The Joy of Cooking
Sunday, September 10, 2006
The joy of cooking started with my mom in her kitchen bringing in vegetables that we grew in our very large garden and fruit that we picked from either our own trees or got from different local farmer's markets. Our meat was from chickens that we raised, pork or ham from the in-season, on-sale from the supermarket, or the beef which we bought a half and kept in a local frozen locker plant. My mom planned her meals so that at each meal we had meat, potatoes, two vegetables, a salad, and a dessert which she made. She baked our own bread or bakery items during the day and she started making supper at 4 pm and we ate at 6pm. After supper she was in the garden planting or weeding and picking food for the next day's canning or for our table. Since my dad had an ulcer, he could not have and my mom did not serve, fried or greasy food. We could have as much as we wanted but in reality, a pie served each of us one piece and the extra piece went into my dad's lunch pail for his noon time meal the next day.
When my kids were little, I could not keep up working and fixing meals the way that my mom did, and while I have knowledge of how to do it, it was lost and my own kids did not often see me cook the way that I was raised.
As I am going back to eating healthier, all that I have to do is go back to the way that my mom cooked. I was very thin and healthy when I lived at home, and all that I have to do is to go back and pick up the veggies that I loved so much as a kid. I have to utilize the freezer more and plan so that I'm fixing only one thing a day and storing it, but in my calorie range, I can have the variety of food that she served. In fact a plateful of food very much looks like what the food pyramid and the bikini method suggests. We always had unsweetened applesauce and tomatoes, and a celery, carrot relish dish at the table to nibble at. This writing prompt reminded me of my mom and the joy of cooking. Thanks for listening!