Just a show and tell of a recent weekend of treasure hunting and gathering with my Mom (dad and hubby too, but not as much enthusiasm). I include links for reference and my memory, no conflicts of interest here.

Destinations include: Port Gamble, Kingston, SODO, Beacon Hill, and hometown delivered.

Exhibit 1: Vintage Pyrex Refrigerator dishes

• Family heirlooms if you will. Used and loved at our family cabin, displayed with great care and pride in my Mother’s kitchen and now live with me, waiting for their next forever home. What is not to love!

Exhibit 2: Random Octopus drawing found on the side walk along Beacon Ave

• Displayed on vintage clip board unearthed at Pacific Antiques Gallery – nature bits (dirt) and all. Not sure what I will do with it but for sure gather some inspiration

Exhibit 3: Golden Christmas Orbs from Territorial Antiques

Exhibit 4: Glee Gum

• Did you know that Glee Gum and Chiclets are basically the only two gums on the market that don’t have aspartame? I was chopping on some Wrigley’s brand gum the other day and detected an after taste. Now they put aspartame in Big Red, Juicy Fruit, Double Mint etc. Not just for sugar free labeled gums any more. Just wrong. Aspartame does weird things to my thought patterns.

Exhibit 5:
FABRIC! From the Quilted Strait in Port Gamble. Destination stash!

Exhibit 6: Ceramic Bird’s Nest Dish from General Store Port Gamble

• Hubby asks “What is that for?” I say “Doesn’t matter! It’s a nest!” Many a thing (soap, real eggs, jewelry, change, cookies, baby chicks, candy) to be displayed I predict.

Exhibit 7: Enamelware stackable vintage lunch containers, retro clip board duo and THE Gold Cookbook

• From a wonderful antique mall – Pacific Gallery Antiques in SODO. The lunch containers fit right in with my obsession with “things to put other things in”. I can’t wait to organize my sewing and crafting items into this carryall.
• Louis De Gouy’s The Gold Cook Book a la 1948 is a must have for my vintage cook book repertoire. I have featured one recipe already from this collection as reprinted in an Amish book – here is the post with delectable photos! Twenty chapters to tickle your taste buds from Hors D’oeuvres to Variety Meats to Compound Butters, Candy and Pressure Cookery. You can be sure this will guest star in many a future post!
  

Exhibit 8: Modern Eco Lunch box (sort small for my lunch thought)

• What?! Another thing to put things in? Yes, more travel sized and oh so smooth and shiny in the hand. Rescued from the Tango Zulu store in Port Gamble.

Exhibit 9: Trims, bling and lace (sparkly classy stuff)

• For a real song, I’d say. Relish the embellish! I see some bib necklaces in my future…

Exhibit 10: The gift that keeps on giving – a new recipe: Candied Garlic!

• First time having candied garlic whilst dining on a delish salad at the Main Street Ale House in Kingston.
  
• E.A.S.Y – will be making this frequently to store in the fridge and pop on salads, charcuterie plate, with olives, sharp cheese, wrapped in prosciutto, alone, grilled meat and fish and maybe inside bahn tráng
  

Candied Garlic Recipe (inspiration from food.com and my taste buds)

1/2 cup light brown sugar
2 tablespoons unsalted butter
½ – 1 cup white wine or ½ cider vinegar plus 2 tablespoons water [ I have seen some recipes use beef broth instead with just a splash of vinegar]
1/2 cup fresh peeled garlic clove

1. Blanch garlic cloves if desired. Place all the ingredients in a skillet or sauce pan and cook slowly until liquid becomes syrupy. Taste and adjust vinegar, sugar or salty flavors as needed. If need be remove the cloves and reduce the syripe the rest of the way so they don’t get mushy.
2. Alternatively you can place the sugar and butter in a small heavy skillet and add wine in parts, allowing it to reduce a bit before adding more. Over medium heat, cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.

Keep the syrup!

OR Alternatively, following a more Japanese tradition.

Combine garlic in honey in a jar and let it sit in refrigerator one week or so. This is currently in process.

OR alternatively alternatively, add some soy (a tablespoon or so) to the honey heat through and then cool in fridge.

Off to introduce the lovelies to their new homes and tidy up around them.

I would love to hear of your treasure finds!