This is today's question.
- As a child what were your favorited foods?
- Do you still favor them today?
- Were they a special family recipe?
- Were you able to replicate that recipe as an adult?
As a child my favorite foods were vegetables, raw vegetables. I would eat tomatoes like apples, carrots right out of the fridge drawer and lettuce rolled up like string cheese. But I really lived on dill pickles. My dad said I use to eat a gallon of those a week. For dessert my favorite was sherbet. Any flavor as long as it was some sort of fruit. For a snack my favorite was those shoestring potato sticks in a can. I still love all of these today. But my food has been expanded to other items as I've grown older.
As a continuation of yesterday's blog post... Here are the two excerpts from The Lily Wallace new American Cookbook on Ration Cooking from 1946.
Vegetables: Varieties which are plentiful and in season should dominate the menu. Preference should be given to those locally grown, to ease the strain of transportation and to insure freshness.
Meats: The cheaper cuts should be used more frequently. All cuts of meat have the same food value, and if properly cooked the flavor of the less tender cuts can be as good as the prime. Cheaper cuts of the various meats are: Smoked pork - butt and shank (string end), Fresh pork - loin and rib ends, Lamb - shoulder, breast, neck and shank. Beef - Chuck, brisket, short ribs, plate and navel. For food conservation and budget economy, more use can be made of the chopped meats, since grinding offsets the lack of tenderness. Ground lamb and veal can serve as a variation to the popular Hamburger dishes. The meat sundries - liver, heart, brains and tongue also serve an important place in the food conserving menu because of their high vitamin content an the attractive ways in which they can be prepared.
Here's the form to fill in for today's question.
