Thursday Things: Kitchen Creations

A culinary inspired flat lay of fountain pens, notebooks, and ink.

We’ve whipped up some treats for you today in the form of a savory selection of fountain pens, inks, and accessories. Whether you’re jotting down recipes, crafting some creative magic, or cooking up a plan to tackle another day, we’ve got the ingredients for perfect writing. Thursday Things: Kitchen Creations assembles the right ratio of perfect pens, enticing inks, and appropriate accessories, resulting in a masterpiece of writing inspiration. Enjoy!

Featured products from left to right:

 

A culinary inspired flat lay of fountain pens, notebooks, and ink.
Platinum Preppy Fountain Pen – Black
A culinary inspired flat lay of fountain pens, notebooks, and ink.
Kaweco Classic Sport Fountain Pen – Green
A culinary inspired flat lay of fountain pens, notebooks, and ink.
Kaweco Classic Sport Fountain Pen – Bordeaux
A culinary inspired flat lay of fountain pens, notebooks, and ink.
Karas Kustoms Fountain K Fountain Pen – Red Aluminum
A culinary inspired flat lay of fountain pens, notebooks, and ink.
Kaweco Classic Sport Fountain Pen – Green
A culinary inspired flat lay of fountain pens, notebooks, and ink.

What’s your favorite fall recipe? Let us know in the comments below!


Write on,
The Goulet Pen Company Team

2017-10-11T13:46:19+00:00 September 7th, 2017|Thursday Things|16 Comments
  • Sara Hagen

    My favorite fall recipe is beef stew with dumplings. Take 3 pounds of beef chuck and cut into 1 1/2″ cubes. Brown in dutch oven with extra virgin olive oil and set aside. Cut 3 pounds of potatoes, 2 pounds of carrots, 2 pounds of onions and 3 celery stalks into 1 1/2″ pieces. Fry onions and 3 cloves of crushed garlic and 2 bay leaves in beef fond. Add potatoes onions carrots and celery. Add beef. Add beef broth and water (if necessary) to cover. Cover and simmer until done, approximately 2 1/2 to 3 hours. Make your favorite dumplings, spoon into stew and cover. Simmer until done, about 5 to 10 minutes more. Serve in bowls, approximately 6 generous servings.

    • Tom Johnson

      Sara, I’m taking notes! Thanks.

    • David L.

      That sounds excellent! I’ll write it down. Thank you!

  • Tom Johnson

    Fall Cooking! Love this! When trying out or developing a recipe I usually record each step on a Rhodia No. 16 Dotpad (using a fountain pen or three). When the recipe has evolved over time I will record the final version on a sheet of Clairefontaine Triomphe A4 paper, put it in a plastic page protector and into a 3-ring binder of our Favorite Recipes. Soon I’ll put together a beef stew much like Sara describes below, using one of my Cusinart Dutch ovens. But, we have a number of recipes we love for fall and winter: my wife’s family’s creamed chicken (I make my biscuits for this), various soups (my Southwest Lentil soup is a favorite, as is my wife’s vegetable beef soup and my cornbread). Brunswick stew in a Dutch oven. Then there are small pot roasts we do in the slow cooker, and my special Italian tomato sauce that I cook in the slow cooker. Of course loaves of fresh hot homemade bread (my Bread Logbook is a Clairefontaine spiral bound notebook). Cool fall weather is perfect for playing in the kitchen.

    What a wonderful theme for today’s Thursday Things, and my Karas Kustoms Fountain K will get used this fall (currently an EDC for me). Wonderful pens, notebooks, and inks in this episode. I like to make titles, margin notes, or special notations in my recipes using different colored inks. Today’s TT might inspire me to throw together a pot roast today! Fantastic photos and layout again, real eye candy. One of the photos should have a slice of steaming homemade bread in it!

    And, a word to the wise: when you create something new in the kitchen, take detailed notes of what you do, do not depend on memory. Once I threw together a vegetable soup just using odds and ends we had on hand. It came out wonderful, but I made it so quickly and had no notes of what I did, I could not remember the details later to make it again. Now I keep notes of even simple experiments, just in case.

    • Lydia At Goulet Pens

      All those soups sound delightful! I can’t wait to make some broccoli cheddar soup and New England Clam Chowder this winter!

  • David L.

    My favorite fall recipe. There are so many meals to choose from! A venison backstrap or tenderloin with a nice salt and pepper rub is a favorite. Vegetable beef soup is also a treat. I could not possibly pick a favorite! Maybe a steak sandwich. Those always make a great meal.

    This is a well-timed and well made Thursday Things! I love my Classic Sport and will more than likely order another. Perhaps the Bordeaux. And the Fountain K! Such a beautiful pen! I plan to get one in copper sometime, but who knows when! Have you heard anything on the new Decograph? Will you be carrying it? Thank you!

    • Lydia At Goulet Pens

      The Decographs are very sleek looking! I am not sure if we will be carrying them. I’ll have to check.

      • David L.

        Thank you, Lydia!

  • Kathy

    I feel so lazy next to the wonderful commenters below. I love fresh apple cider….don’t make it, just buy it! On a totally unrelated topic, please keep all those impacted by Harvey and now Irma in your thoughts and prayers. I’ve left my new home on FL’s east coast to escape the ravages of Irma. I really did not understand how much work it is to prepare for a monster storm, and then have to leave to wait it out safely!

    • David L.

      Kathy, I will. To be honest, when I first heard of Irma, you came to mind. Stay safe.

      • Kathy

        That’s so kind, David. Thank you. I brought my ex MIL (still friends) and my new puppy to Jacksonville. We’re fine!

        • Lydia At Goulet Pens

          Very glad to hear you are safe <3

        • David L.

          Kathy, I am relieved to hear that.

  • rob biemer

    My favorite fall recipe is:
    Long trousers, a comfy sweater/sweatshirt, a good fire in the back yard, a big mug of hot chocolate, my notebook and one of my less delicate pens–probably one of the Kawecos. 🙂
    As for food recipes, I’m a chef by trade so I don’t really have a favorite. When I’m cooking at home, I tend to cook whatever the person or people I’m eating with like.
    I don’t really use good paper in my kitchen work, it will inevitably get wet or something on it and my notes, lists, etc there are rarely worth keeping.
    I do use my fountain pens. And tend to favor compact, sturdy pens. Kaweco Sport mostly. I also use Bay State Blue ink. It’s not “bullet proof” but it’s pretty close! And the vibrant blue of it is NOT a typical food color so it’s easy to read.
    I tried a Preppy at work and it did well except I broke the clip off.
    The Kara’s pen you show here ought to have the durability for sure. I don’t have one, yet, so I can’t speak from first hand experience.
    As usual, nice post!

    • Lydia At Goulet Pens

      I love the image of the sweatshirt and fire! Sounds like the perfect fall evening. Also, great insights! Thanks, Rob! Also, I can say the Karas Kustoms pens would definitely be a great choice! My Fountain K is my go to travel pen because I never worry about anything happening to it.

  • ec

    Quick fall supper: Grilled cheese with tomato soup, preferably homemade but canned will work–add some basil and/or a bit of Tabasco.