Heard a breaking news story this morning. Hold on to your handrails, “granny panties” are back in. Unbelievably, they devoted quite a few minutes of air time to this earth shattering revelation. What will we do? How does one go on? Dumpsters will be overrun with discarded thongs. Once loved bikinis will be tossed aside like yesterday’s news, pardon the pun. According to a lingerie shop owner in New York this is a rebellion led by younger women struggling to disassociate themselves with their mother’s choices. Really? Couldn’t you just marry well or become wildly successful? Oh, that would be for my children really. When thinking of these garments all I can picture were my grandmother’s drawers blowing in the breeze on the line in her back yard. A generously cut woman, there was enough fabric in the woman’s underwear to propel a frigate across the briny seas.
Wearing all that fabric under your clothes seems a lot to me, but in the end I am an old horse for whom change does not come easily. Certainly I have seen fads come and go. Recently retro clothes have begun showing up in the stores. I support the theory that if you hold on to something long enough eventually it will come back into style. Hopefully hot pants aren’t on their way in any time soon. Skirts go up and down like window shades on a sunny day. When in my twenties they leaned towards short and shorter. Girls in the office would sit with their hems barely reaching the chair cushion. Then they went mid-calf. Mini, midi, maxi, whew. It’s hard to keep up.
Men’s fashions don’t seem to have as far to fluctuate. Tie widths swell and dwindle, lapels change, and vests are in and then they’re out. In a large department store the other day I noticed a man sporting a tie so wide it took up all the white space between his lapels. All he needed was a curly green wig and a flower that squirted water and he would have been good to go. Don Johnson encouraged men to set their ankles free and wear no socks. A look that suited him well, but not everybody else. Some people simply have an intrinsic sense of style which serves them well. As with many things in life, this gift is not extended to all of us.
Shoes really fly about the spectrum. Tall spiky heels are replaced by chunky block heels suitable for maiden ladies to wear with support hose to bible study on Wednesday nights. Thankfully, the 6″ lethal weapons fashionable over the past few years seems to be notching down a bit. Not that it effected me one way or the other, because if I asked my feet to tuck themselves in a pair of shoes with that much angle they’d pack their fallen arches and head for greener pastures.
Men are stepping into color, which I truly applaud. Not just blue or green, but actual vibrant colors. The males in the animal world in general are often the ones with the colorful plumage after all. Why not humans?
Today, in our area at least, less clothing is more. Our weather map shows 100’s marching down the map through next week. Whew. These days between the drought, the oppressive heat, and the high fire potential the “California dream” is leaning a little more towards a dream where something slimy jumps out of the closet rather than visions of Angora bunnies or winning the lottery. On days like this when the heat radiates through the windows, we hole up like mole people and take care of things we’ve been putting off. Thank God for air conditioning. People who lived before it came to be must have suffered through hot months. I can’t imagine. Yesterday I went into a donut shop to pick up a couple of twists for my other half. We try to keep our white sugar to a minimum, but every once in a while the guy has just gotta have it. Inside were a sweat coated couple, obviously owners of the shop. To say it was hot, and unbelievably humid, in the small shop would be a gross understatement. Perhaps they were economizing by not cranking up the air, or with the cooking going on it couldn’t battle the machines, but Lord, Lord, it was HOT. How they worked in there I have no idea. The donuts were out of this world, however. Perhaps humidity is good for the dough.
My first job was in a bakery. Sixteen at the time with a freshly signed work permit, I donned my hair net and hi ho, hi ho, it was off to work I go, or went, as the case may be. I don’t think language seems to matter anymore, so I’ll take liberties with it. I “seen” it happen all over the place. Cringe. The smell inside the bakery was enticing. Sweet, sticky smells with cinnamon afterthoughts permeated the air. Yum. Employees on hiring were told they were welcome to eat as much as they could consume. The mother lode. Now, let me preface by saying I’ve never really been a “sweet” person. Hmmmm. Let me rephrase. I don’t lean towards sweets, but offer me a bowl of French fries and I’ll sell out my own mother. Better.
Small signs were posted behind all the trays of goodies to help the clerks remember the prices of everything. Their bread, which was delicious, could either be sold whole or cut on the slicer sitting on the back counter. In the back of the store, where all the work was done, a team of bakers (all hatched from the same nest) sweated over cinnamon rolls, and chocolate chip cookies while listening to Credence Clearwater run through the jungle.
As I’ve mentioned, math was never my strong suit. We had no computers so you were stuck with what God gave you and a calculator to make things happen. Had the fate of the world depended on my math skills, we would have been extinct long before now. How I made it through those three months (I only worked my summer break) without putting them under I have no idea. If the little sign said, 3 cookies for a dollar and they bought 4 cookies, I sort of went with the flow and came up with an appropriate number when charging people. Amazingly I didn’t get fired nor did anyone ever complain. Perhaps I was undercutting rather than overcharging? A question that will remain unanswered in the world I’m afraid.
At any rate, this recipe is quick on the grill and totally yummy.
Bacon Wrapped Pork Medallions with Fiorentina Sauce
1 1/2 lb. pork tenderloin cut in four pieces
Salt and pepper
2 slices uncooked bacon, halved
Remove fat and membrane from each medallion. Brush with olive oil and season with salt and pepper. Wrap around center with 1/2 of a piece of bacon securing the ends with toothpick.
Preheat grill to med. high. Brush grates with oil. Grill covered until internal temp reaches 145 degrees turning frequently to crisp bacon.
Remove from heat and roll in sauce. Serve immediately with extra sauce on the side.
1/3 cup EV olive oil
1 Tbsp. freshly squeezed lemon juice
1 tsp. ground sage
1/2 tsp. ground rosemary
2 cloves garlic, minced
2 tsp. lemon zest
1/4-1/2 tsp. red pepper flakes
Freshly ground black pepper
Mix all sauce ingredients together and place in shallow dish.