Today – October 6th – is Carole Lombard’s birthday. We have a little tradition in our house. When a celebrity birthday pops up – especially if that celebrity is a beautiful actress of yesteryear (bonus points if she met a tragic end!) – we watch a film or two to celebrate. Today, to honor Ms. Lombard, we watched her 1932 film No More Orchids. And that’s how we learned about mustard soaks.
“Did she say mustard?” I asked The Mister as the grandmother in the film mixed a foot soak for Carole Lombard’s character.
“That can’t be right,” he replied.
But, yes, mustard soak! A quick Google search confirmed that a mustard soak is indeed a thing. An old-timey English thing, to be exact. Mostly used for heading off colds and flu. In the film, the grandmother made her own mustard soak – likely using ingredients similar to this recipe on Joy the Baker – but here in the 21st century you can also buy Dr. Singha’s Mustard Bath, premixed mustard seed powder, eucalyptus, rosemary, wintergreen and thyme, on Amazon.
With temperatures dropping and cold and flu season just ahead, we’re certain to try a mustard soak sometime soon. You better believe we’ll be picking up the ingredients for the DIY mix on our next trip to the grocery store! Follow us on Instagram for a blow by blow on the mustard soak.
Speaking of Carole Lombard, take a little peek at the house in Fort Wayne, Indiana where she spent her early years.
Image Credit: IMDB
“What’s this?” I asked our friend Joan as I pointed down at the ground. It was our first spring in the house and Joan, the real estate agent’s wife, was kindly helping us get the mess of a yard into shape. (And helping two city guys avoid a freakout over the amount of work they had just taken on with this new house!)
“Oh that’s rhubarb!” Joan said, and then furrowed her brow. “That’s a strange place to put it.”
We were standing in the front yard, pulling plants out of a bed that the previous owners had installed.
“It’s grows like a weed,” Joan said. “We used to just mow over it!”
I dug up the fledgling little plant and plopped it in a corner of the garden. Joan was right. Rhubarb is an easy plant that will thrive anywhere you put it. By the end of that summer I was able to get a few mature stalks off the plant. And we’ve had rhubarb ever since. Continue reading
Every gardener who grows tomatoes ends up with an abundance of green fruit at some point. Whether it’s accidentally knocking the unripened fruit from the plants while pruning throughout the season (as I did earlier this summer) or plucking the last green tomatoes off the vine before the first frost (which I did just this weekend), we often find ourselves searching for uses other than fried green tomatoes. Well, ladies and gentlemen, I found three other uses for green tomatoes. And they’re all delicious.
Every year that we’ve planted a garden at the house (for those of you not keeping score, the number is 4), I’ve announced that I’m going to have a salsa garden. Each spring I’ve started out by planting all the ingredients for salsa. I excitedly bury my pepper and tomato seedlings in the garden and declare that this will be the year that we’re swimming in salsa! But something always ends up going wrong. The garlic doesn’t come up or the tomatoes under-deliver in their bounty.
Well, mark it in your calendars, folks, that 2017 is the summer of the salsa garden at the Delbert Meier house. The tomatoes have come in strong, garlic is abundant and the peppers have performed. And what I’ve lacked in ingredients from our own garden, I’ve managed to pick up at farmers markets.
Salsa is one of those simple recipes that makes you question ever buying it from a grocery store. In addition to the veggies, it’s really just some vinegar, salt and herbs all mixed up to make a yummy dipping sauce. I improvised my recipe for salsa so my measurements aren’t exact. I did check the label on the side of a jar of salsa to confirm that I was on the right patch with ingredients. But from there, it’s all a matter of taste.
You know how it is. One day you have a plant full of green tomatoes and the next day you have a hard frost. And that means you’re about to become the proud owner of an army of green tomatoes. If you should find yourself in this pickle, here’s a suggestion: pickle ’em!
I picked up the spicy pickled green tomato recipe from Food.com. It’s an easy recipe that makes quick use of a crop of green tomatoes. And it’s really quite basic. Just chop up the green tomatoes and stuff them along with a couple cloves of garlic and jalapeno pepper slices into sterilized jars. Add some salt and a hot white vinegar/water mixture and then top with lids.
The only problem is, I won’t know how these pickled green tomatoes taste for another couple of months. According to the recipe the mixture has to cure for at least two months!