HOME COOKING---NOT AT MY HOUSE YOU DON'T!

Everything my mother learned about cooking came from my grandmother. Big mistake!

My grandmother made only one delicious dish, but I had to develop a nasty cold for her to prepare it. At the hint of a sniffle, she’d separate a raw egg and stir the yellow yolk with sugar and whiskey. Then she’d add the beaten egg white to the now frothy mixture, and feed it to me. I’m not sure it ever cured a cold, but the more whiskey she added, the better I felt. The concoction did have a name, but I can’t spell it.

My mother was a beautiful woman who loved to laugh and have fun, but cooking was not her forte. She didn’t really care what foods went together as long as she got them on the table in time for dinner. Therefore, it wasn’t unusual to be served an extremely well done steak with a few red crab apples perched on top. Salami and baloney sandwiches on rye bread, slathered with chicken fat. became a staple for lunch. I was so happy when my friends’ mothers served me peanut butter.  Like Grandma, Mother did have one redeeming dish. Her chicken soup was delicious. Which only goes to show that no one is perfect.

Life was so much easier when we didn’t know what foods were bad for us. Today, when I smell burnt toast, I become nostalgic for Mama’s cooking.

Frank Tyger said, “Discoveries are often made by not following instructions, by going off the main road; by trying the untried.” That’s the way I cook. I kind of look at recipe instructions and then I improvise.  Of course that’s not being scientific, because I can rarely replicate the dish. However, sometimes that is a very good thing.

Someone once said, “A recipe is a series of step-by-step instructions for preparing with ingredients you forgot to buy, using utensils you don’t own, to make a dish even the dog won’t eat.” W.C. Fields had the right idea when he said, “I cook with wine. Sometimes, I even add it to the food.”

I’ll drink to that!

Esther Blumenfeld (“The kitchen is a walk through at my house”) Johanna Stein.