kreuzberger wrote: ↑Tue Aug 31, 2021 6:28 pmMmmm, never a thing in our household: mostly meat and three veg, stews, Sunday roast - that sort of stuff. Occasionally something from a magazine or a variation thereof - bacon in a spaghetti bolognese rather than minced beef for example (it's actually quite nice).Boiler wrote: ↑Tue Aug 31, 2021 1:07 pm It's odd; perhaps a sign of my heading towards sixty, but I am developing a taste for the simplicity of 50s and 60s cookery - the sort of stuff that appeared in recipe books that accompanied your new electric cooker...Marguerite Patten, the Nigella of her age and your childhood, was the bees knees. My own mother was a keen follower and, once money became less tight, basically cooked fan-food. We lapped it up.
On reflection, there were a few horror shows - Sainsbury's tinned mince in a spag bol, for example - but there were some real highlights like lambs' kidneys Provençale, a corking Pavlova, and no end of variations on traditional stuffing.
Olive oil was only available from the chemist, mind.
However, "different" came when Dad would teach Mum stuff from home - pork goulash, for example - but then there were his Christmas treats - the stuffed cabbage leaves, beetroot soup, potato dumplings.
This last few weeks I have been slipping into an ever darker place with no chemical aids to prop me up and nothing other than a few crisis line numbers to steady me, and I have been *terrified* of where it has, and is, taking me. But I'll tell you now, nothing would lift my spirits quite like a huge bowl of Mum's "chuck it all in" stew and dumplings.