I SPENT A LOT OF TIME IN THE KITCHEN AS A KID - AND IT SURE HAS HAD AN IMPACT UPON THE COLLECTOR "ME"
ANN NAGY LET ME WATCH FOOD PREPARATION - WITH FRINGE BENEFITS
ANN NAGY LOOKED AFTER MORE THAN JUST A FEW KIDS IN HER DAY. AS LANDLORD OF THE APARTMENT WE LIVED IN, AT 2138 HARRIS CRESCENT, IN BURLINGTON, SHE DID DOUBLE-DUTY, AS MY ALTERNATE MOTHER…….ON THOSE MANY DAYS WHEN BOTH MY PARENTS HEADED OFF FOR THEIR JOBS IN HAMILTON, ONTARIO. I WAS FIVE OR SIX YEARS OLD THEN, AND A LITTLE BUGGER, AND THAT WAS ON A GOOD DAY. ANN NAGY LOOKED AFTER ME, AND MY FRIEND, JEANNIE SPROULE, ON OCCASION, AND WE BOTH GOT INTO A LOT OF MISCHIEF AROUND THE APARTMENT…..AND ALWAYS GOT CAUGHT. SHE SHOWED ME HOW TO CHEW THE GOODNESS OUT OF A WAD OF "SILLY PUTTY." GOSH THAT STUFF TASTED BAD. BUT THE FASCINATING THING ABOUT ANN NAGY, WAS THAT SHE WAS NEVER JUST A BABY SITTER. SHE WAS OUR MENTOR, TUTOR, INSTRUCTOR AND JAILOR, (IN ONLY THE KINDEST WAY) IF THAT WAS REQUIRED. THE BEST PLACE TO BE WITH ANN, WAS IN THE KITCHEN, WHERE SHE WORKED HER CULINARY MAGIC. OLD SCHOOL. ALWAYS BY THE TRADITIONS OF PREPARATION, SHE HAD BEEN TAUGHT AS A YOUNGSTER. IT WAS DIVINE INTERVENTION, I SWEAR, TO BE TOLD TO COME INTO THE KITCHEN, TO HELP HER MAKE AN APPLE PIE. AS I'VE WRITTEN ABOUT MANY TIMES IN THE PAST, I WAS THE OFFICIAL RECIPIENT OF ALL APPLE PEELS. WITH HER KNIFE SHE COULD SHRED AN APPLE DOWN TO THE FLESH WITH ONE CONTINUOUS SLICE BENEATH THE SKIN. I MADE MYSELF SICK, YUP YOU'RE RIGHT. I ATE ABOUT A HUNDRED MILES OF APPLE PEELINGS IN THOSE CHILDHOOD DAYS, HANGING AROUND ANN'S FASCINATING KITCHEN. I LEARNED HOW TO CUT TURNIPS INTO SMALL PORTIONS, DICE ONIONS, CUT AND BOIL CABBAGE, MAKE CAKES AND MUFFINS, AND ALL KINDS OF SPECIALTY DISHES, SHE BECAME FAMOUS FOR IN THAT SMALL, THREE STORY APARTMENT, ON THE EMBANKMENT ABOVE RAMBLE CREEK……WHERE I AMBLED MY YOUNG LIFE AWAY. BY THE WAY, WHEN WE GOT TO EAT WHAT ANN PREPARED, MY GOD, IT WAS LIKE BEING FED BY THE ANGEL-KIND. IT WAS MAGNIFICENT FOOD, AND HONESTLY, COMPARED TO WHAT MY MOTHER MADE FOR DINNERS…..WELL, THERE WAS NO COMPARISON. ANN USED TO ALLOW ME TO TAKE LITTLE FOOD PARCELS UPSTAIRS. I'M PRETTY SURE MERLE WAS JEALOUS, BUT EVEN BY HER OWN ADMISSION, SHE WAS AN INEPT COOK. IN FACT, MY FATHER ED, WAS AN EXCELLENT COOK, AND WHEN WE MOVED TO BRACEBRIDGE, HE TOOK OVER ALL SUNDAY MEALS, AND THEN AFTER RETIRING, WAS THE CHIEF COOK AND BOTTLE WASHER….WHILE MY MOTHER LISTENED TO HER FAVORITE CLASSICAL MUSIC.
THE REASON I MENTION THIS STORY, ONCE AGAIN, IS BECAUSE OF ITS PROFOUND INFLUENCE ON A CERTAIN ASPECT OF MY COLLECTING INTERESTS. I REALLY DIDN'T THINK TOO MUCH ABOUT MY EARLY KITCHEN LESSONS, UNTIL ONE DAY, ABOUT FIVE YEARS AGO, WHEN I BEGAN WRITING ABOUT MY CURIOSITY ABOUT MUSKOKA'S MULTI-CULTURAL, "PIONEER" CULINARY HERITAGE. I STARTED RESEARCHING LIKE A MADMAN, AND HAVE REIMS OF RESEARCH DOCUMENTS, STUFFED INTO A WONKY BRIEFCASE BESIDE MY DESK. I WROTE A COUPLE OF FEATURE ARTICLES ON LOCAL CULINARY TRADITIONS, BUT I HAD HOPED TO PUT TOGETHER A SMALL BOOK. IT NEVER HAPPENED. I'VE GOT A LOT OF RESEARCH THAT WAS DONE FOR BOOKS, BUT HAS WOUND UP BEING TURNED INTO PAPER-WADS, JAMMED IN BETWEEN OLD BOOKS, IN MY ARCHIVES ROOM, BEGGING TO GET MUSTY AND EVENTUALLY TURN TO DUST.
I'VE ALWAYS HAD A PASSION FOR SITTING IN KITCHENS, AND EITHER PARTICIPATING IN FOOD PREPARATION, OR JUST WATCHING AND LEARNING. I'M NOT A VERY GOOD COOK, BUT I'D LIKE TO BE…. ONE DAY BEFORE I GIVE UP THIS MORTAL COIL. MAYBE IT WILL BE A GOOD RETIREMENT PROJECT. AS I WROTE ABOUT LAST NIGHT, RECOLLECTING HOW I USED TO ENTERTAIN MYSELF, SITTING IN OUR FAMILY'S TINY, BUT COZY, APARTMENT KITCHEN, IN BRACEBRIDGE, CIRCA 1966-74, LOOKING AT THE NEAT 1930'S STYLE CHINA CUPBOARD; AND THE TWO BEAUTIFUL PRESS BACK CHAIRS, MERLE HAD BOUGHT AT AN ESTATE SALE, I JUST REALLY LIKED THE SOLITUDE OF THIS SPECIAL ROOM OF THE HOUSE. SOME FOLKS LIKE SITTING, CONTEMPLATING, AND BATHING, FOR HOURS ON END, IN THE BATHROOM. MOST LIKE TO LODGE THEMSELVES IN COMFORTABLE CHAIRS IN THE LIVING AND RECREATION ROOMS, AND OTHERS AREN'T ADVERSE TO SPENDING MUCH MORE TIME, LOUNGING FLAT-OUT ON THEIR BEDS, LISTENING TO MUSIC, OR WATCHING TELEVISION. I GREW UP IN A HOME WITH UNCOMFORTABLE FURNITURE, ONE TELEVISION THAT ONLY HAD A CLEAR PICTURE, WHEN I WAS HOLDING THE AERIAL FOR MY DAD, DURING HOCKEY NIGHT IN CANADA GAMES. MY BED WAS LUMPY, WITH SPRINGS RISING THROUGH THE FABRIC COVERING, AND OUTSIDE OF MY TABLE-TOP HOCKEY GAME, AND A FEW GAME BOARDS, IT WASN'T THE MOST ALLURING ROOM IN THE THIRD FLOOR RESIDENCE. I WOULD SIT FOR LONG PERIODS OF TIME IN THE KITCHEN, EVEN AFTER DINNER WAS SERVED. THE ONLY TIME I HAD A BAD CONCEPT OF THE KITCHEN, WAS WHEN MERLE WOULD MAKE ME DO MY HOMEWORK AT THE KITCHEN TABLE. I HATED SCHOOL AND HOMEWORK, SO I DID TIE THAT INTO THE PREVAILING AMBIENCE OF THE KITCHEN. BUT I GOT OVER IT.
I'VE HAD THE PRIVILEGE OF SITTING IN HUGE FARM KITCHENS, AND BEING SERVED "COUNTRY BREAKFASTS," (WHICH ARE FREAKING HUGE), AND BEING AT LODGES AND RESORTS, WHERE I COULD SIT REAL CLOSE TO WHERE THE ACTION WAS GOING ON. I USED TO DELIVER FRUIT AND VEGETABLES WITH CLARK'S PRODUCE, IN BRACEBRIDGE, AND WE GOT INTO JUST ABOUT EVERY HOTEL, LODGE AND SUMMER CAMP KITCHEN IN MUSKOKA……ALWAYS AT BREAKFAST TIME, WHEN I WAS STARVING. WE'D HAVE TO WALK RIGHT PAST THE GRILLS SNAPPING WITH BACON AND EGGS, ON THE WAY TO THE COOLERS. SOMETIMES, A KID COOK, WOULD SEND US OFF, DOWN THE ROAD, WITH A LITTLE PACKET OF BREAKFAST ITEMS, AND SOME BLACK COFFEE TO KEEP US AWAKE. WE USED TO START DELIVERIES AT FIVE IN THE MORNING.
WHEN I'D GO FISHING WITH BUDDIES UP TO THE FRENCH RIVER, NEAR NORTH BAY, I'D SIT RIGHT BESIDE THE GUIDES AS THEY PREPARED THE ON-SHORE LUNCHES. I COULDN'T HAVE CARED-LESS ABOUT GETTING BURNED BY EXPLODING OIL OVER THE FIRE, BECAUSE I WAS THERE FOR THE FIRESIDE ACTION, AND IT WAS ALL PART OF THE EXPERIENCE. I HAVE ALWAYS ENJOYED THE EXCITEMENT AND ANTICIPATION OF FOOD PREPARATION. WHEN I MARRIED SUZANNE, A HOME ECONOMICS TEACHER, AND GRADUATE OF 4-H, AND A LONG TIME ASSOCIATE OF WOMENS INSTITUTE PROGRAMS, LET ME TELL YOU……THERE WAS NO MISTAKING THE POWER OF THE KITCHEN AND FOOD TO BRING US TOGETHER. SHE GOT MY ATTENTION WITH HER FAMOUS "LEMON CHICKEN." AS A STRUGGLING EDITOR, WHO USED TO DRINK HIS RENT MONEY, AND THEN HAVE POTATO CHIP SANDWICHES, WITH OYSTER SAUCE DRESSING, SHE COULD HAVE LANDED ME WITH A SIMPLE DAGWOOD SANDWICH OR GRILLED CHEESE. BUT SHE WENT DEEP. REAL DEEP. AND WITH DRESSING. THE CHICKEN WAS MAGNIFICENT, AND THE POTATOES, WELL SIR, WORTH TRAVELLING THE SEVEN SEAS IN A DUGOUT CANOE, WITH A SHORT PADDLE…..TO ENJOY, IN THE QUAINT ATMOSPHERE OF HER COUNTRY KITCHEN.
I GOT HER WITH MY POEMS. I USED TO STUFF THEM UNDER HER DOOR, IN THE MORNING, HOPING THAT WHEN SHE GOT UP, AND SAW THE NEATLY FOLDED PAPER ON THE KITCHEN FLOOR, SHE'D LOOK OUTSIDE AND OFFER THE SHIVERING BARD, ON THE LAWNCHAIR, A HOT CUP OF COFFEE. I WAS SUCCESSFUL FIFTY PERCENT OF THE TIME. MY OWN BACHELOR COFFEE WAS MADE FROM CRYSTALS, AND SWEETENED WITH THE PACKETS OF SUGAR I SWIPED FROM THE LOCAL RESTAURANTS. SUZANNE, LIKE ANN NAGY, COULD MAKE A KITCHEN APPEAR IN A DIVINE LIGHT, SUCH THAT A VOYEUR LIKE ME, WOULD SUCCUMB, AND TAKE ON A TRANCE-LIKE APPEARANCE; A WILD SOUL TAMED BY THE TANTALIZING AROMA OF FOOD BEING PREPARED. MY FOOD PREPARATION, SADLY, INVOLVED OPENING CANS AND DUMPING THE CONTENTS IN A TIN POT ON THE STOVE, AND BURNING THE BEJESUS OUT IT. I WANTED TO BE AS COMPETENT A COOK AS ANN NAGY, AND CERTAINLY AS EXPERIENCED IN FOOD PREPARATION, AS SUZANNE, BUT BY PERSONAL HISTORY, TRIAL AND ERROR, I'VE MADE A FAR BETTER KITCHEN BARD, THAN A CHEF RAMSEY. I'VE RUINED A LOT OF GOOD FOOD BY BEING IMPATIENT AND MUDDLE-HEADED. SUZANNE JUST GIVES ME SMALL JOBS, LIKE ANN NAGY USED TO GIVE JEANNIE AND I, AND NOW I SATISFY MYSELF, BEING PART OF THE TRADITION OF CULINARY HERITAGE…..WITHOUT ACTUALLY POSING ANY DANGER TO LIFE AND LIMB…..AND HOUSE. I CAN SET BROCCOLI ON FIRE, EVEN WHEN IT'S IN WATER.
WHAT MY PLEASANT EXPOSURE TO COOKING AND KITCHEN LORE HAS DONE, SINCE CHILDHOOD, HAS BEEN TO FASCINATE ME SLOWLY, DEEPLY INTO THE COLLECTABLE SIDE OF CULINARY TRADITION……SUBTLY SO AND IN STAGES, EFFECTIVELY TURNING ME AWAY FROM THINGS I THOUGHT I'D BE INTERESTED IN FOREVER. SUZANNE AND I HAVE BEEN BUYING AND SELLING KITCHEN RELATED ANTIQUES AND COLLECTIBLES FROM THE BEGINNING OF BIRCH HOLLOW ANTIQUES, IN THE MID 1980'S. I SOLD THEM IN MY FIRST SHOP, WHICH WAS KNOWN AS "OLD MILL ANTIQUES," IN THE FALL OF 1977. WE'VE NEVER REALLY STOPPED HUNTING NEAT KITCHEN NOSTALGIA, GADGETS IN THEIR ORIGINAL BOXES, COOKIE CUTTERS, ROLLING PINS, MUFFIN TINS, MEAT GRINDERS, AND ALL KINDS OF VINTAGE CUTTING DEVICES. YELLOW-WARE MIXING BOWLS. WE'VE SOLD HUNDREDS OF THOSE. AND WE CERTAINLY HAVE SOLD HUNDREDS OF VINTAGE COOKBOOKS, IN OUR SHOPS, AT ANTIQUE SHOWS, AND ONLINE, ALL FOR MORE THAN 25 YEARS NOW. RECENTLY HOWEVER, WE'VE BOTH HAD REASON TO THINK ABOUT THE WAY WE WANT THE ANTIQUE BUSINESS TO PROCEED IN THE FUTURE, ESPECIALLY CONSIDERING THAT SUZANNE HAS OFFICIALLY SUBMITTED HER PAPERS, TO HERALD HER RETIREMENT THIS COMING SPRING, FROM THE TEACHING PROFESSION. SO TO MAKE THE ANTIQUE BUSINESS A LITTLE MORE ATTRACTIVE, AND SERVICE RELATED, WE HAD THIS EPIPHANY A WHILE BACK RELATED TO OUR CULINARY PASSIONS. MINE IS STILL MOSTLY EATING. AS I HAVE EXPLAINED IN PREVIOUS BLOGS, (AND ON MY MUSKOKA HERITAGE RECIPES BLOG SITE), WE STILL HAVE A LOT OF COOKBOOKS IN OUR PRIVATE COLLECTION, AND THOUSANDS OF HAND WRITTEN RECIPES, GATHERED FROM ESTATE SALES, AUCTIONS AND FLEA MARKETS, THAT ARE AMAZING TREASURES OF CULINARY HERITAGE…..WHEN EXAMINED CLOSER……AND CATALOGUED. I'LL HAVE MORE ABOUT THIS IN THE FUTURE.
INSPIRED BY AN ARTICLE ON BUYING AND SELLING OLD COOKBOOKS
While I won't get into the nitty gritty of the feature article, that turned us on to having a cookbook reference collection, connected to our Gravenhurst shop…..(I will do this in tomorrow's blog), we have decided to put our mutual interest in cookbooks and related handwritten recipes….which are often stuffed into cookbooks,….. to work for us….and for anyone interested in such a resource. We are planning for a small start in this reference, cookbook specialty enterprise, which we hope to establish in one section of our present shop, located in the former Muskoka Theatre building, on Muskoka Road, opposite the historic Gravenhurst Opera House. The idea is to not only offer high quality, traditional, hard to get, out of print, and rare cookbooks for sale, but to offer some reference assistance, to home cooks, hobby chefs, and even professional chefs, interested in specific vintage recipes that are hard to find……especially if they're looking for a little something extra. We will eventually be able to offer a reference collection of handwritten recipes, dating back to the mid 1800's, and many recipes found in Muskoka, belonging to pioneer families. Suzanne's got a good handle on this, because she has a lot of her great-grandmother's recipes and booklets, from their homestead in the hamlet settlement of Ufford, near Windermere…..dating all the way back to the 1860's. She has a real interest in researching these recipes, and we've tried most of them, except those involving moose and bear.
We both grew up with particularly keen interests in food heritage and the traditional ways of preparation, from our ancestral homes in Ireland, England, Scotland, and in my case, Ireland, England, Holland and Germany. So as a kind of natural progression in the antique and collectible field, we decided recently, to push forward on an idea we've been kicking about for five years, of establishing a small but interesting reference collection, of cookbooks of all kinds, from small advertising booklets, to catalogues of beautifully handwritten recipes, we have been collecting for two decades at least. So if you have a culinary question, or are looking for an evasive recipe, your grandmother used to make, with a special ingredient, she would never reveal…..well, maybe we will be able to help. It's going to be a lot of work, between now and launch time, which will be July Ist…..Canada day this year. I'm really excited about it, because it's something Suzanne and I can work on together……in semi retirement, and help keep culinary heritage alive and in use. We don't have all the details worked out, just yet, but I will keep you informed about how we progress in the coming months. This isn't a big money making venture, if that's what you're pondering. Set up work will cost us more than we will make on the project, in the next five years…..but it will be something to work and improve upon, especially during the slower winter months….when at present, Suzanne knits a lot, and I work on freelance writing projects…..but nothing that brings us closer together; but this is a retirement opportunity, we hope to spend happily, gainfully, self improving at the same time.
In tomorrow's blog, I will profile the feature article on cookbooks, that got the old juices flowing. I've held onto this magazine article for years, hoping one day, to be able to copy-cat a similar plan, for our region of Ontario. Thanks again for dropping by for a visit. Are you hungry? Want to spend some time in the kitchen? That's where I'm headed now. Suzanne has been baking banana muffins, my favorite, from the time I sat down at this desk. It's torture sitting here, while they're cooling on the counter. She doesn't want to distract me from my work, by opening this door, with say……a plate of buttered muffins. By not opening the door as such, she creates an inner agony, that takes me away from the good natured side of blogging about antiques and collectibles.
I'll be pulling up a nice press back chair, to the harvest table in the kitchen, and begging for a treat. I'm ashamed to admit I beg…..but for me, it all started with lemon chicken, in return for a love sonnet, shoved under her kitchen door. It's only fitting, we should spend the rest of our days, in this mortal coil, living in the warm, scented embrace, of culinary lore and legend…….where nothing ever goes stale, and the word diet is never spoken. See you again soon. Watch for a few more of my culinary heritage blogs upcoming. It's one of the great and enduring influences on my antique and collectable interests. It has just taken me longer to recognize just how important. Farewell for now! Goodnight John Boy. Goodnight Daddy!
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