It seemed appropriate to give the “softer side” of our trip to China, observations I noticed, such as the flowers, which were every-where possible and all trimmed and lovingly cared for. One example was a wall of flowers in an elaborate pattern composed of plants in individual pots and somehow set into it; apparently this is a standard planting technique for flower beds as well, at least the ones we saw. There were few overweight Chinese as the majority walk or bicycle everywhere. They need to be agile, as cars, trucks, buses, motorcycles, scooters, motorized bicycles with a rickshaw setup for passengers, all competing nonstop for spaces in traffic, and pedestrians do not have priority. As Chris told us, “Look four ways twice” before trying to cross a street! The other part of the street scene is vendors trying to sell passersby everything imaginable, “very cheap” and they are eager to haggle, in fact almost insist on it. These folks are also present at every tourist attraction; the walk up to the Great Wall was lined with them. Meals, ordered by our translator with input from us, were placed, dish after dish, on a huge lazy-susan in the middle of the table. They included lots of tofu, spicy or not, always bok choy, cabbage or swiss chard, a fish and/or meat dish, then rice, and last, soup (it is impolite to fill your soup bowl to the top) and fruit – usually watermelon. Then came the challenge to master chop sticks in order to get the food to one’s plate, not to mention in your mouth – there were spoons for the soup! Speaking of food, we went to a “wet market” where vegetables and fruits were displayed. The meat section was piles of meat – pork, chicken, beef – to be picked over by buyers – a big pyramid of hamburg that was picked up by hand and placed in a plastic bag to be weighed. It was a little shocking as we are used to everything being packaged and in a cooler, but we learned that food is purchased every day, taken home and eaten right away. I stayed away from where the live chickens were, with customers waiting. There were fish, eel, shrimp, clams, crab, etc., swimming around in tanks. Back on the sidewalk there were, besides “very cheap” sellers, street cleaners, mostly women, using what looked like a witches broom made of twigs to sweep up any bit of debris – a lot of cigarette butts, despite “No Naked Flames” signs. There were bicycles passing by with huge loads of cardboard folded for recycling and laundry was hung from racks attached to apartment house balconies. We visited temples which were crowded with people burning in-cense, bowing and praying to Buddha as well as patting the heads of big reddish fish which is believed to bring good fortune, and leaving money in and on the various statues of gods. There are many rituals and traditions the Chinese observe. One last thing to mention were the ladies rooms away from hotels – the “facility” is a porcelain basin set into the floor, no hand holds, and paper goes into a wastebasket. Enough about that! The Chinese people seemed genuinely anxious to try to talk with us Americans, which was gratifying, and their work ethic is to be admired. For someone who originally said no way she would go to China, it was an extraordinary trip, largely thanks to Chris Barbieri’s great organizing, choice of guides, introducing us to new Chinese foods, sights, and all with a fun group of VAE members.

With the new year quickly approaching, I want to throw down a challenge to all members and spouses to introduce a younger person to something of value from your past. Possibly, an old movie, the 1st car you drove, a long forgotten dance or anything that is not currently deemed popular by the masses. A number of years ago, I was standing at a counter waiting for a young lady to take my sandwich order. The news was on; reporting on the life and passing of Elizabeth Taylor. I commented that this was truly a loss. The young lady proceeded to tell me that she had never seen Taylor in her youth or seen her in a movie. I told her that she was only one of the most iconic women in the motion picture industry. How can you go through life without seeing National Velvet or Lassie Come Home filmed in 1943. I have an eleven year old daughter who I continually expose to the best classic Americana has to offer. In our home Fred Astaire & Ginger Rogers, classic cars, chrome bumpers, big bands, black & white movies and the waltz are not a thing of the past but an every day staple.

American designers came to the forefront in the fashion world with the closing of the Parisian fashion houses, boosting such designers as Clare Potter, Claire McCardell and Carolyn Schnurer in sportswear.

Lilli Ann suits were made in San Francisco and Hattie Carnegie designed fine dresses in New York City.

Very fashionable dresses were designed with sweetheart necklines, side zippers and drapery that flowed from side to side. Casual wear consisted of pleated pants, print cotton dresses in patriotic motifs, polka dots, checks and abstract designs in bold colors.

Suits and dresses were worn with platform-soled shoes. Cork wedge was used in place of leather and steel during the war. Suede and fabric platform sandals and mules were fashionable and in Italy, bakelite was used for soles and heels.

The outrageous hats of the previous decade were replaced with turbans, crowned hats, hand knitted caps, and calots worn at the back of the head. Kerchiefs and veils tied under the chin were a chic trend, with hats becoming frivolous again after the war with veiled turbans adorned with fruits and flowers. Hairstyles were rolled or pageboys.

In 1947 Christian Dior’s “New Look” was a totally different design with unpadded soft round shoulders, padded hips and full skirts with pleating at the waist, calf-length skirts with crinolines in rich feminine fabrics. Hats were very small and designed to coordinate with specific dresses.

Men’s clothing also had fabric and design restrictions. No cuffs, pleats or overlapping waistbands. Vests were limited, and the two-piece suit replaced the traditional 3 pieces. Backless vests were used for eveningwear, with narrower trousers and shorter jackets made with rayon, rayon blends and flannel. Battle jackets were popular casual wear.

The “Zoot” suit made a brief appearance, but was considered a waste of too much fabric. It was styled with oversized coats, big shoulders, slash pockets, full knees, cuffs, trousers hiked up with suspenders and oversized bow ties. Does this look similar to what the boys are wearing today?

The Hawaiian shirts picked up by servicemen as souvenirs became casual wear in the late forties. (Original shirts are very expensive and highly collectable today.) The bold post war look contrasted with the somberness of the war years with broad shoulders, wide lapels, wide spread collars, large cufflinks, plaid socks, and colorful ties.

Ties were the mainstay of the forties with patriotic colors during the war. Hand painted designs and photo ties in vivid colors inspired by art deco. After the war luxurious silk ties were manufactured once again.

(Missed Part I? Read it here…)

Ingredients

• 1 Tablespoon olive oil
• 1-16 oz. Can chicken broth
• 1 Medium onion, diced
• 1 Tablespoon fresh chopped parsley
• 2 Large chicken breasts, cut into cubes
• Salt and pepper to taste
• 1 Large russet potato, peeled and cubed
• 1 tablespoon butter
• 2 Large carrots peeled and cubed
• 2 tablespoons of flour
• ½ Cup frozen peas
• 2 Pie crusts for 10 inch pie (ready made or homemade)

Directions

In large skillet, heat the olive oil till almost smoking then add the onions and sauté them stirring them to coat with olive oil. Then add cubed chicken, cook until onions are translucent and chicken is cooked through, stirring often. Remove to a bowl. Heat the chicken broth to a boil then add the potatoes and carrots to cook them through, simmering about 15 mins. Reserving the broth strain the potatoes and carrots and add them to the chicken. Add the peas as well. In the same sauté pan heat 1 tablespoon butter and add 2 tablespoons flour. Stir continuously over medium heat . Cook until it’s paste like…about 2 mins. Whisk the reserved chicken broth to it and cook until it thickens. Stir in all the vegetables, chicken and parsley. Add salt and pepper as needed. Place crust in bottom of deep-dish 10 inch pie pan. Pour the chicken and veggies over the bottom crust then place top crust on top. Crimp the edges. Cut 3 or 4 small slits in the top, place on cookie sheet and bake at 425 degrees for 40 mins or until the pie is hot and bubbly. The crust should be golden brown. Serves 4.