Eight years ago today, on a June 14th 2007, I posted my first blog post ever on Cheap Ethnic Eatz. Never in my wildest dreams could I have imagined this blog would still be online after so many years. This post is number 926! And I cannot believe I am only 2 years shy away from double digits! This year I will celebrate with a special and sentimental Rhubarb Walnut Marmalade.
I am forever thankful to my family, friends, coworkers and all of you online for reading my posts, eating my food, help preparing it with me and leaving your cherished comments. I could never express enough my gratitude for each time you take a minute and come visit me here.
I do want to add a sober note this year. Let me tell you 8 years is a really long time. It kind of feels like 8 years is old blood, like a senior age in this online world. In the last year I have known of several long time bloggers who talked about how close they were to hanging up their aprons .The blogging landscape is changing and has so drastically in the last 3 years. There are so so many new blogs and bloggers now. I feel like I am not keeping up.Ā I am happy enough with where my blog is but, like all of us, I could put a lot more energy into it. And itās really hard not to compare yourself to more successful blogger friends. Donāt take me wrong, I love blogging and I have always said I keep doing it because I do it for myself first.
I have my moments where I wonder if I should continue. But I wonāt stop yet! I am not done! And just so I have it inked here, I do plan on revamping the site in the coming months! Hold me to my word and make me accountable lol.
This anniversary posts needs to shake up my blogging and cooking roots. I will do so by highlighting one of my biggest and first culinary influences: my maternal grandmother Juliette.
Funny enough her influence is mostly based on stories. I did eat her food many times, almost every Sunday as a child, but I have no recollection of what I ate. Not a single one. By the time I showed up she only prepared meals for the immediate family. But in her younger days she was definitely the hostess with the mostess! She took fine cooking courses (and sewing) and regularly entertained many friends and family. My mom tells me how she was the helper (slave) and one of her favorite stories to tell is how my grandmother had her slice maraschino cherries in 16 purely for dessert decoration. I may not have experienced these great dinners first hand but the tales really marked me.
Old Pyrex ad from my grandmotherās recipe binder
There is only one recipe she made that I clearly can still taste. It was her Rhubarb Walnut Marmalade. When we were all at the cottage in the summer my grandfather would religiously have toast with this marmalade every single morning. And I enjoyed it just as much. But I was baffled (at that young age) by the idea of my marmalade not being totally orange and having nuts in it!
Ā
The paper on which this recipe is written recently landed in my hands. No one has made it since her last batch, perhaps about 30 years ago. I have on a long term loan my grandmotherās recipe binder and a āhow to be marriedā book in which she also transcribed by hand many of her recipes. The book was given to brides and is a wife manual with lots of advertising andĀ a forward written by an archbishop. The book includes the marriage certificate and was published in 1930. It is beyond out dated and sexist but a fun read (so happy times have changed) and a lovely souvenir.
My grandmotherās The Book of the New Brideā 1930: intro page, marriage certificate, a recipe in her hand writing.
Some of her recipes do not always make sense or are hard to follow. When I mentioned it to my mom, she said my grandmother really wrote the recipes as reminders for herself and skipped a lot of steps ā things she just new. I was flipping through the pages when I came across the Rhubarb Walnut Marmalade and I knew at that moment I found my anniversary recipe.
Ad from the book, look at the price of Whisky
Grocery store flyer with prices 1935
Now I know why the marmalade was not orange: itās mostly rhubarb! I am posting her original recipe but I made only a fifth of the recipe and I got about 32 ounces.Ā I realized after I made it that I forgot to divide the nuts however but I really love them so no biggie. If you make it all, plan on caning. Looking for a new jam/marmalade to try? I would highly recommend this one.
Rhubard Walnut Marmalade
IngredientsĀ Ā
- 5 pounds rhubarb
- 5 pounds sugar
- 4 oranges
- 2 lemons
- 1/4 pounds walnuts
InstructionsĀ
- Cut rhubarb into 1 inch pieces and place in a medium saucepan with sugar.
- Add the whole lemons and oranges that have been chopped finely.
- Bring to a boil and simmer for 30 minutes.
- Add the walnuts and cook another 5 minutes.
- Store in 10 pint sized sterilized jars.
This is a great recipe. I cheated and used mixed peel from the bulk store and did 1/5 of the recipe as you did and got 4 250 ml jars full. close to the same as you did. They quickly disappeared! So I will do that again tomorrow with about 6 cups of rhubarb and 6 cups of sugar 2 1/2 cups of Peel and 2 1/2 cups of walnut pieces. I will also throw in a cup 1/2 of raisins. This is a really great recipe, thanks for finding it.
Thank you so much, Gord, for your comment and for trying the recipe. I am so happy you love it (my grandmother would be happy to hear this too). Let me know how it turns out with raisins in it. I am probably due to make a batch too š
Happy happy Anniversary to you and your dear blog. Your recipes are writing style are unique and there is always something exciting happening. Please do not ever give up. I love coming here because I know I will find something extremely creative and there is always a story with it. Rhubarb and walnut..wow! Iād love to make this marmalade sometime soon.
Thank you and so appreciate your compliment! Nice to know I am still coming off as creative, its getting harder and harder to find something totally weird to make lol. And I hope you give the recipe a try.
Wow, 8 years! Happy Anniversary! Iāve been doing this for about half that (bit more than half, I guess) and Iāve see tons of changes, too. Not all good, alas, Still enjoying blogging, though, so Iāll keep at it until I donāt. Anyway, love rhubarb and love walnuts. Rarely see them combined ā this looks outstanding. Thanks so much!
Thanks John and yes we should all keep at it as long as as it is fun. Glad you like the flavor combo of the marmalade.
A huge congratulations Eve and may there be many more fun years of blogging for you!! š
Thank you so much Lorraine!
What a great post Evelyn! The perfect post and recipe for your EIGHT year anniversary! Eight years! Iāve been at it for about 4.5 years and have seen lots of changes in my short stint. I canāt imagine the changes youāve seen. So glad to read that you plan to stay!! Bet youāve spent hours on end going through your grandmotherās recipes. What fun!!! Love this marmalade! Iām now on the prowl for some rhubarb. Thanks for a fun read!
Thank you MJ and glad you love the recipe so much. Hope you find rhubarb quick to try the recipe. Thanks for the continuous support š
And now someone ELSE is using RHUBARB in their recipe! I guess I REALLY need to jump on board! Never had it before!!
Yes Gigi run to the market now, the season is almost over. Dip in sugar or salt to enjoy raw š
There are so many new bloggers now and honestly, a lot of them donāt last. Most seek money for blogging instead of doing it because you love it. And most always start hot and are gone. I think if you want to last as a blogger, you should be true to your own goals and allow your blog to be a stepping stone for any other ventures you want to explore. You have an amazing space, keep blogging. You have something to offer that others may not.
Kia / The House of KTS
http://www.houseofkts.com
Thank you Kia for your great comment, support and encouragement. Lots of awesome perspectives here, as e discussed privately too. xoxox
You are one year older than me lol! I started blogging in 2008. Happy Blog anniversary Evelyne! All good things last long! This marmalade with the nuts looks absolutely delicious!
Thank you Katerina and well said āAll good things last long!ā
Happy Blog Anniversary Evelyneā¦it is funny that you mention about āhanging apronā, as I see myself in the same scenarioā¦and many times I feel that I do not have enough time in a day to do everything that I have to.
Anyway, it is such a sweet tribute to your grandma sharing this marmaladeā¦it looks very interesting with the nutsā¦and I can imagine how delicious this must be on a toast.
Have a a beautiful week dear š
Thank you so much Juliana and hope you will not hang your apron yet but nice to know I am not alone lol. Yes the nuts really make this marmalade unique and delicious. Have a wonderful week too!
Happy Anniversary to you and your wonderful blog!! And such a nice tribute to your grandmotherāI could see mine making this marmalade, too!
Thank you Liz and so happy to count you amongst my blogger friends! I think your anniversary is coming up soon too?
Congratulations on 8 years of your blog! We havenāt known each other quite that long, but itās close.. and your blog has always had items of interest! Itās quite a commitment to have a blog, imho. Especially when you get a nice following and you know that people are waiting for your next installment. Keep up the good work and I will definitely be on the lookout for a newly revamped site! You know Iāll hold you to it. š
Now, about this recipe: First of all wow did your grandmother have nice handwriting!!! I think I will make this and keep my fridge stocked. Iām sure this would be nice on pancakes or waffles as well as toast and other standard uses.. oh what about ice cream?? What a nice combination of ingredients! Should the walnuts be roasted before adding to the mix?
Congratulations again, my friend!!!
Aw Karyn thanks for your amazing comment and your real life friendship! Everyone this is a pro baker friend of mine š I am always so touched by your encouragement and comments, and when we cook together is the best! I certainly know YOU will hold me to the revamp lol.
About her writing amazing your notice, she was a left handed person and the nuns beat her into writing with the right, maybe not beat but it was a childhood trauma.
Yes this marmalade will go on EVERYTHING! Love you!
I was curious and had a look at your first post. Interesting beginnings.
Interesting to see those old articles ā and hoping those prices come back.
OMG I thing the first post was test lol, yes I have come a loooong way. And I wish those prices would come back too!
Evelyne, CONGRATULATIONS!!!
I love that lovely marmalade, the use of walnuts in rhubarb jam is new to me and I am totally intrigued with the combo.
Thank you Angie, so glad you enjoy it and thank you for all your support!
Wow what a great post Evelyne! First, Congratulations on your Blogiversary, I am so glad that you are going to stay blogging with us. I so enjoy your posts and your company. Secondly, How lucky are you to have gotten your grandmaās marriage book??? What a wonderful treasure to hold. The marmalade is lovely and I still have tons of rhubarb to use up. I will have to go sans nuts though as hubby is not a nut lover.
Thank you so much Wendy for your wishes and for your wonderful words, I am so happy to have āmetā you too. Yes having this book is a treasure indeed. No problem it will taste great without nuts too!
Bonjour Evelyne and BIG, BIG congrats! Well done and what a great combination for a marmalade! Wish I can try it now, but sharing the love in turn for you today!
Gday Joanne thank you so much for you best wishes and thank you for being my friend, you are a huge positive presence in the blog world!