Today is my grandmother’s 96th birthday and she’s been on my mind all week. I don’t live close enough to her to make plans for a coffee date or a special lunch, but I wanted to do something to celebrate her.
So, I cooked.
For those of you who know how challenged I can sometimes be in the kitchen, I made the conscious decision to make one of her recipes each day this week.
Choosing to Grow Project Prep
My antique recipe exploration served as a way to honor my grandmother, someone whose cooking I have always admired, and it also set the table for the launch of my next Choosing to Grow project. (puns completely intended)
For several years I have sensed that the CTG topic of exploration that would come after my sports book would be about food: how to grow it, why I eat it, how I feel about it, how best I can share it with others, and how I can manage to make a living while traveling the world and consuming it. (sortof my retirement plan)
My grandma was pretty integral in my first Choosing to Grow project, championing my book about marriage and encouraging me through the entire journey. I feel it is completely appropriate to pair her 96th birthday celebration with meaningful food that has the capacity to grow my enthusiasm for my next chapter.
So Happy Birthday Grandma! Thank you for gifting me with the recipe book so many years ago and for including the reasons those recipes were important to you. Here are the dishes I made this week and the reasons I was compelled to pick them. I’ll include the recipe for our favorite.
Chicken Casserole 3
I made this particular chicken casserole because of my Grandma’s note about it: “My dear John (my uncle who passed away when he was 29) liked this dish when he was a little guy. I’ve always though about him when making it or seeing this recipe.”
Shrimp and Blue Cheese Salad
This one sounded so fresh and good. I would bet it would be even more delicious in the summer, but I needed a little summertime feeling this week in January.
My grandmother’s note convinced me this would be the perfect dish for a blustery-below-zero day. She wrote “Enjoy the smell of soup cooking on a cold, snowy, wintry day. We were in Dillon at Mintken’s condo and had been out in the cold. When we came home to this great aroma February 1964. I wrote this recipe as Margaret related it to me on a bridge scorepad as we spent many hours playing bridge.”
My grandma’s note on the recipe: “This recipe probably has the most fond memories of any as Jerry and I worked on it together for him to take to a men’s club picnic at St. James. I had never made potato salad and he tried to remember how his step-mother made it. It turned out to be a GREAT hit at the picnic. From then on I have had many compliments on it and probably haven’t made it exactly the same twice.”
I chose it because it is my family’s absolutely favorite Grandma B recipe and I couldn’t have a week of honoring her without making it.
Potato Salad Recipe
- 8 potatoes boiled and then peeled of skin while hot
- 6 hard boiled eggs
- Cut up the potatoes while warm.
- 1 lb of bacon cut into small pieces (1 T of grease poured over potatoes)
- 1/2 white onion diced small
- Add sliced eggs
- 1 1/2 cups Mayo
- 1 tsp salt
- 1 Tbsp sugar
- (my grandma included 1 T celery seed, but I’ve never included it in my version)
And finally, I attempted my very first traditional family Chocolate Cake. It’s hard for me to believe that I have never attempted to make this cake before. It is THE cake I had for every childhood birthday and for the birthdays of my siblings. I never made it once I got married or when my kids started to celebrate their birthdays. My family tends to like ice cream cakes much more than pastry cakes, so I never pushed it. (plus, for some reason that cake generally does not turn out quite right when anyone except my mom or my grandma makes it)
I did learn some things in this first CTG with Food experience:
- Not all recipe ingredients withstand the test of time. (or they become repackaged and hard to find)
- I am better at cooking than I am at baking.
- There are SO many spices I have yet to try.
- Fresh ingredients are totally the way to go.
- My grandma really likes celery.
- And, recipes are like bridges connecting time, memories and people, whether they are in the same room or not.
Copyright Choosing to Grow 2019 www.meaganfrank.com @meaganfrank_ctg