My dad didn’t do much cooking when I was growing up - chili was his one and only specialty - so I really have to give my mom credit for teaching me the basics. However, my dad was a big supporter of my love of cooking (and anything else I wanted to learn), and enthusiastically encouraged me to read cookbooks, watch cooking shows on PBS, and ate all of my experimental meals with gusto.
Dad actually developed his own interest in cooking after he retired from teaching and is now a decent cook (more creativity than competence, but usually his food is enjoyable even if it takes a long time and a lot of dishes to get there). Mom still does most of the cooking, but they have struck a good balance.
What did my father teach me about cooking? That my mom was the best cook in his life!
The man loved to eat, loved restaurants, and dearly loved his wife’s cooking…and mine. Everything we did was amazing to him, and whether that was just what he said or truly thought, I don’t know. But it made us feel very special.
He’s gone four years now (anniversary was two days ago-- he actually passed on Father’s Day). I miss him dearly.
My mom was a decent cook - killer baker (hence my name) But in the beginning, she was just not a good cook. The family story is, after they were married she made jello, then put it in the counter and waited for it to jell. Didn’t realize you needed to put it in the fridge…
Anyhoo, while my dad was in college his part time job was a short order cook at a diner. So from my birth until the end of his days, he could juggle multiple breakfast requests, cook them all and they would all be fine. Also knew how to time them so they would all come out at the same time, if need be. I had no idea that that was unusual, that was just my dad. Not a chef, just dad.
But the biggest thing he did was to share his joy of food. First, taking us on explorations all over whatever city we were in, to find the best stuff. I knew fabulous greek food in Pittsburgh before folks twice my age did. So exploring and enjoying was and still is the norm for me.
And? He taught me the joy and power of being able to cook. I think it all ties back to his younger days. He grew up in Brooklyn and really didn’t leave New York until he was drafted. And he was drafted to - Texas. It was a complete culture shock. And when he could get off the base, all the places he could get to? Did not have the food he loved. So he taught my sister and I to cook as “When you can cook, you can have whatever you want, no matter where you are.”
So he taught me to make gravlax and? Shrimp and lobster sauce. I make a killer chicken soup but can also make egg drop soup and greek lemon soup. Pad Thai. Potstickers including the dough. Shrimp gumbo with a great roux.
Most of all he taught me joy and perseverance. That it’s okay to not have it be perfect the first time if you had fun and can try again with what you have learned. And that’s a pretty great lesson for everything.
I thought about you as well. This is such a wonderful community.
Just a low key relaxing day. We ordered pizza, I cooked an app, and of course had a martini in honor of dad.
His anniversary and Father’s Day will always be close and sometimes coincide, so these few days every June are a time for remembrance.
I hope you had a great day too, given the circumstances.
2 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
47
Almost certainly, pretty much thesame as he would at an American base in the US. They were very much self contained entities. Oh, and ones in the UK were often resented by the locals - as they had easy access to goods that were unavailable or severely rationed to the British population.
Both my parents and both sets of grand-parents are exemplary home cooks.
I have learnt how to prepare and cook the classics of our region and regional Spanish authentic traditional recipes from both.
The family owned business started out as a service business throughout the main cities of Spain to hotels, restaurants and wineries distributing everything from hotel curtains, napkins, table-ware, wines, Cava, extra virgin olive oil, cookware etcetra – and always evolving with the tendencies of the times.
So gastronomy has always been part of our daily lives.
4 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
49
Food, etc, was not the only cause of resentment. Many communities were opposed to the racial segregation that was officially endorsed by the US command. It probably most manifested itself with commanders issuing orders to troops that particular pubs were designated only for white troops, or black troops. Maybe the best reported example was the “Battle of Bamber Bridge)” (which is about 30 miles north of me) when the local commander instituted a colour bar amongst the troops, the three pubs in the town all posted signs that they would serve “Black troops only”. https://en.wikipedia.org/wiki/Battle_of_Bamber_Bridge
I mention this only as it is related to the hospitality industry. The UK has had (and still has) its own issues about race. But discrimination has never been a legal policy, although some abhorrent practices have been permitted until relatively recently. It was not really common during the war period but, in the aftermath, when there was immigation from the Caribbean countries of the Commonwealth, racism reared its very ugly head. The stories from the early 50s, suggest that it was not uncommon for pubs and boarding houses to display signs saying “No blacks, no Irish, no dogs”.
My mother was also (almost) a single parent after I was 5 but until then and for many years after my Belgian father taught me to not eat like a typical American kid. I was raised on things like blood sausage, a wide variety of foreign cheeses (the smellier the better), all sorts of smoked fish, etc. My mother’s family was Russian so that added to a mix that I never realized wasn’t “normal”. We never had foods like American white bread, cold (boxed) cereal, peanut butter, American cheese in our house. I thought they were so exotic!!
3 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
52
Indeed so. As well as the access to “luxury items”, American troops were better paid than British or Commonwealth ones. Another source of discontent. The pay difference also cropped up in my research for my book about the food during the Great War - American troops were allowed access to British Army canteens and could afford to buy more than our troops (and there wasn’t a recipricol agreement allowing access to Yank canteens).
My mother was very friendly with American paratroopers who were stationed nearby using the local airport facilities for training purposes.
I’m afraid my sources of information are old movies and replays of radio shows. Is it true that American troops could buy silk stockings at the post exchange (shopping) which they used in pursuit of the affections of British young ladies?
I did a bit of dating in the UK in the 90s and again in the 00s. No stockings were exchanged.
1 Like
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
54
Very possibly. And it has entered popular culture. Certainly an American soldier was in a much better position than his British counterpart to purchase gifts for his British girlfriend.
