Page 10 Portland O bserver, February 11, 1982
She called it a typical Manhattan
brunch.
They could easily have stepped out
o f the cover o f Ebony or Essence,
bright, well-educated, articulate, at
tractive and upwardly mobile.
As a matter o f fact, Charles was
once the subject o f an interview in a
major men's magazine, and Earline
is a former television producer from
Baltimore.
The Wilsons live in a co-op pent
house in a West Side M an h attan
building that is being restored. He
works for an in tern ation al educa
tion agency near the U .N ., and she
works fu ll-tim e in their jo in tly -
owned marketing consulting busi
Helen Fletcher is a widow and a
retired public health nurse who lives
in the C o -O p C ity development in
the Bronx. She was born in Oxford,
N orth C aro lin a, and grew up on a
farm outside Morristown, New Jer
sey.
She recalls, " In M orristow n, we
raised chickens and pigs, and we ate
a lot o f raw fru it, nuts and vege
tables. M y father hunted for game.
It was p le n tifu l around that area
back then, and we freq u ently ate
s q u irrel, ra b b it, pheasant and
turtle.
“ W e had a lot o f one-dish meals
because that’s what my father want
ed. So we had a lot o f ham w ith
beans put in a p ot, seasoned and
cooked all day. And stews. We had
a lot o f stews. And we cooked just
about everything with sugar. I still
do. I never know salty rice u n til I
came to New Y o rk .”
New York Businesswoman Frances Savage serves a typical M an
hattan cham pagne brunch featuring her own Parmesan Oven-Fried
Chicken, Super Brunch Salad and fried Plantain.
{Continued fro m page 9}
less he absolutely had to.
Today there are new stirrings.
New theater and dance groups rise
up almost every week. Most o f them
die just as quickly, but others take
their place. A few manage to hang
in there.
The state o f New York has built a
beautiful new State Office Building
in Harlem. There are new construc
tion and rehabilitation all over the
place.-On Striven* Row, beautifully
restored brownstones recall a long
ago era o f gentility and elegance.
Sm all’ s Paradise and the Cotton
Club are gone, but the Apollo is still
there. It is battered and dirty, and it
is closed much o f the time, but it is
there. Maybe someone will restore
it, too.
In the meantime, the Black Amer
icans o f New Y o rk and environs
have carried their own and the
Harlem heritage into all parts o f the
city, creating new lifestyles fo r
themselves and m aking their own
contribution to the New York style.
It shows in every aspect o f their
lives, including cooking and enter
taining.
Those styles, like almost every
thing about New Y o rk tend to be
eclectic. They borrow from every
where, including the cultural past o f
other areas o f the country and other
nations. Soul food has undergone a
sea o f change in the process o f re-
crossing 110th Street.
It has happened because New
York is a port city. The foods o f the
world find their way to its markets,
and this infinite variety is one o f the
things that make New York such an
exciting place to live.
Frances Savage says she could
easily live almost anyw here, but
right now New Y o rk , p artic u la rly
M anhattan, is where the action is,
and it’s where she chooses to be.
A businesswoman and manage
ment consultant, Ms. Savage lives in
a West Side high-rise apartment that
commands views o f Lincoln Center
and Central Park.
“ Everything I w a n t,” she says,
“ is right here.’’
T h at statement applies to her
career and her non-working life. A
woman who enjoys cooking and en
tertaining, she finds New York the
perfect place fo r an adventurous
palate.
“ Just two blocks from me is the
most fabulous market. I can get al
most anything you can im agine.
Fresh fru it and vegetables from all
over the world. The finest meat, fish
and p o u ltry. You name it. I f they
haven’ t got it, they’ ll get it fo r
you.”
As if to demonstrate the variety
o f choices for her guests from Kraft,
she prepared a champagne brunch
that featured oven fried chicken, (a
true Southern dish), fried plantain,
(a Latin American favorite), and a
salad o f fresh mushrooms, lettuce,
tomatoes and C alifornia avocados.
It was accom panied by a punch
made
of
New
Y o rk
State
champagne and orange juice.
Mrs. Fletcher was one o f six chil
dren. She shared cooking chores
with her mother and sisters. “ I did
the main dishes and breads. M y sis
ter made the desserts.”
F or her guests, she prepared a
skillet spaghetti dinner w ith salad
and a corn pudding dessert. She
combined spaghetti and sauce at the
stove and served them in one dish
for simpler, easier serving and a fas
ter clean up.
That kind o f efficiency provides
simple, delicious meals and leaves
her a lot o f time for more important
ness. They enjoy their ife and the
city around them.
Part o f that life involves eating
well. Both o f the W ilsons are ac
complished cooks, although he says
he has been banished fro m the
kitchen except on weekends.
On the other hand, Charles is not
much o f a meat eater. One result of
this is that the soul bird appears on
the WNson menu fairly frequently in
a variety o f guises.
For the guests, E a rlin e W ilson
prepared a hot and spicy oven bar
becued chicken, her special maca-
(Please turn to page / I)
GOLD EAGLE FISH MARKET
H elen F le tc h e r o f th e Bronx
serves her sp ecial s k ille t sp a
ghetti dinner w ith Corn Pudding
D essert and an a p p e tiz e r of
fresh grapefruit halves.
BUFFALO FISH................................................. 91.59/lb
CULTURED PROTEIN FED CATFISH............92.60/lb
GAR.................................................................... 12.26/lb
GOO................................................................... 91.89/lb
NEW ORLEANS OYSTER............................... 91 99/jar
activities such as her senior citizens*
dance class.
Earline and Charles Wilson have
an instant fam ilia rity about them.
safewayj
F lo w n in daily fro m Louisiana at a lo w lo w p rice.
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Valeratfne’s D ay S ale
Boneless
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Beef Bib
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Safeway Quality Beef.
Boneless Steak
Safeway Quality Beef.
Small End Cut
sunn, ,
79
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Lucerne Sour Cream
2-Liter Soft Drinks
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Margarine
Nucoa . . . Limit 2
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