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Just a Small-Town Girl: Oldsmar’s Centennial Cookbook Challenge   

2 May

I always have and will always be a small-town girl. Once upon a time, I dreamed of moving to NYC to work as a fashion-magazine editor, and then I saw Times Square. Amazing and beautiful, yes, but it just wasn’t my cup of tea full-time. Originally from Granger, Indiana, I left that small town for another small town (Bloomington, Indiana) and eventually another small town (Oldsmar, Florida).

There’s just something magical about living in a small town. (Is John Mellencamp’s “Small Town” playing in your head yet?) I love knowing my neighbors, I love that my community feels more like a group of friends than strangers, and I love that we all wave to each other when we pass by.

And I particularly love living in Oldsmar — close enough to Tampa, Clearwater and Orlando so you get all the big-city fun but far enough of way that you retain the small-town charm in your everyday life. I love that I can walk to the library or to the water any afternoon, and I absolutely love the rich history of this area. Ransom E. Olds, the automobile pioneer, purchased nearly 38,000 acres of land in April 1916 to establish Oldsmar, and this year marks the city’s Centennial Celebration!

As part of that celebration, Oldsmar has been hosting themed concert events every fifth Friday of the month —and it was at one such event that I found an absolute gem: the Oldsmar Centennial Cookbook, featuring nearly 120 recipes from local residents just like me. The Friends of the Oldsmar Library put together this collection of treats, and I had to have one. $15 dollar later, I snatched up my copy and tucked it under my arm for safe-keeping until I could get home.

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On Sunday afternoon, I read the cookbook cover to cover, soaking in not only the recipes but a lot of wonderful history on Oldsmar and its residents. Each recipes has a notes area, filled with the lovely stories about the background of each dish, like the one Grace Kinane shared with the Stuffed Olives entry: “Longtime teacher at Oldsmar Elementary, Helen Scott, shared this after we swooned over them!” Or Bette Rae Maltinos’ submission for Brown Bread, “I have made this since my sons were very small and they could not wait to cut it and eat. I still make this for them even though they are now men.”

The cookbook is also filled with old photos documenting Oldsmar’s history like the town’s very first library and Mr. Olds and President Roosevelt in our streets among others. Who knew that Oldsmar hosted beach parties in the 1920s? Looks like quite a fun time from the photo! I wondered if they served any of these recipes there.

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The cookbook inspired me to start a challenge. I’m going to cook my way through each and every entry, starting with the very first one: Joan Wallace’s Bacon-Shrimp Bites. And so I did! Jumbo shrimp wrapped in bacon with a drizzle of barbecue sauce and honey make Sunday just that much sweeter. And with that first bite, I thought, “Yes, Joan. You were right. I should’ve planned for leftovers, because this was delicious!” Thank goodness for those notes.

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And as I continued read through the pages, I stopped thinking of this as a cookbook all together. It was so much more than a cookbook in my eyes. It was a book, filled with amazing stories. And it reminded me what recipes actually do — they let you gather as a family and make memories over some delicious meals. And within those note sections and among the old photos, there lied our real truth … we are neighbors who share, we are families that love, and we are a community with a treasured past. And that’s why I love being a small-town girl right here in Oldsmar. And that’s life in a nutshell.

Joan Wallace’s Bacon-Shrimp Bites

Jumbo Shrimp: As many as needed

Bacon Slices: Half the amount as shrimp

I cup barbecure sauce

1 drizzle of honey per shrimp

Toothpicks

Cut bacon in half and wrap around the shrimp. Secure with a toothpick. Place on a cookie sheet lined with foil. Broil 6 inches from heat for 5 minutes on each side or until bacon is crisp (we actually grilled these instead on foil). Drizzle with barbecue sauce and honey, and serve.

Note from Joan: I have been serving this for years. It is very quick to make and is low calorie (30 calories per shrimp). I love to have leftovers of this. Keep them in the fridge until the next day and have a few as a tasty lunch.

To purchase your own copy of the cookbook, visit the Oldsmar Public Library at 400 St. Petersburg Drive East in Oldsmar. You can also read more about it here.

MommaNut

 

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