About Me

My name is Margie. I’m a single mom, jack-of-many-trades, and an explorer. I have two twenty-something year old sons who both have Celiac Disease, but we didn’t figure that out until they were almost out of high school.

I grew up as a Navy brat so I was exposed to food from all over the world. Despite loving food and trying new food, I really didn’t know how to cook. That all changed after the first endoscopy.

My first trip to the grocery store took three hours as I read the list of ingredients on everything. The conclusion that I came to (this was before anyone had ever heard the term, “gluten free”) was that if I wanted to keep my sons safe and healthy, I would need to make all our food from scratch, even the salad dressings! Bread still remains a challenge as there is no gluten free version of that warm, crusty slice of wonderful sourdough bread…yet, but I realized very quickly that cooking gluten-free wasn’t really that tough. If I stuck to fresh ingredients and stayed away from pre-packaged and processed food, we could have amazing food. Oh, and I needed to learn how to cook!

I explored the internet. I explored cookbooks. I started watching cooking shows. I learned basic techniques so I could figure out what to steer clear of and what to gravitate towards. I found that I love reading recipes, and I love to cook! When we traveled, I started collecting cookbooks that were unique to the area we were visiting. During a trip to Savannah,  I bought The Savannah Cook Book, by Harriet Ross Colquitt, published in 1933. I was charmed from the first page! The Author’s Note had me chuckling as she discussed her decision to use the more Northern, “recipe” or her familiar Southern, “receipt.” In the Foreword, Colquitt shares the hurdles of trying to collect the recipes of her beloved Low Country, “but getting directions from colored cooks is rather like trying to write down the music to the spirituals which they sing–for all good old-timers (and new-timers, too, for that matter) cook ‘by ear…’ They are not only very bad on detail, with their vague suggestions of ‘a little of dis and a little of dat,’ but they are extremely modest about their accomplishments, and they can not believe that the everyday dishes which they turn out with so simple a twist of the wrist, can be what we really admire…”

As I thumbed through the cookbook, I became fascinated and excited to try making things like Dabs with ingredients like “1 Wine Glass of Milk.” This website is the result of exploring the stories, recipes, and ingredients in vintage cookbooks.

“One’s destination is never a place but rather a new way of looking at things.” ~Henry Miller

Come explore with me!

Margie