Saturday, May 8, 2010

8 May 1956 “ The Secrets of Baking Powder and Soda Revealed and Homemade Cake and Brownie Mixes.”

 woman in kitchen bw My increasing obsession with food and it’s origins keeps leading me down various paths of wanting to both find myself closer to food origins and to find ways to make it easier for any of you.
Case in point, there may be some ladies out there that don’t mind making a cake from a mix. It’s easy. You grab it at the store, add some water oil and eggs and bake. However, if you read the ingredients, you can see it is just the dry ingredients of a cake mix, but with lovely added preservatives. Also, more packaging to throw out!
Making a cake from scratch is not hard. Especially when you think of it as a cake mix: You put the dry ingredients together and then the wet and then you add the dry to the wet. When you make a box mix, you just dump it all in and it works. So, I figured, there has to be a way to just make some mix yourself and store it. Then you can also store it in darling containers in your pantry or cupboards. Another excuse to do more “nesting” is always good. I have actually saved a bunch of old coffee cans and then I either paint them or cover them with paper. I even make cute ‘vintage’ labels by using images of old wallpaper etc. But I digress, back to the cake mix.
womanwithtesttube So, in trying to come up with a good easy dry mix that one could store and use when they liked, I began to research more about baking soda and baking powder. Again, the more I look at something the more I want to keep unfolding the layers, like an onion or rose, petal by petal. Here are these two ingredients, Baking Powder and Baking Soda, that I use all the time. What is it? How does it work? I need to know in order to make the cake mix effective.
So, here is probably more info on both soda and powder than you ever wanted to know:
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder.  It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.
  • The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour.  The amount will depend on the ingredients and how they are mixed.
  • Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk, sour milk or yogurt). Since homemade baking powder immediately releases its carbon dioxide gas when it is added and then moistened by the batter, it is important to bake the batter right away
  • To test baking powder's effectiveness: mix 1 teaspoon (5 grams)  baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months.
  • To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.
So, here is a make ahead cake mix. You could mix it up during a few free moments and have it on hand. Then, even when you want to try some of the recipes they have out there for, say, Box cake mix cookies, you could make it with your homemade mix.

6 cups flour
4-1/2 cups sugar
3-3/4 tsp baking soda
1 cup powdered milk
1-1/2 cup cocoa
3 tsp salt
Use four cups mix for one cake. To this mix add ½ cup melted butter (or salad oil as most mixes have you use), 1 cup water, 2 beaten eggs, and 1 tsp vanilla.
I also like it like this without the powdered milk (not a huge fan) and then you add the fresh milk at the time. You can also do 1/2 milk 1/2 cream for a richer cake.
6 cups flour
4-1/2 cups sugar
3-3/4 tsp baking soda
1-1/2 cup cocoa
3 tsp salt
Use four cups mix for one cake. To this mix add ½ cup melted butter, 1 cup milk, 2 beaten eggs, and 1 tsp vanilla.
Here is an easy to make and store (good for 6 months) Brownie mix. Really just a slight variation of cake mix

  • 6 c. all purpose flour



  • 4 tsp. baking powder



  • 8 c. sugar



  • 8 oz. unsweetened cocoa powder


  • To make the brownies:
    1. 1/4 c. melted butter, 2 eggs, beaten well, 1 tsp. vanilla 1/2 . chopped nuts (optional)
    2. Preheat your oven to 350 degrees. Beat ingredients until smooth. If you are using nuts, you can stir them in now.
    3. Pour your brownie batter into your greased pan and pop it in the oven for about 30-35 minutes.
    I was going to show some chicken pictures and also talk about meat in conjunction with my continuing study of modern man and his distance from food, but I will do that next. I think if I start posting smaller posts, I will get back to posting more often. So, next time: Chicks and the Chicken Industry and some more on gardening. I need to post and discuss my April Dress Challenge as well. So much to-doing.
    Happy Homemaking.

    Tuesday, May 4, 2010

    4 May 1956 “Chicks, The Future of Food, Robots, Chicken Fried Steak, Cream Gravy and Biscuits”

    I have been again so into my current projects I have been rather bad blogger. I have even forgot to nominate an Apronite of the Month for this month.

    Many things have been going on around here. Working in my garden. My eggs are beginning to hatch today. eggpipping  Here you can see it piping. The little hole that has been made by the chick inside scraping away with the little bump on his beak called the ‘egg tooth’. This will fall off after a day or so.

    Being concerned if I would get many eggs to hatch or that they might be all roosters, I found someone locally who had a few chicks that were sexed so I know they will become hens, so I got them yesterday. They will share their life with my new hatching chicks.

    I have two Brahmas and two Polish. Here they are.chicks1 Aren’t they adorable. This is what these two breeds will look like as full grown hens. Brahma Hen:light_brahma_hen and the Polish:bearded_golden_laced_polish_hen

    Here is a fun vintage film about hatching eggs.

     

    I have been thinking lately about the complexity of food. How I have begun to see it more simply in its component parts. It was very like when in that moment in drawing when I noticed that the shadow and negative space also make up the picture. When all the complex motions and striations of an art piece suddenly breaks itself down to you in daubs of light and dark. It is as if its secret is revealed. 

    Recipes and cooking used to seem daunting to me. It was because it was just this endless list of ingredients and cooking temps and really almost hieroglyphs upon ancient stone walls. I could decipher each individual recipe, but I needed some magic decoder ring or a great reference book to refer to. It was as if I was a mad scientist working away at the old texts in the bowels of my ancient castle“Yes, Oh mighty cooking Gods, the baking POWDER and not the SODA today, yes…” crack of thunder “Ah, just the egg WHITE this time, not you wretched YOLK, BACK I SAY” “Set in oven for 40 minutes or until toothpick inserted comes out DRY” Lightening illuminates my upturned face “YES!” I cry and cackle “I’ve Got IT!”

    But, really it was only very recently that the reality of cooking hit me. Almost all the foods we eat are really just made of a few core ingredients. I had come to that realization towards the end of 1955, but there was still this sort of cooking wall I had not pushed through. It was the other day when I was baking biscuits and later that evening hubby said, “Oh, I’d love some crackers and cheese with our wine” and I knew I had no crackers. I never buy them anymore. So, get out the recipe. When I whipped it up, which it couldn’t be any easier, I realized how it was exactly the recipe for the biscuits only variations in amounts. Then I thought of our bread and tortillas and the chicken fried steak I had made and even the omelets we had for breakfast. They were all linked! They all shared many basic ingredients. It made me realize how easy it is for us to be so distanced and even intimidated by food prep.

    Look at all the available things at the market. The endless crackers and chips/crisps and frozen foods and boxed foods and microwavable. We feel we just have this endless array of foodstuffs, but almost all those things share those core ingredients but of course have added bad things such as preservatives and corn syrup etc. I was in the meat dept of our Stop and Shop grocery chain the other day. I shop almost exclusively at our local grocer now, but there are some things I have to still get from the chain. I happened to be pricing meat to see how it compared to my later trip to the local market when I heard two of the workers putting out pre-packaged meat in the bins. One of them was holding up the bags of individually wrapped chicken inside another bag, which she was removing from  a box and saying, “Look at those ingredients”. These two women who were, presumably hired as meat cutters, were reduced to opening boxes of pre-cut and packaged meat and setting it out. They knew what was going on behind the scene behind those floppy black doors with the little plastic windows in.

    “See that one” she said, pointing to label, “That preservative is actually just formaldehyde.” That really scared me, not that I had any intention, any way, of buying ‘meat’ that was wrapped into smaller packaged inside a bigger package with the word EASY blazoned across it like it was the holy grail.

    So, back to the food reality. Before we had all this, before the 1950’s, when packaged foods were new and merely added to a homemakers repertoire in the kitchen, we understood food. The very core base ingredients, Milk, (and of course from Milk, Cream, Butter, Cheese, etc) Flour, Sugar, Baking powder, Baking soda, Corn starch, Salt, Pepper, Eggs. And really, that is the base for almost all the things we eat that are not Meat, Veg, or Fruit. With variations of spices or adding of chocolate (again in chocolate cake, it is just the bitter powder of the cocoa and the sugar and butter you add makes it a lovely chocolate cake). The more we have been removed from our food and our ability to understand how easy it really is to make and have, the more we spend and the more we depend upon prepared, pre-packed foods. Another bit of the consumerism net we are all caught in. The fact that most of us have no idea how to make pancakes without even using Bisquick! It’s just the flour, baking powder, and salt in there. IF it is the complete version, than powdered eggs and milk are in so you are only adding water to reconstitute it. But pancakes could be taught to be made to a 5 year old child. YET, I find out that not only pre-mixed batter exits, which I thought was the epitome of lazy, that the you just open a little jar and pour, but NO they have premade pancakes frozen that you simply heat up! All that packaging and preservative and all the energy in some factory somewhere so we don’t have to mix flour eggs baking powder oil and sugar mix a few strokes and pour onto a hot griddle. “OH, my arms, I can’t lift the egg and measure the cup of flour, I CAN’T!”

    And, on top of it, in the ‘pre-made pancake’ world, it’s not even as if we are providing jobs for our fellow humans. Here is the scary world we have let our food and ourselves travel into. I also love how in this video they talk of how this was brought about due to the increase desire to have cleaner and safer working, but really it means they don’t have to have as many employees which mean no healthcare, sick days, complaints etc. In fact, no people.

    This brings to mind this video. You can see how good intentions may have brought us where we are. But in this magic kitchen there are tools to help you cook, today we simply don’t cook at all, we just heat it up! We were at that cusp of making the new modern world, but here they figured the homemaker would still be making and preparing dinner and how could it be aided, now it is merely pre-packaged.

    Well, back to food. Here is a nice biscuit recipe. I think they turned out rather well.biscuits3 We felt like good ole’ Diner food the other night, so I made Chicken Fried Steak with Cream Gravy and biscuits. later in the day, hubby wanted cheese and crackers, so I made the crackers.cracker Simple recipe and really good too. You could add any extra seasonings to make these all purpose crackers into any flavor: garlic and rosemary, chive, I think coriander would be good with a dash of hot sauce in the dough.

     biscuits4 Yummy Biscuits.

    Ingredients
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 1/3 cup cold butter
    • 1 cup cream
    Directions
    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in thebutter until the mixture resembles coarse meal. Gradually stir in cream until dough pulls away from the side of the bowl.
    3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
    4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

    Here is the recipe I used for the Fried Steak

    4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself  (I use wax paper around the meat and one of my wooden rolling pins. Good time to release any stress. I mostly just find it fun to pound the meat and watch it grow. It really does make the meat quality nicer.)

  • 1 egg
    • 1/4 cup milk
    • all-purpose flour
    • cooking oil or melted Crisco®
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon paprika
    • 1/4 teaspoon white pepper

    Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
    Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
    Heat the cooking oil in a large cast iron skillet or similar over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
    With a long-handled fork, carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

    Cream Gravy
    After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
    Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
    Gradually stir in 3/4 cup milk ( I used 1/2 milk 1/2 cream) and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste. This leftover gravy can be stored in a jar in the fridge and simply heat it up when you want to use it again. Very good. Also good next morning cooked with crumbled sausage and served over the biscuits with poached eggs.

  • The more I realize the complexity I thought once there in food is really just the perception, the more I realize core ingredients are all we need. And, if I can slowly move to having more direct access to those core ingredients: my own eggs from my chickens, my fruit and veg canned and preserved. Local shops for as much meat and veg as I cannot make. Even, maybe one day, my own milk goat for butter, cheese, milk, cream. Who knows? I know it is all so very exciting and every day I am drawn further and further into LIVING and therefore that is why my blog has been suffering. There has been less simple discovery of the old homemaker and more of the practical application of the new who is continually learning the old skills and even trying to harness the power of the self-sufficient homemaker that would have been the grandmother to my 1950’s homemaker.

    I shall endeavor to maybe do shorter daily or every other day posts just listing what craziness I am up to. That way you can follow along more on my endeavors. But, now my chicks are peeping from their eggs and I cannot miss the miracle of birth. I have a chicken house to plan and start building and more garden to prepare, as my indoor seedlings attempt to take over the house, they are so big!

    Have a wonderful day all and happy homemaking and happy gardening!

    Thursday, April 29, 2010

    29 April 1956 “My Place in the World”

    I seemed to have lost my steam for the rant. I think, perhaps, the joy of Spring has wiped some of the indignation from my mind. This, of course, makes me realize how easily we, as a people, are swayed. Give us some diversion, wave a trinket and we are the cooing satiated baby.

    I will find myself now teetering on the edge of sad and angry reaction to our over manufactured world of consumerism and the quiet reclusive escape of my solitary life. So often I find I want to just turn my back completely and slip into the ‘past’ and go on as if the modern world isn’t really there. For me it is rather easy, being at home and being rather unplugged. But, again, I will feel that pull and anxiousness of the reality of our world.

    Hubby recently read ‘The Story Of Stuff’ by the same woman who had made the video I shared with you. She spent over 10 years literally traveling all over the world to the factories and villages etc that are impacted by globalized industry. She at one point was a member of Green Peace but found their politics to almost be so self-involved and more concerned with the whale than the human. Not that she did not care about the plight of the animals, but that our own plight, the human animal, was as sad. It again made me realize how everything is just so packaged for our delusion to keep quiet. How easy it is to simply say, “I am outraged by animal cruelty” because it is the popular thing and then to still do and live in the modern world in a way that continues to hurt the environment, the animals, and the human animal.

    Diversion. The implied or presented diversion of mass produced culture that has us care for or hate or love or loathe whatever it is at the moment whose direct and exact response is through shopping and spending money. Even in our desire to help: we  donate money. It makes us feel good, or so we are taught. Here is $20 for PETA now I will go buy more plastic items, throw out my water bottles and sit in my car waiting for my child, friend while I burn up the gas/petrol. I will buy this pleather product to not wear leather as I support the petroleum consumption.

    Hubby told me how much petrol it takes to make an aluminum can. We are not told this, of course and I think of how many aluminum cans are made and used just in our country alone. I will have to ask for the exact number from him, but to make one can it takes a certain number of gallons. So, even if we drive less, just drinking from an aluminum beer or soda can is contributing to the use of the natural resource.

    There was a sad statistic in that the amount of ore’s and natural mining that has to take place to make our electronics is amazing and because the areas these things come from are often small warring republics, actual life is lost. During the launch time of the Play Station II there was an actual coup where in a village was literally stormed and yes people raped and killed (things we seem to think stopped after WWII) in order to control the ground rights to mine something that goes into the chip to make the game. Actual people had to die and suffer at the hands of real guns so that over fed bored children could shoot aliens!

    So, the more my eyes are opened, the more I curl into my little protective shell. But, honestly, I don’t know how true even that shell is.

    The increasing digitization of our world both fascinates and repels me. The digital book/information (to which I am currently contributing) is both interesting but also rather scary. When more media is simply available for our hand held i-pads (the type of product, I believe, which will be the next cell phone. Right now it is new in three years we will say, “how would I live without my digi-pad?). Are entire markets and jobs and industries to fall with this? That is part of Capitalism, in that you simply lose entire area’s of business to the new thing, the survival of the fittest. It is probably they closest monetary model to our actual animal base instincts out there. But, what does that mean for our country?

    So, I hate to only be a peddler of doom. I don’t want to only focus on the bad, but it is hard. And when I slide more into the contentment of a time gone by, am I turning my back on my fellow man? What matter it, if I use less and spend less in the over all scheme. Is my need towards self-sufficiency just my own reaction to the current trend? Is it MY keys to be rattled before my crying face to settle me down and placate me? I don’t know, really.

    So, I find myself in moments of blissful happiness as I continue to learn and do more for myself and use less. It is odd that my personal ratio of happiness seems to increase with the decrease of things and buying. I used to believe or was lead to believe it was the other. “You deserve it” was often the mantra I or others would say while standing in the long lines waiting to buy another decorative useless item, a Chinese remake of something that might have had real value in its original state. You deserve that video game, that new computer, that new phone, those pre packaged meals and treats.  And with every purchase, the initial high and then the eventual crash as you came home to your cluttered house and wondered, ‘Now, where will I put this’ only to often leave it in the bag and put it in a closet.

    Even my old approach to gardening was more spendthrift. I found it easier to just buy the plants in an already well established state. The cost is easily 10 times what it is to start from seed, but instant gratification was the word du jours. Now, with my few dollars worth of seed packets, I have had so much actual joy and accomplishment from simply sewing seeds in soil and caring for them and watching them grow. Again, that imaginary graph in my head showing the increase of happiness with the decrease in spending or over stimulating myself.

    Well, what have I learned? Where is the silver lining? What is the RIGHT thing to do? Honestly, I don’t know. Is it a balance of self responsibility and self-preservation of mind? That seems to be my own reaction. Not having children also makes it easier for me to slip into a world of my own making. Is that good or bad or also self-indulgent? I honestly don’t know anymore.

    I am sorry if this post seems rambling or even rather sad, but the pure anger of righteousness seems to have ebbed to a sort of numb realization of the modern world and my own helplessness against it. I may have felt St. George to the Dragon, but now I wonder if I simply drop my sword, hide behind my shield to stop the occasional fiery breath of the beast, but lose my will and power to wield the sword to bring him down.

    The more I slip into the feel and need for the sanctity of the past, at least my own idealized version thereof, the further back I often daydream of going. I would not want to give up the advances in medicine we have, by why do we have to have the good be so wrapped up in the over all bad? Are they mutually exclusive? I don’t know.

    I was poking about in my barn building this past week, trying to organize and collect up all my ‘stuff’ to have  a large yard sale this summer. To cleanse myself of all that I don’t need nor want and to simplify my life so I can focus on creating without the connection of buying. In so doing I found this little drawing I did when still living in the city. I love pen and ink. I have always loved the 19th century and even as a small child would copy out or get my inspiration from the old engravings and etchings of old books.

    mermaidkids These characters were simply odd mermaid-children I had invented one day. I had found them in a box of my city studio items packed away. I had forgot the simple moment in time when I put pen to paper and let my imagination just go. In my mind I wrote out a story of these children and an adventure, very 19th century adventure. I had intended to make them into a children’s book. But, again, my point of reference is all nannies and nursemaids, adventures in crowded 19th century cities, ladies who leave calling cards. How relevant is it today? So, I ask you, in my own simple and pure joy unfettered by what I ‘should do’ or how I ‘should be feeling’, could it result in something that could and would be a contribution to the world? Are aimless scribbling for my own purpose relevant, or do their need to be admired or even purchased by people at large give them value? Am I such a product of my modern world that true value really only exist in the item or idea’s direct value in dollars? Or, is that merely a way of showing you what you have to say or draw does matter because others would wish to give up their money for it? Yet, we are all so quick to give up our money we all are always looking for ways of spending it, does even that equation of money for goods=relevance or value also become devalued? Have we lost the idea of real value? What is our own place in the modern world?

    All I know is I don’t want to allow myself to completely lose touch with the modern world but what is my own relevance in it?

    Well, this was rather an odd and pointless post, but I felt the need to share. Having all of you (those of you who have found my bizarre enough to follow along on this odd journey) has made my friend base more interesting. There is a bit of the old ‘imaginary friend’ in all of you. I have not created you, but am so happy to have all of you. And, of course, there is that bit of magic in having ones ‘invisible friends’ come to life and talk with you. Rather scolding or praising or merely coming along for the ride, it is a fine and good thing. It is one of the best bits of the modern world, for me. Thank you for listening to my nonsensical ramblings.

    As always, happy homemaking and enjoy the Spring! It is all too fleeting.

    Monday, April 26, 2010

    26 April 1956 “The New Princess Grace, A Busy Week in The Veg Garden, Statues, And A Sewing Corner You Can Build”

    On the 19th of this month in 1956, our beloved film star, Grace Kelly, became Princess consort to Monaco by marrying Rainier III, Prince of Monaco.

    As is customary in some countries, Kelly and Rainier had both civil and religious weddings. The 40-minute civil ceremony took place in the Palace Throne Room of Monaco on April 18, 1956, and was broadcast across Europe. To cap the ceremony, the 142 official titles (counterparts of Rainier's) that Kelly acquired in the union were formally recited. The following day the church ceremony took place at Monaco's Saint Nicholas Cathedral. helen-rose Kelly's wedding dress, designed by MGM's Academy Award–winning Helen Rose, was worked on for six weeks by three dozen seamstresses. The 600 guests included Hollywood stars David Niven and his wife Hjördis, Gloria Swanson, Ava Gardner, the crowned head Aga Khan, Gloria Guinness, Daisy Fellowes, Etti Plesch, Lady Diana Cooper, Enid, Lady Kenmare, Loelia, Duchess of Westminister and Conrad Hilton. Frank Sinatra initially accepted an invitation but at the last minute decided otherwise, afraid of upstaging the bride on her wedding day. The ceremony was watched by an estimated 30 million people on television. The prince and princess left that night for their seven-week Mediterranean honeymoon cruise on Rainier's yacht, Deo Juvante II.

    I love the bridesmaids dresses. They show that when things are done tastefully with a clean restraint, though it might seem very 1950’s, it still has an almost modern quality about it. I know today’s weddings would rather have a more sleek wearable dress, but the frothy glide of these gowns must have been lovely.

    grace-kelly-bridal-party

    I realize that it has been exactly one week since my last post. I should beg forgiveness, but I know that all of you are also busy. Spring has sprung and since this is our first summer in this house in years, I have so much to do to get the structure of my gardens in order. If I had only to pop out and weed and rake and plant, I would have more time, but as it is I have been installing fence, digging holes, moving rocks etc. I am so happy to be back at our lovely little house, but am also excited to get the form of my yard in order.

    I have been involved in a recycling project here with fencing. I have moved old picket from one section of the property to become the ‘new’ veg garden fencing.

    gardenfence1 This is the side yard with the Southern exposure. It is the perfect spot for the veg garden. Here you can see I have already begun digging the post holes and some of the fence is laying about. I love the way a fence gives structure to a garden. And I love my post hole digger. I have put up so much fencing, but here it feels good as we know we will always, in some capacity, own this home. It has a permanence to it that I enjoy and using the old weathered fence gives it an instant feel of settled antiquity. As the house itself is almost 300 years old (in 2018 it will be it’s 300th birthday and we should have a party to celebrate, I think) with old weathered cedar shakes, the turns and warping of the old fence seems more appropriate than say a modern plastic fence.

    vegfence2 Here is another angle before the fence goes up. The archway with gate I also moved here from the back part of the property. It is also older and will receive a new interesting gate, when I get around to it. I wanted it to frame the main entrance to the veg garden and to line up with the window and the old colonial bench I moved there.vegfence3 You can see the off kilter quality of the bench, the arbor and the house. I like that and though I eventually leveled off the arbor to the ground with my level while attaching it to the fence, the very settled crooked look of the house still gives an overall appearance of settled age. I think every garden, even the utilitarian veg garden, needs a good place to sit and dream and plan. It allows you the place to collect your thoughts and admire your labors.

    I will be planting my grape vines along the inside of the fence in this garden and will train the vines over this arbor. I had originally thought to train roses over as well, but am trying to use as much dual purpose plant as possible. The grape is pretty AND it provides for the table. I really want to plant roses along the front of the fence outside of the garden for show, but may plant plum roses, so that they are lovely but also proved me with their rosehips for jam and preserves. We shall see.vegfence4 Here you can see that I took the time to 1)first dig the post holes, 2)then lay garden fabric. Then I put the poles in, being carful to cut a hole for the post to fit through the fabric and then cemented them in. then compost went over that. I have a love hate relationship with this fabric. Sometimes I don’t like to use it, but it does break down eventually, it is breathable so the soil is still arable and it really does stop weeds. I laid it so it covers both inside and outside the veg fence. This will allow me to simply cut a hole when I am ready to plant my grape vines inside the fence and my Rosa rugosa outside the fence. The Rosa Ragosa is the best Rose to use for Rosehip jams etc. Here is an example of the bloomrosa-rugosa and look at the lovely bright rosehip you get in fall.rosehip So, the fabric and mulch will allow a weed free area for them to grow in. With all I need to do this year and the various aspects I wish to add to the garden, any way I can reduce the amount of weeding I will need to do, the better! I am also going to use this fabric in the rows of the garden between my plantings, so I don’t have to worry about weeding the paths I will only tread upon to get to the various rows.vegfence5 So, here is the present state of my week long handy work. The mulch is mostly in, the fence posts are cemented and the old fence attached. It still looks a little rough, but it will improve as the plants are added, the mulch area edged etc. vegfence6 Here is another angle. you can see that i have also made a secondary gate here in the foreground. This will lead to the front door. I will be installing a brick path with salvaged old bricks probably next year. This year it will get, at both gates, a trim gravel pathway. The old gate now is simply one from the back of the property but it will probably get some new hardware. I think I will make the gate for the arbor out of old twigs and branches collected from an old Rose of Sharon that needed some major trimming this year. I like the idea of using the old and new growth of a tree that didn’t quite make it but was always part of the property. It feels more genuine some how. I just love the rustic beauty of twig gates and even twig furniture. boywithtwiggate twigarbor twig-gate-by-the-sea

    Speaking of gates, I recently also installed quite a few feet of tall stockade fencing to privatized the back portion of the yard more. In so doing, I needed to make a gate and used some old lumber to create this. gate1 This is what we see from inside the fenced yard. you can see the odd blue painted piece, but I wanted to use up scrap wood and this fence will either get painted crisp white or else a more subdued Cape Cod Gray, I have not decided as of yet. Here is the front.gate2 Again, old boards. But you can see the fence to the left (Which I hung last week) is also old fence we had on the property. It is simple stockade with the pointed tops, but I have hung it upside down with the flat at the top. Then i will build out a top piece of lattice and trim to give it a more decorative look. When I priced out this type of fencing with the built in lattice panels it was around $75 a panel! As I have hung about 20 panels, that would have been very expensive. When it is all done, I need to decide to I want it all crisp white or more subdued grey, like the natural fading of cedar. Any suggestions? You can see my trusty drill resting in the metal urn. These urns may end up at the entrance to the veg garden planted with two large tomatoes or else in the back at my stone wall (still to be built) planted with evergreens. The eagle on the gate is an old metal one that once was attached to the old front wooden storm door of the house. I have wanted to use it some where and I think it rather cute here.

    So, you can see, I have been very busy this week, and therefore unable to get to my blog as usual. I have also planted up some of my cold hardy veg seeds. I put in my carrots.Carrot-Tonda-di-Parigi_lg These are an Heirloom carrot French 19th Century. They grow quickly and are perfect for planting in pots, if you can only garden on your deck or porch or terrace. They like cold, so plant now if you are still in a frost area and you can plant throughout the season into early fall. My French Breakfast Radish french radish These are so delicious and have been grown since the 18th century (perfect for my 18th century house.)I also planted my Green cabbage seedsCabbage_copenhagen_lg Also an Heirloom seed. I love that planting and keeping alive these old variety of plants is not only important to our ecology, but also a bit like time travel. In a way we can taste and eat what earlier generations did.

    For my tea garden I have started my Chocolate mint and apple mint. I will have in my tea garden, Fennel, Bergamot (bee balm), Echinacea, chamomile, hyssop, anise, lemon balm, Borage, Rose Scented Geraniums. I may add more. All of these also have medicinal value and are very relevant to plant in a garden in my Colonial era home. In fact, when putting up my fence this past week, we sacrificed part of an old tree in order to make more space to be fenced and used in the future as food gardening. Not only is it good for our budget and our diets, it is more relevant and true to what would have been done around this house in the 1700’s. Ornamental gardens are lovely and I shall certainly have many flowers and such, but when what you grew meant your survival for the winter, it was a serious business. So, I can appreciate the true to history aspect of slowly giving up my front lawn over to fruit, veg, and herb.

    My seedlings are coming along nicely. Here is one of my tomato planted in a pot.tomatoseedling It never ceases to amaze me that a tiny little pin point seed grows to make such plants. I was considering how much I am saving by growing my heriloom tomatoes by seed. At our local garden center, they have heirloom tomatoes only available as a large plant around end of May. They are around 8-10 dollars. I counted up all my seedlings I have growing and realizing they will be around that size. I have $400 dollars worth of heirloom tomatoes growing in my little living room!

    I used to be the lazy plant buyer and am now happily the seed starter. I promise myself to build my own greenhouse for next January seed starting. I have been collecting up old windows for some time. I have a new friend who also has been saving windows for such a project and we may use the Amish trick of sharing labor to help one another erect our greenhouses. I will share all with that when it happens, but that is not until Autumn.

    While out in the garden this past week, I began to consider statuary. Statuary has always been an important part of my life. I have always been drawn to the human figure. Again, sometimes I associate this with my own solitary childhood. The very lack of people about me may have, on some level, left me to wonder at the creatures more. What are these walking breathing replications of myself: people? Or, because of my solitary, the staid voiceless human form trapped in stone and marble may have almost seemed more relatable; more relatable. Who knows? But I have always been drawn to the human form.

    In my own artwork, the figural has always been my first initial act. Drawing and painting the figure was always more exciting to me than a landscape. I loved figure drawing and the 5 and one minute poses often practiced in such classes were my favorite. I always found my own result the most active or true when only given a one minute, a piece of charcoal and paper to render the still figure.

    So, it stands to reason, I am drawn to statuary. I have a variety of busts and figural sculpture I have collected over the years. Hubby often refers to them as my ‘Lady heads’ (a quote from a funny sitcom of a few years ago called Arrested Development. )

    My garden, which I also treat as an extension of my home and therefore see it as rooms,  are the  recipients to my love of the figure. Here are some shots I took the other day.

    statue2 This little  lady still has not found her permanent home, but I love how the weather has chipped away at her exterior exposing her earthen core.statue1There is a very real human beauty to this, for me. The crack in the eye, the wear of the ‘skin’. Time passes, we age, and all that. There is a tranquility in their being affected by time. Even they, in their stoic poses, cannot out run the ever elusive Time. Sappy, I know, but true. statue3I love getting in close so one has to look twice to see the figural form. The eye, the turn of the nose, the lichens blending with the green of the background.statue4 The turn of an old stone jug cracked with age and seasons.

    Even the plants themselves can have a figural or representative quality. My little “hens-n-chicks” plants are spreading with the warming Spring.hennchicks2I love suculents and these are the perfect variety for our North Eastern climate. They are easy to share, as well, as one has only to break off some of the little “chicks” to give to a gardening friend and they will soon be over run with the little darlings.

    Speaking of chicks, I thought I would share with you what, hopefully, my own chicks are looking like.chick10days They already are looking very bird like, though a bit alien as well. I wonder if their little eyelids blink yet? It is amazing that in 21 days the darling little chick is formed and born. I am crossing my fingers that most of my eggs do hatch.

    The business of my Spring will have to continue, as I will begin building my chicken house next weekend. I have a good amount of time before the chicks will need their home, as they have two weeks until they are born. Then, they need to live in their brooder for about 5 weeks or so, but I plan on finishing their home before that. I will share that process with you.

    I was considering the other day the first time I heard of the ‘Honey do” list. I laughed, when I learned what it was, because quite honestly, I tend to do many of the things that would end on that list. I feel as if I had to wait for my hubby on his days off or after work, I’d never get anything done. I also feel a part of what a 50’s homemaker was capable, was construction. My magazines are full of ‘how-to’s’ with pictures of the lady of the house wielding the hammer. Rather or not this actually happened, it seemed the magazines and books of the times considered it normal for the woman of the house to be able to hammer, saw and do basic building either by herself or alongside her husband. It makes me laugh when I think of the modern conception of the 1950’s housewife, all dolled up, mindlessly bringing the slippers. When, really, one was expected to be all facets of an individual. Something to which I can relate.

    I think modern people, most likely through advertising which finds it easier to sell to ‘groups’, have found themselves pigeonholed. If you care about the earth, then you are hippy crunchy and you dress and buy this. If you care about looking nice or dressed up then you would not be caught dead getting dirty and then you do this. I don’t know why or when we lost the power of a well-rounded life. I love dressing up. I adore being pretty, but I also like to know that I can build if I want or plant a garden. I want to know not only how to cook and eat the food, but how to grow it.

    As my time in the 50’s continues on, I have found myself less and less being really aware of the differences as I find myself more immersed in simply living and constantly learning. I hope my posts have not suffered for it, but I feel less like two people (modern me and 50sgal) and in fact more a well rounded individual. As I depend on the modern world less for entertainment, diversion, and ease, I find my life fuller and happier. This may not be true for all personalities, but it certainly is so for me.

    Now, I will end here while on the concept of the homemaker being as involved in the construction of her life as the casual beauty of it with this fun article from a Better Homes and Gardens. It shows how easily we can put a ‘sewing room’ into our homes. There are plans for the roll out version shown so you or your hubby could easily copy and build it. I think this would work as well for a craft corner as it would a sewing corner.sewingcorner1 sewingcorner2

     

     

    Monday, April 19, 2010

    19 April 1956 “Seedlings, Eggs, Apple Blossoms, Introspection, and Cookies”

    Though I have not been as ‘Contrary as Mary’ it seems my garden does grow. My cucumber and tomato seedlings are doing so well.
    Here is a close up of the cuke leaves and you can see we are onto the 4th set of leaves and they are already developing their little curly cues.cukeleaf1I just find that patterns and shape of them so lovely. Here is a close up of one of the tendrils.cukeleaf2I think this would make a lovely photo framed and hung on the wall as art or even reprinting the pattern of fabric. I am just always so amazed and in love with natures colors and patterns.
    Here is a little view of the darlings all jumbled together. They are impatient to get outside, but here in New England that must wait.cukeseedlings2This year, rather than planting many seedlings per pot for tomatoes and then thinning them out, I decided one per pot. And I have to say they all look rather healthy to me for it.tomatoeseedlings2They smell wonderful and I can’t help but brush my hand along their little green heads when I walk by and then inhale the intoxicating fragrance of it. They smell, already, of tomatoes.
    Here is my entire tray of Basil. I think one can never have too much of the stuff. You can freeze it fresh, dry it for seasoning and of course make buckets of pesto! It is wonderful on fish and lamb everything! So, I wanted to start a lot inside this year. I think it looks rather healthy and too has its distinctive fragrance already.basilseedlingsI only have a few windows to access for light so the seedlings live on a wheeled cart and it gets pushed around to follow the sun through the house. I cannot wait until I can build my first greenhouse. To think of all the things I could start in January for the coming spring, the mind reels!
    I am trying something new this year, Quinoa.quinoaseeds I have always wanted to try my own grain, but never more so since I have learned to make my own bread and cakes etc. To have enough area to grow wheat is not possible for me at this time, but I found out that Quinoa (pronounced ‘keen-wa’) is a grain that can be eat like rice or ground and used as a baking grain. It is a striking beautiful flower that grows from 4-6 feet. So, one of my front flower beds are going to be full of these flowers, as they are lovely AND useful. I have started the seedlings inside and this is what I have so far.quinuoseedlingThey have a beautiful red stems which I have found out was due to their not having enough light. But they are still holding on, so we shall see how they transplant. I am also going to direct sew some in the same garden bed to see how they do that way. chiveseedlingsI started some chives the other day as well. I am going to make a separate herb garden from the veg garden. I am also going to be making a Tea Garden with Fennel, Bergamot (bee balm), Cone Flower (Echinacea), Lemon Balm, Mint, chocolate mint, pineapple mint, Hyssop, Anise etc. I love all these fragrances both for cooking and to dry for tea. Many of these are perennial and so will come back again and again with vengeance (especially the mint!) I will share some photos of my before and after of the garden when I get them.
    I brought two apple trees with me to transplant here and they are doing well. I also have an old espaliered apple that somehow managed not to be destroyed by various tenants and it is in bloom. I took these photos and I think they almost look like peony blossoms (though much smaller, but you can’t tell in the photos)appleblossoms1appleblossoms2 I also bought a fig the other day, but may take it back and exchange it for another grape vine. I love figs, but in our climate they have to be wrapped and really protected here in the North East.
    I receieved all my chicken eggs. I cannot recall if I shared that I will be hatching out all my chicks this year. This of course means I will be getting some roosters, but I will either sell them off or they will be destined for the table, depending on how we feel. I decided I wanted to try and have all ‘blue’ chickens. Many breeds of chickens have been bred to be blue (which is actually just a soft grey color) so I thought the idea of having an all blue chicken flock would be fun. I also decided to get True Ameraucanas this year. It is a breed of chicken that lays blue eggs. There is a mish mash breed that is off sold as Aracaunas or Ameracaunas that are actually just a mix of a few breeds and they can lay a green egg, blue egg a pinkish egg, or a brown egg. This year I wanted a pure bred Ameraucana so that I would know I was getting the blue eggs and also if I chose to show them at our local fair ( You cannot show the other ‘easter egg’ chickens as they are not pure breeds).
    Here is the color of the egg. This picture does not do them justice.ameraucanaeggs1They are the perfect blue that I love and when I redo my kitchen I am going to have one of the eggs matched as closely as possible at the paint store (With their computer scan) to get the color.eggsinincubatorHere are all the eggs in my little incubator. It only holds 42 eggs, so a few extra Silkie Bantam eggs had to go on the side. They are sitting in an automatic turner. I treated myself to this last year, as before that I have always self turned eggs. But I have never tried to hatch 42 eggs before and having to turn all of these twice a day by hand would have been rather hard. I hope we get some good chicks.
    The eggs had to be shipped so there is always a chance that none will hatch because of how they get treated in the mail, but we shall see.
    I sometimes wonder if my intense need to grow and make new life, albeit seeds and chickens, is really just that human element of procreation finding new paths. I have always loved planting, plants and animals. I was the little kid with the worms in the pocket, the pet cricket in the old matchbox. I once held a funeral for a pet ant that was destroyed by my over zealousness in feeding it taco meat (it rolled on it and killed the little darling).
    Where does this need to create come? It is the same impetus that compels me to paint or draw or even mess about with photos. My mind is fixated and continually obsessed with it through out the day. I am never happy with a recipe I have found. I must change it, add to it, combine it with something new. Perhaps that is why I took so quickly to homemaking. I often feel that homemakers are, indeed, artists at heart. One would have to be, really, to continually make and create a home, meals, family entertainment and all still feel satisfied at home. Although I know some people have said, “Oh, I wish I had that much ‘free time’” I wonder if they really do. It seems many people are not happy being self directed and really like the ‘work place’ where they know or are told or expected what to do and then when they return home they have ‘leave’ to veg out and ‘relax’. I have never been happy in that position. At any job I have ever been I have always thought how could I do it different or better? In what way could I make this into a situation that would allow me to be home more or to work it from home.
    Sometime I think, too, it comes from being for all intents and purposes an only child. There were no arguments with siblings or spur of the moment games elicited by others in my childhood. Much of my young years were spent alone. And, when those coveted summer months would arrive and my best friend (who happened to be my niece only 4 years younger than I) was allowed to stay for the summer, my over excitement at having an outlet for all the games and scenarios I had played out alone often left me the ring leader to our fun. When I look back I must have seemed a bossy little mite, for I often was the ‘leader’ of our summer time fun games.
    I have often considered that what we have or how we live when we are young, as children, really colors and affects our adult lives and decisions. I don’t mean in an obvious way, but very subconsciously. I think, unfortunately, this sometimes manifests itself when a child has grown up with an overbearing father, they often find themselves married to someone rather similar, as on some deep level this represents the early years of ‘home’ and safety. Even though it may not have been actually ‘safe’ it was what happened during those early years. Like the little ducks that see the first thing upon hatching, they imprint on that and despite their being a duck, you are their mother. It doesn’t matter what is good or bad for them, they see you and other humans as safety and nesting.
    So, as I sit here, older and childless, I wonder how much of that is really just a normal response to what I knew as a child. Even my ‘career’ as homemaker and even as artist, they are both such solitary paths. There are hours upon hours in my day where I am alone, I might speak to myself out loud or in my mind, but besides the dogs, it is just me. Am I lonely? I am not even sure, in a case of an only child, lonely can mean the same thing as one who was raised around cacophony of noise and siblings. Our perceptions of that concept are so different.
    I certainly know my thoughts are my companion and have always been. I can find myself, now, in the middle of the day, humming along as I water my plants or laying out ideas for the garden or dinner and I stop and recall. The small child alone in her room, toys, or drawing or bugs, but in my imagination I have travelled worlds and had adventures, but all so silent. To anyone one the outside looking in, a quite contemplative child sitting alone in her room humming along.
    Again, I think that might have much to do with my instinct towards the living things. In fact I have a very good repore with animals. I often understand dogs in a way and animals are often drawn to me. Perhaps in my quiet contemplation I have seen and understood them in some way missed by those who are always talking and busy amongst other human beings. So, I grow the plants and they respond. I have another dog and it seems normal and natural to me. A fish tank. An incubator full of eggs. A compost bin full of worms. Are they my companions? I even have many times (I think many artists feel this way) considered my images and my drawings and paintings my children. They are, to me, alive in that I created them and I want the best for them.
    I suppose I am not really sure where I am going with this post. I think maybe I feel bad I have not posted much lately, but I have allowed myself more time to slip back into my ‘alone time’. My writing here and creating the site, I truly love, but there is a taste of the crowd in it. So, sometimes, though I have only now started to feel it more, I have begun to just naturally slip away into myself again. I don’t want to lose sight of the blog nor to not continue forward, but I suppose I just need, sometimes, to be with my thoughts without sharing them. Silly, I know, but they are my old friends and sometimes I get selfish with them; I want them only to ‘come out and play’ with me.
    Well, enough of that. I will close today with my recipe for delicious Maple Oatmeal sandwich cream cookies. I don’t remember if I shared this recipe before. The cookies are wonderful, I think.
    mapleoatmealcookies
    3/4 c. butter

    1 c. maple syrup

    3 c. uncooked oats

    1/2 tsp. soda

    1/2 c. brown sugar

    1 egg
    1 c. flour

    1 tsp. cinnamon
    2tbs. vanilla
    Beat together butter, sugar, syrup, vanilla and egg, until smooth. Add oats, flour, soda and cinnamon, and mix well. Drop by rounded tablespoon onto greased cookie sheet. Bake for 11-13 minutes at 350 degrees on upper oven rack. I always like to undercook them a bit as they continue to cook when you take them out. Then they hold their chewiness.
    50 Gal’s Maple Cream Filling
    One package cream cheese
    one cup confectioners sugar(add more if not stiff enough add more liquid if too stiff)
    2 TBS cream
    1 Tbs Vanilla
    1/4 maple syrup
    Mix until spreading consistency. Spread on cookie and sandwich with second cookie. Eat them, so good!
    Until next time, happy homemaking.
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