Family Food Fare and Favourites
Join me as I dig through my memories, and recipes, to rediscover my family’s food “back in the day” and how those food habits have changed over the decades to today’s diverse and multi-cultural cuisines. This is my theme for the 2021 A to Z challenge.
Not so much food today, but the kitchen where it was all prepared. They always say the kitchen is the hub of the home and it certainly was in my childhood. A square room with the basic appliances of gas stove, old-style green refrigerator, and the mix-master. We didn’t have running hot water to the kitchen sink for a long time so the washing up water was boiled on the gas cooktop. The table took up the central position and was used for sorting out ingredients and preparing the meals, then dressed with its ironed tablecloth before we gathered around it for the meal. The dining room table was only used for special occasions or when we had a larger group of people.
We would sit at the kitchen table to peel the peas, top and tail the beans, measure the flour or sugar, butter and flour the cake tins, and it’s where I’d sit for a cold drink and snack and to share the news of my school day.
Many kitchens today have island benches that serve a similar purpose but for some reason, we’ve never had a kitchen like that.
Today, I’m sending you Kisses from Mum’s cookbook.
Today, our menus have lots of K meals. One of our favourite, and regular meals, is Kofta Meat Balls, usually made laboriously by hand and cooked in a delicious curry sauce. Our middle daughter, being a pragmatic soul, has decided that making the meatballs herself, is not worth her time as a busy mum and schoolteacher. She discovered that the ones available in the supermarket are a reasonable, if not-quite-as-good substitute.
Instant Cooking: My blog visitors commented on Instant Pudding under “I” which reminded me that it has been a family habit, in his family and mine, to make things mostly “from scratch”. I’ve never known mum to bake a cake from an instant cake mix, and neither have I. Similarly, our meals are usually put together from the basic ingredients. The main exception now, is that with the proliferation of excellent varieties of curry paste, we have changed to using them in lieu of making up the paste ourselves – not always, but mostly.
This blog challenge has had me dredging through my excessive supply of recipes and reminding me of dishes we’ve enjoyed and should try again. For example, Kuwaiti Fish Stew was a hit when I made it a couple of times, but we need to “rediscover” it.
NEW FOOD FARE: It seems ridiculous to include kiwifruit in this category, given how routinely it’s available and eaten, yet I have no recollection of it from my childhood. Where would be with our Thai cooking without Kaffir Lime leaves and fruit? Our trees provides more than enough for our requirements. One thing about my FODMAP diet is I’m cautious about some new foods, so I have yet to try Kimchi even though it’s supposed to be the bee’s knees for gut issues. As for kale which is widely lauded – we tried it and agreed with a discussion on Facebook about how to cook it: add oil so it slides easily in the bin….lol. And when we’re out and about at the local shopping centre around lunchtime, it’s kebabs that are our default snack. Food has certainly changed in Australia. As I write this, tonight’s meal is Red Duck Curry from the Spirit House Cookbook – yum!!
Was the kitchen the hub of your childhood home?
Do you regularly eat and experiment with new foods or ingredients?
What’s your favourite meal starting with K?