Six-Year Itch* and a Brand-New Blog

I've been thinking about this blog a lot lately. I haven't been writing, but I've been thinking. There was a lot of "Why am I doing this?" and "Why don't I enjoy this any more?" I feel bad that I haven't checked other blogs or social-media sites in weeks, even though I consider many of you to be my friends. It was all starting to feel like work--and not the good, fulfilling, energizing kind. I'm feeling hemmed-in and limited and stuck to a computer. Not how I want to feel on a day-to-day basis! I think what's happened is that the premise of this blog has become too limiting. I was a history major in college and I spent most of my money in middle school and high school buying vintage awesomeness at estate sales. However, (like most of you, I imagine) I live in the twenty-first century and I'm OK with that. I have lots of interests, not just food. I do want to keep blogging (and blogging about food) but I'd like the freedom to not just write about old food.

I'm not getting rid of The Past on a Plate and I will continue to post here when it makes sense to do so. I'm currently in the process of creating a new blog, writing a book and developing premium content. It's all in the beginning stages, but I'm very excited about it. I'll be making announcements as I get further along in my work. If you're a subscriber, you'll be sure to get all the info as it's available.

While we're at it, I'd like to send out a HUGE thank you to everyone who filled out my UAP survey so far. If you haven't done so, please take a few minutes and fill it out. It's anonymous and quick and will help me out so much. https://docs.google.com/forms/d/192E9hvRuvwg1_vmZ88S3BMZ0-Tvm9f9IGFvPQkjYK44/viewform

*Yes, we're coming up on my six-year blog anniversary. Hard to believe!

P.S. Come and say hi at LaurenHairston.com!!!

Dinner and a Movie: Experiment Perilous

This fish dish from Mrs Beeton is made just like Wiener Schnitzel and, like Wiener Schnitzel, it's crisp and crunchy on the outside and juice on the inside. It creates a really perfectly-cooked fish. Use it for almost any white fish and serve with buttered potatoes and broccoli.

Life This Week: March 11, 1940

Chocolate Pudding and Orange Butter Cookies

Life This Week: March 4, 1940 and a Confession

There are a couple of recipes in this issue of Life magazine. The one I decided to try is the Bacardi. Since Paul and I have had some bad luck with liquor lately, we decided to spring for the rum and try something new. You know what? It was dee-licious. Plus, it helps prevent scurvy.

Bacardi ad in Life / my delicious Bacardi cocktails

Vile Vintage Cocktails

I think I'm pretty lucky in that most of the recipes I try turn out well and I usually end up liking whatever it is (there are definitely exceptions). I keep an open mind and often try things that don't even sound that great, so it's surprising my odds are as good as they are. I do occasionally get repeated "fails" in a row as these three cocktails will show you...

By the way, all three recipes in this post make two drinks and each is shaken over ice, if you're actually tempted to try any of them. If you do, I want to hear all about it.

Life This Week: February 26, 1940

Remember when I made Sausage Cobbler? The recipe was from an ad in this issue of Life. There were so many yummy-sounding recipes to try I couldn't stop at just one. Need an easy weekend breakfast? Love cornbread and maple syrup and sausage links? Thought you would. You should definitely try out this recipe.