1957 Smith-Corona

It’s the first ever portable electric typewriter. Think of it as a 20 pound laptop without a brain. It was precious to me because my Aunt bought it new and gave it to me for my high school graduation. I was the envy of the dorm. Once I finished my paper I would lend it out. That did cost me ribbons but I never asked for recompense.

Another mid-fifties item recently entered our home, a glass vaporizer with a bakelite top. It has been a key ingredient to keeping the dry air taking over.

A few months ago I bought a gorgeous Necchi sewing machine, also 1950’s with stunning lines. All metal, it was the first sewing machine in the world with zig zag and tons of cams. It has a wonderful loving owner, my mother-in-law. You should see the quilts we have on display that she created or in the case of a 100 year-old quilt from a relative, refurbished. Sellers’ remorse kicked in the other day but the seller says she knows it has a good home. I know it does and if there’s one thing I’ve done to seal my relationship with my husband’s family, this sexy Italian machine is it. Even my husband, her son, loves the machinery but doesn’t see the beauty of design. Ah, well.

I’m beginning to think that buying stuff that’s older than I am is a good thing. Everything plastic that we own breaks or leaks or is inferior to what we can buy that is quality.

On e-Bay my typewriter goes for $6. It’s worth my Aunt’s love and care and many years of memories so I tote it around the country. It is priceless to me. Dee


2 responses to “1957 Smith-Corona

  1. Hello, wouldn’t it be wonderful to learn to cook Italian cuisine? But it would be easier if you learn the Italian language to communicate better. In this website, they have a lot of Italian teacher on skype. So seat back and learn the language from home! http://preply.com/en/italian-by-skype

    • I do know enough Italian to get by. Thanks for the website. And as a cooking school graduate I favor Italian cuisine because of the ingredients, flavors and simplicity that is not the case in what I was taught, classic French cooking. Before refrigeration, sauces were created to cover up rotting meat. I don’t need or want heavy sauces most of the time. Thanks for reading! Dee

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