Grandmas just know stuff. How? Simply because through the very process of living and problem solving we have become quite creative about solutions. Are we oriented toward inventive fixes? You bet. I am always surprised by the things my friends will do to solve a problem.
Speaking to my friend Harriet today about the grandchildren and how to navigate the unsure waters of the precarious daughter-sea-of-rules and regulations, she surprised me.
Blue jays were busily chomping on birdseed in her yard as we spoke.
“Don’t you have a problem with the squirrels eating all the seed?” I asked, conjuring up memories of squirrels hanging upside down from my constantly empty bird feeders.
“Oh yes,” she said. “But I sprayed Pam on the wire and now they don’t come anymore.”
I laughed out loud picturing squirrels dropping unceremoniously to the ground with a thunk, then climbing back up, sliding and falling again.
“How long did it take them to get the picture?” I asked.
“Don’t know; just know there is no more squirrel problem here.”
I am constantly amazed at how inventive Grandmas and moms can be.
Although our daughters, and I say daughters because no mother-in-law in her right mind would offer anything but money or gifts to a daughter in law, are garnering a lifetime of their own creative solutions and also share the sheer frustration of keeping all the good advice to themselves.
And that brings me to the Grandma dream.
Yes, there is a Grandma dream. Here’s how it goes.
My daughter calls and says, “Mom I need your advice.”
“Yes, Dear, anything,” I answer.
“Mom, you know how you always made us those special sandwiches when we were in school? How did you keep their shapes?”
I answer citing the extra small baggie trick.
“Thanks, Mom,” she says. “You just seem to know everything about these things.”
I hang up gratified a piece of useful information has been passed down.
Not to be lost in the annals of time, floating above the earth, begging to be used and cherished. It shall be committed to memory and praised as a part of a Grandma legacy.
Okay, so it’s a bit over the top and it’s not a cure for the diseases that plague the world, but a dream is a dream.
I am not certain why Grandma’s become more inventive as they age. Perhaps it’s simply that time enhances creativity, Through the process of living we find ourselves faced with more challenge and therefore become more astute at finding solutions more easily and quickly.
I have found a few of my own to be helpful and yet so obvious after you think of them of course.
When buying greeting cards to keep in the house, place the card in the envelope before storing in the drawer. This saves having to check every envelope to see what fits.
Use a mouse pad to open jars, grips great and is sturdy enough to get the job done easily.
Keep sheets inside matching pillowcases when storing and entire set will be easily at hand when changing the beds.
Plastic candy box inserts make great earring holders and they keep your drawer smelling like chocolate. A win win.
Use a spray bottle to oil your salad. You use less and get much better coverage. The spray bottle also works well when spraying any liquor on a cake.
If glasses lose and screw, stick a safety pin or a twist tie (take the paper off and leave the wire) through the hole where the screw was until you have them fixed.
I’m sure you’ve also discovered tons of timesaving tricks. I’d love to hear yours. Please share them with us in the comment portion.
Stuffin Muffins
1 Challah
2 small New Yorker onion rolls
1 cup mushrooms
1 medium carrot
1 stalk of celery
2 tablespoons butter
2 tablespoons oil
½ small onion
2 eggs
5 or 6 cups of chicken or turkey stock
Salt and pepper to taste
1 tsp sage
½ tsp thyme
½ cup of slivered almonds
½ cup of dried cranberries
Sauté veggies until soft
Add almonds and cranberries and combine with veggies
Cut up breads and add veggies. Add stock and beaten eggs. Mix well and press down into well-buttered muffin cups.
Place pastry leaf on top of each muffin when serving
Bake on 350 for 25 to 30 minutes until done.
Pastry Leaf
Roll out pastry and cut leaves. Bake at 350 until lightly browned.
Color with food coloring. I have also used ground sage to color them.
NormaZager.com 