Thursday, December 17, 2009

Stockings and Gum





War is no excuse for abandoning sex. That was the attitude of many folks during World War 2, especially the American boys based in the UK preparing for D-Day. And who can blame them? The 1.5 million guys who arrived between July 1943 and June 1944 knew they were training to take back Europe from the Nazis, and it wasn't likely to be fun.

Knowing you might be dead in a few months is a decent spur to taking advantage of the moment, I'd say.

The poor old Brits had been deprived of much since 1939. Relying on convoys of goods from North America, their food and fuel were rationed and luxuries were like gold - expensive and rare. So when the robust lads began arriving from Stateside in 1942, they were like people from another world.

Time Magazine described it thus:

The Americans, bursting into an England gone drab and gray and plagued with shortages of everything after four years of war, were nothing if not jaunty. Residents of Somerset still remember G.I.s tossing chocolate bars and gum out of passing trucks to goggle-eyed children. According to a popular gag, so much American chewing gum had been tossed in the fountains of London's Trafalgar Square that the pigeons there were laying rubber eggs.

"Hi ya, cutie" was the universal greeting called out to females from 15 to 50. "They took all the girls," mutters one British war veteran who on the whole liked the Americans. And indeed the walls outside American barracks were lined every night with panting couples twined in a last embrace before bed check. William D. Kendall, who represented the town of Grantham, complained in Parliament that "it is unfit for a woman to walk unescorted" there because of the "unconcealed immorality" of the G.I.s. Others of course had a different opinion; some 60,000 British women eventually became American war brides. [link]


Another view:

Conditions were harsh in Britain in the early 1940s and there was also an undercurrent of unease...especially amongst British men, who resented the attraction of GIs, with their ready supply of nylons and cigarettes, amongst British women. The artist Beryl Cook, who was a young woman at the time confirmed this in an interview to the BBC in the late 1970s. I can't find the transcript of the interview, but from memory it was words to the effect of, 'food was scarce, but we supplemented our income by a little impromptu whoring with the GIs - we all did it'. Many of these liaisons were love matches rather than merely commercial transactions though, as the thousands of marriages between US servicemen and British women (the GI brides) is evidence of. [link]

Hi ya, cutie. No wonder they were referred to as "Oversexed, overpaid and over here."

Try getting laid with a pair of stockings and a packet of Marlboro Lights today.

Tuesday, December 15, 2009

Cookie Monster

I did some baking for a few cookie care packages last Saturday, and thought I'd share the loot ;) It took awhile to figure out what to make, but I finally decided on a few new varieties and challenged myself to come up with one of my own.

clockwise, from bottom R: Chevre cookies, Blueberry Lavender Butter Cookies, Seven Layers, Chocolate Candy Cane Cookies and Persimmon Cookies

To accompany the Seven Layers that everyone loves, I tried a few cookies from fellow bloggers. I think my favorite one was Nicole's Persimmon Cookies, but Elise's Chocolate Candy Cane Cookies did not disappoint. I used my usual substitutions-- white whole wheat flour for AP and Smart Balance 50/50 sticks for the butter/shortening. In the Chocolate cookies, I used Candy Cane Kisses instead of Peppermint Bark, since I already had them. There was one other variety in there that I didn't really like as a Christmas cookie, but I sent it out anyways (sorry guys!). I think they would find a better home on a cheese tray....

For my own recipe, I took a cue from some muffins Kelly turned me on to this summer. Into a butter cookie base, I added some lavender buds (a free sample from Marx Foods), dried blueberries and a little lemon zest. Different, but I really liked them :) On a side note, I wasn't sure if these were a butter cookie or shortbread. Anyone know the difference??

Blueberry Lavender Butter Cookies

Blueberry Lavender Butter Cookies
Recipe by Shannon



1 1/4c white whole wheat flour
1/8t salt
1 stick of butter, room temp (I used Smart Balance 50/50 sticks)
1/2c plus 2T powdered sugar
1 lg egg
1t lavender buds
1c dried blueberries, chopped
zest of 1/2-1 lemon

Beat butter until light and creamy in a stand mixer (or by hand). Add in powdered sugar over a few additions. Once incorporated, beat in egg. With the mixer running on low, add flour and continue to mix until well combined. Fold in lavender (crush with your fingers while adding to the batter), blueberries and lemon zest. Transfer to a large piece of saran wrap and shape into a log. Refrigerate a few hours or overnight.

Preheat oven to 350deg. Line cookie sheet (1 large one or two smaller ones) with parchment paper. Remove dough from fridge and make 1/4" slices (unwaxed floss could be used, but I just used my chef's knife). Place on baking sheet and bake 12-13min, until just starting to brown on the edges. Remove and cool on a rack.

*My note: I did not chop my blueberries, so when I tried to cut them the blueberries got in the way and they fell apart. I just shaped the cookies by hand and that worked well!*



I'm sending these to Susan for her Christmas Cookie Roundup! Click here to find out how to submit your own recipe (hurry, time's running out!), and click here for the roundup and more ideas!

How to Compliment People and Lose Yourself



Some well-meaning person recommended Dale Carnegie's "How to Win Friends and Influence People" to me when I was kid. I read it in only that way that precocious pre-mature children can, which is to say completely literally.

Under the heading "Six Ways to Make People Like You", Dale gives us this pearl of wisdom:

Remember that a man's Name is to him the sweetest and most important sound in any language.

You might imagine what happened next. Every conversation I had with Paul, I would make sure that I dropped his name, Paul, as often as possible because you know, Paul, I want to be your friend. Paul. Yes. Your friend, Paul.

Within two weeks all my mates were no longer. Acquaintances ran. I ate lunch alone, and even my parents began taking their meals at times and places without my presence. Figuring this was all part of the way Dale's magic worked, I kept up my creepy use of names even though by now I was talking exclusively to myself. That probably didn't help.

Eventually I grew bored with being alone, and so dropped the mid-sentence use of the name of the person to whom I was talking, and my life gradually drifted back to normal. Although Mr Carnegie had some good advice, I learned that manipulating people by communication is not that easy. Dear reader.





Photograph from here. [link]

Monday, December 14, 2009

First Date Mistakes



I am so stupid. For the longest time my automatic suggestion for a first date was dinner. Why, why, why? It is the worst possible way to start.

:holds head in hands:

A dinner is the wrong choice for the following reasons:

~ Dinner is too formal, even at an informal restaurant.

~ Dinner with a (probably) complete stranger is odd no matter what your intention.

~ Dinner assumes you and/or your date will want to stay for more than ten minutes.

~ Dinner highlights sometimes nasty biological necessities. Chewing, for instance.

~ Dinner makes a relationship statement before you have written a script.

~ Dinner involves problematic clothing choices (particularly for women).

~ Dinner requires investment beyond that which the fundamentals require.

~ Dinner is a performance which impedes natural interaction.

~ Dinner raises the question of 'Who Pays?'

~ Dinner as a first date doesn't allow for enjoyment of the food.



In short it's too much, too soon. Too many moving parts all resting on.....nothing.

Someone slap me, please.

Sunday, December 13, 2009

Yukon Gold Potatoes Brighten Up an Old Favorite: Latkes

We had Hanukkah dinner last night and, while eating our friend Paula's excellent latkes, the conversation turned to favorite recipes. Last year I posted my Yukon gold recipe and I think it's worth reposting. Latkes are good through out the holiday season, even on New Year's Eve when a late night snack of latkes and champagne is a perfect way to ring in the New Year.

For dinner on the first night of Hanukkah my mother always started with a romaine lettuce salad topped with scallions and Lawry's French Dressing. Then there was a brisket of beef with carrots and mushroom gravy. But the real stars of the meal were the latkes served with apple sauce and sour cream.

My mother's latke recipe was handed down from her mother: grated potatoes, eggs, flour, a little salt and pepper. She'd fry them in vegetable oil and serve them as soon as they were browned. So simple and yet the result was so soul-comforting: crispy on the outside, soft inside, with just the right amount of oil and salt. There are few dishes that are as satisfying as food and so emotionally evocative.

Like most kids, my sister, Barbara, and I waited eagerly at the table. As soon as the plate full of latkes was passed around, we emptied it. I kept count, because I didn't want her to have more than I did. They were that good. When my grandmother was in town, she and my mother made Hanukkah dinner together. Their relationship was competitive to say the least, so there was always considerable discussion about the right way to make the latkes: flour vs. matzo meal; onions or no onions. My grandmother liked to point out that she had given my mother her latkes recipe but my mom insisted that she hadn't remembered it correctly.

These days we look forward to celebrating all the nights of Hanukkah but the first night is special. That's when both our sons are certain to be home. Now that they're off on their own, we're happy when we can be assured they'll share a meal with us.

Michelle likes to make the Hanukkah latkes and they're always delicious. Her recipe is similar to my mother's. This year I asked her to make a small adjustment. I wanted her to use Yukon Golds instead of Russet potatoes because they're sweeter and less starchy.

After the first night's candle was lit and placed in the menorah, presents were given and opened. Then Michelle made latkes as fast as she could and they disappeared as soon as they arrived at the table. In the end, there were only two left. Michael ate those for a late night snack. The family's opinion was unanimous. The Yukon Gold latkes were a keeper.

Yukon Gold Latkes

Yield: 4 servings
Time: 30 minutes

Ingredients

4 pounds Yukon Gold potatoes, washed
2 eggs
1/4 cup white all purpose flour
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper (optional)
1 medium yellow onion, peeled, finely chopped (optional)
1/2 cup parsley, washed, finely chopped (optional)
4 tablespoons safflower or canola oil

Method

Peel the potatoes and keep them covered in a bowl of lightly salted water so they won't discolor. Using the large holes, grate the potatoes by hand. Keep the grated potatoes submerged in the bowl of water.

Take a handful of grated potatoes. Gently squeeze out the water so they are "dry" but still light and fluffy. Put the grated potatoes into a second bowl and mix together with the eggs, flour, and olive oil. Season with sea salt and pepper. Add the parsley and onions (optional). Mix well.

Heat the oil in a large frying pan or griddle. Use a parsley leaf to test the oil. When it sizzles, the oil is hot enough. Form the latkes and fry them in batches. With our griddle, that means we can make 4 or 6 at a time.

Each side will take 4-5 minutes. When they're golden brown on each side, remove them to a plate with several sheets of paper towels to drain off the excess oil. Finish with a light dusting of sea salt.

Serve with sour cream and apple sauce.

Friday, December 11, 2009

Cookie Friday!

You'll see alot more cookies in the next few weeks, even some of my own creation ;) But to start off, I've got two types for you....

First up is a classic, witches hats or peanut butter blossoms. I made these using Nicole's flourless recipe and topped them off with Meltaway Kisses. While you can put all sorts of things in the base of the cookies, I love the simplicity of ingredients and how these melt in your mouth!

Flourless PB Blossoms


To play with some of the last apples from the orchard, I adapted a recipe from Maria to come up with Apple Oatmeal Scotchies. From her recipe, I swapped out cinnamon chips for butterscotch chips. I also made my usual sub's of WWW flour instead of AP and Smart Balance 50/50 sticks instead of butter.

Apple Oatmeal Scotchies


Do you like to make favorites over the holidays or try new things? I'm doing a bit of both this year (or planning to). Now if only I could find the time...

Friday Fluffer - Lingerie Football


Game on!

In case you missed it, the best spectator sport ever devised is back. The Lingerie Football League championship is under way, the (sadly, short) season culiminating in February with the Lingerie Bowl. [link]

My team is the Tampa Bay Breeze, who lost their first game last weekend. They're a mix of young and experienced comers though, so don't be surprised if they go all the way. [link]

If I was running the league, the first thing I'd change would be the names. [link] Tampa Bay Breeze? WTF? More like the Tampa Bay Tush. Or the Tampa Bay Ta-Tas, or even the Tampa Bay Trim.

Okay, so it should be about the lingerie. The Tampa Bay Bustiers? Tampa Bay Brassieres?

Either way, these ladies rock.






Photograph from here. [link]