However, the total abandon with which my mother greeted the invention of every new kitchen shortcut made her what we in the Ad business called “an early adapter.” I shudder to think what dinner at our house would have been like if the household microwave oven had been in use before 1967. To cut her some slack, Montreal, where we lived, was snowed in for a good 6 to 7 months a year and so frozen vegetables likely made a lot of sense. What is amazing about her non-visits to any food store, is that she somehow managed to discover every possible frozen, pre-made, pre-cut, pre-packaged foodstuff. All the food in our house was ordered over the telephone and delivered from a distant market called Peterson’s. She never set foot in a grocery store when I was growing up. Or for that matter, shopping for groceries. My mother, however, was not about to waste time decorating anything she served. Norton 2016) as “The Dark Ages of American tastes, the unfortunate era of cottage cheese, canned fruit, Jell-O as a cooking ingredient and mayonnaise and marshmallows as salad decorations”. And what replaced them was a 50- year period stretching from 1920 to 1970 which food historian Paul Freedman described in his book “Ten Restaurants That Changed America” (Liveright/W.W. But two World Wars erased kitchen help from memory.
Apparently when you attended Trafalgar School for Girls which, we were happy to tell our mother, was Raglafart spelled backwards, the theory was that while you might plan healthy and nutritious meals, you would only step foot in the kitchen to tell someone else what to cook.
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