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.