The Green Goddess Alliance is a mindset comprised of our customers, vendors and employees aligning with Mother Earth. This alignment shows up in Something Classic's commitment to greening their business. Learn more HERE |
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Something Classic
1323 Central Avenue
Charlotte, North Carolina 28202
phone: 704.377.4202
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Daily Morsel
 I heard myself say to my family the other day, "No, we are not going out, we are eating the leftovers in the fridge!" This was all too reminiscent of not my Mom, but my grandmothers. I have memories of both my grandmothers saving every piece of aluminum foil and glass bottle, making something wonderful out of really nothing that was in their refrigerator, ordering only soup at a restaurant or even just sharing with someone else. They were frugal and really did turn out the lights in every room as they exited, turned off the heat and put more blankets on the beds. They did make several meals out of one chicken, and then a rich chicken stock from the rest. And if they did make a turkey, it was turkey all week until you thought you never wanted to see a turkey for as long as you lived. There was always an extra casserole made and delivered to someone who was sick or had been through a bad spell. My Nana had a garden and "put up" tomatoes, pasta sauce and green beans for the rest of the year. Both grandmothers clipped coupons and saved change for a special ice cream cone or treat when we visited. They both made lunch for their husbands to take to work in a brown bag that was reused . . . the best meatloaf sandwich ever. They did all the laundry and starched the shirts by hand and the linens for the table and the pillowcases, too. These behaviors didn't seem to rub off on my parents or myself.
I felt well taken care of but wondered through the years why they were so frugal and why didn't they just splurge a little as it was well-known that they had plenty of money in the bank. Although, their actions were environmentally sound, that was not their motivation . . . they couldn't help themselves. They had lived through an era where they were forced to make something out of nothing. They lived through times where many didn't have jobs and when the charity of friends and neighbors sustained some families. They had lived through difficult times and created habits of saving that would last a lifetime.
As our economy suffers, I catch myself falling into their habits . . . and it is comforting. I wonder if our generation will be the one that carries that frugal gene or will it be our children as they lived through a time of largess and then witnessed it fleet away without reason. Maybe they will be the ones that tuck away and not squander their excesses and hopefully take care of their over-the-top, never enough parents in their wake. In any case, on Sunday I will a make casserole for my neighbor whose husband lost his job with the new year. They have their fourth child due next month.
Jill Marcus Green Goddess
President, Something Classic |
Turkey or Chicken Tettrazini Sautee two yellow, rough chopped onions in a skillet with a few tablespoons of olive oil until golden brown. Add 16 ounces of chopped white mushrooms, two chopped cloves of garlic and one cup of cooking sherry. If the economy is good, use portabella mushrooms instead.  Once the mushrooms have cooked down, add one quart of heavy cream. Simmer on low heat for five minutes until the cream begins to thicken. If you have some leftover peas, add those to the cream. Add 16 oz of shredded parmesan cheese and fold into the cream. While your onions and mushrooms are cooking, cook one package of linguine or wide noodles according to the package directions . . . al dente (firm pasta is best). Drain pasta and place in a 9 x13 casserole dish. Top pasta with leftover pulled turkey or chicken meat from the fridge (no bones). Pour cream sauce over noodles and poultry. Top with ½ cup panko bread crumbs and a sprinkle of parmesan. Bake uncovered in a 350* oven for 40 minutes until bubbly.
processor until mixture is well ground. Divide the meat into 6 equal. With damp hands, push and shape the meat around a skewer (wooden or metal). Press little ingredients in the meat with your fingers as you go - this will give it a better texture when cooked. In a bowl, toss some fresh salad leaves and fresh mint. In another, combine one sliced red onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then add ½ cup of fresh parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm some pita bread for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads. Sprinkle with the remaining herbs and top with the grilled lamb kafta kebabs. Enjoy with a sturdy glass of zinfandel and some new friends.
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