Branson, MO Fond Memories are Definite Links
Science tells us that our brains make connections from one cell to another that is how we learn and how we remember. In other words fond memories are connections in our brain.
In recent years we have been taught how bad for us food is.
I don’t think they are talking about the foods of our childhood do you?
Surely something that can bring such pleasant memories can’t be all-bad.
Even as children we knew what was special from our favorite cook and that made special links that not only went from our stomach, to our hearts and to our brain. We knew what “being made with love was all about”.
No question about it.
We can remember those special places that we ate, that special something, the feeling of warmth that it produced all over our bodies, the smell that radiated from it and the person that we enjoyed eating it with.
I bet, at this moment, in your own mind there is a memory of just such a place a time and an event.
It is so amazing to me that we can actually smell, taste and feel a memory. Maybe this is why so many of our memories revolve around the dinner table, in the kitchen or by the fire (a special place). These memories are just a moment in time that we want to keep all of our own. Just a thought that makes us smile. I only hope that we create a moment in time like the one that we just enjoyed as a gift to our children or some dear friend.
We can you know, it will take a little effort on our part. We will be showing love or caring. Some of the easiest ways of doing that will come from your kitchen.
Over the next few months will be one of the best time of year for making memories. For most of us, starting this month with Summer Vacation are some of our most precious childhood memories began and if you do not have enough good memories already, less us create some more for our selves and our loved ones.
Remember going to Grandma’s House for our Summer Vacation. You know she and Granddad seem to understand more then Mom and Dad, we could tell them of some of our escapades and they would laugh, not scream you know that you shouldn’t do that.
Grandma would make some of her special cookies that most Grandmothers seem to have the recipe for, as we ate them Granddad would tell us about his boy hood stories and then we would laugh with him.
(You know the one where he would have to walk 10 miles in the snow to school with all of the other now granddads.)
Grandma didn’t make baked potatoes, why? Very few of us get excited about a baked potato from our past. It made your tummy warm and cozy for a moment. Though our brain didn’t think enough about it to make a lasting memory. See I told you that special chocolate cake and those cookies that grandmother made really was “ BRAIN FOOD”.
Your brain actually made a connection and a strong one at that, one that will last a lifetime.
Many of us say that we cannot remember what we ate for dinner 2 days ago. (Does that tell you about the food you are eating.)
From now on if the food doesn’t get your heart to pumping, get your brain excited and your mouth to watering think twice about eating it.
Conversely, any food that does get your heart to pumping, get your brain exited and your mouth to watering surely can’t be all that bad for you.
A caller on the show one day discussed someone else’s memory about his mother’s dish called Scrapple. Scrapple may not have been your favorite dish, but it makes a strong connection in many people and a lasting memory. I appreciate our listener sharing his memory with us.
A recipe for Scrapple is below.
After that one is another that I gave out on the show before the web site was ready. It is for Pumpkin Bread. It also works well for cupcakes. It is a basic very versatile recipe that can be changed 20 ways to Sunday.
Now go and DO your homework this week; go out
AND MAKE SOME FOND MEMORIES!!!!!!
The Grandkids are coming!
SCRAPPLE INGREDIENTS 1 pound pork pudding meat OR loose sausage
1-quart water, or pork broth
Salt and pepper, to taste
1-1/2 cups cornmeal
1/4-cup buckwheat flour
Butchering yielded rich meat scraps, too flavorful to give to the
Animals or simply throw away. Scrapple, however, was not invented in
Pennsylvania. It most likely came with settlers from the lower Rhine
Area of Germany to Philadelphia. So it was in this country that the
Amish learned to make the dish.
Two ingredients distinguish the dish - buckwheat and corn- meal (a New
World addition), which act as extenders and provide a distinctive
Flavor.
Stir pudding meat or loose sausage into 1 quart rapidly boiling water or
Pork broth. When the mixture reaches the boiling point slowly add the
Cornmeal and buckwheat flour. Stir constantly until thickened. Cover
And let simmer for 15 minutes over low heat.
Pour into two 1-lb. loaf pans. Cool thoroughly then refrigerate.
When scrapple is set, cut in 3/8 to 1/2 inch slices and fry in hot,
Greased skillet. When slices are browned and crusty, turn and brown on
Other side. Serve hot with ketchup, syrup or apple butter.
Makes 3-4 pounds of scrapple
Old Southern Basic Recipe Pumpkin Cake
Makes 36 cupcakes. Originally it was baked in a 1 lb coffee can.
Sift together the following:
3 1/2c. All purpose flour
2 tsp. Soda
1 ½ tsp salt
2 tsp. Nutmeg
2t. Cinnamon
3 c. sugar
Mix together in another bowl liquids:
1c. Vegetable oil
1 tsp. Vanilla
4 eggs beaten
2 c. pumpkin or 1- 15 oz can
2/3c. Water
Mix together both dry and liquids.
Grease pans or use paper liners for cup cakes fill ½ full.
Optional (add 1c. nuts or 1 cup raisins or change out other liquids for water) this is the part of the recipe that becomes all yours and will really enhance your “Kitchen Confidence”
You can listen to Sandra and Scott Mc Caulley on the radio every Tuesday Morning on KOMC AM 1220 at 10:06. We hope that you will listen and call in to help others and to share your experiences, good and bad!
Sandra is the owner of Carefree Catering; she is a professional caterer in the Branson Area Her phone number is 417-335-5655. She and Hometown Radio have teamed up to present to you the show
“Kitchen Confidence 101” in The Ask the Expert Series on KOMC AM. The articles and show are to help you find confidence in the kitchen where you can provided good tasting and "better for you" meals to your family and friends even if you are an accomplished cook or a beginner, we all share those moments when we need help!
Any comments or information can be e-mailed to Sandra at carefreecatering@interlinc.net