Vintage Maine Recipe: Banana Fritters

I have too many bananas that ripened at once so I decided we’re going to have banana fritters for dinner. This simple, thrifty, gluten-free recipe was inspired by Ms. Ann Knight’s 1930s version in The Fellowship Cook Book by Members and Friends of The Second Congregational Church in Norway, Maine. These fritters are mini pancakes with a creamy texture and taste best when hot from the skillet. They have no refined sugars other than the optional dusting of powdered sugar for presentation simply because they don’t need any!

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“It’s just a chipmunk.”

“As we live and as we are, Simplicity – with a capital “S” – is difficult to comprehend nowadays. We are no longer truly simple. We no longer live in simple terms or places. Life is a more complex struggle now. It is now valiant to be simple: a courageous thing to even want to be simple. It is a spiritual thing to comprehend what simplicity means.” ― Frank Lloyd Wright, The Natural House

FLW’s quote reminded me of my little booklet celebrating Squares, also with a capital “S” by Charles H Brower who stated: “Too many of us haven’t got the guts to stand up straight and dare to be square”. 

I’m feeling this more than ever right now. It’s not easy valuing creatures and ways of being that many today view as being naive or living in a bubble (which I do). I experienced this when I wrote my book, American Women Didn’t Get Fat in the 1950s which I wrote eight years ago after being annoyed with the book, “French Women Don’t Get Fat.” Something very simple such as counting calories in a healthy, measured way which for me is no different than keeping a budget in Quicken is labelled by many (as a general concept) as having an eating disorder. Doing my best to be a good Steward of my land has put me at odds with people and policies over the years. My Certification for my home being a Wildlife Habitat isn’t just a feel-good thing to mention in a blog post. Living in an outdated cottage isn’t just about pretty vintage linens and decor.

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Recipe: Cast Iron Skillet Oven Roasted Rebel Chicken

Pictured is the dinner I made last night and it was outstanding! The breast meat was exceptionally tasty and tender as were the legs. The carrot’s sweetness was enhanced and the potatoes were soft and rich. As a bonus there was a nice pan gravy to pour over it all. I used a 4 1/2 pound LaBelle-Patrimoine Heritage chicken, organic carrots and organic yellow potatoes roasted in a vintage 13″ cast iron skillet. The chicken did not come trussed (legs tied together) and I didn’t have any twine on hand so I decided to wing it and prepare the bird in her un-lady like position. This ending up working to my advantage and you’ll see why in my recipe I’m sharing with you here.

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My Outdated Vintage Eat-In Kitchen

We live in a culture of RENOVATE! UPDATE! BE ON TREND! with the specific dictates changing frequently. We’re confronted with TV shows where a perfectly serviceable kitchen is perceived as some sort of ugly moral failing followed by gleeful smashing it to pieces (instead of salvaging and donating it) to make room for whatever their sponsor/producer/unchecked budget is providing them. Online “influencers” show off their HGTV-worthy homes that are often renovated with a high frequency.  It can be easy to feel like there’s something wrong with good enough if it’s not fashionable.

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Christmas Recipe: Gluten-Free English Yorkshire Pudding

Wayne and I will be having a cozy Christmas dinner for two. Every year I’ve made a standing bone-in rib roast but this will be the first year that I’ll be serving Yorkshire pudding made with meat drippings, yum! Here’s my recipe for Yorkshire pudding prepared with oat flour, tapioca and peanut oil (so meat drippings are optional) that tastes divine.

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