I have a friend who has an adorable dog
named Chester Copperpot...
When I was thinking about this post he came to mind,
not because he is so cute,
but because of his quirky name...
He popped into my brain
while I was polishing my copper pots...
Why, you might ask,
were you polishing copper pots
on such a lovely day?
Because I am weird,
duh!
After I finished cleaning the super disgusting
greasy grime from the top
of my kitchen cabinets...
Don't ever go up there,
you don't want to see what collects over time...
I might be scarred for life...
Okay, if you decide to clean above your cabinets,
for the Love of Pete,
please wear rubber gloves....
It is so gross...
Anyway, I was on a roll,
after that nasty job...
In my peripheral vision were my pots,
hanging above the stove...
I clean the copper ones about twice a year,
so the job is a big one,
what with all the cooked-on tarnish
over the past few months...
Once, while in college,
when I was visiting the parents
of an old boyfriend,
I helped his mother with the breakfast dishes...
As we were talking, she polished the copper pan
she had just used...
It gleamed as she gave it a few light swipes
and she mentioned that she polished her copper pots
every time she used them...
Apparently the heat conductivity worked best
if the copper was shiny and bright...
Inside, I was aghast...
What?!
That was way too much work for me...
No chance of me having copper pots
with that kind of maintenance...
Fast forward a couple of years and I opened a Christmas present
that was a set of Revere Ware copper pots
from my mom...
"These will last you forever, Honey," she beamed...
Inside I was dreading the daily polish
they would need...
As you can imagine, I did nothing of the sort
and those copper bottoms became black as soot...
Once when Mom came to visit me,
at my twenty-something
dive apartment,
she spied my mistreated cookware
and set to work to return them
to their justified glory...
There are a variety of ways to clean the copper;
coarse salt and lemons,
catsup
or my favorite, Bar Keeper's Friend...
It really does make a difference in cooking
when the pots and pans are kept clean on the outside
and I have to tell you,
my Revere Ware and some other cool copper pots,
Mom has found for me, are the best...
There really is nothing like nice copper cookware...
A good friend of mine,
who is an excellent cook,
did not know the value and care of his Revere Ware
and he tossed them when they got cruddy
on the outside...
So sad...
So now my copper bottomed friends
are gleaming again and I feel good!
Told you I was weird...
Will I polish them each time I cook with them?
Nope, but that's okay...
They will still get the occasional TLC
to bring them back to life...
Yesterday I made this Strawberry Sheet Cake for the kids....
Thank you, Farmflavor.com, for this really delicious recipe...
It tastes so fresh and the color is delightful...
Enjoy!
Strawberry Sheet Cake
This pink cake with mashed sweetened strawberries and strawberry jello just tastes like summertime.Difficulty Rating: Easy
Recipe Created By: Karen Norton
Recipe From: Tennessee Home and Farm
Ingredients
- 2 cups self-rising flour
- 2 cups sugar
- 4 eggs
- 1 cup canola oil
- 1 cup milk
- ¼ cup sweetened strawberries, mashed
- 1 small box dry strawberry jello
- ½ stick butter or margarine, softened
- 3-4 cups powdered sugar
- ¼ cup sweetened strawberries, mashed
Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.Instructions
- Mix all ingredients and pour into greased 9x13 pan.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
- While the cake is baking, make the icing.
- Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
- Once the cake is cool, spread the icing on the cake.
- Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
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