Mom’s Kitchen

My parents were totally not foodies. My father was a meat-and-potatoes eater, and my mother was a meat-and-potatoes cook. This was a marriage made in culinary heaven.

My mother’s porkchop, however, looked nothing like this picture. Well, the mashed potatoes did, though the gravy was her amazing sawmill gravy, a version that was popular among all our relatives. (Once when we were visiting Cousin Addie and Cousin Jim (actually ancient relatives who may have been cousins to our grandmother (or even great-grandmother. We were pretty lax about genealogy), Cousin Jim looked up from his biscuits and asked, “Who made the gravy?” “Why?” asked Cousin Addie, fearing it displeased him. “It’s good, he said. “Thicker than usual.” My mother had made it. But I digress.)

However, Mom’s plate of pork chops would have looked quite a bit different. The pork chop would be thin, simply floured, and fried until it was tough. (The pork fat would go in a coffee can on the back of the stove to use instead of butter or oil when cooking eggs. But I digress again.)

The zucchini would never have appeared on the plate, not even during the season when neighbors leave orphan zucchini on each other’s doorsteps like oblong green babies.

The asparagus would have come in a can. All vegetables did, except soup beans, which I ate with ketchup. (I thought I hated asparagus. I’d only had the slimy, canned variety, though. When a boyfriend made me fresh asparagus, I changed my mind. But I digress some more.)

She also made dishes that my schoolmates likely never had, such as pressure-cooked tongue, boiled chicken hearts and gizzards, and cornbread with no sugar (baked in a cast iron mold that looked like ears of corn). It’s considered “white trash” cooking now, but at the time it was just supper.

Lunches were grilled cheese sandwiches — Velveeta on white bread — or bologna and cheese on white bread. Subs were made of lunch meat, no lettuce, tomato, olive oil, or mayo. We got them from school fund-raising drives.

Chinese food came from those two stacked cans. Pizzas came in box mixes, a special treat. Desserts were from box mixes, too, or the slice-and-bake variety. The only exception was Mom’s lemon meringue pie, my father’s favorite, homemade, and always magnificent.

One thing I can say about my mother’s cooking is that there was always plenty of it, and leftovers as well. I was shocked when I had dinner at a friend’s house once, a family of six, and saw how fast they ate to be sure of getting enough and how they fought over the last dinner roll.

I was perfectly happy with my mother’s cooking at the time. It wasn’t until much later that I was exposed to a wider culinary spectrum and experienced beef stroganoff (which my father once described as “slop”), egg drop soup, and anything sautéd. (When I finally encountered these foods, it would be said that I had “got above my raising.” But I digress yet again.)

So, yeah, I may have become fond of sushi, calamari, hot-and-sour soup, whole wheat bread, Havarti and gouda cheese, enchiladas, and tiramisu.

But I still love grilled American cheese on white bread. My husband tries to make it for me as a special treat. But it’s not the same when anyone makes it besides Mom.