Category Archives: The 1960″s

Scarborough Fair

Art Garfunkel was at Memorial Hall in Plymouth, and I was , too. And about 1,500 others, including Jacob, Erin, Kristi, Jeanne, Chris and Heidi, to name a few.

Art sang (natch)

He shared the credit with his musicians  :

Tab Laven 

and

Dave Mackay

He told stories and dropped a few names (Paul Simon. and also Mike Nichols, Jack Nicholson, Paul Simon, Ann Margret, Paul Simon….)

He talked about his family – his kids, his wife, his parents.

He said the Enrico Caruso’s arias from The Pearl Fishers was a huge influence on him.

and he sang……

Set List:

April Come She Will

The Boxer

Perfect Moment

A Heart in New York

All I Know

Scarborough Fair

The Side of a Hill

Homeward Bound

Intermission

Real Emotional Girl (Randy Newman)

For Emily, Whenever I May Find Her

Sound of Silence

Kathy’s Song

Bridge Over Troubled Water

Encore

Now I Lay Me Down to Sleep

(set list from Concert Comminicator)

 And now, humming, I shall continue my day.

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Grapenuts Pudding

 

While brewing a little beer at work recently…..

All in the name of research and history….

We had some malted barley and malted wheat brewing and we all noticed how much it smelled like Grape-Nuts.

The healthy, crunchy, good for you cereal.

grapenuts current

And I started to think, ponder, dwell, fantasize, dream  about

GRAPENUTS PUDDING

Not the Puff Pudding, just plain old Grape-nuts custard……

But first to find the Grape-nuts….

Kathy went to the store first and found Grape-nuts Flakes….do they even make grape-nuts any more?????

Another store, with some poking and searching  – Grape-nuts! And a store brand that had much more sugar and salt…..

So the Grape-nuts come home, but the pudding recipe is no longer on the box.

The internet offered several solutions:

grapenut pudding rx

The thin layer of grape-nuts at the bottom is not the layer I’m looking for….keep looking

grape-nut-pudding-Parade mag

This is from Parade Magazine – thicker layer at the bottom, and thinner, crispier layer at top. I hope.

  • INGREDIENTS:

  • 6 large eggs

  • ¾ cup sugar

  • 1 tsp freshly grated nutmeg

  • ½ tsp cinnamon

  • 1 tsp vanilla

  • 4 cups whole milk

  • Grape-Nuts cereal

  • whipped cream

 

  1. Butter a 2-quart baking dish and preheat oven to 400°F.
  2. Whisk eggs, sugar, nutmeg, cinnamon, and vanilla in a large bowl. Whisk in milk.
  3. Pour a thin layer of Grape-Nuts cereal into baking dish, barely covering bottom of dish. Pour in milk mixture.
  4. Bake 30 to 40 minutes, until mostly set but jiggly in center. Serve with whipped cream.

By Sarah DiGregorio  May 10, 2014

https://communitytable.parade.com/288844/sarahdigregorio/grape-nuts-pudding/

 

Still not the thick layer at the bottom I remember, the layer of soggy grape-nuts….

Savour has a version that promises the bottom layer….

December 19, 2007 Saveur

serves 6-8

Ingredients

1 cup Grape-Nuts cereal

1 qt. milk

4 eggs

12 cup sugar

1 tbsp. vanilla extract

14 tsp. fine salt

Grated nutmeg

Instructions

Heat oven to 350°. Grease a 2-quart glass loaf pan with 1 tsp. butter; set aside. Put cereal into a bowl; set aside.

Bring milk just to a boil over medium heat; pour over cereal and set aside to let soak for 5 minutes.

Beat together eggs, sugar, vanilla, and salt in a large bowl. Slowly pour egg mixture into milk mixture while whisking constantly. Transfer to reserved pan; set in a deep roasting pan. Pour enough hot water into roasting pan that it reaches halfway up pudding pan. Bake until just set, about 1 14 hours. Let cool; sprinkle with grated nutmeg.

http://www.saveur.com/article/Recipes/Grape-Nuts-Pudding

 

But now that Spring has finally come, and the weather is in the 70’s, the last thing I want to do is turn on the oven and fuss with a  water bath  – even calling it bain marie doesn’t make it more attractive.

Pea shoots, micro-green salads, pasta with seasonal pestos, eggs with greeny things….It’s still April; there’ll be a day for custard before May.

 

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Filed under New England, Pantry, Recipe, The 1960"s, Wicked Wayback

Goldenrods

Goldenrods

as in Goldenrod Eggs….

Martha Stewart Living April 2017 featured a story about Goldenrods…. not the weeds, the  eggs

msl-April2017cover-225x300

goldenrod eggs Betty Crocker

This is the photo from the Betty Crocker version.

Reading the article I had a Remembrance of Things Past moment, except it was for something that I had never eaten….it was something I’d read about.

It was a book I read when I was nine. Or ten. Definitely before 11.

I think it was called

“Two in Patches”.

Patches was the name of the car. More properly, a roadster. I’m pretty sure it was written in the 1930’s.

roadster

a 1930’s roadster

There was a brother – who was old enough to drive – and a little sister. She was close to my age – 9 or 10 or 11.  They had to drive cross country to get their parents who had been working in the steamy, vine-tangled jungles of Peru. Or hottest Brazil. One of those exotic, faraway places. They had a grown-up, who might have been Grandpa, that they picked up somewhere. They ended up in California, and there was a happily ever after reunion. It would probably be a good companion piece for The Grapes of Wrath.

There were hobos, and not all of them were friendly.

Sometimes they had to beg for work to earn food or gas money. I believe “beg” was their word for it. They gave people rides in exchange for food or gas.

Beret-e1457039149493

This is pretty close to what I remembering  what the girl might have looked like.

It was not a picture book, but there were line drawings.

ANYHOW….

…..at one point they are really hungry and they break into a hen-house. They get caught, and the cagey old farmer invites them in, and the girl cooks up a big old batch of……

EGGS GOLDENROD

So I looked up a recipe,  Thank you Betty Crocker

and merrily went on with my life. It seemed rather like egg sauce on toast, and I can’t say that I craved it or even thought about it again until I opened up Martha Stuart Living.

So, thank you for a trip back in time. Now I need to make some bread to have the toast to make the eggs….

A version roughly contemporary with my remembered childhood volume:

Goldenrod Eggs

Make a thin white sauce by melting

1 Tbls of butter then adding

1 Tbls flour. Add

1 cup milk

½ tsp salt and

Fg pepper. Stir until thick and smooth. Chop the white of

3 hard cooked eggs and add to white sauce. Cut

4 slices of toast in halves lengthwise.

Arrange on a platter and pour sauce over them. Force yolks through a strainer or potato ricer, letting them fall upon the sauce making a mound of yellow. Garnish with parsley and toast points. This may be served on individual dishes.

Serves four.

Wakefield, Ruth Graves. Ruth Wakefield’s Toll House Tried and True Recipes. M. Barrows and Co.: New York. 1937. p. 61.

Ruth Wakefield Tried and True

Evidently, Fanny Farmer published the first Eggs Goldenrod recipe back in 1896. This is based on other peoples say-so. I’ll be on the look-out.

Eggs à la Goldenrod.

3 hard boiled eggs.

1 tablespoon butter.

1 tablespoon flour.

1 cup milk.

1/2 teaspoon salt.

1/8 teaspoon pepper.

5 slices toast.

Parsley.

Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to the sauce. Cut four slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast, cut in points.

bost127

Boston Cooking School 1896

 

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Filed under Books, Influencers, Recipe, Supper, The 1960"s, Wicked Wayback

Bon Boeuf Bourguignon!

February 11, 1963,

the day the very FIRST episode of

The French Chef

airs.

The first recipe: Boeuf Bourguignon .

Which by most accounts is a lost episode,the tapes having been taped over…who knew?

Boeuf Bourguignon was reprieved in 1969.Both YouTube and Amazon streaming have likely candidates…….they claim 1963…….

 

 

Boeuf Bourguignon

This link will take you to Amazon streaming where you can watch the episode for $1.99.

There was later a companion cookbook

french-chef-cb

and there are also DVD’s

french-chef-tv-dvd

julia-child-rose

Julia Child Rose

Season One of The French Chef:

Season 1 Episode Subject
S01 (1963) E01 Boeuf Bourguignon (February 11, 1963)
S01 E02 French Onion Soup
S01 E03 Casserole Roast Chicken
S01 E04 The French Omelette
S01 E05 Scallops
S01 E06 Quiche Lorraine
S01 E07 Fruit Tarts
S01 E08 Chicken Breasts and Rice
S01 E09 Vegetables à la Française
S01 E10 Veal Scallops
S01 E11 French Salads- Mayonnaise
S01 E12 Chicken Livers à la Française
S01 E13 Roast Duck à l’Orange
S01 E14 Chocolate Mousse and Caramel Custard
S01 E15 Pâtés
S01 E16 Aspics
S01 E17 Bouillabaise
S01 E18 Lobster à l’Américaine
S01 E19 French Crêpes
S01 E20 French Crêpes II – Suzette
S01 E21 Steaks and Hamburgers
S01 E22 The Potato Show
S01 E23 Soufflé on a Platter
S01 E24 Dinner in a Pot
S01 E25 Pâte à Choux

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Crantart

Fen grapes, marish worts, mosse-berries, moore-berries, fenberries, bearberries, croneberry, cramberries…..how many nick names can one little bouncing berry have?

cranberries

Whatever else they’ve been called, they’re all still cranberries. In 1672 John Josslyn suggests:

“Some make Tarts with them as with Goose Berries.”

gooseberry-330px-stachelbeeren

Gooseberries

stachelbeere_ribes_uva-crispa1

Red Gooseberries

Cranberry Tart – Precedence and Persistence

“Tartes of Gooseberries.

Lay your gooseberries in your crust, and put to them cinnamon and ginger,

sugar and a few small raisins put among them and cover them with a

cover.”

A Booke of Cookery with the Serving of the Table; A.W.; 1591;

page 28

Berries, cinnamon, ginger, sugar and small raisins between pastry. Bake is implied. Easy.

And somewhat familiar…..

CRANBERRY – RAISIN PIE

3 C raw cranberries

1 C raisins

1 ¼ C sugar

2 Tbsp. flour

¼ tsp salt

¾ C water

1 ½ tsp vanilla*

Pastry for a 2 crust 9 inch

Put the cranberries and raisins through food grinder.Place in saucepan and add all ingredients except vanilla.Cook over low heat until thick, and cranberries are cooked. Add vanilla and place in pie shell. Bake until crust is done. Dots of butter and nutmeats may be added on

– Florence H. Angley. A Book of Favorite Recipes. complied by the Ladies Solidarity of St. Joseph the Worker Church Hanson, Mass..1968. p. 52.

This is sometimes called Mock Cherry Pie.

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Filed under New England, Pie, The 17th century, The 1960"s

Happy Birthday Roses!

for Rose Marie

also known as Sally Rogers

Rose-Marie-8

… my favorite on the Dick Van Dyke Show.

I loved that she was funny and sharp and quick and witty, and proudly, and without explanation wore her  little hair bow like angel kisses on her temple.

Sally Rogers always seemed to have a real life going on, somewhere out of camera range, not a just a TV set life.

emmys - 3

Rose Marie has three Emmys for the Dick Van Dyke Show

Even when the Dick Van Dyke Show ended, Rose Marie kept popping up – guest spot here, another there, Hollywood Squares, mother of the Monkees…

But I knew nothing about her.

I always wondered why she didn’t have a last name…..Hey, Marie is my middle name….

There was the whole child star thing…a little before my time

Her career began in 1929

rosemariebring bacon3

Radio Digest 1930

rose marie babyvit-94-baby-rose-marie-mike

But she wasn’t in the gossip pages or even in People magazine all that very much.

rosemariefinal book cover without copyright

She wrote a book

At least that I noticed.

But it’s her birthday  today and…. she’s 93 and still kicking.

Miss Rose Marie official sites

She is also famous for her spaghetti sauce.

Rosemarie sauce to doris day july2016

Rose Marie recently whipped up a batch for her friend Doris Day from her Facebook page

 

August is just a saucy kind of month this year

Directly from her website:

Rose Marie’s Spaghetti Sauce

  • One pound of ground round

  • One-half pound of ground pork

  • One-half pound of ground veal

  • Three eggs

  • Salt and peper to taste

  • Three colves of garlic (chopped fine)

  • Three-fourths cup of Italian cheese (Romano)

  • Three-fourths cup flavored bread crumbs

  • Two tablespoons chopped parsley

  • About three-fourths cup water

  • Olive oil

  • Two cloves garlic

  • Three to four pieces medium size country spareribs

  • Eight to nine Italian sausage links

  • Three large cans Italian tomatoes (no puree)

  • Three cans Del Monte tomato sauce

  • Two large cans of water (use Italian tomato can for measure)

  • Salt and pepper to taste

  • One-fourth cup oregano

  • One-fourth cup chopped parsley

  • One-eight cup chopped sweet basil

  • Use ingredients in order listed.
    Mix ground meats, eggs, salt and pepper to taste, three cloves of finely chopped garlic, Romano, bread crumbs and parsley in one bowl. Dampen with water, using enough to keep mixture fairly moist. mix with hands, but do not handle too much. Put aside.
    Cover bottom of large sauce pan with olive oil. Chop the two cloves of gralic and brown. Remove garlic.
    Brown spareribs and sausage until fairly well cooked; remove from saucepan.
    Make meatballs with two full tablespoons of meat mixture for each. Brown in olive oil; remove from saucepan.
    Put Italian tomatoes in blender and process until pureed. Put tomatoes in the saucepan containing the olive oil. Add the tomato sauce, the two cans of water, salt and pepper, oregano, parsley and sweet basil. Bring to boil; reduce heat to low. Put in the meatballs, sausage and spareribs which have been cooked. Let cook for three to four hours over low heat, stirring frequently. Keep tasting for salt and pepper need. If sauce gets too thick use water to thin it out.

Roses_-_Vincent_van_Gogh

Vincent Van Gogh – Roses  -1890 – National Gallery, Washington D.C.

 

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Wicked WayBack Pumpkin Pies

pumpkin-dream-pie-recipe-1959

I made this pie for many Thanksgivings…and then there was a Cool-Whip version, and yes, I made that, too. And so many other pumpkin pies.

But I was thinking of pies even more WayBack then the 1960’s.

like the 1660’s

1653

Tourte of pumpkin.

Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.”

– Francois Pierre La Varenne. The French Cook [1653], Translated into English in 1653 by I.D.G., Introduced by Philip and Mary Hyman [East Sussex: Southover Press} 2001 (p. 199-200)

1655

To make a Pumpion Pye.

Take about a half a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley, and sweet Marjaoram, stripped off the stalk, and chop very small. Then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them, them mix them, and beat them altogether, and put in as much sugar as you think fit, then fry them like a froize; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thin roundways, and lay a row of the Froiz, and then a layer of Apples, with Currans betwixt the layer while your pye is fitted, and put in a good deal of sweet butter before you close it; when the pye is baked, take six yolks of Eggs, some white Wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, so serve it up.”

– W.M. The Compleat Cook. E. Tyler and R. Holt for Nath. Brooke: London, (1655) 1671. Prospect Books: London. 1984

Pompion Pie baked by Kristi Leigh Schkade 10-2015

Pompion Pie baked by Kristi Leigh Schkade 10-2015

1660

To make a Pumpion Pye.

Take a pound & slice it, a handful of a time, a little rosemary, and sweet marjoram stripped off the stalks, chop them small, then take cinamon, nutmeg, pepper, & a few cloves all beaten together, also ten eggs, & beat them, then and beat them all together, with as much sugar as you think fit, then fry it like a froise, after it is fried let it stand till it is cold, then fill your pye after this manner. Take sliced apples sliced thin round ways, and lay a layer of the froise, and a layer of the apples, with currans betwixt the layers. While your pie is fitted, put in a good deal of sweet butter before you close it. When the pye is baked, take the yolks of eggs, some white wine or verjuyce and make a caudle of this, but not too thick, cut up the lid, put it in, and stir them well together whilst the eggs and pumpion be not perceived, and so serve it up.”

– May, Robert. The Accomplisht Cook, or the Art and Mystery of Cookery. London: Robert Hartford. 1671 (third edition). p. 224.

1670

XCIII. To make a Pompion-Pie.

Having your Paste ready in your Pan, put in your Pompion pared and cut in thin slices, then fill up your Pie with sharp Apples, and a little Pepper, and a little salt, then close it, bake it, then butter it, serve it in hot to the Table.

– Hannah Wooley. The Queen-like Closet. 1670.p. 235.

CXXXII. To make a Pumpion-Pie

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples, when it is baked, butter it and serve it in.

– Hannah Wooley. The Queen-like Closet. 1670. p. 256

The Pumpkin - Bartolomeo Bimbi - second half 17th centuryi

Zucca – The Pumpkin – Bartolomeo Bimbi – 1711

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Pumpkin Bread

Not just ANY pumpkin bread.

Mary Peddell’s never fail, super zippy, fast and easy, quick bread pumpkin bread.

Although in polite conversation she was Mrs Peddell (until in more recent years when she is Mrs Crothers) the bread has always been, to us, Mary Peddell’s. My mother made this literally hundreds of times in the late ’60’s, early ’70’s. I have made it hundreds of other times in the early ’70’s to the right nows. I have copied this recipe out of the Church Cookbook several times, just to make sure I wouldn’t/couldn’t lose it.

Easy-peasy.

Doubles easily.

Make two.

One to snack on when it comes out of the oven, the other for whatever you intended it for in the first place.

.

Mary Peddell’s Pumpkin Bread

1 ½ C sugar* (I sometimes use a little less now)

½ C salad oil

2 eggs

1 C canned pumpkin

1 2/3 C flour

1 tsp soda

½ tsp cloves

¾ tsp salt

¼ tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

½ C raisins

½ C nuts

Mix together and put in a greased loaf pan. Bake at 350 degrees for 1 ½ hours.

  1. A Book of Favorite RECIPES compiled by the Ladies Sodality of St. Joseph the Worker Church, Hanson, Mass. p. 59.

Serve with tea or coffee, old friends or new, cream cheese or Brie….you’ll have time while it’s baking and cooling to figure out your game plan.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash - go right ahead! Freeze it in 1 Cup batches so it's good to go when you want it.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash – go right ahead! Freeze it in 1 Cup batches so it’s good to go when you want it.

If you pick up the pie filling instead of regular plain pumpkin, you have jsut let Libby's do the seasoning for you. Adjust the spices accordingly.

If you pick up the pie filling instead of regular plain pumpkin, you have just let Libby’s do the seasoning for you. Adjust the spices accordingly. Pumpkin, Sugar Syrup, Water, Salt, Natural Flavors, Spices. Gluten free. Better plan – just use the plain pumpkin.

This is what we felt we looked like back when Mary Peddell's Pumpkin Bread was new to us...

This is what we felt we looked like back when Mary Peddell’s Pumpkin Bread was new to us…groovy

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Filed under Autumn, Recipe, The 1960"s

Sour Grapes.

Seriously Sour Grapes.

As ‘these can not possibly pass for table grapes’ sour.

Frans Snyders Grapes, Peaches and Quinces in a Niche 17th century

Frans Snyders Grapes, Peaches and Quinces in a Niche 17th century

What to do with grapes too  sour to eat????

Cook  them!

CIAug2015

Italian Sausage with Grapes – right on the cover. Issue  #135 August 2015

Cook the grapes with sausages. I’d actually made this recipe before….December? January? It was before the Big Snows of last winter.

I’ve been a sometimes tester of recipes for  Cook’s Illustrated  for the last few years…..I don’t remember how I got on the notice list, but every now and again I get an e-mail as a Friend of CI and then I have an assignment, should I so choose.

It’s a little exercise that make me read the recipe and

do exactly what it says to do.

And then fill out the questionnaire.

Hmmm – follow directions and THEN have opinions. Not my natural order of business….

I don’t test every recipe. Just the ones I think I’ll like, which is actually one of the ground rules. Don’t make things you don’t eat. Actually, a pretty good rule in general.

Soooo  – here’s my totally casual, breezey easy take of the recipe. If you want to fiddle with 1/4 teaspoon of some seasoning or another, go to Cook’s Illustrated.

SAUSAGE WITH GRAPES

oil for the bottom of the pan

1 package hot Italian sausage

1 large onion

seedless red grapes (1# or 3 cups or whatever uses them all up)

salt and pepper

1/4 cup dry white wine (since I had no wine in the house, I used an old 17th century trick of using 1/2 white wine vinegar + 1/2 water and a little sugar = wine (ish)): OR  2 Tablespoon water and 2 Tablespoons white wine vinegar and 1/2 teaspoon sugar

a little oregano

2 teaspoons balsamic vinegar

perhaps another teaspoon or 2 of sugar

(a little chopped fresh mint)

12″ pan with a lid

  1. Cut the onion in half and slice thin.  Onion-Step-4-Version-4
  2. Cut the grapes in half lengthwise
  3. Heat a skim of oil in a 12 inch pan over medium heat. Sausages go in to brown, 2 stripes only, 5 minutes.
  4. Add all the sliced onions and all the halved grapes and 1/4 cup water to the pan with the sausages. PUT A LID ON IT.
  5. Let cook about 10 minutes at medium. Sausages should be 160° – 165° and grapes should have softened.
  6. Transfer the sausage out to a paper-towel lined plate – tent with foil  to keep warm.
  7. Turn the heat under the pan up to med-high. sat and pepper and spread the grape/onion mixture around the pan and cook without stirring until browned, 3-5 minutes.
  8. Start stirring about and continue cooking until the mixture browns and the grapes are definitely soft.
  9. Reduce heat to medium, add the water/wine vinegar mixture (or the wine, if you have it). Sprinkle in some oregano.Scrape any lingering goodness from the bottom of the pan with a wooden spoon to meld into the sauce.
  10. Taste. Adjust. I had to add a little more sugar because the grapes were THAT sour.
  11. Take off the heat and add the balsamic vinegar.
  12. Put the sausages on a serving platter, top with the sauce. Optional: sprinkle with chopped mint.
  13. Good over polenta (Great over polenta!) or over pasta. I intend to eat a leftover sausage with onion/grapes in a roll for lunch this week, and the thought of that seems pretty good, too.
This is the photo from the Cook's Illustrated website of the nearly finished dish.

This is the photo from the Cook’s Illustrated website of the nearly finished dish.

Another grape was a topic of conversation this week, too.

Goofy Grape.

goofy grape

Goofy Grape was part of the Funny Face Gang – a whole family of cyclamate sweetened drink of my childhood. Once the cyclamates were banned, they had plain ole sugar. And some of the more racist flavors were re-worked .

Funny face gang

Goofy Grape. Rootin’ Tootin’ Raspberry. Jolly Olly Orange. Freckled Face Strawberry. With-it Watermelon.

My brother still has his With-It Watermelon cup.

My brother still has his With-It Watermelon cup.

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Salad (in the) Day

 Once upon a time salad was leafy green….mostly that meant iceberg lettuce

iceberg lettuce Doleand tomatoes came in packets  – except when they came from the garden.

And salad dressing was a verb, what my mother did after the potatoes were mashed and before we had to wash our hands to sit down to supper,

The lettuce was ripped and put in the salad bowl, and then the tomatoes were cut on top. Cukes – peeled and sliced. Cut in half to make half moon or in quarters to make little triangles. Radishes – sliced and added but not always.

cuke3tomato

No fancy radishes - red on the outside and white on the inside radishes

No fancy radishes – red on the outside and white on the inside radishes

Not a lot of fancy ingredients – olives always got their own dish, croutons didn’t show up until the ’80’s – salad was salad and not much more.

Now do I remember the order of what comes next?????

Oil, a circle around, not too much. And not EVOO, this is before Rachael Ray. Our oil often had

Wessonality

wessonality

Toss.

Sprinkle the salt –

When it rains, it pours

When it rains, it pours

Sprinkle the pepper

pepper black tinSprinkle the dried basil

basil dried jar More tossing.

Wine vinegar – just a little.

Not balsamic, not artisan, not fancy

Not balsamic, not artisan, not fancy, salad was for supper not showing off.

Toss some more.

Put the bowl on the table, wash those hands and sit down at the table.

Things got fancier in the ’70’s…..

Good Seasons dressing

Good Seasons Dressing Mix – with cruet included

Up until a few minutes ago, I've been calling this Good Seasonings. Probably for decades.

Up until a few minutes ago, I’ve been calling this Good Seasonings Salad Dressing.

Good Seasons, of course was the gateway bottle to the Wishbone and Kraft and Kens Dressings that would flood the market – and our table – in the ’80’s…

To be continued……..

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Filed under Supper, The 1960"s, The 1970's