WeWriWa—Thanksgiving bingo

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Welcome back to Weekend Writing Warriors and Snippet Sunday, weekly Sunday hops where writers share 8–10 sentences from a book or WIP. This week’s snippet comes a bit after last week’s, when Cinnimin Filliard and her best friend Sparky (real name Katharina) headed off on Thanksgiving morning to get a fresh turkey.

Instead of going to Gregory’s Groceries for one of the free turkeys being given away, the girls decided to go to the kosher butcher so Sparky’s family could eat with Cinni’s. The Filliards have a very large house that’s been in the family for generations, long before the Great Depression, so there’s a wing with another kitchen and dining room enabling each family to keep their own dietary customs.

The girls weren’t able to resist the butcher’s bingo tournament, with a 25-pound turkey as a prize. The tournament runs until only five teams are left, and then those five teams play off for the winner. Several times, false bingo is called among all the competitors.

“The winner will not only get a twenty-five-pound turkey, freshly slaughtered, but also a pound each of carrots, beets, large yams, and eggs, and ten cans of potato gravy!  The runners-up will get a pound each of beans, eggs, and yams.”

Cinni put all her focus on remembering the names of each German number and matching up as many as possible on their cards.  Each time another team didn’t call bingo in time, she rejoiced.  Finally, as it started growing dusky, bingo appeared on Sparky’s latest card.

“Bingo, bingo, bingo!  B fünfzehn, I neunzig, N eins, G elf, O fünfundvierzig!” Sparky called.

The butcher verified the win. “The turkey and all the other food is yours.  I’ll go and slaughter the turkey right now.”

In order, the German numbers called are 15, 19, 1, 11, and 45.

If you’re wondering, my new banner goes along with my 12-part series on the 90th anniversary of The Jazz Singer. It’ll run from 13 November–11 December. I had so much fun researching and writing it. This also gave me back my writing mojo. I desperately needed a break away from fiction, where words were no longer coming as prolifically and easily as usual.

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Vintage summer food ads and recipes

Owing to the holiday weekend, when many people won’t be reading blogs anyway, I decided to put together another post featuring vintage ads. These ones include magazine recipes for things that would work really well at a Fourth of July party or picnic.

And if you’re wondering, just about all ads from pre-1977 are public domain. It annoys me so much when I see an awesome vintage ad has someone’s URL or logo on it, as though that person is the copyright holder. That’s not their own creative work, and even if they bought or own a physical copy, that’s still not the only one in existence!

What person with a sweet tooth could resist this?

March 1966. I’d prefer if the green were mint instead of lime, but I’m sure it still tastes awesome.

I’d totally make these with kosher and vegan gelatin!

I’m well aware of the fact that Kool-Aid is sugary crap without any nutritional value, but we can’t avoid junk food and drinks all the time.

I love grape pop.

I’ve never been a marshmallow fan, not even of kosher marshmallows. I just don’t like the texture.

1949, when you could still buy things for all of five cents.

Even knowing the role inflation and currency value pay in prices, that still looks like a great deal.

From the 1940s. Canned meat made sense when many people in rural areas didn’t have modern refrigerators.

1952

1955, the only kind of mustard I like. It’s dark yellow for me all the way!

Happy Fourth of July!

Vintage summer dessert ads

Due to just having moved (NOT to my desired, permanent future home!), this week I once again don’t have time to put out the number and typical in-depth type of posts I usually do. Hopefully I’ll soon be back to my normal schedule! In the meantime, enjoy these vintage ads for summer desserts.

From April 1967

1961

Sometime in the 1960s

1940s menu and prices for an ice-cream parlor

1950

1956

1953

1954

1957

1950

1960s ice-cream menu

Do you have a favorite summer dessert or drink? Do you miss any ice-cream companies who’ve gone out of business? Any fond memories of a particular ice-cream parlor or truck you always went to in the summer? Do you prefer the established ice-creams and frozen treats or modern novelties?

WeWriWa—Dinner is served

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Welcome back to Weekend Writing Warriors and Snippet Sunday, weekly Sunday hops where writers share 8–10 sentences from a book or WIP. This week’s snippet comes a bit after last week’s, when 18-year-old Emánuel begged Dr. Svoboda to remove the number on his arm. Dr. Svoboda said he’d be glad to do it later, but that Emánuel had more pressing heath concerns, and might come to see it as a mark of pride someday.

Seventeen-year-old Adrián has just asked for food, and mentioned it was a semi-fast day, with the caveat that it wasn’t much different from any other day. They haven’t had much food since they started out from Mauthausen a few weeks ago.

Copyright mick; Source http://www.flickr.com/photos/panasonic-kei/6132672345

Jaroslav pulled a potato out of the stove, cut it in half, and put each piece on a plate.  Adrián leapt on his like a famished wolf, while Emánuel had to wait until Dr. Svoboda was done taking his vitals.  After they’d eaten and Dr. Svoboda had taken Adrián’s vitals, Ondřej brought them each a large mug of ginger peach tea.

“Ginger soothes the stomach, and peaches symbolize long life in Chinese folklore,” Ondřej said. “We’ll bring you chicken broth next.  We’ve got some in our icebox, and it won’t take long to reheat.”

“Děkuji mnohokrát,” Emánuel said, using one of the Czech phrases he’d picked up from fellow prisoners. “God should bless all of you for your righteousness and altruism.”

“It’s nothing doing, just what any good partisan and human being would do,” Jaroslav said. “May I ask what the semi-fast day was for?”

Xaver Suppe and Xoriatiki Salata

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Xaver suppe, or Xavier soup, is an Italian dish traditionally served on 3 December, the Feast of Saint Xavier. My character Caterina is Italian, and very familiar with this food. Being kosher, she has to make some modifications, since the true recipe uses both chicken broth and lots of dairy products!

Recipe (source: Cooking With the Saints, by Ernst Schuegraf, Ignatius Press, 2001):

1 1/2 cups flour
1/2 cup cream
1/2 cup butter
1/2 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon white pepper
Pinch of nutmeg
2 eggs
2 egg yolks
1 tablespoon parsley, chopped (for dough)
12 cups chicken stock
2 tablespoons chervil, chopped
2 tablespoons parsley, chopped (for soup)

Over low heat, work the flour, cream, butter, and Parmesan into a solid dough. Work in the salt, pepper, nutmeg, eggs, yolks, and parsley. Put the mixture into a piping bag with a big nozzle and pipe pea-sized balls onto a buttered tray. Let stand for about 30 minutes.

In the meantime, heat some salted water until it boils, then drop in all the “dough peas.” Cook for 5 minutes, then remove with a slotted spoon and add to the warm chicken stock. Season soup to taste and add the chervil and 2 tablespoons parsley. Serves 10 to 12 people.

To make it kosher or vegetarian, simply use vegetable broth. For a vegan version, use non-dairy butter, your favorite vegan Parmesan, non-dairy milk in place of the cream, and your egg substitute of choice, equivalent to one egg and one egg yolk.

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Xoriatiki Salata is a dish many people are familiar with. It’s Greek salad, made with ingredients which can include:

Feta
Lettuce
Tomatoes
Cucumbers
Red and/or green peppers
Spinach
Olives
Lemon juice
Onions (which I always skip or pull out!)
Olive oil
Sea salt
Oregano
Red wine vinegar

Non-traditional ingredients some people enjoy adding:

Chickpeas (I love them!)
Baby corn
Bok choi
Avocado (I love adding it!)
Mushrooms (particularly Portobello!)
Dried cranberries
Walnuts
Pine nuts
Slivered almonds

There’s no one set recipe, since you can add as much or as little of each as you prefer. Maybe you love extra feta and tomatoes, but don’t care so much for olives and cucumbers. You might hate onions as I do, and so never include them by choice. And though it’s not traditional, you can add extras like avocado and chickpeas.

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While my characters are staying in a vacation apartment in Florence over Chanukah 1945, Caterina tosses an extra-large Xoriatiki Salata for the days they’ll have dairy meals. This is a dish many people serve during Chanukah, not just those of Greek descent, because of the feta. It’s traditional to eat dairy and foods fried in oil during Chanukah, because of their symbolic relationship to the holiday’s origins.

During the time of the Maccabean Revolt, Judith famously beheaded General Holofernes. She fed him very salty cheeses which made him thirsty, and then got him drunk. Once he was asleep, she cut off his head and displayed it to the Greeks. They fled in panic and disarray. Renaissance painter Artemisia Gentileschi frequently painted this subject. In the most famous painting, she modelled Judith after herself and Holofernes after Agostino Tassi, a friend of her father who raped her and whom she was gutsy enough to bring to court.