Sewing For Your Home
McCall Pattern Company
Prepare yourself for some of the most disturbing decorating we have had here at ALB in a long time. It would probably help if you were medicated to look upon the bedrooms presented below. I shudder to think what would happen to me if I had to actually LIVE in one of these rooms. The amount of fabric needed had to be staggering!
The color schemes feature derivatives of the 1970s favorites of Harvest Gold and Avocado Green. The portable typewriters add a nice “modern” touch. As a teen in the 1970s, no one I knew had a bedroom like the ones presented. Canopy beds were big deal, but again, no one I knew had one.
In case you are wondering, the first picture is both a bedroom and a “room for entertaining.” I think it is a nice touch to have the bowl of fruit and the table so people have a convenient place to put their keys at the next swinger’s party.
Cooking From Scratch
The Single Man’s Guide to Making Out in the Kitchen
Direct from the 1970s, we have a cookbook made especially for those guys who are single, or the wife is working and the poor guy has to fend for himself. Naturally this book implies that if you can cook, the ladies will dig it. (If the cooking doesn’t work, the fashion will!)
The recipes run the gamut from boiling an egg or making toast to some fancy lobster and desserts. For a book that has “cooking from scratch” as part of the title, I was a bit surprised to see all sorts of canned ingredients, not to mention some rather questionable combinations of food, such as mixing milk with some deviled ham and egg noodles. Top this mixture with ketchup (see the 4th picture below). I kind of threw up in my mouth thinking about this concoction. (Pro tip: this is NOT a recipe that would impress women!)
Men, if this is your strategy for turning up the heat in the kitchen, I suggest you get carry out.
Fondue Magic: Fun, Flame and Saucery
Fondue was all the rage in the 1970s and was considered pretty chic and sophisticated (at least by my teen self, growing up in the middle of Illinois). I always had the impression that fondue was something served at fancy parties right before everyone threw keys into the bowl for a swinging good time.
Unfortunately, this book isn’t that sexy. Lots of discussion of the “fondue experience” and some recipes. Nothing like my teen brain had imagined. I had not thought about fondue in a long time, but a couple of restaurants around here have a few items that could be considered fondue. Maybe it’s making a comeback? Foodies please weigh in!