I am alive….. 🙂
Am seriously almost as huge as a house- weight up and down because life has thrown me some incredibly busy and crazy times (emotionally as well as physically) and guess what happens when you start eating modern food laden with hidden fats, colours, preservatives, salts etc- you balloon!!
I am not beaten though- this has to become the biggest and most important mission of my life if I am to enjoy a life worth living (and by that I mean my obesity NOT hindering so many things I would love to do)..
The 1940s Experiment is ongoing- despite the setback I know this is the way I will become healthy once again. My obsession with historical cuisine is a perfect way to keep me interested and now the only thing stopping me completing the mission is me. It is important to find the time everyday to cook and the 1940s way of eating does take time to prepare..
Hope you are all being successful in your missions..
PS Some good news and fun news too.. I have been asked by http://www.1940sukradio.co.uk to host a regular spot on their radio station. I get to not only pick some fab 40’s songs but will be sharing 1940’s recipes and home front tips. Keeping my fingers crossed that they like what I produce and if I get the go ahead then will share the details on here- should be great fun and it’s a great radio station!
What do you do when you are in the kitchen cooking 1940s food or relaxing on the couch reading by candlelight during black out? Listen to the radio of course BUT in 2010 you’d be pushed to find a local radio channel solely dedicated to 1940s music..
However today I found just the best thing ever- a streaming 1940s radio station that I can simply connect to with my lap top and play 1940s music all day long…
It’s called 1940s UK Radio.. check it out!
It was too warm today to be eating hot stodgy food but somedays you just need something big inside you- this filled me all up for sure.. my youngest hobbit (Em) and I had two slices each for lunch and this was a substantial meal. Something lighter tonight for sure.
- 1 medium potato and 1 oz cheese per slice of toast (although I used just 1/2 oz of cheese to be really frugal)
- Use mash potato as a basis for a rarebit. Beat the mashed potatoes until soft and smooth (add a little butter and milk if too stiff). Potatoes should be like a thick whipped cream..
- Put in as much grated cheese as you can spare with plenty of seasoning to your own taste.
- Spread on hot toast and brown under the grill
Today it was with new found enthusiasm, I returned to cooking and living on a wartime 1940’s ration based diet..
Full blog entry about the past 4 months coming soon!
Make sure to check out the 1940’s Experiment You Tube Channel where I’ll be posting some bits and pieces from the 1940’s Kitchen as well as displaying interesting WWII Ministry of Food films as well as items of interest from the home front as well as modern day discussions on following a 1940’s ration diet..
Click here for the 1940’s Experiment on You Tube
Believe it or not I first started making these several years ago in a very old Welsh farmhouse! Authentic or what!
This is a delicious recipe and to me, the Welsh Cakes taste even better the day after where the flavour of the nutmeg comes through.
Wartime Welsh Cakes
- 6 oz plain flour with 3 teaspoons baking powder added (or use self raising flour)
- 2 oz margarine, butter or dripping
- 2 oz sultanas (or mixed dried fruit)
- 1 small carrot grated
- 2 oz sugar
- 1 fresh egg or 1 dried reconstituted egg
- 1 tablespoon milk
- 1/4 teaspoon of ground nutmeg
- Rub fat into the flour and baking powder mix until resembles bread crumbs
- Stir in nutmeg, sugar and dried fruit
- Mix the egg and milk together and add to dry mix to form a stiff dough (add more liquid or more flour as needed)
- Treat mixture as pastry and roll out on floured surface to 1/4 inch thick
- Use 3 inch rounds to cut out
- Pre-heat griddle or heavy frying pan
- Put in Welsh Cakes and cook until golden brown on both sides over a moderate heat (about 4 minutes)
- Set aside a cool
- Sprinkle with a little sugar
- Serve with butter/jam and a nice cuppa strong tea!
Makes about 12-18
PS: If you are interested in reading the blog from the beginning- be sure to check out the blog archive all set out in order from beginning to end- makes things easy! CLICK HERE
“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”
I HATE throwing anything away…. I am FRUGAL by not only necessity but because I detest wastefulness. I’m not sure where that has come from but it has. Apparently the rationing and the mending and making do philosophy during the 1940’s lived with our grandmother’s for the rest of their lives. We need some of that these days to realize that the way we are living as a species as a whole is not sustainable anymore..
So here’s my own version of veggie stew- it uses up slightly rubbery carrots and potatoes and less than perfect veggies that need disguising but taste-just-as-good-if-you-were-to-wear-a-blind-fold.
I made this stew 3 days ago and I still have enough for a hearty meal tonight with fresh bread and butter
- 1/2 white or green cabbage
- small cauliflower
- 2 large onions
- several carrots
- several potatoes
- 1 large can tomatoes or several large fresh ones
- peas, sweetcorn, parsnip or whatever else needs using up
- oxo and bisto (or your own homemade stock and cornstarch to thicken)
- salt, pepper, herbs such as thyme and rosemary
- Wash veg where applicable
- Chop potatoes in half or quarters
- Chop up rest of veg into regular size chunks
- Chop onions and saute in a large saucepan with a little butter
- Once sauted add rest of chopped veg and can of tomatoes or fresh tomatoes
- Add stock or a few cubes of oxo with around about a litre or so of water
- Add some salt and pepper and bring to boil
- Reduce heat and simmer until the large chunks of potato are tender enough to eat
- Ten minutes before you finish cooking mix the ‘Bisto’ or the cornstarch into a paste with some water and pour slowly into stew stirring all the time to thicken the mixture
- Once thickened, taste stew and add more herbs and spices according to taste
Serve with fresh buttered bread…
Serves 8 to 10
NOTE: You can use a homemade soup in the stew or add corned beef for extra flavour!
So here is every morsel of food consumed today as I struggle to return to a 100% ( 24/7) authentic 1940’s wartime diet based on rationing and trends of the time….. over Christmas and birthday, after having lost 35 lbs, I splurged and at times slipped back into some old eating habits as well as eating too much bread and potatoes and consequently my weight rose to 295lbs (on my home scales).
Weight loss to date is therefore 20 lbs (was 35 lbs) but I am back to strict rationing.. I will return to weighing in every Tuesday morning and record my progress as I strive to lose 100 lbs on a wartime ration diet.
I do so want to lose my weight- it makes me quite sad some days
Two slices of wholemeal toast with butter and spread with Marmite
Two big bowls of vegetable stew with a little grated cheese over both
Two slices of wholemeal bread, spread with margarine and Blackberry jam
2 cheese pancakes served with a generous portion of broccoli
Tea, water and nightime milky hot chocolate
NOTE: Full recipes for vegetable stew, cheese pancakes and welsh cakes coming soon… check back
Today was hellish…. and not because I ate yet more porridge oats (oatmeal).
Car blew up on my way home from work, 3 hours later I made it home from work, minus my car and $150 out of pocket and now DREADING what tomorrow may bring while I work from home (thanks boss!) waiting to find out what’s wrong..
My plans for some fabby 1940’s, lovingly prepared nostalgia dishes fell by the wayside for the following quick fixes..
PS: I have included the cost of my days food in dollars and English pounds because I know there are others out there like me that like pinching pennies either out of necessity to just get by or because you just do…
Large bowl of organic porridge oats (oatmeal) made with water and sweetened with a little sugar. 25 cents/ 12 pence
Mad rush this morning and ran out of time to make lunch. When this happens I pop into Tim Hortons and order a large wholewheat country bun, toasted with butter on it. The staff tease me mercilessly… “Not having your BIG BUN today then??” if I for instance just have a cup of tea. Sandwiches at Tim’s cost around $6/3 UK pounds…. 1 large country bun toasted with butter costs just $1.35 cents/ 65 pence
In addition I had a large apple from home 60 cents/ 30 pence
And because I didn’t get in until 8:30 pm I just couldn’t face an hours food preparation …. an ‘OSLO MEAL‘ came to the rescue. This was a big plate of green salad (had seconds too), 1/2 oz cheese, and two bread slices with plenty of margarine spread on them. In addition I had a large glass of milk… $1.25 / 60 pence
It was a good job I had no appetite as today’s menu has NOT been very satisfying nor do I feel it was adequate.
Tomorrow it will be meat and potatoes for sure!
Total cost of food today: $3.35/ 1 UK pound & 67 pence
As I struggle to keep within my rations (the will is weak at the moment) and due to the wonderful encouragement I am receiving from people on a daily basis, I’d really like to share with you a daily record of EVERY morsel of food that passes these nostalgic lips from now until next Monday.
I’ll take a quick photo of my dinner plate each evening so you can see that it is not piled high with ‘Nachos and Cheese’ instead of 1940’s cuisine…. 🙂
Will post every evening. (starting Tuesday evening)
One day **MY KNICKERS** will be significantly smaller- I know it!