Timothy F. Lewis
TVWBB 1-Star Olympian
It has taken me a long time to “scale” family dinners. I grew up youngest of six kids, family weekday dinners were carefully reworked Leftovers or casseroles. We had liver and onions (I’ve only recently had the smallest warm feelings for that) we had a lot of chili, various iterations of hamburger casseroles, beans in all sorts of configurations. My grandmother used to make a strangely delightful braised kidney thing which was always served with rice. I haven’t a clue how she made it, now that Mom has passed, I am afraid that recipe is lost to the wind.
I’ve been thinking about that for the last few weeks.
Food memories! Aren’t they some of the strongest reasons we all spend time in the kitchen?
I’ve been thinking about that for the last few weeks.
Food memories! Aren’t they some of the strongest reasons we all spend time in the kitchen?