How to Sew a Button And Other Nifty Things Your Grandmother Knew

by Bried, Erin

• ISBN13: 9780345518750
• ISBN10: 0345518756
• Edition: Original
• Format: Paperback
• Copyright: 2009-12-15
• Publisher: Ballantine Books

Summary

"Waste not, want not" with this guide to saving money, taking heart, and enjoying the simple pleasures of life. Nowadays, many of us "outsource" basic tasks. Food is instant, ready-made, and processed with unhealthy additives. Dry cleaners press shirts, delivery guys bring pizza, gardeners tend flowers, and, yes, tailors sew on those pesky buttons. But life can be much simpler, sweeter, and richerand a lot more fun, too! As your grandmother might say, now is not the time to be careless with your money, and it actually pays to learn how to do things yourself! Practical and empowering,How to Sew a Buttoncollects the treasured wisdom of nanas, bubbies, and grandmas from all across the countryas well as modern-day expertsand shares more than one hundred step-by-step essential tips for cooking, cleaning, gardening, and entertaining, including how to polish your image by shining your own shoes grow your own vegetables (and stash your bounty for the winter) sweeten your day by making your own jam use baking soda and vinegar to clean your house without toxic chemicals feel beautiful by perfecting your posture roll your own piecrust and find a slice of heaven fold a fitted sheet to crisp perfection waltz without stepping on any toes Complete with helpful illustrations and brimming with nostalgic charm,How to Sew a Buttonprovides calm and comfort in uncertain times. By doing things yourself, with care and attention, you and your loved ones will feel the pleasing rewards of a job well done.

Author Biography

Erin Bried is a Senior Staff Writer at SELF magazine, where she’s penned nearly 200 stories, including 60 cover stories, in the past nine years. In addition to interviewing and profiling celebrities such as Angelina Jolie, Cameron Diaz, Jennifer Aniston and Sheryl Crow, she covers health, fitness, nutrition and psychology. Formerly, Bried was a Senior Editor at Glamour, a contributor at Golf For Women magazine and a Senior Editor/Writer at Condé Nast’s Women’s Sports & Fitness. She lives in Brooklyn, New York.

Excerpts

1 Cooking •••  


Cooking at home is cheaper, healthier,and just plain better.    

Wake Up Happy •••  
"I do think anyone who can read can learn to cook." -Mildred Kalish  

How to Make Blueberry Pancakes  

Step 1: If you've got the blueberries, chances are you've also got everything else you need to make these tasty flapjacks for two. Gather your ingredients: 1 egg (beaten but not conquered), 1 cup milk, 2 tablespoons canola oil (or melted butter), 1 tablespoon sugar, 1 cups flour,  teaspoon salt, 3 teaspoons baking powder, and  cup blueberries (fresh or frozen).  

Step 2: Did that take you forever? If so, chug a cup of joe. Then, in a large bowl, using an electric or hand beater, mix your egg, milk, oil, and sugar.  

Step 3: With a wooden spoon, stir in the flour, salt, and baking powder. Don't stress about the lumps! It's better to leave a few in.  

Step 4: Pop a few blueberries in your mouth, and then add the rest to the batter.  

Step 5: Add a pat of butter (or a drizzle of oil) to a frying pan, and bring it to a sizzle on medium heat. No matter how hungry you are, resist turning up the flame or you'll have burned pancakes with raw insides.  

Step 6: Using a ladle, drop some batter into the center of the pan to form a flapjack of your desired size. A quarter cup drop will yield about nine palm-sized cakes.  

Step 7: When the edges begin to bubble up, scoot a spatula beneath the flapjack and flip it over. Refrain from throwing it in the air, unless your floor is super clean and no one is watching.  

Step 8: Once both sides are golden brown, remove from heat, plate, and serve.  

More Nifty Tips:   •    If you're going to use frozen berries, defrost them first.  

•     Spritz a few drops of water into your frying pan before adding the batter. If it sizzles, you'll know it's ready. If not, keep it on the fire a little longer.  

•    Serve with real maple syrup if you've got it!    

Be a Strong Chick •••  

"Chicken was a special dinner, because we didn't buy any meat back then. We'd just get one from out back, wring his head off, cook him, and eat him. I didn't dread doing it then, but I wouldn't want to do it now." -Elouise Bruce  

How to Roast a Whole Chicken  

Step 1: Go to your local butcher, farm, or grocer and buy the whole bird. You'll need about  pound per person. Dig out your roasting pan, and crank up your oven to 375 degrees. Then, shush! Give a listen. Is your belly growling? If so, have a little snack. It takes a good hour to roast a 3- to 3-pound bird.  

Step 2: Get acquainted with your chicken. If you're temporarily grossed out, there's no kind way to say this: Get over yourself. You're about to eat this bird (and it's going to be delicious), so you might as well take responsibility for cooking it. Then, peek inside your chicken. If you see a bag of parts, pull it out. (It's the giblets, or heart, neck, and liver of a chicken, not necessarily your chicken. You can simmer them in water to make a broth or gravy, or you can just toss them.)  

Step 3: Give your bird a bath for good measure. Rinse it, inside and out, under cold water, and then pat it dry with a paper towel.  

Step 4: Prepare your seasonings. Mix softened butter (about  to  stick) with generous amounts of your favorite herbs and spices. Try chopped garlic (4 to 6 cloves), diced rosemary (about 5 full twigs' worth), and salt and pepper ( teaspoon or more). Or, chopped garlic, lemon zest, thyme, and tarra

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Excerpted from How to Sew a Button: And Other Nifty Things Your Grandmother Knew by Erin Bried
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.