Where the Magic Happens

Greetings and salutations! I thought I’d kick things off by showing y’all where I do my cooking. This is a gen-u-wine 1928 Barstow stove, which the Long-Suffering Husband either bought at an estate sale or found on the side of the street (hey, it was before I met him; I can’t clutter up my already fragmented memory with these sorts of details) and then painstakingly reconstructed.

Not only does it look purty, it actually works!

“Y’all”? “Purty”? Apparently there’s something about Depression-era appliances that makes me channel my inner Ozark housewife.

Anyway, the nifty thing about this stove is that it has no oven temperature setting; you can’t just turn it to 350°. You have to open the broiler, light the gas, and guesstimate how hot the oven will get based on the size of the flames. For the first year that I lived and cooked here, everything I baked was charred on the outside and raw on the inside. I felt like a much less successful Ma Ingalls.

That’s our little kosher-salt container on the wall above the tea kettle. Because, of course, no self-respecting self-styled 1928 Ozark housewife cooks without kosher salt. L’chaim, y’all.


6 thoughts on “Where the Magic Happens

  1. You have my utmost respect if you’re cooking on that museum piece! My mother cooked on a wood stove for the first 12 years of my life. Even that old thing had a heat thermometer on it.
    Not that you could regulate it. You simply built a fire, let it rage at 5-600 degrees until the wood began to burn down and the temp started dropping. At the opportune moment…insert biscuits! Stoking the thing while in the middle of cooking took foresight of almost psychic proportions! My hat is off to you!

    • The stove burners are really fun, too — you turn one of the knobs, then push a button which sends the flame whooshing out from the pilot light to ignite the gas. You’re welcome to come cook on it/with me anytime!

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