Lena

I would like to introduce you to Lena.

I learned to sew on Lena. She belonged to my grandmother, who got it from her mother, who got it from… well, I will get to that. I know not why she is called Lena - She has always been called Lena, ever since I was knee high to a grasshopper, and that was a long time ago. Although Lena was of grandmotherly age even then.

Lena has an ID tag, which is inscribed K248437. Date my machine confirms that Lena was born in 1902 in Elizabeth, New Jersey USA.

So how did she get all the way here? Well, Lena has a birth story, and my job is to share it with you. I’ll tell it to you just as it was told to me.

You see, my great grandfather was a builder, and was responsible for building and supervising the building of many of the grand buildings, schools and government dwellings you see around Perth, Western Australia. Great Grandfather was overseeing the building of Christian Brothers College a century ago, when one of workers and his new wife were seeking passage home to their own native country of Scotland. The wife had had a babe, was desperately homesick, and to travel home to Scotland was expensive. Being of lower working class, the labourer did not have enough money for the ship fare and had asked his employer, my Great Grandfather, for the loan of 5 pounds to make the fare.

My father’s family is not known for their generousity, but being a fair man, he made a deal with the labourer. As 5 pounds was a LOT of money back then, the labourer was to leave something of value – in this case, it was Lena  – as collateral, and a 5 pound loan was made. The deal done, the worker and his new family made their way across the sea to Bonny Scotland. The labourer never returned – and was never heard from again.

And Lena became part of the family.

Lena still has all her attachments in a special case which came with her when she entered my Great grandmother’s world. Her manual has seen better days, and is crumbling away inside a zip lock bag. Not like Lena, she still sews – well, she did when I last saw her used, which was in 1995. She has since been in storage, staying at my mother’s home until I had her shipped here this week. Her treadle still treadles, her bobbin winds, but the tension spring needs repairs. I even have her oil bottle.

My grandmother – like her mother – sewed on Lena right up until she was unable to sew anymore. She did have an electric sewing machine – it was quicker for those long seams – but she still did some of her stitchery on Lena when it suited her.

Lena has just celebrated her 106th birthday, her body is understandably a little battered. I found an online restoration guide – but really, her japanning is still almost perfect except on the base plate where it’s chipped. And underneath some oily residue her painted flowers and swirls, her brass plates and her engraved silver is still perfect and needs a clean as a century of oil is a little hard to remove. Her shellacking looks a little sad but I think my skin would look no better at almost 107 years of age.

   

So that’s Lena’s story. Just the way it was told to me.

Would You like Fries with That?

For the princely sum of 20c I could have the world’s best prize. A paper parcel wrapped in newspaper, clutched to my chest as I’d inhale the rich smell, steam rising from the hole torn in the paper. The hole was important. The minute the parcel was collected, a hole would need to be torn somewhere central – a long slit more than a hole, really – and this let the steam escape, keeping the content from going soggy.

In those days, chips were made from real potatoes. The Italian owners would peel and cut their potatoes by hand, dropping them into the hot lard until they sizzled and bubbled their way to a light brown gold, the colour of a light summer tan. They would be lifted out in metal baskets, and sat, dripping, over the vats of hot fat.

No such thing as paranoid arteries back then.

Later, when they were needed for a customer, those golden morsels of potato were re-cooked, this time a deeper gold that crisped up to perfection until the inside became a fluffy, light, soft consistency. t was the perfect mouthful – the crisp crunch and the salty tang on the tongue, followed by the comfort food feel of fluffy butter soft potato inside. It was heaven to a young girl who would take that parcel of love and sit under the shade of a tree and consume the content, chip by chip.

Is it any wonder I have a food relationship issues…

Sometimes, with friends, we would add to that little parcel. Back then, fish cakes were made with real fish. All the little bits and bite sized chunks of whiting, snapper, dhufish and bream were whacked in a bowl with eggs and seasoning and breadcrumbs that the Italian owners would crumble themselves. Hard, crunchy crusts and leftovers of Italian breadsticks and garlicky loaves, flattened and crumbled and added to the fishy, eggy mix. Roll these beauties between the palms, plop onto the grill plate and flatten with a spatula. They were a delight and only added 10c to the total of the cost of the package.

When I was older, I would walk with friends on a Sunday, on my way home from  Church, talking and munching chips and feeling the sun on my back and the wind in my hair…  and a twinge of guilt would pop into my heart. Surely God would not be mad at me for spending my collection plate money on such parcels of wonder, would he? For my God, surely, wanted me to be happy, and this was the only way I could afford to buy fish and chips and be a part of the group, part of the clan, part of life. This made me happy.

I still remember those fish and chips with fondness. Especially the chips.

Newspaper has given way to plain paper. Real potatoes have given way to frozen bulk chipped factory grown pesticide treated factory sized lets-call-them potatoes. The oil is homogenised, pasteurised, texturised low fat and chemically enhanced, all in the name of health.  Let’s not even start on the fishcakes.

Nevertheless, these days, I am on a sometimes quest for that perfect chip. Every time we have chips – which is not often, due to the scare of partied out arteries and the food relationship issue – I search through for the chip that has that perfect, tanned crispy outside. I long for that just-right salty tang on my tongue, and with the anticipation of what is to come, close my eyes, draw breath and sink my teeth into what I hope will yield the perfect, buttery fluffiness of the perfect chip…

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