You may have been thinking that I’ve been away from Big Food for a few days. Not so! I have spent a number of hours behind the scenes.
About a week ago I got a notification that Big Food had hit the 80% limit on the 40GB of storage my plan has and if I don’t do something drastic like upgrade my plan… BAD THINGS.
Of the total 29.51 GB used, Big Food itself now uses 24 GB. I’ve gone from 80% used to 74%. I already have the largest plan available in shared hosting–$540/year. Looks as if I’d have to go to a ‘business’ plan using cloud hosting to upgrade to 80 GB storage. Only $100/month! So no.
The storage is all tied up in pictures–and I’ve already permanently deleted a lot.
So that’s where Big Food & I are right now. Fortunately, using a combination of WP and Siteground, I can identify the months which have the greatest upload storage. Unfortunately, they are all recent years and months, so it’s not as if I can just wipe out posts and pictures from ten years ago.
I will trying to get back into posting the usual content (sans photos) soon. Thanks for your patience.
No picture but this just came out of the oven and smells delicious! It’s what Mr. Big Food asked for for his Birthday Cake!
MOLASSES LOAF CAKE
¼ C sugar 5/8 C (10 Tbsp) vegetable shortening or butter, softened 5/8 C molasses 2 C sifted flour ¾ tsp salt ¾ tsp baking soda ¼ tsp baking powder 2 eggs, beaten ½ C milk
Preheat oven to 325o. Cream sugar, and shortening or butter, together until light and fluffy. Add molasses slowly, beating well. Sift together flour, salt, baking soda, and baking powder, add ½ C sifted dry ingredients to creamed mixture, and mix well. Add beaten eggs to creamed mixture. Add remaining sifted dry ingredients to creamed mixture alternately with milk. Bake in a greased and floured 9x5x3 inch loaf pan for about 1 hour 10 minutes.
Outside a little wind rustled the new leaves along DeForest Avenue, Summit, New Jersey. Inside, the piano made music like laughing.
In closing, Ann Bartleson will play a duet with her sister Susan,” and Mrs. Helen Chrystal Bender, standing tall with a gentle Quaker dignity, smiled her teacher’s smile at the two young girls. Music in hand, they squeezed their way out of the second row back, heading for the grand piano where the tall tapers made the golden light.
In the pause of waiting, a solid, compact little girl’s voice from the front row queried, “Do we eat the cakes next?” This child was as patiently expectant as everyone else for the recital’s grand climax: supper with Mrs. Bender and the feat of cakes.
Wonderful cakes! For thirty years these cakes have been baked by teacher Bender to help celebrate the school’s Sunday afternoon musicals. After music the ham and bean supper, then te cake cutting. Mrs. Bender cooked the meal, she baked the cakes, over 200 a year. There were nine on the table the evening I visited. Now Mrs. Bender is retired and lives in Hawaii. At long last she has put her famous cake recipes into a book.
Teacher Bender’s favorite of the cake collection is the Gold Cake which goes along with the Angel Food to use the yolks left behind by the whites. Spice Cake—that’s for me any old time.
Clementine Paddleford, How America Eats (1960)
GOLD CAKE WITH ICING
Yield: 1 9-inch tube cake
½ C (1 stick) butter 1½ C sugar 11 egg yolks, “7/8 cup” ½ C milk 1¼ C sifted cake flour ½ tsp salt 1/3 tsp orange extract 1/3 tsp lemon extract 1/3 tsp almond extract 2 tsp baking powder Icing
Preheat oven to 350˚. Cream together butter and sugar thoroughly, and add egg yolks, beating until creamy. Sift together cake flour and salt, and add to creamed mixture alternately with milk, beating after each addition. Add extracts, and at the very last baking powder, stirring well. Turn batter into an ungreased 9-inch tube pan, and bake about 45 minutes or until done. Invert on rack to cool. Remove by running a spatula along sides. Cover with Icing.
ICING
¼ C (½ stick) butter 1 lb confectioners’ sugar Orange juice
Blend together butter and confectioners’ sugar, and add orange juice, “just enough to give icing a nice spreading consistency.”
“Sticky cinnamon buns belong to Philadelphia as much as Independence Hall and the Twelfth Street Market. Not just any cinnamon bun, this bun of Quaker City, but a bun unique, of true cinnamon flavor, of a stickiness incarnate.
“Time was when every bake shop in the city made the buns daily, the very rich ones baked in ring pans, these for tea and eating at dinner; the less rich in square pans, these buns made bigger—a breakfast bread. Bakery buns in olden days were just about perfect. Times change and today only a few commercial bakers turn out these buns of tradition.
“There is no one recipe for this cinnamon bun because home cooks can’t agree. They argue minor matters. Which syrup for soaking? Shall it be raisins or currants, or maybe half and half? And should there be nuts? About the raisins: the only right kind is the seeded, never the seedless.
“A pilgrimage to Philadelphia in search of the bun traditional led down Race Street to the kitchen of Harriet E. Worrell, scarcely more than a stone’s throw from Ritterhouse Square. The Ogdens and the Worrells, she told us, are cinnamon-bun families from away back—meaning they like sticky buns daily, baked at least three times a week.
“Harriet’s buns are baked in a glass casserole so she can peek to gauge the right shade of brown. She tucks six buns around the outside and one in the middle. Enough syrup goes into the dish to soak half an inch up the bread. The outside fold of the bun is about a quarter of an inch thick, but after one unwind the layers are thin as cardboard. There is no argument whatever about when to serve sticky buns; good for any occasion.
“A birthday party isn’t a party unless sticky buns are there, light as a feather, served with Philadelphia ice cream.
“What is this Philadelphia ice cream? [See recipe in Desserts section.] It means ice cream “Simon pure,” made of the richest ingredients. This real-thing ice cream has but three ingredients in its basic recipe: cream, sugar, and a touch of vanilla bean. Fruits and other flavors can be added as you will.
“In the old days Philadelphia families were often divided about the best place to eat ice cream around town. Of all these great ice cream places, only Barrett’s remained and there it was, bar and all, in the Twelfth Street Market. Here we give you the basic recipe as it was made at Barrett’s and in Philadelphia home kitchens. Yes, ma’am, freezer-made served on the soft side, for then it’s more flavorful.”
Clementine Paddleford, How America Eats (1960)
PHILADELPHIA CINNAMON BUNS
Yield: 2 dozen buns
1¼ C milk, scalded, cooled to lukewarm 1 envelope active dry yeast dissolved in ¼ C warm, not hot, water 5 C (about) sifted flour 1½ tsp salt 1 Tbsp sugar, plus an additional ¾ C ½ C shortening, beaten until light 2 eggs ¼ C (½ stick) butter, softened ½ C brown sugar, combined with 2 tsp ground cinnamon ½ C chopped walnuts ½ C raisins or currants 1 C corn syrup (Karo)
Combine lukewarm milk and yeast mixture, make a sponge by adding 2 C of the flour, salt, and 1 Tbsp sugar, beating until smooth, and set aside in a warm place. Whip additional ¾ sugar into whipped shortening, and add eggs 1 at a time, beating each in thoroughly. When sponge is bubbly gradually beat in sugar mixture, stir in remaining 3 C flour “or enough to make a soft dough,” cover, and let rise in a warm place until doubled in bulk. Divide risen dough in half, roll out each portion to ¼-inch thickness, and spread evenly with softened butter. Sprinkle evenly with brown sugar-cinnamon mixture, scatter nuts, and raisins or currants evenly over dough, dribble each with part of the corn syrup, roll up each as for jelly roll, and cut into 1½-inch lengths. Stand buns in 2 deep 9-inch pans that have been well buttered and then filled with remaining corn syrup to a depth of ¼ inch, cover, and let rise until doubled in bulk. Preheat oven to 350˚. Bake buns about 45 minutes or until brown. Turn buns out of pans immediately.
“Pepperpot is a patriotic dish originating in Pennsylvania and still much served in Philadelphia. It has a romantic history to tell. It was that bitter winter at Valley Forge; George Washington’s soldiers were in rags, food was ever lacking. Cooks made ends meet where there was nothing but ends and they met just over the starvation line. Soldiers began to think longingly of home; desertions were frequent. General Washington put his faith in the inner comfort of man. He called the head cook of the Revolutionary armed forces and explained the seriousness of the hour. He demanded a stomach-filling dish. The chef protested.
“I have only tripe, a few hundred pounds, the gift of a nearby butcher. I have peppercorns the gift of a Germantown patriot; all the rest is but scraps.” “From nothing,” said the general, “you must create.” By early dark great pots sent up a heartwarming comforting fragrance. Came the bugle call, men ate their fill of the fortifying food. They laughed again. They joked, “Bring on the redcoats.” The general called for the cook. “This dish is the stuff of heroes, what is its name?” “I have conceived it but not called it,” the cook replied. “But Pepperpot would be my humble suggestion, sir.” “Call it Philadelphia Pepperpot,” said the general, “in honor of your own home town.” In old years this savory soup was hawked through the Philadelphia streets by Negro women calling “Peppery Pot, smoking hot,” dipping it from milk cans covered with snowy white towels. Cooks argue what to put in, what to leave out. Tomatoes is our recipe, but these certainly were missing in the original for then tomatoes were known as love apples and were considered dangerous eating.”—Clementine Paddleford, How America Eats (1960)
PHILADELPHIA PEPPERPOT
Yield: about 8 portions
¾ lb fresh honeycomb tripe, washed thoroughly, cut into ¼-inch cubes 2 lb knuckle of veal 3 quarts cold water 1 small bunch parsley 10 whole cloves 16 peppercorns, crushed ¼ tsp marjoram ¼ tsp savory ¼ tsp basil ¼ tsp thyme 3 ball pepperc, cored, seeded, chopped 3 medium onions, chopped 3 medium beets, chopped 3 Tbsp butter 1 Tbsp salt 1/3 C uncooked rice 1½ C stewed tomatoes
Place tripe cubes in pot with veal knuckle and cold water, heat slowly to boiling point, and boil 10 minutes, skimming, then cover and simmer gently for 2 hours. Tie together parsley, whole cloves, crushed peppercorns, marjoram, savory, basil, and thyme in a cheesecloth bag, add to mixture in pot, cover, and continue slow cooking for 1 hour more. Remove bag. Sauté bell peppers, onions, and beets in butter until lightly browned, add salt, then add mixture to pot, cover, and simmer 30 minutes. Add tomatoes and cook 10 minutes. Remove veal knuckle and cool soup. Skim. Reheat before serving.
*Note. There are several other recipes mentioned in Clementine’s narrative. If any sound appealing let me know and I’ll post them. They already exist as individual Word Docs so it’s no trouble just copy/pasting.
“See Edna Eby Heller,” that’s what they told me at The Pennsylvania Dutch Folklore Center in Bethel where I went asking for help in finding Dutchland recipes. “But I want more than recipes,” I explained. “I want to visit the Peen-Dutch kitchens and actually see some of these foods prepared.” Again it was “See Edna Heller, she will take you around.
This Edna, I discovered, was born in Lititz in Lancaster County and this fact alone gave her a real head start in the cookery art. Then, a few years ago, The Pennsylvania Dutchman, a quarterly publication of the Folklore Center of Franklin and Marshall College asked Edna to be their Food Editor, writing on traditional dishes. That’s been Edna’s job since.
I was visiting Edna in her Buena Vista home two miles east of Hershey, Pennsylvania. It’s there in her colorful kitchen that she spends one day a week testing old-time good things, translating pinches and handfuls into accurate measurements. Chicken Corn Soup, for one. Sugar cakes stand high on the preferred list as they do with most Dutch families. “Some of you come-a-visiting folks,” Edna told me, “call sugar cake coffee cake, but my goodness, we have the cake with coffee, of course, but come Sunday afternoon, what could be more welcome than a piece of sugar cake with a glass of lemonade? Mother baked the sugar cake in pie tins and sprinkled over granulated sugar just before baking—this formed a crust rather similar to icing. The layers were cut into wide wedges to serve.
“What’s an honest-to-goodness shoo-fly pie?” I asked. “I know in general that the pie is a combination of brown sugar and molasses flavor in a cake baked in a pie crust,” I said. “But what has had me confused over the years is that sometimes shoo-fly pie is dry, sometimes it’s very wet on the bottom and sometimes it’s a little wet all the way through.
“There you have it,” said Edna. “Shoo-flies are of three kinds. A dry pie is good for dunking and the men love this for breakfast. It has a slightly moist base with crumbs on top. Then there is the very gooey type with a truly wet bottom and again crumbs on top. The third is a real cake in type. Crumbs and liquid are alternated and this kind is usually called shoo-fly cake despite the fact that it is baked in a pastry shell.”
Clementine Paddleford, How America Eats (1960)
DRY SHOO-FLY PIE
Yield: 3 8-inch pies
Pastry for 3 8-inch pie shells
CRUMB MIXTURE
4 C sifted flour ¾ C lard 1 C brown sugar
Preheat oven to 350˚. Line 3 8-inch pie pans with pastry. Combine ingredients for crumb mixture “using hands” to blend well.
LIQUID MIXTURE
1 C molasses 1 tsp baking soda 1 C boiling water
Combine ingredients for Liquid Mixture, pour evenly into prepared pie pans, top evenly with Crumb Mixture, and bake about 25 minutes.
WET SHOO-FLY PIE
Yield: 1 9-inch pie
Pastry for 1 9-inch pie shell
CRUMB MIXTURE
¾ C sifted flour ½ tsp salt ½ tsp ground cinnamon ½ tsp ground ginger 1/8 tsp ground nutmeg 1/8 tsp ground cloves ½ C brown sugar 2 Tbsp shortening
Preheat oven to 400˚. Line a 9-inch pie pan with pastry. Combine ingredients for Crumb Mixture “using hands to blend.”
LIQUID
½ C dark molasses ¼ C boiling water 1 egg yolk, well beaten ½ tsp baking soda
Combine ingredients for Liquid, pour into prepared pie shell, top with Crumb Mixture, and bake until pie starts to brown, about 10 minutes, then reduce oven temperature to 325˚ and bake until firm, about 30 minutes more.
CAKE-TYPE SHOO-FLY PIE WITH CRUMB MIXTURE AND LIQUID
Yield 1 8- or 9-inch pie
Pastry for 1 8- or 9-inch pie shell
CRUMB MIXTURE
1½ C sifted flour ½ C sugar, “brown and white mixed” 1 tsp baking powder 2 Tbsp shortening
Preheat oven to 350˚. Line an 8- or 9-inch pie pan with pastry. Combine ingredients for Crumb Mixture, using hands to blend.
LIQUID
½ C dark molasses ½ tsp baking soda ½ C boiling water
Combine ingredients for Liquid, pour half into prepared pie shell, sprinkle with half the Crumb Mixture, and repeat layering with remaining Liquid and Crumb Mixture. Bake about 30 minutes.
Not too many years ago the H.J. Heinz Company, famous Pennsylvania food processors, entertained 140 newspaper food editors who were holding their annual conference at the Waldorf-Astoria in New York City. The dinner given was Pennsylvania-Dutch, a sampling of what a housewife of the old school might do when company came.
Here’s the menu for the evening: sauerbraten in rich brown gravy, geschmelzte nudle, oven-baked beans, tomatoes, fried eggplant, sweets and sours shoo-fly pie, cheesecake, cider and coffee. On every table a lazy Susan gaily painted with Dutch design was loaded with a tempting array of the traditional seven sweets and seven sours.
The sweets, of course, were the jellies and jams, spiced fruits, marmalades, and fruit butters. The sours, the pickles, relishes, and tangy sauces, with any number of vegetables marinated in vinegar and spice. One of the best of the best of them is the sweet and sour beans. Also, I want you to have the sauerbraten recipe, as no dish is more typical of Pennsylvania than this spicy pot roast.
Clementine Paddleford, How America Eats (1960)
SAUERBRATEN
Yield: 6 portions
1½ C cider vinegar ½ C red wine 1 C water 12 peppercorns, plus an additional ½ tsp 2 Tbsp sugar 2 large onions, peeled, sliced, plus an additional 1 onion sliced 4 bay leaves 12 whole cloves, plus an additional 6 1 tsp mustard seed, plus an additional 1½ tsp 2 tsp salt, plus an additional 1½ tsp 4 lb round or rump of beef 2 Tbsp flour, plus an additional 1/3 C Dash pepper ¼ C shortening 1/3 C crushed gingersnaps
Two to four days before serving, combine cider vinegar, red wine, water, 12 peppercorns, sugar, 2 large sliced onions, bay leaves, 12 whole cloves, 1 tsp mustard seed, and 2 tsp salt in a large bowl, place beef in mixture, cover, and let stand 2 to 4 days in refrigerator, turning each day. At the end of marinating period remove meat and dry on paper toweling. Reserve marinade and strain. Combine 2 Tbsp flour, additional 1½ tsp salt, and pepper, coat roast with mixture on all sides, and brown roast on all sides in hot shortening in a Dutch oven. Add strained marinade, additional 1 sliced onion, additional 1½ tsp mustard seeds, additional 6 whole cloves, and additional ½ tsp peppercorns, cover, and simmer 3 hours 30 minutes to 4 hours or until meat is tender. Remove meat to heated platter, “slicing beforehand, if desired.” Strain cooking liquid. Combine additional 1/3 C flour and crushed gingersnaps in same Dutch oven used to cook meat, slowly add reserved cooking liquid, and simmer, stirring occasionally, until thickened. Pour some of the grave over the meat and serve remainder at table.
Beginning February 1, look at your daily high temperatures. If the high is greater than 55˚, subtract 55 from the daily high. Keep a running total. Pines will begin pollen production when the total exceeds 300.
East Hampton’s chowders are all made from heirloom recipes that go back for centuries. Jeanette says that soup, as it is served there today (she doesn’t mean chowder), also the salads, are imported frills brought in by the summer people, the New York City folks who first invaded the village as a vacation spot back in the 1840s.
The day I had luncheon at the Rattray’s cottage it was Jeanette’s mother who provided the Long Island clam chowder—much thicker than a Manhattan chowder, thick enough to catch with a fork but always served with a spoon and big pilot crackers. Followed a green salad scented with a trio of herbs: thyme, basil, and dill. Hot from the oven came the yeast rolls. Then iced tea and these molasses cookies—each one as big as the palm of your hand.
Clementine Paddleford, How America Eats (1960)
Link to all of Clementine’s recipes posted here: How America Eats
“This chowder tastes best if left standing overnight to be reheated the next day.”
LONG ISLAND CLAM CHOWDER
Yield: 6 whooping bowls
3 slices salt pork 3 large onions 12 potatoes, quartered 3 Tbsp finely chopped parsley ½ C diced celery ½ C diced bell pepper Water 20 oz (2½ C) stewed tomatoes Salt, pepper, to taste 2 quarts hard-shelled clams, shucked, run through a grinder, juice strained off and reserved
Fry out salt pork in a large kettle, then remove slices, diced, and return to pot. Add onions and fry until golden. Add potatoes, parsley, celery, and bell pepper with water to cover and simmer until potatoes are tender. Add tomatoes, cook 10 minutes, and season with salt and pepper. “There should be 2 quarts of liquid remaining.” Add reserved juice from clams, bring to a boil, add ground clams, and simmer 30 minutes.
March 2023. I really don’t mind ironing, but life is shorter than it was four years ago.
In today’s Drudgework Monday we’ll do a lot of ironing, review some movies, and muse about civilization.
Twenty-two point eight five gigs– that’s how much ironing I did this weekend. I do not mind ironing. I have to be in the right mood, and the weather has to cooperate, but given those, it’s not a chore I abhor. So it was Saturday afternoon that I set up the ironing board close to the television set in the living room, collected the distilled water & water cup, starch, spray bottle of vinegar, and commenced ironing.
But first! Find a movie. Rocky & I both like a good old fashioned detective story, so we began with J.B. Priestly’s An Inspector Calls, a movie based on (according to that infallible source) “one of the classics of mid-20th century English theatre.” I knew neither the author, play (1945), nor movie (BBC, 2015). It is a fine example of “drawing room theatre” and quite engaging, though in the end, I did not care for its overarching theme.
How many Fall and Christmas tablecloths, runners, placements, and napkins does one really need? Half-a-trunk-full, of course! (The white cloth on the top is parked temporarily.) Each and everyone of them give me great joy! Several belonged to my mom and thus are showing a little wear, but, you know, JOY!
Next up was John Wayne & Sophia Loren in Legend of the Lost(1957). There were several John Wayne movies from which to choose among those Alexa suggested, but I’d seen all but this one many times before. To say that this is not among the better Wayne movies is to be supremely charitable. But, you know, Wayne & Loren. I did love that the sanctimonious PoS, Paul, gets shot in the end. And I’ll note that the synopsis at that infallible source is woefully inadequate with respect to the underlying collective vs. individual theme.
The McChoakumchild school was all fact, and the school of design was all fact, and the relations between master and man were all fact, and everything was fact between the lying-in hospital and the cemetery, and what you couldn’t state in figures, or show to be purchasable in the cheapest market and salable in the dearest, was not, and never should be, would without end, Amen.
Charles Dickens, Hard Times (1854)
I’m ashamed to say, I don’t think I’ve ever read Hard Times before. I LOLed on an aeroplane when I came across Mr. McChoakumchild the other day.
With some editing by, and suggestions from Miss M and Mr. Big Food, I finished it! Turned out better than I thought it would a few days ago. In fact, yesterday morning I thought of just chunking it b/c it was still in such a sorry state. But I worked all day on it.
I think it works. Miss M had one global comment about emphasis, and she’s right. But it would have taken a week to fix. So three months from now I’ll either get a check in the mail for a whopping $25, or I will get a rejection letter in my SASE.
Carry on.
Oh! Big news! The other day at a very nice Mexican market in Biloxi I found some real Mexican cocoa: DeGuate chocolate con canela–chocolate with cinnamon. A lot of those Holiday Hot Drink Recipes called for this. So now we have some authentic.
This month’s Crappy Old Book of the Month was Miss Manners’® Guide to Rearing Perfect Children: A Primer for Everyone Worried about the Future of Civilization (Judith Martin, Atheneum, New York 1984). Unfortunately, this month slipped away from me and I only posted two measly posts about this delightful– and truly funny–book.
I am a fan of Miss Manners. In fact, Missy is named after Miss Manners! When I brought Missy (who’d been given the name, Aubrey, at the shelter) she had no manners whatsoever. None. I thought a fine way to begin her training was to give her a name to live up to.
Miss Manners’ popular books were written in the ’80s– radically changing times for someone so interested in manners and etiquette. But Miss Manners was up to the challenge! Take this for example from the introduction to her Guide to Rearing Perfect Children:
On the subject of manners for children, many adults believe that the opposite of “polite” is “creative.” Poor little mannerly children, they think– how suppressed and inhibited they must be. Actually, the opposite of “polite” is “rude.” If you think that rude children are better off emotionally than well-behaved ones, you are in luck, because there are so many of them around. What an increasingly joyful world it is getting to be as they all grow up and take charge.
p. xiii
How can you not laugh at that? Especially 30 some years on!
In the first chapter, Theory and Skills, under the subhead, “For the Enrolled” (parents of all stripes) she discusses The Perfectly Appointed House.
To keep a house in which every object, down to the smallest bibelot, is in perfect taste is in shocking taste. No house can truly be elegant unless it contains at least a half dozen atrocities of varying sizes and uses. This must not include residents, though.
Such an apparent attack if madness on the part of Miss Manners is not to be confused with the unfortunate notion that a house should have the look of being “lived in,” or as Miss Manners terms it, “slovenly.” If disorder were indeed sweet, we could solve the teenage summer employment problem by leasing adolescents out as decorating consultants.
p. 47
One more from the Crappy Old Book of February. Replying to a Gentle Reader’s letter inquiring about baby / wedding gift-giving to a poor young couple whose first child will arrive before the wedding date, Miss Manners says,
The fun has really gone out of that traditional pastime of counting the months between the wedding and the baby’s birth.
p. 104
If you are wondering, the solution is to treat the two events as separate, “no matter how closely they turn out to be related… . Why don’t you send them a photograph album with a card saying, ‘With best wishes for your happiness,’ and let them figure out whether it’s a wedding present or a baby present?”
Search Worldcat.org to find Miss Manners’ Guide to Rearing Perfect Children: A Primer for Everyone Worried about the Future of Civilization at a library near you.
{"id":null,"mode":"button","open_style":"in_modal","currency_code":"USD","currency_symbol":"$","currency_type":"decimal","blank_flag_url":"https:\/\/www.bigfoodetc.com\/wp-content\/plugins\/tip-jar-wp\/\/assets\/images\/flags\/blank.gif","flag_sprite_url":"https:\/\/www.bigfoodetc.com\/wp-content\/plugins\/tip-jar-wp\/\/assets\/images\/flags\/flags.png","default_amount":1000,"top_media_type":"featured_image","featured_image_url":"https:\/\/www.bigfoodetc.com\/wp-content\/uploads\/2023\/01\/Whats-happening-copy-4-1.jpg","featured_embed":"","header_media":null,"file_download_attachment_data":null,"recurring_options_enabled":true,"recurring_options":{"never":{"selected":true,"after_output":"One time only"},"weekly":{"selected":false,"after_output":"Every week"},"monthly":{"selected":false,"after_output":"Every month"},"yearly":{"selected":false,"after_output":"Every year"}},"strings":{"current_user_email":"","current_user_name":"","link_text":"All current contributions go toward redesigning the cover, and publishing an eBook of Miss Missy's School.","complete_payment_button_error_text":"Check info and try again","payment_verb":"Tip!","payment_request_label":"Big Food, Big Garden, Big Life","form_has_an_error":"Please check and fix the errors above","general_server_error":"Something isn't working right at the moment. Please try again.","form_title":"Big Food, Big Garden, Big Life","form_subtitle":"All contributions go toward cover redesign and eBook publication of Miss Missy's School: Book I A Pack of Farm Dogs Starts a School","currency_search_text":"Country or Currency here","other_payment_option":"Other payment option","manage_payments_button_text":"Manage your payments","thank_you_message":"Thank you for your help and encouragement!","payment_confirmation_title":"Big Food, Big Garden, Big Life","receipt_title":"Your Receipt","print_receipt":"Print Receipt","email_receipt":"Email Receipt","email_receipt_sending":"Sending receipt...","email_receipt_success":"Email receipt successfully sent","email_receipt_failed":"Email receipt failed to send. Please try again.","receipt_payee":"Paid to","receipt_statement_descriptor":"This will show up on your statement as","receipt_date":"Date","receipt_transaction_id":"Transaction ID","receipt_transaction_amount":"Amount","refund_payer":"Refund from","login":"Log in to manage your payments","manage_payments":"Manage Payments","transactions_title":"Your Transactions","transaction_title":"Transaction Receipt","transaction_period":"Plan Period","arrangements_title":"Your Plans","arrangement_title":"Manage Plan","arrangement_details":"Plan Details","arrangement_id_title":"Plan ID","arrangement_payment_method_title":"Payment Method","arrangement_amount_title":"Plan Amount","arrangement_renewal_title":"Next renewal date","arrangement_action_cancel":"Cancel Plan","arrangement_action_cant_cancel":"Cancelling is currently not available.","arrangement_action_cancel_double":"Are you sure you'd like to cancel?","arrangement_cancelling":"Cancelling Plan...","arrangement_cancelled":"Plan Cancelled","arrangement_failed_to_cancel":"Failed to cancel plan","back_to_plans":"\u2190 Back to Plans","update_payment_method_verb":"Update","sca_auth_description":"Your have a pending renewal payment which requires authorization.","sca_auth_verb":"Authorize renewal payment","sca_authing_verb":"Authorizing payment","sca_authed_verb":"Payment successfully authorized!","sca_auth_failed":"Unable to authorize! Please try again.","login_button_text":"Log in","login_form_has_an_error":"Please check and fix the errors above","uppercase_search":"Search","lowercase_search":"search","uppercase_page":"Page","lowercase_page":"page","uppercase_items":"Items","lowercase_items":"items","uppercase_per":"Per","lowercase_per":"per","uppercase_of":"Of","lowercase_of":"of","back":"Back to plans","zip_code_placeholder":"Zip\/Postal Code","download_file_button_text":"Download File","input_field_instructions":{"tip_amount":{"placeholder_text":"How much would you like to tip?","initial":{"instruction_type":"normal","instruction_message":"How much would you like to tip? Choose any currency."},"empty":{"instruction_type":"error","instruction_message":"How much would you like to tip? Choose any currency."},"invalid_curency":{"instruction_type":"error","instruction_message":"Please choose a valid currency."}},"recurring":{"placeholder_text":"Recurring","initial":{"instruction_type":"normal","instruction_message":"How often would you like to give this?"},"success":{"instruction_type":"success","instruction_message":"How often would you like to give this?"},"empty":{"instruction_type":"error","instruction_message":"How often would you like to give this?"}},"name":{"placeholder_text":"Name on Credit Card","initial":{"instruction_type":"normal","instruction_message":"Enter the name on your card."},"success":{"instruction_type":"success","instruction_message":"Enter the name on your card."},"empty":{"instruction_type":"error","instruction_message":"Please enter the name on your card."}},"privacy_policy":{"terms_title":"Terms and conditions","terms_body":null,"terms_show_text":"View Terms","terms_hide_text":"Hide Terms","initial":{"instruction_type":"normal","instruction_message":"I agree to the terms."},"unchecked":{"instruction_type":"error","instruction_message":"Please agree to the terms."},"checked":{"instruction_type":"success","instruction_message":"I agree to the terms."}},"email":{"placeholder_text":"Your email address","initial":{"instruction_type":"normal","instruction_message":"Enter your email address"},"success":{"instruction_type":"success","instruction_message":"Enter your email address"},"blank":{"instruction_type":"error","instruction_message":"Enter your email address"},"not_an_email_address":{"instruction_type":"error","instruction_message":"Make sure you have entered a valid email address"}},"note_with_tip":{"placeholder_text":"Your note here...","initial":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"empty":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"not_empty_initial":{"instruction_type":"normal","instruction_message":"Attach a note to your tip (optional)"},"saving":{"instruction_type":"normal","instruction_message":"Saving note..."},"success":{"instruction_type":"success","instruction_message":"Note successfully saved!"},"error":{"instruction_type":"error","instruction_message":"Unable to save note note at this time. Please try again."}},"email_for_login_code":{"placeholder_text":"Your email address","initial":{"instruction_type":"normal","instruction_message":"Enter your email to log in."},"success":{"instruction_type":"success","instruction_message":"Enter your email to log in."},"blank":{"instruction_type":"error","instruction_message":"Enter your email to log in."},"empty":{"instruction_type":"error","instruction_message":"Enter your email to log in."}},"login_code":{"initial":{"instruction_type":"normal","instruction_message":"Check your email and enter the login code."},"success":{"instruction_type":"success","instruction_message":"Check your email and enter the login code."},"blank":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."},"empty":{"instruction_type":"error","instruction_message":"Check your email and enter the login code."}},"stripe_all_in_one":{"initial":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"empty":{"instruction_type":"error","instruction_message":"Enter your credit card details here."},"success":{"instruction_type":"normal","instruction_message":"Enter your credit card details here."},"invalid_number":{"instruction_type":"error","instruction_message":"The card number is not a valid credit card number."},"invalid_expiry_month":{"instruction_type":"error","instruction_message":"The card's expiration month is invalid."},"invalid_expiry_year":{"instruction_type":"error","instruction_message":"The card's expiration year is invalid."},"invalid_cvc":{"instruction_type":"error","instruction_message":"The card's security code is invalid."},"incorrect_number":{"instruction_type":"error","instruction_message":"The card number is incorrect."},"incomplete_number":{"instruction_type":"error","instruction_message":"The card number is incomplete."},"incomplete_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incomplete."},"incomplete_expiry":{"instruction_type":"error","instruction_message":"The card's expiration date is incomplete."},"incomplete_zip":{"instruction_type":"error","instruction_message":"The card's zip code is incomplete."},"expired_card":{"instruction_type":"error","instruction_message":"The card has expired."},"incorrect_cvc":{"instruction_type":"error","instruction_message":"The card's security code is incorrect."},"incorrect_zip":{"instruction_type":"error","instruction_message":"The card's zip code failed validation."},"invalid_expiry_year_past":{"instruction_type":"error","instruction_message":"The card's expiration year is in the past"},"card_declined":{"instruction_type":"error","instruction_message":"The card was declined."},"missing":{"instruction_type":"error","instruction_message":"There is no card on a customer that is being charged."},"processing_error":{"instruction_type":"error","instruction_message":"An error occurred while processing the card."},"invalid_request_error":{"instruction_type":"error","instruction_message":"Unable to process this payment, please try again or use alternative method."},"invalid_sofort_country":{"instruction_type":"error","instruction_message":"The billing country is not accepted by SOFORT. Please try another country."}}}},"fetched_oembed_html":false}
