The Extraordinariness of the Ordinary

The Surprise Loaf is everywhere! Featured in the New York Times Magazine earlier this month. Found on Pinterest, the warpiest of time warps. Betty Crocker still lauds it – such a steady Betty. Hurrah. Whoa, she even has one “iced” in hummus. Not sure I can wrap my mind/mouth around that.

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And here again, found inside my own home – thanks to my web-surfing mom – at the Smithsonian National Museum of American History. Super apropos, natch.

Is it true museum people have more fun? YES. No cobwebs and corn husks for the folks behind “Tasting the 1930’s: An experiment in congealed salads and other one-dish wonders“. Nosirree Bob, apparently they had a blast with gelatin. GELATIN. Did you know it is super source for protein?

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And the biggest surprise? The Surprise Loaf itself. It was assembled like a cake, consisting of three tiers of bread separated by layers of a coleslaw-like mixture and relish, with a whipped combination of cream cheese and “snappy” cheddar cheese spread like icing on the outside. Garnished with parsley and radish roses, the Surprise Loaf proved to be yet another example of a fancy-looking entrée that used inexpensive ingredients.

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I remember the Silent Hostess having an illustration of an aproned, tray-carrying, headless woman. Could that be so? Here is the true Silent Hostess in all her glory. The ice queen, cold-shouldered, and silent as stone.

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2 responses to “The Extraordinariness of the Ordinary

  1. I like that it shows you where to store “odorous foods.”

  2. Why do all words that denote smell sound icky? Smelly, stinky, odorous, etc. Is it our association or would these words sound yucky to a non-English speaker, as well?

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