Wednesday, December 23, 2009
Just got back from Christmas in New York with the In-laws. Christmas can sometimes be quite stressful. I hope everyone had a wonderful holiday. I am so glad to be back! I'm still deciding what to do next on the blog, but should have something up tomorrow.
Spent the morning with my cute little nieces. My 3 year old niece Genevieve has pneumonia, so I was watching her twin, Sophie, and baby sister. They are just too cute! Genevieve should be fine and home from the hospital tomorrow hopefully :)
Tuesday, December 22, 2009
Monday, December 14, 2009
Could use a little Heat Miser around here. High tomorrow is 8 with 30 below wind chill. Winter is definitely here!
Saturday, December 12, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
Just wanted to give you guys a headsup if there is a lack of posting these next few days. Thanks for understanding.
1. Cook the fruit whole, except those that must be peeled and cored
2. Cover with cold sugared water
3. Bring to a boil. Then take off the fire immediately and cool
Tuesday, December 8, 2009
Only one meal for our poor Gloria in the first half of the day. I definitely could not do it! I could eat everything - except the calf's liver. What is it with liver in the 20s diet? And at least Gloria gets a little butter!
Roast Pheasant or Chicken; or Boiled Fish
2 Tablespoons Mashed Turnips
2 Tablespoons of String Beans
Can substitute 2 Scoops of Noodles with Melted Butter for Turnips or String Beans
I've never had Pheasant, so I can't comment on that (I've heard it's fantastic). I would definitely be willing to eat Gloria's dinner - minus the pickled beets. My mom adores Pickled Beets on Toast and have trauma about being asked to eat it as a child. Can't bring myself to eat it. And she even gets a little dessert - how cool is that?
CALF"S LIVER WITH BACON
2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
1. In a large glass baking dish, add liver and milk and let soak for 20 minutes.
2. In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
3. Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
4. Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
5. Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
ROAST PHEASANT WITH WHISKY CUMBERLAND SAUCE
1/4 cup Scotch whisky
2 oranges, cut into 1/8ths
4 sprigs fresh thyme
2 (2 to 2 1/2-pound) pheasants
Freshly ground black pepper
6 slices bacon, halved
1 cup Scotch whisky
1/2 cup fresh orange juice
2 tablespoons grated orange zest
1 cup red currant jelly
1/4 teaspoon salt
1. For the pheasant: Preheat oven to 375 degrees F.
2. In a bowl, toss the oranges with 3 tablespoons of the whisky. Rub the pheasants with the remaining 1 tablespoon of whisky and lightly season with salt and pepper. Stuff each pheasant with the oranges and 1 sprig of fresh thyme, and close the cavities with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasants until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F., about 45 minutes. Remove from the oven and let stand 10 minutes.
3. For the Whisky Cumberland Sauce: In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup. Add the currant jelly, salt, and cayenne, and stir well.
4. Cook until thickened, about 2 to 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.
5. Remove the bacon from the pheasant breasts, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whisky-Cumberland Sauce and wild rice.
2 pounds whole beets
1 cup water
3 cups apple cider
1 quart size preserving jar
Preheat the oven to 375 degrees F. Place the beets in a small roasting pan. Add the water to the pan and cover tightly with aluminum foil. Place in the oven and cook until the beets are fork tender, about 1 hour. Remove from the oven and cool for 15 minutes, reserving the liquid. Remove the skins from the beets and slice 1/4 inch thick. Season the beets with salt. In a saucepan, heat the reserved beet juice and vinegar, over medium heat. Sterilize 1 quart-size preserving jar in boiling water and keep hot. Soak the lids in the boiling water and keep hot. Pack the jar tightly with the beets. Pour hot liquid over the beets, adding enough of the liquid to come within 1/2-inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring and process in a hot-water bath for 15 minutes. Using tongs, remove the jar, place on a towel and let cool. Test seal. Tighten the ring. Store in a cool dry place. Let age for 2 weeks.
2 1/2 lbs. turnips, peeled and diced
1/4 c. butter
2 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
Parsley for garnish
Heat turnips to boiling in water. Reduce heat to low; cover and simmer 15 minutes or until tender. Remove from heat and drain. Mash; add butter, salt, sugar, pepper. Stir until well mixed. Serve garnished with parsley.
Double fillet Northern so there are NO bones. Cut into bite size pieces. In large kettle 2/3 cup full of water and add 1/2 cup salt, bay leaf, minced garlic and minced onion. Drop fish into boiling water. When fish floats to top its done. Dip in melted butter to taste.
Up next: How to bulk up Constance Bennett
Monday, December 7, 2009
Small glass of Grapefruit Juice
2 Tablespoons of one of the Baked Patent Cereals with a Glass of Skimmed Milk
Tea with 1 Lump Sugar
Salad of Cottage Cheese with Shredded Pineapple - No Dressing
Cup of Broth with Liver Extract (hot or jellied)
2 Tablespoons of Carrots
2 Tablespoons Spinach
1 Tablespoon Peas
Sweetbreads with Truffles (The thymus gland or pancreas of a young animal, especially a calf or lamb, used for food)
3 heaping spoonfuls of String Beans
2 heaping spoonfuls of Summer Squash
Tomato Jelly with Diet Dressing
1/2 cup whole wheat
1/2 cup pearl barley
1/2 cup oat groats
1/2 cup millet
3/4 teaspoon salt
4-1/2 cups water
Combine all ingredients in a 2 quart casserole. Cover with a glass lid or aluminum foil. Bake overnight at 150 degrees to 200 degrees. Serve with honey and milk. Refrigerate unused portion in an airtight container.
1. Chop up a cow's liver, cover with cold water, bringing to a boil and simmer for 3 to 4 hours
2. The brew obtained from the liver is combined, half and half, with the broth of vegetables of meat, and is the element of the diet which is the most effective counter-agent against anemia
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Gelatin
2 cups cold apple juice
1 small green apple, chopped
1 small red apple, chopped
1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
2. When thickened, stir in apples.
3. Pour into 6-cup mold sprayed with cooking spray.
4. Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish as desired.
5. Store leftover gelatin in refrigerator.
1 3/4 cups canned tomato juice
1/2 cup strained fresh lemon juice
2 teaspoons Tabasco sauce
4 cups sugar
1 pouch (3 oz.) liquid fruit pectin
1. Combine all ingredients except pectin.
2. Stir over high heat until mixture reaches a full boil. Stir in pectin and bring again to a full boil for 1 minute, stirring constantly.
3. Remove from heat. Stir and skim for about 3 minutes.
4. Pour into sterile jars, leaving 1/8" headspace. Wipe jar rims, adjust lids and rings. Water bath 5 minutes.
This jelly is equally good served with meats or spread on hot bread.
French Dressing (According to Madame Sylvia - Not French Dressing as we know it today)
Salt and Pepper
Salt and Pepper
Up next - Gloria Swanson's Diet for "The Nerves"
Sunday, December 6, 2009
See, even Opera Stars can Play :)
2 Poached Eggs
Thin, Buttered Whole Wheat Toast
Laurel and Hardy and Lawrence Tibbett from the lost film, Rogue Song (1930). For a surviving clip, see clip below.
Funny cartoon of Lawrence by the famous Disney animator who created characters the shorts for Tortoise and the Hare and Who Killed Cock Robin
*Eat 5 hours before a performance. - Again, pretty harsh Sylvia. Poor Lawrence will fade away!
Puree of Spinach
2 Lamb Chops
Head of Lettuce with dressing of Italian (Olive Oil, Lemon, and Salt)
Thin Whole Wheat Toast
1 Glass of Milk
I'll be honest here, I don't think I could handle these diets. I like lunch too much - and then at night there is a ton of food. You'd probably need it after being starved all day!
Did you guess the answer to the previous Lawrence Tibbett question? The question was what has Lawrence accomplished that only 5 other actors have before?
The answer - Been nominated for a Best Actor Academy Award for their first role
Up next, what does Madame Sylvia suggest for Ina Claire's Diet?
Saturday, December 5, 2009
I think Madame Sylvia's diet for Mary Duncan sounds pretty decent. Some of the quantities seem strange like only 2 leaves of lettuce with lunch, but there must be some reason for it.
For a good post on Mary Duncan, check it out from one of my fav sites, Allure:
Friday, December 4, 2009
1 small glass of grapefruit juice
1 slice of whole wheat toast
1 glass of skimmed milk
1 cup coffee, clear
Thursday, December 3, 2009
1 small glass orange juice
2 thing slices of crisp bacon
1 soft boiled egg
1 cup of coffee with 1 lump sugar, little cream
1 cup consomme
1 mixed fruit salad, no dressing
1 broiled lamb chop
2 heaping Tablespoons fresh peas
3 heaping Tablespoons carrots
1 small glass of fruit jello
1 cup tea with lemon
1 cup of broth
1 seafood cocktail
2 thin slices roast beef
20 stalks thin green asparagus
Fresh fruit (no bananas)
Madame Sylvia gave Marie a very decent sounding diet. I could eat everything, not necessarily the quantity asked, but everything looks pretty good.
For some cool color photos of Marie, check out one of my favorite sites, Claroscureaux: http://claroscureaux.blogspot.com/2009/11/divine-lady.html
Up next - What should Mae Murray eat?
Wednesday, December 2, 2009
What Grace didn't know was that MGM thought Grace's middle was not up to shape, and asked Sylvia to help her. Grace didn't like the first treatment with Madame Sylvia, so MGM cancelled Sylvia's services. Turns out Grace had quite a bit of clout!
Needless to say, after this Madame Sylvia wanted little to do with Grace Moore. Grace, ever wanting to be the popular hostess, invited Sylvia to a hilltop party. Grace would have MGM send over the lion, and Beatrice Lille would be there. Sylvia hung up on her after saying, "And I'm supposed to be part of the menagerie?" (Hollywood Undressed, Page 164).
Up next: What kind of diet does Marie Dressler follow to stay "in shape"?
Tuesday, December 1, 2009
During her brief stint in Hollywood, She had a brief war with Grace Moore. Vivienne and Grace were both seeing Madame Sylvia, our Masseuse to the Stars. One day, Grace had a 5 PM appointment, while Vivienne had a 4:30 PM appointment. Vivienne was running a little late and went over her massage time.
Anyway, Grace came in with her usual fanfare at 5 PM for her appointment and Vivenne was still on the massage slab. Grace and Vivienne had a massive argument. Vivienne, naturally, wanting to upset Grace even more so she took her sweet time getting dressed and powdered super slowly to make Grace extra mad. From then on, Grace Moore and Vivienne Segal's appointments were scheduled FAR apart.