I just love when I find a hidden gem and that’s exactly what happened for our Thanksgiving dinner. A few weeks ago we decided that we wanted to go out to eat since it’s just the two of us this year. All of the local places serving T-Day dinner were charging between $80 – $90 per person plus tip! Spending over $200 to eat in a trendy or upscale restaurant on Thanksgiving in greater Portland is just no! (Portland was named 2018 Restaurant City of the Year by Bon Appetite.) We’re not into trendy places. We wanted something out of the way in the country that was simple, homey, historic, casual and delicious without fine dining pricing. Then I opened up google maps and did a search for places in “the country”. That’s how I found The Buxton Common, “a community gathering space for families, friends, neighbors and guests serving house smoked, rustic country fare in a revitalized 18th century home.” They were offering a Thanksgiving dinner for $32 per person! Sold!
I have many roles in my life, of course, but I see “homemaker” as part of my identity. It’s not a consolation prize or because I’m not empowered. Now when asked about what I do for work, instead of telling people only about my for-profit pursuits as a self-employed person I’m now also sharing that I’m a homemaker. I even added it to my LinkedIn profile! The conversation usually goes something like this:
“I love cooking and cleaning! When Wayne comes home he has a hot, nutritious dinner made from scratch waiting for him on the table.”
I sometimes get a look, so I follow up with: “You know, like June Cleaver.”
“Well as long as it’s a choice,” is a common response, or a variation along the lines of concern that I’m fallen prey to antiquated societal dictates. No. Well yes less the dictates. It is a conscious choice! Is it so odd for a woman to consciously choose to find joy in house work or apartment work, wherever you live work? Does that make one a vapid throwback?
I’ve previously mentioned on my blog that I once lived down the road from a lovely (now defunct) small family-owned dairy with very happy-looking cows. I enjoyed gazing out at them as they grazed on grass. Sometimes when they were close to the fence by the road I would talk to them. (No one else was around.) This image of dairy cows stuck with me and was a model of everything that industrial factory farming is not. However, it wasn’t until a local news story came out about Peace Ridge Sanctuary that provides a forever home and care for formerly abused and neglected farm animals that I learned that veal production is the “byproduct” of dairy farming. Cows give birth to both bull calves and heifers, but only the female calves will go on to produce milk. So what happens to the baby bull calves, and does buying organic or from a small farm make a difference in their fate?
Buster was out early this morning before the rain and feasted on a slice of Mandarin orange and sunflower seeds. We went to church, enjoyed a lovely service and coffee hour before we came home to a simple Easter luncheon, the menu for which is now a tradition since we enjoyed it so much last year.
I’m naughty, according to many “experts”. I eat a lot of potatoes! Potatoes have an unscientific and undeserved bad reputation among many who recoil at consuming carbohydrates. When I wrote my first vintage diet book I received some feedback from people stating that the wholesome foods I mentioned in the book, like potatoes, make people fat! They will give you diabetes! (Fact: the American Diabetes Association states you CAN have potatoes even when you have diabetes!)
The humble potato, instead of being branded as bad for you or any weight loss program, should have rock star food status. It’s subversive yet secretly healthy! Potatoes in raw form are inexpensive, simple to prepare, delicious and readily available at most grocery stores. They are also a Maine diet staple. Let’s take a look at the numbers:
When I first started “eating retro” and lost weight over ten years ago I was leaving behind the tyranny of an insatiable appetite which seemingly stemmed from two issues: my relationship to food and eating junk. Underlying the usual analysis of overeating and weight loss was that I was feeling sorry for myself. Why? Because I couldn’t eat as much as I wanted when I wanted without consequences. I was also attached to the illusion that a lifestyle of eating too much, especially sugar and refined carbs was somehow good for my soul. I mistook edible artifice for nourishment. I was always “hungry” but was feeding the wrong appetite. I was focused on eating all the things instead of seeing all the gifts from a healthy relationship to and with food. Why would I, right? Shouldn’t I be entitled to unlimited access to what was mine? Did God put food on my table? No! I worked hard to put that food on the table, and why even talk about God when all I wanted was an Oreo Blizzard from Dairy Queen.
Spring is here! Today is Maine Maple Sunday which means there are about ninety sugar houses throughout Maine that are open to the public. We went to Merrifield Farm in Gorham which is like a maple syrup paradise where we sampled maple syrup over vanilla ice cream and watched maple syrup being processed.
Two years ago in the early spring I blogged about buying beautiful pullet eggs (shown above) from a local organic farm in my town. Off-season we’ve been buying “Certified Humane” Nellie’s “Free Range” eggs. I decided to Google Nellie’s just now and am so disheartened to see this report about the cruel conditions of the chickens. I will never purchase Nellie’s eggs or trust the “Certified Humane” label on eggs again! (Update: check out this link “American Humane Scam” featuring Bob Barker!) It can be so hard to make informed food choices when we can’t even trust the “certification” labels! All the more reason to buy from trustworthy sources when the trustworthiness can be verified by you. Of course if you can realistically, affordably and humanely raise your own, that is ideal!
“A fear of disagreeable facts, and conscious shrinking from clearness of light, which keep us from examining ourselves, increases gradually into a species of instinctive terror at all truth, and love of glosses, veils and decorative lies of every sort.”
John Ruskin, 1887
I received a special delivery this week: Ten pounds of organic Concord grapes from a friend’s garden! I have been wanting to make a Concord grape pie for at least a year now ever since I came across two very intriguing vintage recipes in my old cookbooks.