Phil was away, visiting his parents, when we cooked up this week’s Ben’s Day Wednesday meal, so we decided to dedicate this post to Ben’s grandparents’ culinary specialties, and how our parents have influenced our cooking. If you were expecting mildly inappropriate content from our title, you’ll likely be disappointed.
Ben’s grandparents raised us in an era when most men simply did not cook, so the many delicious meals we ate growing up, and later learned to make ourselves, were almost entirely produced by our mothers. Thrift was a necessity, but meals were always well-balanced and delicious, even on a budget. My parents relied heavily on their garden produce, which my dad, in particular, still enjoys growing.
It would be impossible to pay adequate gustatory tribute to all four grandparents in a single meal for two, so we had to be very selective. The main course was possibly the first thing Aldine (Phil’s mom) ever served me. Her Laramie Loaf was awarded an endorsement from Better Homes and Gardens, and it was one of the many recipes she assembled into a cookbook for Phil when he left home.
My mom grew, canned and froze all manner of produce, and we are still the lucky recipients of many of these products. Her baked goods, especially pies, are outstanding, but I just wasn’t willing to work that hard this week! We pulled a pint of her applesauce out of the freezer, instead.
My dad grows greens, nearly year round, in cold frames he built. A fresh, homegrown salad accompanies almost every meal at their house, so Ben and I decided a green salad would be in order. My mom made everything homemade when I was growing up, and I mean everything. Bread, ketchup, sometimes even cheese! We virtually never had store-bought salad dressing. She usually opted for a simple vinaigrette. I’m far more likely to serve what I’m calling a serenity salad.
Serenity Salad – God, grant me the serenity to accept that Wegmans makes a better salad dressing than I do, the courage to prepare the salad ingredients I can, and the wisdom to know the difference.
For dessert, we looked to Phil’s dad, Keith, for inspiration. He makes a fine graham cracker ice cream sandwich. The first time he offered me one after dinner, sporting a classic Keith Sprunger smile and an ice cream spade held aloft, he told me he considers it one of his specialties! Who would say no to that? Not me! They’re delicious!
Keith’s Ice Cream Sandwich
2 squares graham crackers
1 thin scoop/sliver vanilla ice cream
Place ice cream on one graham cracker. Top with the other graham cracker. Enjoy!
I notice an important variation in your Laramie Loaf: crusty artisanal-style bread. We only had those squishy long loaves available in 1970s Kansas, possibly called French or Italian bread at Dillons. Nevertheless, this was a big family favorite and oft requested as a birthday meal. I enjoyed reading these stories about the parents.
It’s true that we are completely spoiled by having Wegmans right here, and my bread standards have risen significantly since the 70s. We used the lowliest bread in the bakery section (Pain Italiane) but it is still pretty good – crusty on the outside, soft and chewy on the inside. It made a great Laramie Loaf! I was just delighted to have finessed some black olives into one male Sprunger!