Golden Oldies Plus a Few More Excitements in Postcards 4

I stripped the bed yesterday, and lo and behold the back of the mattress cover was paper. What? Yes, shredded paper. I handed it to G to wash and shred further, and this morning I’m off to middle America to buy a new one that has fabric on the back. Am I responsible for buying that first one? Did it come with the mattress? Gosh!

Yes, too, I am rearranging the living room. I find it interesting that I’m one among many doing rearranging today. Bee has her new lover moving in as does N. My only excuse is that I’ve jammed all the furniture over into one side and I want more openness. Too much of a good thing.

Margot has begun applying for volunteer positions with assorted fire departments. The San Diego Fire Department announced on TV yesterday that they were going to be hiring a great many new fire inspectors. That’s her.

One of my favorite swimmers was doing laps while thinking of cleaning out her kitchen cupboards this morning. She inspired me to think about doing mine. About doing all my fabrics too. What do I need with 89 napkins that don’t match or 54 plaid 1930’s table cloths.

The Great Geezer is singing along with golden moldy oldies this morning while he does his Subrogations. My toes are a tappin’ too.

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JCPenny’s had only two kids of mattress covers that weren’t paper backed. How do I know? A nice helper opened every kind of mattress cover package so we could see. They were all expensive and all uber puffed. I bought the one on sale. Now the day to day question is, will the sheets fit over this padded mattress cover? They do…barely. Will we fall deep into it’s fluffy folds? We will. I slept an hour.

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Lady Bird Johnston’s Pendernales River Chili for dinner. I like that much better than any others. From “What’s Cooking America:”

4 pounds coarsely ground beef (chili-grind) 1 large chopped onion 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin 6 teaspoons chili powder 2 (16-ounce) cans whole tomatoes, cut up 2 (16 oz.) cans pinto beans...I use kidney beans. 2 to 6 dashes hot sauce, or to taste Salt to taste 2 cups hot water

Preparation: Cut the recipe in half.
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or cast-iron Dutch oven. Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour. Remove from heat. Skim off grease and serve. Serves 12.