The New Frugality

Jack and I sniff the mums at the supermarket, and we both make exaggerated inhales.

We say, "Mmmmm."

A woman passes us and comments, "They don't smell."

"I know," I say smiling. "We even smell fake ones."

Then she wanted to talk. She had a cart filled with about 20 reduced-price pies and cakes from the day-old shelf.

"It's so cool today. Last night I get cold with windows open."

"Me too," I say and acknowledge her accent with the subtle tones of our old Iranian neighbors. "You're from Iran."

"Yes," she says with a smile.

And then she tells me about coming to America, losing a good job in Iran, becoming a US citizen, helping others here at a local church. She buys baked goods to serve to the homeless.

She tells me she's a caterer, and wouldn't I come to her car to take one of her flyers?

I load Jack up and drive over to where she's parked. She hands me three plain sheets of paper with basic black font. No frills. One says, "Catering - Mid-East Cuisine." There's a simple list that includes:

Beef and Chicken Sheesh Kabob
Grilled Vegetables
Eggplant Khoresht
Gourmet Sabzi with Meat
Alu Khoresht
Zirishk Pulao

The other two sheets are for babysitting and landscape work. One is her husband's, the other her daughter's.

I thank her and she says goodbye with "God blesses."

It's the new economic reality being born out in a parking lot. People are looking for work and ways to save and earn more. I bought only three items at the store - carrots, onions and flour to make a filling stew to stretch out meals for a few nights.

This scene unfolds after I listen to NPR's piece this morning on "The New Frugality." An economic editor for American Public Media, Chris Farrell says:

"I think this is a major transformative moment for families. We're going to go into recession, and we're going to do all the things you do in recession where you cut back on your spending and be more cautious. But when we come out of the recession, that's not going to change. And the reason it's not going to change is lenders are going to be very conservative. Borrowing is going to be tough. The other reason -- you're not going to get big wage gains." More ...

It's the new, old frugality that has pinched American wallets and meals before. I thought of my favorite food writer M.F.K. Fisher and her book, "How to Cook a Wolf." The book was published in 1942 at the height of war-time food shortages. Its stories like, "How to be Cheerful Though Starving" and "How to Make a Great Show" walk readers through eating well with little. The recipes are basic, wholesome and simple.

As a nod to my Iranian supermarket friend with all the baked goods, I'm making Fisher's gingerbread cake for dessert with the stew. Fisher says, "It sends out a fine friendly smell through the house."

Pinch my wallet, but still pinch my waist.

Edith's Gingerbread
from How to Cook a Wolf by M.F.K. Fisher

1/4 cup shortening
1/4 cup sugar
1/2 cup molasses
1/2 teaspoon soda
1 teaspoon cinnamon
1 teaspoon ginger, cloves and salt
3/4 cup boiling water
1/4 teaspoon soda
1 1/4 cups flour
1 teaspoon baking powder
1 beaten egg

"Cream the shortening and sugar. Sift the spices and flour and baking powder together. Beat the 1/2 teaspoon soda in to the molasses until it is light and fluffy, and add to the shortening and sugar. Add the 1/4 teaspoon soda to the boiling water, and then add it alternately with the sifted dry ingredients. Fold in the beaten egg when all is well mixed, pour in to a greased and floured pan, and bake about 20 minutes, at 325 degrees. This mixture will seem much too thin to make a cake, but do not increase the quantity of flour, as many doubting cooks have tried to do."




Nugget o' the Moment:
Use it up
Wear it out
Make it do
Or do without.

— New England maxim