Food For Thought

 Food For Thought

When I eat certain foods, I think of certain people. With old Mrs. Carrie Hall, my mom and dad’s neighbor, I think of her soft sugar cookies, strawberry pies, and her fresh baked bread. Another of my friend’s mom would use the tube biscuits, cut a donut hole, and fry them in bacon grease and oil mixture. While they were still hot, she would dredge them through a glaze of confectioner’s sugar and milk. They were as good as any donut made by any other company.

My grandmother Rebecca Rugg Miner made the most delicious chicken salad. It consisted of chopped, boiled chicken, chicken broth, salt, pepper, and chopped dill pickle. She made this from the chickens culled from the flock at the end on the egg-laying season.

The pieces of chicken served at my grandmother Anna Nichols Beck came with the story of how the chicken at meals was divided when my dad was a child. The thing that I remember most was that my grandma always ate the back and tail of the chicken. She always said that she liked it, but I’ve always thought that it was the only part of the bird that was left once the chicken was divided.

My Aunt Rachel Miner Peck would make mashed potato/peanut butter fudge. All of us kids could hardly wait until it was ready to eat. My Aunt Cora Miner Hyatt drank her tea, straight, hot or cold, without cream or sugar.

 What got me thinking about food was what I made for lunch today. I made mashed potatoes, sauerkraut, and hot dogs. My Aunt Violet Miner Bottomly would cook hot dogs in the kraut and serve them with potatoes. She would cut hot dogs into wheel, bite sized chunks which made an impression on me.

At Aunt Ina Miner Nicholson’s home, she served fresh vegetables from her garden. The delicious, juicy tomatoes freshly picked and washed, green onions and sweet green bell peppers were served at each meal with whatever she and my mom cooked.

Aunt Cosey Miner Brothers had a large garden as well. She had a large family and needed it. What I remember was her hamburgers. She used bread crumbs, catsup, and onions to stretch the ground beef. It also enhanced the flavor, served on homemade buns.

Finally speaking of hamburgers, I think of my mom, Sybil Beck. One Sunday, she made hamburgers for the family, one for each. A platter of tomatoes, lettuce, and onions claimed the center of the table. Another saucer of sliced American cheese held another place of honor. Everyone built their sandwich and started to eat. Mom stacked lettuce, tomato, onion, and cheese on her bun. She took a bite and as she chewed, she saw that a burger was still on the serving platter. After swallowing, she asked, “Who didn’t get their burger?” All of a sudden, it hit her. She was the one who hadn’t picked up her burger. She’d concentrated so much with condiments that she forgot to pick up the patty. Every time she served hamburgers, someone would say, “Who forgot their hamburger?”