Dieting Like It's 1953

Growing out of my clothes has been quite upsetting. I used to have no problem finding vintage clothes that would fit, but as I've gotten older, things have shifted and spread. It also used to be very easy to drop a few pounds. Now, though, it takes me a week to drop even one pound, and only a couple days to put it back on. I know I need to make permanent changes. I find this difficult for a couple reasons. One, by the time I get home, I'm pretty tired, and really don't like cooking, or cleaning up afterward. Two, I have one major food sensitivity, which makes it hard to add a variety of tastes onto my plate. 

I started thinking about how people ate 60 years ago. I'm sure the portions were a lot smaller than they are now. Matter of fact, one thing I learned trying to count my calories over the last few weeks is how small a serving size is. We tend to eat two or three servings sizes per item. Looking back through my old magazines, I found several articles on how to loose weight. Many reduce a day's calorie intake to 1200 for women. This is actually what My Fitness Pal told me I should be taking in if I want to loose a pound a week. Now, I assume that since I walk about three miles a day, that I could have a bit of wiggle room - but not much.

I also noticed that there weren't any snacks in these plans. Some of the meals were pretty large, though. So, maybe that keeps one full longer. I thought I'd give it a try. I took pieces from three different meal plans, changing things that I either couldn't eat (gluten), or don't like (liver, lamb, etc.). I created an eight day meal plan all just under 1200 calories - that way I have a bit of room if something comes up. I am curious to see how I fair under this plan.

Another thing I have often chuckled at, is the exercise that these magazines promote. Often, they are silly things like massaging facial muscles, or doing crazy stretches, not actual exercises. I wondered if people didn't need to exercise, or they just didn't know how to. Compared to today's intense workouts, these older work outs seem tame. But, again, as I was looking through these magazines, some of the exercises they promote don't seem that different than the ones today. I thought it can't hurt to try, right? So, starting Monday (gives me time to go grocery shopping), I am going to follow a vintage style meal plan, and do these exercises every night. I am hoping to see some improvement in the fit of my clothes. If all goes well, and I can stick to this plan, I will let you all know how it went.

United States Rationing Posters

I have read several articles about women following a ration diet and losing weight. This intrigued me. With looming furloughs on the near horizon, and with wanting to lose a few pounds, I have searched for examples of recipes using ration points. What I have found, though, has been for the United Kingdom, and sadly I don't know how to convert measurements (nor do I really know how to cook). There doesn't seem to be much for the United States. However, I did come across these fun propaganda posters. The posters below are ones that I especially enjoyed. Now back to my search for war time recipes.

For more posters check out the Illinois Archive

Vintage Cocktails: The Hoffman House Cocktail

When I have parties at my apartment, I always make sure to invite my friends who are or were bartenders. I can't make a drink that is palatable. So, I rely on them to make drinks for me. It comes in handy. I asked one of my dear friends to share a little treat with you - a vintage cocktail recipe. Being an extra long weekend, I thought it best to start it off right. So, without further ado, the Hoffman House Cocktail.

Here in San Francisco, where to get the best cocktails in the City is hotly debated, but most will agree that Bourbon and Branch is among the highest caliber, if not the new standard, for quality mixed libations in the area.  The Beverage Academy, promoted and hosted by Bourbon and Branch’s Detective Bar, also offers classes which provide a hands-on learning experience, focusing on various spirits.  It was at one of these cocktail courses I attended that I came across the Hoffman House Cocktail.  

In this particular basic class, we learned to create a simple, classic martini.  However, this was not the well-known, modern, vodka, no vermouth, shaken, not stirred, James Bond version.  This was the original, stirred, gin-based cocktail, with about a half ounce of dry vermouth, along with a dash of orange bitters.  At the time, I thought it the strangest thing, to have added orange bitters to a so-called traditional martini.  But when I tasted this ever so slightly sweet and delicately smooth concoction, it was unlike any other martini I had imbibed. In the cocktail world, the tiniest change in ingredient or measurement of ingredients can result in something completely different, meriting a unique name to differentiate between the libations.  As it is, ordering a martini will result in something varying wildly between bars, bartenders, and the customer ordering the drink.  

For example, a 21-year-old woman ordering a martini in a standard dive bar will likely receive a vodka-based cocktail, no vermouth, shaken and served up, with an olive, no questions asked.  If a 70-year-old woman enters that same bar and orders a martini, the chances are the bartender, if experienced, will ask what type of gin she would prefer (forget vodka), and it would come with the standard measurement of dry vermouth, garnished with a twist.  I digress… but the point is, the “martini” we obediently mixed according to the Beverage Academy’s instruction was not a martini as we know it today, but what was known in the late 1800’s as the Hoffman House cocktail.  It is the dash of orange bitters that made all the difference.  For simplicity, it has been labeled a martini, or a version of a martini.  

It was after some research that I stumbled upon this particular martini, discovering that it had its own name, originating in New York, at the Hoffman House Hotel, where officials, the wealthy and well known would consort.  This hotel was eventually closed down before prohibition, but the recipe lived on in cocktail records, including the Savoy Cocktail Book.

Bartenders may wish to experiment with the measurements and brands of ingredients and adjust to taste.  The recipe below is a good base from which to start:

2 OUNCES GIN (I suggest Hendricks)

1 OUNCE WHITE VERMOUTH (Noilly Prat)

2 DASHES ORANGE BITTERS (Some recipes call for 3 or even 4 dashes.  Try Angostura orange bitters to taste.  Also, Stirrings makes a blood orange bitters.  One might even add a dash or two of each)

TO FINISH: ORANGE PEEL

Stir with ice and strain into a chilled glass. Twist the orange peel over the top, to lightly mist the oils onto the surface of the drink.

I used Bombay Sapphire for mine, and Regan’s orange bitters, which was lovely, as well.  Cheers!

Goodbye Twinkies, Hohos, Fruit Pies, and Snow Balls

Even though I can no longer eat any Hostess products, I'm still sad that they are closing their doors. I have fond memories of driving by the Wonder Bread Bakery in my home town taking in the wonderful scent of fresh baking bread. I remember getting excited when those rare times came that my parents took me to the bakery outlet, and I got to buy the Hostess cupcakes in orange or chocolate, or the package of mini chocolate donuts. Despite the fact that these products are loaded with ingredients that are bad for us, it is the downfall of an iconic American company that is sad. Though, I doubt that the products will totally go away, they may never be the same again. Though, that might not be a bad thing.

I read an interesting article (here) relating how Twinkies were born (which can also be read on Wikipedia). It is interesting to think about how the change in technology brought us farther away from nutrition. At the time, these changes were applauded. They helped make the housewife's job easier. They were cheaper. They were faster. But, they did not know how these advances would change and shape generations to come. I wish we could get back to the way we ate, but for most of us that is just not that easy.

 I do wonder how the two original Twinkies tasted (the banana cream, and the original vanilla cream) compared to what we know now. Maybe someday we will be able to experience it.

Image from CBS News

Image from healthyliving blog

Image from I train therefore I eat

The best gluten free beer ... ever!

Those who are gluten intolerant know that even though great advances have been made in the choices available, foods typically don't taste the same as their gluten filled counterparts. This is especially the case with beer. Most gluten free beers are made with a grain called sorghum. Of course, when the ingredients in an item are changed, the taste typically changes dramatically. But, Omission beer has set out to change the taste of gluten free beer. 

Tonight I had the privilege to attend an event given by Omission to help get the word out about their beer. They are located in Oregon, where they have been brewing this type of beer for six months. In the last three months, they've been distributing it to other states. I stumbled upon it just a couple months ago. It was so good that I thought the waiter had made a mistake telling me it was gluten free.

I got to meet many of the staff, including the mind behind Omission, who has Celiac. They were very friendly and were humbled by the reception their beer has gotten. They brew their beer with barley - those of you who are gluten intolerant are probably having the same reaction I had when I first found this beer. Today, it was explained how they removed gluten, which I thought would be impossible. There is an enzyme that many brewers use to rid beer of its cloudiness. That enzyme also removes the gluten protein. Use more enzymes, and the protein is gone. They test each batch through an outside source to make sure that the beer is gluten free. The result is a very real tasting beer without the effects of gluten. 

If you are gluten intolerant, or have Celiac, please do yourself a favor and pick up a six pack of Omission beer if it is available in your area. The website has a finder that shows bars, restaurants, and stores that carry the beer. Cheers!

Omission Lager

Omission Pale Ale

October 26, 1952

Diary, I have decided that I need to grow up and learn things I never got a chance to before. First off I need to learn how to cook.  I can't do that, though, until I get a proper kitchen. Mrs. Jordan said that I can come over anytime, and she would teach me. But, with Lola going off to school soon, I'd feel rather strange going over there without her. Mrs. Jordan gave me some old recipes to try if I get another chance to find a real kitchen. Could you imagine making all kinds of cakes, pies, and candies. Yum! I am getting hungry already.