Saturday, March 27, 2021

3 Dishes


I listen to many hours of podcasts while I endure my exercise routine in the morning. I enjoy podcasts covering everything from murders in National Parks to the history of Oreo and Hydrox cookies. My favorite podcasts often deal with food related topics. The host of one food podcast often asks her guests to chose five dishes that describe their food journey in life. The responses are not particularly profound but they are always very personal. Here is my list of dishes that represent the underpinnings of my food pathway. For the sake of brevity, I chose three and it certainly was not an easy task due to my fascination with all things food. 

1) Comfort casserole--I have referred to this dish before in my blogging posts and it still remains a part of my food heritage. The ingredients are simply ground beef, carrots, potatoes and a can of tomato soup. Variations could be a few peas or corn tossed in as well. My mom often served this casserole for our Sunday meal after church. It was something she could prepare the night before and put into the oven on a timed baked setting Sunday morning. The warm and hearty meal would be ready for nine starving family members after we changed from our church clothes to our everyday clothes. Casseroles continue to be a part of my food repertoire, especially when I was teaching full time. I have not changed the ingredients of the comfort casserole other than adding a little dash of chipotle powder for a bit of smoky heat. Casseroles always equal comfort in my book.

2) Mini frozen cooked shrimp--Full disclosure that I have not purchased this product in over twenty years but I can identify it as part of my food history. In the small town where my husband and I lived when we were first married, the only grocery store in town had a limited inventory. In an attempt to put together a snack tray with something different than carrot and celery sticks I found the little bags of frozen shrimp were available and easy to add to the tray. I often got questions from the local store clerk as to how I was using the shrimp. Saltwater seafood was exotic in our little town. Now I have access to a dizzying array of choices for snack trays, especially with the popularity of charcuterie boards. I may not be using the little shrimpies any more but I still love to try new things for my snack trays. 

3) Lamb--Despite the fact that my state is listed as a robust producer of sheep, I never tasted lamb until well into adulthood. My family raised chickens, hogs and cattle so our dining table featured those meats. My first bite of lamb happened at a restaurant where a family friend was the manager and recommended the lamb on the menu. I was immediately hooked and since then lamb is a part of my meal rotation. We love marinated lamb chops on the grill, lamb burgers with tzatziki sauce and of course, slow braised lamb stew. It may not be the protein of my youth but it certainly has a place on my dinner table now. 

I am looking forward to many new foods, yet to be explored. But, I will always appreciate the culinary path taken along the way. 

Here is your homework assignment for the week: Identify three dishes that represent your food pathway. You all have an A+ in advance from me! 





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