(at Uncle Roy and Aunt Helen Hutchens, 1964)
For those of you who were at Sunday Dinner for "Remember Helen day," I don't know about you but I had a lot of fun. For those of you who couldn't make it, I thought I'd give you a "food review" and share some of the pics.
Thanks goes to the "outlaws" who put up with us Vandercars and our walk down our version of comfort food lane. Of all the in-laws, Jerry seemed the most accepting and willing to try everything on the menu, yet he's the one that ended up in the hospital the next day! We were hoping the doctor wouldn't make him list all the things he had to eat in the last 24 hours.
I learned to make the carmel frosting for the chocolate
cake and the cheese that goes on
the toast for Mom's toast and cheese.
So in honor of Mom, who served up supper for 6 kids every night and Dad who worked night and day to make the money for those suppers, step right up and take the food tour (another nod to Dad) of Vandercar comfort food:
(that's right, not really the salmon, but the bones which here, are already picked out and eaten).
(much to Sandy's continued bewilderment)
red jello squares
(a grandchild favorite)
just don't put it in the freezer...sorry no pic.
(with sugar on top)
and in my opinion, the Holy Grail of Helen Vandercar's kitchen:
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Maybe at Uncle Wayne's, 1954
check out the cups
At one point I think it was Alene, who was busy peeling hard boiled eggs for us, asked
"So, was there any "normal" meals that your mom made?"
I think Sandy chimed in, "like a traditional meal?"
At least all 4 of us girls were there eating eggs and nobody said anything, except "yeah, um....." then, silence. It all seemed normal to us.I think Sandy chimed in, "like a traditional meal?"
I'm not quite sure what she was getting at, but I guess the more I think about it, I'm starting to realize that the food we ate might not have been traditional and I've started to wonder about some of the origins. Like what was bruised and on the way out at the fruit stand dictated what dessert we might have or what canning project might be going on in the kitchen. I think I learned the reason behind why mom always served cocoa with grilled cheese and I've tracked down Oyster Stew on Christmas eve as being a Bryant tradition, but what about things like eggs and vinegar, toast and cheese, etc. Does anybody know if these things were passed down? Anybody have any input?
And I really loved seeing the next generation of Great Grand kids enjoy their Great Grandma's recipe.
We also enjoyed looking at old pictures
and a scrapbook that mom had made when she was in high school
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at the Hayden's, 80's.
Directions to here:
Let me know if you have any answers to my food questions.
In the meantime I've been thinking about more things we could have added to the menu, like:
ginger bread with the very thin almost translucent frosting, chocolate pudding, grilled cheese and cocoa, baked apples, fried zucchini, dried corn, milk toast, pork and beans with sugar on top, Lima beans with sugar on top, watermelon and cantaloupe with salt, cut up fried potatoes, rhubarb butter and sugar cookies made with a fork imprint.
and from Grandma Fern's kitchen:
potato man donuts with powdered sugar, sugar sandwiches, homemade noodles, sugared popcorn, popcorn balls and homemade dinner rolls with butter and brown sugar
and station favorites like:
jays potato chips, bulls eye penny candy, luden's cough drops and coke in a bottle buried in a snowbank to make it ice cold....
but alas, Grandma Fern's and station food are two whole other Flashback Fridays!