One of the early readers for The Memory of Drowning said it made her hungry. She also suspected that I was reliving some special meals from my past. She was right. So today I thought I’d share some favorite “recipes” that take me back to childhood.
Mom churned our butter when I was growing up. She had a glass churn with a threaded lid and attached dasher that allowed us to watch the butter come. Once she had worked all the water out, she would salt and pack all that creamy goodness in a mold. What was left in the bowl became a treat for my brothers and I.
-Slices of light bread
-Butter leftover in the bowl
Spread freshly made butter right up to the edges of the bread, then sprinkle it with a coating of sugar. Hand off to children and make them go outside to eat it.
WHIPPED CREAM TOPPERS
Not only did cream go to make butter, it was also used for whipped cream. Mom made chocolate pudding from scratch and topped it with snowy peaks of cream. Any leftover whipped cream would deflate, so she would make these toppers.
Use a mixer to whip the cream–you can do it by hand with a whisk if you’re determined. (You might even burn enough calories to make up for the cream.) As the cream begins to form soft peaks, add sugar to taste. Make sure the sugar dissolves before you stop whipping, but don’t go so far as to start making butter. Apply whipped cream liberally to pies, puddings or hot chocolate as needed. Spread out waxed paper on a cookie sheet that will fit in your freezer. Spoon dollops of leftover whipped cream onto paper and freeze. Reserve for use any time ice cream would fit the bill.
There were also more complex dishes like fried yellow squash, roasted pork (step #1, raise a hog), homemade sausage, cakes, cookies, pies and on and on. My mom was and still is a good cook. And my dad can bake biscuits that make jelly glad it’s not juice. Every dish, every taste and aroma carries me back. Love and memory and food–all rolled into something that comes out to be–me.
Q4U- What’s your favorite food memory?