There are few things I enjoy more than homemaking, particularly cooking from scratch, which has, on occasion, earned me comparisons to Donna Reed and other 1950s housewife jokes. Not that I mind. I think that our culture could use a bit more home-cooking, so in my opinion, there are worse things than being compared to an iconic 1950s homemaker.
When the September issue of Better Homes and Gardens arrived in my mailbox with a classic recipe from one of their classic 1953 red-checkered cookbooks, I practically squealed in delight. A homemade powdered doughnut fried up in one's very own kitchen...who does that anymore?
And so I did. Fry up doughnuts, that is. I almost expected to see cherub-cheeked children with squeaky, slicked back wet hair wearing tartan flannel nightclothes show up at the kitchen table. (Am I the only one who dreams in another decade?)
Alas, the kids still belong to their own generation. But just maybe I'll foster in them a love of warm, homemade powdered doughnuts while their friends continue to believe that powdered doughnuts exist only in stale white bags.