New Recipes for Spring 2021!
(and some old favorites from previous Blog Posts too)
“Eating well is the best revenge.” – George Herbert
And now for even more of our collected recipes!
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March 21st is National Crunchy Taco Day!
Good Tip: Use a 7-layer dip for easy filling, or prepare fresh fillings and salsa!
Sweet Corn Tamales:
Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
Time for “Jeopardy” – The Answer:
(the “Theme from Jeopardy” plays)
The Question is: Who is Julia Child?
Eggs à la Benedick (original recipe)
Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (No. 501). – created by Chef Charles Ranhofer at Delmonico’s
Napa Rose Lobster with Lemon and Vanilla Sauce
1 lobster (steamed, cracked and meat removed)
1 tablespoon clarified butter
2 minced shallots
1 cup white wine
1 cup chicken stock
1 vanilla bean or
1/8 teaspoon good vanilla extract
1 small pinch saffron
3 tablespoons diced tomatoes
1 tablespoon lemon juice
1 tablespoon fresh chopped thyme
6 tablespoons unsalted butter
In a sauce pan, sauté shallots in 1 tablespoon of clarified butter over medium high heat.
Add the white wine and reduce by 70 percent.
Add the chicken stock, half of one vanilla bean, saffron and reduce by 50 percent.
Add tomatoes, lobster, chopped thyme and lemon juice.
Remove sauce pan from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
1/2lb pork sausage, 1/2lb ground beef, 1/2 chopped onion, can of stewed tomatoes, half of a small can of tomato sauce, half of a small tomato – chopped, chili powder, red pepper, cumin, garlic, black pepper, and salt.
brown the meat and onions, add to pot with tomatoes and sauce, add spices to taste, simmer for awhile and let sit for a bit before serving. Add beans, peppers, other spices, whatever you like. Serve with toppings: cheese, chopped onion, crushed nacho cheese tortilla chips, sour cream and/or creme fraisch, etc.
Fried Rice with Minced Beef – Serves 3
1/2 pound minced beef
iceberg lettuce, shredded
2 eggs, lightly beaten
2 spring onions, finely chopped
2 bowls white rice, preferably leftover and reheated
2 tsp light soy sauce
salt, to taste
sugar, to taste
1 Tbsp light soy sauce
1 tsp cornflour
1/4 tsp chicken powder
2/3 tsp sugar
1 tsp water
1/2 tsp vegetable oil
1/2 tsp shaoxing wine
a pinch of pepper
Marinate minced beef with marinade for 15 minutes.
Heat oil over medium. Cook beef until 80% done. Set aside.
Add some oil again. Stir in beaten egg. Stir constantly until 60% done. Add rice, preferably reheated beforehand as it’d shorter the cooking time. Quickly stir fry evenly. Sprinkle salt and sugar to taste. When the rice is really hot thoroughly, add light soy sauce.
Toss in beef. Continue to cook and combine well. Add shredded lettuce and spring onion until softens. If you’d like to taste the crunchy veggie, then don’t fry too long. Serve hot.
Combination Fried Rice:
First, when it comes to fry rice, we have to use leftover rice because you don’t want any soggy rice. Mixing with all the other vegetables and meat, the rice would be just right, not so dry or soggy.
Second, use as many favorite ingredients as you like. There’s no only one rule to combine ingredients for fried rice. So, be creative and enjoy whatever you like.
Third, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.
Last but not least, don’t stir fry all ingredients with rice in the first place.You have to sauté the meat and vegetables separately. Then combine with the fried rice when it’s nearly done. Simple and easy
3 bowls (leftover steamed) white rice
1 onion (sliced)
1 sausage (cubed)
1 slice of ham (cubed)
6 mushrooms (sliced)
1/2 cup green peas
3 eggs, whisked
1 tablespoon (light/reduced sodium) soy sauce
pinch of black pepper (season to taste)
pinch or punch of salt (season to taste)
granulated sugar (season to taste)
Blanche the green peas in boiling water for 2 to 3 minutes. Drain and set aside.
Cut the onion, sausage and ham into small cubes. Slice the mushrooms.
Heat 2 tablespoons of cooking oil and sauté onion over medium heat.
Add mushrooms, cook until tender.
Add green peas and sauté for 2 more minutes. Set the vegetables aside.
Heat pan over medium heat, sauté sausage and ham until light brown. Dish up.
Clean the pan with a kitchen (or paper) towel.
Add 2 tablespoons of oil, pour in whisked eggs. When the egg mixture is half-way cooked through, add in leftover rice. Stir well for about 10 minutes on high heat.
When rice is evenly heated and mixed with the eggs, add the onion, green peas and mix well. Add the sausage and ham. Stir all ingredients together.
Add salt, sugar and black pepper.
Drizzle the soy sauce over the rice and toss. Season to taste.
Use whatever greens you like: capsicum, celery.
Add other meats: chicken, shrimp or pork.
Preheat the leftover rice in the microwave before adding, it will shorten the cooking time.
Enjoy the fried rice!
Sesame BBQ Chicken
Ashley’s Easy Awesome Everyday Fried Chicken
– Figure about one boneless chicken breast per person
– Filet each breast lengthways three time (four for thicker breasts)
– In one large bowl combine milk and about 2 or 3 eggs and wisk until mixed
– For breading use a brownie pan. In the pan combine about 3/4 cup of bisquik per breast along with your choice of seasonings. Use salt, pepper, garlic, ground sage, rosemary and some celery seeds. Add red pepper, cayenne, chili powder, or other spices to taste.
– Dip each filet into the milk and egg mix, then generously coat filet with breading mix and then fry untill golden brown.
For best results fry the chicken in a wok.
This chicken makes great strips that retain their juices.
You can also use the chicken for sandwiches, sliced in a salad, and may other things.
Manny’s Artichokes – reposting this one again! Manny Suarez RIP
(from the Renaissance Pleasure Faire’s Quail Inn and Manny’s Bistro in Westwood, CA)
Easy Bacon Cheeseball
A cheeseball is a spread made with softened cream cheese and other ingredients
in the shape of a ball, served with crackers, and usually served as an appetizer.
2 – 8oz packages of cream cheese (softened)
2-1/2 cups shredded cheddar cheese (or other cheese if preferred)
1 packet of ranch dressing mix
1 small packet of real bacon pieces (or use real chopped bacon bits)
1 cup finely chopped pecans or veggies
In a medium bowl, smooth cream cheese
Combine ranch dressing mix, cheese and bacon pieces – mix into cream cheese
Shape the mixture into a ball and then roll in nuts or veggies until fully covered.
Chill for at least 2 hours. Serve with crackers.
3/4 cup granulated sugar
2 teaspoons cinnamon
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
For Tonga toast:
1. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.
Banana Nut Bread:
Dixie’s Orange Bread:
Pan Pizza Doug and Pizza Sauce
(National Pan Pizza Day is April 5th)
F*CK YOU FACEBOOK! And here’s a new recipe.
“Feeling Saucy Bernais?”
(National Caramel Day is April 5th)
Prep: 5 minutes Cook: 3-5 minutes
½ cup packed brown sugar
2 tablespoons cornstarch
½ cup light corn syrup
¼ cup half-and-half cream or evaporated milk
¼ cup butter, cubed
¼ teaspoon salt
1 egg, lightly beaten
Combine brown sugar and cornstarch in saucepan.
Add remaining ingredients.
Bring to a boil and stir until thickened, about 3 minutes.
Grandma’s Cherry Cheesecake!
Chinese Almond Cookies
(makes 60 cookies)
1/2 lb butter
2-1/2 cups sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 egg, slightly beaten
2 tsp almond extract
60 blanched almonds
Cut butter into sifted dry ingredients.
Add egg and extract and blend well.
Shape into 1-inch balls and place on ungreased cookie sheet.
Flatten cookies and press one almond into the center of each.
Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.
1-1/3 cups almond flour, lightly packed
1 cup unsalted butter, chilled and cut into cubes
Pinch of kosher salt
1 tsp almond extract
1-3/4 cups flour
1 cup + 2 tbsp sugar
1/2 tsp baking soda
60 thinly sliced almonds
Place the almond flour, salt, and butter in electric mixer with paddle attachment
Beat on medium speed for three minutes.
The mixture will become coarse and chunky looking.
Add one of the eggs, reserving the other for later, and the almond extract.
Mix on low speed until just incorporated.
Sift together the flour, sugar, and baking soda then add to the butter mixture.
Mix at low speed until just combined.
Flatten the dough into a disc and wrap in plastic wrap.
Place in refrigerator. Chill for two hours.
Preheat oven to 325°F.
Line a baking sheet with parchment paper.
Place the other egg into a bowl and beat it.
Roll dough into balls about three-quarters-of-an-inch wide.
Flatten them on the cookie sheet:
Place the balls on the sheet an inch apart, press down to make a round coin shape.
Place a slivered almond on each cookie and lightly press it into place.
Paint the surface of the cookie with the beaten egg: using a pastry brush or fingers
(this will give the cookies that nice glaze after they bake).
Bake at 325°F for 13-15 minutes or until the edges just begin to tan.
Cool on the sheet on a wire rack.
Soft Oatmeal Cookies – Makes 2 dozen
In a medium bowl, cream together butter, white sugar, and brown sugar.
Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture.
Mix in oats. Cover, and chill dough for at least one hour.
Preheat oven to 375 degrees F
Grease the cookie sheets with vegetable oil or shortening
Roll the dough into 1″ balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a fork dipped in sugar.
Bake for 8 to 10 minutes.
Allow cookies to cool on baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
Ice Cream Bread
2 mugs of vanilla ice cream (melted)
1-1/2 cups of flour
cooking oil to grease pan
Preheat oven to 350 degrees F
Mix ingredients into a batter
Bake in a greased loaf pan for 45-50 minutes
OLD FASHIONED SOUTHERN PEACH COBBLER – Makes 18 Servings
Prep time: 30 minutes – Cook time: 1 hour 10 minutes
Additional (chill) time: 30 minutes – Total: 2 hours 10 minutes
Searching for a peach cobbler recipe that will make a yummy dessert?
Made with fresh peaches and a homemade pie crust.
Worth the time – No shortcuts. Serve warm with vanilla ice cream.
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated white sugar
- 1 teaspoon salt
- 1 egg
- 1 cup shortening
- ¼ cup cold water
- 3 pounds of fresh peaches (peeled, pitted and sliced)
- ¼ cup lemon juice
- ¾ cup orange juice
- ½ cup butter
- 2 cups granulated white sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter (melted)
Step 1: Use a medium or large bowl. Sift together flour, sugar, and salt. Work the shortening with a pastry blender until the consistency is coarse and crumbly.
Then in a small bowl, whisk together the egg and the cold water.
Sprinkle on the flour mixture, and mix in (with hands) to form the dough into a ball.
***Chill for 30 minutes***
Step 2: Preheat oven to 350 degrees F.
Roll out half of the dough into 1/8 inch thickness.
Use a 9×13 inch baking dish, cover bottom and halfway up sides with the dough.
Bake for 20 minutes, or until golden brown.
Step 3: In a large saucepan, combine the peaches, lemon and orange juice.
Add 1/2 cup butter, and cook over medium-low heat until butter is melted.
In another mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch;
Mix into the peach mixture. Remove from the heat, and pour it into the baked crust.
Step 4: Roll the remaining dough into a thickness of 1/4 inch.
Cut into half-inch-wide strips. Weave the strips into a lattice over the peach mixture.
Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Step 5: Bake 35 – 40 minutes, or until the top crust is golden brown.
Rachel Neff’s Killer Brownies – (Rachel Neff RIP)
4 sq. unsweetened baking chocolate
2/3 c. butter (NOT margarine!)
2 cups white sugar
1 1/2 c. unbleached flour
1 tsp. baking powder
1 tsp. salt
Use a 13″x9″x2″ pan; make sure to grease the pan well!
Preheat the oven to 350 degrees
Melt butter and chocolate over double-boiler, or on very low flame
(if you use the low flame be sure to check
to make sure the chocolate does not burn as it is melting)
While the butter & chocolate are melting, sift the flour, baking powder, and salt together on a piece of waxed paper (yes, it is still available in most supermarkets).
Once the butter and chocolate are totally melted, remove from heat.
Slowly beat in the 2 cups of sugar.
Once all the sugar has been incorporated, add 2 of the eggs.
Mix thoroughly, then add half of the dry ingredients. Mix thoroughly again.
Add the other two eggs, then the remainder of the dry ingredients.
Pour the batter into the greased baking pan.
Bake at 350 degrees for 30-35 minutes,
or until an knife inserted in the center comes out clean.
Cool brownies until you can’t wait any longer. Then eat.
I like them very much when they are frozen
and then I drink them with cold milk or hot tea with milk in it….
Zhanna’s Honey-Ginger Bourbon Balls
1 cup gingersnap cookie crumbs (i grind them in the food processor)
1 1/4 cups powdered sugar, divided
1 cup finely chopped pecans or walnuts
1 square (1 ounce) unsweetened chocolate, chopped
1 1/2 tablespoons honey
1/4 cup bourbon
Combine crumbs, 1 cup of the sugar and nuts in a large bowl. Combine chocolate and honey in a small bowl over hot water; stir until chocolate is melted. Blend in bourbon. Stir bourbon mixture into crumb mixture until well blended. Shape into 1-inch balls. Sprinkle remaining powdered sugar over balls. Refrigerate until firm. Makes about 4 dozen balls.
These improve with aging; store in an airtight container in the fridge.
They will keep several weeks, but are best after 2 – 3 days.
Fiesta Ice Pops
Candied Orange Peel
Strips of orange peel cooked in sugar syrup until they are soft and chewy.
They can be sugar coated or dipped in chocolate for extra fun.
3 Oranges – navel or Valencia
2-1/4 Cups Sugar (granulated)
Sugar for coating and/or Chocolate for dipping (optional)
Prep and Blanche the Peel:
Rinse and clean three navel or Valencia oranges.
Cut the top and bottom off each orange. Score the skin into quarters.
Remove the skin (both peel and pith). Cut into strips about ¼” wide.
(eat or save the peeled oranges for other use)
In a medium saucepan, place the strips of peel and cover with cold water.
Blanch the peels: Bring the water to a boil. When the water boils, drain the water from the orange peel strips. Rinse in fresh cold water. Repeat at least two more times.
Blanching removes any bitter flavor in the orange peel. (TIP: Blanch the peels 4-5 times).
Drain the water and place the peels in a bowl.
Use the same saucepan, and whisk together 2-¼ cups sugar and 1-⅛ cups water.
Bring the mixture to a simmer over a low heat.
Cook 8-9 minutes at a constant simmer, adjust the heat, and make sure it doesn’t boil.
Add the orange peel. Cook about 45 minutes to 1 hour on medium-low heat, until the white pith is translucent (not white), adjust heat as needed – maintain the simmer, keep from boiling.
Swirl the pan occasionally to make sure that all of the peels get covered with syrup.
DO NOT STIR, this will cause crystallation.
Drain the cooked syrup from the orange peels – (set aside and save for another recipe).
Toss the peels in a bowl of sugar to coat, or dip in melted chocolate and let set. (optional),
Transfer to a drying rack. When they are dry, store them in an airtight container.
Salted Caramel Pretzel Bark
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you’ll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt – ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
American Chocolate Week is celebrated the third week of March!
March 26 is National Nougat Day!
Celebrate the soft and chewy or hard and crunchy candy!
Nougat is made by whipping egg whites with honey or sugar, roasted nuts, and sometimes candied fruit. Traditional nougat is made with almonds and honey and has been a around since ancient Rome. Enjoy it on its own as candy, combine it with chocolate and/or other flavorings.
There are three basic kinds of nougats:
White nougat is made with beaten egg whites and honey
Brown nougat is made without egg whites, has a firmer and often crunchy texture
Viennese or German nougat is made with chocolate and nut praline
In Spain, nougat is called turrón.
The United States version is made with corn syrup and called divinity.
In the United States, modern candy makers use a different recipe.
They use a mixture of sucrose and corn syrup mixed with egg whites, gelatin, or hydrolyzed soy protein. It is a common and widely used ingredient because it is inexpensive and used as a filler instead of more expensive ingredients.
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- FUN COOKING RECIPES!
- FUN COOKING RECIPES 2
- FUN COOKING RECIPES 3
- FUN COCKTAIL RECIPES!
- FUN COCKTAIL RECIPES 2
- FUN COCKTAIL RECIPES 3
Mullah’s Chai Recipe!
(from the “Buck & Mug” with Don Brown’s blessings)
In first pot, boil fresh cardamom and sliced fresh ginger for a few minutes.
Drain the seasoned hot water into large teapot.
In a second pot, boil water, remove from flame,
Steep black tea and mint for 3 minutes.
Combine in teapot, serve, and finish off with honey and milk or cream.
Lemon and sugar are optional.
Dave’s Peach Pie Moonshine
Jelly Bean Shot
1/2 oz Blackberry Brandy (or Grenadine)
1/2 oz Anisette (or Sambuca, anise-flavored liqueur)
1/2 oz Southern Comfort
Pour Brandy (or Grenadine) into a tall shot glass
Float the Anisette (or Sambuca) on top of the Brandy
Float the Southern Comfort on top of the Anisette
Serve and enjoy
How to “Float” (Bartending 101):
Hold a bar spoon upside down over the drink and rest the spoon’s tip on the inner edge of the glass, just above the top of the liquid. Slowly pour over the back of the bar spoon and onto the top of the previous ingredient. Move the spoon up as the liquor level rises.
The key is in the three layers of liqueurs: poured on top of each other in order with the heaviest on the bottom and the lightest on top. “Float” the liqueurs by pouring them over the back of a bar spoon. This creates a pretty triple-layered shot. The ingredients have specific densities that make the separation easy. The greater the density difference, the more defined their separation. Density is determined by the sugar and alcohol content. Grenadine is one of the heaviest mixers used for cocktails and will almost always sink to the bottom of the glass, even if it is the last ingredient added.
NOTE: The Anisette will give the drink a “black licorice” jelly bean taste.
Jägermeister is a type of liqueur called Kräuterlikör (herbal liqueur).
You can substitute it for the Anisette/Sambuca or just do a shot or two of Jäger!
“Jägermeister is a digestif made with 56 herbs and spices. Developed in 1934 by Wilhelm and Curt Mast, it has an alcohol by volume of 35%. The recipe has not changed since its creation and continues to be served in its signature green glass bottle.” – from wikipedia
PLEASE DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”
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Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
Read our previous Blog Post “New Recipes for Winter 2020!”>
Read our previous Blog Post “New Recipes for Spring 2020!”>
Read our previous Blog Post “And More and More Recipes!”>
Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
Read our previous Blog Post “Disney’s Secret Recipes”>
Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>
FLASHBACKFRIDAY! August 2017
Wanted to share my good fortune: saw a Craigslist ad for Free Cookbooks and responded to it. A professional chef and food stylist was downsizing and giving away some of her cookbooks… well we went and picked up 6 boxes of truly amazing books (well, we had to box them up first). the entire Time-Life series with all the supplemental recipe books, lots of big hardbound famous chef books, culinary arts, Williams-Sonoma, anthology collections bound into yearly editions, weird foreign cookbooks because she had to learn as she was styling, and much more! And that’s not all because when we got there, there was also a bunch of stuff on the front porch that she didn’t sell at the garage sale and she told us to help ourself. All kinds of kitchenware, glassware, cookware, utensils and a whole box of vintage and antique kitchen items too! Here’s one small box of books:
This Sunbeam T-9 that we cleaned up a little was one of the fantastic pieces:
Yes, and it gets even better:
Cool? You can say that again!
There was also a bunch of “new in the box” glassware, vintage hats, clothes, toys & games, tools, a MCM rolling cart (that is now a side table), a Cosco stool in good condition, vintage golf clubs with bag, and more!