Bena Mae’s Kitchen: Spring Cleaning

The flowers are blooming, the birds are singing and your house feels like it’s stuck with the winter blues. It’s time for the annual spring cleaning, a tradition that allows us to freshen up our homes and get a head start on the hectic summer season.

In days gone by, this was not only a tradition but a holy ritual as if it were the eleventh commandment handed down to Moses from God. Set in stone, it seemed, by housewives of an earlier period. And they practiced it religiously. Especially my mother who was obsessed with cleaning.

As I remember, every member of the family pitched in. Cleaning supplies were brought out, bed springs and mattresses were taken outside for airing. It was time to bring out the summer bedspreads that replaced the heavy quilts and blankets that kept us warm throughout the winter. Windows were washed, both inside and outside, fresh curtains replaced the old ones that reeked of smoke from the winter fires, rugs were hung on the clothesline and beaten to a fare-the-well.

The smell of Old English Furniture Polish permeated the air. Every wooden surface was polished to a high gloss. Linoleum floors, which were common back then, were mopped and waxed until they gleamed. Wallpapered walls were cleaned from floor to ceiling with a little wad of putty-like material. Then there was the part about getting rid of clutter. " Do I really want to part with this… is this too good to give away?" Decisions, decisions. 

But the sweet rewards of sweat and toil came when the job was finished. Freshly ironed curtains blowing in the breeze from the open windows gave a feeling of contentment and pleasure. Crawling into the bed that had the lingering smell of the sun was like Heaven. It was a feeling of accomplishment, of closing the door on the cold dark days of winter.

I leave you with these comments from famous women on the subject. 

This theory on housework by the late Erma Bombeck may appeal to some of you:

"If the item doesn’t multiply, smell, catch fire, or block the refrigerator door, let it be. No one else cares. Why should you?"

And from Phyllis Diller:

"Cleaning your house while your kids are still growing is like shoveling the walk before it stops snowing."

Lastly, as Joan Rivers points out:

 "You make the beds, you do the dishes and six months later you have to start all over again."

My philosophy exactly.

This is almost like the eggplant casserole that is served at the restaurant in Shakertown at Pleasant Hill, Ky.

 Eggplant Casserole Delight

1 medium eggplant

1 1/2 cups water

1/3 cup chopped onion

1/2 cup chopped celery

1 can cream of mushroom soup

1/3 to 1/2 cup milk

1/2 cup chopped bell pepper

1/2 cup shredded Cheddar cheese

1/2 cup fine bread crumbs

1 teaspoon salt

3 slices bacon, partially cooked

Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.

Serves 4 to 6.