WOW #15

Leftovers

MMM, leftovers

I recently encountered a very strange word (don’t ask how) that had me scratching my head. It is as awesome as it is mystifying. The word I’m talking about is, wait for it…

Tittynope.

Yes, you read that correctly. Tittynope. It is defined on the Merriam-Webster website as: a small amount of anything that is left over. From what I’ve gathered, it’s mostly just applicable to food, similar to the word ‘Ort’. So that leftover chicken from last night, that’s sitting in your refrigerator? That’s tittynope. You have tittynope in your fridge. Don’t you just hate when your mom serves tittynope for dinner? As you can tell, it’s really fun to use in context, especially when your 11-year-old male mind runs free.

“Excuse me, waiter, may I have a box for my tittynope?” Next time you’re at a restaurant, try that and watch your waiter or waitress’s facial expression. If they are dedicated enough to their job and too polite to ask what that is, they may just go looking around the restaurant for some kind of nipple container, probably not though. They will likely just call you a pig, but still, it’s worth a try.

My biggest question about this word is, where the Hell did it originate from? M-W doesn’t give word history, and Dictionary.com hasn’t heard of it. What was the situation that created this word?

I can just imagine some guy eating a pizza, and after he finishes, there is a little piece of leftover pepperoni on his plate.
His friend then walks up, out of the blue, and asks:  “Hey, is that a titty?”
And then the guy who ate the pizza goes:  “Nope.”
Then the other friend thinks to himself:  Hmm, Tittynope.

Then, boom, leftover food regularly starts getting called tittynope, and somehow this word makes it all the way into the dictionary. Although, I’ve never met anyone who actually knew the meaning of it, or has even heard of it for that matter. So, I am going to try to change that, one use of the word at a time.

All this writing has made me hungry for a little snack, and I can see that my friend has some tittynope on his plate. Anyway, you should be ashamed of what you’ve been thinking.   😉

 

Autoprompt – What’s In Your Fridge?

PROLOGUE

When I saw the above autoprompt, I wondered, “Who would want to know what’s in my fridge?” Then I remembered, if we go to a party at someone else’s house and use the washroom, we always nose through the medicine cabinet. Hmm, Rogaine and hemorrhoid cream – he’s got problems at both ends. So yeah, you know you wanna know.

Refrigerator

It is said that, the poor eat calories, the middle class eat nutrition, and the rich eat presentation.

Even when I worked in offices after we were first married, we were still only one short half-step up from being living-under-a-bridge poor, so calories were important. I always wanted to eat – well. Later, when I took off the shirt and tie, and donned the blue-collar to work in manufacturing plants, calories were important. The wife watched a lot of TV cooking shows, and bought and read a lot of cookbooks.

The wife of a couple down the street often complained about her husband’s food wants – meat and potatoes, meat and potatoes, seven nights a week. At our house, it was homemade pizza, perogies and potato pancakes, soups, stews and spaghetti, Chinese food, tacos, stroganoff, goulash, tourtière, schnitzel. One time we had menus for seven weeks in advance, with no duplicates.

To make this dizzying array of global dishes requires quite a varied supply of raw materials. This need explains the wife’s 36 place spice rack, and the 24 spot herb rack, with more in the cupboard, and a few growing fresh, on the back deck. Almost everything we have, because of personal preference, allergies and cooking options, we have multiple versions of.

Starting above the stove is a cupboard full of cooking alcohol – red wine for pasta sauce, white for chicken and turkey dishes, Chinese cooking wine, sake for a couple of Japanese recipes, and brandy to soak Christmas cake in. The only stuff that I drink is the occasional bit of Crème de Menthe on crushed ice, when I’ve overindulged in rich food.

Come the apocalypse, the basement storeroom will feed us for three months. Aside from cookies, crackers and canned goods, we have 12 sizes and shapes of pasta and noodles, 2 brands of tomato sauce, plus marinara and Alfredo sauce.

There are usually about 36 two-liter(2-quart) bottles of Pepsi, and ten or twelve 710ml(20 oz.) six-packs. We keep a 30-pack of bottled water ahead, to replace the one in use under the cats’ feeding stand upstairs, and one or two gallons of distilled, as well as a dozen cans of ginger ale.

There are 4 types of rice – long grain for plain white rice, Basmati rice for body, Jasmine rice for sticky rice dishes, and instant Minute Rice. We have all-purpose flour, cake & pastry flour, bread flour, specially-fine-ground blending flour for thickening soups, sauces and gravy, rye flour for making pumpernickel rolls, and spelt flour, which like rye, is not wheat-based, and suitable for the allergic grandson.

Currently there are 20 pounds of Superior, white potatoes for boiled and mashed, 20 pounds of Russets, which make great French fries and potato salad, and 5 pounds of new baby whites in the ‘beer fridge’ for suet roasting and skin-on salad.

Onions include, cooking, Spanish, sweet white, occasionally a red onion, a bag of perishable Vidalias in the fridge, shallots, which like leeks aren’t quite onions, and green onions, in the upstairs fridge, which I’ll get to next post, after we’ve had dinner.

Poor overworked, under-appreciated beer fridge! No actual beer in it, so BrainRants better give me at least 24 hours warning of any surprise visit. Instead, it has 4 varieties of soft drinks, several flavors of coffee creamers and salad dressings there’s no room for upstairs, three dozen eggs, two more dozen pickled, extra bags and blocks of cheeses, and sour cream and margarine, so we don’t run out upstairs.

Besides the onions and baby potatoes, there’s a cabbage and a half, a large broccoli, an extra lettuce and a multi-pack of romaine. It contains the son’s individual yogurts and rice puddings for work meals – and leftovers….Yum! Yum!

A Yankee society doyenne imperiously informed her Georgia plantation-owning host that, “Up north, we think breeding is everything.” He replied, “We like it down here too, but we got other hobbies.” I’ve never run into another home which revolves quite as much around food as ours does. It has to. It can’t escape the gravity well. We read – a lot. We watch some television, and we allow computers to suck our time and insult our intelligence.

If we’re not shopping for food, or storing food away, or cooking food, or eating food, we’re concealing evidence tucking leftover food away, often in the fridge upstairs. Come back next time, when I finally get around to describing its interior, and explain why we had to reinforce the kitchen floor.   🙄

#488