The Calrose Rice Sack

As Homemakers back in the 50s and 60s my mom and aunties were very resourceful not wasting anything that can be reused as something else. The rice sack was one of those items. My parents only cooked Calrose rice it was the rice they preferred.

My mom would cut the sack into squares or rectangles, overlap the edges and sew them together and make kitchen towels. Back then those rice sacks were made from 100% cotton and after a few washings were pretty soft.

When visiting Filipino friends and relatives I would see these towels hanging from the drawer cabinets in the kitchen. I wish I would've saved one of them, I would've framed it and hung it on the wall as a novelty item to remind me of our mother's resourcefulness.

Sewing Kit Cookie Can
Another sign of a Filipino mom's resourcefulness was saving and reusing cookie cans to keep sewing kit items in one place. My mom would buy them for the holidays, and it became a Christmas tradition. Many of my aunties did the same thing. I loved those Danish butter cookies and many times I have opened that sewing kit-can in disappointment.
These days when I buy these cookies, I still save the cookie can. As a matter of fact, I developed the habit of saving any container that can be reused. Most of my food containers are from take-out restaurants.


Caution: Do not use this cookie container to store acidic foods like citrus fruits, pickled vegetables or any food with acidic ingredients. The acid can react to the metal that can seep into the food and become contaminated. If using the can to restore cookies insert them into paper cups or paper wrappings so it doesn't come in contact with the metal just like the original cookies that were packaged in the can.
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Calrose Rice

Calrose is the name used originally for a medium-grain Japonica rice that was experimentally cultivated in California. Calrose was developed at the Rice Experiment Station near Biggs, California and released to California growers in 1948. It is the most recognized California rice in the United States and abroad, especially in Hawaii where it's referred to as the sticky rice. Japanese Americans have been growing, harvesting, and improving the rice in California for many years and is often thought that this hybrid grain to be a Japanese rice. Calrose rice accounts for 90% of the rice consumed in Hawaii. At one time in Asia it was considered exotic and was smuggled in large quantities for sale on the black market.

Calrose rice grew in popularity with Japanese growers, and Asian consumers to become the leading rice grown in California. Many years of cultivating the rice has produced new and improved varieties of the grain. The superior quality of the Calrose today is the result of those efforts. The ease of growth and hardiness make the rice more popular with growers.

Calrose has become a name brand recognized in the marketplace as California's premium medium grain rice. The name "rose" indicates medium-grain shape (Blue Rose is an earlier medium grain developed in Louisiana) and "Cal" to indicate of California origin. In Hawaii they call this rice the sticky rice. Sticky rice was preferred in Hawaii by the locals over the other varieties. The sticky characteristics of this rice make it easier to shape foods like musubi and different types of sushi.

I prefer this rice over other brands just for its taste. I was raised on Calrose rice and it was the only rice my parents bought.
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