St. Patrick's Day Cards

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 I just put this year’s St. Patrick’s Day cards into the mail, via Saint Patrick, Missouri, in order to obtain their special postmark, available for the entire month of March. This has become somewhat of a tradition with me. I don’t go crazy embellishing the envelopes, because their lovely postmark and accompanying cachet (in green ink, no less) is nice enough on its own. If you would like to do the same, address your envelopes, stamp them, package them up, and mail to:

 Postmaster (Special Postmark Request)
Saint Patrick Post Office
Two Erin Circle
Saint Patrick, MO 63466

 

 It is probably too late to get cards for this year, but you can get some lovely cards from Amazon here, here, and here. So, plan ahead for next year. It is really great fun! This one is a real wowzer.

I’ll post a picture of what the postmark looks like when my card is received. Yes, I always send one to myself as well.

 

“Great Chefs” Postage Stamps!

It is high time great chefs were honored on postage stamps. On September 26th, they will be in the form of 49¢ “Forever” stamps that will be issued in sheets of 20.  Five chefs will be honored in this set, as follows (from the USPS website):

“Teacher and author James Beard (1903-1985) avidly fostered a more vibrant food culture in the United States. He was a passionate advocate of local ingredients and markets, and his popular books covered everything from seafood to bread.

“Through cookbooks, a trailblazing television show, and her landmark restaurants in the Boston area, Joyce Chen (1917-1994) became one of America’s greatest popularizers of Chinese food. She is also credited with introducing the flat-bottom wok to American kitchens.

“Julia Child (1912-2004) demystified French cuisine in the United States. Her extremely popular television shows and cookbooks made her synonymous with American cooking for more than 40 years, and she received the Presidential Medal of Freedom in 2003.

“By bringing such quintessential dishes as shrimp and grits and roast chicken to the plates of trendy restaurants, Edna Lewis (1916-2006) showed her fellow Americans the vitality of Southern cooking.

“Widely credited with introducing the Spanish small-plate tapas concept to American restaurants, Felipe Rojas-Lombardi (1946-1991) drew upon the eclectic kitchens of his youth in Peru to raise the profile of South American cuisine in the United States.”

Only the image of the stamp featuring James Beard has been released thus far (Oh, the intrigue!).  In the weeks prior to the release, additional designs will be released.  

Personally, I cannot wait for this fun set of stamps (that will pair nicely with the recently released set of Farmer's Market stamps - see below). What great bookplates these would make for our favorite cookbooks. Think of the culinary mail art. The mind reels, the stomach growls!

 

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