Food from my Grandmother's Kitchen
Bert's kitchen was always stocked with the stables that one expected when visiting and she had a way of turning the simplest of foods into complete delicacies. As time moves on, it is becoming more difficult to find some of these traditional treats, but the memories of those dear grandmothers who so carefully prepared them will live on and hopefully be continually appreciated by generations to come.
Chicken Soup with Matzohballs
Kosher chicken, carrots, egg noodles, parsley, salt, water
With so few ingredients, how could such a nourishing, delicious and addictive thing be done? The cliche of Jewish penicillin holds true for this soup, for it still stands as the best cure for colds and the key to its success will remain forever locked in the hearts of grandmothers everywhere.
Corned Beef Special
Corned beef (extra-lean), Coleslaw and Russian Dressing on Rye
What exactly is it that makes this one of the greatest food combinations in the world?
It has everything that a completely balanced meal should, and with a cherry-coke and pickle
on a Sunday brunch, there is nothing better.
The corned beef must be cut exactly so, thin and stringy, the coleslaw needs to be of the generic,
monochromatic sweet variety (none of that real cabbage sour stuff) and the rye needs to have
crackling hard crusts with a of subtle rye flavor.
Wheatina and Cream of Wheat
From the box, water sugar, salt, butter
Warm, delicious and simple with a large chunck of butter melting on top.
Always perfect. The wheatina was taken a bit sweet and the cream of wheat was always buttery and salty.
Nothing fancy, no dried or fresh fruit ever came near of these breakfasts.
Tang
From the jar, water
Maybe she thought all her grandchildren would become astronauts, maybe she just really liked the stuff
or perhaps it was what she had the coupons for, but always a full supply of it around and
it did give us that extra bolt of energy in the mornings.
