In living, cooking, writing . . . whatever the endeavor, why not reach for that reference? When it comes to breakfast, I’m notorious for offering Wasa crispbread, cheese, yogurt and fresh fruit. But my husband loves pancakes. He just turned out his best batch ever with a “Griddle Cakes” recipe from our vintage Better Homes and Gardens Cook Book (1947) that was at the ready, sitting on our cookery bookshelf. The secret ingredient: two tablespoons melted bacon fat.
When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our