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Posts Tagged ‘childhood’

My prime trick-or-treating years should have been the late ’70s, but thanks to overblown rumors of poisoned Halloween candy, it was a bust. My brother and I would don our costumes and go to maybe three houses, all people my parents knew. No roaming around knocking on door after door, retrieving the great variety of treats that I imagined other kids were enjoying – after the candy was x-rayed, of course.

Oddly, we were given the run of the neighborhood the rest of the year. We could disappear for a couple of hours at a time without too much worry on my mom’s part. If we were on my grandparents’ farm, we might be out of sight for the entire day, popping in only for meals and snacks.

So I’m not sure how today’s children, protected from every bump and bruise, both to their bodies and self-esteem, are allowed to waltz around neighborhoods (sometimes not even the neighborhoods they live in) and TAKE CANDY FROM STRANGERS.

Seriously. Kids aren’t trusted to walk 25 yards to the bus stop unescorted, but Halloween goes on?

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I still remember the moment I discovered that salad could mean something more than iceberg lettuce, tomatoes, croutons and dressing. I was at a fancy mountainside restaurant in Birmingham, Ala., with my future husband, probably around 1995, when the waiter brought out our small starter salads. They were filled with … leaves. And no hint of the crunchy, flavorless iceberg lettuce my fiance and I had both grown up thinking was the foundation of salad.

I learned that the leaves were baby arugula greens, and suddenly a new culinary world opened for me: Salad was no longer that bland bit of crunch existing only to carry dressing or serve as a low-calorie, tasteless diet option, but a real opportunity for nutritious, delicious creativity in the kitchen. Non-iceberg greens could be sweet or bitter and carry their own weight in a salad without relying on the dressing to make up for lack of flavor.

How did America get so obsessed with iceberg lettuce? Probably the same reason that grocery-store tomatoes and apples taste like mushy cardboard: According to Practically Edible, iceberg lettuce is easy to grow, easy to ship and lasts a long time in the fridge compared to other greens.

Through the early ’90s, it was nearly impossible to find any other kinds of greens in your average suburban grocery store, at least in Mississippi. I only had to remember one lettuce code during my entire six-month stint as a Jitney Jungle cashier in 1990.

I’m working my way through a big batch of Sylvetta Italian arugula mixed with other fresh greens this week, thanks to a winter CSA split with MrsDragon over at Mrs Dragon’s Den.  I even had to wash the dirt and a couple of tiny worms off, since my greens had just been plucked from the ground only two days earlier. Best salad ever.

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When I was a child, a visit to my grandparents was a magical event. They had a farm with gardens, cows, tractors and sometimes even horses. My brother and I were transformed into free-range children, loosed to explore the edge of the woods, climb big hills of red clay and ride the Big Wheel up and down grassy slopes, dodging excited dogs and fallen tree branches along the way.

The food was also an adventure. I can’t think of my grandmother without picturing her in the kitchen, mixing biscuits by hand, cutting up potatoes or rolling out a pie crust.

One of the culinary experiences we looked forward to the most was homemade ice cream. My grandmother always kept one of those old-fashioned hand-crank wooden barrels on the back porch; once it was deemed hot enough outside, she would make a ton of ice (or get someone to pick up a couple of bags on the way back from town), gather the salt, make the ice cream base and prep the grandkids for hard labor.

Because if we wanted ice cream so badly, we were going to have to work for it, turning the crank until the mixture thickened so much that we our little arms just couldn’t turn it anymore and our grandfather had to come to our rescue and finish the job for us.

The ice cream always came out thick and delicious, not as firm as it would be after a couple of hours in the freezer, but good enough to eat without having to wait. And while we were good kids, waiting for ice cream after all that work was not on our list of things to do.

Fast forward to the late 1990s, when I my husband gifted me with an electric ice cream freezer. I was disappointed when my first batch emerged from the canister not merely soft, but soupy. When the second and third batches did the same thing, I packed the freezer away and gave up.

(Yes, you can buy hand-crank ice cream freezers, but they make way more ice cream than two people [these two people, anyway] can eat, and we don’t have any readily available child labor.)

I was on the verge of tossing the freezer a couple of years ago when I gave it one more chance and it redeemed itself with a recipe for strawberry ice cream from the Ben & Jerry’s recipe book. Alas, that’s the only ice cream recipe that emerges from the maker ready to eat.

I’m ready to give it another go, however, because the Red Velvet ice cream from Jake’s Ice Cream in Atlanta is everything I’ve tried to accomplish in homemade ice cream and more. It was like a fresh piece of cake, cream cheese icing and all, mashed up in a scoop of ice cream. Only it had all been frozen together at once, without the cake drying out or freezing into crunchy, unsatisfying bits.

We visited the Irwin Street Market location of Jake’s, a former warehouse housing several creative food vendors. The building’s got kind of a Lowe Mill feel, for any Huntsvillians reading, only on a smaller scale.

The husband had the Nutella flavor, which I don’t even SEE on the menu. Jake must spend his days dreaming up awesome new flavors. I want Jake’s job.

Anyway, I’m trying to decide whether to dump a measure of red velvet cake and cream cheese icing into my unpredictable (or, I guess, quite predictable) ice cream maker or just mash some cake and ice cream together toddler birthday party style. It’s a win either way, right?

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I always wanted a rock tumbler when I was a kid. I eyed the same one every year when the JCPenney catalog arrived, picturing myself polishing rock after shiny rock.

I was a bit obsessive, even as a child. Our driveway would have simply gleamed with polished rocks.

I saw a tumbler on the shelf at Michael’s today. It hit me that now that I have enough money to buy myself a rock tumbler, I don’t have any rocks.

So goes adulthood.

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What manner of beastie is this? A lemur, perhaps? I remember being quite fond of him when I was a child. Specifically, I remember chewing his long, rubbery tail (you can see it’s a bit stubby at the end).

My mom was kind enough to ferry him home from my grandmother’s house. She was also kind enough to keep the old plastic dolls that would have been entirely too creepy to have in my house.

The lemur, however, abides.

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Everything anyone needs to know about me as a little girl is reflected in my favorite childhood tea set, recently rescued from the highest shelves of my grandmother’s hall closet by my mom.

Made of unbreakable, dishwasher-safe Tupperware, it’s decidedly non-delicate, perfect for non-delicate little girls. It showcased an array of gaudy colors, as did I. It included only four teacups, because how many stuffed animals do you expect one little girl to serve tea to at once when there are so many books to be read?

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I don’t even know what to call this piece of furniture. Spice cabinet? Spice drawers? During its long tenure in my grandmother’s house, it was simply the blue drawers in the hallway; for adults, the holder of telephone books, for kids, the source of puzzles and books, pencils and paper.

I brought it home after my grandmother’s funeral last week, stuffing it into my tiny car along with a few photographs and a handful of handwritten recipes from the bottom kitchen drawer.

I asked for this piece long ago (my grandmother had been assigning artifacts to children and grandchildren alike for nearly three decades), choosing it over the fancier formal china cabinet that resided in the den and didn’t match my personality or decorating style any more than pineapple-topped bedposts.

Seriously, what’s with the pineapple-topped bedposts?

It’s in my office now, slightly cleaner thanks to a brief encounter with Murphy’s Oil Soap, but still bearing evidence of its age. Rather than puzzles and phone books, it holds the essentials of a perpetual graduate student. Mostly, though, it just holds memories, and I’m grateful that my husband maneuvered it into my car with mere inches to spare.

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OK, I know I sound like a shill, but you should totally buy a share in a Community Supported Agriculture (CSA) program this summer.

I had the best time last year with my weekly pickups from Dennison’s Family Farm in Elora, Tenn. It really did turn into my own version of Iron Chef, having to work with whatever ingredients showed up in the box each week. And since there are few things scarier for my husband to hear than the statement “I made something new for dinner,” it’s somewhat of a miracle that he had a blast with it, too.

It’s a lesson in the natural cycle of crops for those who aren’t used to the whims of Mother Nature. For example, last year’s rains made for a very short corn crop, so I didn’t get nearly the amount of corn I had expected, but I got tons of tomatoes, chard and peppers of all varieties. And strawberries. Not those tasteless baby-fist-sized strawberries you get at the grocery store, but juicy, delectable berries, so many that you can’t eat them all and will be forced to make the best ice cream ever with them. Darn the luck.

Some folks tell me that they just prefer to go to the farmer’s market, which is cool if you like rolling out of bed before 9 a.m. on Saturdays. Which, truthfully, I have been known to do. But what I find myself not doing at the farmer’s market is buying something I’m unfamiliar with, or buying so much of something that I have enough to freeze for later. (I’ve got two more servings of zucchini/onion/garlic soup base in the freezer, and I just ran out of frozen bell pepper slices in January.) Even if you’re not going to get into canning, you can still have a little taste of summer when it’s 30 degrees outside.

Seriously, it was the best summer food-wise that I’ve had since that summer in the early 1980s when my grandfather and I grew a huge patch of watermelons and I ate my weight in fresh tomatoes.

Head to Dennison’s page on LocalHarvest for details on its 10-week program, or search for a CSA closer to you.

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I’ve been trying to get my mind around murder since I was 10 years old.

We were at my grandmother’s house, about 2.5 hours from our home in Kiln, Miss. The phone in the hallway — the only phone in the house at the time, the phone that, over the years, continually brought horrific news, news of fatal fires, news of shootings — self-inflicted and not — news of heart attacks and cancer diagnoses — the phone rang while we were having breakfast.

It was the principal of the high school where my dad was band director. One of the members of the band’s flag corps had been brutally murdered, along with her mother and father, the night before.

This was in the early 1980s, a time before parents (at least my parents) felt the need to shield their children from bad news. My brother and I were quiet, inquisitive, analytical kids, and we instinctively knew that if we kept our silence and blended into the background we would eventually learn everything there was to know about any topic.

K’s brother had systematically beaten her and her parents to death with a hammer (a sledgehammer, maybe – this detail escapes me). (I call her K because this case is so old that there is no reference to it on the Internet, and I would hate for this to be the only link that shows up in a search.) Another brother survived; he had spent the night at a friend’s house.

I remember being told that the murdering brother had what we would now call a history of mental problems; the term used back then was likely “crazy.” I remember hearing that he had moments when he claimed to be Jesus.

I have long pondered the effect this had on my young psyche, especially when events occur like last week’s shooting at UAHuntsville. Anytime I see news of a multiple slaying, my mind returns to that breakfast phone call and then starts flipping between two questions: How could anyone do this, and how could no one have seen it coming in time to prevent it?

If the multiple murders at K’s home occurred today, there would have been counselors swarming our tiny school the next week. As it was, we were supposed to simply take it to heart that this was an anomaly, something that could not happen to any of us, so long as we didn’t know any crazy people.

The problem that I recognized then and now is that “crazy” is not as easily defined as everyone would have had us think.

I also learned that the “stranger danger” line fed to us after the Atlanta child murders and the murder of Adam Walsh was not the entirety of things we had to worry about. Not that I suspected my 8-year-old brother of murderous intent, but the realization that someone K knew and loved was capable of such atrocity was a game-changer for a pre-teen.

The idea that you might not ever REALLY know someone, that there might always be some part closed off to you, no matter how close you are, was not that foreign to me, but the idea that the closed-off part might harbor such unpredictable anger and violence was alarming.

The world was a little less safe, and for the past three decades it seems to have become a LOT less safe.

School shootings, workplace shootings, murder-suicides … it seems like our closed-off parts are more dangerous than ever.

I couldn’t make sense of it when I was 10, and I’m no closer to understanding it now. I just have to hope that events like this really are anomalies, and that the hidden parts of strangers, friends, associates, and even family members aren’t as dark and dangerous as others have proven to be.

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I’ve been on a cookie odyssey for a couple of years in search of a proper substitute for Trader’s Joe’s Gingeroos, which I discovered while vacationing in Las Vegas. (And yes, I DO always visit grocery stores on vacation. You should too.)

I don’t think molasses was a big component of my childhood treats, because these cookies were richer, darker, more sultry than any I had ever tasted. Chunks of crystallized ginger closed the deal … these were my new go-to favorites, only it was not to be. Double tragedy: The nearest Trader Joe’s is two hours away in Nashville, and they don’t seem to stock Gingeroos.

Admittedly, by cookie odyssey, I mean that I found one nearly suitable recipe and tried it a couple of times before my oven joined the Great Appliance Rebellion of 2009, rendering all cookie-baking attempts futile at best, infuriating at worst.

Then, November. My search is renewed after installation of a new stove.

I had found this recipe last year, but never got to try it. Miracle of miracles, it appeared in a sponsored link atop my gmail last week. It was culinary fate.

Triple Ginger Cookies, from the recipe journal 101 Cookbooks, are a huge ordeal to make, but they’re worth every minute. They’re what I call “grown-up cookies.” Not everyone will like them – they give off a bit of heat – and they’re not the kind of cookie that you eat a half dozen of in one sitting with a big glass of milk. You relish one or two with a cup of coffee or other hot adult beverage that may or may not be spiked with Bailey’s.

Just to make things interesting, I also made my own crystallized ginger for the recipe. I remembered paying a premium for crystallized ginger last year (around $4 extra a pound at the Fresh Market), and this recipe uses A LOT. The clerk at my Asian grocery store said they hadn’t received a shipment of crystallized ginger in months, so my backup bulk supply option was off the table.

Crystallizing ginger was a pretty big ordeal, too, but it made the house smell DELICIOUS and it reinforced my assertion that I do too need that OXO mandoline that I’ve got my eye on.

I’m not going to claim they’re just like Gingeroos, but they’re close enough.

Next kitchen project: the perfect hummus recipe. Also maybe, just maybe, fixing that hole in the ceiling.

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