LAYANA Stacking Game



LAYANA Stacking Game



My last girlfriend was a loser. Literally. A wonderful and beautiful person, but prone to losing things; keys, money, credit cards, mobile phones. Each time she lost something, she would get upset and come to me for help and reassurance.
I, on the other hand, am a keeper. Not in the American sense that women throw themselves at me, rather that if you were to ask me to lay my hands on a receipt for a pair of shoes I bought in 1997, I would be angry if it took me more than 90 seconds to locate it. Over to the filing cabinet I would stroll, R for Receipts, S for Shoes, and work through chronologically.
Had our relationship taken place in a sitcom, this juxtaposition would have led to hilarious consequences, as we laughed and joked about what a couple of cards we were and what kind of mixed-up world could ever have brought us together. Instead, we argued frequently over what she saw as something she was powerless to change, and I saw as a correctable weakness in her character.
In general I would say I find it difficult to accept other people’s shortcomings. I am not an unfair person but I do think more effort is the solution to most problems. Not losing things is simply a matter of trying harder to remember where you put them, isn’t it? Popular music is no help here, telling us:
Let it go,
If it comes back it’s yours,
That’s how you kno-o-ow
Nonsense, Christina Aguilera! I say, 『If you love it, file it away under ‘Things I love’. If it’s required at a later date, you’ll know exactly where it i-i-i-is.』
Wanting things my own way is not something I like about myself. From my love of right angles to my stubborn, black and white views on complex issues, I recognise I can be a very difficult person to be around. I also cannot fail to recognise many symptoms of obsessive-compulsive personality disorder. I have countless habits that I know serve no purpose but am powerless to avoid. I arrange my coins into ascending size in my pockets, for example, and nothing gives me more comfort than the knowledge that my forks, knives and spoons are all in the correct place, tessellating magnificently in their drawer.
I like to think that we’re all on a scale where these tendencies are concerned. I am sure many people find it difficult to settle down to watch a DVD with a cobweb hanging behind the TV. But what if the cobweb isn’t behind the TV – or even in the same room – but lurking nauseatingly in the room next door? Could you still relax and enjoy the film? As a child I remember marvelling at how neatly my dad’s sponge used to fit into the sponge-nook in his Ford Escort, but I don’t know whether this was an early warning of who I would become or the reason for it.
If I were to have a catchphrase (and I like to think I don’t), it would be, 『Fun must be sacrificed for efficiency.』 It’s harder to try all the time, it’s harder to be monogamous than to sleep with whoever you want and it’s harder to be disappointed by failure than it is to laugh and move on. That said, I have definitely crossed a line.
I no longer attempt new things because I am too afraid of failing. In my garage there exists a shrine to the person I promised I would become; scores of broken musical instruments, squash rackets and computers carefully boxed up to prevent them from hurting me any longer. I enjoy meals out, but limit my menu choices to things I’ve eaten before to reduce the risk of wasting money on a meal I don’t enjoy.
For me there is no pleasure to be had in an experience unless I complete it perfectly first time. I’m not just talking about golf here, or bowling, but simply eating a biscuit, which can be done the right way or the wrong way in my world (depending obviously on the biscuit in question). But there is another part of me that wonders why, if my way is so right, it has brought me to live alone, far from family and friends, in Swindon.
I moved here when I dropped out of university, stepped off the treadmill and took control of my future. I wanted somewhere I could be anonymous, where there was nothing to distract me from what I wanted to achieve. Unless I developed a sudden fascination with roundabouts, Swindon seemed the perfect place to reinvent myself. At no point in my teens did I think, 『I can only hope that by my late 20s I will have my own place, close to a big Asda and with equally handy transport links to Cirencester or Wootton Bassett.』 Yet here I am.
I should point out here that there are many positives to be had from taking life as seriously as I do. For example, I don’t remember the last time I fell over. Even in the recent snow and ice I stayed upright, although less by stealthy cat-like grace than by steadfastly refusing to leave my house. I would rather stay at home than take a tumble on my way to Morrisons and be laughed at by passersby. Falling is a good example of something that can be seen in one of two ways; either it is an unavoidable consequence of our get-up-and-go lifestyles, or it is an inability to perform such a rudimentary task that it cannot be tolerated. Needless to say, I subscribe to the latter ideology.
When it comes to the simple pleasures in life, half an hour with a glass of beer and an episode of You’ve Been Framed! is hard to beat. Occasionally I have to rewind and watch the same clip over and over again (I’m talking about you, girl falling into boating lake). I laugh uncontrollably but it’s not the suffering of another human being I enjoy, it’s the relief. 『It could have been me!』 I think as I watch pensioners grappling unsuccessfully with pogo sticks and dogs running into glass doors. I treat each show as a training manual for life, crossing off pastimes that represent an unnecessary risk: flying remote-controlled aircraft in misty fields, spinning round in the garden with an upturned rake on my chin, carrying a carefully iced birthday cake. Falls end in pain and humiliation; falling over, falling from grace. Even, in my experience, falling in love.
My last relationship ended in 2003 (it seems the final thing my girlfriend lost was her desire to put up with my constant nit-picking) and I decided to take a break for a while. There is no reason, I thought, why people can’t be completely happy on their own. Initially I revelled in returning home to find that everything was exactly where I had left it; that there was as much milk as there had been when I last used some and that I could watch whatever I wanted on TV. The novelty has now definitely worn off and the grass on the other side of the fence is a sickly, HD green.
I haven’t woken up with a cup of tea by the bed for seven years. It seems such a small thing (and those of you reading this who are in relationships will probably be thinking that at least when you make a cup of tea yourself it doesn’t taste like crap) but it’s one of a thousand things I miss about having someone around to take care of you. I have spent my entire adult life getting things the way I want them and all I want now is someone to give it all up for.
When you look into the eyes of the person you love, it is easy to forget that there is anything else in the world besides the river of emotion flowing between you. Why, then, do you want to push them out of the window five minutes later for putting a wet teaspoon into the sugar? Have they not been told a thousand times that the sight of the brown clusters this forms makes you feel sick? Of course they have… so they must be doing it because they hate you! You hate them, too. How could you have been so blind earlier? Then, as you are getting up to charge headlong in their direction, they laugh – and you remember why you love them – and the whole exhausting cycle begins anew.
But if true love is hard, then one-night stands hold little appeal for a perfectionist like myself. In my head I have a carefully ranked list, with things I do well at the top, and things I do badly at the bottom. About two-thirds of the way down, between making trifle and rewiring a plug, is 『showing a woman the night of her life between the sheets』. I would no sooner go clubbing and pick up a woman for sex than I would run on to the pitch at Old Trafford and start showing off my keepy-uppy skills.
My friends can’t believe how long I have gone without having sex. I see it rather like going to the cinema; of course it’s fun and if we all had our own way we would do it as often as possible, but if we don’t get round to going, it’s probably just because there were far more important things to do.
In the last few years I have met women who have made me think that it might be time to end my self-imposed isolation. From those whom I have been out with a few times, to strangers who have walked past me on a train, a brief encounter will set my mind racing about what the future could be like for us and remind me of all the things I currently miss out on. Believe me, holidays abroad, lazy Sundays and trips to Monkey Forest are all much less fun alone.
Things never get far before I find some reason to knock down the idealised vision I have created. If they are attractive, I wonder whether I am being superficial. If they are funny, I wonder whether they are funnier than me. Perhaps they will call or text too frequently and I will feel harassed, or they won’t text or call at all and I will become convinced they despise me. It could be something as small as a 『Hope your OK』 text, which will send me spiralling into apocalyptic visions of a life without apostrophes or question marks.
On the other hand, do I want someone like myself? An equally quarrelsome perfectionist, only with breasts and less body hair? Absolutely not, it would drive me insane. According to the American author and philosopher Sam Keen, 『We come to love not by finding the perfect person, but by seeing an imperfect person perfectly.』 Great, you would think, I can finally stop looking for Mr or Miss Right and just work on convincing myself that Mr or Miss Not Bad But Smells Funny And Has An Oddly Small Mouth is actually perfect. This is far more difficult than it sounds.
In the early stages of a relationship, what I call 『the lying stage』, two people will display only that side of their character that is attractive to a prospective partner. 『You love Dostoevsky, too? Wow! Well, aren’t we just two peas in a long-winded, Russian pod?』 A bond will subsequently form based upon the fictitious life that these two invented personalities could share. Friends and family will be informed that the search for 『the one』 is off. We can all get to this point easily enough, but the real challenge comes as the stresses of compromise become too much and the real person begins to manifest itself. He wants to wash up as they cook, before residue has a chance to dry out and stick, whereas she wants to leave it to soak and do it after The Simpsons. She wants to go on holiday to a place where they can do and see things of interest; he wants to go somewhere he can drink by a pool. She wants to paint the bedroom red and he wants to get Sky+. She wants to have a baby and he still wants to get Sky+.
In comedy cliché terms, this is known as the point when two people finally feel comfortable enough to break wind in one another’s company. Curiously, this is seen as a good thing. For me, it signals the beginning of the end. From the peak of potential perfection you descend down through 『going to the toilet with the door open』, past 『perfunctory sex』 and into 『cold, dead stares across the breakfast table』. I could quite happily get through a 40-year marriage without ever suspecting that my partner went to the toilet at all.
As I read this back to myself (the last line especially), my conclusion is, 『Wow. That guy really needs a girlfriend!』 Surely no relationship could be as difficult as living with my own perfectionism? If I met the woman of my dreams, would I mind her organising our CDs by genre and not alphabetically? Could I let her keep the knives to the left of the forks in our shared cutlery drawer? Of course, I’m not a fool. But that’s not what is really being surrendered in a relationship. What you give to someone, when you give him or her your heart, is control over your happiness. Their moods and reactions can dictate absolutely whether you skip out of bed in the morning or are afraid to go home after work. There is no middle ground; the joy is in the surrender.
I know that no one is happy all the time, but I have learned that unhappiness can be an awful lot easier to deal with if you know you are responsible for it, and therefore responsible for changing it. It’s in my nature to focus on the negative details so that they can be fixed. The problem is that I sometimes forget to enjoy life in the meantime and just go looking for the next thing to improve upon. As much as I want that cup of tea in the morning, and all that goes with it (security and a sense of contentment, not just sugar and some toast), I am scared that my desire to make someone perfectly happy would be an impossible pursuit and the cause of much unhappiness.
I can’t shake off my feeling that the only inevitable result of a long-term relationship is that you will see somebody else’s weaknesses and they will see yours. Eventually you will lose respect for one another and either break up or find yourselves locked into a loveless future. Am I right? Of course not! Can I change? I sincerely hope so because, as it stands, it is clearly me who is the loser, desperately looking for a keeper .
Reference: http://www.guardian.co.uk/lifeandstyle/2010/feb/13/control-freak-love-jon-richardson?INTCMP=SRCH
Somebody doesn’t like to eat with cutlery because he said:
“I am inside my dinner without cutlery.” Maybe you can try it right now.
If I see someone using a knife and fork to eat spare ribs, I just know that I will want to punch them
I am yet to meet a meal that absolutely demanded a trip to the cutlery drawer. It’s amazing what you can do to a risotto by scooping with the middle and index finger, and the only thing that stops me lifting up a bowl of soup to my lips is the appalled stares of others. When I’m alone, the spoon can go hang. That’s the reality. I suspect I am meant to confess to my hands-on relationship with my dinner; instead I want to boast about it.
I accept that, in this, I am a terrible father. I spend enormous amounts of credit from the parental authority bank, lecturing my boys on the uses of cutlery while, at the same time, watching my own hands slip unbidden across the table towards the remains of the roast chicken, determined to rip off the parson’s nose. If I was a fraud I might tell you that my suspicion of cutlery is born of an acute palate and a disdain for the way the metallic taste interferes with the flavour of what I’m eating. Even I accept this is bollocks. Try licking a clean knife from the cutlery drawer. What does it taste of? It tastes of cold.
In truth I suspect it’s all down to a killer combination of greed and self-obsession. When I eat with my hands I am closer to my food. I am inside my dinner. I am playing out some ancient need to hunt and gather, albeit on a very small scale – roughly 12 inches across. See that man in the picture at the top of this column? If the words 『missing link』 and 『Cro-Magnon』 have ever skittered across your mind, it will all begin to make a fetid kind of sense.
Spare ribs, with which I have had a long and intense relationship, are a no-brainer where hands are concerned; if ever I see someone using a knife and fork on a spare rib I instinctively know that, were we ever to talk – about anything at all – it would end with me wanting to punch them. Our whole approach to the world, to life, to the really important things like lunch, will be so completely different that it couldn’t be otherwise. Obviously it’s the same with chicken. And lamb chops. And sausages. And asparagus. And crab, and wild mushrooms sautéed in butter to a bronzed crispness, and the best kinds of salad, and mussels and clams and paella. Ooh! The crispy bits at the bottom.
One of the most delightful discoveries, on a trip to Tokyo, was that sushi was actually meant to be eaten with the hands rather than chopsticks, a complex manoeuvre involving rolling it on to its back with the index finger then placing it, fish-side down on the tongue, with middle finger and thumb. Sushi suddenly made sense. Hell, it looks like finger food. And if it looks like finger food…
Do I think eating with one’s hands is sexy? Nah. That’s a fallback for lousy novelists, who have, driven by imagination deficit, mistaken food as a metaphor for sensuality when really it’s just dinner. I can’t imagine anyone finding thumbs that smell of gravy a turn-on (though if you do, you know where to find me). That said, I have always thought the sexiest thing in the world is unbridled enthusiasm, and the hands-on approach bawls that noisily. This, at least, is what I tell myself as I brush the eating irons to one side and prepare to get up to my armpits in what I’m eating.
Now then, where’s that tub of ice-cream?
Reference:
http://www.guardian.co.uk/lifeandstyle/2010/may/16/jay-rayner-cutlery-hands?INTCMP=SRCH
Indian tummy troubles: not if, but when
October 18, 2011
Don’t forget to bring eco-cutlery when traveling to India if you don’t want to have stomachache.
It’s like a mantra, a Hindu-style chant with all the spiritual power of the sacred 『om』. In India, you find yourself mumbling it over and over again: 『It’s all part of the experience, it’s all part of the experience, it’s all part of the experience.』
No one would ever claim India is an easy country to travel through. It takes infinite patience, a Gandhi-like spirit of goodwill and an acceptance that all of the bad stuff, the dodgy stuff, the annoying stuff and the weird stuff is 『all part of the experience』. You can’t travel and expect everything to be the same as it is at home. It’s all about the differences, whether they’re things you like or things you don’t.
There are times when you wonder why you do it, why you put up with all the things India throws at you. It’s dirty. In fact, let’s not pull any punches – it’s filthy in some places. Despite public signs that say things such as 『Littering opens evil’s door』 there’s garbage everywhere, strewn across the streets and clogging up the gutters. Evil’s door is well and truly ajar. That could easily get to you, as you tip-toe through piles of food scraps and empty plastic bottles but you just have to keep chanting: 『It’s all part of the experience.』
Stomach issues aren’t a case of 『if』 in India but 『when』. And the answer to that is usually 『pretty soon』. Every traveller through the subcontinent has a dodgy stomach story. It’s impossible to get away from: whether you’re eating snacks from the street or enjoying silver service at the best hotels, 『Delhi belly』 will get you. Pretty soon your trip becomes a mental calculation of where the next bathroom facilities will be and what your chances are of making it to them in time.
The act of eating itself can be a strange ordeal for the uninitiated. You sit down in a crowded restaurant sharing a table with four or five of your new Indian best friends and order a thali, the all-you-can-eat lunch special that most places serve. Around comes a banana leaf, laid out in front of you. Right, that’s the plate. Then comes the rice, the curries, the chutneys, the pappadums and the pickles. What doesn’t seem to be arriving is the cutlery.
Then you remember: there is no cutlery, except for those five digits on your right hand. It’s a case of mixing everything up on the banana leaf, then grabbing a handful and shoving it in your mouth. Or, in my case, somewhere near your mouth. My father, a demon for table manners, a June Dally-Watkins in his own right, would have a heart attack at the sight of his son digging in fingers-first but what choice do you have? And anyway, when the food actually makes it to your mouth it’s amazingly good; well worth a few dirty fingers and an altered sense of tabletop dignity.
Public transport – where do you start? Let’s do smallest to biggest. Cycle- and auto-rickshaws are cheap but that’s only after the requisite haggling. In some places this is a simple and easygoing negotiation – in others, it requires the drinking of chai and some very serious to-ing and fro-ing. Before you know it, half the morning has been eaten up in your search for a well-priced ride. Then you climb aboard for a hair-raising dash through the honking trucks, mooing cows and beeping motorbikes that make up your typical Indian road.
The buses are hot, crowded and of questionable mechanical fitness. They leave when they leave, arrive when they arrive. Some break down, so you pile out of that one and hail another as it trundles past. Or, if it’s going slowly enough, just grab a handle and leap aboard. This, of course, is all part of the experience.
Indian trains are like no trains you’ve seen before. Thieves roam the more popular tourist routes but a few simple precautions are usually enough to thwart them. The more pressing concern is the crush of fellow passengers around you, the inadequate whirring of the fan above you and the huge boxes of what-the-hell-is-that that someone is trying to wedge under the seat in front of you. Like the buses, the trains leave when they leave, arrive when they arrive. You can only shrug, sit back and take in the scenery.
Everything in India can seem like a challenge. Getting from A to B is a challenge. Buying things is a challenge. Walking the streets is a challenge. Ignoring the dirt, the poverty and the stress is a challenge. You frequently come back to that original question: why do you do it? Why do you put yourself through all of this? The answer, of course, is that India is worth it. Easily worth it. And all that bad stuff? It’s all just part of the experience.
reference: http://www.smh.com.au/travel/blogs/the-backpacker/indian-tummy-troubles-not-if-but-when-20111018-1lu2u.html
Thursday, 10/27/2011 at 4:16:39 PM
By Karen Borsari
Do you believe that you can lose weight easily by using smaller cutlery? Trust me, you can make it!
Big fork or little fork? That’s a question you hear every time someone in my family sets the table. For whatever reason my sister and I have always preferred the smaller salad fork over the dinner fork…..but have we been doing ourselves a disservice?
Researchers at the University of Utah discovered that using a large fork caused hungry diners to eat about 10 percent less than those who used a small fork. “Because there’s a time lag between when our stomachs are actually full and when our bodies let us know we’re full, we often rely on visual cues to determine when to stop eating,” explains study coauthor Arul Mishra, Ph.D. “A bigger fork makes it seem like you’ve made more of a dent in your meal, so you stop sooner.”
I still prefer the small fork but being aware of potential pitfalls is always helpful. Plus, the big fork trick only works if you’re actually hungry. If you’re digging in for other reasons (boredom, routine, emotional eating) the study found people actually consumed more calories with the larger fork!
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.
http://www.shape.com/blogs/fit-foodies/can-your-cutlery-cut-calories
Plastic bottles can only be used once but it can take between 400 to 1000 years for plastic bottles to decompose in a landfill.
Each year, thousands of students stumble onto Libe Slope to listen to performers and bask in Slope Day’s glory. This year, students and the University alike are working to make the Big Red event a little greener.
For example, only recyclable and compostable materials will be provided on the Slope.
In fact, everything sold by Cornell Dining will be compostable, according to Scott Davis, Cornell Dining. The eco-friendly materials will include compostable paper napkins, paper plates, potato-starch cutlery and sandwich wrappers. The food will also be composted.
“It’s not much more difficult,” Davis said, “and it’s a worthwhile effort.”
However, he cautioned, the effort towards sustainability “doesn’t simply end with the fact that Cornell Dining uses biodegradable [products]. It has to extend to users of the products and ensuring that they are disposing of them in proper receptacles.”
To facilitate this process, there will be approximately 20 yellow bins on the slope for collecting compostable materials, according to Benjamin Scott-Killiam ’09, sustainability coordinator for Cornell Dining. The compost will be used by Cornell Farm Services for the University’s grounds and farms.
If any plastic contaminates the compost, however, Cornell Farm Services will reject the entire bag of compost and it must be redirected to trash.
Students “can really help us [Cornell Dining] reduce waste simply by putting waste in the correct bin,” Scott-Killiam said.
The University is making efforts to make those bins easier to access.
“Everything will be clearly labeled,” he said, with lots of clearly marked signs designating the receptacles as “trash,” “recycling,” and “composting.” The bins will also be placed closer to one another so that they are easier to find.
Catherine Holmes, co-chair of the Slope Day Logistics Committee and associate dean of students for Student Activities, said, “the sustainability push this year adds some expense and it is one more component [for logistics], but it’s a great thing.”
According to Holmes, the sustainability initiative for Slope Day was started by students. In early October, several students met with Cornell Dining and by January, their efforts had started to move forward.
“Students on the Slope Day Programming Board started talking right away, and everyone’s been really positive,” she said, stressing their efforts to clean up the Slope both during and after the day’s festivities. “The volunteers are amazing.”
This year, she explained, the volunteers will also help direct attendees’ waste to the proper receptacles, help sort and separate items and pick up recyclable bottles left on the Slope.
Holmes said that water bottles “remain problematic” because they often end up in the wrong receptacles, resulting in a huge part of the accumulated waste.
Each year, over 30,000 bottles of water are handed out on Slope Day, and many of these bottles end up clogging landfills instead of being recycled, according to the Cornell Campus Life purchasing department.
“Lots of students were hoping to eliminate water bottles,” she said, “but we’re sticking with them this year.”
One option was to have a water truck from which attendees could refill water bottles and compostable cups. However, this solution is problematic.
“Our top priority needs to be keeping students hydrated to keep them safe and healthy, and the best way to do that is to hand out as many water bottles as we can throughout the day.” Julie Glanville, Campus Life marketing manager, stated in an e-mail. “Students are more likely to drink from a water bottle that’s put into their hands, rather than having to go out of their way to fill up a re-usable and compostable cup at a water truck.”
Christina Copeland ’11, member of the Sustainability Hub, has been working to reduce the use of bottled water on campus, particularly on Slope Day because plastic bottles can only be used once. Citing a National Geographic article, she explained that it can take between 400 to 1000 years for plastic bottles to decompose in a landfill.
“Plastic bottles are unnecessary,” she said. “We have potable drinking water coming out of faucets.”
She proposed various alternative options to bottled water, such as having central water coolers to refill cups, distributing out reusable containers or even having volunteers wearing backpacks with water to refill attendees’ containers.
“You have to think outside the box,” she said.
Copeland is working with the Student Assembly Environmental Committee to support a resolution for reducing the use of bottled water on campus and hopes to work towards reductions in the use of bottled water during Slope Day in the future.
While the efforts toward sustainability are a step in the right direction, Scott-Killiam said it is the first of a long process.
He said, “I want to keep trying to make Slope Day more sustainable in the future … It’s a high priority for dining and for the Slope Day Committee.”
Do you know what material cutlery is the best?
Metals and Materials
Most reputable knife manufacturers pride themselves on the often-proprietary formula of metal they use to create their knives. Different metals and elements can add properties to the end product, including durability, ability to hold an edge, the ability to resist staining and pitting, and more.
Certain aficionados love Carbon steel because of its strength, but it rusts easily and it can also react with certain acidic foods, discoloring the food. The most popular material for knives is stainless steel, which is a mixture of iron, carbon, chromium and other elements to create a blade that is a good balance of being durable, resistant to stains and easy to sharpen. There’s also a high-carbon stainless steelwhich gives the benefits of a stainless steel knife in a slightly more durable and sturdy blade. Ceramic knives also have their fans; this super-hard material is lightweight, ultra-sharp and will not dull easily. Of course, because it’s ceramic, it’ll shatter if dropped and can also chip or break if used improperly. Because ceramic is so hard, it can’t be sharpened in a home sharpener, and likely will need to be sent back to the manufacturer or to a specialist to resharpen.
As for the knife handles, you’ll also find several different materials, including wood, composites, metal and different types of plastic. Wood looks great, but it can warp or degrade over time. Look for a plastic or composite that seems comfortable to the touch but stable to grip (keep in mind that you might be using your knife with wet or greasy hands), and that is securely riveted to the blade.
Whatever kitchen knives you choose, the most important aspects of the decision are:
A good knife, if cared for properly, will last a lifetime, so it’s important to choose wisely and buy the best knives for your needs.
Reference: http://cookingequipment.about.com/od/cookware/a/Knifebuyingguide_2.htm
『Individual, unique pieces of flatware are selling well,』 said independent dealer Kris Lindholm. Let’s join us.
→Go To Layana Company.
OK, which is it: Is today’s younger set too obsessed with iPhones and IKEA, too oriented toward casual entertaining and too opposed to the heavy-duty maintenance involved to have any interest in inheriting the family silver?
Or: Do Generation X/Y/Next folks love vintage stuff, items that connect them to their heritage and special-occasion entertaining, and thus welcome the opportunity to score Aunt Millicent’s candelabra and flatware?
Or: Does the way fancy silver that has been handed down —inevitably, inexorably ratcheting up the pressure on each succeeding generation — prompt young couples to accept it with reluctance, or at least decidedly mixed feelings?
Yes. Yes. And yes.
『You couldn’t give me that stuff for free,』 said one Twin Cities resident, Betsy Jensen.
『I love it,』 countered another, Beth Broich. 『Most of our pieces belonged to my husband’s mother, who died the year we were married. I can’t help but think each time we use it that it’s a way of having her here with us as we celebrate each occasion.』
And finally, from Sara Wilson: 『I’m more neutral about it, probably to the horror of my family. It’s lovely to have, even if it’s not too practical.』
Aye, there’s the rub. It takes a ton of time and effort to keep those Wallace sterling teapots, fish knives and oval chafing dishes looking spiffy. (Maybe that’s why a growing number of silver owners are deciding it looks cool to leave it tarnished.)
Jensen and her seven siblings had labor-related reasons for rejecting their family silver: 『We had to polish that stuff as kids, and that is not a joyful memory.』
Broich spends nine hours (』that’s four of my son’s naps』) cleaning hers several times a year, 『and after I clean it, the black stays under my fingernails for days.』
Wilson may have found the best solution of all: 『My husband actually cleaned it last Thanksgiving,』 she said, chuckling, 『and he was really happy when it was done.』
If collectors’ troves are any indication, many people are following the Jensens’ lead, letting the family silver go and creating a buyers’ market for the good stuff.
『I got the bulk of my silver from families that don’t want it anymore,』 said avid collector Jim Hansen. 『Old silver is actually a pretty good value these days.』
The silver business is down, but not out, whether at stores (when you can find it: Nordstrom recently dropped its line due to lack of sales) or auctions. Merchants say young adults tend to buy single pieces rather than sets and collections.
『Individual, unique pieces of flatware, napkin rings, olive and pickle spoons — that stuff is selling well,』 said independent dealer Kris Lindholm. 『Younger people are not necessarily buying to match a place setting, but more because they like the uniqueness of something. With silver being ‘in’ in clothing and even fingernail polish, there’s some interest in matching pieces to that.』
Estate-sale coordinator Marty Owings says that’s even the case at auctions, 『where you’ll see a 40-piece service priced by the piece, rather than by the lot.』
Laurie Luehmann, owner of a south Minneapolis store, said she sells quite a few plated teapots for floral arrangements, and particularly old martini shakers. The shakers are not technically antique (100 or more years old) but rather fall under the 『vintage』 category (50 years plus). But the cocktail-concocting vessels’ enormous popularity is emblematic of the antiques market in general.
『It’s more about what’s trendy, whatever becomes cool,』 said Owings, proprietor of a Minnesota estate sale service. 『I can’t sell a 17th-century Louis XIV table, but I could sell that blond, kidney-shaped, 1950s table in a minute.』
reference:http://azstarnet.com/news/state-and-regional/history-and-culture/article_30ee6190-777f-58b9-9821-f089ab22ba74.html
They look alike, but they are not the same at all! Let us teach you how to recognize the differences between 18/10, 18/8 and 18/0.
Are flatware specs all the same quality? No, they are not the same quality and vary considerably in price and composition. At first glance on the flatware packaging, it may look like 18/10, but a closer inspection may reveal, that it is actually only 18/0 flatware. This type of flatware information can be very deceiving, no wonder the price seems so good. It’s actual a marketing ploy, and if these flatware specs are missing altogether, this product may not really be stainless steel at all. So let’s take a look at these flatware differences and what they mean.
Answer: Stainless steel used in flatware is a composite of different steels and varies in terms of grades for different uses. The main ingredient in flatware is chromium and nickel has been added to provide a resistance to corrosion.
Therefore flatware that is 18/10 means that 18% is chromium and 10% is nickel. The higher the nickel content, the more protection the flatware has from corrosion. Prices of stainless steel flatware vary considerably depending on these specs, so don’t be fooled into thinking you are buying the best quality, if the nickel content is 0%.
However, some flatware manufacturers will label cutlery with a slighter higher than 8% nickel content, such as 8.3% as 18/10, since it doesn’t quite fit in the 18/8 category, and this is allowable. A little deceiving, none the less.
It should be noted that even the best stainless steel flatware is subject to occasional pitting and corrosion. These can usually be removed with a stainless steel cleanser.
When shopping, take time to open the flatware package and handle a utensil. An 18/10 spoon has a great ‘feel’ in your hand, the polish is gleaming and it should look very elegant. Such quality flatware is definitely worth paying the higher price.
And last, check the flatware packaging for other product information, especially international or national standards, to ensure this flatware product meets acceptable standards for your area. After all, you want to be sporting these new quality table tools for years to come.
Reference: http://housewares.about.com/od/kitchenwareaccessories/f/ststeel_RO.htm
Of course you can choose a cheap one if you don’t worry about your health.
There are a lot of things you can buy cheaply and get the same results as if you’d spent a bundle. Buy cheap sheets, and you’ll still get a full night’s sleep between them. Buy cheap shoes, and you’ll still be able to walk from point A to point B. Buy cheap flatware, and you’ll still get your food from plate to mouth. But how enjoyable will the journey be?
Spending enough money on a good set of stainless steel flatware is worth every penny, plus you’ll see the benefits for years to come with every morsel of food you eat.
Stainless flatware is durable and generally affordable, though you’ll find it ranges in quality and price. Choose a no-name set from a bargain store, a brand-name collection from makers such as Oneida at discount stores or indulge in high-end names like Waterford at department stores.
Stainless flatware is graded on the metal’s content, which usually figures into the price. The best stainless flatware grade is 18/10, which simply means it is 18% chromium and 10% nickel. The chromium lends strength, stain and rust resistance to the iron alloy, and the nickel content gives it a warm, lustrous look. You’ll also see flatware marked 18/8 and 18/0. The 8% nickel content won’t give you quite the luster you’ll get with the 18/10 flatware, and of course, the 18/0 flatware may not be much to look at, but it doesn’t cost much either.
With stainless flatware, as with so many other things, you get what you pay for. A bargain setting may look good on the receipt, but how will it look on your table? And more importantly, how will it feel in your hand? The least expensive sets are stamped from thin metal, with minimal attention given to the rounding of edges on spoons and the smoothing of fork tines. Better flatware, mainly the 18/10 and some 18/8 sets, is shaped carefully, smoothed gracefully and feels delicious in your hand. Aside from the appearance, that’s really what it boils down to. You can plow mashed potatoes off the plate and into your mouth with the cheapest fork on the planet. But when you take a fine piece of flatware in hand, it elevates the meal, makes you feel just a little more special and, dare we say, it even makes instant mashed potatoes taste that much better.
You can pay more than $75 for a four-piece place setting of stainless flatware, but here’s the thing: If you’re a good shopper, you can get the same set for two-thirds that price — or less. Check markdown stores such as TJ Maxx, Steins and Ross or holiday sales at department stores for unbelievable prices on the real deal.
The verdict: Splurge on the flatware, but save on the price by finding it at discount stores.
http://housewares.about.com/lw/Food-Drink/Cooking/Flatware-Should-You-Splurge-or-Save-.htm