Monthly Archives: March 2014

Asparagus Ricotta Galette

Posted on March 19, 2014 by Tina Garceau

Despite the dump of snow that plagued us on Monday and melted on Tuesday – there’s asparagus in the market, and that is a sure sign of spring! I had some ricotta in the fridge, and leftover mozzarella cheese from … Continue reading →

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The Greatest Store That Ever Was

Posted on March 18, 2014 by Joe_Williams

I was digging through a dusty 4-drawer filing cabinet in my studio when I came upon this catalog for a sadly gone but not forgotten store  — Rocketships & Accessories!

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Maria! I’ve Just Met A Girl Named Maria

Posted on March 17, 2014 by Tina Garceau

My friend, Maria got married on Saturday. She asked me to make some cookie trays for the occasion. Maria is probably one of the funniest and most sarcastic people I have ever met. I’m pretty sure she invented the eye … Continue reading →

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The Grey Man

Posted on March 14, 2014 by Tina Garceau

This book cover is a project that I’ve been working on recently. It was written by Jim Curtis – retired Naval Flight Officer, engineer for the defense industry, and now adds published author to his resume! Texas rancher and lawman … Continue reading →

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Ella’s Kith and Kin

Posted on March 13, 2014 by Joe_Williams

Here’s another family portrait featuring John Capewell’s wife Ella and one of his sons seated on the far left. My guess is that these are members of Ella’s family. The woman in the upper row, second from the right is … Continue reading →

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The Best Place To Satisfy The Inner Man

Posted on March 12, 2014 by Tina Garceau

This is an advertisement for Hotel Bornot from the program/souvenir booklet for the play L’ Aiglon starring Maude Adams which played in Philadelphia at The Broad Street Theater back in 1901.

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American Wax Museum

Posted on March 11, 2014 by Joe_Williams

Yes, Philadelphia once had a wax museum, and fortunately it was AIR CONDITIONED! The wax figures never would have survived a summer in The City of Brotherly Love if it wasn’t!

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Apple Flognarde

Posted on March 10, 2014 by Tina Garceau

A flognarde is fruit with custard that’s baked until it puffs up like a soufflé. I like to think of it as a cross between pudding and a cake. It can be served warm or at room temperature, and is … Continue reading →

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