Food and the Forties

I have been extremely absent lately, dear friends. It was a “write-full” semester (with a grand total of twenty-three papers), and I was struggling to find the motivation and time to write. Ryan Hood will be continued, no worries–I am just at a crossroads with the story. I am not sure whether I should try to make it historically and geographically correct, or if I should just not care. I suppose for now I could just go with it, but I hate inconsistencies in stories (though mine have plenty).
I have been very interested in my historical fashion hobby as of late, and have been perusing in some other eras. I have successfully completed an 1860’s corset and chemise–my first two sewing projects. I have dinked around with a sewing machine. But yes, my first true project was a corset. I will have pictures soon. I have it in my head that I MUST make a regency gown and a 14th century kirtle. The regency dress is a little cheaper, and will probably be made first. I’ve been drooling over some clover lawn for a while now. Either way, I have stumbled upon an era that takes less money and sewing to accomplish: the forties.


It’s not faultless, but I thought it was very forties-esque. I’m actually tempted to start dressing like this all the time. It suits me. I have a wool skirt that I wear with the blouse, but I’m searching for a good pair of shoes.

There are courageous people in every era, but the women of WWII were definitely women who understood frugality, creativity, and resourcefulness. We could stand to learn a few lessons from these people. We live in a world of wastefulness and excess. Historical costuming is frivolous, yes, but learning about the people who wore this clothing is enlightening.

Speaking of resourcefulness, I have to say that holiday food leftovers are some of my favorite leftovers EVER. The food tastes good in the first place, but it can also be combined into all sorts of tasty concoctions.

THUS, I present the holiday leftover sandwich, two ways:

HEAVY:
Two slices of fresh dense bread
Stuffing
Cranberry Sauce
Turkey

Warm up turkey and stuffing, scoop a generous amount of stuffing onto your bottom slice of bread, top with turkey. Spread cranberry sauce on other slice. Put together. Eat.

LIGHT:
Two slices a ciabatta
Cold turkey
Cucumbers
Dried cranberries
Spiced mayo

You should be able to put together a sandwich… C’mon!


Keep those heads in the clouds!

-HH

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