How I Ended Up with a Wedding Dress and What Will Become of It: Tales from the Thrift Store

A while ago, I was at one of the two thrift stores I frequent. There was a huge rack of used wedding dresses at ridiculous prices (high ones, that is). Needless to say--having already done a wedding in a green dress at the courthouse--I did not give them more than a glance.

The employee asked me if I wanted a wedding dress. I said no, for the above reason. He said We'll never sell them and they are taking up a lot of space. You can have them for $3 each.

I felt a bit sorry for him. So I picked out JUST ONE, figuring I could perhaps take it to the Buffalo Exchange for Halloween. I took a silk one and thought that the creative and handy Miss Em could use the fabric for something. Two possibilities.

Miss Em and I asked at the Buf. No, they didn't want wedding dresses for Halloween. Miss Em thought the dress was too nice to cut up. We put it in the DONATE pile.

Then--the fateful sentence: Maybe I'll try this on.  Then an exclamation: It fits perfectly.

We put it back in the DONATE pile. Miss Em is not planning a wedding at the moment and she's sufficiently contrarian to NOT want a traditional white dress.

An hour later, another fateful sentence: I've always wanted to make a Snow Queen costume for Halloween.

No, I am not allowed to post a photo. (Below from Once Upon a Time wiki)

The Snow Queen

Pork and Potato Hash and Some Snippets from Serbia

I want to write about some easy veggie-centric recipes for the busy Pseu, but I MUST GET RID OF THIS PORK. I am sick of it. Here's what I'm having, from another favorite cookbook: Jacque Pepin's Cuisine Economique. Isn't that a great title? This is copied from an appearance in the New York Times.

TOTAL TIME50 minutes
COOK TIME 30 minutes PREP TIME 20 minutes

INGREDIENTS

1 3/4 pounds all-purpose potatoes, peeled, cut into 1/4-inch slices and washed in cold water
1 1/2 cups water
3/4 pound onions (about 2 medium-size onions), peeled and cut into 1/2-inch dice
A few tablespoons of juice left over from the pork roast, if any remains (see recipe)
3 to 4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
1/3 cup minced scallion (3 to 4 scallions)
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
10 to 12 ounces leftover pork roast (see recipe), cut into 1/2-inch dice (about 2 1/2 cups)
1 fried egg, for garnish (optional)
PREPARATION

1.
In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast. Bring to a boil, cover and boil over medium heat for 10 minutes. Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast. Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
2.
Most of the moisture will have evaporated by now and the mixture should start to sizzle. Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in the bottom of the pan and stir them into the uncooked mixture. Continue to cook over medium heat for about 20 minutes, stirring every 3 or 4 minutes. The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
3.
At the end of the cooking time, the mixture will stop sticking to the pan. Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape. Invert onto a large platter. Serve immediately as is or with one fried egg on top.
YIELD 6 servings


The book is neat: Pepin explains that his classical French training has been jazzed up by the influence of his Puerto-Rican born wife. Yay Gloria! Love the hot sauce. Another book that can be had for a penny plus shipping.

In the doting mom department: take a look at Miss Em's snippets from Serbia. I think they are charming, but then, I'm biased.