This is so enjoyable, Evan. It’s relatable even though Thanksgiving wasn’t a big holiday in our home. My immigrant family made a much bigger deal about the Jewish holidays. I really began celebrating and appreciating Thanksgiving as an adult. You’ve inspired me to try a chestnut stuffing this year—probably with a combo of boiled and roasted chestnuts if I can find them. Happy Thanksgiving!
I am from Toronto and Thanksgiving wan't Thanksgiving unless we had Pepperidge Farm dressing! However, we never used chestnuts - really did not need them.
Prancing is precisely the image that came to mind when I saw the subject line of Black Olive Fingers, and it brought a big smile to my face! Thank you for that invitation to visit the past!
I grew up in the Neutra enclave on the east side of Silvers Lake (in a house designed by his associates-not by him.) Where is the Schindler house? I can’t picture it. And, you’ve inspired me to make chestnut stuffing since I won’t have to roast and peel them.
Yes, I saw it and didn’t recognize it. Not a surprise as I’m not familiar with the west side-except for the big place that belonged to the guy who invented the rubber tip for Bobby pins!
And, my grandparents lived on that hillside before there were other houses there. Silvers Lake was a big pond. My uncle once brought a cow home. Shows how rural it was. He had to return the cow.
My mom also used to roast chestnuts for stuffing. We didn't have to help with that task, but she did make us shell almonds, hazelnuts, and walnuts--tons of them--for Christmas cookies. Do you still roast and peel them? I confess I buy the ones in jars (except for when I want to roast them to eat them on their own). I have many fond memories of getting chestnuts from the carts in NYC. Even if the nuts themselves weren't always great, the aroma and ritual were.
Shelling all those nuts must not have been fun. Child labor! I buy them ready peeled now but if I see them in the store I throw a few in the oven for the memories and the aroma.
As a kid growing up in LA, Thanksgiving always included the black olives on the fingers ritual, and occasionally eating so many of them that I was queasy. What a delight to see Diamond Bakery mentioned. My cousin married a son of the Diamonds, so I was related to the bakery, however obliquely.
How nice to read your reply, Evan. I was an Angeli diner on my visits to LA back in the day. I am a Chez Panisse alum (first chef of the Cafe) who trained in northern Italy in the late 70s, so Angeli was quite a delight.
I grew up in the Fairfax district, and a visit to Diamond Bakery was a weekly ritual for my mother during the 50s and early 60s. I often went with her. She always bought challah, corn rye, egg bagels, and a piece of "racetrack cake," similar to a chocolate babka at Diamond. Then we went to Freddy's for sour cream and cream cheese, and to Canter's for lox. Pitted black olives on the fingertips was obligatory on all holidays during childhood!
YES we STILL have tomatoes that won't give up the ghost. In the best way! It's been a year to remember! Haven't seen such a wonderful season in 20 years.
Thanks for the trip down Memory Lane, Evan. Wishing you and yours a joyful and tasty Thanksgiving. I'm thrilled to be coming to CA for the holiday, including cooking part of the meal with my now-12 year old grandson. What unmitigated happiness.
I just heard from one of my cousins. Apparently his dad (also my cousin) worked for Pepperidge Farm his entire career! Amazing news.
This is so enjoyable, Evan. It’s relatable even though Thanksgiving wasn’t a big holiday in our home. My immigrant family made a much bigger deal about the Jewish holidays. I really began celebrating and appreciating Thanksgiving as an adult. You’ve inspired me to try a chestnut stuffing this year—probably with a combo of boiled and roasted chestnuts if I can find them. Happy Thanksgiving!
I’ve heard that some Costcos have them
I just bought some at Gelson’s!
Thanks, Evan! I’ll check it out.
I am from Toronto and Thanksgiving wan't Thanksgiving unless we had Pepperidge Farm dressing! However, we never used chestnuts - really did not need them.
Have a wonderful holiday.l
Prancing is precisely the image that came to mind when I saw the subject line of Black Olive Fingers, and it brought a big smile to my face! Thank you for that invitation to visit the past!
I grew up in the Neutra enclave on the east side of Silvers Lake (in a house designed by his associates-not by him.) Where is the Schindler house? I can’t picture it. And, you’ve inspired me to make chestnut stuffing since I won’t have to roast and peel them.
I loved those Neutra houses. There’s a link in the text that goes to the Instagram of The Walker House. West side of the lake in the hills.
Yes, I saw it and didn’t recognize it. Not a surprise as I’m not familiar with the west side-except for the big place that belonged to the guy who invented the rubber tip for Bobby pins!
And, my grandparents lived on that hillside before there were other houses there. Silvers Lake was a big pond. My uncle once brought a cow home. Shows how rural it was. He had to return the cow.
There are several Schindler houses on the same block.
My mom also used to roast chestnuts for stuffing. We didn't have to help with that task, but she did make us shell almonds, hazelnuts, and walnuts--tons of them--for Christmas cookies. Do you still roast and peel them? I confess I buy the ones in jars (except for when I want to roast them to eat them on their own). I have many fond memories of getting chestnuts from the carts in NYC. Even if the nuts themselves weren't always great, the aroma and ritual were.
Shelling all those nuts must not have been fun. Child labor! I buy them ready peeled now but if I see them in the store I throw a few in the oven for the memories and the aroma.
As a kid growing up in LA, Thanksgiving always included the black olives on the fingers ritual, and occasionally eating so many of them that I was queasy. What a delight to see Diamond Bakery mentioned. My cousin married a son of the Diamonds, so I was related to the bakery, however obliquely.
I love oblique relations. And I relate to the overconsumption of the olives.
How nice to read your reply, Evan. I was an Angeli diner on my visits to LA back in the day. I am a Chez Panisse alum (first chef of the Cafe) who trained in northern Italy in the late 70s, so Angeli was quite a delight.
I grew up in the Fairfax district, and a visit to Diamond Bakery was a weekly ritual for my mother during the 50s and early 60s. I often went with her. She always bought challah, corn rye, egg bagels, and a piece of "racetrack cake," similar to a chocolate babka at Diamond. Then we went to Freddy's for sour cream and cream cheese, and to Canter's for lox. Pitted black olives on the fingertips was obligatory on all holidays during childhood!
My mom had the same order as yours except for the egg bagels. Mom preferred onion. But oh that racetrack!
I forgot to include onion pletzl. We always had one or two in the house. A buttered hunk of pletzl was a favorite snack.
Happy thanksgiving Evan
I love the black olive fingers and the chestnuts!
Opening oysters and slicing chestnuts are both lethal...ouvrir les huitres I Ouch!
YES we STILL have tomatoes that won't give up the ghost. In the best way! It's been a year to remember! Haven't seen such a wonderful season in 20 years.
Nice memories! Happy T'Giving.
To you too! Do you still have tomatoes going? I have one plant that refuses to die.
I can't believe Angeli is no more - I miss it sooo much - and I can't believe Diamond Bakery closed. Went there since the 1940's.
On both those counts, me too and me neither!
Wow, this makes me appreciate the small packets of shelled chestnuts that you can get from Asian grocery stories. Tender, with no chestnut-chasing!
According to Marcia (see above) Costco has them!
Very nicely written!!!
Thanks for the trip down Memory Lane, Evan. Wishing you and yours a joyful and tasty Thanksgiving. I'm thrilled to be coming to CA for the holiday, including cooking part of the meal with my now-12 year old grandson. What unmitigated happiness.
What a lovely way to spend the holiday!
I am euphoric, Evan. Thanks.
Fun piece to read! Thanks!
So what about using shelled, vacuum-packed chestnuts? They work well for my modified recipe from the old classic, “Joy of Cooking”.
They didn't exist back then.
Yep — I remember stabbing myself peeling them while living in the West Village. Loved the smell of chestnuts roasting at a street corner vendor…
Now I happily buy peeled ones at Costco in MdR!
Is this something new for you, Evan? Or is it a new discovery for me? In any case, I'm happy to see you here. xx Nancy
Hi Nancy. Not new, but I've been too intermittent.