I often find myself asking that very question. IS my food glamorous enough? I fear, though, that by the exacting standards of the ladies of 1963, my efforts aren’t quite up to snuff. I don’t serve my fruit salad in darling carved grapefruit baskets, my radishes are rarely roses, and I don’t think I’ve turned mushrooms but once.
All is not lost, however, as I received this little blast from the past for Christmas from my friend Susan. I mean, not only is it a food glamorizer, it’s a KITCHEN MAGICIAN food glamorizer. I mean, really, what could POSSIBLY be cooler? Nothing, that’s what.
It’s kind of fascinating that the era that produced frozen peas, condensed soups, and a cascade of other “convenience foods” also produced the glamorizer. I wonder what it could do to frozen fishsticks?
I have yet to unleash any glamorized food on this unsuspecting world, but the time will come to string the celery, carve the pumpkins, and peel the carrots as they have never been strung, carved, or peeled before… or, well, at least not for a good fifty years. Now, if you’ll excuse me, I have some radishes in dire need of glamorization.