JUST FOR TODAY · Southernisms


“HOUSEWIFE: A married woman whose main occupation is caring for her family, managing household affairs, and doing housework.” – Oxford Dictionary.

“Denise, do you work anywhere now?”  A neighbor asked, evidently curious about my constant presence at home.

“Yes.  Yes  I work very hard as a full-time Housewife.”

There was a pause.  A puzzled but pleasant smile.  Finally “Well good for you!” ended the brief conversation.  Other responses have been:

  • “Must be nice.”
  • “It can’t be THAT much work.”
  • “No.  I mean WORK.  You still WORK somewhere don’t you?”

Thanks to popular t.v. shows, the perception of the American Housewife has often been misguided.  Be it the shapely 1950’s mother who did all her housework effortlessly in high-heels.  Or the current “real” Housewives who pass the day in a glut of lush extravagance and bickering.  I am neither young, desperate or have a rich husband.  I can not afford to squander precious resources like time and common sense.

My past roles – Art Curator, Artist In Residence, Art Teacher, Caregiver –  needed little explaining and were often met with respect and empathy.  However the term Housewife is little understood and is sorely in need of rebranding.   To help clarify matters, here are a few personal Q & A.


  • When did you retire?

I didn’t retire.  I still work.  I work very hard as a full-time Housewife.

  • Do you work part-time?

No.   I work full-time as a Housewife.

  • O.K. But don’t you do things online?

Sure.  I have a blog and a couple of online shops.  But…

  • Oh!  You’re an Entrepreneur.  Right?

Not really.  Earning extra money for the family budget is just  part of my work as a Housewife. Everything I do from cooking from scratch to making our laundry products is part of my home management.   Similarly, gardening and canning supplements our food stuffs.  Learning to sew and crochet adds to our wardrobe.   Collecting kindling and burning firewood during the winter saves on heating.  Growing and using medicinal herbs in teas, tinctures and salves keeps our immune systems up and medical bills down….

  • Gardening.  Sewing.  Herbs.  Cooking.  You’re  a Homesteader!  Are y’all gonna get chickens?





Images: Reusableart.com


HEALTH & WELLNESS · Southernisms

Why Buy Ugly?

Reblogged from The Thrifty Gourmand.  Anthony Wyatt post combating society’s fear of ugly food.

Loved the post.  But WHOA Mr. Wyatt. Slow your roll!  I see certain benefits to my grocery shopping experience because of this foodie fear.

  • No more jostling elderly retirees at the bargain bin of  misshaped, undersized, overripe produce.
  • No longer waiting until closing time at the farmer’s market to purchase discounted baskets of bruised peaches that the farmer dude couldn’t “give away because they looked so bad.”
  • More smooshed bread, dented cans, crushed boxes and fresh meats missing their unnatural “pink” glow.

All priced to move because society’s phobia of ugly food.   Works for me and my budget.

Enjoy the read!

The Thrifty Gourmand

According to National Geographic, about one-third of all global food production goes to waste. Even more staggering, nearly two-thirds of that waste is caused neither by drought, poor refrigeration nor insects, but rather results from the way the food looks. That means that “an estimated six billion pounds of fruits and vegetables are wasted every year in the U.S. because they are ugly” (Huffington Post).

While many restaurants repurpose so-called ugly food in order to cut cost and minimize waste in the kitchen and while certain grocery stores and organizations have programs to sell and promote ugly food, the solution to the problem lies primarily with the consumer (Think Progress).

According to the produce manager at my local Whole Foods Market, team members can’t display ugly items, a common practice among nearly all grocery stores. Any fruit or vegetable with a bruise, a scratch or…

View original post 1,226 more words

HEALTH & WELLNESS · Southernisms

Chicken Know How

In the South, there are 2 foregone conclusions when dining with friends (1) fried chicken will be on the menu and (2) if there is no menu, fried chicken will be on the menu.

Folks in my hometown eat fried chicken as if its consumption is a birthright.  So when a man can not get his chicken dinner at the local Food Lion, something is terribly wrong.  It was the height of the Great Recession.  I’d stopped in the store to pick up a few items for dinner.  It was to be a quick stop but the man ahead of me at the counter was having a problem.

“Excuse me ma’am. You just rung up the wrong price.”  He protested loudly to the cashier.  The customer had the look of an exhausted laborer.  The days toil had taken a toll on him and he leaned wearily on the buggy.

“No sir.  That’s the correct price.” She replied not so patiently.  It evidently had been a long day for her too.

“Well that’s not what your sign says back there.”  He pointed toward the poultry section, justifiably annoyed at the discrepancy.

A manager was called over to intervene.  It was explained that the cost for the fried chicken was higher than the raw whole fryer.  In addition Georgia sales tax is higher on prepared foods.  Looking to save money?  Buy unprocessed items.

“I can’t pay that price for this chicken and have enough gas money for my truck.  How I’m gonna get home?  If I have to, I’ll just leave your chicken here.  Right here on your counter!”

Then out of desperation the customer tried to strike a deal with the manager.  Afterall it was the grocer’s fault not having clear signage.  The manager respectfully disagreed.

The chicken was left on the counter.

I often wondered why didn’t my fellow customer simply buy the uncooked chicken for the lesser price.  Perhaps he didn’t know how to cut up a whole Fryer. Tackling a chicken can be intimidating.  My husband taught me how and I still rather roast the bird whole!   Nevertheless its good to know how to prepare a bird.

So don’t be that guy!  Here’s how its done:

Thanks to Bradley Thibodeau for posting on YouTube

Chicken Image Credit: FreeImages.com/Flavio Takemoto
HEALTH & WELLNESS · Southernisms

Before Grocery Stores…

This post was originally posted by Rachel Falco on her blog How to Provide for Your Family.  I do not like referring to myself as a “homesteader.” Admittedly I have a garden.  I preserve the harvest.  I bake my own bread and make many other things from scratch.  I use medicinal herbs to make muscle rubs and tinctures.  I am a homemaker who employees traditional skills to supplement the family’s income.  Yet I started on this road to have some “freedom from price increases, poor quality and excessive antibiotics.”  Its challenging but I am enjoying the journey!

How to Provide

Victory Garden Victory Garden

“The first supermarket appeared on the American landscape in 1946.  Until then, where was all the food?… It was in homes, gardens, local fields, and forests.  It was in the pantry, the cellar, the backyard.” – Joel Salatin

Like many Americans, you have come to homesteading to be able to provide for your family, friends and community in the way that you see fit.  The last time so many Americans felt the way you feel now was during World War II.  During the Second World War, many of us had a victory garden and raised poultry because foods were either being rationed or were not available.  The systems which are now the backbone of the United States’ economy seem to be growing quite weary and failing in some respects.  So much instability creates a great unease.  Homesteading, on the other hand, creates security for you, your family, friends…

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Dough Nuts

There I sat at the kitchen table sobbing into my flour covered apron.   Its not a pretty picture when a middle-aged woman pitches a fit in her own kitchen.  Why the meltdown?  I wanted to make my own loaf bread.

I had became incensed at the high price of bread.

The hearty artisan breads were nearly $3.00.  I craved their satisfying wholesomeness. But they were beyond my budget.  Instead what I purchased was the bottom tier of the store brand – wheat bread at $0.99.  No taste, no texture, diminished nutritional value.  I’m not even sure why the bread was brown.  It certainly was not whole wheat.  Difficult digestive issues supported my suspicions.  Use your imagination here.

I was miffed.  Why did the most basic of human foods cost so much?  Why so exclusive?  For centuries grains have been grinded, mixed and kneaded into nourishing bread.  How hard can it be?   I decided to give it a try.  I called on my friend Dee, a traditional homemaker, to became my bread making mentor.

“Denise its really nothing to it.  You just have to feel your way through the process.  The more you do it the more easier it will get.”

Dee described to me a rather straightforward process.  Good.  I like simple.   I found a great recipe for whole wheat bread, got all my ingredients together and I was good to go.

AWE SHUCKS! The recipe called for 6 cups of whole wheat flour.  That’s a normal amount.  But what’s not normal is to keep adding a heavy, coarse flour even when the soft dough turns into the texture of sandpaper.  The recipe said to knead the dough for about 11 minutes.  So I did, often adding water to the keep the sandpaper stuck together.  The results: 2 yummy smelling loaves of BRICKS.  I pouted a little bit.  No biggy. This was my first try.  I called Dee for more advice.

“Sounds like you kneaded it too long.  And your flour may have been too heavy.  Different brands of flour will give you different results.”    What?!  Flour brands differ? But the recipe….

“Denise you’ve got to feel your way through the bread making process. Just pay attention to what the dough is doing.”   I can’t wing this!  I’m recipe dependent.   I should be in a 12 step program sponsored by the Food Network.

Forget it.  I bought a loaf of bread from the grocery store.

Two weeks later, Dee’s words were still echoing in my head: Feel the dough.  Let the dough guide what you do….” I tried a second batch.

WHAAAT?!!   My nicely risen bread turned into a heavy lump in the oven.  My eyes filled with tears.

I calmed myself – “Keep it together Denise.  Its only bread.  You can do this.  Women do this everyday around the world.  C’mon now.  Put on your big girl panties and call Dee!”  I’m my best cheerleader.

“But Dee I never knew that preheating the oven was all that important!!” Not during the dog days of a Georgia summer.

Forget it.  I bought a loaf of bread.

Denial began to set in – maybe its not me, it’s the recipe.  I found another recipe that called for a 50/50 mix of the softer white wheat flour and bread flour.  O yeah.  I got this!

WAHHH!!  O DEAR LORD PUT ME OUT OF MY MISERY NOW! I forgot to add SALT and had the complete meltdown described in the beginning.

My husband Billy – my second best cheerleader – encouraged me not to give up.  As long as I kept trying I always stood a chance of succeeding.

Billy and Dee were right.  It just takes practice.  Now I make 2 loaves of bread each week.

My homemade bread.


That is if the artisan loaves aren’t on sale!

BTW: I finally found a bread recipe I loved posted by blogger Carol Winn on Mother Earth News.