vintage kitchen

I have accquirred and borrowed a few more vintage kitchen items this month.  A neighbor who was moving gave me this.

Her mother used it.  I love knowing this mama made her four children yummy food using this beautiful hand-powered kitchen appliance.  I am sad to see them go though.  My loving neighbor was raised that home from the time she was two years old.  I shall think of them everytime I make scalloped potatoes.  Which I made twice last week :)

I also borrowed mom-in-law’s juicer.  It was her grandmother’s!  It worked great, but it wasn’t fun to clean.

nana lupe’s mexican rice

Years ago my mother-in-law gave me the recipe her mother-in-law gave her.  Mexican rice has many variations, this one is from a real live mexican mama.  Nick’s grandma Lupe was known for her amazing mexican cuisine.  In fact she ran a tortilla shop right here in Bisbee.  The revenues from this little gold mine helped support her ten children.  Yeah, TEN kids.  And you thought I was crazy :) Here it goes…

What you need:

1 cup white rice

1  can of diced tomatoes or 3 fresh tomatoes diced (all I had was a huge can of whole tomatoes so, I cut them up)

1 medium onion (any variety)

2 tbs olive oil (or any oil)



1 tbs diced garlic (about 3 cloves)

2 1/4 cups of water *see below for canned tomato variation*

1 chicken bouillon cube or 2 tsp of powdered bouillon


1.  In a medium pot brown the rice and onion in olive oil

2.  *Meanwhile, drain canned tomatoes, placing the liquid into a measuring cup.*  If using fresh tomato, skip to step 3.

3.  Add garlic and tomatoes to browned rice mix.

4.  Pour in water, and bouillon *add water to tomato juice to equal 2 1/4 liquid total*

5.  Bring to boil.  Cover and reduce heat to simmer.

6.  Cook for 15-20 minutes or until rice has absorbed water.

7.  salt and pepper to taste.

Serve with your favorite Mexican meal.