Wednesday, June 7, 2017

Eating at My Mind
A few days ago, I made wilted dandelion greens, bacon, onions in gravy made from the fat of the bacon. It was one of the meals that I loved that my mom Sybil Beck made and I really enjoyed. She served it over mashed potatoes, not the box kind that now so often graces out tables. Mom would cook them and believe it or not, my dad, Carl would mash those potatoes until they were velvety smooth with lots of butter. He couldn’t or wouldn’t cook, but he was the mashed potato king. It was rare that I could find the smallest lump.
I don’t know if my rendition was not up to my mom’s recipe, but it fell short. One thing I didn’t get the mixture sour enough, but I did make a fair rendition of non-lumpy gravy. My dad would have been ashamed of my mashed potatoes. I checked several the potatoes as they cooked and seemed to be done. They weren’t and there were lumps galore.
Another dish my mom served was a mixture of fried loose sausage, added cooked noodles and sauerkraut. It was served over mashed potatoes. I only make it every once in awhile, because it makes a large batch. I make it if I’m going to a dinner at church where I can have others help to eat it, otherwise, I have to eat it for a week. I don’t do the real mashed potatoes, I use the boxed dehydrated potatoes, I can keep the lumps out of them.
Often Mom would make “Poodlies” as my sister Kathy called them. It consisted of cooked macaroni, melted butter, and home canned tomato juice, heavily salted. It didn’t take long to throw together and because we liked it, she served it for many our lunches at home. Capturing a close flavor with that to Mom’s recipe isn’t hard and I do make it as a trip to the past.

It is a mouthwatering journey, thinking of those flavors and the memories that Mom’s recipes stir up.

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