While living in California, I was introduced to the Polly Pie Shop in Long Beach. One of my favorite choices was their blueberry pie. It was unlike any other I had ever tried. I thought it was probably a baked, single crust with a top-of-the-stove prepared filling. Rather than a top crust, as traditional pies have, this was topped with a crumb mixture that was, in all respects, like baked and crushed pie crust. Finally, after 6 trial-and-errors in 2 days, I arrived at, what I think is, an on-target imitation!
two prepared 10-inch Butter Crust pie shells (see Index) [also on “Recipes” tab]
½ cup boiling water
3-ounce package black raspberry Jell-O [powder]
2 cans (15 ounces each) blueberries
¼ cup cold water
1 teaspoon cinnamon
¼ teaspoon salt
½ cup cornstarch
1 cup sugar
3 tablespoons lemonade powder mix (Country Time preferred)
1 stick (¼ pound) butter or margarine
First prepare pie shells, baked and cooled per recipe directions. Then, combine boiling water with Jell-O [powder] in a small bowl. Stir until gelatin is completely dissolved, then set aside. Drain blueberries, setting aside berries and putting the liquid (which equals about 2 cups) into blender.
[NOTE: If berry liquid does NOT equal 2 cups – add enough water or juice to it that it does! If it equals more than 2 cups, remove extra amount.]
To the berry liquid, in the blender, add the cold water, cinnamon, salt, cornstarch, sugar, and lemonade powder mix. Blend on high-speed about 1 minute or until completely smooth. Pour into 2 ½-quart sauce pan. Cook on medium-high, watching and stirring CONSTANTLY as it will boil-over quickly if unattended!
As it thickens like a pudding, remove from heat and stir in butter or margarine until melted and smooth. Stir in the Jell-O mixture and then the berries. Pour into one of the cooled pie shells. It should fill it right to the rim. If you use a 9-inch shell, you will have about 1 ½ cups filling left over.
Crush the other baked pie shell and sprinkle it over the top of the filling. Allow 6 to 8 hours for pie to chill properly before cutting to serve 6 to 8 people. Pie should be quite firm when you cut it.
As I wrote near the end of last week’s post, there are many marketing concepts that use certain colors to elicit certain feelings or psychological effects from potential consumers. In fact, there’s been a lot of studies done on the many different effects that colors have on us, in general.
Colorology is the scientific study of colors, while Color Psychology is the study of how colors specifically affect our perceptions and behaviors. Carl Jung is considered one of the pioneers in color psychology, for his investigations into the properties of colors and their related effects on our lives – which, by the way, can also be largely impacted by different cultures and personal preferences, too. All in all, it’s reflective of interpretation.
Decades ago, when my children were small, I sold decorative products (at in-home gatherings) from a Texas-based company called Home Interiors & Gifts. I loved my job! I loved to meet new people in small, social settings and teach them decorating techniques with Home Interiors’ beautiful and affordable products.
Unfortunately, I was a terrible salesperson (and still am). I also couldn’t recruit others to join my area’s sales team, nor could I make any solid profits… But I still loved my job! I learned a lot of social skills and how to speak in public, as well as crafty decorating skills from the HI&G sales group, to which I was recruited. I really enjoyed learning about Feng Shui techniques and color psychology.
On the color wheel, cool colors are the greens, blues, and purples; reminding us of grass, water, and sky. Cool colors tend to create calm, soothing effects. Warm colors are red, orange, and yellow, which are energizing and brilliant, even mesmerizing, reminding us of campfires or sunshine.
Brown is a hybrid that’s created from both warm and cool colors. Brown can be created by combining two opposite colors on the “color wheel”, like red and green or blue and orange. Neutral colors, such as white, grey, and black are neither warm nor cool.
Similar to how various brands choose colors that represent their values – KFC and Coke are associated with red, Culver’s and Pepsi are associated with blue, Subway and Starbuck’s are associated with green, etc. – Mom also used color psychology when choosing the colors for the covers of each of her self-published books.
MORE FROM MOM’S MEMORIES…
As seen in…
My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 53)
THERE ARE MANY RISKS involved with going into business for yourself, no matter what product or service you intend to offer. If I had thought more about the risks, than I did about the possibilities, I never would have moved an inch toward doing any of the things about which I now write.
My husband is not a risk-taker. I am. We complement each other well. He still becomes uneasy and anxious about every new idea I have for another book or another project, on the basis that ‘we can’t afford it.’
I have learned, over the years, to keep many of my projects to myself until they are completed; which, in the long run, saves Paul from worrying unnecessarily about something that will very likely turn out well, and keeps me from worrying that Paul is worrying.
When I have been asked about goals or destination, it is been my feeling that every corner I turn has a new goal, a new destination awaiting us. I have never thought of any one point as being the top. Life has so many wonderful opportunities for each of us to take advantage of, that it does not seem reasonable that I should give myself the limitations that would determine just how far I should be able to go.
Because this was never a hobby, never WORK, never a job, I have had no problem with the worry or concern that accompanies a position from which one expects to retire. I would not want to give up what I have been doing [writing] since I was a child. It would be unfair to have to give up doing something that has also brought so much pleasure and good information to so many people.
It was, however, only when I realized WHAT I should be writing about and what I should be sharing with the readers – what I knew best – that things really began to happen. Of course, my husband wisely reminds me, when someone asks about writing their own cookbook, that WRITING it is the easiest part. Knowing how to SELL it is the hard part!
AGAIN, MORE FROM MOM’S MEMORIES…
As seen in…
Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 136). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition)].
TAKE THE JUNK OUT OF JUNK FOODS
EATING OUT AT HOME: Going to a restaurant is like going to a movie, a way of escaping your day-to-day environment in the office or at home or at most functional places. Restaurants should be places that make you feel separated from your daily environment.
Many restaurants are successful because their design is theatrical, suggesting another time, or a more environmental experience that makes you feel far away from your problems. McDonald’s has been successfully employing the theme of total decorating concept into their units for many years with the family as the center of their attention; whatever appeals to family groups, children, parents, grandparents.
Their concept is warm, functional, attractive and wholesome. They have set the trend in the fast food industry for this type of the core, always emphasizing their immaculacy concept.
COMMON COLOR ASSOCIATIONS
Purple is associated with royalty, elegance, authority, and seniority. [NOTE: Gold is similar, also representing pedigree, power, confidence, and wealth.]
Blue is associated with loyalty, trust, calmness, peace, and stability. Blue is also associated with first-place ribbons and, thus, being a winner. Indigo is a dark shade of blue that adds a dramatic level to blue’s general effects.
Green is associated with success, goodwill, good taste, and money. Green is also usually associated with quality and freshness, evoking feelings of a healthy, natural environment.
Yellow is associated with sunshine and energy. It’s bright and happy, stirring up feelings of confidence and artistic creativity/ingenuity.
Orange, like its two ingredients, red and yellow, is associated with power and energy; creating a sociable, fun, cutting-edge feeling.
Red is associated with power and confidence; grabbing your attention and creating feelings of excitement, energy, and strength. Red also represents the heart, passion, and love. Pink is a light tint of red that simplifies red’s effects, adding a bit of youth and innocence.
Brown is associated with earthy, simple, trustworthy, and dependable characteristics.
Black is associated with both, modern and traditional characteristics; representing drama, sophistication, and formalness. However, depending on how it is used, it can also represent evil and death; evoking feelings of fear, sadness, and grief.
Grey is associated with being moody and stormy, but also rugged, conservative, and solid (like a rock).
White is associated with being clean and simple; eliciting feelings of innocence, honesty, and newness.
In marketing, colors are a highly influential part of the selling and buying process. How to Use the Psychology of Colors When Marketing, by DashBurst (June 19, 2014; updated Sep. 7, 2021), as seen at SmallBizTrends.com, agrees that “The psychology of color is used in advertising and marketing to evoke emotional reactions.” The aforementioned article also offers a brief history of color that I found very interesting – you may, too.
Be careful not to blink, nature’s fall colors will be ablaze in just a few months and National Color Day is coming October 22nd!
In honor of July, being National Blueberry Month, here is Mom’s copycat recipe for “Blueberry Open-Face Pie – Like Polly Pie Shop’s”; as seen in her last book, Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 250). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition)].
As always, happy Monday to everyone and #TGIM! I constantly await Mondays, with anticipation, for they are my #52Chances a year to share MEMORIES OF MY MOM with all of you!
Two weeks in and the “dog days of summer” (which refers to the hottest and most humid time of the year in the Northern Hemisphere – usually in July) have definitely been “hounding” us, so far, this month! It’s the kind of sweltering heat that makes me want to sell my stove in my next yard sale! Break out the cookbooks for microwaves, crock pots and grills!
Sometimes, like now, summertime is just too hot in which to cook anything in the oven. When our Michigan weather is hot and humid outside, the last thing any of us want to do is turn on the oven or even stand over a hot pot on the stove-top. Thus, taking the cooking outdoors is the natural solution. You can cook just about anything on the grill – far beyond the “meat family”. Just about everything tastes better when it is cooked on a sizzling hot grill and, with a little oil and foil, you can create some pretty awesome side dishes, as well!
On these types of days, when it is too hot to cook, I like to eatout… As in outside! Who doesn’t love backyard picnics with wonderful, char-grilled food on beautiful, sunny, summer days? Besides, July is, among other things, National Grilling Month!
The Great Lakes region, in which I live, is all about celebrating summer. We, Michiganders, really appreciate the summer months – especially after a long, Michigan winter! This year, our usual winter “hibernation” period was extended throughout the spring months, with the Covid-19 pandemic and “Stay Home” orders all across the nation.
Most everyone, like us, is so tired of being cooped up that all we need is ANY EXCUSE for a backyard cook-out! Therefore, happy National Grilling Month! Whether you use gas, propane or lighter fluid and charcoal… whether you have a small, tabletop hibachi or a large, deck-sized apparatus… JULY IS SUMMERTIME… and summertime is practically synonymous with grilling.
These days, the smells of charcoal and lighter fluid, along with sizzling burgers, chicken, hot dogs or steaks seem to drift through all of the neighborhoods around me. Whenever you light up your grill this month, know that you are part of an ongoing celebration for National Grilling Month. Thus, share any or all of your grilling ideas and creations on social media with #NationalGrillingMonth. However, take note that July is also considered the driest and hottest month of the summer. So, also, be careful and mindful of the dangers of fire!
FROM MOM’S MEMORIES…
As seen in her syndicated column, No Laughing Matter (Secret RecipesTM, St. Clair, MI)
SUMMER CAN BE FUN – BUT NOT FOR MOTHER!
(Published in the Port Huron Times Herald; Aug. 18, 1977)
Inasmuch as this is an election year, I wish the governor would include me in a kind of relief program to cover mothers of children who are on vacation for the summer. After two weeks of muddy blue jeans and wet towels, my Biz Bag turned in a letter of complaint and left for Yellowstone. And the refrigerator door has not closed since school did.
‘With Avon, you get personal service’, they tell me on TV. Well, since the kids have been home on vacation, my Avon lady asked me to pick up my order…in a locker at the bus terminal.
Of course, summer has not always made me feel like a wart on a hog at bay. In the days of my energy, I could spend a languid afternoon with the entire family at the beach and frolicking through the sand, could sally forth to the Good Humor truck, with brood in tow, while each one took 20 minutes to decide which flavor they would take.
I know you won’t believe this, but I could then bring myself to embrace a child with all of the tranquilized sweetness of Doris Day and plead: ‘Please, Michael, tell Mommy where you buried Daddy!’ I wouldn’t have minded so much except Daddy was carrying the money for the Good Humor man in his swim trunks pocket.
And it was completely unreasonable to expect the Good Humor man to accept one of the children as collateral – or ALL of them for that matter – until we could uncover Daddy. For these are the same children who follow you through the souvenir pavilion, commenting candidly: ‘Look, Mommy. That Lady has her wig on crooked.’ And “doesn’t that man have funny looking knees?’
At moments like these, I know I was never meant for motherhood. It can be very depressing. But gone are the days when I approached summer vacation with the children as if I had the unfailing cheer of Betty White and Ralph Edwards.
I wasn’t meant to spend my life serving Kool-Aid and Crispy Critters to swarms of children who embark on our porch like occupational troops in the Berlin Airlift.
I always found that, just as I was about to walk the gangplank of gloom, a cheerful neighbor (probably the mother of ONE) would enumerate for me all the blessings of having the children at home and prescribe how to enjoy them while they’re small – which is exactly like trying to tell me the only way to save money in Las Vegas is to step off the plane and walk directly into the propellers.
I mean, how can anyone live with children, who think all it takes to open a limeade stand is the garden hose and a sack of lime; who now slam the same door all summer they left open all winter; who, for the entire 87 days of summer [vacation] will ask questions like: ‘Why can’t we go see FRITZ THE CAT? It’s a cartoon – isn’t it?’ And ‘Why do you have that twitch in your neck, Mommy?’ Or ‘Can I put a band aid on this worm?’
If a summer relief program is out of the question for mothers like me, I personally feel that the least the governor could do is declare me ‘A Depressed Area!’
I have SO MANY, great, childhood memories of summer vacations with my family to places like Tahquamenon Falls, Mackinaw City and Mackinac Island (as pictured above), all in Michigan; as well as Cedar Point, in Ohio, and Niagara Falls, in Ontario, Canada just to name a few.
Every year, while my siblings and I were growing up in the Algonac/Pearl Beach (MI) area, there were always picnics and various backyard barbecues to have or to attend. Our parents created so many awesome memories, about which we can happily reminisce – well, speaking for myself, anyway.
Summertime also had another special meaning for our family, as Mom and Dad’s first born and last born children – my oldest brother, Bill, and my younger sister, Cheryl – ironically, share July 3rd as their birthdays (9 years apart)! The rest of us, Mom and Dad included, have wintertime birthdays (during November, January and March). The summertime memories that Mom and Dad created for us, as we were growing up, will last a life-time!
MORE FROM MOM’S MEMORIES…
As seen in…
My Cup Runneth Over and I Can’t Find My Mop (Secret RecipesTM, St. Clair, MI; Dec. 1989, p. 103)
THE LOAVES AND FISHES
MY RELATIONSHIP with Hazel is among those blessings I always count twice! Even though we had different moms but the same dad, we were very close as sisters. In all of the many years that we’ve spent vacations together, even live together, we’ve never had one crossword between us. The worst part of our relationship has always been not being able to say goodbye when it’s time to part at the end of our yearly visits.
Hazel has always given me such enthusiastic support about my work, and such compassion for the events in our family, with our children. Even though there is an 18-year difference in our ages, you’d never know it by looking at us. In fact, you’d probably take HER for the younger one! She has incredible energy and we love to do the same things – even to having the same taste in furnishings and decorating our homes.
One example Hazel set for me to follow was her gracious ability to offer hospitality, to make the unexpected guests feel welcomed and sincerely wanted. Some people need a month’s notice before they can even have you stop for pie and coffee! Not Hazel!
I have seen her carry off a steak dinner with all of the trimmings that started out for just the four of us (Hazel, Chris, Paul and me) and before the event was over, included six others, stopping by a few at a time, unexpectedly. In which case, we simply pulled up another chair to the table and set out another plate, while Chris put another steak from the freezer into the microwave to defrost and then onto the grill on the patio.
With each guest, who arrived unannounced, we added a little more lettuce and a few more tomatoes to the salad and [put] another potato into the microwave to bake. When we discovered there were only eight potatoes, however, and there would be 10 at the table, we improvised. We sliced each baked potato in half, lengthwise, and arrange them on an oven platter, cut side up, dusting each in a little grated Parmesan, a few parsley flakes [and] a little paprika.
Then, drizzling these in a bit of squeeze-bottle margarine, we popped the tray under the broiler for a minute just before sitting everybody down to eat. We opened three cans of assorted fruit and dump this into a pretty glass bowl, sprinkling some coconut over the top of it and by breaking each of the long ears of corn in half, we pulled off the best feast since ‘the loaves and fishes’ and with leftovers, yet. Nobody went away hungry that evening and we enjoyed so much being together. It was wonderful!
As seen in Mom’s syndicated column series titled “No Laughing Matter”, from the 1970s. The full article is called, This Cook is Rated X (or) Yes, Gloria! There Really is a Colonel Sanders (no publishing data available): “At our house ‘eating out’ meant roasting HOT DOGS in the front yard. But then, we didn’t know of many restaurants where 5 children, who hated green vegetables and spilled catsup on the tablecloths, were welcomed. I had to learn to cook by default…the way I saw it, as long as my husband could get marvelous fried chicken at home, why should he take me to Colonel Sanders’?”
SUMMERTIME COOKING… As seen on the cover page of Mom’s July-August 1988 newsletter: “Shaker cooks, whose culinary skills I admire, place ears of husked and ‘de-silked’ corn in a large pot of cold water, seasoned with the barest pinch of sugar (never salt because it toughens the tender fibers) until the water boils. At that point, they cover it and cook it for one minute more – or as long as it takes to recite ‘The Lord’s Prayer’. Then they drain and serve the ears as fast as they can, with lots of sweet butter, salt and pepper.”
In honor of the National Ice Cream Month celebrations going on for July – and Sunday is National Ice Cream Day too – here is Mom’s copycat recipe for homemade ice cream like Baskin Robbins, as seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 252). You can substitute just about any frozen fruit, such as BLUEBERRIES or PEACHES, for the strawberries that are listed in the following recipe. The possibilities are endless!
P.S. Food-for-thought until we meet again, next Monday…
My next visit on the “Good Neighbor” show, with Kathy Keene, is in two weeks. Be sure to tune in – Monday, July 27th around 11am (CDST)/12noon (EDST) as we discuss chocolate chip cookies, like Bill’s Brother’s Mother’s or Tom’s Mom’s; which, Mom claimed, were even better than Mrs. Field’s!