It’s a ‘baby-minder’.
Apparently there are not enough totally frustrated mother’s of toddlers reading my blog, as no one came even close….
One slides the two top panels apart, drops the toddler in up to the armpits, slides them shut and…
The child is held upright and can walk back and forth along the wooden planks on the bottom – thus giving the active child a chance to move and yet keep him out of the fireplace while mom is busy with the cooking, laundry, etc.
Remember, that the fireplaces of the time were flush with the floor and large enough that a small child could walk right into them.
And there was always a very tempting, pretty fire burning….
The more sophisticated models no doubt had a place for a toy or two.
I don’t know how old this particular one is, but I think the style dates from the 1600’s.
Now I have to think of some other way to give away the cookbook…. Any ideas?
1 cup chicken stock or stock and water mixed
1/4 cup plus 1 1/2 tsp polenta
8 dry-cured, Greek olives
8 green olives
10 cherry tomatoes
8 – 10 small mozzarella balls,
1 tbs fresh snipped chives
2 tbs fresh snipped basil
1 tbs Balsamic vinegar
2 tbs plus 1 tsp olive oil
Polenta: Bring stock to boil in a small saucepan. Add polenta, whisking constantly – or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done remove from heat and pour into a small pan lined with lightly oiled plastic wrap (cling film, saran wrap…). You want the polenta to have a flat surface 1/2 – 3/4 inch (1.5 – 2cm) thick. I use a small, flat skillet with straight (vertical) sides. Smooth the top as flat as you can, cover with plastic wrap and refrigerate. Can be made hours ahead – I usually do it late afternoon/early evening.
Salad: Cut cherry tomatoes, olives and mozzarella balls in half and put into a salad bowl. Snip chives and cut large basil leaves in half; leave small ones whole. Add herbs to bowl. Whisk together 1 tbs vinegar and 2 tbs oil. Add to bowl and stir to combine. Cut polenta into 1″ (2.5cm) squares or chunks. Heat 1 tsp oil in a nonstick skillet. Add polenta and fry until golden on both sides. Add polenta to bowl, mix gently and serve.
In addition to the above, for the week of July 11, we have Chilled Tomato Vermicelli Soup, Lemon Prawns, Zucchini Tortilla, Steak with Glazed Mushrooms, Pasta with Fresh Tomato Sauce, and more…
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