Right to Dry Movement: Pro or Con?

This idealistic picture of the early 20th-century housewife describes how I feel when line drying my laundry. I love to dry my clothes outside. Apart from the economy of it, I have found going outside and hanging the clothes on the line very tranquil, almost meditative. The sunshine beaming down, the sound of nature, the fresh air, all would make for a calming break in my day.  Then we moved to Ohio. The Home Owners Association (HOA) for the subdivision we moved to does not allow clotheslines. I have had to revert to drying racks. I still get to hang my clothes outside, but very few of them at a time, in a confined area on our deck, away from the prying eyes of the neighborhood association members.  I suppose I understand their thinking. Clotheslines are a thing of the past, something used by people who cannot afford a laundry suite in the homes. They feel it "cheapens" our home values seeing other peoples linens flapping in the wind. But in a world where fuel costs are rising, pollution and greenhouse gasses are destroying our environment, and "all-natural" is the phrase of the day, should we be forced to use conventional appliances? Moreover, should a small group of individuals have the right to regulate how we choose to do something as basic as our laundry? These questions have started a movement.

The Right to Dry Movement began in Florida in the 1970s.  Many years later, Colorado, Utah, Maine and Hawaii, as well as Ontario Canada, followed suit, passing legislation allowing homeowners the right to line-dry their laundry, superseding Home Owner Association (HOAs) rules to the contrary.  There are now 19 states that have some sort of Right to Dry law on their books, and it continues to grow. While 6 states' laws explicitly affirm homeowners have a right to line dry their clothes, several other states say line drying falls under a "Solar Power" act, stating that line drying clothes is making  use of solar energy, therefore, protected from HOA laws.

There are several organizations focused on Right to Dry legislation, seeing this more as a homeowners' rights issue than anything else.  The best-known of these groups is Project Laundry List (http://laundrylist.org/) , founded by Alexander Lee in 1995. They state,

The Right to Dry is about reforming community associations and municipalities so that we can compost, garden, xeriscape, hang clotheslines, have screen windows, and participate in all sorts of frugal, green, common sense activities currently banned or severely restricted by many associations. (http://www.laundrylist.org/wp-content/uploads/2013/08/TheRightToDryGuide.pdf)

 For many people, the right to dry clothes on a clothesline is as fundamental as freedom itself, seeing the HOA laws an affront to  homeowner's rights.

Let me know what you think.  Should HOAs have the right to regulate line drying?

Drips and Drabs

This has been a crazy week for us. Our youngest had end-of-the-school-year performances at school, our air conditioning took a nose dive on three of the warmest record-breaking days of the year, and a houseful of family and friends came to town to celebrate the graduation of our oldest daughter from college! I have to say, now that it's over and done, I have neither the energy nor the inclination to make elaborate meals! The good thing that happens after guests have come and gone is we are left with Drips and Drabs. It's an expression indicating a little of this, a little of that, and leftover what-not. Being a proud, Homefront Kitchen woman, I could not possibly let them go to waste!

During WWII, homemakers were encouraged to use every scrap of food, as shortages were a common occurrence. Bones were turned into broth, fats were rendered from meats, drippings were stored for future use, and stale grains and baked goods were used as meat extenders, fillings, or dessert bases. Even the liquid found is canned goods, and water used to boil veggies, had a place in the kitchen, being used to replace water in gravies, as well as in soups and stews. Nothing was to go to waste!

In the fridge, I found two uncooked burger patties (about 3/4 of a pound total) left over from the BBQ, about 1/3 pound uncooked breakfast sausage from this morning, and some stale homemade bread, roughly 1/4 of a loaf.  I also found one ear of corn left over from dinner on Monday. Tonight's dinner menu will be Pinwheel Meatloaf, Corn Chowder, Roasted Green Beans, and Salad Greens. Using veggies is a great way to extend those Drips and Drabs, and make meals more nutritious. 

Meatloaf was a popular dish during WWII.  It was a great entree for times when meat was scarce, requiring less and making use of stale bread and/or cereal. Meat would be combined with egg, an extender (like cereal or bread crumbs), and spices. I am extending the meat further by filling it with stuffing. 

Pinwheel Meatloaf

Bake 60-70 min at 375° F

• About a pound of ground meat (Can be turkey, chicken, beef, sausage, pork, or any combination)
• About 3 cups fresh bread crumbs
• 1 fresh minced onion or 3 T dried minced onion or 3t onion powder
• 2 eggs
• 1 cup of milk or broth
• 1/2 cup oatmeal or crushed corn or bran flakes
• 1 T horseradish
• 1/4 cup Worcestershire 
• 1 1/2t salt
• 1/2 t pepper
• 1t dried mustard
• 1-2t sage
• 1 cup catsup

In a medium sized bowl place bread crumbs. Add 1/2t salt, sage, pepper, and 1/2 the onion. Add 1 egg and milk. Combine until milk is almost completely absorbed. Set aside.

In a large bowl, combine meat, remaining onion, 1 egg, oatmeal, horseradish, Worcestershire, dried mustard, and 1t salt. 

Lay down a piece of parchment, oiled waxed paper, or greased aluminum foil. 

Pat the meat on the foil in the shape of a rectangle, about 1/4 inch thick. Put bread stuffing on the meat, leaving about 1/2 inch of meat all the way around. Roll into a loaf and place in a greased loaf pan. Bake 50 min at 375°.  Top with catsup and return to oven for 10 min.

Remove from oven and let stand 10-15 min. before slicing. 

Corn Chowder

I need to comment before I give the ingredients. As I had said previously, I had a leftover ear of corn. I removed the corn from the cob and put it aside.  Then I simmered the cob (cut into two pieces) in 2 cups of water for about an hour to get a corn liquor.  This was a common practice during leaner times so the full corn flavor would be there, even if there is only a little corn.  I also used bacon drippings as my fat.  It gives it a nice smokey flavor. However, using shortening or margarine is just as delicious.

                    

• 1 ear of corn, kernels cut from the cob
• Corn from cob (about 1/2-3/4 cup)
• 1 rib of celery, diced
• 1/4 cup bell pepper, diced
• 2 cups of water
• 1 cup of milk
• 1 cup of water (for a more rich soup, use all milk)
• 1 cup corn liquor
• 1 bullion (flavor of choice) cube
• 2T fat 
• 2T flour

In a saucepan over medium heat, add fat. Once melted, add flour and stir until well combined. 

Whisk in liquids, 1 cup at a time. Add bullion cube. Stir until dissolved. 

Add vegetables. Simmer 20 minutes, until celery is translucent and soft.

Serve. Would be delicious with bacon bits on top!

Remember, it doesn't take a lot of food to make a family-pleasing meal. Never let those Drips and Drabs go to waste! 

Questions? Comments? Suggestions? Contact Homefront Kitchen at homefrontkitchen@gmail.com