Culinary Glory During a Recession

I was perusing our cookbooks this morning hoping for some culinary inspiration, when I came across this volume gathering dust at the back of the very top shelf:

Gourmet Cooking on a Shoestring, circa 1970

Although it was published almost 40 years ago, the theme of this book is certainly relevant today. “It is true that the price of absolutely everything is on the rise…” it begins, and the author goes on to offer a host of recipes “to take the sting out of the high cost of eating while covering you with culinary glory.”

Culinary glory — now that’s what I’m talking about! Of course, we had a somewhat different definition

Battening Down the Hatches for Winter

Last winter, we had an energy audit performed by About Saving Heat of Denver. The technician had a neat gizmo that automatically measures the air temperature, similar to the instant read thermometer you use to make sure your chicken is cooked properly. Anyway, when he held the machine to the ceiling and passed it over the air conditioning vents - closed for the winter, of course - the temperature was two to three degrees cooler, meaning that cold air was still leaking through the vents. He recommended a simple and inexpensive fix, magnetic vent covers: