Introduction

As Marcel Proust (old French author) said, food is so much more than basic sustenance.  Food (or least a Madeleine for Proust) can evoke a whole range of involuntary feelings and thoughts.  Proust wrote (in much more long-winded fashion than me) that when he ate a bite of a Madeleine, he had ceased to feel mediocre, accidental, and mortal. It wasn’t that the Madeleine was so terrific, although it probably was, but it was their flavor that carried his thoughts automatically elsewhere. 

And food (not always good even) is especially important to our clan too.  We generally love it any way; baked, grilled, raw, and from the water or land.  Being a large family that lives in relative proximity, family gatherings are large and often combine the foods of various members.  So when I tossed out the idea of putting together a family cookbook this spring to our clan, the reaction was much the same as Marcel’s when he ate that tea soaked morsel of a Madeleine.  The memories, photos and recipes just came pouring in such as Jean Teichman’s email noting how it sparked memories of great food and times.  Another contributor noted that reading Jean’s list ‘makes me think we need a rhubarb recipe. Remember how much of that damn stuff we had to eat as kids!’ Ellen was happy to contribute noting that cooking is ‘a bit like drawing, beginning with simple instructions, anyone can learn to draw’. I couldn’t have said it better. 

Today we are not a prepared/fast food kind of clan.  But it wasn’t always that way.  Some of the recipes, typically from the 50s-70s, in this blog will make you wonder how some of our brains developed at all.  I think those were the lost food years, but they make for good laughs now and that’s healthy too.

Finally, this project started out as a family cookbook but became could become more of an extended family food-related memoire.  There are of course lots of recipes to be included; a few of which should not be made again but are included for historical (or hysterical reference).  Some of the names may have to be omitted to protect the innocent (or guilty as the case may be).



Thanksgiving at 105 Cambria Court circa 1961.



Happy reading and cooking. 

PT October 25 2011











Let's start with a classic breakfast selection:

Grandpa Russo’s Toast Fingers

When I was little, every summer our big family used to pile in the family station wagon and head north to Bryantville, MA to visit my mom’s parents.  We sure looked forward to visiting their cozy little home on the edge of Little Sandy Bottom Pond, but it’s hard to imagine they looked forward to so many of us.  But they did and we were always treated like kings.  I remember Grandpa Russo always acted as if he were our personal chef.  “PT”  He would say.  “And what would you like me to make you for breakfast today?”  I didn’t ever remember being asked that before, so I just loved it.  These toast fingers, which seemed so exotic, were one of my favorites and remain so today. 

Ingredients

Sliced sandwich bread (I like whole wheat)

Butter (substitute goat butter for a tasty low cholesterol option)

Catsup

Salt

Butter

Toast the bread and lightly butter.  Spread with a thin layer of catsup, salt and pepper.  Cut into 4 equal strips.  Serve with a smile J



Grandpa Russo's Toast Fingers



Submitted by  PT

Bryantville (under siege!) c.1954