2 January 2018 - Who is "Poor Richard"?

Today's entry is Poor Richard's Advice for Homemakers.

But who is Poor Richard?

And...

Is that Ben Franklin?

So a quick Google and a Wikipedia read later I find out that Poor Richard is actually

Benjamin Franklin

Franklin borrowed the name from a 17th century author Richard Saunders.

Eventually the name would be changed to Poor Richard.

Franklin published the first Poor Richards Almanack in December of 1732

So huh....there you go

Well what does old Richard have to say for us in the picture above?

Marriage: Keeping your eyes wide open for someone to be happy with and half way shut so that you only focus on them after marriage.

The egg and the hen.

This one confused me but basically it means that it is better to have a sure thing than possibility of more later.

On the next non pictured page, I chose these to share.

Fish and visitors stink after three days.

Lord yes.

Great talkers should be cropped, for they have no need of ears.

Oh the snark is strong with this one!

What is a butterfly? At best

He's but a caterpillar dressed

aww

And the last one just makes me happy

If you would have guests merry with cheer.

Be so yourself

Or at least so appear.

Here is the best one.

Be Yourself!

Don't be an expectation. Don't be a checklist of things. Don't be a shadow of someone else.

It's hard for moms, dads, wives, husbands, children to live up to a perceived expectation. Really we should just expect honesty from one another. No one ever created happiness from lies. Being truthful in this year will bring you so much more happiness than you may have expected.

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26 March 2018 - Guess Who's Back, Christ is Back, Tell a Friend

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7 May 2018 - Mary Had a Little Lamb.....Had...

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30 January 2018 - Scotch Woodcock Two Ways...and more

Scotch Woodcock - Two Recipes "From Mrs. Beeton's nineteenth century homemaking guide: Spread hot buttered toast thinly with anchovy paste. Pour over a sauce made by stirring three beaten egg yolks into 1/4 pint cream, bring to a boiling point, but do not allow to boil or the sauce will curdle." This is a traditional Victorian recipe as you can tell because we get a return from Mrs. Beeton in today's Almanac post. Basically this becomes a creamy scrambled egg on toast with anchovy paste. This is the second recipe for today "Add finely chopped hard cooked eggs to a white sauce that has been seasoned with anchovy sauce and paprika. Pour over toast." If you are wondering what eggs has to do with the title of the recipe just know that most Scottish recipes that contain chicken in it will have the word "Cock" in there too. (Don't blush you prudes) I'm not trying to be silly. (Get your head out of the gutter) ...

Almanac for Homemakers

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