.
I like sardines but I've never eaten them that way. 😱
Now you have to try them!
Almost all the grocery stores here sell regular and wide mouth lid jars and rings. Are these narrower than the regular size?
Yes, they’re smaller than the regular mouth. I’ve only ever found them in vintage boxes.
Ashley, sorry. I know sardines may be nutritious but GAG ME WITH A SPOON!! I would have left that one out. You try it, but I.never will. Take it back...only if I found myself in a Donner Party situation. It's fish bait or cat food to me. The rest of the menu sounds good so let's see how it turns out.
You know, I recently purchased a bag of young Lima beans to use in a Crock Pot cowboy beans dish, and I happened to sample some limas before placing them into the Crock Pot. They were surprisingly tasty.
Whatever happened to those two dogs that showed up unexpectedly at your backdoor? I assume they went back to wherever they came from and haven't shown up since.
Raspberry pie is not common, and I wonder why. Interested to hear how you review it. I personally would like to try out a fresh boysenberry pie, my favorite of all the berry pies.Blueberry is next after that.
Hahaha, I’m picturing a Donner Party situation and some people still not choosing the sardines 😂
I found the owners and the puppies went home. They have been back since but it’s not uncommon for dogs to show up on our property on weekends.
Oooooh, boysenberry?! That sounds delicious. Are they easy to find near you?
@@vintagedietitian Knott's Berry Farm sells fresh boysenberries on occasion, and you just have to know when they do in order to purchase them. Knott's Berry Farm is located about 13 miles from where I live. One of the Knott's created the boysenberry from crossing a raspberry with a blackberry and named it a boysenberry. I believe you can buy frozen boysenberries online, but they are expensive because you have to buy them in volume. At least when I checked it was that way.
Not sure on sardines lol😂
I thought the same thing until we tried it!
I never heard of adding peppers and tomatoes nor currants to a pot roast, and I also have never seen beef pot roast cooked in such a light- colored gravy before. Interesting, the difference between 1920s pot roast and more contemporary kinds.
You must have used high-grade sardines, not Dollar Tree options. I still won't try it
Haha, yes I did get my sardines from the regular grocery store. Now I want to try the dollar store version to see how they are.