Because of the ancient foodie pics I posted the other day, several of you asked about the recipes I used back in the old timey days. Specifically, you wanted to know more about the Peking Duck and the cannoli.

Luckily, rather just bookmarking cookbooks, back then I’d type out my favorite recipes on index cards. And surprise, surprise, all these years later, I’ve still got ’em.

And so, here, copied over from I have no idea where, is the recipe that created that Peking Duck.

I’m sure it’s far from the best recipe—I’ve been told I should have used a bicycle pump to inflate the duck at some point if I wanted truly crisp skin—but it’s what I used back then.

As for the cannoli, here’s the recipe which I presume I cut from the box containing the metal cannoli forms.

Again, I’m sure you could find better recipes elsewhere, but it’s what twentysomething me used the last time I cooked either of these, which was what seems like (and almost was) a lifetime ago.

And, hey, if you do find those better recipes, let me know!