Text 6641, 84 rader
Skriven 2013-11-09 16:18:47 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6572 av MICHAEL LOO (1:123/140)
Ärende: working 436
===================
Hi Michael,

 RH> I was usually the one
 RH> tasked with the job when she was taking her night classes or away at
 RH> summer school

 ML> The wages of competency and maturity is more work.

In this case, I am the oldest daughter so it was expected I'd be the one
to do the majority of the work of that sort.

 ML>      Whoever was doing the cooking
 RH> (mom or me) had to cook to my dad's meat and potatoes tastes which
 RH> didn't leave wiggle room for experimenting.

 ML> No subversiveness there, eh. I am not you, but I would certainly
 ML> have made an attempt to change those tastes - not necessarily
 ML> suddenly, like, okay, you want meat and potatoes, here's your
 ML> lamb vindaloo, but in a gradual manner. The handicapping factor
 ML> was your mother's limits of palate repertoire (whether natural
 ML> or an adaptation to your father's preferences I don't know if
 ML> you ever made clear).

I think my mom started out trying (like all brides) to be a creative
cook. She once said that when she made curried eggs, it was Dad's turn
to have morning sickness. (He doesn't like eggs other than fried,
scrambled or omelettes and she was expecting their first baby.) I think
that incident probably re-enforced the fact that Dad liked his meat and
potatoes. We never had lamb at home but I vaguely recall it a few times
at my (maternal) grandmother's table. She also cooked the sweet
potatoes, lima beans and turnips we were forced to eat at Thanksgiving.
(My parents put them on our plates and told us to eat it all, without
complaining.) Got to give her credit for doing green beans the way I
like them, with onion, bacon and vinegar; Mom never did that either. My
grandmother made sauerbraten for her family; my mom tried it once but
used a very gamy piece of venison so it didn't turn out well & never
done again. So, all in all, her tastes have been (as long as I can
remember) the same as Dad's. Even when we've gone out to eat with them
they order very similar dishes, and no way did they want to go to a
Mexican place when we lived in AZ.

 ML>  Since I moved out of the
 RH> house, I've done some experimenting on some of the things I used to
 RH> make at home. Several of them Dad has eaten and enjoyed. (G)

 ML> Or perhaps a closet subversiveness.

If I'm buying the ingredients for what I'm cooking, I'm cooking the food
the way I want to eat it. Some years ago I sauteed some bell pepper and
onion before putting it in a meat loaf mix; it's my "go to" version now.
Before that I may have used raw onion or dried, minced, but no peppers.
When we were in NY last month, I made a meat loaf and sauteed some onion
(last day, leaving after the meal & had no pepper) for it. Dad liked it,
made no comment about the onion (which he supposedly hates).


 ML> Disposables have their uses, I admit, but still I tend to
 ML> subject them to multiple uses before they go the way of all
 ML> plastic and waxed paper.
 RH> Paper plates/bowls only get used once, plastic may get washed and
 RH> reused or tossed. Styrofoam is in the same grouping as paper generally.

 ML> My rule of thumb, sometimes honored in the breach, is stained
 ML> gets discarded; intact who will know the difference.

And clean plastic can go into the recycle bag but not paper goods.

 ML> Lamb and potato vindaloo
 ML> cat: Idaho, meat, potatoes, Indian, main
 ML> servings: 6

Never would have been fixed by my mom, for my dad--too hot for either of
them. OTOH, I might give it a try.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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 * Origin: Sew! That's My Point (1:396/45.28)