generations

All posts tagged generations

Thank You Betty Crocker

Published June 23, 2016 by lynn k scott

As my mother’s three year angel-versary approaches (6/25), I can’t help but remember how she always would turn to her red, Betty Crocker cookbook to teach us girls how to cook.  My mother was not a stellar cook, by any means.  In fact, some of her dishes were so bad, even the dogs snubbed their noses at the “treats” were trying to pawn off on them. I will say, she was a better baker than cook.  I always thought the same of myself, until I became an adult.  Now, I am a better cook, although I can hold my own in the baking department.

My specialty as a teen, was making peanut butter cookies.  My younger sisters always asked me to make them.  We didn’t have a kitchen aid, food processor or a lot of fancy gadgets to help us; we did most everything by hand or used a hand mixer, if needed.

That cookbook is such a reminder of my mom.  I used it to learn how to convert measurements, how to cook vegetables, and to make homemade brownies.  Every Christmas, we would make divinity.  I still keep that tradition alive today.  Although, in CA, when it rains half of the winter, it can make it challenging for the divinity to set up right.  If you’ve never had the fun experience of racing against the clock to get the divinity out of the mixing bowl, via two buttered spoons, onto a cookie sheet covered in wax paper, only to have the humidity too high and reduce your divinity clouds into sticky, flat, white puddles…you’re missing out.  However, when it turns out just right…it’s a sugary piece of Heaven that melts in your mouth.

Tonight, in 85 degree weather, I stood near a warming 350-degree stove, and prepared the white sauce to go with my scalloped potatoes.  Once that was completed, I peeled my potatoes (in batches), sliced them thin on my mandoline slicer, arranged them in a nice scalloped design in the ceramic baking dish and alternated layering with adding the sauce. It was during the layering process, I thought about my mom.  She would always remind me to cut the potatoes as thin as possible.  Thankfully, I have a mandoline now and I would be lost without it.

I didn’t get the chance to cook for her often as an adult, but when I did, it meant a lot to her.  I was the cook in our family, after my died passed several years ago.  She loved my Spanish rice.  Neither her, nor my sister, Kathi, could cook rice that wasn’t from a microwavable bag.

Since we didn’t have a lot growing up, when my mom would make scalloped potatoes, it was usually with chopped up ham.  It was a fairly inexpensive casserole, that fed a family of five.  My family now, doesn’t care for the ham in it and they will tolerate the potatoes, as they prefer rice, but they let me make my scalloped potatoes every now and then.  Little do they know how much it means to me.

If you don’t already, I encourage you to cook with your kids, siblings, spouse; family. Spend time together.  Make memories.  Share these moments for generations to come.

 

 

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Oldies

Published August 26, 2015 by lynn k scott

Yes, my lil miss was at it again…

In the car this morning and realizing knowledge is a great thing until it comes back at ya in the form a 9-year old.

In car this morning…hear “Money for Nothing”. I turn it up. The lil miss says, “ugg. Mom, no kid likes this oldies music”. I bit my bottom lip just smiled.

Lil miss: “Mom, why are you doing this (imitating my face)?
Me: Because this way, I won’t knock you into next week (j/k).
Lil miss: You know it’s literally impossible to knock a person into next week, right? (insert smug face here)

All my fault for teaching her to think and talk.  Ahh my lil miss.

I feel like a dodo bird

Published April 4, 2015 by lynn k scott

I feel like a dodo bird; the last of a dying breed.  Ok, so the dodo is already extinct, but I feel that when I die out (and those like me), today’s youth will be worse off.  Perhaps, I’m being over-dramatic and old fashioned, but a simple incident today really made me think.

We were out having lunch.  The place we were eating always manages to cross-contaminate (gluten) my food, so I figured, what the heck.  If I’m going to be symptomatic, might as well enjoy what I am going to eat.  I order fish and chips.  Now, here on the West coast, people love tartar sauce (excuse me for a second while I make the ‘yuck’ face).  Back East, there was tartar sauce, but cocktail sauce was more prevalent.

I ask my server if they had cocktail sauce.  He answers negatively.  I then ask if there is horseradish available.  Yes, there is. SURPRISE my dear young chap, you do have cocktail sauce.  You are just inexperienced in the kitchen to know what ingredients make up that tangy sauce.

Before our meal arrives, our server is sent home from his shift and a new waiter introduces himself.  He was told I needed horseradish with my meal.  Again, lack of training.  I had to ask for a small bowl to mix it in.  No spoon was given and the small bowl was half full of horseradish.

Ok, so it appears I am making enough for 10 tables.  Good grief!  I emptied most the horseradish on my plate, added the ketchup, a couple teaspoons of lemon juice, a good mix and I’m done.  Shocking how if it doesn’t come out of a bottle, people are clueless as to how to make something so simple.

As our plates are being cleared, I had to tell the poor chap, “FYI…should you get another request for cocktail sauce, they really only need about a tablespoon of horseradish.”  I lifted the ketchup bottle and told him he gave me enough to make enough to fit into the contents of the bottle.

He laughed.  Said he had no idea, but he wanted me to have enough so he didn’t have to go back to get me more. Really?  Nice gesture, but that’s wasting company product and your job is to accommodate, if need be.  He appreciated learning how to make the cocktail sauce.  We had a chuckle about it.

It still amazes me how little servers know about food.  Today’s servers are not like I was when I waitressed.  I took pride in my food knowledge.  I learned about what I was serving, how it was prepared, what was in it.  The younger hospitality service generation just doesn’t have the same work ethic,

I am like the dodo bird.  When I am extinct, interactions like today, will become a thing of the past.

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