The fastest way to drop ten years in appearance is to smile, and make sure the smile lines near your eyes show. Those are the most attractive wrinkles.
Show them.
-- Silk --
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Show them.
-- Silk --
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I am reading American Frugal Housewife, by Mrs. Child, "Dedicated to those who are not ashamed of economy." First published in 1833 by Carter, Hendee, and Co., Boston, now published by Applewood Books, Bedford, MA, publishers of America's Living Past.
Extensive passages on the preserving of meats and vegetables. When you read about how meats were packed in salt or brine, how long meats were kept (in a cool spot in the cellar), what a frugal housewife could do to freshen meat that was no longer "sweet", you wonder how they could EAT that stuff. And having eaten it, how they could live. And having eaten it and lived, how come their heads weren't blown off by their salt-induced blood pressure!
Most meats were cooked at a fast boil for hours and hours. I wondered how there could be any flavor left. Meat was then served slathered in butter - I guess because by the time it hit the table, it was dried out.
The other thing that struck me was how long vegetables were cooked. I don't see how anything was much more than unidentifiable mush.
We see the fireplaces in quaint colonial villages, and think about cooking over a fire as something like campfire cooking, but we don't have the faintest idea what was involved in getting the ingredients into the pot.
That part was seriously hairy.
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