Fajitas!

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GR7OI3iXla017IWz1-lOTo4Q7wL9jS0FHHrRwpDxRkCryVtapsKthhIjcSU45YEtgEMkRFiXyVsSpXbmFe5KHjRLd6dBj6hQQAXEmqo_z3fHygjUedp6m-kJ-dqLjMv_P4zMnZVahJJC/s1600/del_mar+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GR7OI3iXla017IWz1-lOTo4Q7wL9jS0FHHrRwpDxRkCryVtapsKthhIjcSU45YEtgEMkRFiXyVsSpXbmFe5KHjRLd6dBj6hQQAXEmqo_z3fHygjUedp6m-kJ-dqLjMv_P4zMnZVahJJC/s640/del_mar+2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At En Fuego, Del Mar, California<br />The delicious aroma of fresh warm chips and hot salsa!</td></tr></tbody></table><br />

Fajitas!

At En Fuego, Del Mar, CaliforniaThe delicious aroma of fresh warm chips and hot salsa!…

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Guacamole

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj549R7LCpSZxFMKqpUtmebw6T84QIvk8YiVMm90sT7KsiWqBrN5og9NmDBiC0oLEOJbgpKlncb5ZkWUGkCm3EGNJdw0HSgW3PzeEhXyX66qVQwq9mOUy1VMJ5kVJbZoF_hbW2tlO9dJ30N/s1600/guac5311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj549R7LCpSZxFMKqpUtmebw6T84QIvk8YiVMm90sT7KsiWqBrN5og9NmDBiC0oLEOJbgpKlncb5ZkWUGkCm3EGNJdw0HSgW3PzeEhXyX66qVQwq9mOUy1VMJ5kVJbZoF_hbW2tlO9dJ30N/s640/guac5311.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At <a href="http://www.rosamexicano.com/index.php">Rosa Mexicano</a> (that's a glove that the guacamole chef used to keep it pure)</td></tr></tbody></table>After a beautiful day at the Getty Center, we had a delicious dinner: crab enchiladas, duck in tortillas, fish tacos, carne asada, salmon in mole, shrimp skewers. Some of us found it a little too hot. I loved my duck!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuErfM_T2NUHo9q9xmZsmsKFG9_Suj2ifFGzzO6V6a7U-rzlPifQA4MIlWgVdjQpT1F5wBM8XjXu-qhXARo3pra4TYaOBs-oGV-8UNI_55IhuyvfilAbrUcuHLLFy_YGrBaxkexpeEpucb/s1600/guac5314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuErfM_T2NUHo9q9xmZsmsKFG9_Suj2ifFGzzO6V6a7U-rzlPifQA4MIlWgVdjQpT1F5wBM8XjXu-qhXARo3pra4TYaOBs-oGV-8UNI_55IhuyvfilAbrUcuHLLFy_YGrBaxkexpeEpucb/s400/guac5314.jpg" width="400" /></a></div><br />

Guacamole

At Rosa Mexicano (that's a glove that the guacamole chef used to keep it pure)After a beautiful day at the Getty Center, we had a delicious dinner: crab enchiladas, duck in tortillas, fish tacos, carne asada, salmon in mole, shrimp skewers. Some of us found it a little too hot. I loved my duck!…

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Poverty in America

A few things have been making me think about hunger and poverty in America. First, I've recently evaluated many appeals for charitable contributions and decided among them and written checks. This included several organizations that help homeless and hungry people, particularly our local food bank, social work organizations, and homeless shelter.<br /><br />Also recently I've read a number of articles about the working poor people and also the unemployed in our country. For example, <a href="http://www.washingtonpost.com/sf/national/2013/11/09/too-much-of-too-little/">an article in the <i>Washington Post</i></a> about the relationship of poor diet and obesity in extremely poor people, "Too much of too little A diet fueled by food stamps is making South Texans obese but leaving them hungry."<br /><br />One particularly interesting article in the <i>Atlantic</i> was "<a href="http://www.theatlantic.com/business/archive/2013/12/the-past-and-future-of-americas-social-contract/282511/">The Past and Future of America's Social Contract</a>" by Josh Freedman and Michael Lind. The authors describe the historic progression from an American social contract beginning in the New Deal. For many years, employers provided a number of social services (especially health care and retirement income). We have moved on, say the authors, to a more modern "low-wage" social contract, in which workers earn little but are supposedly helped by lower-priced goods: often imported, often sold at Wal-Mart.<br /><br />They write: <br /><blockquote>"It is true that tax credits and cheap goods have boosted the standard of living for otherwise impoverished workers. Yet, according to the Census Bureau’s Supplemental Poverty Measure, which takes into account wage subsidies and additional costs like taxes and medical costs, almost 10 percent of the total working population still lives in poverty. This includes roughly 5 million Americans who work full-time, year-round. </blockquote><blockquote>"A key reason for this is that the low-wage social contract does not do much to help families in the areas they need most. Clothing, food, and other items found at Wal-Mart might be cheap for low-wage workers. But other necessary services—health care, daycare, eldercare, and college—have simultaneously become less affordable and more important as most mothers work outside of the home and the wage premium for college remains high. In 1960, the average family spent about $12,000 in inflation-adjusted dollars on childcare, education, and healthcare over the course of 17 years raising a child. Four decades later, the average family spends almost $63,000 per child. Medical out-of-pocket expenses now push more people below the poverty line than tax credits can lift above it."</blockquote>The authors believe that "we need to shift once again to a system more suited to the current economy and needs of workers and citizens." They believe that the government should supply the services that are essential and out of the reach of the poorest Americans, and suggest starting "by raising the federal minimum wage closer to a true living wage and expanding public early education, both of which are widely popular proposals."<br /><br />Sadly, I don't see that our current government is likely to embark on a program of this sort. I see too much hostility to workers and poor people on the part of legislators -- in fact, too much contempt for the poor, the unemployed, and others who are simply unfortunate. Cuts in food assistance from the federal government are one of the worst insults, as there seems to be acceptance for the idea that poor people don't even deserve to eat.<br /><br />Some of our politicians seem more heartless than the "let them eat cake" caricature of Marie Antoinette. <a href="http://regional-food.blogspot.com/2013/12/bread-sugar-coffee.html">My recent reading</a> of <i>Citizens: A Chronicle of the French Revolution</i> brought to mind a variety of parallels between modern times, especially in America, and various events in that era. I'm not sophisticated enough to write about such parallels, but my reading made me think about "aristocratic" attitudes towards poor people here. I have no real hope of things getting better. I'm aware that I should be writing upbeat things about the wonderful holiday season, but this is what's on my mind. <br /><br /><i>Note: I'm also posting this on my other blog, maetravels.blogspot.com</i>

Poverty in America

A few things have been making me think about hunger and poverty in America. First, I've recently evaluated many appeals for charitable contributions and decided among them and written checks. This included several organizations that help homeless and hungry people, particularly our local food bank, …

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Wordless Wednesday: Paris Bread Riot

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-SRoP47XUL0L8fqkz31R94VIihj1Uzm0cedWcWTJVcieifkJvYO0rmFGre3j_id696nfXNtN8YKNo10oUe8wRq-0kX1BGCnYhLvzq-zKEOm5oXZAQcJM_7zGunlX32B4LLVHri_RDheH/s1600/breadriot.jpg" imageanchor="1"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-SRoP47XUL0L8fqkz31R94VIihj1Uzm0cedWcWTJVcieifkJvYO0rmFGre3j_id696nfXNtN8YKNo10oUe8wRq-0kX1BGCnYhLvzq-zKEOm5oXZAQcJM_7zGunlX32B4LLVHri_RDheH/s640/breadriot.jpg" width="640" /></a></div><br />

Wordless Wednesday: Paris Bread Riot

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Bread, Sugar, Coffee

<i>Citizens: A Chronicle of the French Revolution</i> by Simon Schama is an enormous book. I read it during the past week because I wanted to know more about the French Revolution than "Let them eat cake." Well, I did know more, but I wanted a lot more. The old cliche about Marie Antoinette does reflect accurately that the masses of people in pre-Revolutionary France struggled to get enough to eat. The first half of <i>Citizens</i> depicts the increasing misery of the people due to harvest failures in the 1780s, among many other trends and events. In this little tiny discussion of a brick-sized book, I'm going to explore just a few ideas on food and the Revolution.<br /><br />Tax farms, not agricultural farms, presented a major problem for Louis XVI. Despite the problems of bad conditions for food production, on the whole France was prosperous; however, the tax farmers who collected taxes under contract were reaping most of the benefits of trade and economic growth. Many of the changes that led up to the Revolution represented efforts to contain financial difficulties, including the convening of delegates in various assemblies of old tradition.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPcGiSYVNwRpgGEWpgVoJoZP-3Lrpr0aNXQFU97XzEM3GaZoBHg3tU_hf6oDotspYIL1CmPGwmSLeuIr81BM3uzaAl0X2Fa4cOC0I-Tp0zXy7orPGqpRjCy9TuE9Wdx8oiombVXS2hJam/s1600/calonne.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPcGiSYVNwRpgGEWpgVoJoZP-3Lrpr0aNXQFU97XzEM3GaZoBHg3tU_hf6oDotspYIL1CmPGwmSLeuIr81BM3uzaAl0X2Fa4cOC0I-Tp0zXy7orPGqpRjCy9TuE9Wdx8oiombVXS2hJam/s320/calonne.jpg" width="271" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vigee Lebrun's portrait of Calonne</td></tr></tbody></table>Louis' early efforts included the appointment of a series of ministers to straighten out his numerous financial problems. One was Calonne, who had a reputation for prodigality and opulence that didn't help with Louis' own poor public image. Schama describes Calonne's chef Olivier, who presided over a vast staff of "specialists of the table." He writes:<br /><blockquote class="tr_bq">"There were three servants alone to look after the roasted meats, with their own assigned kitchen boy called Tintin. Calonne had a weakness for truffles, partridge and, more surprisingly 'macarony de Naples' eaten with Parmesan or Gruyère, a dish which one would have thought incompatible with lace cuffs." (p. 235 -- I read this tome in a paper book as there's no Kindle edition!)</blockquote>Meanwhile, of course, the king and his vast court ate very well also, while poor and even middle-class people were facing rapidly rising prices. Even when incarcerated in the Bastille, the well-off could bring in high-quality food -- beef, chicken, fresh fruit and vegetables. Common prisoners were still fed decently, though; those imprisoned for participating in "flour war" riots in 1775 were fed "gruels and soups, sometimes lined with a string of bacon or lardy ham." (p. 392)<br /><br />In contrast to Calonne, one subsequent finance minister, Necker, was widely believed to be capable of controlling this inflation; he was "a bringer of cornucopias: the man who would make solvency from bankruptcy, create work where there was unemployment and bring bread where there was famine." Necker had even "put up his personal fortune as collateral for a grain shipment" from abroad.<br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF_qGhhByoCPfWBy8dMoDdQMF8cg4VqmvMElN3FlDwhAko6jeuJb6s-hze1f1L9_MLMg6VUUUiCljHAo0gdJ4pERD4VUqtYOicVJ_VnxjpgAI9lZOsCq45-yTmk74aNYU8E_ul7PRyCjY/s1600/necker.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF_qGhhByoCPfWBy8dMoDdQMF8cg4VqmvMElN3FlDwhAko6jeuJb6s-hze1f1L9_MLMg6VUUUiCljHAo0gdJ4pERD4VUqtYOicVJ_VnxjpgAI9lZOsCq45-yTmk74aNYU8E_ul7PRyCjY/s320/necker.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Necker with cornucopia</td></tr></tbody></table><blockquote class="tr_bq">"The notion that famines were caused not by the climate but by conspiracy had a long pedigree in France. But it was never more widely shared nor more angrily expressed than in 1789. If bakers and millers who withheld their stock from the market to drive prices even higher were the immediate villains, behind them lay an even more sinister aristocratic cabal." (p. 372)</blockquote>Louis dismissed Necker in 1789, also dissolving the National Assembly, infuriating those who had believed in him and had confidence in his policies and his integrity.<br /><br />What I found interesting in Schama's detailed social and economic history is that during the Revolution, as before, rich people who didn't flee still ate well, while prices of bread, sugar, coffee, meat and many other commodities important to the middle and lower classes continued to rise rapidly, perhaps even more than before. Poor harvests were made worse by disruptions to the peasants (like abolishing the church and persecuting the clergy). Tropical imports like sugar and coffee became scarce when French colonies also revolted. Imports of supplementary grain for bread and imports of any still-available exotic foods were cut off by lack of function in ports caused by various Revolutionary actions and policies. The poorest people, as always, suffered the most.<br /><br />A major concern during the Revolutionary period (Schama's book covers up to 1794) was hoarding, whether by farmers, dealers, shopkeepers, or ordinary citizens. During the Terror, the Convention adopted the death penalty for hoarders.  They defined "goods of the first necessity" including the basics: "bread, salt and wine," and also "butter, meat, vegetables, soap, sugar, hemp, wool, oil and vinegar. Anyone possessing stocks of this market basket was required to make a formal declaration to the authorities." Both wholesalers and retailers could be ordered to sell goods at any time. Throughout the era, and indeed in pre-Revolutionary times as well, efforts at price control met with a similar lack of success. (p. 757) Long lines for food were a reality of the day, and those with political power were able to take the best for themselves. (p. 862 and elsewhere)<br /><br />As the Revolution proceeded, another responsibility of the new leaders involved supplying the large armies that they were amassing to defend France against foreign troops opposing them. This required major efforts at procurement and even production, as well as "inspirational propaganda." A soldier's daily ration theoretically was "a pound and three quarters of bread, together with a few ounces of meat, beans, or some other dried vegetable and wine or ale. If they were lucky they might get an onion and a slab of cheese, and where there was no brandy, gin or tobacco to start the day, the officers could expect trouble." (p. 765)<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlZssO88s4HM8e5VdYAaZqtaD4I6Ls2ChEYOE7-AJr2XfNRpoHTda0VM_H6xGzsb3LI-tI-j54spn0IOal5sPr43jQMvChh7MnAZqMfeJlGCQBuApBJEPCz0dB9-Pyg4xgZ5YNmCJBuna/s1600/Fe%CC%82te_de_la_Raison_1793.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlZssO88s4HM8e5VdYAaZqtaD4I6Ls2ChEYOE7-AJr2XfNRpoHTda0VM_H6xGzsb3LI-tI-j54spn0IOal5sPr43jQMvChh7MnAZqMfeJlGCQBuApBJEPCz0dB9-Pyg4xgZ5YNmCJBuna/s400/Fe%CC%82te_de_la_Raison_1793.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Festival of Reason</td></tr></tbody></table>Food was always a necessity and present throughout various symbolic events. At a festival to rename Notre Dame de Paris the "Temple of Reason" an opera singer played the role of Liberty, seated on a bank of flowers. One writer described the smell of herrings at a similar festival in Saint-Gervais, while at Saint-Eustache "he was horrified to see 'bottles, sausages, <i>andouilles</i>, pâtés and other meats'" around the choir of the former church. (p. 778)<br /><br />What most struck me about this quite fascinating book was one general point: that many changes that took place during the revolution were in fact very lasting, especially the economic restructuring that altered the role of the nobility and obliterated many of the remnants of feudalism, turning "lords" into "landlords" or removing nobility entirely from the economic picture, replaced by new upper class types. This change persisted even when royalty was restored.<br /><br /><i><span style="font-size: x-small;">Note: Images are from Wikipedia.</span></i>

Bread, Sugar, Coffee

Citizens: A Chronicle of the French Revolution by Simon Schama is an enormous book. I read it during the past week because I wanted to know more about the French Revolution than "Let them eat cake." Well, I did know more, but I wanted a lot more. The old cliche about Marie Antoinette does reflect ac…

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Happy Cupcake Day

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9mr6sOjzXzwdrHMC_CnVwTfPUpuLB5DkJVRrvMZcb3ihuZOqYLK29zF5g7s6Um9W02MpElDxA6sdznDcEB8ICu_Xj4rbPO8wXriTbir_P3QX33Z2_L2ph0k-zP0MtrU3nKEguJJ1-Qxo/s1600/Pooh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9mr6sOjzXzwdrHMC_CnVwTfPUpuLB5DkJVRrvMZcb3ihuZOqYLK29zF5g7s6Um9W02MpElDxA6sdznDcEB8ICu_Xj4rbPO8wXriTbir_P3QX33Z2_L2ph0k-zP0MtrU3nKEguJJ1-Qxo/s320/Pooh.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Louise's Cupcakes Made for Cupcake Day</td></tr></tbody></table>I've read about several cupcake celebrations today for National Cupcake Day. Some pundits or food celebrators celebrate alternate Cupcake Days in October, August, or February, but my go-to food blogger <a href="http://monthsofediblecelebrations.blogspot.com/2013/12/quick-fixes-with-mixes-cupcakes-and.html">Louise is celebrating cupcakes today</a>, and uncharacteristically  she's even been baking cupcakes (she usually sticks to historical topics).<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcK5SzcZ1T0Fy_UPG7T0Rd8rttCoE9WF618JJumWwaIajgC6rwYfsHwpXIgrbVifpMiVGtQVpHU-ErksA892G3BOdCNOlhFkKOChQtTJ-3luzY-DpOmS9zy722HJ9AQA3gMlBzV-6OgjT/s1600/cupcake5017.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcK5SzcZ1T0Fy_UPG7T0Rd8rttCoE9WF618JJumWwaIajgC6rwYfsHwpXIgrbVifpMiVGtQVpHU-ErksA892G3BOdCNOlhFkKOChQtTJ-3luzY-DpOmS9zy722HJ9AQA3gMlBzV-6OgjT/s320/cupcake5017.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cupcake wine box in my laundry room</td></tr></tbody></table><br />One cupcake celebration that I read about is really appealing -- <a href="http://www.marketwatch.com/story/cupcaker-vineyards-hits-nyc-to-celebrate-national-cupcake-day-2013-12-05">a tour of New York by Cupcake Cellars</a>, makers of Cupcake wines. Most of the time, I'd rather have a glass of wine than a cupcake anyway. I'm glad they are celebrating. I checked our cellar but we seem to have drunk all our Cupcake wines. All I could find was a Cupcake Cellars box that I'm using to store surplus clothing hangars for future laundry needs. Such is life. Well, it's early afternoon, maybe by dinner we'll buy a bottle of Cupcake.<br /><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxbIPH6J7s7BNLtDXHhN235nNEuWzNp9g6o8uX40sQlL0kkfF1zLxscqJitEavBYoa41mnXZQBfgD51rVPRuPK5NeqBlZ_7F-Tm-vnrccrcNEfXqiEeD1OyfBHw-Ujhw-LKOtVSPff-lq/s1600/salmon+cupcake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxbIPH6J7s7BNLtDXHhN235nNEuWzNp9g6o8uX40sQlL0kkfF1zLxscqJitEavBYoa41mnXZQBfgD51rVPRuPK5NeqBlZ_7F-Tm-vnrccrcNEfXqiEeD1OyfBHw-Ujhw-LKOtVSPff-lq/s320/salmon+cupcake.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">HuffPost's weirdest cupcake<br />with smoked salmon and asparagus</td></tr></tbody></table>For Cupcake Day, in keeping with their staying on top of any fad including the cupcake fad, the <i>Huffington Post</i> offered a tour of bizarre cupcake creations. Their article, "<a href="http://www.huffingtonpost.com/2013/12/13/cupcake-day-crazy-cupcakes-photos_n_4435191.html">15 Cupcakes That Need To Calm Down Immediately</a>," says: "Cupcakes are classics. If you hate cupcakes, you probably hate The Beatles AND The Rolling Stones. We are not those people."<br /><br />Then they show a number of cupcakes that I would say are off the deep end; for example, three kinds of meatloaf cupcakes.<br /><br />I only hate cupcakes when they have too much icky frosting; that is, frosting made with Crisco, not real butter. A lot of cupcakes are really too sweet and often they sacrifice taste to cuteness. Usually they aren't my first choice of a snack: I don't actually hate them, just don't particularly like them.<br /><br />In short, the cupcake fad that started a few years ago left me pretty cold. Let it be said that I love the Beatles AND the Rolling Stones. I don't know which people that makes me.

Happy Cupcake Day

Louise's Cupcakes Made for Cupcake DayI've read about several cupcake celebrations today for National Cupcake Day. Some pundits or food celebrators celebrate alternate Cupcake Days in October, August, or February, but my go-to food blogger Louise is celebrating cupcakes today, and uncharacteristical…

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Great Events of Fifty Years Ago

As 2013 draws to a close, I'm thinking about various anniversaries that have taken place during the past nearly 12 months.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulqdLPGHo7ts3COvKtu-Yvs87km4b3A5g2efszBRATE5OlJaKLTYVutXJUypIxtMlKymQ0U9dgB4OLyMl7l6oU5bZPGPBHTZQdxf7wIp9tdwhUkjWPDvpoAmctoA7hmqWk2xT5z5-ZVb_/s1600/sit-in-1963.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulqdLPGHo7ts3COvKtu-Yvs87km4b3A5g2efszBRATE5OlJaKLTYVutXJUypIxtMlKymQ0U9dgB4OLyMl7l6oU5bZPGPBHTZQdxf7wIp9tdwhUkjWPDvpoAmctoA7hmqWk2xT5z5-ZVb_/s400/sit-in-1963.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">SNCC Sit-in, <span style="background-color: white; color: #333333;"><span style="font-family: Times, Times New Roman, serif;">Atlanta, Georgia, ca. 1963</span></span></td></tr></tbody></table>The year 1963 saw a major effort in favor of civil rights for Americans of all races. In the spring of 1963, the sit-in above took place at a Tottle-House diner. While twenty-first century diners, with their exaggerated menus and retro juke boxes, evoke nostalgia in their younger patrons and may seem to embody the good things of a bygone era, not everything about them was really wonderful. The 1960 sit-in at a Woolworth's lunch counter in Greensboro NC is perhaps more famous than that of 1963. There were many others: Nashville, Arlington VA, and more.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCixAlyPI38gxmKJG0O7yFMhAZ4dlY_LBiEfUVd3gGPJNnJHBPOym315PiM0Yp9eBM7tq-9pHERNL0xe5Ac4R6nOXbnSYA5n6DB7LFvL5m8iR1RFXZDdVk6pD8MQiPtx6n6okJdP0xdF3N/s1600/mlk1963.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCixAlyPI38gxmKJG0O7yFMhAZ4dlY_LBiEfUVd3gGPJNnJHBPOym315PiM0Yp9eBM7tq-9pHERNL0xe5Ac4R6nOXbnSYA5n6DB7LFvL5m8iR1RFXZDdVk6pD8MQiPtx6n6okJdP0xdF3N/s400/mlk1963.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Martin Luther King, Washington DC, August 28, 1963<br />At the March on Washington, he gave the famous speech "I have a dream."</td></tr></tbody></table><div>During 1963, the civil rights movement was widespread and very active, notably the March on Washington. Sadly, the year also saw violence against peaceful demonstrators, as well as extreme attacks on black people, especially the murder of Medgar Evers on June 12, 1963 and the vicious church bombing in Birmingham on September 15, 1963.<br /><br />Needless to say, the most significant and lastingly important event of 1963 was the assassination of John F. Kennedy on November 22. Last month's commemoratives of the event were numerous and moving, so I need not say more. And in 1964, Lyndon Johnson managed to have major civil rights legislation passed, satisfying many of the goals of the movement, though certainly not changing everything that was wrong. We still have far to go in fairness and equality for all, even 50 years onward.<br /><br />One book about the civil rights struggle published in 1963 was <i>An Education in Georgia</i> by Calvin Trillin and <a href="http://www.newyorker.com/online/blogs/newsdesk/2013/12/rain-in-soweto-mandela-and-his-neighbors.html">Charlayne Hunter-Gault.</a> I believe it was the first book Calvin Trillin wrote. Since he later became one of the most wonderful food writers I know, I think it's appropriate to mention it here. I've never read it, but I have read Hunter-Gault's autobiography, <i>In My Place</i>, which includes a fascinating account of her struggle as a very young woman to be one of the first blacks to study at the University of Georgia, another big step in the struggle for civil rights. <br /><br />But now for a completely trivial food fact from 1963: according to the <a href="http://www.foodtimeline.org/foodcakes.html#blackforest">Food Timeline</a>, this was the big year for the introduction into American cuisine of the Black Forest Cake. While based on a German original, the Black Forest Cake was newly popular in many upscale restaurants and the subject of American recipe versions.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9CQAhpQqu4G_4PUON753PQH2kMX-973ctgyp5yS7nzZ7RlU2bIXK4dHtGc992nvG84mea97jobd5LJLU6inMYioV3mpW-R-0ue79dM4zVuzVVxcSlquDlMS5iKS6B3GylRTRFl06U5o6/s1600/BlackForestCake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9CQAhpQqu4G_4PUON753PQH2kMX-973ctgyp5yS7nzZ7RlU2bIXK4dHtGc992nvG84mea97jobd5LJLU6inMYioV3mpW-R-0ue79dM4zVuzVVxcSlquDlMS5iKS6B3GylRTRFl06U5o6/s320/BlackForestCake.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Random current image of a Black Forest Cake <a href="http://thecakemistress.com/blog/freerecipes/cakes/black-forest/">from this blog</a></td></tr></tbody></table>"While the ingredients and general method of Black Forest Cake can be traced through hundreds of years, food historians generally agree this recipe belongs to the 20th century," states the Food Timeline. "We find no evidence of anything close to Black Forest Cake, as we know it today, in our small collection of 19th-20th century German-American cooking texts. The earliest recipes we find are dated 1960s." This source particularly cites a recipe from <i>The German Cookbook</i> by Mimi Sheraton, published in 1963 -- I couldn't find any images that claimed to use her recipe, though.<br /><br />Two other trends of 1963: Beatlemania, or enormous love of the Beatles was just beginning. And a wave of enthusiasm for Mona Lisa was inspired by her visit early in 1963 to the National Gallery in Washington, DC, and the Metropolitan Museum in New York, thanks to the diplomacy of Jacqueline Kennedy.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr237WCqtmYpy3fy50nvRT4fcQu5VazC3FfI4CiSDQpohe-xH5QA1I_-FVQUBlNV-LUQ5U-I4Mnrl7n_vFS-zANc3OiYEAEg6Yd-joFYGXLiC7XSSqJmojTJ-_ir6F-zvjUvcF3W3M3q4/s1600-h/mona.in.us.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5254234642968041218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr237WCqtmYpy3fy50nvRT4fcQu5VazC3FfI4CiSDQpohe-xH5QA1I_-FVQUBlNV-LUQ5U-I4Mnrl7n_vFS-zANc3OiYEAEg6Yd-joFYGXLiC7XSSqJmojTJ-_ir6F-zvjUvcF3W3M3q4/s400/mona.in.us.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mona Lisa visits the US: the painting is now too fragile to travel,<br />so this was probably her last trip out of Paris.</td></tr></tbody></table>Note: I've added a duplicate of this post to my other blog, maetravels.blogspot.com .

Great Events of Fifty Years Ago

As 2013 draws to a close, I'm thinking about various anniversaries that have taken place during the past nearly 12 months.SNCC Sit-in, Atlanta, Georgia, ca. 1963The year 1963 saw a major effort in favor of civil rights for Americans of all races. In the spring of 1963, the sit-in above took place at…

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Great Events of 1913

It's almost the end of 2013. Time for an illustrated but not totally reverent retrospective of events of 1913, events whose 100th anniversary was in the past year. Especially, I want to celebrate one anniversary that takes place today.<br /><br />First let's commemorate the most significant food anniversary that took place around a month ago:<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruWnNI6UCXoc84tm2YDiRpw6anb_hlSwK7ga6lt7CWlvziRjSMjZ3desoa6jq2u_qQTSw_6BXgqxGjSdxKTD8kReTgzBXvvVfHPWvy0pQy7fZy_6P0dnjt-gMyrS-sv4GOk9i_tHtbUbF/s1600/mallomars5006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjruWnNI6UCXoc84tm2YDiRpw6anb_hlSwK7ga6lt7CWlvziRjSMjZ3desoa6jq2u_qQTSw_6BXgqxGjSdxKTD8kReTgzBXvvVfHPWvy0pQy7fZy_6P0dnjt-gMyrS-sv4GOk9i_tHtbUbF/s320/mallomars5006.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: start;"><div style="text-align: center;">Mallomars were introduced November 13, 1913.</div><div style="text-align: center;">But is this as significant as the year 1912, when Oreos were introduced?</div></td></tr></tbody></table>A BIG event took place <b>100 years ago today</b>:<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKcyVUCynHzkOqymRvwH-EUmt2vogBdGru1ulTfOC4FvZ9rhgv8cZXivac7HPfHQ6_cWYCdfcqfxJZNQysNGSWidJ35NkBoI15LH5_OzBou3KSK44c9zu3xG6ka5r8qmYhHlHtC3ZDDdY/s1600-h/theft3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5176858804543504226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKcyVUCynHzkOqymRvwH-EUmt2vogBdGru1ulTfOC4FvZ9rhgv8cZXivac7HPfHQ6_cWYCdfcqfxJZNQysNGSWidJ35NkBoI15LH5_OzBou3KSK44c9zu3xG6ka5r8qmYhHlHtC3ZDDdY/s400/theft3.jpg" style="display: block; margin: 0px auto 10px;" /></a></td></tr><tr><td class="tr-caption">After the theft of Mona Lisa from the Louvre, August 21, 1911, <br />commemorated in these antique postcards in my collection,<br /><b>she was returned on December 11, 1913.</b></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaocJJpQU2WANHz47Rca3vfn3e3-JYMlxlaiZjlmk60rhWhp7xAGdUpsBei7588FBDLNsfGNBSAinUB3eHG4cH2jhOWA1AcHmpMQkhZxOnZsCnWKrgQswGvNNkfIePSaYIhCnXl0VqvA8/s1600-h/theft2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5176859350004350834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaocJJpQU2WANHz47Rca3vfn3e3-JYMlxlaiZjlmk60rhWhp7xAGdUpsBei7588FBDLNsfGNBSAinUB3eHG4cH2jhOWA1AcHmpMQkhZxOnZsCnWKrgQswGvNNkfIePSaYIhCnXl0VqvA8/s400/theft2.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The thief, as depicted on one of my postcards.</td></tr></tbody></table>Other centenaries:<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqX7YVAmHIFCJHwrxHvRV-EfeXe7qPnOURiux5sMZF5a2cUWVrFWzbY0rAIoU8VB-SkapNIzqf237YoBV1doUZEHoeVOviHR7MzgW0Bnk5hltd8FZkag9qSJwj6XG55Ppy1oenCraMpxi/s1600-h/Nancy_DuchampbyBrainard.gif" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262627570447373570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqX7YVAmHIFCJHwrxHvRV-EfeXe7qPnOURiux5sMZF5a2cUWVrFWzbY0rAIoU8VB-SkapNIzqf237YoBV1doUZEHoeVOviHR7MzgW0Bnk5hltd8FZkag9qSJwj6XG55Ppy1oenCraMpxi/s400/Nancy_DuchampbyBrainard.gif" style="float: left; height: 396px; margin: 0pt 10px 10px 0pt; width: 236px;" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">New York, February 17 - March 15, 1913</span></span><br /><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">Infamous Armory Show presents Duchamp’s </span></span><br /><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">“Nude Descending a Staircase"</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><a href="http://maetravels.blogspot.com/2008/10/another-parodist.html">(here shown for a change with Nancy's head)</a></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOhdtQOmlF_-0x9yvXOT2bjQ-0o2hry8smB4aOKkGEzCA6J6HOd6AjvS-bR6W1e-wh_Lmg44icZYtkZqHReFOVWUkxGmUV10SA5ZejOX-WNHrzfAGAndRe-tEWGA5kvQv1i4V2SQfUalT/s1600/sacre-du-printemps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOhdtQOmlF_-0x9yvXOT2bjQ-0o2hry8smB4aOKkGEzCA6J6HOd6AjvS-bR6W1e-wh_Lmg44icZYtkZqHReFOVWUkxGmUV10SA5ZejOX-WNHrzfAGAndRe-tEWGA5kvQv1i4V2SQfUalT/s320/sacre-du-printemps.jpg" width="231" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #222222; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">Paris, May 29, 1913 -- Premiere of Stravinsky's "Le Sacre du Printemps."</span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPef_ThP6aw8ZkWn4OqUi2UTRlvDlpqDhtJD7a4HPRpL9tSVT6R0eVpvB1udLxliWhAbrztmgHWy3PAsoMZJ63Kv3YUYQ1t8myjDSHbPZjqKd4MTTQ8B4L8Tvzs0cPoitX0b6i62nTCW5/s1600/proust1stEdition.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPef_ThP6aw8ZkWn4OqUi2UTRlvDlpqDhtJD7a4HPRpL9tSVT6R0eVpvB1udLxliWhAbrztmgHWy3PAsoMZJ63Kv3YUYQ1t8myjDSHbPZjqKd4MTTQ8B4L8Tvzs0cPoitX0b6i62nTCW5/s400/proust1stEdition.jpg" width="258" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222; text-align: start;">Paris, November 14, 1913 --<br />Publication of first volume of Proust's </span><i style="background-color: white; color: #222222; text-align: start;">Remembrance of Things Past.</i></span></td></tr></tbody></table><br />AND one poem: <br /><i>"Romantic Ireland's dead and gone,</i><br /><i>"It's with O'Leary in the grave."</i> -- W.B.Yeats, "September, 1913"

Great Events of 1913

It's almost the end of 2013. Time for an illustrated but not totally reverent retrospective of events of 1913, events whose 100th anniversary was in the past year. Especially, I want to celebrate one anniversary that takes place today.First let's commemorate the most significant food anniversary tha…

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The Garden of Beasts

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25jTmbRH86Rb0Y9fWQJFAA4_OzeIoQVFn1_TBDMtBAZT5WAODUrpLK2ffzDwe-0dJ51u93s2M5Cs3Pusx8lrOkktDeuRPSQr10onFcUpW6d8TbzP20vrIxs6MDHtZvhmlu1N33N_6ryZA/s1600/bookclub+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25jTmbRH86Rb0Y9fWQJFAA4_OzeIoQVFn1_TBDMtBAZT5WAODUrpLK2ffzDwe-0dJ51u93s2M5Cs3Pusx8lrOkktDeuRPSQr10onFcUpW6d8TbzP20vrIxs6MDHtZvhmlu1N33N_6ryZA/s400/bookclub+1.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Elaine's Table: Stollen, Lebkuchen, German Cheese, etc.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9zOo3CaKt-37oBupdm-TXjfRaOM7HPGM69LxNe0Un9aXDykuNekXHnFtf4j66Y-vN7LSaK6DJNZIroji82CvL6-Ef6sqb4kvhpyTr2e1WcmMloNKnpt4eD4ecvwjY2hG85PBp_ZDryKW/s1600/bookclub+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9zOo3CaKt-37oBupdm-TXjfRaOM7HPGM69LxNe0Un9aXDykuNekXHnFtf4j66Y-vN7LSaK6DJNZIroji82CvL6-Ef6sqb4kvhpyTr2e1WcmMloNKnpt4eD4ecvwjY2hG85PBp_ZDryKW/s400/bookclub+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Center: Kichel, a very light traditional Jewish cookie</td></tr></tbody></table>Last night my book club discussed <a href="http://www.amazon.com/Garden-Beasts-terror-Hitlers-Berlin-ebook/dp/B004HFRJM6/ref=sr_1_1?ie=UTF8&qid=1386350934&sr=8-1&keywords=Erik+Larson" style="color: #996633;">In the Garden of Beasts: Love, Terror, and an American Family in Hitler's Berlin</a><span style="background-color: white; font-family: arial, helvetica, sans-serif;"> </span><span class="med reg" style="font-family: Times, Times New Roman, serif;">by Erik Larson </span>, a story of 1933-1934 Berlin and the rise of Hitler and the early impact on Berlin and its inhabitants. Therefore our hostess, my friend Elaine, served a combination of German and Jewish foods, as shown above. As usual, we had a very free-ranging discussion about the book and ideas that came up in connection with the book, such as the role of Churchill in recognizing the reality of Hitler's rise, and the conditions in America at the time. Below are some of the themes that we discussed and things I've thought about the book.<br /><br />William E. Dodd, America’s first ambassador to Hitler’s Germany is the center of <i>In the Garden of Beasts</i>, along with his family. The book also describes in some detail the antics of his daughter who inappropriately was having affairs with both Nazis and with a Soviet agent. Larson's choice of Dodd as a focus allows Larson to describe early Nazi success from the point of view of a historic individual who didn't know how things would turn out. Dodd's and his daughter's central roles make the book read like a novel, though it's completely based on historical research.<br /><br />Before Roosevelt appointed him as ambassador, Dodd was a professor at the University of Chicago, trying to finish his life's work: a book on the Old South. He wasn't political and he wasn't connected to the elite circles of high-society, wealthy, ivy-league, anti-semitic white men who ran the State Department. His conflicts and problems with them and with his similarly-connected subordinates in Berlin are one of the interesting topics of the book. Particularly, as he had no fortune, he was determined to live and entertain on his salary -- in total contrast to the usual ambassador types.<br /><br />As a more open-minded and academic thinker than the standard State Department officials, one area of conflict was Dodd's clear-headed ability to see just what the Nazis were up to: how they were enforcing their wish that ordinary Germans to go along with their program. At one point, for example, we get sudden insight into how far things have gone: Dodd sees a swastika embossed on a cough drop that one of the Nazi contacts offers him. I had a lot of sympathy for Dodd as he found it harder and harder to exert normal diplomatic relations with Hitler's officials, whose actions were increasingly heinous. Dodd began to refuse to attend Nazi rallies and other events that were so hysterical in the way they worked up crowd mentality and attacked Jews -- leading to more criticism and back-biting in Washington.<br /><div><br /></div>After finishing Larson's book, I started rereading a novel about wartime Berlin that book club read last summer: <i>City of Women</i> by David Gillham. The two books, set at different times in Nazi history, seem to work together in my mind to give a picture of how the Germans were corrupted and bullied into compliance with Nazi thought. The impoverishment of the ordinary Germans, who were on very tight rations and found almost nothing in the shops, and the outright denial of food to the hidden Jews in Gillham's book provides a food theme, or rather a starvation theme.<br /><br />Both Berlin books are painful to read -- Larson says (in the afterword and in some interviews we discussed last night) that he found the research for the book terribly depressing and horrifying. Larson's earlier book was <i>Devil in the White City</i> about the Chicago World's Fair, a previous book club selection <a href="http://regional-food.blogspot.com/2009/07/devil-in-white-city.html">which I wrote about here.</a> Although in it Larson describes the horrible actions of a serial killer who was preying on women who came to the fair, Larson said he didn't find that anywhere near as difficult as learning about Hitler, for whom he developed an overwhelming hatred. I also found the World's Fair a much lighter topic than Hitler and prefer the earlier book.

The Garden of Beasts

Elaine's Table: Stollen, Lebkuchen, German Cheese, etc.Center: Kichel, a very light traditional Jewish cookieLast night my book club discussed In the Garden of Beasts: Love, Terror, and an American Family in Hitler's Berlin by Erik Larson , a story of 1933-1934 Berlin and the rise of Hitler and the …

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Wordless Wednesday: Model Train Markets at Phipps Conservatory

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOirB1hr9CecMPpfvkGyF_Mp1K1Q5f1XbRYW5H_ojQ_eb0sqMyTWX1CSGBA7g1lUQrl9MNpWjQ5SZIOKMss6QyLeGoW_3ZqQirXcXN9F-LjzUxHQuzlgja9ivk_vUvvH5t6tdixqUt4IJz/s1600/model-trains-phipps+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOirB1hr9CecMPpfvkGyF_Mp1K1Q5f1XbRYW5H_ojQ_eb0sqMyTWX1CSGBA7g1lUQrl9MNpWjQ5SZIOKMss6QyLeGoW_3ZqQirXcXN9F-LjzUxHQuzlgja9ivk_vUvvH5t6tdixqUt4IJz/s400/model-trains-phipps+2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEHuYqwAE043DfTo5Q6UzRTtLnWDEWyQIFL0LDbS3Ujozlrbxp0Z-dg0xfL5vsY9UdlEsafVvIZbImhglPAY6bBCieeriYuJH3WtXrnV-V6LKkZH3eF0DmTvtdIdCkmTq5R-XsEDBm2Uw/s1600/model-trains-phipps+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEHuYqwAE043DfTo5Q6UzRTtLnWDEWyQIFL0LDbS3Ujozlrbxp0Z-dg0xfL5vsY9UdlEsafVvIZbImhglPAY6bBCieeriYuJH3WtXrnV-V6LKkZH3eF0DmTvtdIdCkmTq5R-XsEDBm2Uw/s400/model-trains-phipps+3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmEdAy6CUXfRFx_GrT18mn6IhaGpeQJSmZcICKKbJpkvg5edExZOYvzuKJUmGr1uJiOvAg5LCj671GzEWZqjID5LyebI88zDu3K-1o1A-VmHEJ05S31DAMvWP-akEeXsXMIdmuHNxn96b/s1600/model-trains-phipps+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmEdAy6CUXfRFx_GrT18mn6IhaGpeQJSmZcICKKbJpkvg5edExZOYvzuKJUmGr1uJiOvAg5LCj671GzEWZqjID5LyebI88zDu3K-1o1A-VmHEJ05S31DAMvWP-akEeXsXMIdmuHNxn96b/s400/model-trains-phipps+4.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DbgM85twbRy3mgK7bWqTrA8XE1oHnw8tLUyLBeJnEBuJdSzIKBypeYy1oK0ZjOiIojO7F7XdAt70DDv-JSNbPt70qxYmpyIFqygdSX5_xQd_S293F0PjtMEV-eAj9B_Veh3YpPrbnvKC/s1600/model-trains-phipps+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DbgM85twbRy3mgK7bWqTrA8XE1oHnw8tLUyLBeJnEBuJdSzIKBypeYy1oK0ZjOiIojO7F7XdAt70DDv-JSNbPt70qxYmpyIFqygdSX5_xQd_S293F0PjtMEV-eAj9B_Veh3YpPrbnvKC/s400/model-trains-phipps+5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb8xlMwjS5zVkaAD0f85k3fZZyR3kY0e29FWW3UOiqLV35tEu-dgCfBchz9uYHWASbzvsVlkO7dsjoaCP2gmLGQ_0BQXyUWz8_MUig6KJFTNujAA-pK46FSlwDMxHQ1Cy_4s3r2a7eX5G/s1600/model-trains-phipps+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb8xlMwjS5zVkaAD0f85k3fZZyR3kY0e29FWW3UOiqLV35tEu-dgCfBchz9uYHWASbzvsVlkO7dsjoaCP2gmLGQ_0BQXyUWz8_MUig6KJFTNujAA-pK46FSlwDMxHQ1Cy_4s3r2a7eX5G/s640/model-trains-phipps+1.jpg" width="640" /></a></div><br />

Wordless Wednesday: Model Train Markets at Phipps Conservatory

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Thanksgiving Dinner 2013

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkqF8sxEhqoCdFQUUGR_F8FulhuMFdYrkgEdelh-3Og5AYjC7R6NQ84eCWsge4u6yY0x3RSE7Cjr0hXFcZJVkzSbMI0AN_lADa_GXjl-G1uU8wZhclLYcF_yAIC3j2Q3wcHEwy3YkSgD7/s1600/cooks0057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkqF8sxEhqoCdFQUUGR_F8FulhuMFdYrkgEdelh-3Og5AYjC7R6NQ84eCWsge4u6yY0x3RSE7Cjr0hXFcZJVkzSbMI0AN_lADa_GXjl-G1uU8wZhclLYcF_yAIC3j2Q3wcHEwy3YkSgD7/s400/cooks0057.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First thing in the morning:<br />aprons combine Hanukkah and Thanksgiving!</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguXaiGsHJ1qvijDiMJh3ejGGaXh5pYuaAphYRDcuFbcNwKgtpnAghcQgZKvG0kODpLYuxS1MIdehtbsauqmHVfdZp-C2O5PQKXfYJXapr3tLw-4p9tak1wPKSV82Hkqp1Uop8St4lbg8M/s1600/cooks8072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguXaiGsHJ1qvijDiMJh3ejGGaXh5pYuaAphYRDcuFbcNwKgtpnAghcQgZKvG0kODpLYuxS1MIdehtbsauqmHVfdZp-C2O5PQKXfYJXapr3tLw-4p9tak1wPKSV82Hkqp1Uop8St4lbg8M/s400/cooks8072.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I never use mixes except for corn pudding!</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRbBSV19TqkqYjDFSfAuaRjecEVmxADFoGeWCIZK4BIecMXdUzhszFPQwZgVpTabrnLP9Om4GMzc6GRISmu829LECoRlMqJ_syAPkKWRcI8WI8GEzs5nxVb4CcqmK3oN2-qaANLY_vzFg/s1600/games0079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRbBSV19TqkqYjDFSfAuaRjecEVmxADFoGeWCIZK4BIecMXdUzhszFPQwZgVpTabrnLP9Om4GMzc6GRISmu829LECoRlMqJ_syAPkKWRcI8WI8GEzs5nxVb4CcqmK3oN2-qaANLY_vzFg/s400/games0079.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Delia and Alice</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRqRthT8sFH9qljeC58fWEkJ3W7_am8KWrsNtQv_QdPLv_ohbpv4-76UZf-XIncjRQt5S7Qqed1rKWLSDJE-P1auj-oKC6gwtMhvHDiiIFvJDfFGlRih3lSFZ7PC1LVlgw_4yZlksS_NA/s1600/candles8079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRqRthT8sFH9qljeC58fWEkJ3W7_am8KWrsNtQv_QdPLv_ohbpv4-76UZf-XIncjRQt5S7Qqed1rKWLSDJE-P1auj-oKC6gwtMhvHDiiIFvJDfFGlRih3lSFZ7PC1LVlgw_4yZlksS_NA/s400/candles8079.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Candles, turkey, latkes, brussels sprouts and around 10 other dishes...</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F7uPprFuw2ooCbLQOpz6xQB6ecGHQ-cwoP8RmRnJYJN2XqukcOsX6czYBrKsSS-MppSbVVsDyQTv5GYsoovh_X6CwnHbRxkPJWcwX8-qFjBj5Gz7dO-sSppuKpvLUzc5fR-7hISV-GGM/s1600/table0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F7uPprFuw2ooCbLQOpz6xQB6ecGHQ-cwoP8RmRnJYJN2XqukcOsX6czYBrKsSS-MppSbVVsDyQTv5GYsoovh_X6CwnHbRxkPJWcwX8-qFjBj5Gz7dO-sSppuKpvLUzc5fR-7hISV-GGM/s400/table0090.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi69lhYenduKRG1NmNmU-tHJGKwq28HAdrlfTjBfuBVBOfVQJBXfwDHxEZ-smhDhyphenhyphenasTlIzllflEPuv0fiW7WgPjYjxzacKmt-5e8O5V639d4NFXhL1aRx48wX2M3HAfBonBDz3ocRfTi/s1600/turk0062.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqi69lhYenduKRG1NmNmU-tHJGKwq28HAdrlfTjBfuBVBOfVQJBXfwDHxEZ-smhDhyphenhyphenasTlIzllflEPuv0fiW7WgPjYjxzacKmt-5e8O5V639d4NFXhL1aRx48wX2M3HAfBonBDz3ocRfTi/s400/turk0062.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Table decorations and butter</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOl62jOQU3j83o8aHSjUpAEDeRo2YJbG0uTmJNgoqIjjbeYasR6hN_ie7wHebhdYCJzMMAwfBP85Pngy81xNClH4svVdbExxlNh1GvPmhbNnHPM0K7uqzkqb87r-gQ4SwiuQ-kU_ZVWqgr/s1600/table0096.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOl62jOQU3j83o8aHSjUpAEDeRo2YJbG0uTmJNgoqIjjbeYasR6hN_ie7wHebhdYCJzMMAwfBP85Pngy81xNClH4svVdbExxlNh1GvPmhbNnHPM0K7uqzkqb87r-gQ4SwiuQ-kU_ZVWqgr/s400/table0096.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice, Illana, Miriam, Delia</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76jtW0YM6CCsadUmGPjp4kWrHuv_MmG4Dua1h6aG6tDXLOx_bLx7up8HIC6tWVfXSPw8VWMYrH0I9Ku9rBrR62DRitbms0BV1cNQjFQkHcGU0hvpPj86One2Tc3H6KVkg1KMPXE6nFiLY/s1600/table0101.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76jtW0YM6CCsadUmGPjp4kWrHuv_MmG4Dua1h6aG6tDXLOx_bLx7up8HIC6tWVfXSPw8VWMYrH0I9Ku9rBrR62DRitbms0BV1cNQjFQkHcGU0hvpPj86One2Tc3H6KVkg1KMPXE6nFiLY/s400/table0101.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pie</td></tr></tbody></table><br />

Thanksgiving Dinner 2013

First thing in the morning:aprons combine Hanukkah and Thanksgiving!I never use mixes except for corn pudding!Delia and AliceCandles, turkey, latkes, brussels sprouts and around 10 other dishes...Table decorations and butterAlice, Illana, Miriam, DeliaPie…

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Wordless Wednesday: Turkey 2006, 2008, 2009, 2011, 2012

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://photos1.blogger.com/blogger/89/2828/1600/turkey.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="321" src="http://photos1.blogger.com/blogger/89/2828/320/turkey.jpg" style="float: left; margin: 0pt 10px 10px 0pt;" width="400" /></a></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT2C4oX5sVxMEpxUjnrOFiqkTKz5UxUgAObPuzCPWhqlQxPvvE3dANl4vYv9j08xq8S1llWbb3Jf2RWnnBJiPMFMLoU5QiTDtG1CR0rxh_T7TURbFacfJmt9VA-o2urDXdMG2YDpQH6Ul/s1600-h/tg58.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5273445885908484530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioT2C4oX5sVxMEpxUjnrOFiqkTKz5UxUgAObPuzCPWhqlQxPvvE3dANl4vYv9j08xq8S1llWbb3Jf2RWnnBJiPMFMLoU5QiTDtG1CR0rxh_T7TURbFacfJmt9VA-o2urDXdMG2YDpQH6Ul/s400/tg58.jpg" style="display: block; height: 339px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2E4rHX5Bmho8sfrQ-pGTbOGk8S3KOZyuoaJ6K95V7DcvGoboQOpsBjyc-A2qoFd4i-4tfxMfr6YkDWK-WAHz7vaxpifwLiIPMK6N-gdFhYKLH810wF53Ce0vYEOYaf1-jPenfVUIWtNEy/s1600/tnc0582.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5408495696364108962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2E4rHX5Bmho8sfrQ-pGTbOGk8S3KOZyuoaJ6K95V7DcvGoboQOpsBjyc-A2qoFd4i-4tfxMfr6YkDWK-WAHz7vaxpifwLiIPMK6N-gdFhYKLH810wF53Ce0vYEOYaf1-jPenfVUIWtNEy/s400/tnc0582.jpg" style="float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aPNoNHeEduF2BCaQFqRzVK_486jStaIS3-Bdj6r5-Q2w5OjzWbmLv3nC3w-4sZ845a1PvibAc0GMM83ikrDIfj8inuW_ZCcWfSMfEwwKG-Ej2BpWXpPbFEEwKIDqBGRcp0lArjtbD9RM/s1600/turkey5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5678596748312006738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aPNoNHeEduF2BCaQFqRzVK_486jStaIS3-Bdj6r5-Q2w5OjzWbmLv3nC3w-4sZ845a1PvibAc0GMM83ikrDIfj8inuW_ZCcWfSMfEwwKG-Ej2BpWXpPbFEEwKIDqBGRcp0lArjtbD9RM/s400/turkey5.jpg" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHBqQgC9PL7bGW4xa-INIOQDIVufFhiZVw8PAy0Jp52nJmbKisbt1RKTDAJeqWERW6QgSMaonhRd3o7-VCl5mTI_HDdiEcmkN7d5c1wLXrBAaxq4Poas3XJSlllXdpLDDfdLEfCqHFFf/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHBqQgC9PL7bGW4xa-INIOQDIVufFhiZVw8PAy0Jp52nJmbKisbt1RKTDAJeqWERW6QgSMaonhRd3o7-VCl5mTI_HDdiEcmkN7d5c1wLXrBAaxq4Poas3XJSlllXdpLDDfdLEfCqHFFf/s400/IMG_1587.JPG" width="400" /></a></div>

Wordless Wednesday: Turkey 2006, 2008, 2009, 2011, 2012

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Zingerman's Bakehouse

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DGPr9wEoTqT86G37vPNA-9rxWCmAIX0aSDvPOIp5CRqwfGs5R_-jPDzyAiZ0fLDT3HOeWwaGTaMHRAQXIpP9rliy0lyf5cYMXd5yOpbm-1qaNMFnl76WUVL0hC1vkjz_ofF74KcrCVi8/s1600/zing4998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DGPr9wEoTqT86G37vPNA-9rxWCmAIX0aSDvPOIp5CRqwfGs5R_-jPDzyAiZ0fLDT3HOeWwaGTaMHRAQXIpP9rliy0lyf5cYMXd5yOpbm-1qaNMFnl76WUVL0hC1vkjz_ofF74KcrCVi8/s640/zing4998.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Zingerman's Bakehouse is ready for the Thanksgiving rush tomorrow.<br />Our order of chocolate cherry bread had just come out of the oven when we arrived at 4:30.<br />We also had ordered cranberry-pecan bread and a coffee cake: our family Thanksgiving breakfast tradition.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw802oZuYwOd2Bv_JQPyaxhPb02uQvhGYyw9Kk4Qf9oVYlXa5aMH18-L9-0uSiR07NJNkJHlAfmT3lp7LBQ0Lzyomuj_nU_46Ynp8XO1VihuwGFGUoST7jUv6CvqZDsSc4Cp29ZL6cKZ_5/s1600/zing4999.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw802oZuYwOd2Bv_JQPyaxhPb02uQvhGYyw9Kk4Qf9oVYlXa5aMH18-L9-0uSiR07NJNkJHlAfmT3lp7LBQ0Lzyomuj_nU_46Ynp8XO1VihuwGFGUoST7jUv6CvqZDsSc4Cp29ZL6cKZ_5/s640/zing4999.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We didn't buy any of these! But they are cute.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c2txiCxGmqXoBrK1I6o64dENSskEXtu9dtvFPAKE7kI6MFpq_SBHwdhRZcwgNPmAVli5cxm7HFxLN99A4qvulwGfrrTXkXxSukSp_VkhFKs5ub4eRcPrIT2Jng3FQek8sFoxQII2W_5i/s1600/zing5001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c2txiCxGmqXoBrK1I6o64dENSskEXtu9dtvFPAKE7kI6MFpq_SBHwdhRZcwgNPmAVli5cxm7HFxLN99A4qvulwGfrrTXkXxSukSp_VkhFKs5ub4eRcPrIT2Jng3FQek8sFoxQII2W_5i/s640/zing5001.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"... we bake cakes and nothing's the matter..." </td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMGFDUv_wnB5ev7gQg0M2apAmGwf0Bs0uoLvHnU7awqJbjydhKhrR_vUTQChQejwlEZxrDdVU-Q7mZAfwOtkuV2-9sRl1nZ8oUSNy8W7XAatsSI7esKVmqUYsW9iTckpv1O7s58yDL4CI/s1600/zing5004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMGFDUv_wnB5ev7gQg0M2apAmGwf0Bs0uoLvHnU7awqJbjydhKhrR_vUTQChQejwlEZxrDdVU-Q7mZAfwOtkuV2-9sRl1nZ8oUSNy8W7XAatsSI7esKVmqUYsW9iTckpv1O7s58yDL4CI/s640/zing5004.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Check out.</td></tr></tbody></table><br />

Zingerman's Bakehouse

Zingerman's Bakehouse is ready for the Thanksgiving rush tomorrow.Our order of chocolate cherry bread had just come out of the oven when we arrived at 4:30.We also had ordered cranberry-pecan bread and a coffee cake: our family Thanksgiving breakfast tradition.We didn't buy any of these! But they ar…

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Thanksgiving Pictures from "Art and Appetite"

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXi16eYbgkhnwXqWopWlZ6b5Maz_WkZiHoZddnWg2Q2dpPX6KyF-e2RG9nsYrovrer6P-MhZ3aglWjv6U1I6BE5TEHerrhKHpELKzvnxRCo0JVJefXF5kDBWB_hGhWnHuLWpfEykYwAoq/s1600/DorisLee4996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXi16eYbgkhnwXqWopWlZ6b5Maz_WkZiHoZddnWg2Q2dpPX6KyF-e2RG9nsYrovrer6P-MhZ3aglWjv6U1I6BE5TEHerrhKHpELKzvnxRCo0JVJefXF5kDBWB_hGhWnHuLWpfEykYwAoq/s400/DorisLee4996.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Doris Lee, "Thanksgiving" (1935)</td></tr></tbody></table><blockquote class="tr_bq"><span style="font-size: x-small;">"It may be hard to fathom today how Lee's colorfully cheerful depiction of food preparation was offensive... . The picture was popular with the public, as was Grant Wood's more famous <i>American Gothic</i>, purchased by the Art Institute in 1930. Both pictures represent historical themes using the imagery of ordinary people and farm life; both enshrined with irony and humor an American past fast disappearing. But by 1935 the depiction of Thanksgiving as a rustic social gathering seemed boorishly common." (<i>Art and Appetite</i> catalog p. 41)</span></blockquote>I love the kitchen in this picture with all the activity of many women cooking, except for the one who has obviously just arrived and is taking off her hat. I love the little kids, the dog under the stove, and the cat under the table. The preparation for each traditional element of Thanksgiving dinner is wonderful: the turkey being basted, pie dough being rolled out, vegetables in a basket, pots simmering on top of the old black stove, dishes being taken from a high shelf where no doubt they spend most of the year. <br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlashIY8dfENMOkiN8gJPVYDoEWZ6jmuWut4n9lEDdmL3mVJ2SVDG5AsHg9ixsQL-SIPk2IusLDKQNtOXFM0Zk8pQm8-Y2FcWnGdL88RG0VLHZCn3zg0fivBh7DUhov3OWypiCieCpm1at/s1600/AliceNeel4992.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlashIY8dfENMOkiN8gJPVYDoEWZ6jmuWut4n9lEDdmL3mVJ2SVDG5AsHg9ixsQL-SIPk2IusLDKQNtOXFM0Zk8pQm8-Y2FcWnGdL88RG0VLHZCn3zg0fivBh7DUhov3OWypiCieCpm1at/s640/AliceNeel4992.jpg" width="424" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Alice Neel, "Thanksgiving" (1965)</td></tr></tbody></table><blockquote class="tr_bq"><span style="font-size: x-small;">"... the bird collapses in the kitchen sink, looking as though it had just been thrown from the guillotine. Its legs splayed akimbo, its body bloody and pimply, it drains alongside Ajax, sponges, soap, and the breakfast dishes. Neel said of her picture that she painted it while the bird ... ws thawing in the sink and that it was her answer to Pop Art." (<i>Art and Appetite</i>, p. 51)</span></blockquote>My own feeling is that this image of an absolutely typical kitchen from the 1960s is now as much nostalgic as the famous Norman Rockwell grandmother and grandfather with a turkey or the painting by Doris Lee above. Who hasn't seen the exact water faucet, Ajax can, and metal cabinet handles along with the white porcelain of mother's or grandmother's or aunt's kitchen sink?<br /><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZKspqg6VAxTq_VzyDTWCWXA5-MRLIXacBuGoXA_KE89ZHmJyWpUIEQr6YuqOsmTVbM-bf2pMY7-dBI5Q5XzsBx73dIkewp_xLpax9UqItoBagLvWdZmwzSqOuWAqz1QXwXaEOauqJH_E/s1600/Lichtenstein4990.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZKspqg6VAxTq_VzyDTWCWXA5-MRLIXacBuGoXA_KE89ZHmJyWpUIEQr6YuqOsmTVbM-bf2pMY7-dBI5Q5XzsBx73dIkewp_xLpax9UqItoBagLvWdZmwzSqOuWAqz1QXwXaEOauqJH_E/s400/Lichtenstein4990.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roy Lichtenstein, "Turkey" (1961)</td></tr></tbody></table><blockquote class="tr_bq"><span style="font-size: x-small;">"The bird as solo subject mirrors modern advertising's emphasis on appearances and the embedding of implied meaning within objects." (<i>Art and Appetite</i>, p. 49)</span></blockquote>When I first saw pop art, I loved what it said to me about the role of advertising in creating the way we see our surroundings, especially in the way we see food and food packaging. Who can resist the word "iconic"?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOcBUwxlr5zSsSY2lfEUY4rYcpWISfpKNUsbCthpoFDMX2EnIl2zIsivUGA5B9XlxmKdNbi0vOyXuDROHhPETR0a8cZs2mvs06z1sDiY6KIevLbHH_YklOyI9Nowta1O5oOx5-p-jXJxA/s1600/art&appetite+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOcBUwxlr5zSsSY2lfEUY4rYcpWISfpKNUsbCthpoFDMX2EnIl2zIsivUGA5B9XlxmKdNbi0vOyXuDROHhPETR0a8cZs2mvs06z1sDiY6KIevLbHH_YklOyI9Nowta1O5oOx5-p-jXJxA/s200/art&appetite+2.jpg" width="164" /></a>I've mentioned the exhibition "Art and Appetite: American Painting, Culture, and Cuisine," currently showing at the Art Institute of Chicago, and the catalog of the exhibit with the same title. The first essay in the catalog is "Thanksgiving: The Great American Food Fest," written by Judith A. Barter, which I've quoted above.<br /><br />The remainder of images are just as fascinating as the ones I've chosen here -- including many magazine illustrations from the 19th and 20th century. Through art and illustration, we see the history of the holiday. As I said a few weeks ago, I wish I could get to this exhibit, but I'm really happy to have the catalog.</div>

Thanksgiving Pictures from "Art and Appetite"

Doris Lee, "Thanksgiving" (1935)"It may be hard to fathom today how Lee's colorfully cheerful depiction of food preparation was offensive... . The picture was popular with the public, as was Grant Wood's more famous American Gothic, purchased by the Art Institute in 1930. Both pictures represent his…

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Northwood by Sarah Josepha Hale

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSybQeMUDu6BhdJj77ltK90kyigEuosAu2dFvuvLKamd7LlbTe-UUFbUJK9O7rcFpFJCsoFV3FAlaijQ7xl7ObE3GXkehZvZbfq8OXGMqe8eoTaT4kkihvmYTMIFh_dqDzuTGeMWcEnvRl/s1600/Northwood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSybQeMUDu6BhdJj77ltK90kyigEuosAu2dFvuvLKamd7LlbTe-UUFbUJK9O7rcFpFJCsoFV3FAlaijQ7xl7ObE3GXkehZvZbfq8OXGMqe8eoTaT4kkihvmYTMIFh_dqDzuTGeMWcEnvRl/s400/Northwood.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Northwood</i>, Title Page, Second Edition (Wiki Media)</td></tr></tbody></table>In the novel <i>Northwood</i> by Sarah Josepha Hale, published in 1827, I was amazed to find a description of Thanksgiving dinner that is so close to what we have today. The major difference is the variety of meat dishes beyond just the turkey. Hale is famous for her advocacy of making Thanksgiving a national holiday. Her later non-fiction writings included lots of advice for how the holiday should be celebrated: in other words, we owe her!<br /><br />But here are her original words:<br /><blockquote class="tr_bq"><span style="font-size: x-small;">“But now to my dinner … A long table, formed by placing two of the ordinary size together, was set forth in the parlor, which being the best room, and ornamented with the best furniture, was seldom used, except on important occasions. The finishing of the parlor was in a much better manner than that of any other apartment in the house; the wood work was painted cream color, and the plaster walls ornamented with paper hangings of gay tints and curious devices. …<br /> <o:p> </o:p>“The furniture of the parlor consisted of a mahogany sideboard and table, a dozen handsome rush-bottomed chairs, a large mirror, the gilt frame covered with green gauze to prevent injury from dust and flies, and on the floor was a substantial, home manufactured carpet, woven in a curious manner and blended with all the colors of the rainbow …<br /><o:p> </o:p>“The table, covered with a damask cloth, vieing in whiteness, and nearly equalling in texture, the finest imported, though spun, woven and bleached by Mrs. Romelee’s own hand, was now intended for the whole household, every child having a seat on this occasion, and the more the better, it being considered an honor for a man to sit down to his Thanksgiving supper surrounded by a large family. The provision is always sufficient for a multitude, every farmer in the country being, at this season of the year, plentifully supplied, and every one proud of displaying his abundance and prosperity.<br /><o:p> </o:p>“The roasted turkey took precedence on this occasion, being placed at the head of the table; and well did it become its lordly station, sending forth the rich odour of its savoury stuffing, and finely covered with the frost of the basting. At the foot of the board a surloin of beef, flanked on either side by a leg of pork and joint of mutton, seemed placed as a bastion to defend innumerable bowls of gravy and plates of vegetables disposed in that quarter. A goose and pair of ducklings occupied side stations on the table, the middle being graced, as it always is on such occasions by that rich burgomaster of the provisions, called a chicken pie. This pie, which is wholly formed of the choicest parts of fowls, enriched and seasoned with a profusion of butter and pepper, and covered with an excellent puff paste, is, like the celebrated pumpkin pie, an indispensable part of a good and true Yankee Thanksgiving; the size of the pie usually denoting the gratitude of the party who prepares the feast. … Plates of pickles, preserves, and butter, and all the necessaries for increasing the seasoning of the viands to the demand of each palate, filled the interstices on the table, leaving hardly sufficient room for the plates of the company, a wine glass and two tumblers for each, with a slice of wheat bread lying on one of the inverted tumblers. A side table was literally loaded with the preparations for the second course, placed there to obviate the necessity of leaving the apartment during the repast. Mr. Romelee keeping no domestic, the family were to wait on themselves, or on each other. There was a huge plumb pudding, custards, and pies of every name and description ever known in Yankee land; yet the pumpkin pie occupied the most distinguished niche. There were also several kinds of rich cake, and a variety of sweet meats and fruits. On the sideboard was ranged a goodly number of decanters and bottles; the former filled with currant wine and the latter with excellent cider and ginger beer, a beverage Mrs. Romelee prided herself on preparing in perfection. There were no foreign wines or ardent spirits, Squire Romelee being a <i style="mso-bidi-font-style: normal;">consistent</i> moralist.” -- Google Book Edition p. 114-117</span></blockquote><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal.dotm</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>519</o:Words> <o:Characters>2959</o:Characters> <o:Company>University of Michigan</o:Company> <o:Lines>24</o:Lines> <o:Paragraphs>5</o:Paragraphs> <o:CharactersWithSpaces>3633</o:CharactersWithSpaces> <o:Version>12.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:TrackMoves>false</w:TrackMoves> <w:TrackFormatting/> <w:PunctuationKerning/> <w:DrawingGridHorizontalSpacing>18 pt</w:DrawingGridHorizontalSpacing> <w:DrawingGridVerticalSpacing>18 pt</w:DrawingGridVerticalSpacing> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:DontGrowAutofit/> <w:DontAutofitConstrainedTables/> <w:DontVertAlignInTxbx/> </w:Compatibility> </w:WordDocument></xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="276"> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style><![endif]--> <!--StartFragment--> <!--EndFragment--><br /><br />

Northwood by Sarah Josepha Hale

Northwood, Title Page, Second Edition (Wiki Media)In the novel Northwood by Sarah Josepha Hale, published in 1827, I was amazed to find a description of Thanksgiving dinner that is so close to what we have today. The major difference is the variety of meat dishes beyond just the turkey. Hale is famo…

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Wordless Wednesday: New Book, Old Book

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Wordless Wednesday: New Book, Old Book

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