So that Kitchen Tools meme has been going around, and also we spent today going through junk (mostly kitchen-y this time) that was donated to the church's rummage sale, so kitchen junk is kind of on my mind--

But we don't actually have much useless kitchen junk? We don't have the kitchen space to indulge. I mean yes there's the fondue pots and the sugar waffle maker, but those are aspirational because one day we are going to have a fondue party. (Also one day I will get down the sugar waffle maker and figure out how to use it, and then I will never leave the kitchen, because SUGAR WAFFLES ON DEMAND. The reason it's never been used is fear. Fear of temptation.) And there's the four ice cream freezers, but we do make homemade ice cream at least a few times a year, we just need to cannibalize parts until we get at leas two fully functional ones, because when you're making ice cream you never want just *one* gallon, and besides those are in the shed.

Okay there's also the two boxes of 1950's vintage aluminum cookware and the Rubbermaid tub of Williamsburg pottery and the boxes of Grandma's old dishes and stemware, but those are... um... antique! And decorative!

And in storage not the kitchen so they're not really part of this discussion. *ahem*

Anyway, what we really accumulate in the kitchen and never use is cookbooks. I went and sorted through them today because I wanted a recipe for sugar pie and I was tired of things falling on my head whenever I tried to find something on the kitchen bookcase.

Here's my cookery collection. Mom's is at least four times the size, plus there are six boxes of recipe cards.

We cook a new recipe maybe four times a year.

So! In an attempt to make my recipe collection useful, I would like you to give me a) a decade, b) an ingredient, and c) a part-of-meal (i.e. cakes, pastries, desserts, meats, main dishes, breads, vegetables, sides, breakfasts, preserves, soups, drinks, remedies, etc.) and I will find, and post, an interesting recipe in my collection that fits at least two of your requirements, and tell you a little about the cookbook it came from.

(and probably three, though for decades between 1890 and 1690 some fudging may be required, and for anything before 13001430 you're pretty much out of luck-- I think I do have some Egyptian, Roman and Sumerian recipes, but they're not filed with the cookbooks. And I can do 23rd century, but for that you have to specify whether you want the synthesizer codes or the manual instructions. And the recipe collection is very America-centric, so ingredients that aren't reasonably common in American cuisine may get strange results.)

This offer is open to all and does not expire.