I've been posting a little bit about my mom recently so I think now would be a good time to just admit it: I am her. Which is fine, because she's one of my absolute best friends and one of the people I look up to most in the world. But there's one thing about both of us that probably drives our husbands nuts. Okay, there's probably more than one, but only one is relevant right now. We tend to freak out a bit when company is coming. Well, she may freak out a bit. I go completely psycho. Seriously, just ask my husband.
The thing is, I really like having people over. I would much prefer people to come and be entertained at my house than me have to go elsewhere for an evening (and either find a babysitter or bring 6,000 lbs. of baby gear with us). I just also really like things to be perfect when people come over. Thanks, Mom.
But I'm going to venture a guess here: that's probably how my grandma was. The 50's housewife was always prepared, everything was always in its place, and the meals were always perfect. At least, that's what my literature suggests. So did 50's housewives actually like to entertain at home, or was it an obligation and a hassle more than anything else?
Carolyn Coggins, author of Successful Entertaining at Home writes:
Liking to have company is like being one of those characters who bet on the races. You simply can't help yourself.
I wish I had her attitude (though not her apparent gambling problem)! I do really like to have company, but the stress before they arrive and the mess they leave behind are just not my cup of tea. Still, I happily accept them to be able to hang out with my friends and feel like I, too, can throw a decent meal together for the ones I love. So how do I get to that place where it either a) becomes second nature to entertain fuss-free or b) I just stop caring about what people think about me so much!
In this changing world, elegance, formality, and well-staffed homes are no more our way of life than grandfather's surrey with the fringe on top. Instead, informal living and informal entertaining have forced their way into our existence.
First, I must say I am impressed with the Oklahoma! song lyric used there. Second, I guess the informal has been slowly creeping in since "the help" has been slowly creeping out. So what, exactly, does informal entertaining mean? Paper plates and cups? I confess I almost reached for them tonight because we had 5 friends over for dinner. However, I thought of June and got the regular ones. Now they are still sitting in my kitchen sink waiting to be washed. And I think...June, when did you really become a voice in my head? And how long will you be staying? And would you like to come clean my kitchen?
Informality at its best requires more common sense than servants. There always has been a dearth of thinkers, so if you have a first-class, usable mind, put it to work on your home.
My goal is informality with no stress. Think it's achievable? Ms. Coggins certainly thinks it is within the realm of possibility. I'm going to borrow her optimism and try to figure this out. Just you wait and see. Or if not, at least I'll have some fun adventures to blog about in the near future. Stay tuned!
Friday, March 25, 2011
Thursday, March 24, 2011
Going to Market
As someone who loathes the grocery store, it pains me somewhat to think that in the 1950's, June and other hip housewives like her may have frequented the grocery store or "market" several times a week. Or even...every...day.
I'm sorry ladies, but I just can't bring myself to get to the grocery store every day. Is that cheating on my 50's way of living? Possibly. But have you seen what the cost of gas is these days? Holy smokes, we gotta conserve! So I'm saying it's not cheating...it's being frugal. And that is something every good 50's housewife would approve of.
Speaking of frugality, I will share some of Good Housekeeping's Guide to Successful Home Management's "Guide to Wise Eating." This section gives a helpful list of dos and don'ts for making the most of your money and time at the supermarket.
Read your local newspaper for the best food buys - you will find the market reports an excellent guide.
I have preceeded many a trip to the grocery store hunched over a weekly ad, making my list from what is on sale, as my mom has often advised. It does save money, but often I feel like I'm buying stuff we really don't want or need just because it's on sale. A definite no-no. Case in point, I once brought home pomegranates which ended up going bad before we could eat them because I truly had no idea how to eat them. I know, I know, I could've Googled...but it just slipped my mind. All I'm saying is, sometimes the weekly flyer is helpful. And sometimes it just leads to uneaten produce. Proceed with caution.
Don't wait until you get to market to plan your meals. Plan them at least a day ahead, taking into account foods on hand in refrigerator.
This, I can do. I actually exceed this pointer, seeing as how I plan my meals for the week and thus cut my trips to the store tremendously. It also does cut down waste because often, I have 7 dinners planned for the week, but when I compare my plan with our family calendar (everything we have going on for the week), I often see a couple of nights where we're busy and will not have time for a huge, sit down dinner. I know, I know...not very 50's like. But I like to consider myself a 50's woman in a 2000's world. Plus, it keeps our grocery bill down.
Prepare a businesslike marketing list. Avoid buying more than the family will eat by checking your recipe and amounts to buy.
And what, praytell makes a list businesslike? Perhaps organizing the list into sections of the store. Listing the produce all together, the meat, etc. This is something I will do from now on - I probably do waste time by scouring my list over and over, trying to read my quickly scribbled notes and checking many times to see if I missed something. Sometimes I have to backtrack in the store and go down aisles I've already been down to pick up something I forgot the first time. It's dawning on me as I write this that maybe I would hate the grocery store less (notice I didn't say like it more) if I was a little more methodical about my marketing.
It is best to go to market to buy perishables. Then you can check on quality, watch for bargins, and keep up to date on new foods.
Um...not to sound dumb, but...where else would I go to buy perishables? I'm not sure what other options were available in the 50's...the farm, perhaps? Do inform if you have insight where I lack it. And stop laughing at me (mom!).
Read descriptive labels on foods in cans, jars, and packages for information on size, amount, variety, style, number of servings, kind of syrup, uses, etc. When you find a brand you like, remember the name.
Jif. That's a brand my husband likes and he won't eat any other brand of peanut butter. I actually called him from Costco the other day and told him they didn't have Jif, they have Skippy, and would it be ok to get that instead. No, he informed me. It would not. But it just goes to show you that you have to cater every tip and bit of advice to your family. If I buy Skippy just because it's on sale and it sits in our cabinets forever, that's not really a deal, now is it? Just ask those poor, untouched pomegranates. (P.S. I did look in the Joy of Cooking for how to eat those things, and did not come away enlightened).
Often you can save by purchasing a large rather than a small package of a product you use often and know will keep well.
I know I just mentioned it, but I will just take a moment to say: Hello, Costco! I'm borderline obsessed with Costco. For non-perishables especially their deals can't be beat. And in our tiny house, it's hard to find space sometimes for everything, but it's worth having less counter space to have the DEALS. I go in there and I marvel OUT LOUD (nerd alert!) at the savings there vs. the regular grocery store or drugstore. Do I have to live with the mockery of friends and family who come to visit and can't find anything in our fridge because the ginormous mayo (my husband's) and zillions of Vitamin Waters are in the way? Yes. Again, it's worth it.
Finally, get the full weight of a product for your money. Ask the price per pound, watch the scale while purchases are being weighed, and be sure to count your change.
I can honestly say I've never used a scale in the grocery store. I know my mom has told me tales of yesteryear when store employees would be on hand in the produce section to weigh everything out for customers. Now you're pretty much on your own. Even in the deli and at the seafood counter you have to watch the scale to make sure they're giving you the correct amount. It would be nice if there was a little more man-power in the stores the way there was in the 50's. It's like stores actually cared about their customers and what families were consuming.
The last bit of advice holds true in any era, and I remember my mom giving the same advice after realizing an employee mistake one time: always count your change and pay attention. No one cares about your money more than you do.
I'm sorry ladies, but I just can't bring myself to get to the grocery store every day. Is that cheating on my 50's way of living? Possibly. But have you seen what the cost of gas is these days? Holy smokes, we gotta conserve! So I'm saying it's not cheating...it's being frugal. And that is something every good 50's housewife would approve of.
Speaking of frugality, I will share some of Good Housekeeping's Guide to Successful Home Management's "Guide to Wise Eating." This section gives a helpful list of dos and don'ts for making the most of your money and time at the supermarket.
Read your local newspaper for the best food buys - you will find the market reports an excellent guide.
I have preceeded many a trip to the grocery store hunched over a weekly ad, making my list from what is on sale, as my mom has often advised. It does save money, but often I feel like I'm buying stuff we really don't want or need just because it's on sale. A definite no-no. Case in point, I once brought home pomegranates which ended up going bad before we could eat them because I truly had no idea how to eat them. I know, I know, I could've Googled...but it just slipped my mind. All I'm saying is, sometimes the weekly flyer is helpful. And sometimes it just leads to uneaten produce. Proceed with caution.
Don't wait until you get to market to plan your meals. Plan them at least a day ahead, taking into account foods on hand in refrigerator.
This, I can do. I actually exceed this pointer, seeing as how I plan my meals for the week and thus cut my trips to the store tremendously. It also does cut down waste because often, I have 7 dinners planned for the week, but when I compare my plan with our family calendar (everything we have going on for the week), I often see a couple of nights where we're busy and will not have time for a huge, sit down dinner. I know, I know...not very 50's like. But I like to consider myself a 50's woman in a 2000's world. Plus, it keeps our grocery bill down.
Prepare a businesslike marketing list. Avoid buying more than the family will eat by checking your recipe and amounts to buy.
And what, praytell makes a list businesslike? Perhaps organizing the list into sections of the store. Listing the produce all together, the meat, etc. This is something I will do from now on - I probably do waste time by scouring my list over and over, trying to read my quickly scribbled notes and checking many times to see if I missed something. Sometimes I have to backtrack in the store and go down aisles I've already been down to pick up something I forgot the first time. It's dawning on me as I write this that maybe I would hate the grocery store less (notice I didn't say like it more) if I was a little more methodical about my marketing.
It is best to go to market to buy perishables. Then you can check on quality, watch for bargins, and keep up to date on new foods.
Um...not to sound dumb, but...where else would I go to buy perishables? I'm not sure what other options were available in the 50's...the farm, perhaps? Do inform if you have insight where I lack it. And stop laughing at me (mom!).
Read descriptive labels on foods in cans, jars, and packages for information on size, amount, variety, style, number of servings, kind of syrup, uses, etc. When you find a brand you like, remember the name.
Jif. That's a brand my husband likes and he won't eat any other brand of peanut butter. I actually called him from Costco the other day and told him they didn't have Jif, they have Skippy, and would it be ok to get that instead. No, he informed me. It would not. But it just goes to show you that you have to cater every tip and bit of advice to your family. If I buy Skippy just because it's on sale and it sits in our cabinets forever, that's not really a deal, now is it? Just ask those poor, untouched pomegranates. (P.S. I did look in the Joy of Cooking for how to eat those things, and did not come away enlightened).
Often you can save by purchasing a large rather than a small package of a product you use often and know will keep well.
I know I just mentioned it, but I will just take a moment to say: Hello, Costco! I'm borderline obsessed with Costco. For non-perishables especially their deals can't be beat. And in our tiny house, it's hard to find space sometimes for everything, but it's worth having less counter space to have the DEALS. I go in there and I marvel OUT LOUD (nerd alert!) at the savings there vs. the regular grocery store or drugstore. Do I have to live with the mockery of friends and family who come to visit and can't find anything in our fridge because the ginormous mayo (my husband's) and zillions of Vitamin Waters are in the way? Yes. Again, it's worth it.
Finally, get the full weight of a product for your money. Ask the price per pound, watch the scale while purchases are being weighed, and be sure to count your change.
I can honestly say I've never used a scale in the grocery store. I know my mom has told me tales of yesteryear when store employees would be on hand in the produce section to weigh everything out for customers. Now you're pretty much on your own. Even in the deli and at the seafood counter you have to watch the scale to make sure they're giving you the correct amount. It would be nice if there was a little more man-power in the stores the way there was in the 50's. It's like stores actually cared about their customers and what families were consuming.
The last bit of advice holds true in any era, and I remember my mom giving the same advice after realizing an employee mistake one time: always count your change and pay attention. No one cares about your money more than you do.
Monday, March 21, 2011
Intimidated by Cabbage
So, obviously it's been a while.
I'm so frustrated with this whole computer business and sad that it's been keeping me from blogging. My husband has been kind enough to keep bringing home his work computer so I can check email at night, but we seem to have a zillion other things going on and it's hard to find the time to sit down and blog when I have such limited access to a computer. The good news is we shipped our computer to my brother, who is very handy in such matters and hopefully it won't be long until we have it back and running better than ever. I'm quite sure this is a problem June didn't have to deal with. GOOD GRIEF!
All this time, I've been pining away to blog about my beloved 50's again...and thinking of all sorts of things to write about. I've been keeping a list so when the computer is returned in working order, I won't have to waste any time. I definitely want to try some more 50's dinners (shh...don't tell my husband just yet!) and I'd love to throw a cocktail party or something to try out all the tips I'm picking up in my lovely books.
Tonight, I was thumbing through Thoughts for Food and came across a recipe I would like to try. It's for...get ready...cole slaw. Now, this may seem odd for a couple of reasons:
1. Doesn't everyone know how to make cole slaw?
2. I don't really like cole slaw very much
To point number one I will say a firm: no. No, I don't know how to make cole slaw...I can guess the major ingredients, but I've never made it before. Also, I'm pretty sure there are lots of different ways to make it. And this 50's recipe features sour cream (which I love) in place of the usual mayo (which is ok with me, but not as a main ingredient). My husband, however, does not share my love of sour cream...so maybe I'll have to make this when we have people over for dinner. The last thing he'll be excited about is 4 lbs. of tasted but largely uneaten cole slaw.
Point 2 - well, you can guess why I don't like cole slaw. All that mayo. Blech, it's just too much!
So let me share the recipe I found with all of you and hopefully in the near future I can add it to my 50's cooking repitoire (which, admittedly, is small at the moment).
Cole Slaw
1/2 head cabbage
salt
2 tablespoons vinegar
2 tablespoons oil
2 tablespoons onion juice
1/2 cup sugar
bunch of parsley, chopped
1/2 pint sour cream
Shred cabbage; salt, press with a weight, and let stand several hours. Drain off water and add vinegar, oil, onion juice, sugar, and chopped parsley. Before serving, fold in sour cream.
Now a few things about this recipe intimidate me (yes, it is possible to be intimidated by cabbage). One is: onion juice. Is this readily available in stores or is it something I'm going to have to press out of the darn things myself? Honestly, I have a hard enough time chopping onions without practically sobbing, so I'm not really sure how I'll press one without achieving a similar effect. Now you see why I've decided to blog about this particular recipe before I make it. Some of your comments have been very helpful in the past...I look forward to any advice I can get!
The next thing that worries me is that I'm supposed to "press" the salted, shredded cabbage with a weight. Umm...is this another thing I need to add to my wish list...or will my 30-lb. copy of The Joy of Cooking suffice? But that would require risking a salty, cabbage smell encroaching upon a beloved cookbook. Again, your thoughts are much appreciated.
So that's where I'll leave things for now. I'm looking forward to obtaining the ingredients and putting this slaw to the test tomorrow... or very soon, at least. If I can't find a sufficient weight, I know a pretty cute 18 lb., 12 oz. somebody who would love nothing more than to get his hands on 1/2 head of shredded cabbage...or anything else I don't want him to for that matter!
I'm so frustrated with this whole computer business and sad that it's been keeping me from blogging. My husband has been kind enough to keep bringing home his work computer so I can check email at night, but we seem to have a zillion other things going on and it's hard to find the time to sit down and blog when I have such limited access to a computer. The good news is we shipped our computer to my brother, who is very handy in such matters and hopefully it won't be long until we have it back and running better than ever. I'm quite sure this is a problem June didn't have to deal with. GOOD GRIEF!
All this time, I've been pining away to blog about my beloved 50's again...and thinking of all sorts of things to write about. I've been keeping a list so when the computer is returned in working order, I won't have to waste any time. I definitely want to try some more 50's dinners (shh...don't tell my husband just yet!) and I'd love to throw a cocktail party or something to try out all the tips I'm picking up in my lovely books.
Tonight, I was thumbing through Thoughts for Food and came across a recipe I would like to try. It's for...get ready...cole slaw. Now, this may seem odd for a couple of reasons:
1. Doesn't everyone know how to make cole slaw?
2. I don't really like cole slaw very much
To point number one I will say a firm: no. No, I don't know how to make cole slaw...I can guess the major ingredients, but I've never made it before. Also, I'm pretty sure there are lots of different ways to make it. And this 50's recipe features sour cream (which I love) in place of the usual mayo (which is ok with me, but not as a main ingredient). My husband, however, does not share my love of sour cream...so maybe I'll have to make this when we have people over for dinner. The last thing he'll be excited about is 4 lbs. of tasted but largely uneaten cole slaw.
Point 2 - well, you can guess why I don't like cole slaw. All that mayo. Blech, it's just too much!
So let me share the recipe I found with all of you and hopefully in the near future I can add it to my 50's cooking repitoire (which, admittedly, is small at the moment).
Cole Slaw
1/2 head cabbage
salt
2 tablespoons vinegar
2 tablespoons oil
2 tablespoons onion juice
1/2 cup sugar
bunch of parsley, chopped
1/2 pint sour cream
Shred cabbage; salt, press with a weight, and let stand several hours. Drain off water and add vinegar, oil, onion juice, sugar, and chopped parsley. Before serving, fold in sour cream.
Now a few things about this recipe intimidate me (yes, it is possible to be intimidated by cabbage). One is: onion juice. Is this readily available in stores or is it something I'm going to have to press out of the darn things myself? Honestly, I have a hard enough time chopping onions without practically sobbing, so I'm not really sure how I'll press one without achieving a similar effect. Now you see why I've decided to blog about this particular recipe before I make it. Some of your comments have been very helpful in the past...I look forward to any advice I can get!
The next thing that worries me is that I'm supposed to "press" the salted, shredded cabbage with a weight. Umm...is this another thing I need to add to my wish list...or will my 30-lb. copy of The Joy of Cooking suffice? But that would require risking a salty, cabbage smell encroaching upon a beloved cookbook. Again, your thoughts are much appreciated.
So that's where I'll leave things for now. I'm looking forward to obtaining the ingredients and putting this slaw to the test tomorrow... or very soon, at least. If I can't find a sufficient weight, I know a pretty cute 18 lb., 12 oz. somebody who would love nothing more than to get his hands on 1/2 head of shredded cabbage...or anything else I don't want him to for that matter!
Monday, March 14, 2011
Technical Difficulties
Hello all,
Sorry to have stopped posting for a while! I'm actually having some computer problems (aka my computer completely crashed and won't even turn on) so it's been tough to be able to get to another computer and blog. Until we can get it fixed, I will have limited access to my husband's work computer, so the blogging will be quite sparse at worst and intermittent at best. I'm sad because I have so many fun things I want to write about in the future, but I'm keeping track of all of them, and I'm sure I will be back soon.
I'm hoping to have at least one new post later this week. Until then, I will leave you with at least something from the 5o's: Goodnight and good luck!
Sorry to have stopped posting for a while! I'm actually having some computer problems (aka my computer completely crashed and won't even turn on) so it's been tough to be able to get to another computer and blog. Until we can get it fixed, I will have limited access to my husband's work computer, so the blogging will be quite sparse at worst and intermittent at best. I'm sad because I have so many fun things I want to write about in the future, but I'm keeping track of all of them, and I'm sure I will be back soon.
I'm hoping to have at least one new post later this week. Until then, I will leave you with at least something from the 5o's: Goodnight and good luck!
Wednesday, March 2, 2011
Planning the Party Around the Dress
For the past few weeks, I have been scouring Successful Entertaining at Home and I have been trying to decide when my first big entertaining (50's style, of course) event will be. I would love to have a cocktail party complete with highballs or a "hunt breakfast," complete with champagne or even just Saturday night supper with friends...complete with vino! I'm still in the deciding phase, but while I'm thinking about it, I would like to share some of Ms. Coggins' infinite wisdom on the topic of party planning.
The first piece of advice is to "be an armchair planner."
This is the business end of party giving, and you need to concentrate. Get a memorandum pad and a pencil - with a good end to bite on while you think - and settle down in the most comfortable armchair you can find (p. 19).
I like it. Get comfortable and then party plan. Perhaps I might be most comfortable planning in pjs with the fire going and a glass of...yes, vino. That really turns the planning into a party of sorts, which I'm guessing Ms. Coggins would approve of. Next, she advises us to plan the menu, as that is the focal point of any gathering.
Having decided what you will serve, right now is the time to make a grocery list and jot down on another sheet of paper Things to Be Done, for the party. Doing these now, and putting them on a spindle or wherever you can find them later, relieves you of that much of the required work.
I don't own a spindle, and I don't think I can do that sort of thing on my Kindle, so a simple notepad will have to suffice. Now I'm really starting to look forward to this party planning. Already it involves two things I love: comfort and lists. Check!
Now is the time to think about decorations, too, and any little novelty you decide might enhance your party. Jot down the supplies you'll need for these.
I had a Hawaiian themed get-together this past summer, that was very casual. My decor was those cheap plastic leis you get ten for a dollar at a party store. Much to my chagrin, no one really wanted them (they are very itchy) and I was left with many colorful things a baby could choke on strewn about my house. I may have to go very light on the decorations for any future shindigs I throw.
This may sound much more complicated than it is. By this time you have four lists - a guest list for your party, a menu, a shopping list for groceries and decorations or flowers, and a note to yourself about things to do, like "order extra ice Tuesday morning," "get candles."
More lists, huzzah!! I think I might need a whole notebook devoted solely to party planning and events...it's ok. You may take this moment to stop and make fun of me. But Carolyn and I aren't laughing with you, just so you know. Some people take their lists very seriously. And we're the ones who will be throwing the best parties.
While you are making plans, think about what you will wear to the party. Be sure the dress you wear is comfortable and that your shoes won't make your feet hurt.
That's good advice, if ever I heard it. And although I don't know the date or type of event I will soon host, I do know what I want to wear. I just so happened to have picked up a cute little black dress and heels at the mall yesterday. It's basically begging to be worn.
A good-looking hostess gown worn by you can be one way to make a quickly arranged supper at your house seem important and planned. On the other hand, if you are entertaining one person, a hostess gown may make the occasion more come-hither than you intend.
I'm not sure what qualifies a hostess gown (dress? I hear gown and prom or wedding immediately comes to mind...eek!) from a regular one, but I'm going to obey my LBD and wear it the first chance I get. Now I wish I could get Ms. Coggins (or June) on the phone to ask one last question: "Is it bad to plan the party around the dress?"
The first piece of advice is to "be an armchair planner."
This is the business end of party giving, and you need to concentrate. Get a memorandum pad and a pencil - with a good end to bite on while you think - and settle down in the most comfortable armchair you can find (p. 19).
I like it. Get comfortable and then party plan. Perhaps I might be most comfortable planning in pjs with the fire going and a glass of...yes, vino. That really turns the planning into a party of sorts, which I'm guessing Ms. Coggins would approve of. Next, she advises us to plan the menu, as that is the focal point of any gathering.
Having decided what you will serve, right now is the time to make a grocery list and jot down on another sheet of paper Things to Be Done, for the party. Doing these now, and putting them on a spindle or wherever you can find them later, relieves you of that much of the required work.
I don't own a spindle, and I don't think I can do that sort of thing on my Kindle, so a simple notepad will have to suffice. Now I'm really starting to look forward to this party planning. Already it involves two things I love: comfort and lists. Check!
Now is the time to think about decorations, too, and any little novelty you decide might enhance your party. Jot down the supplies you'll need for these.
I had a Hawaiian themed get-together this past summer, that was very casual. My decor was those cheap plastic leis you get ten for a dollar at a party store. Much to my chagrin, no one really wanted them (they are very itchy) and I was left with many colorful things a baby could choke on strewn about my house. I may have to go very light on the decorations for any future shindigs I throw.
This may sound much more complicated than it is. By this time you have four lists - a guest list for your party, a menu, a shopping list for groceries and decorations or flowers, and a note to yourself about things to do, like "order extra ice Tuesday morning," "get candles."
More lists, huzzah!! I think I might need a whole notebook devoted solely to party planning and events...it's ok. You may take this moment to stop and make fun of me. But Carolyn and I aren't laughing with you, just so you know. Some people take their lists very seriously. And we're the ones who will be throwing the best parties.
While you are making plans, think about what you will wear to the party. Be sure the dress you wear is comfortable and that your shoes won't make your feet hurt.
That's good advice, if ever I heard it. And although I don't know the date or type of event I will soon host, I do know what I want to wear. I just so happened to have picked up a cute little black dress and heels at the mall yesterday. It's basically begging to be worn.
A good-looking hostess gown worn by you can be one way to make a quickly arranged supper at your house seem important and planned. On the other hand, if you are entertaining one person, a hostess gown may make the occasion more come-hither than you intend.
I'm not sure what qualifies a hostess gown (dress? I hear gown and prom or wedding immediately comes to mind...eek!) from a regular one, but I'm going to obey my LBD and wear it the first chance I get. Now I wish I could get Ms. Coggins (or June) on the phone to ask one last question: "Is it bad to plan the party around the dress?"
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