Nine things you should buy used

I have to agree with this Alabama newspaper’s list of 10 things you should always buy used — all except No. 6, formal dresses. Have you seen the retired prom dresses and bridesmaids gowns at your local thrift store? Yeesh. Good for a Halloween costume, maybe. Anything vintage worth wearing is going to cost you an arm and a leg, so you’re better off hitting the sale rack at Macy’s. I even know people who’ve found bridal gowns there!

ETA: This link should be fixed. And a couple of real comments got caught in the spam filter, but I’ve rescued them now.

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Yum

Gallery of the Absurd takes a break from celebrity-mocking artwork to note some uncanny visual similarities between dog food and people food. (Link is fine, but some images on main site NSFW.) I’m not going to bother getting on a soapbox about this; I just think it’s funny. I think I’ve had the taquitos in that link, and we have a friend who makes peanut-butter ice cream treats for her dogs that I would totally eat.

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Lunchtime

While we’re on the subject of thrift and health — and when are we not? — I’ve been experimenting with a new (to me) ingredient that helps me work toward both those goals: lentils. They could not possibly be better for you, and they’re cheap, too — about one-tenth the cost, per serving, of white-meat chicken.

My favorite recipe I’ve tried so far comes from the Splendid Table: Pasta e Lenticchie, or pasta and lentils. I halved the salt (seriously, two teaspoons?) and doubled the crushed red pepper, with delicious results. Now I just have to see if lentils will keep me going like meat does…

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Back with bullet points

I hadn’t intended to take a break as long as this, but my holiday hangover soon segued into taking care of Mr. L’s man cold (I mean he really has been sick, but that video’s still funny ’cause it’s true), and taking care of various post-wedding tasks I had neglected during the holidays, like culling photos, and officially becoming Mrs. Mr.-L in the eyes of the DMV.

So here’s what we’ve been up to recently, which will no doubt inform my future posts:

Post-wedding, post-holiday belt-tightening. Or “frugality renaissance.” Or whatever else sounds like more fun than “belt-tightening,” because this really does feel better and more natural to me, less like deprivation. This is a more or less annual event, usually kick-started when I receive my W-2 and wonder where the hell all that money went.

And speaking of belt-tightening. Since moving in together a year and a half ago, Mr. L and I have each gained a good 25 pounds. We’ve resolved to start taking better care of our health, so, with inspiration from some friends, we’ve joined Weight Watchers Online. On top of that, I’ve joined a little New Year’s challenge with some friends, with the goal being to lose 10 pounds in 100 days. As anyone who’s read here knows, I’m not much into shrinking for shrinking’s sake, so I probably won’t be calling this “weight loss” but “fat loss.” That’s what’s important. I still don’t regret my failure to diet frantically before my wedding (in photos I look big, no doubt, but I also look really happy, and darned good, I think), but now as I take stock — as a friend and fellow weight-loss challenger said — “I just feel uncomfortable.” And that’s really it. I’d like some energy to do more things I love, like take longer hikes, and do some things I haven’t even thought of yet, because I’ve always assumed I never could. I don’t know what those things are yet, but I’ll keep you posted. With that, I’m creating a new category — “health.”

Decluttering. This always seems to go hand-in-hand with fat loss, doesn’t it? I am almost literally counting the days until our community’s yard sale, because we have half a storage room’s worth of stuff that needs to go. And as more than a few blogs can tell you, it’s about more than spring cleaning — it’s a lifestyle, a state of mind. I’ve long been teased for always having the clearest desk in my office (that’s because I keep everything on my computer — there’s no need for all those printouts, people!), so when my house is full of stuff that is no longer beautiful or useful, it drives me nuts. I’ll be on the lookout for tips, and will be sure to share them when they come along.

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Hypnotized?

Is it possible to be outraged by the outrage of others? Because I find the furor over Camel No. 9s — the pretty pink cigarette that’s just for ladies — troubling.

Most of the uproar I’ve seen — since the cigarettes came out earlier this year, and now with a direct marketing campaign –  is over the cigarette’s female-specific advertising. The pack itself is pretty. Marketing materials include jewelry, makeup, purses. Camel No. 9s are the cigarettes that match your lipstick, your bag, your pretty stilletto heels. They overwhelm your silly cancer worries with their “sweeter taste” and irresistable pinkness. A candy-colored package to sell a deadly substance.

But why be outraged over this specific ad campaign, simply because it’s for young women and, worse, teenage girls? (Or superfemmy boys?) Where’s the outrage for our young men and boys, who are just as bombarded — probably more so — with tobacco ads that promise to turn them into cowboy toughguys who attract more chicks than they can handle?

That’s where this gender-specific criticism turns harmful. It skates too close to the arguments against Joe Camel, a marketing device discontinued for being too attractive to the most impressionable consumers — children. Campaigning specifically to quash ads for Camel No. 9s risks putting women in the same category: an especially impressionable class of cosumers who need to be protected from their naive urges. (“True, it causes cancer. But pink!”) Let’s keep protecting the teenage girls, but not to the exclusion of their male counterparts.

Grown women are another story. Here’s what I think most of them are smart enough to see:

R.J. Reynolds may be co-opting the Sex and the City asthetic, but look at the last 20 years. Tobacco advertisers, stuck selling such a crappy product, have always tried to co-opt something — create a tie, no matter how tenuous, to any kind of positive feeling or trend, to any kind of sexy. I still remember a Virginia Slims ad from the super-PC ’90s that dripped with topical sanctimony: Two 100-pound models, nearly identical except one is white and one is black, hang shirts on a picturesque clotheline. “Laundry is the only thing that should be separated by color,” reads the ad copy. Virginia Slims: The cigarette for people who totally aren’t racist!

Purses, makeup and cuteness have just as little to do with tobacco as do decades-late condemnations of racial segregation. But hey, when your product kills people, you need a good, thick coating of cozy feelings.

So be angry at all of the cigarette ads, or none of them. Because until their ad copy starts reading “smell bad, age fast and die young,” they are all lying — to all of us.

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Ow, my heart

Gah

I must still be catching up from the wedding — the holiday season is not the best time to do that, it turns out — because I missed an Oct. 31 CSPI release on calorie counts at Olive Garden and Macaroni Grill. (I’d make a Halloween joke about how scary it all is, but I risk being pretty dated already.)

I’m sure you know what’s coming before you even click the link, but I just want to point out that every time someone publishes a report on the appalling calorie counts at family-friendly, sit-down restaurants, the fast-food places you’d think would be the obvious offenders — McDonald’s, Pizza Hut — come out smelling like roses. You can have two Pizza Hut personal pan pizzas, with pepperoni, for the calories you’d get in a serving of Olive’s Garden’s five-cheese ziti, CSPI says.

How do you get 1,200 calories into a piece of ziti? The huge portion can only be part of it. If anyone knows of some behind-the-scenes information about how restaurants concoct these dishes, and the secret behind their seemingly physics-defying calorie counts (butter? dark matter?), let me know.

Here’s my conclusion from the stream of bad news coming from America’s most popular strip-mall eateries: It seems the more a restaurant seeks to project a friendly, homey, mama-loves-you energy in its advertising and environment (“when you’re here, you’re family,” “eatin’ good in the neighborhood,” and so on), the worse their food is for you. Why is this? Are they hoping to overwhelm us with the comfort of fat and salt, and then go way overboard? Why is it that places like McDonald’s — which in all rights shouldn’t give a crap, because come on, like you expected healthy at the drive-through — have healthier calorie counts in their cheeseburgers than “nice” restaurants do in dishes like pasta primavera? I’m interested in any and all theories.

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‘I think it is a fear of flesh.’

Superhott TV chef Nigella Lawson has so many great quotes in this article about the”fat police” that it’s nearly impossible to pull out just one. The bonus is that it’s a UK Times story, so it’s a much more fair approach to the subject than you’d probably find in an American publication, which probably wouldn’t take her sex-symbol status as a given.

ETA: D’oh! I fixed the link. Thanks, Jennifer! 

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Air for $2,625 a pound, and other tricks

This page covers everything from forced perspective in movies to deceptive packaging and food labeling. Some are a little more obvious than others, but I like how it quantifies exactly how much of a crock those “lite” or “whipped” foods are. (Link via Reddit.)

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‘We might not be able to create a character like Oscar now’

Good news: The Sesame Workshop has released on DVD the first few seasons of Sesame Street. Bad news: It comes with a warning label. “These early ‘Sesame Street’ episodes are intended for grown-ups, and may not suit the needs of today’s preschool child.” Say what?

Cookie Monster… can be seen in the old-school episodes in his former inglorious incarnation: a blue, googly-eyed cookievore with a signature gobble (“om nom nom nom”). Originally designed by Jim Henson for use in commercials for General Foods International and Frito-Lay, Cookie Monster was never a righteous figure. His controversial conversion to a more diverse diet wouldn’t come until 2005, and in the early seasons he comes across a Child’s First Addict.

Yes, laying the early groundwork for my lifetime of drug addiction. Oh wait, that’s not what happened. Personally I plan to buy these DVDs, and stockpile them for my own future little ones. (Hopefully they will watch them while eating dirt off the floor, strengthening their little immune systems.) I’m certain the shows will mess them up just as badly as they did me.

Link via Jezebel, and probably numerous other blogs written by 30-year-olds.

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When your basil no longer looks like this

When it's still pretty

From the lazy cook who brought you What To Do With Wrinkled Tomatoes, now it’s What To Do With Wilty Basil!

Last week I brought in all my outdoor herbs, and was quite proud of myself for doing so. Other years I couldn’t bring myself to hack them all off while they were still in their relative glory (around here, that’s halfway into November) , and passive-aggressively let them die in the first frost so they at least didn’t die at my hand. That’s stupid, of course, because then you get nothing. But this year I managed not to be so wasteful: I harvested, then hung the thyme and marjoram to dry (very pretty, hanging above the window) and stuck my bouquet of basil in a vase, intending to make pesto or some other pasta creation while they were still flush with life.

Obviously this did not happen. So I turned to that great kitchen forgiver — stock.

Making stock — meat or vegetable — is just about my favorite thing to do on a chilly weekend afternoon. You get the lovely aroma that’s almost as homey as a crackling fire, and you get the deep satisfaction of using things that you otherwise would have thrown away: chicken bones, celery leaves, past-prime carrots (though not in our house; Mr. L is allergic), that last little bit of garlic… the list continues almost indefinitely. Add as much spice as you want, and 2-3 hours of unattended simmering on the stove, and you’re good to go.

So I took my neglected basil and redeemed myself by making it the basis for what turned out to be a fantastic Italian stock. In the process, I also cleaned out the freezer. The main ingredients:

  • Basil
  • Bones from two chicken quarters
  • Dried marjoram, plus other spices from the cabinet
  • Celery leaves
  • Juice from a can of tomatoes (I can’t remember why I put this in the freezer, or how I withstood the almost certain heckling from my husband when I did, but I’m glad I had it!)
  • Rind from a wedge of Parmigiano-Reggiano
  • Small onion cut in quarters
  • Several (?) cloves of garlic — the tiny ones at the center of the bulb, which are almost useless otherwise
  • Plenty of salt

Seriously, this was so good that I made soup from it that very night. Some more onion and garlic, cremini mushrooms, zucchini, can diced of diced tomatoes, cannellini beans, and pasta — which was leftover couscous from a dinner earlier that week. The whole pot probably cost me five bucks to make, and now we’ve got six more lunches in the freezer. I tell you, after all the stress and pizza-ordering of our wedding season, it feels really great to get back into thrift.

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