The rolling pin above is as old-school as it gets.
It’s not in vogue like those slender, tapered, elegant French rolling pins coveted by today’s bakers.
The red color on the handles long ago started fading away in spots.
It may be worse for the wear, but I wouldn’t trade it for anything.
You see, it was my late-Mom’s rolling pin.
I’m not even sure when she acquired it. All I know is that for as long as I can remember, it was stored in a cupboard in our family home, along with all the other baking equipment.
As a kid, I’d rifle through that cupboard till I found it, then roll out dough for peach pies in the summer or fanciful decorated cookies for Christmas in the shapes of stars and snowmen.
Nowadays, that rolling pin is tucked away in a drawer in my own kitchen. Whenever I take it out and place my hands on the smooth wood that’s seen so much use, it just feels so wonderfully right.
And that’s why I can never fathom replacing it.
Contest: Now, it’s your turn. Tell me what’s the one kitchen item you could never give away or live without?
The best or most memorable answer will win a $100 gift card to an any CSN online store. After all, at this time of year with gift-giving at the forefront, who couldn’t use one hundred smackeroos to put toward the purchase of anything from new bedding to extra serving platters to wine glasses to even bar tables and stools.
Contest is open only to those in the United States and Canada. Deadline to enter is midnight PST Nov. 27. Winner will be announced Nov. 28.
Tyler Florence Cookbook Winner: In my most recent Food Gal contest, I asked you to tell me what you wanted celeb chef Tyler Florence to teach you if he came to your house for a day.
Here’s the winning entry, which wins the copy of Florence’s new cookbook, “Tyler Florence Family Meal” (Rodale):
Congrats to Bria, who wrote, “Oh lord, I love Tyler Florence. This looks absolutely incredible, possibly my perfect brunch food. I would have Tyler show me how to make something that takes a really really long time. Like a 60-hour slow sous-vide short rib, or a 24-hour smoked Boston butt or something. Anything to get him into my kitchen, and stay there all weekend. That is the g-rated version of my actual answer.”