The Slice: Mom’s cooking deserves spot on front burner
Let’s talk some more about home cooking.
“My father was a meat and potatoes guy and my mother seldom strayed into unfamiliar territory farther than rice and beans,” wrote Owen Fullmer. “I can’t bring myself to criticize my mother’s cooking but when I joined the Navy in 1971 I couldn’t believe how wonderful the chow was.”
“My mom was one of the very best cooks in my hometown,” wrote Mary Enders. “She could take the simplest ingredients and make a dinner fit for a king.”
“My mom was a horrible cook,” wrote a Slice correspondent who asked that I leave his name out of this. “She made what my dad liked – boiled cabbage, boiled potato. I never ate well until I met my wife and started going over there.”
“Mamma made absolutely the best fried chicken anywhere,” wrote Pat Williams, who grew up in Tennessee.
“My mom was a wonderful cook,” wrote Barbara Keene. “She was especially known for her baking skills.”
“Yes, my mother was a great cook,” wrote Patricia Bart. “She raised four daughters on her own and she was a great cook then. But after we were all married and out of the house, she went to work on a large cattle ranch in the remote mountains of coastal California north of Santa Barbara, cooking three meals a day for a dozen or so cowboys. Everything was made from scratch and her chocolate cakes and lemon meringue pies were legendary.”
Then there was this from Marilyn Kile.
“When they married (1940), my mom and dad lived next door to my dad’s parents in Spokane on East Empire. While my dad was away with the Coast Guard in the 1940s, my mom learned to cook from his mother next door. My dad loved his mother’s cooking and I’m sure that was his plan.”
Warm-up question: If, in the middle of a business meeting, you said “65 Toss Power Trap,” would anyone have any idea what you were talking about?
Today’s Slice question: Has your attitude about wearing a wristwatch changed over the years?
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