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The food made me have a thought
By Walt Webb
Growing up in my house as I am sure others from my era can attest, left over’s were not the exception, they were the norm. Money was tight and my mother had to use her imagination to feed a family of four on the budget for the week.
Our children today do not have any idea what it was like, just like I am sure we had no idea what our parents went through. That being said it brings to mind an incident that happened a couple of years back.
We were at my sister’s place having a very nice dinner; I think it was steak actually. My Nephews were kind of turning their nose up at it. I just could not resist considering my mother was at the table with us so I said to the boys, well you sure would not have wanted to grow up in our house when your mother and I did. They said why was that and I said, if you got meatloaf or stuffed cow’s heart for dinner on a Sunday night you had better eat hearty. Again they asked why? Because I said, if you did not finish up the meal you could be sure you would get it every night until it was finished. I thought my poor mother was going to choke on her steak because she started to laugh so hard. But that was the way it was. No Microwaves to make it a little more palatable, no if it got to a third night it was pretty dry from all the reheating. You could only add so much water or milk to moisten it up.
The experience of my youth has stood me in good sted now though. I really am not to fussy an eater and tend to eat most things. The only thing I am not too keen on is liver and I think that is due to my mother cooking it like shoe leather when I was a kid. My kids are also pretty good that way and I think that was because they always had to try something new to see if they liked it. Now they like most things but I would have to say that their favourite is my homemade pasta sauce.
As for myself, prime rib with Alaskan king crab is always a treat.
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Contributor's Note
All you 50 somethings out there can relate I am sure
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This intel was contributed by Webbsports
Webbsports
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May, 2012
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