WELCOME TO THIS REMEMBERING PLACE!
Memories of recipes are much the same as genealogy.
Genealogy research is interesting, but the stories of harvesting and preserving of such had much more to offer. I pray that these thawed out recipes remain more sublime and extraordinary than the packaged and throw-away hedonism of today. Breakfasts and dinners were foods made in praise of our ancestral past, mostly in farming and remain strong, if subdued echoes in our present and short attentioned future.
In a Monsanto world, this is hard to do. Whale killing and factory based animal abuses are all foreign to me. We need to make changes, especially in the poisoning or leg trapping of wild animals. I grew up on a farm and learned to kill, skin and prepare an animal. (Much less to shuck corn, snap beans or make winter sauerkraut.) A friend was aghast that I could eat my livestock. I will explain: Perhaps this video link will help. Stick with it to the end and ask yourself, ‘What are you eating today?’ - and how can you object to a small farmer harvesting livestock raised on open range? Stop the spin on animal factory farming and contribute to the makers of that video.
In my sixties, I have made a huge turnaround regarding meat. So Vegans are roundly invited to contribute their own recipes to this site. If you are channeling Rachael Ray or Martha Stewart this is not the site for you. If you need a laugh however go here.
My answer is to wipe out 75 percent of your meat intake and start learning LENTIL. Soy milk, soy protein. Vegetable smoothies, soybeans and brown rice might go far in preserving a planet population that will be three times the size of mine when I was born.
I have always respected history and the hardships that my parents and grandparents went through. I hope “The cellar” brings back a memory to at least one of my daughters.
We now have an increasing percentage of the nation on food stamps. ** Most of the unemployed then gathered at Hobo Camps, now the homeless simply hide. Please read my ending to ‘Smile.’