Monday, September 21, 2026

Cranberry Mallobet: or, Homemade Cranberry Soft-Serve

The original recipe was amazing right up to and excluding the last sentence.

Cranberry Mallobet
1¼ cup cranberry juice
¼ cup orange juice (fresh-squeezed if possible)
1 tsp lemon juice
1 cup sugar (white or brown), divided into two ½-cup portions
1 egg white*
20 marshmallows, or 5 oz mini marshmallows
Red food coloring, if desired

Melt the marshmallows in the cranberry juice, either by cooking in a saucepan over medium heat or in the microwave. If using a microwave, cook long enough to bring to a vigorous boil and then give a good hard stirring. Continue boiling and stirring until the marshmallows are dissolved. (Honestly, just do this step on the stove- it's faster.)
Remove from heat and add the orange and lemon juice. If the cranberry juice was unsweetened before you added the marshmallows (check the label), add ½ cup of sugar and stir until dissolved.
Chill the mixture. Then beat the egg white until frothy. Gradually add the remaining half-cup sugar, beating constantly. Gently fold it in. If desired, add food coloring to make it a more definitive cranberry red.
Freeze in an ice cream machine. Then transfer to the kitchen freezer and leave until firm.

*If raw eggs are concern, use a pasteurized-in-the-shell egg. If you're wondering what you'd do with the rest of a carton of pasteurized eggs, you can cook them the same as ordinary eggs. You can't tell the difference.


Mrs. Russell Ayres, 1817 Forster St, Harrisburg Pennsylvania; Philadelphia Inquirer Recipe Exchange, September 13, 1935; page 12

I wanted to make this as soon as I read the name. The word "Mallobet" sounds almost cloyingly whimsical, like the name of a cartoon character of indeterminate species that you would see on one of those children's shows where everybody frolics among the flowers and learns about telling the truth and sharing toys. 

CRANBERRY MALLOBET 
By Mrs. Russell Ayres, 1817 Forster Street, Harrisburg, Pennsylvania 
2 cups cranberries 
½ cup baking powder 
1½ cups water 
¼ cup orange juice 
1 tsp lemon juice 
½ cup sugar
1 egg white 
20 marshmallows 
Method—Cook cranberries, baking powder and water until berries burst. Press through colander, there should be 1¼ cups, heat marshmallows in juice until melted, then add orange and lemon juices and ½ cup sugar, beat egg white until stiff with ½ cup sugar and fold into above mixture—Freeze in tray of automatic refrigerator without stirring.
Philadelphia Inquirer Recipe Exchange, 13 September 1935

Theoretically, the recipe is quite simple. You squeeze the juice out of cranberries, add some marshmallows to suds them up, add a whipped egg white to fluff it some more, and then put the whole mixture in the freezer before it has a chance to deflate. After a few hours, you should have a reasonable simulacrum of ice cream. 

I don't know why we're supposed to put baking powder in the water, but let the record show that I did.

In nearly no time at all, we were ready to shove our cranberries through a colander. The easiest way I found was to put a small plate on the mound of berries and shove it downward. After we had squeezed out all we could, the remaining cranberry paste was so tasty that I deeply regretted having no recipes lined up to use it.


Our juice tasted very diluted, like Kool-Aid after all the ice has melted. We also had a lot more of it than the 1¼ cups that Mrs. Ayres claims that we should. I poured the excess into a glass to taste it, and was underwhelmed. Nevertheless, I added precisely 20 marshmallows to what remained. These marshmallows had caused a minor scuffle in the kitchen when someone had the nerve to eat them.

"Don't eat those marshmallows!" I yelped. "They're counted!"

"What?" He stared at the bowl of marshmallows, trying to figure out why they had become a precious resource.

"How many did you eat?"

"Oh good grief...."

After replacing the marshmallows he ate (two of them, in case you wondered), we could proceed to turn our cranberries into a delicious ice cream. Or so I thought.


Things looked all right at first. The marshmallows turned into a thick layer of foam on top of the berries. But as they continued melting, the foam dissipated. Remember how our lemon-beer pie turned into a layer of suds on top of a murky fluid? We had that again, though this time it was a rather charming shade of pink instead of an ugly beige.

Looks like we might have accidentally landed on a new way to make our own Jello 1-2-3.


Our mallobet tasted like it could become really good ice cream if it acted like the recipe claimed. Most of the flavor came from the orange juice because Mom had sent me off from Thanksgiving with some really good oranges.  But I could still tell why Mrs. Ayres got the $2 basket of groceries and her name in the paper.

Had the mallobet-in-progress tasted underwhelming, I would have followed Mrs. Ayres's direction to "freeze in tray of automatic refrigerator without stirring." Then I would have thrown the ensuing pink ice brick into the sink and closed out the recipe with unsurprised disappointment. But this had potential. You could tell that it wanted to turn into something good.

So, I forced success upon our mallobet. Thinking of our earlier prune whip and the ambiguity of older freezers, I decided that perhaps you're supposed to refrigerate this without freezing it. Maybe the marshmallows add enough gelatin to turn it into a wobbly dessert. Refrigeration did nothing, so I decided to repair this mess with, naturally, more gelatin.


Our cranberry whip wasn't the mallobet Mrs. Ayres meant it to be, but it was still pretty decent. I wasn't excited or in a rush to repeat it, but I didn't mind having made it either.


However, I couldn't quite get the recipe out of my mind. In its earlier failed stages, it was was some of the best melted ice cream I've ever had. You could tell what it wanted to be. So with that in mind, I put the mallobet aside until the next time I was at my parents' house. They have an ice cream machine in the closet and an ice maker in the fridge. And really, what good is the ice maker if we don't completely empty it without asking everyone?

This time, I decided to spare myself the bother of juicing my own cranberry pulp. This is a new millennium, and we now have cranberry juice in bottles. Additionally, since it it is no longer winter (I made our first failed mallobet in early December), I let the stove stay cold and used the microwave instead. As I found out, marshmallows are surprisingly resilient in the microwave. For the first several minutes of cooking time (more than long enough to partially carbonize a standard-issue frozen dinner), they resolutely stayed like this.


If you see any lines through the marshmallows, that's where I tried to cut through them with a spoon. They glued themselves back together like sugary self-healing mats and remained frustratingly intact.

Eventually, the marshmallows broke into clumps, turning our bowl into a half-decent terrazzo sample.


After boiling the cranberry juice for a looooong time in the microwave, we still had a few specks of marshmallow that absolutely refused to give in. This might have been faster on the stovetop. I know we're trying to keep things low-heat, but you're looking at the result of twenty minutes of stopping and stirring.


Moving on with the recipe, we have previously learned that a whipped egg white can only take so much sugar before it loses its peaks. I knew this would happen, but did this anyway. We ended up with this sort of goop that floated over the berry juice. 


So now, we were ready to split off of Mrs. Ayres' directions and get out the ice cream machine! This is the same one I bought when I wanted to make water ice. I don't know whether to say it's surprisingly durable for still working after so many years or not. After all, it hasn't left its box since before the pandemic.


Or at least, the machine was durable. But after so many years of quietly gathering dust in the closet (I really should have closed the box), the barrel started leaking brine all over the counter. I always thought the motor would burn out first.

Behold the salt trail spurting out of the to the leak site.

As the sub-freezing brine uselessly dripped away, I got progressively angrier at this recipe and at fate. It felt like the universe was snatching my mallobet away from me. So, I went online to see if anyone was unloading an ice cream machine for cheap. I really wanted one of those fancy machines that has its own freezer so I wouldn't have to faff with ice and rock salt ever again. This turned up for $30.


I was super excited to get this, becoming more so when I read the instruction (of course I read the manual) that the bowl "The freezer bowl must be completely frozen before you begin your recipe."

"Ah!" I thought. "Its built-in refrigerator needs six hours to warm up!" So, I plonked one of the bowls into place and turned the machine on. The bowl started spinning, but I saw no way it could possibly get cold. It was then that I realized: I didn't miraculously get a self-freezing ice cream machine for the cost of a pizza delivery. I got one of those ones where you have to make room for an entire bowl in your freezer. This meant that I would have to wait a long time before we could see if the cranberry ice cream was any good.

Furthermore, both of the freezer bowls were leaking some unidentifiable white substance from around their top seams. I didn't know if they were now too poisonous to use (even after a trip through suds), or even if they still had enough fluid in there to make enough internal ice. I chucked them in the freezer because I couldn't return this machine anyway.

And so, muttering a lot of words unfit for impressionable children, I threw some badly folded towels on top of the dribbly ice cream machine, hoping that what ice remained would at least keep it cold.

After waiting a long time and fielding a lot of reasonable yet annoying questions like "What's that on the counter?" and pointing to all the styrofoam packaging to ask "What are you going to do with that mess?" it was time to see if our mallobet was capable of turning into ice cream. 


I was a bit nervous when I got it out of the machine. It seemed too runny to be a real ice cream-- like it would just turn into rock-hard ice in the freezer. But I think it was as frozen as the machine would ever get it. 

I shouldn't have worried. After a few hours in the freezer, our mallobet was perfect. And it tasted incredible. Using bottled cranberry juice added so much more flavor than our own homemade watery runoff. And it was fantastically smooth. I wonder if the gelatin in the marshmallows prevented little ice crystals from forming as it froze.


This stayed soft in the freezer (probably because the marshmallows added enough sugar to substantially lower the freezing point) and tasted amazing. It was well worth the second ice cream machine. Even though it has no dairy, it was wonderfully creamy. I'm very glad I didn't throw out the recipe after the first time it didn't work.

As a postscript, I mildly unnerved my sister when I said "It's dairy-free but it's not kosher!"

Friday, September 11, 2026

Pineapple Dessert: or, Vintage can-opener creativity

The heat wave has gone on so long that even my friends in Pennsylvania are hanging ceiling fans.

Pineapple Dessert
1 medium can crushed pineapple (undrained)
6.6 oz (or a generous two cups) mini marshmallows
½ cup chopped pecans (or nuts of your choice), if desired
1 cup heavy cream

Mix the marshmallows and pineapple. Let stand at room temperature until the marshmallows are dissolved (or mostly so), stirring occasionally. Then mix in the nuts. Whip the cream and fold it in. Refrigerate until firm.
If you're making this more than one day ahead, just sprinkle nuts on top at serving time instead of mixing them in-- otherwise they'll go soft.

- Sarah O'Neil Notebook of Hannah D. O'Neil (née Hanora Frances Dannehy)

Even by Texas standards, this summer had been merciless. Since I have to park outside, I gave in to the weather and bought one of those car covers. I hope no aspiring thieves think a rare classic is wrapped in this slightly ambitious shower curtain.

I never thought I would be the sort of person who owns one of these.

The heat also means we have gotten very judicious with our oven use. I cannot justify heating the kitchen for a single recipe until further notice. Baked indulgences in particular feel like an attack on the air conditioning. This brings us to our inadvertent series of oven-free desserts.

Today, we're making something from my great-grandmother's binder that is called "Pineapple Dessert." Even though this is attributed to "Sarah O'Neil," I can't decisively say who gets the credit. It's either from my great-grandmother's sister-in-law, or from said sister-in-law's mother who named her daughter after herself. 

Pineapple Dessert (Sarah O'Neil) 
1 can crushed pineapple - (medium)  
2 boxes marshmallows (small) 
Nuts 
1 small bottle whipping cream 
Drain pineapple; cut marshmallows in small pieces and add to fruit; let stand until dissolved. Then add nuts and whipped cream, and serve.
Recipes like this remind me that for all "the relatives from Chicago" were from, well, Chicago and also very Irish, they were also Midwestern.

It seems they really liked pineapple in my great-grandmother's house. It shows up in a lot of her recipes, whether she handwrote them or pasted them. 

From a historical standpoint, most of this book seems to come from around the time that canned pineapple was moving into every grocery store. The Depression may have pinched their budget like it did everyone else's, but at least pineapple had gotten cheap enough to eat instead of rent. So maybe they didn't necessarily love pineapple as obsessively as it may appear, but she inadvertently recorded her cooking from the specific moment in time when pineapple was the latest trend to sweep through kitchens.

Getting to the recipe itself, I'm rarely optimistic about something that is simply called [whatever] dessert. It usually means a bowl of semi-flavored goop. But this recipe comes with recommendations, and not just from the dead. Back when we first found the binder and I sent random images to everyone I thought would like it, one of my friends from Michigan said "I've made that pineapple dessert! It's pretty good!" So even though the recipe doesn't look too terribly promising, I know that at least one person in this millennium likes it.


However, the instructions didn't make sense. The first two words of the recipe are "Drain pineapple," but how would we dissolve the marshmallows in it? Additionally, previous recipes have taught me that crushed pineapple turns into flavorless fiber shreds after you squeeze the juice out of it.

Despite my misgivings (or perhaps because of them), I always follow questionable recipes to the letter in case they want to teach me something. However, in case this recipe wanted to teach me that even my great-grandmother was occasionally fallible (and not just with prune whips), I saved the juice I drained off. Also, I didn't drain the pineapple too well. I made sure it was still at least a little drippy.

Next, we get to the marshmallows. The recipe calls for two "small boxes" of marshmallows, and I had no idea how big that would be. I looked up old marshmallow boxes (vintage food packaging is a popular item on Ebay), but none of them listed the weight on the label. I next emailed the people who make Campfire Marshmallows (the brand that showed up the most often when looking for things like "marshmallow history") asking what their packaging sizes were in the 1930s and got no response.

Next and as I should have done at first, I call my local library. The first person made a game effort to find an actual number, and said "I'm not seeing any size. It looks like they didn't have to put the weight on them back then. But it looks like it's about the size of a Cracker Jack box. They're very small." In case I happened to contact the one reference department that didn't know how to track down 90-year-old food specifications, I selected another city's library at random and sent off a message, including the recipe for context. Whoever answered it redirected me to that area's historical society. I always associated historical societies with old buildings and Victorian clothes, but I sent them an email anyway. A few days later, I got a blessed answer: "It looks like a small vintage tin of marshmallows was about 3.5 ounces." They then included a link to a vintage shop and said "This one is 2 inches tall and 4.25 inches wide."

Whitman's Mor-O Marshmallows 3.3 oz tin

 All of this to say that apparently "one small box" of marshmallows is about one cup of them.


Having resolved our package-size problems, it was time to let the marshmallows stand until dissolved. This seemed preposterous for aforementioned reasons, but I thought that perhaps the sugar in the marshmallows is meant to draw out all of the juice that remained in our pineapple, turning into fruit-flavored pineapple fluff. And indeed, as I stirred everything together, I could see little puddles of dissolution already welling up.

I see dissolved marshmallows at about six o'clock!

Despite this early success, our marshmallows stopped dissolving barely after mixing them. Even though I left the incipient dessert out for half the day (stirring occasionally), it never got any more dissolved than its first few minutes.

This is after seven hours on the countertop.

This brings us back to the pineapple juice that I made sure to save. I bifurcated our dessert and put the juice in half of it, thus pretending that I had never drained it. Perhaps on the advantage of being pre-soaked all day, our marshmallows dissolved by the time I had corralled all the dirty dishes into the sink.


I know this looks like a slimy mess, but keep in mind that the dissolved marshmallows make this a gelatin recipe. As we have learned on our unplanned gelatin journey, you need your salad (or dessert) to be a bit runny so that the gelatin has something to grab onto and turn into a jiggly masterpiece. 

Meanwhile, let's see what we get if we make this as written:


Getting to the bottom of the ingredient list, I couldn't buy a single pint of cream in the supermarket near me. I had to go to multiple stores before I could find less than a quart of the stuff. A lot of random things besides cream pints have also gone quietly missing from the store lately. And I don't mean a temporary gap in the shelves until the restockers arrive-- a lot of things are just completely gone with their former space filled in by other things. In case you weren't already worried about the supply chain like it's 2020 again, the signs are piling up.


I added pecans to the batch that was made as directed, but then I tasted a nut before adding them to the other half of our creation. I should have done so before mixing them into the dessert at all. Our pecans had gone so rancid that they turned to walnuts. They did help the dessert look better, though. I think they broke up the white visual monotony. Also, I could see after a taste spoonful that nuts would have added a nice variation in texture and sweetness. Unfortunately, walnuts (whether they started out as such or not) always taste like bitter disappointment. I should note that I had purchased the ex-pecans only a day earlier, so it's not like they had rotted in the back shelf of one of the cabinets. It's nice to know that eliminating all those pesky regulations has given us the freedom to buy expired food at retail prices.


Well, one happy night in the refrigerator later, it was time to try our could-have-been-a-family-traditional pineapple dessert. This recipe was not good as written. Since the marshmallows had never dissolved into anything, we had globs of straight whipped cream interspersed with half-runny marshmallows and pineapple fragments. I'm going to guess that either my grandmother miscopied the recipe or I didn't understand some of the implied steps. Perhaps the instruction to "Drain pineapple; cut marshmallows in small pieces and add to fruit" should have actually read "...cut marshmallows in small pieces and add to fruit juice." Draining the pineapple juice for marshmallow-related purposes and then stirring it all back together redeems the recipe while adding a few pointless steps. And as we have seen, my great-grandmother sometimes cooked the long way whether it made a difference or not. So we have precedent.


Correcting a theoretical transcription error also helps me tell myself that the one remaining recipe from "Sarah O'Neil" isn't a complete dud. I'd hate to think that what could be the last surviving piece of someone's existence isn't written evidence of disappointment.

Fortunately, I can end the recipe with success (even if we had to bend the directions a bit). The batch of undrained pineapple dessert came out really good. It turns out that if you put enough sugar on pineapple, you can barely tell it's canned. It's not the most exciting thing I've ever made, but it was unexpectedly refreshing on a hot day, and agreeably quick to put together.

Tuesday, August 25, 2026

Roadtripping across Texas

Because most of my relatives live in Houston and I do not, I often drive across the entire state of Texas.

Sometimes I think people are exaggerating how weird Texas is. Then I pass something like this.

Of course, one cannot go to the hottest and most humid parts of the state without air conditioning in the car. Mine was broken until just a few days ago, when I begged some friends who actually like working on cars to "help" me replace it. We barely finished it the night before I was supposed to arrive. Thus did I drive several hours into a record-breaking heat wave, leaving a pile of car parts in the yard.

 

Since I actually like long bouts of solitude, roadtripping across Texas always seems idyllic for the first hundred miles or so (aside from the cost of gasoline and snacks). But there is no getting around the fact that Texas is very very big. The roads keep going but your destination never gets closer. Even now that our phones have GPS, you can drive for a long time before you realize you're lost. You can also go for hours wondering if you missed a turn-off, only to look it up the next time your phone has reception and see that you're still a few counties away. But if you desperately crave the open road, try driving through Texas. You'll get all the road you could ever want.

"It is a pretty country. It does not demand your admiration, as some regions do, but seems glad for it all the same." -Jetta Carleton (She was writing about the Ozarks but it works anyway.)

I think that lusting for "the open road" is very American. We love to imagine ourselves leaving the city behind and flooring the gas pedal into the wide countryside. But reality is full of speed traps and hidden cops who definitely do not have ticket quotas. You end up obsessively watching for speed limit signs, especially in the more forlorn parts of the state. Even if you give the local sheriffs no reason to pull you over, "the open road" is romantic to imagine but dull to actually drive on.

After making the same journey enough times, you start to recognize little things on the monotonous roads. One farm has Gadsden flag that gets more and more raggedy every time you pass it. In the middle of one specific field, an roofless shack looks like someone keeps repainting its interior walls. (They're bright green.) A weatherbeaten Baptist church on the side of the highway has TRUST THE PROCESS on its sign instead of a weekly Bible verse. (Sometimes it seems like there's a church for every farmhouse.) The confederate flags over various people's entry gates are all tellingly tattered. Belief in "the lost cause" is not paying off.

Repeatedly crossing the state also means you learn where you should stop. After making the trip enough times, you will know which city has the really good pizza place, which one has a bakery in the gas station that actually makes everything on site (worth the detour), and where you found that charming park with shaded pathways for when you have been strapped into the driver's seat for too long. 

This sausage roll was worth nearly getting lost.


And of course, you learn which towns to pass through without tapping the brakes. You may, for example, find out that there isn't a clean bathroom in all of Gustine no matter how desperate you are. Relatedly, you will also figure out which towns have the worst speed traps. (If the town is only a few miserable buildings huddled around an intersection and you wonder where the money comes from, the answer is outsiders like you.) 

You may ask how I know the food in every gas station on the entire lower third of the state. After all, I theoretically take the same roads every time. But no amount of satellite aid can fix my sense of direction. Even when I can get maps beamed in from space, I get so far off course that it's better to figure out a new route than to backtrack to the last time I was on the right road. But going through every town I wasn't supposed to means I find such convenience store oddities as freeze-dried Oreo cheesecake.

It's like dessert jerky.

On the subject of dining at gas stations, apparently "hot honey" is the new salted caramel. Trend-chasing places are putting it on everything, up to and including pepperoni pizza.


As I put more miles between myself and economic prosperity, I see a lot of double-stacked billboards begging for someone to come up with something to advertise on them.  

As the counties go by and the roads get lonelier, the pop music of the cities gives way to unrelenting country and Christian radio. If you're lucky, you pass through a college town with a student-run radio station playing eclectic music. But that is only a short reprieve from the programming of America's heartland. And after listening to country or Christian radio, you begin to understand why so many people in the lonely parts of America get angry and sprout Trump flags.

Country songs have gotten very combative in the last few years. Nashville's songwriters love to defiantly dare some imaginary city person to take away their cotton fields (sorghum fields aren't as lyrical), or to seize their wife/kids/homemade wine. Since no foreign invaders have given their songwriters and listeners an enemy to unite against, they have to pretend that urbane armies are attacking them from all sides. It is certainly lucrative. 

Incidentally, "homemade wine" is oddly popular in country songs right now. I think it's supposed to represent some imaginary version of "old fashioned" (just like every country song, by industry executive fiat, must use the phrase "small town"), but I didn't see any winemaking supplies in the various stores I stopped at for food along the way. I guess it's easier to imagine that someone else making homemade wine than to do it yourself. 

After an hour or two, country gets too repetitive to endure. Even if you never listen to it at any other time of your life, you soon notice that you're getting served the same handful of pre-approved songs over and over. Retail background music has more songs on rotation.

For a while, I switched over to Christian radio out of anthropological interest (and because there were no other options). But that soon got too depressing. If country music is under threat from people who brunch, Christian radio is at active war. The pastors make it sound like they're the only survivors of the great Bible-burning of last Wednesday. 

Christian radio has a bumper crop of ministers ready to tell you exactly why you're not good enough. The number of metaphors they can bend into a guilt trip is astounding. And lest you dare privately disagree, God's self-appointed representatives punctuate every other sentence with a Bible citation to remind you that their version of the Lord doesn't like independent thought.

I'm not a morning person, but in the summer there's something special about the hazy early hour when the sun has not finished rising and the day's heat has not yet arrived.

On Christian radio, all of the news breaks between the sermons are delivered in an angry shout, making me wonder about the heart attack rate of Christian newscasters. I was particularly interested in the godly outrage over one city's ban of corporal punishment in schools. I could hear the announcer's fists pounding on the studio table while he furiously ranted that the ban includes private schools and therefore is "government intrusion." He tap-danced around the whole "corporal punishment" business with vague yet reassuring phrases like "parental choice" and "personal freedom," carefully avoiding any mention of hitting children. I was amazed that anyone could so deftly use weasel words at peak bluster.

If we turn the dial away from supply-side Jesus, the commercials in smaller towns often feature actual people in between the corporate ads. After Pizza Hut shouts their latest promotion at you, Jenkins himself comes on and says that Jenkins' Plumbing is ready to fix your emergencies at any time, even if your pipes leak in the middle of the night. Then the local librarian comes on ("It's been a few weeks, and I'm glad to be back!") to tell everyone that the library will have an architectural history talk (which will also be recorded and posted on their Facebook page) and an AirBnB workshop in the upcoming week.

It's almost time to turn off the headlights and get out the sunglasses.

Eventually, as you get near a big city, pop music comes back in both English and Spanish. The change in language is refreshing whether you can understand a word or not. Unexpectedly, I found an elevator music radio station with a suprisingly long range. I actually like elevator music-- so much so that I have favorite eras and also recognized several specific recordings. You may not be surprised to learn that no one wanted to pay to get their commercials aired between the inoffensive renditions of forgotten pop hits. Instead, as the announcers heavy-handedly reminded us between songs, Simply Beautiful 91.3 is funded by donations which you can make any time, day or night, on their website. 

If, as I do, you prefer to start driving in the dead of night, you often find yourself passing through towns just as the flea markets are opening for the day. I couldn't help stopping at a particularly overcrowded one that felt like a last detour for things on their way to the dump.


Places like this are perfect for meditating on the fleeting nature of life and how everything that seems so important won't be after enough years. After all, someone probably spent most of their life swatting children and guests away from "the good china" only for it to end up in a box on a folding table in the sun.

Maybe they should have just let the kids play tea party with these.

I think that back when wedding china was still a thing, manufacturers dripped heavy sentimentality in their advertisements about "starting traditions," enticing young brides and grooms with the idea that many decades later, their descendants would carefully unbox the same ancestral plates every Christmas and fondly remember their triple-great grandparents. The china then went into the heavy china hutch that took up an entire wall in the dining room, never to leave the shelves again. Many of my friends grew up with parents or grandparents who reserved the good china "for when the pope visits." Now that it's time to hand the china on, no one has room for the hutch and nobody has fond memories of special meals on the fancy plates, so the would-be heirlooms end up in places like this.

Also, people don't like gold or silver rims on plates now that we all have microwaves.

I also found kitchen things that almost certainly were fond parts of various people's holiday memories (unlike the hand-painted plates), including this cookie press with all the stencils still carefully tied on. Fortunately, I didn't waste any money on it because I bought the same one and it failed me.



A lot of things seemed less like junk and more like stuff that can't find the people looking for it. Perhaps things like this accumulate in small towns because no one ever stops long enough to buy them. I'm pretty sure a lot of people would like these grilling racks, but no one thinks they're worth 4 hours on a two-lane road.

Speaking of reasons to pull off the road, we in America don't appreciate free bathrooms like we should. In many other countries, you can't lower your drawers without paying a fee. But in the United States, there is an implied social contract that most drive-thrus and gas stations will let people use the bathrooms for free. I should note that the US didn't naturally allow everyone to relieve themselves free of charge. It took a nationwide campaign for everyone to freely pass their water. But now, you even find government-funded rest stops on major highways. 

It may look sparse, but it is clean and it is there when you need it.

Even gas stations have clean and often charmingly decorated facilities for any travellers in time of need.

I think each of those brands were hand-burned into the molding at the ceiling.

In all seriousness, a lot of my friends who have crossed the Atlantic tell me that Paris/Vienna/Rome/wherever "smelled like pee." It's not hard to conjecture that a lot of people don't want to lighten their wallets every time nature calls. 

Whenever I feel bad about where things are going in this country, free toilets give me a small bit of hope. They are a little reminder that there's some bit of goodness left in nearly everyone, and that most people aren't trying to squeeze money out of every part of our existence.

But before my rhapsodies about free bathrooms make everyone outside the US want to renew their passports and experience all that our plumbing has to offer, I should note that not every roadside stop is quite so lovely. Sometimes, when you end up walking cross-legged out of the car in desperation and cursing your love of 44-oz fountain sodas (another uniquely American delight), you end up in places like this.


When you finally reach Houston, the local humidity greets you before any of your loved ones have a chance. The condensation soon made my rear window nearly useless.


But even when you get there, you are nowhere near done driving. Houston is one of America's largest cities, but it's more like a suburb that keeps stretching farther and farther up the highway. As the various warehouses and strip malls get more densely packed on either side, you may think you'll soon be off the road and blissfully done with the car. But no matter how close you think you are, you are not there yet. 

This time, our drive took us through Houston and out the other side. We ended up staying right by the NASA space center. Even though it is literally on a street called "NASA Road 1" (Or "NASA Parkway," the street signs are a little inconsistent) and has big ornamental space shuttles out front, Johnson Space Center is easy to miss. It sits on a massive tract of land, but it only abuts the street for a few short carlengths.

While the space center was originally built far away from the city, Houston has sprawled out to it. Strip malls and questionably built mcmansions are crowded into every lot that could be parceled out. Anyone doing the NASA tour will drive past an astounding number of strip mall plastic surgery "spas." I'm not sure if this means there's still a lot of money to be had in working for NASA in spite of the budget cuts, or if people are stretching their funds in an attempt to look like it.

Even the most mundane of businesses take advantage of being so close to outer space. For instance, you can do your laundry among the stars. 

Or, if you so desire, you can go to Saturn and buy a burrito that may have been drying out on hot rollers long enough to actually fly there.

 


NASA even found its way to the hotel I booked. The owners were proud to show that an actual astronaut with his own Wikipedia page stayed there on his way off the planet. 

I think the paint covers the hotel's previous name. Hotels often change ownership, which usually means the same people work there but the logo on the sign is replaced.


Naturally, I was so thrilled to finally get out of the car and make myself at home. 

Everything tastes better out of a wineglass.

By happy accident, I managed to book one of the few places that hasn't yet painted all of the walls gray. Also, I think a lamp on both sides of a bed make it look so much more inviting. I may keep an eye out for a matching-ish pair of table lamps.

The bedside notepad has apparently sat undisturbed long enough for the pen to get tan lines.

If the presence of colorful paint made this place seem dated, everything else turned the room into a time capsule. The ceiling lights had those fluorescent bulbs that were once so popular among people trying make a statement out of saving electricity. 

The handwashing sink also had an unexpectedly vintage touch: a vertical Kleenex slot in the front. I hadn't thought about it until I saw it, but every motel used to have one of these and now most of them don't.


As I washed the drive off of myself, I couldn't help contemplating the complex network of contracts, manufacturing deals, supplier negotiations, meetings, conference calls, and emails that ultimately led to bracket-specific shampoo bottles (complete with indicator windows so the room cleaners can see whether they need replaced) and the proprietary brackets that hold them. They remind us that everything we buy, from frozen corn to cars, is the result of a complex supply network that encircles the globe. I hope none of our elected officials start kicking up trade wars.


Some people like sightseeing once they've rested up a bit, but I prefer to wander the hallways of whatever hotel I'm staying at and see what unexpected yet mundane things I can find. I love the little glimpses of the people whose lives have temporarily brought us all into the same building, like the parents whose child was very proud of their Little League achievements and wanted the world to know. 

I imagine the conversation went something like "Mom, put my sign on the door! Mom! Mom!"

 

You also see people leaving their shoes outside the door. I loved the implied trust.

Sometimes, you find complete stories on a little paper sign. In this one, we can see an emotional tension that escalates from the beginning of the typed text to the end of the decreasingly legible handwriting, climaxing where the paper was ripped apart.


In the downstairs hallways, one finds odd remnants of the peak covid era. Fading signs about social distancing remind you how long it's been since we all stayed six feet apart. And the bathroom stalls hold displays of wealth that future post-pandemic generations will never understand.

Yes, our American stall partitions are over a foot (viz. 3 decimeters) off the ground. However, I didn't have to get out my coin purse to gain entry.

Whenever I stay in a hotel, I am always struck by how impossible it is to get rid of a pizza box. It doesn't matter whether the place has a concierge with a solid brass nametag, or whether it has an abandoned swimming pool filled with dirt. Nor does it matter whether you booked the kind of room that has a bed covered with feather pillows or if you only got translucent blankets and a bathroom with extra-scratchy toilet paper and a stained sink. The trash cans are always as puny as the ones one tucks under the bathroom sink at home. Furthermore, the trash cans in the lobby (if there is a lobby) are barely large enough to handle the candy wrappers and empty cups that people scoop off of their car floors at the end of a long journey, and certainly aren't ready to receive the the box that held last night's extra-large with green peppers and pepperoni. Nor is there ever a large-trash dropoff downstairs unless you count the dumpsters behind the building (and that's if they're not locked). And so, your takeout containers and other food-related cardboard inevitably end up stacked on whatever passes for a table, giving even the most tastefully-appointed hotel room all the dignity of a two-bedroom house shared by 5 college students. 

Of course, when one travels, it's nice to venture outside at least a few times. Stepping out is an easy way to see why Houston is famous for its heat and its horrid humidity. I think this restaurant doubled its profits with a hastily taped-up paper sign:


Actually, a lot of businesses in the NASA area have some seriously expensive custom neon signs. I soon found out why they could all afford it: a neon shop right on NASA Road 1 (which, in a very Houstonian way, shares a parking lot with a car dealer).

It was nice of those neon people to do (presumably) discounted sign work for their neighbors.

Houston is a great place to test your car's antilock brakes (not that you have a choice). But being trapped on snarled roads with terrible drivers comes with an unexpected upside: if you get lost (and you will), you can just stop wherever you are and get out a map. A car half-pulled into a random driveway with its rear end jutting into the road is nothing to these people. (Houston may be the one place in the US where I am an above-average driver.) I think navigating the traffic explains that peculiarly frazzled look I always see on people checking into Houston hotels. 

Eventually, of course, one must leave Houston. Some of the city's infamous humidity inevitably travels with you. Any sealed bag soon beads up with water as you drive away.

 

If you're going to drive across Texas, you should do it in the spring. Springtime in Texas is compressed into a few short weeks. There isn't much time between the last freeze of the year and the heatstroke days of summer. As a result, all of the wildflowers frantically rush to come out of the ground and bloom before they get browned to a crisp. In the best time of the year, all of the highways are covered with splashes and swaths of colors that would make Monet swoon.

And maybe if you make enough wrong turns among the flowers, you can bump into this roadside tallow shack that I passed once and haven't seen since.

I don't know how many inadvertent detours it took to get here.