Saturday, August 25, 2018

Hey, What's Up With Blogger??

I have just realized that I have not been getting email notifications for the blogs I follow.

Knowing that most of them post frequently, and wondering where they've been, I went into a few from my sidebar and noticed that I have missed quite a few posts.

What's up with that?

I did not unsubscribe from anyone and a few that I just re-subscribed to took it like I was new and a few said I was already subscribed.

These are blogs I have been following for awhile. So why aren't I getting the emails?!

Frustrating for me and I apologize for seemingly dropping out of sight from reading and commenting on your blogs.

On top of that, my new normal for the whole email notifications for comments on my blog is that I have to go into my dashboard, click on comments and then awaiting moderation. Then I can publish them and THEN they show up on my email.

Dumb question.....are you getting my posts by email?

I realize if you are not, you won't be answering :-)

Anyone else experiencing this craziness?

AnnMarie xoxo

Friday, August 17, 2018

Stories From My Etsy Buyers

Every once in a while someone that buys something from my Etsy shop shares with me a story about why they bought it.

I love that!

Most recently Kayo bought a green glass Sunsweet prune juice jar.

This is what she wrote to me:

"thought you might like a little history as to why I purchased the "green prune bottle"... my mom used to make French dressing and put it in the green bottle. We just recently found her recipe and want the authentic bottle... glad you had it!!! Thanks... oh by the way her French dressing is awesome!!"

We chatted a little and not only did I get her Mom's recipe but permission to post the recipe here for you to try!

"Anne O'Keefe" recipe for French dressing:
1-11 oz. can of tomato soup 1/3 C sugar
1 C white Vinegar 1 tsp. minces onion
1 1/4 C salad oil 1 tsp. prepared mustard
1/2 tsp. paprika 1 tsp. salt
1 T Worcestershire sauce 1/2 tsp. pepper
one clove garlic-crushed 
Green Prune Juice Jar
Mix... Shake Vigorously... Refrigerate add Blue Cheese crumbles to taste...or none

Another buyer, from North Carolina, bought the vintage Edison Tech pennant I had in my shop. I asked if he was originally from Rochester, New York because Edison was and still is a high school in the city, established in 1908.

 This is his reply:

"My nephew is named Edison and I thought the pennant would make for a thoughtful and unique gift".

Isn't that cool?

Back in February, Linda from Ohio, ordered a sweet green vintage Harry and David basket to make an Easter centerpiece. She had saved a picture from Martha Stewart of the exact one and finally found the basket in my shop.

She wrote:

"I just received the lovely green basket and love it!! It's just like one I had seen in a Martha Stewart magazine; exact color and shape. It will be the centerpiece on our table for Easter and Spring."
She sent me a picture of her finished basket....

I was so inspired by her story that I took the other similar Harry and David basket out of my shop to make a centerpiece of my own.

Selling on Etsy is fun when a buyer from Gucci, Milan, buys a vintage wood desk.

Or an admin for Universal Studios buys a 1950's pull down kitchen light for one of their vignettes.

A buyer from Pixar Studios bought a bunch of vintage clothespins. I am still waiting to see what they did with them in one of their films.

There are many other stories like these from over the 6 1/2 years I have had my shop.

Just knowing that my love of vintage and the chance to hunt for fun things that others want and will treasure, makes all the other stuff about running a business worth it.

Ya know what I mean? ;-)

AnnMarie xoxo

I am linking up with these blog parties:

Sunday, August 5, 2018

I Finally Found THE Peach....A Vintage Pie Recipe

I had been making the same peach pie recipe for over 30 years (ie vintage recipe!). It is from my trusted Betty Crocker cookbook.

Then I couldn't find a good peach anymore. After some not so tasty pies I gave up making it but didn't stop searching for the best peach to make my Peach Glace` Pie again.

Every August during peach season, I would ask my friends what kind of peach they use. Recipes never named a specific variety. No one could tell me. "Just use any kind" they'd say. It seemed to be a lost cause.

Until I walked into Wegmans recently where a sweet lady named Patricia was handing out samples of peach slices. She was so cute with her short white hair and white eyeglasses to match.

I asked her the million dollar question....what kind of peaches are best for a peach pie? She pointed to a display of Lori Anne Peaches that were $1.99 a pound. She didn't try to sell me the more expensive variety that she was slicing up for samples, but told me to go get a Lori Anne and she'd let me try it.

Eureka! It is a perfect peach. Not too sweet, not too hard and pretty when it is sliced.

I bought a bagful and went home excited to make my peach pie!

I usually cheat and use a Pillsbury All Ready Pie crust but since I was too lazy to go get one, I used another favorite recipe from years past from my Junior League cookbook. 

It is a one crust pie and the only baking you have to do is for the crust. Let's get started..

Peach Glace` Pie

2/3 cup shortening
1 teaspoon salt
1/4 cup boiling water
1 1/2 cups flour

Combine shortening with salt.
Add boiling water and mix.
Add flour.
Press crust into 9 inch pie plate. 

Bake at 450 for 10 minutes or until golden.


5 cups (7 medium) sliced and peeled peaches
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese softened
Cut up enough peach slices to make a cup. Stir together sugar and cornstarch in a saucepan. Gradually stir in water and chopped peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. completely.

Beat cream cheese until smooth and then spread on bottom of cooled pie crust. Fill shell with remaining sliced peaches. Pour cooked peaches over the top. Chill at least 3 hours or until set.

I just came back from having a slice (or two!) of this pie and it was all I had hoped for!! So fresh tasting and the crust was perfect for it. It was almost like eating peaches on shortbread.

Don't do what I did! You would think I knew better after making this for so long, but it has been a while. That is my excuse and I am sticking to it...….

Make sure you cook the peaches, sugar and cornstarch till fairly thick and then let it cool all the way down. In my excitement I didn't cook it long enough and it was too warm when I put it on the top of the pie. It all seeped through to the bottom.

The pie is supposed to have a thick glaze on the top that helps to keep all the peaches in place. It was still so good that I say who cares! I will do better next time!

***I had to come back and add this tip: If you have the time, put your peaches in a brown paper bag for 24 hours. It helps them ripen and sweeten up.

I hope you try this delicious pie! Enjoy!