Long before Irma Rombauer became a household name, she was an everywoman of the early 1900’s living in St. Louis, Missouri with her husband and two children. As the wife of an attorney who had political aspirations, Irma was actively involved in the social scene of St. Louis, a well-connected member of various clubs and organizations and a fun hostess of house parties and local events.
When the stock market crashed and her husband tragically committed suicide as a result, the rosy colors of Irma’s St. Louis lifestyle suddenly took on a whole new shade. Without much money in savings, Irma, now in her early 50’s, had to quickly figure out what to do. Most importantly, she had to figure out how to survive on her own and care for her family, as a single woman, after thirty years of marriage.
While the Great Depression was a very hard time financially for families around the country, it was also a very creative period in home cooking. As everyone struggled to survive and to feed their families, barriers started breaking down as far as people’s pre-conceived notions of kitchen work and culinary skills. The wealthy could no longer afford kitchen staff and therefore had to start cooking for themselves. The middle class no longer had the same budget for groceries and had to learn how to cook more frugally. And the lower class had to stretch their meager food supplies even further. That meant a whole wave of new cooks were beginning to emerge. Cooks who needed answers on how to do new things whether it was learning basic skills, innovative recipes or new techniques.
Irma saw an opportunity here in this great depression of both her own and the country’s. Americans needed a practical, instructive cookbook that offered good nutritional food for all budgets and all skill levels. Assume nothing, teach everything and most importantly find the joy, those were the thoughts ruminating in Irma’s mind. This cookbook idea seemed especially relevant after a fellow St Louisan published a cookbook in 1929 featuring all sorts of expensive ingredients and decadent dishes – a notion that seemed totally inappropriate to Irma for both the time and the town.
The funny thing about Irma though at this point in her life, was that she wasn’t exactly known for her cooking. Her parties with her husband in the past had been memorable – not for the food but for the atmosphere. While Irma herself was a dynamic hostess and an interesting, intelligent conversationalist, what she served was overshadowed by her charming personality. People didn’t come away from Irma’s kitchen raving about her food but instead raving about Irma. So the very idea that Irma would embark, could embark, on writing a cookbook, as just a sort-of-okay meal maker, was a great surprise to everyone who knew her. But none of that mattered. Irma had a plan in mind that was going to turn her kitchen from dull to delicious.
Because she was so well connected and knew a lot of people in her community, Irma started collecting recipes from her friends and their families. Recipes that were proven hand-me-downs, time-honored and beloved. Once gathered, she went home and tested each recipe herself… adapting, tweaking, altering and omitting along the way if needed. When a satisfactory bundle of approved recipes emerged that suited her taste, she organized them into book form, named it The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat and had 3,000 copies printed up by a local print shop. Tah-dah, the Joy of Cooking was born.
Irma mailed out copies of the cookbook from home and handled publicity and sales campaigns herself, enthusiastically spreading the joy of Joy. The rest is cooking history. Bobbs-Merrill picked up professional publishing of the book in 1936 with the debut of the second edition. Irma became a trusted authority known for her reliable recipes and engaging writing style. And the book went on to sell 18 million copies across eight updated editions. Covering everything from how to skin a squirrel to how to make a souffle, Joy of Cooking raised a nation of home cooks (18 million of them!) by assuming nothing, teaching everything and finding the joy.
That is a wonderful contribution to the American food scene. At a time when women could have felt marginalized by their roles as domestic cooks, Irma made cooking exciting and delicious and easily attainable. Her cookbooks turned into confidence and that confidence radiated into all other aspects of life. Rumor has it that a new addition is scheduled for publication in 2019, edited and updated by the Rombauer family, who have faithfully handled the cookbook and its revisions since Irma’s death in 1962. Thanks to Irma’s children and her grandchildren, they have made the Joy of Cooking a record holder as the oldest cookbook in history that is still maintained by one family. A legacy that hopefully will keep Irma in our kitchens for another 80 years.
Cheers to the Rombauer family and to Irma, in particular, who would have celebrated her 141st birthday today, and cheers to always finding the joy in both good times and bad.
Looking for your own vintage edition of Joy Of Cooking? Find two ediions currently available in the shop – one from 1967 here and one from 1975 here. And if you missed the previous blog post, catch up with a recipe for Irma’s Plum Cake Cockaigne here.
Over on Instagram the other day, I posted this photo above of the first Fall-themed dessert to come out of the Vintage Kitchen oven. It’s called Plum Cake Cockaigne and is from the 1964 edition of one of the most popular cookbooks in American history – Joy of Cooking by Irma Rombauer.
Also over on Instagram, I learned something new recently about cooking blogs and recipe finders. It seems not everyone wants to scroll through a whole entire story in order to get a recipe, so I’m trying something new with this post – recipe at the top, story at the bottom. You guys let me know how you prefer this new layout. Time always seems to be so short during these last few months of the year, so if this makes your life (and your cooking experience!) easier please let me know by comment or message and I’ll adjust as you prefer.
In a large mixing bowl, sift the flour. Add the baking powder, salt, and sugar to the flour and re-sift.
Add the butter (Note: The juicer your plums, the less butter you need to add. My plums weren’t excessively juicy so I used the full 3 tablespoons of butter), mashing it up in the flour mixture with a fork, until the entire mixture looks crumb-like.
In a measuring cup, add the egg, vanilla, and enough milk to equal a 1/2 cup of liquid (this was about 1/4 cup milk in my case). Whisk together until these three ingredients are combined.
Add the egg mixture to the flour mixture and stir until a stiff dough forms. Spread the dough mixture evenly on the bottom of your pan or baking dish and then set aside. (Note: Irma recommended a 9×9 x 2 1/2 inch pan but I used a round 10″ inch x 2″ inch baking dish and that worked great as well).
Next, thinly slice your plums so that you will have enough to overlap each one in your pan – tart style and then arrange them on top of the dough. This is the fun, creative part! You can make many different types of designs with your plums if you like.
In a small bowl, combine the sugar, cinnamon and melted butter and then sprinkle the mixture on top of the plums.
Bake in the oven for about 25 minutes until the top is bubbly and brown.
Our plum cake was so bubbly I couldn’t help but take a little video of it as it was coming out of the oven!
I recommend letting the whole thing cool before slicing and serving it if you prefer to plate it in wedge-shaped slices. Since the top layer carmelizes it is easier to slice when it is in a cooler, more solidified state. If you’d rather eat it warm, right out of the oven, simply scoop it into a bowl and enjoy. Serve it on its own, with a dollop of whip cream or a bit of vanilla ice cream and taste the season unfold in all its cinnamon sugar splendor.
What is really fun about this dessert is that it is like two sweet treats combined into one – half tart and half cake. Because there is only one cup of flour and one egg, the cake part is very thin and the fruit arrangement on top is very much like a tart, so this turns out to be a light and less filling alternative to two traditional desserts yet retains all the lovely flavor of both. Plums don’t get as much attention in the Fall as apples and pumpkins in the baking department, but they are still in season until the end of October, so they make a lovely unexpected seasonal dessert.
Plum Cake Cockaigne (pronounced caw-cane) was a favorite recipe in the Rombauer household. The word cockaigne was a term of endearment in the cookbook and was tacked onto various recipes throughout the Joy of Cooking as a way to signify the absolute personal favorite recipes of the Rombauer clan. Derived from old French, cockaigne literally refers to a mythical land of plentiful luxury, comfort, and peace. Such a dreamy notion of an ideal paradise was so charming to the Rombauers it was also the name they chose for their country estate. How fun!
The 1964 edition of the Joy of Cooking came out two years after Irma died, the first edition to be edited, revised and enhanced by Irma’s daughter, Marion and Marion’s husband, John. Not without its own dramas, this edition needed all the cockaigne it could get. The first printing of the 1964 edition was published without Marion’s final approval, which meant that various inconsistencies and typos were present. This drove Marion crazy, as she wanted to really honor her mother’s work and keep up with the trusted reputation that the Joy brand had accumulated over 30 years since its debut in 1931. So the 1964 edition went through several reprints in order to right all the wrongs that Marion doggedly corrected herself. You get a sense of the enormous responsibility and weight of the legacy that Marion felt surrounding the whole Joy endeavor from her dedication at the beginning of the book…
The edition that is available in the shop is the 1967 printing of the 1964 edition, the one that Marion was finally satisfied with. All of this devising and revising is a real testament to the dedication of the Rombauer family. One that started with Irma way back in the 1930’s and still continues through present family generations today.
Irma’s launch into cooking stardom is a fabulous story, one that we’ll discuss later on in the month as we celebrate her birthday on October 30th. For a woman who wasn’t known for cooking skills when she first started writing a cookbook, she certainly has proven her abilities time and again over the past 80 years. Stay tuned on that front.
In the meantime, there are a couple of weeks left to enjoy plum season. Hope you “fall” in love with this recipe as much we did!
Find the cookbook in the shop here and a link to our Instagram account here if you’d like to keep up with daily doses from the Vintage Kitchen.
Can a painting inspire dinner? Absolutely! That’s exactly what happened when I found this tropical painting while out curating items for the shop. It’s a petite folk art landscape scene from Haiti with a handmade wooden frame and stretched cotton cloth instead of canvas. The colors are so vibrant…
and the brush strokes so full of energy. The whole scene sings with the colorful island vibes that the Caribbean is known for. Immediately it made me think of the 1960’s cookbook in the shop – The Art of Caribbean Cookery – another midcentury treasure that also sings songs of colorful island life.
The painting hails from Haiti, just one of the 28 islands that make up the Caribbean, but the cookbook, written by Carmen Aboy Valldejuli, includes all the cultural influences of all the islands… Puerto Rico, Cuba, the Dominican Republic, Haiti, Jamaica, etc. Carmen is Puerto Rican herself and grew up in a traditional island household of the 1920’s, a world where servants cooked and children were not encouraged to help.
As Carmen explains in the introduction of her cookbook, it was deemed improper for well-brought-up young ladies to perform menial household chores, cooking included. “Only occasionally was I ever allowed to enter the vast room where food was actually prepared, and how I regretted that.”
But things changed once she met her husband, Luis, in the late 1930’s. Luis was an unashamed food zealot – an eater, a cooker, and a recipe collector. He had a day job in engineering but on nights and weekends, he and Carmen crafted their time together around the glorious subject of food. Bolstered by one another’s support and enthusiasm, the two indulged their culinary interests in a fun and curious way, which turned out to be the only encouragement Carmen needed to realize her life-long passion for cooking. What used to be forbidden was now a freedom.
Carmen took on this new interest with gusto. She and Luis dined their way through the islands, exploring offerings at family tables, fancy restaurants and everything in between. They traipsed around sugar plantations and farms and fruit groves. They listened and questioned and learned from everyone they encountered about cooking methods and techniques, about family stories and recipes passed down through generations. After each escapade, they’d return home to their own kitchen in Puerto Rico ready to dissect what they had discovered. As Carmen learned first hand, cooking in the Caribbean was a vast wonderland of food, flavor, and influence from other countries far from the tropics.
Floating between the Gulf Of Mexico and the Atlantic Ocean, with the United States, Mexico and South America acting as surrounding neighbors, the Caribbean is made up of an incredibly diverse population – an exotic tribe of people from Europe, Africa, Mexico, the Mediterranean coast, the United States and the U.K.
Originally there were the first inhabitants, the Arawak Indians, but then came the British, French, Dutch, Danish, and Spanish settlers along with slaves from Africa who worked the sugar plantations and ex-pats from America looking for escapism. All these cultural influences grew diversity on the islands and greatly layered the cuisine of the Caribbean, making it not just one type of food, but a blend of many nationalities.
In the painting, there is no sign of food, but its very essence pulls your imagination towards sandy beaches, tropical drinks, coconuts, rum, pineapple, papayas. Carmen is quick to explain that cooking in the Caribbean is not all “roast pig and ritual,” that food varies from island to island, built upon six centuries of history and the cohabitation of many cultures. It was with that in mind that I chose, a recipe from Carmen’s cookbook that is an authentic Carribean dish marinated in generations of foreign influence. For today’s post, we are making a recipe that combines elements of Spain with two Caribbean staples – olives and capers. The dish is called Pescado Dorado or Golden Fish and it is a lovely meal to wrap up the end of summer with since it shines best with garden tomatoes fresh off the vine.
Carmen’s recipe recommended using a whole fish but I used cod filets instead since I couldn’t find a whole tropical-looking fish at our neighborhood market. The recipe serves 8 but if you don’t want to make a big dinner out of it, simply cut all the ingredient measurements in half and you’ll wind up with a smaller serving for four.
PESCADO DORADO – GOLDEN FISH
1 fish weighing 4 lbs, cleaned (or 4lbs of fish filets – I used cod)
2 large limes
2 tablespoons salt
1/2 teaspoon pepper
2 medium onions, peeled and sliced
2 bay leaves
12 green olives
1 tablespoon capers
1 tablespoon liquid from jar of capers
1/2 cup water
1/2 cup olive oil
2 cloves garlic, peeled and mashed
1 1/4 pounds tomatoes
2 canned pimientos
If using a whole fish, wash it inside and out. Ignore this step if using fish filets. Cut 2 slight gashes on both sides of the fish or filets. Place the fish in a baking dish. Squeeze the juice of the limes over the fish and sprinkle with salt and pepper.
Arrange the rest of the ingredients from the onions to the tomatoes on top and around the sides of the fish.
Preheat oven temperature to 550 degrees.* Bake fish for 15 minutes. Lower temperature to 425 degrees and bake for 25 minutes longer, basting fish occasionally.
Heat pimientos and serve as a garnish on top of fish.
*A note on cooking time and temp – In 1963, Carmen’s oven reached 550 degrees. In 2018, the hottest my oven gets is 525 degrees. I cooked the fish at 525 degrees for the first 15 minutes and then reduced it to 425 degrees and cooked it for the remaining time with no problems.
What emerged from the oven, after it was done baking, was a flaky cloud of codfish that was swimming in a salty citrus sea. To say that this dish was anything but delicious would be an understatement. Sometimes fish dishes are very light and leave you still feeling hungry, but this one is robust in flavor and is filling enough on its own. I paired this fish dish with a handful of sauteed spinach and garlic but rice would also work or a side salad. Dessert was kept equally simple with a fresh fruit board that included pineapple, mango, papaya and fresh coconut.
We also had a little musical accompaniment during dinner from Harry Belafonte, one of the most iconic singers of Caribbean folk songs in the world. About a month ago, I heard the song Cocoanut Woman for the first time…
and instantly loved it. Further discovery led to his Calypso album, a bestseller full of Caribbean folk songs that was released in 1956. In its first year, this album sold a million copies landing Harry on top music charts and making him an international superstar. If you are unfamiliar with his work, the link below is the full album of his 1976 record The King of Calypso, which packs all of his most famous hits in one album including the Jamician folk song Day-O about dock workers loading banana boats and the island love song, Jamaica Farewell.
Between the three – painting, music, and food – this dinner felt like a mini island vacation all in itself. If you find that your summer has come and gone and left you without the chance to relax as much as you wished, try spending the evening with Carmen and Harry and Emmanuel (the painter) and see if your spirit can’t be soothed by a little slice of creative paradise. A glass of rum helps spread the cheer too.
Incidentally, I tried to find out more about my muse for this post, the artist named Emmanuel who painted the Haitian landscape that started all this to begin with. But he was elusive. As it turns out, there are LOTS of painters named Emmanuel in the Caribbean. That’s okay, though, it doesn’t matter that he can’t be tracked down further. Muses aren’t exactly known for their easy accessibility. Bob Dylan believed that the highest purpose of art was to inspire. In that case, Emmanuel certainly fulfilled his role, at least during dinner time in the Vintage Kitchen. As for Carmen, she went on to become an expert, the expert, of Caribbean cuisine, publishing several cookbooks throughout her life. Even though she died in 2005, she is still regarded as the classic authority on Caribbean island cuisine.
So as you can see, a painting can indeed inspire dinner and also a little more. Hope this post inspires you just as much. Cheers to soaking up the essence of the islands without ever leaving home.
Find the cookbook and the painting in the shop here and here. Find Harry Belafonte’s music on our Vintage Caribbean Vibes Spotify playlist here.
There once was a border collie from the Scottish Highlands who ate nothing but turnip greens and lived to be over 20 years old. Dogs in the 14th century ate bones and bread, goat milk and bean broth, meat, and eggs. In the latter half of the 19th century, dogs ate wheat meal, beetroots and beef blood. In the early 20th century, they ate horsemeat. Today, dogs eat a variety of assorted things ranging from buffalo to chicken, brown rice to broccoli, fruit to fish oil.
Since dogs were first domesticated over 12,000 years ago their diets have varied depending on geographic location, activity, and ownership. As descendants of wolves who eat mostly birds, fish, deer, rabbits, and other hoofed animals, dogs appetites have evolved to include vegetables, herbs, protein and grains making food options more than abundant and diverse today.
There has never before been a time in history where there has been so much choice available in the dog food industry. From traditional shelf-stable canned and dried foods to fresh meat patties, freeze-dried jerky, frozen bones and a bouquet of vitamin supplements, feeding your dog today involves nothing more than practical understanding and common sense.
We have this guy, James Spratt to thank for first coming up with the idea to commercialize dog food in the 1860’s. He invented the world’s first dog biscuit after he observed England’s seaside dogs fighting over hardtack biscuits that were cast-aside by sailors down at the docks. This ignited James’ interest in the idea of creating a whole canine meal that came in a compact shape, just like a biscuit – something that was easy to carry, easy to dispense and easy to store. Spratt’s Meat Fiberine Dog Cakes were born shortly after.
The cakes became so popular many companies started making their own versions, thus creating competition and a burgeoning marketplace. Now, pet food is a $31 billion a year industry just in the U.S. alone and feeding your dog has gone from Spratt’s biscuits in the 19th century to basic canned meats in the 20th century to gourmet ready-to-eat dinners in the 21st century. That’s quite an evolution in less than 200 years.
With all this choice, it can be tricky to navigate all the options of what to feed your dog- especially if you walk down the pet food aisle at your local grocery store and see a bamboozlement of advertising with each brand declaring their food the best, the most nutritious, the most natural or organic or beneficial. You can feed your dog like a wild wolf or a pampered princess or a farm animal. You can spend $5.00 on a giant economy bag of dry dog food or $20.00 on a petite gourmet bag of artisan-crafted pellets. There’s canned food that comes in a solid lump with ingredients that you can’t pronounce and there are ready-to-eat meals in plastic tubs that resemble the beef stew you are making for your own dinner.
So which food does Indie, the enthusiastic taste-tester of the Vintage Kitchen eat? None of the above.
Instead, every day she gets a combination of fresh foods consisting of easy to gather ingredients that are readily available. Indie is a sociable pup and meets a lot of people in her city travels on a day to day basis. If there is one comment that she receives most often it is how soft and shiny her coat feels. It’s been described as everything from a plush blanket to a mink coat to a thick carpet. People think that she is completely pampered with lots of regular trips to the groomer but Indie is a tom-boy at heart and could care less about her pretty fur. She’s never been to the groomer, and she’s only had three baths ever, (each of which she totally hated). We attribute her great state – her glossy coat, her bright eyes, her abundant energy level and her eager appetite all to the food she eats.
By making her own dog food, we have the opportunity to eliminate preservatives, fillers, by-products and known skin-allergy causing ingredients like corn, wheat, and soy from her diet. We have better control over her overall health and can feed her the nutrition she needs based on weekly changes in her activity and lifestyle levels. That means on days she is more active, she gets more protein and more carbs to fuel all her running and jumping. On days she’s less active she gets more vegetables and less carbs so that she doesn’t put on sedentary weight and get lethargic. We have been feeding Indie this way for over five years now. Needless to say, she’s been an enthusiastic eater from her first bowl forward!
You might think that making your own dog food is labor-intensive, time-consuming, and expensive, but it is actually the complete opposite. As we learned above from dogs throughout history, their diet is pretty diverse just like ours. All her dog food ingredients come from the same place where we shop for our food – the farmers market, the grocery store, etc.. It takes about one hour to prepare a week’s worth of food (up to 14 meals) or 15 minutes a day if we decide to cook for her each night. Cost-wise on average, we spend about $10-$12 a week on the ingredients that make up her meals.
There are three main components to a healthy dog diet – protein, vegetables, and grains. Amounts of each vary depending on your dog’s size and activity level (for example, the more active your pup is, the more protein they should eat), but every day, in every bowl Indie’s meal consists of at least one element from each of these three categories for balanced nutrition.
Indie’s main source of protein is primarily salmon. Usually, it’s canned salmon that includes the skin and bones. Sometimes she eats fresh salmon or frozen as long as its wild-caught. Occasional additions of chicken, eggs, beans and homemade broth also round out her main protein sources. Once every few months she’ll have a little bit of beef, pork, or lamb for variety. There is a theory about serving your dog raw proteins but we always cook Indie’s (with the exception of the canned salmon) just to be on the safe side as far as bacteria. We cook her protein in one of three ways – sauteed in olive oil on the stove, poached in broth or baked in the oven. Eggs are usually scrambled or hard-boiled. And beans are canned.
As a true gourmand, Indie loves most vegetables. Her regular rotation includes sweet potatoes, spinach, kale, apples, potatoes, carrots, peas, cucumbers, tomatoes, parsley, pineapple, beets, celery, pumpkin, zucchini, butternut squash, acorn squash, bell peppers, broccoli, cauliflower, strawberries, avocado, pears, collard greens, cabbage and okra. Her vegetables either come from the farmers market or the grocery store. She mostly eats what’s in season, except for sweet potatoes and apples which she eats pretty much year round. And while she eats all of these vegetables mentioned above, she doesn’t eat this whole list all at once. Generally, she eats 2-3 different types of vegetables in one meal.
Primarily her main grain is white rice but sometimes we’ll add in cooked oatmeal, barley, wild rice or quinoa for variety. White rice is better than brown rice because dogs have short digestive tracts (unlike people who have long digestive tracts) so rice passes through their system quite quickly. The main benefit of brown rice is that it acts like a scrub brush for the digestive system making it great for people but not necessary in dogs since it passes through too fast to benefit.
The part that takes the longest when in it comes to making homemade dog food is baking the potatoes (one hour in a 425-degree oven) and cooking the rice (15 minutes). While the potatoes are baking and the rice is cooking, we prepare the vegetables – by chopping them into bite-sized pieces, and either sauteeing, boiling or roasting them. We also use this time to boil the eggs, open the beans and/or cook the proteins as well.
By the time the potatoes are done – all the other dog food components are ready too. We let everything cool down to room temperature before adding all the ingredients together in one large mixing bowl and tossing it all to combine. When we make a big bach like this for the week, we divvy up the mixture into smaller, daily dose sized containers and store them in the fridge.
Indie eats usually 1 1/2 cups of cooked rice, 2/3 cup of protein and 2-3 cups of vegetables per day. She eats twice a day – breakfast and dinner. She weighs 55 lbs and is moderately active as far as exercise. What we feed her reflects her lifestyle and activity level so if you want to start making your own homemade dog food too, use it as a guide only and not specific measurements. Adjustments and modifications will need to be made for your own dog’s size and energy level as well as how often you feed your dog per day and their own individual appetite preferences. Large dogs obviously need more food, small dogs less.
One of the things that will become immediately apparent when you start making your own dog food is how quirky your buddy can be. For instance, Indie will only eat her kale if it is sauteed in a little bit of olive oil. If it’s included in her bowl raw, she’ll pick out all the pieces and lay them next to her bowl. Her not-so-subtle hint that kale is only great when it’s cooked! She also usually likes most of her vegetables cooked unless they are finely grated like we sometimes do with raw carrots, celery, zucchini or broccoli. Usually, we just chop and boil, sautee, or oven-roast all of her vegetables until soft, but not mushy.
If you start making your own pup’s food, there are a few simple things to keep in mind when determining what’s good and bad for canine consumption…
A FEW FOODS NOT TO ADD
Never add salt or pepper to your pup’s protein while cooking. (If you are using boneless, skinless chicken breasts or fresh fish cook them in olive oil instead of butter.)
Apple seeds and cores
Raisins, grapes or plums
Lemons or Limes
Bones of any kind (except the ones in canned salmon are fine)
ADDITIONAL FUN THINGS TO ADD ON OCCASION IN MODERATION
Nuts (finely chopped)
Basically, when it comes to cooking for your dog think of it like cooking for yourself. If you are making scrambled eggs for yourself for breakfast, portion some out for your pet too. If you are making steamed broccoli for your dinner, steam some extra for your pup or if you are making a traditional spinach salad for your lunch, chop up some extra spinach, bacon and egg for the dog bowl. You’ll discover how fun and creative cooking can be for both you and your pal.
If you are uncertain whether or not you want to switch your dog’s diet to a 100% homemade one – start small with baby steps and throw in a cooked egg or a few slices of apple in with their food and see how they like it and then expand little by little.
The nice thing about feeding your pup the food you make is that you can see results or benefits within a few days. Depending on how much fresh food you introduce, their coats will be shinier, their energy levels more balanced and their attention more focused (especially at mealtime!). You will also be able to monitor their health by what’s going in and what’s coming out. We have to pick up after Indie, since we live in the city so it’s a good opportunity to tell if everything is in balance and processing well. If her waste is runny or mucousy-looking rather then firm and solid then we know an ingredient is upsetting her stomach lining and we can quickly recall and identify which ingredients we’ve recently fed her and can adjust her fresh foods from there.
All in all, we hope that making your own dog food will be fun and enjoyable for both you and your pup. If you already make your own homemade dog food, please share your story in the comments section below so that we can continue to learn together and create delicious meals for our wonderful companions. Indie is ALWAYS ready to test out a new recipe!
Cheers to our canine pals and to all the fresh dinners they inspire. Happy cooking!
You could assume a lot of things about Bette Davis. Perhaps you’ve watched her movies (all 100+ of them) and you know her characters… smart, complicated, dramatic… and you think, personally, she must have been like that too. Or maybe you’ve read her books and know that her life hasn’t always been charming or easy, and you might think she bravely dealt with a lot of disappointment. Or perhaps you’ve seen her past interviews on television or youtube and witnessed how funny and polished and magnetic she was even in the off hours of her professional life.
All those instances might lead you to assume things about Bette, making you define her as one thing more than another – brassy, smart, privileged, funny, vulnerable, demanding, narcissistic, intense, wise, melodramatic, sincere, even terrifying. Thanks to Kathryn Sermak’s new book, Miss D & Me, we can put our assumptions aside and know first-hand that Bette was a little bit of all those things. And so much more.
It is always fascinating to me to read about the behind-the-scenes lives of people in the public eye. Especially those stories shared by people who worked closely with a celebrity on a daily, detailed basis. Mostly because it breaks down the perception barrier of thinking that famous lives are so much more different than our own. That somehow fame and notoriety have morphed them into other-worldly figures washed clean from weakness and frailties. We generally only get to see one side of a famous person’s life depending on which part the media chooses to focus on, but with behind-the-scenes stories, you are offered a glimpse into a much more diverse landscape than any two-minute news clip or ten-minute interview could provide.
Ordinary people that work alongside extraordinary people are witness to the three-dimensional side of stardom – all the good and all the bad wrapped up in one experience. Like the relationship between Katharine Hepburn and her cook Norah, or Frank Sinatra and his valet George Jacobs or Madonna and her brother Christopher we are offered the chance to understand that the lives of these seemingly mythical creatures are really just fellow human beings, both flawed and fabulous.
When Kathryn Sermak first came to work as Bette’s assistant in 1979, Kathryn was a young, carefree Californian who spelled her name the classic way – Catherine – and had just newly spelled out a dream of one day living in France. Bette was in her 70’s, still working and very much set in her ways. Kathryn thought she was taking a simple summer job that would enable her to fund her way to France – not even really aware of who Bette Davis actually was. In turn, Bette thought she was getting a competent, sophisticated assistant in Kathryn whom would be both professional and perfunctory. Both were in for a very big surprise.
In the early, uncertain days, Kathryn didn’t expect to eventually count Bette as one of her best friends and Bette absolutely never entertained the idea that Kathryn would become like a daughter to her. At first, everything was wrong for both women. On Bette’s side, Kathryn was not enough – she wasn’t cultured, she wasn’t able to anticipate needs, she wasn’t sophisticated, nor groomed for the level of lifestyle that Bette had grown into. On Kathryn’s side Bette was too much… too demanding, too overbearing and too controlling. Both thought they would never last the first week together.
The turn in their relationship from bad to better came down to one simple little thing – an egg. Bette’s breakfast most always consisted of a three-minute egg. The proper cooking of it was her litmus test as to the value of any good assistant’s worth. There’s not much to cooking a three-minute egg. It involves a pan of boiling water, an egg still in its shell and three minutes of simmering. But Bette added a twist to this simple test. How do you cook a three-minute egg in a hotel room with no stove, no pots and pans and no kitchen? Perplexed, Kathryn had no idea until Bette motioned to the in-room coffee pot. Then hot water was brewed. The egg was placed in the glass coffee carafe and the time was monitored on a wristwatch for 3 minutes exactly. In this small test of skill, it wasn’t that Kathryn failed to quickly and cleverly assess the options of impromptu cooking in a kitchenless room, but instead, it was the trainability of her actions that caught Bette’s attention.
That was the beauty of their relationship and the bud that ultimately bonded them together. The fact that Kathryn was young, fresh and naive while Bette was experienced, opinionated and worldly proved a combination of character traits that formed a tight friendship that lasted the rest of Bette’s life. It wasn’t always easy for these two women learning about life and each other day by day, but by the end the experience was invaluable.
There were outlandish moments, like when Bette insisted Kathryn change the spelling of her name from Catherine to Kathryn so that she would be more memorable (which she did!). There were all the lessons Kathryn had to endure… etiquette, elocution, table manners, how to walk properly, how to dress effectively, how to eat with decorum and how to hold court at a table full of strangers.
There were awkward moments, when Bette’s insistence on how to appropriately handle certain social situations was so outdated, that Kathryn would bear the brunt of the embarrassment. This was especially apparent when Bette insisted on dressing Kathryn for a formal dance in Washington DC complete with fur coat, gloves, a designer dress, expensive jewelry and dance lessons only for Kathryn to encounter a room full of denim-clad twenty-somethings casually hanging out in a dance hall.
There were the vulnerable moments when Bette crumpled up in the face of public humiliation as her daughter wrote an unflattering tell-all book, or when Bette threw off her wig in the car one day and embarked on a temper tantrum that was heartbreakingly child-like. There was oodles of advice about men and relationships and sticking up for oneself in the face of adversity. And there were the laughs and the conversations and the sweet letters that Bette would write to Kathryn expressing all the appreciation she felt for her darling assistant and her close friend. There were silent treatments and long work days, elegant cocktail hours and thoughtful gifts, tears and tenacity, laughter and luxury. There was life, with all its good and all its bad.
And there were eggs – lots of eggs. Bette and Kathryn traveled the world together and ate at many fine restaurants, but the food Bette would choose to make for herself or her family on days off was simple fare that harkened back to her New England roots. Homemade burgers, cucumber salad, cornish game hen, wine spritzers, clam bakes, fresh berries with cold cream… those are the foods that she liked to make. For this post, our breakfast menu inspired by Bette Davis includes the following:
It’s a simple menu symbolizing all that was Bette Davis – sweet, salty, fresh, traditional, colorful, warm, cool and classic. It takes just a few minutes to make and is so easy it doesn’t even require detailed instruction. Simply boil an egg for 3 minutes. Slice some homemade bread and slather it with jam. Bake a potato in the oven for an hour and then finely chop it up with some scallions and salt and pepper and add the mix to a pan with some olive oil and let it cook until it turns brown and crusty. Adorn the plate with fresh fruit. Tah-dah! Breakfast, Bette Davis style, is ready!
Kathryn would be the first person to tell you that life with Bette was extraordinary for her last ten years. That the talented movie star was never far from the actual woman. That there was a glamorous side to her, a practical side, a petulant side and a vulnerable side that made her interesting and unique and ultimately endearing. That she was far from perfect but perfectly real.
“That’s me: an old kazoo with some sparklers, ” Bette once said.
Cheers to Bette for tackling life head-on, with grace and style and fortitude and being 100% unique about the whole affair until the very end. Cheers to Kathryn to giving us a very real look into the life of real woman and cheers to three-minute eggs – a new breakfast favorite here in the Vintage Kitchen!
This post is part of a blogathon hosted by In the Good Old Days of Classic Hollywood featuring the life and film Career of Bette Davis. Read more about this incredible woman and her work in a variety of posts contributed by a dozen different film bloggers here.
Find the vintage cookbooks that contributed recipes to this post in the shop here.
Find the recipe for homemade brown bread from a previous post here.
Find out more about Kathryn Sermack and her book, Miss D & Me here.
In Sweden, in 1939, as Nazi troops began their invasion of Norway, a young American journalist staying in Stockholm began delivering eyewitness accounts of the historic event. She was 28 years old and the only correspondent in that section of the world broadcasting live stories for CBS Radio. Her name was Betty Wason and her vantage point was intimate. Her reports were well-written, authentic and timely in the transmission of details. She was brave, dedicated and determined, eventually getting close to Nazi troops in Norway in order to tell the stories of wounded British soldiers and all that they had seen. She was a woman alone in a war zone, a thoughtful writer in a chaotic environment and a new traveler out discovering foreign lands. But for all the things Betty was, there was one thing she wasn’t. She was not a man.
And that affected everything.
Gender discrimination runs rampant in every field throughout history, except maybe one…. radio news broadcasting in the 1930s and the 1940s. Mainly because there wasn’t any argument against the discrimination. Things were simply done and not done and there were rules to abide by. One of those rules concerned women. Women simply did not, were not, allowed to read the news over the air. It was firmly believed that the feminine register could not convey the seriousness and importance of hard-hitting news stories. Instead, women’s voices were relegated only to entertainment-type shows… cooking lessons, homemaking stories, commercial ads and literature readings. Anything more serious or historically significant was left up to men to communicate on-air. This proved a problem, for our gal Betty.
Growing up in Indiana in the 1920’s, Betty was a creative spirit from the start with interests in music, art and fashion design. After graduating from Perdue University with a degree in home economics in the early 1930’s, Betty bounced around a few jobs in her home state before realizing she wanted a more exotic life than Indiana could provide. As a young woman full of vivaciousness and adventure and a desire to see the world, Betty went to New York and settled into a two-year job working at McCall’s magazine. But even in the exciting city of New York, her wanderlust could not be quelled. Europe was calling and Betty wanted to travel.
Not having the financial means to live abroad without working, Betty contacted TransRadio Press who was willing to pay young journalists overseas for eyewitness stories concerning World War II. A brief stint in Europe trying to make a go of it as a correspondent didn’t yield enough money for Betty to live on, so she came back to New York only to try again less than a year later. On her second go-around though, she worked with CBS who was desperate to get any and all international news they could get their hands on in regards to the war. That’s when Betty headed to Sweden, just before Hitler arrived in Norway.
There were many male war correspondents living and working overseas at this time, but they were mainly focused on print pieces suitable for newspapers and magazine readers. Radio was becoming more and more popular in terms of delivering news, but the seasoned overseas reporters, so focused on their writing, were out of the loop on the fact that radio news was rising in popularity. There was a niche market blooming in quick, short news briefs for ears instead of eyes and Betty saw an opportunity to be a part of it.
Since Betty was the only correspondent in the Scandinavian region, she was recording and filing her own reports for CBS and being paid on a weekly basis. But quickly, CBS determined that Betty’s voice was a problem (too light, too feminine, too high in pitch). It was believed, even in times of war, especially in times of war, that radio listeners didn’t want to hear a delicate voice reporting on death and destruction. Her reporting content was strong though, so CBS said that she had to find a male counterpart to step-in as the voice in front of her work.
Betty was upset that she couldn’t speak the words that she was writing, but she wanted to keep her job, so she trained Winston Burdett, an American newly arrived in Stockholm, in the art of journalism for a radio audience, and he read her reports for her. Incidentally, she trained Burdett so well that she wound up working herself right out of Sweden. Burdett was after all a man and now (thanks to Betty) a good broadcaster.
Trying to find another unique vantage point like she had in Stockholm, Betty went to the Balkan Islands, and to Turkey before settling in Greece where she again sent reports home to CBS. Again, CBS said she needed a male counterpart to vocally relay her stories. And again Betty complied, this time working with a male Embassy secretary, who, at least, introduced himself on-air as “Phil Brown speaking for Betty Wason.”
As the Nazis occupied Greece, Betty’s bravery was called upon again as she reported eyewitness occurrences on a regular basis through her Embassy mouthpiece. While there, she endured house arrest under Nazi supervision for two months before the regime flew her and several other journalists to Europe for questioning. Concerned that Betty might be a spy, the Nazis detained her for an additional week by herself before eventually allowing her to fly back home to the US, where she was greeted with fanfare for having endured captivity and detainment.
Invigorated by the attention she received upon returning home and by the contributions she had made to broadcast journalism overseas, Betty naturally went to the CBS offices in New York to inquire after more work or a new assignment. Shockingly, executives at CBS refused to acknowledge that she played any significant part in the broadcasting realm overseas and denounced her requests for more story assignments. In an instant, Betty was dismissed like she had never been a part of the reporting team in the first place. Immediately, her work was marginalized even though CBS had been using her content repeatedly throughout the war, finding it valuable enough at the time to pay her for it. But upon Betty’s return, none of that seemed to matter. Had Betty been a man she would have been offered a position like Winston Burdett or handed a new assignment and sent to another corner of the globe. She would have been encouraged and supported by her colleagues and eventually been able to dispel the ridiculous notion that women couldn’t vocally report the news. But that didn’t happen.
After being turned away by CBS, Betty left New York and went on to Washinton DC, where she joined forces with other women in broadcasting, collaborating on various news shows and continuing on with her writing. Those few years of dangerous foreign reporting and her budding career of broadcast journalism didn’t turn out the way Betty expected, but ultimately, good things came out of this redirection in her life. Her ability to believe in her own talents and to creatively work around roadblocks with persistence and perseverance led her to a fulfilling career as a writer, on her own terms.
Inspired by her travels and her curiosity to learn more about local cultures and customs, Betty was devoted to exploring the history and the food scene in all the countries she visited, each eventually yielding their own distinct cookbook. Through her explorations in The Art of Spanish Cooking, The Art of German Cooking… of Vegetable Cooking… of Mediterranean Cooking… Betty wanted readers to experience the sights, sounds, smells, and tastes of her favorite places. That genuine, awestruck wonder led to over 20 beautifully written books that pull readers (and home cooks!) in from page one…
How I wish I were about to fly to Greece again, to relive once more that special thrill of seeing from the sky the ragged ochre shoreline with its-jewel-like border of turqouise merging into the royal blue of the Aegean…(from the introduction of her Greek cookbook)
In the Vintage Kitchen, we were introduced to Betty through her Greek cookbook simply titled Betty Wason’s Greek Cookbook, a stained and splattered edition worthy of it’s adventurous war correspondent author.
If a cookbook could ever be a travel guide, it would be Betty’s style of approaching food. Not only does she include authentic recipes, but she writes about them with the eye of a curious tourist learning a country in detail. In her Greek Cookbook, published in 1969, in addition to 200 recipes, she also included a state-by-state reference guide on where to buy authentic Greek ingredients in the US, a glossary of Greek terms and special tips and tricks to make sure that the cooking experience remained as easily replicated as possible.
Yesterday, it was Betty’s birthday and today it is International Women’s Day. We couldn’t think of a better post to publish than this one on the forgotten lady of broadcast journalism and now the remembered author of important vintage cookbooks. In celebration, we made her recipe for Spanakopeta from her Greek cookbook. With spinach now coming into season, it is an ideal dish for Spring and a guaranteed crowd pleaser for upcoming holidays like Easter and Mother’s Day. If you have never had Spanakopeta before, it is similar to quiche…. a mixture of cheese and spinach and herbs stuffed between two layers of phyllo dough.
It’s light in texture and constitution so it can be enjoyed as a side dish or a small dinner or a brunch accompaniment. Betty suggested that it could be served hot or at room temperature, which makes picnic basketing an option too. It reheats well and can sit in the fridge for a few days without getting soggy so if you are a make-ahead meal planner this recipe will be effortlessly easy and valuable.
Betty Wason’s SPANAKOPETA
12 phyllo pastry sheets
2 pounds fresh or frozen spinach (we used fresh)
1 teaspoon fresh dill, minced and chopped
2 tablespoons fresh parsley, minced
Salt to taste (optional)
1/2 lb. Gruyere-type cheese, feta cheese or dry pot cheese (* see notes)
1/2 cup melted butter or olive oil (we combined 1/4 cup of each)
Preheat the oven to 350 degrees.
If frozen spinach is used, cook as directed on package and drain well. If fresh spinach is used, wash and clean the leaves to remove any traces of dirt and pat dry. Heat a large saucepan over medium-high heat. Do not add any butter, oil or water to the pan. Working in batches, add as many large handfuls of spinach as will fit reasonably in the pan and toss with a wooden spoon until all spinach is wilted (about 2-3 minutes per batch). You may have to do this step in several batches depending on the size of your pan. Spread each cooked batch of spinach out on a cookie sheet to cool.
Once all the spinach is cooked, it will look like this…
At this point, you’ll need to wring as much water out of the spinach as possible. The easiest way to do this is to grab clumps in your hand and wring them out forming tightly packed meatball-like shapes. The drier the spinach the better so wring as much water out as you can.
Next, on a cutting board roughly chop each of the spinach balls. Mix in the dill, parsley, and salt to taste and toss until combined. I found there to be enough natural salt in the spinach and the cheese, so we didn’t add any extra salt to this dish at all, but season it to your preference.
Add one egg to the spinach and herbs and toss to combine. Grate the cheese. We can only find Gruyere at our grocery store occasionally, so I used Danish Fontina which is similar. Other options are Jarlsberg, Swiss or Feta.
Add the second egg to the grated cheese and mix to combine.
Butter a square 9×9 baking dish and place 6 sheets of phyllo pastry in the bottom. Brush each sheet with the olive oil and/or butter. Then add the spinach, and top with the cheese.
Cover with six more sheets of phyllo, each brushed in butter/olive oil. Don’t forget to brush the top layer.
Bake in a 350-degree oven for 35 to 40 minutes until pastry is golden. Remove from the oven, let cool until the dish can be handled,
then turn out upside down on a baking sheet and return it to the oven so that the undercrust can become crisp and golden (about 15-20 minutes).
Remove from the oven, flip back over and cut into squares. Serve while hot or wait for it to cool to room temperature. We served our spanakopeta with a glass of sauvignon blanc and a simple side salad tossed in olive oil and lemon juice. Other additional sides that would be lovely with this include hard-boiled eggs, olives, mixed nuts, prosciutto, or roasted sweet potatoes.
Light, airy and full of subtle flavors that are a little bit nutty (the cheese), a little bit zesty (the herbs) and a little bit earthy (the spinach), Betty’s spanakopeta is packed full of good, healthy nutrients, providing a simple introduction to the lovely world of Greek food.
It’s a good-for-your-spirit food mirroring Betty’s healthy outlook on life. She cast aside all the bitterness and resentment that could have filled her up in the post-CBS days and instead stuffed her life full of light, bright joy that enriched her spirit and fed her soul. Cheers and happy birthday to Betty for continuing to inspire women around the world with your writing.
Interested in learning more about Betty and her Greek recipes? Find her cookbook in the Vintage Kitchen shop here.
The last time we discussed food and film we were in Casablanca in the 1940’s with Ilsa and Rick and a batch of seasoned bar nuts. Today’s post takes us to New York City in the 1940’s with a gal named Ilka and a platter full of chicken. It’s dinner and a movie day, and we are celebrating it family style!
On the screen is the movie Three Daring Daughters, a romantic comedy starring Jeanette MacDonald, who plays a single mom navigating the tricky waters of career, family and love. On the menu, is a vintage family recipe, Citrus Chicken with Fresh Oranges and Tarragon, which comes from the kitchen of my Aunt Patty, a self-taught gourmet cook who lived most of her life in California.
I was introduced to Three Daring Daughters thanks to an invitation to join the Singing Sweethearts blogathon, hosted by the Pure Entertainment Preservation Society this week. Not very familiar with Jeanette’s body of work, I learned a lot about this dynamic actress who was a favorite of 1930s and 1940’s movie-goers.
Originally a theater actress, Jeanette was born in Philadelphia and received her acting start on the stages of New York City in the early 1920s before heading west to California for screen work. A trained singer from childhood, she hit her stride in Hollywood, appearing in over two dozen musicals showcasing her operatic voice and garnering several Academy Award nominations.
Three Daring Daughters, was her second to last musical (released in 1948) and showcases the singing voice not only of Jeanette but also her three on-screen daughters, as well as the musical talents of famous real-life concert pianist Jose Iturbi.
In the movie, Jeanette plays Louise, single mom to Tess, Ilka and little Alix while also trying to balance a full-time editorial job at a popular magazine. Exhausted by work and home life, Louise’s doctor advises her to take a cruise vacation to Cuba, alone, in order to get some much-needed rest. On the boat, she meets Jose Iturbi, a handsome celebrity passenger who is immediately smitten with beautiful Louise. Meanwhile, her daughters, back in New York believe that their mother is worn out because she misses the companionship of her ex-husband (their father), so they arrange to have him arrive in New York just as Louise is returning from her vacation. As you can imagine, mayhem and misunderstanding ensue. We won’t give any more away to spoil the story, only to say that things don’t go quite as anyone expected.
Humorous, engaging and good-spirited, this romantic comedy is well-written, well-acted, beautifully presented and just a fun simple break from the action-packed movies dominating the modern theater scene today. The costumes and set design are gorgeous…
and the acting is marvelous, especially when it comes to the three daughters. Professionally trained child actors from an early age, each of them had hopes of following in the career footsteps of Shirley Temple, so they were schooled in all areas of performance from singing and dancing to elocution, stage direction and character development.
Sweet without being sappy, Three Daring Daughters is a feel-good story full of the virtues of happy relationships and good intentions. In a combination that is reminiscent of I Love Lucy, Little Women, and An Affair to Remember it’s hard to imagine anyone finding fault with this movie, but, surprisingly it was flagged for immorality due to that fact that Jeanette MacDonald’s character was a divorced woman successfully living on her own. That being said there are no deep psychological dramas to explore here and the entire theme of the movie is cheerful and upbeat.
There’s also not much cooking going on in the film, so instead of recreating a dish from the movie, we pulled one from the family archives of Aunt Patty who was herself one of three young daughters in the 1940’s.
Like Tess (the oldest daughter) in the movie, Aunt Patty was the great big sister to her sisters and was especially connected to my mom.
Even though we lived on opposite coasts and didn’t see her as frequently as we would have liked she still looms large in my memory. She was a great hugger. Her husband, Buzz called her “Babe,” which my sisters and I thought was hysterical. And like so many ladies in my family, she was a talented seamstress and would often send us presents that she made. One year she sent a pair of three-foot-tall cloth horses for my dolls to ride around on. That seemed like magic! Even though she liked to keep busy and plan lots of activities when we were all together, she always found time to read the Winnie the Pooh series to my sister and I before bed or naptime. And she was a marvel at putting together big family theme dinners complete with decorations and costumes.
Tragically, she passed away in the mid-1990’s from her second round of breast cancer, just a few months after celebrating her 62nd birthday. But she’s never far from our thoughts. Small memories pop-up in my mind about her all the time and of course, I have her hand-written recipes to keep me company in the kitchen.
Living among the fog clouds of Half Moon Bay, California, Aunt Patty was the only woman in my family, when I was growing up, that had a vegetable garden in her backyard, which to me was absolutely fantastic. She gathered much of her creativity in the kitchen from what she grew, so if there was one thing we could always count on at Aunt Patty’s house, it would be super fresh vegetables, lots of herbs and a fun time in the kitchen. She also subscribed to the Julia Child philosophy on butter – the more the better!
This recipe (written in her own hand) is for Citrus Chicken and features fresh oranges, tarragon and the infamous butter. Sometimes, when I make this I cut the butter in half, but it’s really best prepared as Aunt Patty directed. If you serve it with a simple green salad on the side, the whole meal feels a bit more redemptive! It serves 3-6 people depending on portion size and keeps well in the fridge for chicken sandwiches the next day if you have left overs.
Aunt Patty’s Citrus Chicken
3 boned chicken breasts, halved skinned and slightly flattened
1/4 cup melted butter
2 slices beaten egg
2/3 cup fine dry seasoned breadcrumbs (panko works great!)
1 stick butter, cut in small bits
1-2 cups fresh orange juice
1 tablespoon tarragon
1 tsp grated orange peel
Flatten chicken breasts. Brush with melted butter.
Roll in flour – dip in beaten egg and roll in breadcrumbs. Arrange in baking dish.
Dot with Butter. Bake 15 minutes at 400 degrees. In a bowl, mix orange juice, tarragon, and orange peel. Pour over chicken. Reduce temperature to 350 degrees. Cover and bake 35 more minutes, basting if necessary. (A little note: When it is done, the chicken will be wrapped in a soft breading blanket, if you’d like it to be a little bit crispy, simply remove the lid and place the dish under the broiler at 500 degrees for a few minutes until it begins to brown on top).
There are many ways to present this chicken… on a plate with other seasonal vegetables, alongside or in a salad of mixed green lettuces, or on a sandwich as mentioned above. In addition to being served hot out of the oven, it can also be served at room temperature, which makes it a great candidate for picnicking. We used to picnic with Aunt Patty on the beach, just a couple blocks from her house. I think she’d be thrilled at the idea that her recipe might be in your picnic basket one day too!
I think if Jeanette MacDonald and Aunt Patty had ever met in California, they would have been great friends. Jeanette was one of the few actresses in Hollywood who had to work hard at keeping weight on instead of worrying about taking it off. Aunt Patty could have cooked lots of great dishes for her (with lots of butter!). I’m not sure if Aunt Patty ever saw any of Jeanette’s movies, but she was a big fan of vintage and antique items just like me, so its safe to say that she probably would have would have loved Three Daring Daughters too. Afterall, she was one herself!
Cheers to families who are funny and daring and happy. And to beloved Aunts whose spirits can still be felt in the kitchen.
Learn more about Jeanette MacDonald and her movies by visiting the Singing Sweethearts blogathon on the Pure Entertainment Preservation Society’s blog here.
And if you find yourself in the kitchen with Aunt Patty sometime soon, send us a message and let us know how it all turned out.