Sounds delicious, Amie - especially the sparkling gazpacho!
I'll admit to having had to Google 'Clamato':
The name is a portmanteau of clam and tomato. It is also referred to colloquially as "clamato juice".
Blimey. I've never knowingly met a clam, let alone juiced one.... I wonder what I'd use instead of Clamato over here? Tomato juice and dehydrated fish stock, perhaps. Or tomato juice and a dash of fish sauce? Or perhaps tomato juice and just a good old pinch of nutritional yeast. Perhaps I'll give that last idea a go. I'll report back!
Ooooh yes, we've got V8 juice - I hadn't thought of that - thank you so much, Amie!
Cooking measurements aren't ever a problem - I have both Google and a set of cup measures. Over here we use weight rather than volume - and I prefer to measure things in grammes (even liquids, actually - much easier than faffing about with a measuring jug), although many of the older-than-me generation still use pounds and ounces, oh, and that measuring jug that I so dislike. 😁
I have been shopping for a new gazpacho recipe and think I will give yours try. I also love vintage cookbooks and more than the cookbooks, the back stories.
These both look utterly delicious!!! I’m going on vacation but when the weather cools down enough to bake again (Phoenix summers suck the life out of you) I’ll make the crumble. The gazpacho will be an easy make soon.
I love hand written recipes and cold soup! Your dessert looks delicious.
Handwritten recipes are the best form of nostalgia!
I’d love to see that margarita pie recipe and compare it to one I’ve made, Amie.
Check your emails, Kate. Although I really should be snail-mailing this with a handwritten note!
Perhaps a pie-off is in order?
Thanks so much, Amie!
yum ~ nothing tops a crumble!! 😂😂
on another note, we must talk vintage recipes ~ it was the theme/thesis of my MFA exhibition a thousand years ago, “recipes for (re)collection”
I’m thinking I need a month on Monhegan at the rate we’re going!
Both of these sound like musts this summer, especially the crumble. Never would’ve thought of Clamato for gazpacho but I bet it’s great!
I had a rare flash of brilliance...
Love this Amie, and I can't wait to share how the protein bars turn out! Thank you again for sending. Oh, and I'm right there with you on fashion! :)
The crumble is sending me into my kitchen, immediately. Yum!
Pretty lady. Wonderful recipes and great writing. Can’t wait to see you! 🥰
Sounds delicious, Amie - especially the sparkling gazpacho!
I'll admit to having had to Google 'Clamato':
The name is a portmanteau of clam and tomato. It is also referred to colloquially as "clamato juice".
Blimey. I've never knowingly met a clam, let alone juiced one.... I wonder what I'd use instead of Clamato over here? Tomato juice and dehydrated fish stock, perhaps. Or tomato juice and a dash of fish sauce? Or perhaps tomato juice and just a good old pinch of nutritional yeast. Perhaps I'll give that last idea a go. I'll report back!
It’s always surprising when I learn what does and doesn’t “translate” overseas! Has V8 juice made its way over there? That would spice it up a bit.
About the cooking measurements... I know, I know. My recipes are making you work!
Ooooh yes, we've got V8 juice - I hadn't thought of that - thank you so much, Amie!
Cooking measurements aren't ever a problem - I have both Google and a set of cup measures. Over here we use weight rather than volume - and I prefer to measure things in grammes (even liquids, actually - much easier than faffing about with a measuring jug), although many of the older-than-me generation still use pounds and ounces, oh, and that measuring jug that I so dislike. 😁
I have been shopping for a new gazpacho recipe and think I will give yours try. I also love vintage cookbooks and more than the cookbooks, the back stories.
My mom used to pack a mini can of Clamato in my lunch box when I was a kid. What’s more, I drank it! Much more suited to gazpacho. 😁
I may try the crumble, sure looks good!
Yummy!!!!!
These both look utterly delicious!!! I’m going on vacation but when the weather cools down enough to bake again (Phoenix summers suck the life out of you) I’ll make the crumble. The gazpacho will be an easy make soon.
Both of these sound tempting. Thanks.