#probably not in time for thanksgiving because we need holiday deals.........but christmas ham......i want christmas ham | Explore Tumblr posts and blogs

thotsforvillainrights · 4 years ago

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Thanksgiving with the Shie Hassaikai headcanons? Can we also pretend Pops is awake for this too? 🥺

(No worries! We always pretend Pops is awake because I live in a constant state of denial where I pretend Kai isn’t an asshole that put him in a coma. Anyway lol, let’s just pretend you work for the Hassaikai for this one! Ps: I was hoping someone would request this)

~Thanksgiving with the Hassaikai~

headcanon|scenario|imagine|match-up

-Although you’ve only been employed to the Hassaikai for 10 months so far, everyone already knew your personality well enough to see this coming. That’s why when you called an emergency meeting, nobody was surprised at your request for celebrating Thanksgiving together. However, that didn’t make it easy for getting everyone to agree. Rappa, Tabe, Deidoro, Pops, and Toya were excited for it! Hojo, Tengai, Nemoto, and Chrono were indifferent and didn’t mind trying it. The only complaints were from Kai (as usual when you suggested something fun) and Mimic (who didn’t see the point in it). Thankfully Pops was delighted by you from the very moment you showed up at the base. So of course he was on your side. Since he was still the big boss, there was nothing anyone could do to deny you.

-”Okay everyone is required to bring something so we can have a feast. Work in teams to get this stuff done, and I’ll do the assigning! So Pops, you don’t have to worry about a single thing okay? Don’t worry about getting anything together but if you absolutely want to then I don’t mind.” You smiled at him and he cheerfully nodded. “Okay here’s the line up: Rappa and Katsukame are in charge of the Turkey. I’m putting a lot of faith in you guys. The turkey is the star of the show and I need it done perfectly! Or at least...as good as you can manage. Tengai and Mimic can handle the devilled eggs. Deidoro and Hojo are in charge of getting the drinks. Please do not show up with only alcohol. In fact, I’m mainly counting on you Hojo to make sure Sakaki doesn’t do this. Now Tabe and Setsuno are in charge of getting the plates, cups, cutlery, and the deserts. Toya I’d focus on doing the deserts so Tabe won’t get tempted to eat them. Finally Overhaul and Chrono can get the side dishes. This includes Macaroni, Greens, Cranberry Sauce, any and all side meats like chicken or whatever. Ceaser salad, Potato salad, etc. You guys get the drift. The reason why I put so much on you is because I’m confident you guys can handle the load. Finally I’ll be working with Shin to get the Ham. That’s all! Any questions?” Immediately you got hands in the air.

Pops: “May I help make some of the main dishes?” He asked with slight puppydog eyes. Rather childlike for his old age, but you couldn’t deny him even if you wanted to. “Pops we just want you to relax as the head of the table, but if you really want to then you may attempt it.”

Deidoro: “How much and what kind of alcohol am I in charge of?” His eyes were super focused causing you to laugh a bit. “Okay well let’s not go overboard first of all. It’s not like a Halloween party or anything wild like that. We’re getting together over dinner and expressing thanks for the things we received so graciously.” You explained. He paused and deadpanned. “So...just wine then?” ...”Yeah, just wine. And not the strong kind either. Maybe you can get a little Sake for yourself.”

Rappa: “Yes uh, how in the fuck am I supposed to cook this shit?” Katsukame punched his shoulder. “You big idiot, we bake it!” Rappa punched him back as a reply. “Fucking DUH, but like what kind of seasonings???” Katsukame punched him again. “Probably something not too heavy so we focus more of the fucking flavor of the dressing in side of it.” Rappa once again punched back as a rebuttal. “Fuck off, cilantro is all you had to say you bastard.” You immediately had to speak up between them before their playful banter would turn into an entire indoor death match. “Okay guys, don’t focus too hard on it. This is kinda western so just look up some recipes and videos please? And most importantly, always have a back-up turkey on hand just in case you guys mess up the first one.”

Kai: “Yeah I have a question. Where the hell do you get off on telling me what to do? I’m you’re boss and you’re just barely high enough up to even be considered a precept.” Pops immediately got up and slapped the back of Kai’s head. “Bite your tongue Chisaki and apologize!” Kai grumbled and bowed for a second while uttering a short apology. Chrono chuckled off to the side as he tried to hold back his laughter.

Mimic: “Who’s wallet is this coming out of???” You smiled at him and he gulped. “Well not from our pay. We’ll call it a holiday event and pull from the reserves. The yakuza has been thriving lately under Pops of course. Unless anyone wants to donate?” You looked at Kai with fluttering lashes and he glared at you. “Fuck fine. I’ll cover the expenses on my end.” You smiled and nodded.

-If only from that point on things could’ve went well but there were just too many obstacles of course. Not on you and Nemoto’s end of course! You two were efficient and quick. You got in and out of the grocery store in under 2 hours with the perfect ham. You agreed to go to his apartment to cook it together since the house kitchen at the base would go to Pops, Chrono, and Kai more than likely. And the lower part of the base kitchen would belong to Rappa and Rikiya. The TRUE issues arose on the ends of everyone else. Pops was an angel and the food he attempted to make was reasonable, but the old man overdid it and ended up making 4 of the same cakes. What were you going to do with exactly 4 red velvet cakes??? Anyway, as to be expected, Rappa and Rikiya fucked up BOTH of the turkeys. You had to make them search all around town to find a pre-done turkey on the morning of Thanksgiving itself. They eventually found one from a generous donor in exchange for that person having their debt to the yakuza swept under the rug. Chisaki and Chrono did a pretty good job but they took so long that half of the stuff was still being set up when it was time to start dinner. Tabe actually did an okay job at setting the table up. The real surprise was that SETSUNO was the one that was tempted and ended up munching corners off of the deserts. Of course Sakaki showed up with a wide variety of alcohol that Hojo didn’t even notice he had snuck into the other shopping cart. Meanwhile Tengai and mimic had decorated the devilled eggs rather poorly. Tengai believed the minimal was better and Mimic was trying to cut corners with price/quality. Nevertheless everything was set up and you all began to review the things you were thankful for.

“Well I just wanna start off by saying that I’m thankful for this job and the bonds I’ve made with you all not just as coworkers but as people. I truly consider the Hassaikai to be like family.”

Pops: “I want to thank everyone as well for working so hard for our little family here. I also want to thank you Y/N for bringing some youthful joy into my life once again.”

Kai: “I suppose I’m thankful for my good health and sanity dealing with all of you on a daily basis.”

Chrono: “Yo, I’m thankful for my last paycheck but also for the years I’ve served here. It kinda has been almost like a fam to me yknow. Not trying to get sappy or anything but thanks you guys.

Mimic: “This is weird but I guess I’ll try it. I’m thankful for uh...the opportunities set forward in front of me.”

Nemoto: ”I’m very much thankful for our leader, and also for master Overhaul. I appreciate you for allowing me to strive in my work the way that I do. I can only hope to continue pleasing you both as my time goes on at this organization. That is all.”

-Deidoro: “Thanks to this damn Saki I’ve already had 2 and a half cups of while everyone wasn’t listening. Also thankful for my liver as well.”

-Hojo: “Well I guess I can say I’m thankful for everyone here and for the boss when he took me in off the street and healed me after I almost died.”

Setsuno: “Yeah thanks for giving me purpose again boss. I’m thankful for that too.”

Tabe: “Food...friends...found family...”

Katsukame: “Fucking thanks for letting us have enough chance after we fucked up two of those damn turkeys. I thought you were gonna kill us Y/N.”

Tengai: “I’m rather thankful for my sanity as well, after dealing with this job so much...”

Rappa: “This shit is cheesy but damn it I’m thankful for everything here too! I aint much at speeches so I’m gonna stuff my face now.”

-So there you go. It may not have been the most conventional thanksgiving but it was something along the lines of a ‘perfect disaster’ all in it’s own. You can only sit back and look at everyone eating and talking before you realize that a Christmas party might not be so bad to start planning for either.

»—————————–———————————————————–✄

Instagram: @pastelbattydraws & @pastelbattystore

YouTube: https://www.youtube.com/channel/UCRNMJH7vHL7APNobUykhK4w?view_as=subscriber

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ladyhistorypod · 4 years ago

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Episode 5: Is a Woman’s Place Really in the Kitchen?

Sources:

Amelia Simmons

The Atlantic

Connecticut History

Michigan State University Libraries

Smithsonian Magazine

Further Viewing: Amelia Simmons’ Thanksgiving Dinner – YouTube

Buwei Yang Chao

“Chinese linguist, phonologist, composer and author: oral history transcript / and related material, 1974-1977”

Chowhound

Brown University

Brown University (YouTube)

Open Recipes Openly Arrived At: Mrs Chao’s How to Cook and Eat in Chinese (1945) and the Translation of Chinese Food

Chow Chop Suey: Food and Chinese American Journey (book by Anne Mendleson)

New York Times

Mary Mallon

Annals of Gastroenterology

History Channel

National Geographic

Smithsonian Magazine

Discover Magazine

Attributions:

Drum Roll

Stove Clicks

Food Vectors

Click below for a full text transcript of the episode!

Alana: I hit my step count for the first time in quarantine today because I was walking all up and down northwest Washington DC looking for brisket five days before Rosh Hashanah. By the time this comes out we’ll be well past Rosh Hashanah, we’ll be like into Yom Kippur kind of area.

Lexi: Yeah. We will.

Alana: But oh my god. I'm so tired. I'm not used to doing that much walking… but… all over… But I found one! I found one.

Lexi: Where’d you find it?

Alana: Trader Joe’s.

Lexi: Of course!

Alana: Trader Joe's, man. I looked at the farmer’s market but they were sold out and that was really sad because obviously…

Lexi: People probably preordered to the farmer’s market.

Alana: That's the thing I only thought about it like Thursday, and the preorders needed to be in by Wednesday.

Lexi: Ooooh.

Alana: So… walking all around northwest Washington. I checked the farmer’s market stand to be like oh maybe they brought extra and I went early like I get there at 10:30 now and they were sold out.

Haley: It’s kind of like Thanksgiving for it, like where you have to preorder your turkey or ham. And I'm kind of terrified for that moment because I'm hosting Thanksgiving. But I need like an eight to ten pound turkey, nothing like– I’ve seen thirty pound turkeys when I was researching this. Like how big is a brisket?

Alana: It depends. The brisket that I got was three pounds. Three point one pounds.

Haley: And that's it for you or for like others?

Alana: It's for me and for my extended quarantine household. Shout out to Maureen and Paul, I don't know if they're listening to this episode but they said they were gonna listen to the first two, so…

Lexi: But you can make a lot of brisket if you want to.

Alana: Oh yeah, I'm gonna make all of it. It reheats really well.

[INTRO MUSIC]

Alana: Hello and welcome to Lady History; the good the bad and the ugly ladies you missed in history class. I'm in the virtual studio with my spice wife Lexi. Lexi, do you want to explain how we got spice married?

Lexi: Well for one we're both really spicy people, um, so that's got to be the first reason. When you put two spicy people together equals a spicy marriage. But no what happened was I was moving out of DC and I had a collection of spices because I love spices and I needed someone to take my spices so Alana took them. And then the other day Alana was cooking and talking about all the spices she uses and it happened to be a combination of the spices from both spice cabinets so it was a spice marriage.

Alana: We shared our spice assets.

Lexi: And hopefully someday we will live together, and our spices can stay together forever.

Alana: Someday.

Lexi: Or they'll expire. But spices last a long time.

Alana: Spices last a while. Also here, “here” in air quotes is Haley. Haley, do you have a favorite dish to cook?

Haley: I love making anything with mashed potatoes. I really like find it just calming to peel potatoes and then chop them up and then watch them boil. I like those like specific steps I can go through.

Alana: I’m inviting you to help me make latkes because that's the worst part. This has been a very Alana is Jewish episode already but I'm inviting you to make latkes with me so that you can peel all the potatoes because I hate doing that.

Haley: I've never had a latke before so I don't know how much help I’ll be.

Alana: Didn’t you live in New York?

Haley: Latkes have eggs. I've never had a latke sans eggs, so.

Alana: I’ll find a way. For you I will find a way to make latkes sans eggs. And I'm Alana and my friends call me a Trader Ho because I grocery shop almost exclusively at Trader Joe's.

(Haley laughing)

Lexi: Which friends are that?

Alana: My internet friends. My sunshines.

Haley: I was like… we don't call you that. You have other friends?

Lexi: You have friends that aren’t us?

Lexi: Okay so the theme today is cooking and because of this theme I would like to dedicate this episode to my great grandmother Eleanor Delucia, who we called Nana most of us call Nana. But the reason I would like to dedicate it to her is because she spent a hundred years of life cooking and living through history and so I think it's very fitting that this episode would be dedicated to her. And because of that I want to ask you guys if there's any family recipes that are weird or unique to your family.

Alana: Yes I do have a very special recipe, actually I have a couple, from my Grandma Louise. I recently started– oh my god Alana’s going to be Jewish on main again– I started making challah every week from scratch and I'm using my grandmother's recipe that is so incredibly complicated. And like you– you have to boil water, but you can't boil water too much, like it has to be exactly 110 degrees when you use it. And then you have to rise the bread– like rise the dough at exactly 90 degrees, and it's so complicated and so I've started using that recipe and I'm crushing it. I’m crushing it. It was my first time making challah by myself and I used this recipe that was super complicated and I nailed it. I nailed it. And then the other one is, I started making a potato zucchini soup and– like when I was a teenager. And I made it for my grandparents at their house once and my grandmother was like “you know what would give this a really beautiful green color is if you left–” like you peel the zucchini but if you leave the peel in the bowl– not in the bowl, in the pot while all of the vegetables are cooking together, the soup will be more green. And it'll be like– the color will be more pronounced and– oh my god, she was so right. And so now that's like how I make it. So those are my fun family stories.

Lexi: That's so beautiful.

Haley: I don't think we have like a distinct recipe or sets of recipes. We will cook Cuban or Persian food. And I've noticed with my mom and myself since we're both like lazy, lazy beans, we’ll take the complicated recipe, like Alana was saying, with all the ingredients, all the different measurements, what you have it, and just make it into a Crockpot friendly, or like one pot friendly recipe, versus making it a three hour long process. Because so many times I’m like I really want Persian food and it wasn't until a few months ago where a Persian restaurant opened down the street from me. And every time I open like one of my marked Pinterest tabs it would be like eight to ten different ingredients that I could not get at my local supermarket. And then thirty plus steps, culminating into three to four hours of cooking, which I just do not have, especially writing a thesis at the moment.

Lexi: I think for my family it's a dessert heavy situation, like on both sides. My mom's family has these German rollout cookies that we make for Christmas, sometimes other holidays– we made little George Washingtons for my graduation party, which was cute, but they're just flat cookies. And then on my Italian family’s side, the thing that we do at weddings as we have a table where all the aunties bring cookies and then it's like a place of privilege or pride to be the best auntie with the best cookies for the wedding, which is really cute. So I think cookies are a big deal in my family.

Alana: Cookies are– are a big deal in my family too, and I find it– like, my grandmother died three years ago… just over three years ago– and I find like, making cookies so spiritual. That I'm like this is something that we used to do together. It's one of my favorite pictures of like little baby Alana and Grandma Louise and she's teaching me how to use a cookie cutter and it’s so cute.

Haley: Okay I have to amend mine because we've brought up desserts. Like I just said probably five minutes ago I'm real allergic to eggs so my Christmas like cookies all egg free, or like before we could do the– the substitutes were oreos like dipped in chocolate. But my birthday cake was a homemade Rice Krispies treat like cake. My mom would just make like a ginormous one and like decorate it. So all my– just because like what were you gonna do with a child that couldn’t eat her own birthday cake? That's just sad and depressing. So my mom basically was like we're gonna have a Rice Krispy treat or we're going to have ice cream cake. So that– I guess that is heavily unique for my family.

Lexi: So cookbooks emerged as a status symbol, and in 15th and 16th century Europe, cookbooks were filled with recipes from palaces and courts and they were favored by kings and queens. And the wealthy loyal followers acquired these cookbooks as a sign of their devotion, eating like royalty… it brought them closer to being royalty. Gradually, as access to print books became more common and literacy rates rose, cookbooks became a staple in households all around Europe. But one cookbook in particular changed the way a nation ate. And that’s the cookbook we're gonna talk about today. In the year 1796, Amelia Simmons wrote the United States of America's first ever cookbook. In doing so, she forever changed cookbooks, shaping a future in which cookbooks were used by people from all walks of life. Amelia’s book was called “American Cookery, or, The Art of Dressing Viands, Fish, Poultry, and Vegetables.”

Alana: Can you spell that?

Lexi: V-I-A-N-D-S.

Alana: I hate French.

Lexi: It was published by Hudson and Goodwin in Hartford, Connecticut. While it was not the first cookbook printed in America, it was the first one written by an American. It was a unique cookbook. It was distinguished from its British counterparts for its attention to more practical methods of cooking and it provided recipes that can make large quantities of food for families on tight budgets. When I say large quantities, I mean the ingredients were prepared in huge, huge quantities. One of her cake recipes called for two pounds of butter. Amelia also believed in saving time, and one of her recipes called for the person making the recipe to milk a cow directly into the mixture. Amelia's cookbook resonated so successfully with America's home cooks that it was reprinted for thirty five years after its initial publication. Amelia's recipes may not be as commonplace in American households as they were during her lifetime, but they are a great resource for analyzing and understanding how food and language are related in history. Some of them you use terms became commonplace in American language such as calling pancakes slapjacks, referring to lard and butter as shortening, coining the Americanization of the Dutch word “Koekje”– I might have said that wrong– which would eventually become the word “cookie.” She actually spelled it like C-O-O-K-Y not I-E like we spell it today. Her legacy continues in her home state of Connecticut, where her recipe for “Election Cake”– a floury bread cake baked in large quantities– became a common after-voting snack for Connecticut's residents and remains relevant today. Plus, Amelia’s recipes let historical chefs recreate and taste recipes, experiencing the history of America through the flavor of food people the past preferred. And, so I guess in summary, Amelia kind of started the whole trend of American cookbook culture. She established the means by which American women make their food– and American people in general I guess not just women– but at the time she definitely was writing as a woman for other women because the recipes were so practical and focused on how a mother might cook for their kids or wife might cook for their husband or how you might cook for a family so definitely she was a woman writing for women but I really think it’s an interesting and fascinating story that she created the first cookbook, and it was a woman who did it, and that's really really cool.

Alana: I like how you said like cookbooks were status symbols and I'm thinking about cleaning out my grandmother's kitchen and there were just like cabinets full of cookbooks and I'm like oh, hello, yes, I am the aristocracy.

Haley: I actually have a question about the cookbooks, Lex, cuz I couldn’t find this in my research. But could you find like what constitutes as a long time for being an in-print cookbook.

Lexi: So, nothing I read said like thirty five– because because thirty five years was how long hers was printed for.

Haley: Right.

Lexi: Nothing said that that was the longest or that that was normal. It was notable but it wasn't a record. So…

Haley: Right.

Lexi: You know. I don't know exactly how long recipes last, but when you think about how trends change so much and how we don’t really eat things today that my grandma used to cook at dinner parties in the seventies. I'm sure cookbooks don't last that long and when we think about Amelia's methods and then we think about what people ate even in the mid-1800s it was totally different already, so even fifty sixty years later so. Yeah.

Haley: That’s the exact train of thought I was using because I've noticed when I was just researching different women to see who I wanted to dive into, a lot of the cookbooks if they weren’t out for those like thirty year chunks, it was revisions. Every few years here's a revised copy. And that's like a thing in our academic world as well where new trends happen, new events happen. And recipes and also just work needs to be updated. So I like that like the thirty years but also that she's just still relevant.

Lexi: Yeah. So we don't know that much about her. Like, all we know is that she was an orphan and that's literally it. We don't know about her personal life, we just know that she wrote this book. There's no other records of her in any way. Yeah, and there's actually a Youtuber I'd like to shout out named I believe it's Townsend's I think that's how you say it– it's like the word “town” and the word “end”– who does these recipes that Amelia put in the book. And he does other historical recipes too, and other historical videos but if you want to see an entire playlist of Amelia's Thanksgiving dinner recipes check out that channel.

Haley: Well that's a great segue into my gal because we're gonna keep going on the cookbook train and also kind of I want to say revolutionizing the American kitchen, in a sense, but we're going to do with Chinese food now. Not necessarily like the American food, which I got from Amelia, sensing it’s more of a not necessarily British take but American classics.

Lexi: Establishing American classics.

Haley: There we go. Yep, that's awesome. So I'm going to preface this, I calling–

Lexi: Something I forgot to say on that, she used like corn and stuff which was not available in Britain so…

Haley: Oh, I love that. That's. So good for what I'm gonna be talking about. So she is Dr. Buwei Yang Chao. And I'm gonna do a little side note: I’m not going to be pronouncing these Chinese words, phrases, whatchahaveits, correctly because I do not speak Chinese. And yes, you heard it, Doctor. But don't worry we'll get into that. Born in 1889 in Nanjing, China Buwei was a Chinese-American physician and writer but most recognizable as a person who brought us, as Americans, potstickers, stir fry, and essentially the first cookbook of Chinese-American food. Before we begin, I just want to go over what potstickers are because I didn't know what potstickers were and I'll get into that more but potstickers are type of Chinese dumpling usually with a crescent shape, pan fried on one side, simmered in some sort of broth. And full disclosure part of the reason why I didn't know what potstickers were because I've only had them from Trader Joe's. I.E. that whole egg thing coming back in. So back to Dr. Buwei. As a female doctor in China, she did have a Japanese training as a surgeon and gynecologist and she actually pioneered the use of birth control for women in China which blew my mind. I was reading like a New York Times article and got into a whole wormhole of this doctor’s just life and bam, coming out with pioneering in birth control and medicine of that nature. And she definitely had a mix of Chinese medicine and then also like Western school medicine because a lot of the Western schools were in Asia so she got the mix of both. And she was credited with that sense of bringing Western medicine to China as one of like the first females to do it. And a lot of the time, her medical like knowledge was noted as quote “new style” and also as a side note I believe that in her entry exam essay it was about women's education, which I thought was really cool. Like how educating women was a good and powerful thing. And I only found that only one article so it might not be true, but I'm praying that it is true because I was just so baller to go into med school with your entry essay being about women's education and like the right that women have to be educated at such a professional level. So why did I bring this all up, because come on Haley we're here to talk about food. Well, while she was in Japan and studying at Tokyo Women's Medical College, she started cooking her own meals because she didn't enjoy the Japanese cuisine. It just didn't sit right with her. Totally different, she wanted the comfort of home and since Japan didn't have–

Alana: Raw fish? I’m with her. I’m with her. I don’t do the raw fish.

Haley: Exactly. Like if we went to Italy and for me, the eggs in all those pastas, I would be going out, buying my own pasta, making my own carbonara, sans eggs. Totally natural. But Japan, kind of like what Lexi was getting to, Japan didn’t have all the traditional ingredients, so she would modify her traditional Chinese recipes to fit in with what she could get from the Japanese markets. And when she returned to China in 1919, she opened the Sen Ren Hospital, and after a few more years, marriage, blossoming career, she was offered to teach at Harvard University in Cambridge, Massachusetts. Thus we get into her time in the U.S. And her and her husband like there are a couple of years where they go back and forth teaching, practicing medicine, living their life. So when she was writing or just before she was writing her first cookbook which is “How to Cook and Eat in Chinese” and that came out in 1945. She would try and test out her food. This was also often in the U. S. so with ingredients that her readers would have, and she added these elements to her everyday cooking. So this wasn't like “I'm going to write this cookbook for people to buy it and make money off of it but not use it myself.” She fully invested, saying “look, if I'm gonna produce something for people to read, I have to use it in my everyday cooking. I have to live by this.” which I really respect. So in a history perspective, 1945 was the tail end of World War II, and for writing cookbooks– writing cookbooks takes years to do. If you saw the movie “Julie and Julia” you kind of get a glimpse of that, where you first write about the outline, what you want to cook. You want to have appetizers, mains, and desserts. And then you get it to the publisher, they say “cool, do these work?” You test and test and test, just years and years and honestly I could be totally getting this timeline wrong. This is just my preliminary knowledge. So 1940s, we’re in World War II, it was also a difficult time for cooking and food in general in the United States because not just having the native Chinese cultural food that she was used to, and now she had to supplement in the U. S., they’re are also going through food shortages and kind of restrictions from food stamps and just what was available during World War II. So she really used some innovative and creative thinking when writing this masterpiece of hers. And a lot of it also came from, just the New York World's Fair happened in 1939, and I don't think this had a direct impact on her writing the cookbook but I think it had an impact on her selling a cookbook and becoming like this wide sensation because that World's Fair was about showcasing food from around the world and pushing having new cuisine in US culture. And then a few years later, we have this cookbook about Chinese food. And on overall note, Buwei’s cookbook was not the first Chinese cookbook in the U. S. in terms of being published in English, but it was more the first that was universally understood in the sense of getting the food, understanding the writing and measurements, it was very comprehensive and accessible to a wide audience. This OG cookbook in 1945 “How to Cook and Eat in Chinese” also had expanded editions in 1949, 1956, and 1968. So what I was asking Lexi before, she kind of kept up with the words, terms, recipes, and just… I tried to find some of the cookbooks but all of them are out of print at this point. Regardless, it brought new terms and techniques to US kitchens and over two hundred different recipes which included terms, ingredients, techniques, tools, but also like etiquette. So how to use chopsticks, what are the polite ways you should be eating dumplings vs fried rice; which I thought was really cool, and I tried to look through like the two cookbooks I had in my apartment and I couldn't find anything where it was like “here's the etiquette you should use.” Granted, they were more US based cookbooks, it wasn't one targeted for a certain cuisine. And she also acknowledged the help from her husband and daughter, Rulan. She would cook and her daughter would write down in English, usually translated from Chinese to English. So if I may dazzle you with a quote from– I believe this is from The New York Times– and also just culmination of an audio source that I found. It was like an interview and I saw– there's just so many, so many things of her using like this quote and a mo– mashup of this quote: “I am ashamed to have written this book. First, because I am a doctor and ought to be practicing instead of cooking. Secondly, because I didn’t write this book. The way I didn’t was like this. I speak little English and write less. So I cooked my dishes in Chinese, my daughter Rulan put my Chinese into English.” And this quote has so many variations, but it's basically saying that she can't take full credit because she was still a doctor, she couldn't necessarily write in English the way that US publications wanted her to, and she needed a lot of help, which is so fair for any cookbook or any writing source. And I just thought that was amazing. Like I kept finding clips and even when people were kind of telling her story years later, we're saying like she was ashamed to like have written this cookbook and taken away from her medical studies. But also values how great of an impact this cookbook had on the U.S. Now you know how I said that she coined the term stir fry and potstickers. Well it's because “cha’ao” and “guotie”– again, we don't speak Chinese, please don't come after me– really didn't have English translations. Like the term Chinese food is really just like a US word. It's not something that's used in China. You can't– you won't go to China and just be like “I want the Chinese food. I'm going to Chinese food restaurant it's because the way Chinese food is broken up in China is regionally so they they don't group it up as one whole country as we do and how someone of this cookbook does it's very specific to where you are in China and it's not a representation of the country as a whole like unit but for this cookbook and us as Americans we just say Chinese food and that's again coming back to what is available in each region so for the US and for this cookbook this is what's available in the U. S. not what's in available in northern versus southern China and there are a ton of other words that were in this book that didn't even stick in our English macular so like that's what is really interesting trying to find a copy but alas I couldn't find one online because I feel like if we re read this we wouldn't understand as shafts not just like with the vernacular but just the way it was written and the way some of the food kind of was presented she also just to wrap everything up she wrote two more books afterwards of how to order in each Chinese and then another autobiography called an autobiography of Chinese women put into English by her husband your friend child so she still just fantastic amazing woman like this blew my mind especially being in San Francisco that's my story of Dr. Buwei.

Alana: So I am going to be talking about Mary Mallon, and there has been a lot of talk about her recently and we'll get to why she's been in the news. So she was born on September 23rd, which is my mom's birthday and also yesterday on the day this comes out, in 1869 in a poor area of Ireland called the Cookstown in County Tyrone. And I am like a little bit familiar with Irish geography, like I know the names of some counties in the Republic of Ireland. Like we've talked about County Mayo, we talked about County Cork, County Kildare, if you know it then you know it. And I was like I've never heard of County Tyrone and I know there are like twenty-eight counties in the Republic of Ireland but– so I was curious, I was like where is that. It's actually in Northern Ireland so it's technically in the U.K. So Mary Mallon immigrated to New York City as a teenager in 1883 or 1884, about then. And she starts working as a cook, around the turn of the twentieth century and she is famous for her peach ice cream. In 1906, she was hired as a chef for the family of Charles Warren, who was a banker in 1906 so they have cash cash. And they go on vacation in Oyster Bay and Mary comes with them to be their chef. Several members of the Warren family contract typhoid over those couple weeks. And typhoid is considered at the time a poor people's disease, because you contract it mostly from contaminated water. Imagine thinking that like, only rich people deserve clean water. Like call me a socialist, but I really think that everyone should have access to clean water. And Warren’s landlord is concerned about being able to rent the property the next summer because there was this outbreak. And so he has hired a sanitation engineer named George Soper, and he's been an expert in tracing the outbreaks, and he tests all the pipes, and he tests everything. There's nothing. So he focuses on Mary. Turns out, several other families that Mary had worked for have also had typhoid outbreaks. And this is where, listeners if you haven't guessed, Mary Mallon becomes… Lexi put in a drum roll here please…

(Drum roll)

Speaker 1: Typhoid Mary. I can see Haley like laughing in her Zoom but they’re on mute so that's fun. So George Soper goes after her. Asks for samples of everything and she chases him out of her kitchen with a fork. Like a– like a barbecue, two pronged fork. Not like a… like a dinner fork.

Lexi: I have a tiny fork are you scared of me?

Alana: Like a FORK. So he returns with cops to have her arrested. And Mary hides under a floor board, but some of her dress is caught. And so they find her, and they arrest her and they force her into quarantine for three years on North Brother Island, which is a quarantine facility– a little dot of an island in the East River near the Bronx. She is tested up and down for typhoid and they all come back positive for salmonella typhi, which is the bacteria that causes typhoid. But she has no symptoms. She's the picture of health. She is released in 1910 on the condition to never cook again. In 1915, there is a typhoid outbreak at Sloan Maternity Hospital in Manhattan. And the health department is called, and the hospital is just like how– like, we’re a hospital, everything is so sanitary, how did this happen? And the health department says who… who's doing your cooking? And the nurse– the nurses are just like “oh, this lovely Irish immigrant. Her name is Mary Brown.” She had changed her name to keep working as a cook. And that sounds kind of like irresponsible, but what else could she do? She had no other skills, she's not married, she originally immigrated with her aunt and uncle but they've died, and she's an Irish immigrant during a time of very high anti-Irish sentiments. She really didn't have another choice. But they catch her, and they forced her back into quarantine for the rest of her life. They’re… say that she could have had a gallbladder removal surgery and they would have let her go, but she didn't want it. And I was like why wouldn’t she want it? But also, the doctors imprisoned her, essentially. And she even referred to herself in a letter to her lawyer as “the kidnapped woman”. So I do kind of understand why she'd say no. And then she died in 1938 of a stroke. And only nine people attended her funeral, which– this is another like Alana’s Jewish kind of thing but I'm like “that's not even a Minyan how are you going to do anything??” Lexi is rolling her eyes at me. But in pop culture she is demonized, she's the butt of jokes and cartoons. But there are other asymptomatic carriers at this point, all over the country and even in New York. So I think she is demonized particularly because she's a woman, particularly because she is unmarried, and particularly because she's an Irish immigrant at a time of anti-Irish-ism. I don't know if that's a word. But she's been in the news recently. A lot of my sources are from like June. People talking about Typhoid Mary because… talking about asymptomatic carriers and being super spreaders.

Lexi: I think that's so fascinating how people are tying her story into our current situation.

Lexi: You can find this podcast on Twitter and Instagram at leading history pond our show notes and a transcript of this episode will be on lady history pot dot tumblr dot com if you like the show leave us a review or tell your friends and if you don't like the show keep yourself our logo is by Alexia Ibarra you can find her on Instagram and Twitter at LexiBDraws. Our theme music is by me garage band and Amelia Earhart; Lexi is doing the editing. You will not see us, and we will not see you, but you will hear us, next time, on Lady History.

Haley: Next week on Lady History, we're talking about our suffragists. Women's right to vote and remember everyone, register to vote please and thank you.

[OUTRO MUSIC]

Haley: I really don't understand eggs on a fundamental level.

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wishingfornever · 6 years ago

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9/12/17 – No Contact: Cheat Day?

I’m being bad. I grabbed a popcorn ball. Just one and I’ll be done with them. They’re one of my favorite Halloween treats. Halloween is my favorite holiday. You know this. I kind of missed it last year. I was super disappointed. :/

There was something I wanted to talk about from yesterday but I can’t remember right now. So, instead, I’ll tell you about my… breakfast maybe? Not that healthy. A bunch of bellpeppers, tomato, and onions. Cheese and ham too, so as I said… not that healthy. Also, I added avocado. I hate wasted food and avocado goes bad pretty fast. So, I cut out the bad part and ate the rest. I guess I’ll have another sandwich of the same style later on and also with a full avocado. I remember. We through out that lemon meringue pie and the funnel cake. My dad couldn’t finish it and I refused to touch it, so it was in the garbage. Of which, I also through out the garbage cans. That means we’ll need to get new cans here. Through out that tarp, through out everything. Especially that lemon meringue pie and funnel cake. I hate wasted food. I feel bad that I didn’t have any but I’d feel bad if I had even a slice. I’m committing and I have to choose my guilt. Right now, my guilt is ham and cheese with a side of popcorn ball. :D Delicious, delicious guilt.

I’m feeling pretty awake so after I finish the popcorn ball I’ll get started on exercise. Then maybe I’ll get back to my book. I know you see what I post on Facebook. I know you’ve seen my book cover. I hope you like it. I like it but it feels sort of… unrelated. The other titles have actual historic stuff from the period on them. I’ll probably get sued for it too. I think my favorite cover is Perdition. It has the Osiria rose on it.

You know me, I’m a whore for that rose. It’s my favorite. I hope if I ever get super rich and you and I get a castle in Spain with a koi (sp?) fish pond that we could surround said koi fish pond with a bunch of Osiria rose bushes. They’re so pretty…

Pretty hopeful, eh? I MUST get a castle and you MUST be in it and there MUST be koi fish and there MUST be roses! MUST MUST MUST!!! That’d be ideal for me. Not sure about you. I mean, you’re the one who proposed the koi fish but I’m the one who imagines it surrounded by roses. I need to look up how they survive the winter.

I also want to make a secret room. You said you know how and I think it’d be super cool. Maybe if I become an author and it makes us enough money to afford that little castle in Spain, we could have that secret bookshelf hold a lot of my books. Then the one book I didn’t write will be the key to opening the door. Might be a bit obvious, though. That’s the problem with me. I’d be too obvious for a secret. Like, if I didn’t go with that idea I’d want to go with a pun or a witty response. For example, it could be the book Common Sense that opens the door.

I think it’d have to be a boring book. Or a book that’s not too obvious at least. Like, it can’t be Twilight because if we’re entertaining a guest, they’d criticize us and grab it to further criticize us. Then our sex dungeon would be revealed. What if we had three secret rooms? One for you, one for me, and then one for the both of us? Like for you, you could have whatever you want. For me, I’d probably have a bunch of airsoft guns or historic regalia (something nerdy like that). Then the third could be the sex dungeon. It’d be so cool to tell a friend before we go out, “It’s time to arm up...” and then open a hidden bookshelf to reveal an armory of toy guns. Yeah, I guess that’s why I’m not rich… because I’m not serious enough for my own good. I look at making jokes, especially bad ones.

I have yet to eat this popcorn ball. I’ve just been ranting about owning a fucking god damned castle this entire time. Brb

I missed popcorn balls. I hate how they’re only available during October. Seasonal products piss me off, especially if they don’t HAVE to be seasonal. I guess that’s one of the reasons I hate Christmas. Then again, I never liked the Christmas songs… all that mirth. Disgusting. Thanksgiving I hated, too. I hate all the holidays that are supposed to bring people together. Holidays are just kind of a dumb tradition.

Despite this, I still wish people a merry Christmas. I adhere to tradition because I’m dumb.

I really want a hidden door. Doesn’t need a castle, just want that hidden door. We could live in Nevada or someplace. Somewhere with a house, obviously. I just want that hidden door. If you want to keep your door hidden from me, that’d be fine too. And if we have children, we can hide all LEGITIMATE firearms (also known as real steel) in one of the hidden rooms.

One of my earliest memories. I was a toddler. I somehow found my dad’s revolver. He left it there, in plane sight of a child. Very dumb on his part and he admits it. I was just a toddler so I was exploring and discovering everything. I grabbed the revolver and held it in front of me and pulled the trigger. It fired, the barrel came up and the front sight hit my forehead. I started bleeding and I started crying. It was a loud noise and my head hurt. I don’t remember much beyond that. There was a hole in the wall, though and I’m the reason. That’s something I don’t like about guns. They’re VERY not safe around children. And I can guarantee that if my dad dies, I’m inheriting most of the guns. Was supposed to be all, but whatever. Doesn’t matter. Thing with guns is that you need a place to put them. Preferably unloaded. Some pieces can stay out, like that flintlock rifle above the kitchen but for the most part, they shouldn’t be available for a quick grab. In the event of a home invasion, you can hide in one of the fake rooms and I’ll deal with it. Most home invaders don’t have guns themselves, so I’d be alright. I’m naturally bigger so any threat would be chased off. Criminals aren’t brave and they don’t have to be. They just want to grab what they can and get out. They don’t want to hurt anyone but they will if they have to. It’s desperation. Regardless, sometimes there might be a criminal who is bigger than me or has a chip on his shoulder or have a gun. That’s why you’d hide in a secret room. If we have kids, they’ll hide with you. Thing is, I’d rather not expose them to the sex dungeon so early. Call me old fashion, but let them discover that shit on the internet.

A secret door that leads to a panic room. Maybe in that panic room, a bomb shelter. That’d be super cool, no? In the event of a nuclear holocaust, you might be fine. Problem is you’d have to keep it stocked, so that’s pretty dumb. :/

We could donate the canned food to charity before they expire. Or we can try keeping dried food and water down there. Idk, believe it or not I’m not really into the “prepper” thing. Gas masks would be nice, too. Problem is is that some gas mask filters use asbestos which is super unhealthy, especially old school Soviet gas masks which we may be getting. Good news, though, they can work with modern gas masks too so it should be fine. I don’t like the material some gas masks come in though. Latex… yuck. It feels uncomfortable around the face. Makes you sweaty. And it could tear. Not quality material. We’d have to get gas masks that fit the face and I’d prefer if their material wasn’t shit. We’d see. Probably super trivial but it’s nice to have in an emergency situation. Or in case there is a super potent odor. That’s something cool about gas masks; they kill odors so in case of bad smells, you can over come it with a gas mask. Hell, we should get one for doing kitty litter. :D If you still do porn and we happen to get a house/castle/citadel/fortress that has a hidden sex dungeon, I imagine you’d set up a little studio in there. Or if we have three hidden rooms you’d set up shop in your hidden room. But if you make due with the sex dungeon being your cam room, then you’d have a hidden room all to yourself. I wonder what you’d put in there. Especially if I’m not allowed in. Probably would have your journals. As you said, you never shown me the newest entries. I doubt Haru. Unless Fern the Husky just becomes too unbearable. That said, we’d probably spend nights down in the dungeon. Especially if we have kids. Children like to walk in on their parents having sex. I never have, but I know others have. Or we could… cough lock the door when we sleep. That wouldn’t be so bad. Except the little Stephen clone in my dreams would get SO excited and want to tell us something in the middle of the night and run in the middle of the night in pitch black hallways down to our room, try opening the door, and crash instead. Then he’d cry. He would be our son… -,-

I feel so much better today than I did yesterday. Most of this entry has been me fantasizing. Only been an hour into the new day, too. I’m glad. ^^

Maybe you’d have a closet in your hidden room. I think it’d be a super spiritual room that you’d sanction or whatever. Buddhist writings on the wall, super zen and peaceful… I can see that being the thing. And because it’s your peaceful energy room, I wouldn’t be allowed in it as to not corrupt your own energy that you’ve been manifesting or whatever. Yeah, I can see it. In my room it’d have airsoft guns, as I’ve said. Probably real guns too. I don’t want it to be an armory but that’s what it’s sounding like. I also want to use it as a closet. Not for normal clothes but for dumb little outfits like my hoplite panoply or a victorian era outfit and other things like that. It’d be where I geeked out. Probably would have to be big because… most those things don’t stack very well. I also don’t want to have too many airsoft guns. Weird, right? The thing is, some airsoft maps limit the FPS limit. Some do 400 and others do 350. 350 tend to be close spaced maps in corridors and the like. Thus, I’d need a couple guns to replicate what I feel my playstyle would be and what the map would be like. So, it’d depend. And even if I did fucking GORGE on all these airsoft guns, hopefully I’ll be able to afford it if I’m able to afford a house/castle/cathedral/pope hut with hidden rooms. Dreaming about a future I’ll probably never have is soothing. Probably because you’re in it. Or because I’m super materialistic despite being a communist. ;) Alright, it’s time for me to start my sets. I love you and I’ll message you when I’m done. <3

Just finished. After my sets and when I started jogging, I was super tired. Like exhausted, sweaty, out of breath, and my heart is pumping. I started to jog and… well, I’m still sweaty and exhausted but I’ve gotten my second wind back. I think I need to start jogging outside. Except I can’t with my shoes right now. I’ll be going to Reno with my dad this friday and I’m supposed to get some shoes then. That’d be nice.

I was thinking more about our secret rooms. I was thinking if someone really wanted to get in, they’d throw all the books off the shelf until they found one that stuck and then pull that one to open the door. Then I thought about putting a button where you push it and it unlocks and allows you to pull the book and open the door. Problem with that, they’d just rip it off if they REALLY wanted to get in. So, what if the button were on the bookshelf itself? Think about it. If they couldn’t find a book that opened a bookshelf, then they’d conclude that maybe it’s a different bookshelf and move along. Or if they knew it was that bookshelf, they’d have to rip the whole thing off. And we wouldn’t have to worry about which book to use. :D That said, I think it’d be cool if the secret rooms connected and required both sides to be opened in order to be let in. That way, if you want to get to the sex dungeon from your sanctuary, I could let you in and we wouldn’t have to leave the basement. Thing is, we’d have to separate a basement. If we build a house from scratch, we’d have to invest in digging out the ground and just adding… so much. It’d be super expensive. :/ I also thought about having a gym in my armory. Getting used to the idea that it’s basically an armory for toys and shit. How nerdy is that, eh? But if I had a gym in there, then I’d be a part of the armory too. And because it’s just a room with historical crap and gym equipment, you can go in whenever you want too. We could work out together. You can spot me while sitting on my lap. I’d get so buff so quickly. That said, after I get rid of this fucking skin condition, I want to get a tattoo on my upper back. “This Machine Kills Fascists” except in Spanish. Unfortunately, in order to be awesome and bad ass, I need to get somewhat buff at least. And… also skin condition. I know you still want to get a tattoo. Don’t know what you want to get. Maybe my name. Kidding, I know you’d never get a name tattoo. I remember you saying that.

So, I found a set of shorts that belongs to you. I’m going to leave you a message that the next time I see Daniel, I’ll hand it to him and give it to you. Might not have to message you. Will probably wait until Friday to tell you or something. Idk, I’ll think about it. But it’s your shorts and you’d probably want them back.

Of which, I need a list of things you forgot at Adela’s.

Oh, it’s raining. Maybe that’s why I’m feeling better. Huh. That explains a lot.

Current time, 8am. It’s a sunny day. Bit of smoke, but that’s alright. Got this wasp thing fucking with me. Should really crush it. I don’t like hurting animals and insects are animals. Was hoping it’d fuck off. I haven’t begun edits yet today. Postponed some. ><

I’m going to get to it. Soon, at least.

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