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Re: What Kind Of Food Did Your Grandmother Make?

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  • Tue, Dec 08, 2009 - 04:26am

    Peak Prosperity Admin

    Peak Prosperity Admin

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    Re: What Kind Of Food Did Your Grandmother Make?

I remember my Nana (dad’s mom) cooking standar June Cleaver 50’s fare. Mashed potatos, beef roast, gravy, green beans, corn on the cob… that sort of thing. Alwasy really big breakfasts bacon, eggs, ham, sausages AND cereal or pancakes.

Now my Gramps (mom’s dad) was definitely the cook in that family!  Gran cooked the life out of everything she made, so no one could recognize what it might have started out as. Gramps was a farm boy and his family was from Pennsylvania hill country.  He’d cook up even bigger breakfasts than my Nana (if you can believe it) and everything was from his father’s farm or one of the local farms nearby. I still remember buckwheat pancakes slathered in cultured cream butter (better than whipped cream any day) with hot blueberry syrup made fresh. There wasn’t an animal Gramps couldn’t cook up delicious. In addition to “regular” meat like chicken, pork, beef, and lamb he’d serve goat, pheasant, duck, goose, grouse, venison, elk, rabbit and even squirrel.  He made us roast squab (pigeon) and groundhog skewers over an open fire. We got to eat interesting animal parts like liver, and kidneys, and brains, and tongue. There was usually potatos (fried, mashed, boiled, baked, au gratin, scalloped, whatever) in every meal, and at least 2 other veg – one green and one colored.

He ate by farm schedule too… early morning snack, usually bread & butter with juice before sun up, then the big “breakfast” a few hours later. The biggest meal of the day was usually a late lunch during the hot part of the day, with cold leftovers a few hours later and maybe something small (and sweet) before bed.  You normally saw yesterdays main meat in this morning’s breakfast hash, with potatoes, of course.

Staying with his parents, Mom-mom and Pop-pop, was an even bigger treat… you had to go out to the coop to collect your eggs for breakfast. We had honey we’d spun out yesterday on bread that Mom-mom had just pulled out of the oven. Lunch was usually whatever was most plentiful from the garden that day and you always ate meat during the season the babes were the right age (chicken in the spring, lamb in summer, pork in fall and beef in winter). There were always fresh trout in the creek, and some crayfish if you were lucky. Wild game made up at least one meal, and wild morel mushrooms if you could find them.  We had lots of nuts in the fall… seeming that everything Mom-mom had put at harvest ended up with onions and nuts in by the end of winter. Lots and lots of turnips and potatos in the winter. Heck potatos all year round, and cabbages too. Fresh berries and peaches with real cream for dessert, and if you were lucky you got a honey comb to chew too.