Some time ago, I bought a lot of 200 vintage beach postcards for ten bucks on eBay. Surely I'd come up with a way to upcycle such a find. It came to me in my downstairs guest bath as I found myself staring at a wall of ugly 80s wallpaper that I'd hated since we bought the house.
Lightbulb moment: What if I tore down the paper, painted the wall, and created a collage of the postcards? It wasn't just art, it was built-in entertainment for visitors to the loo.
Vintage postcard wall
But we're here to talk food, right? No worries, I've got a citrusy summer recipe for you below the orange zest. First, join me for a little retro vacation!
I never get bored with my postcards. Each tells a little story in the author's own hand, in a space of about ten square inches. And our voyagers are enjoying the eats! Nellie, an Ohioan visiting Ft. Lauderdale, is all about some seafood. Nellie has the vacation thing down.
Had a platter of several different kind of fish. I(t) was so good. I am eating like a pig and do nothing.
1970
Wally gets straight to the point. "We eat like royalty"+ Maine= lobstah, baby! Did I mention the loophole that suspends my vegetarianism when I cross the Maine border? Cannot. Resist.
Undated
Nancy, a nursing student, was looking forward to a beach party in Maine. Nursing school in 1964 was boot camp compared to today's programs, with students required to live onsite working long hours. Nurses' quarters were spartan and anything with a penis regulated like a weapon. A summer beach party with boys probably felt like Christmas in July to Nancy.
Also from Main(sic) was this adorable message. You don't see the title "Master" much anymore, especially among children addressing each other! 1967.
Meanwhile, Del, Donna and David are on a 3,000 mile road trip in 1968. No GPS, no ATM, no DVD in the car to keep little David occupied. No smart phones. They have their camera and film, but will have to wait a week after getting home to see their pictures. And they're having a great vacation! No family could do this in 2015 without going batshit crazy on the first tank of gas.
Another favorite. Is it me, or did Esther and Ethelyn just invite Mr. and Mrs. Clifford naked swimming? Party on! 1960.
A few pictures: Refreshments on Pass-a-Grille Beach, FL, undated
Miami Beach, 1965.
1962 pre-photoshop, when Cut and Paste were very literal terms, and bikini-clad hotties ostensibly shared the beach with alligators. Not Florida tourism's finest moment.
Speaking of bites, let's have one! Tonight's recipe is a versatile dressing/dip great with fresh spring veggies and summer salads. It's loaded with healthy, flavorful ingredients and infused with citrus.
Orange Walnut Miso Dip and Dressing
1/2 cup shelled walnut pieces
1/2 cup orange juice (preferably with pulp)
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp honey
2 tbsp low-sodium soy sauce
1/4 cup light mayonnaise (or vegan mayo)
Few drops hot sauce, to taste
2 tbsp fresh mint, or 1 tsp dried mint
Fresh ground pepper
Toast walnuts in a dry pan over medium-high flame, tossing frequently, until they just start to brown. Remove from heat and let cool in pan, stirring occasionally.
Place walnuts and the rest of the ingredients in a blender or food processor.
Process at high speed until smooth and creamy. Adjust seasonings to taste. For best flavor, place in airtight container and refrigerate overnight. Serve as a dip with fresh vegetables, or thin with orange juice to use as a salad dressing. It's also wonderful drizzled over fresh sliced tomatoes or in a pasta salad with fresh veggies.
Spring salad with orange walnut miso dressing
What flavors bring back summer vacation for you? What's for dinner at your place tonight?
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