BRAINPAN LEAKAGE

It doesn’t take Rowan Gant’s clairvoyant abilities to know that a good parcel of you are now thinking, “Eeeewwwwwwwww!” And, a whole raft of you who are thinking such are also involuntarily saying it aloud as well. Just like you would be if the title had been Chitterlings (that’s properly pronounced Chit’lins, mind you), brain sandwiches, or a whole host of other organ meat based delicacies.

Not much I can do about that except to say, don’t knock it until you try it. If you’ve tried it (any of the above, PROPERLY prepared) and you still didn’t care for it, well, at least you tried so I respect your opinion. (Even though it’s wrong.)

You see, I’m sure my love of such foods has something to do with my farm upbringing. Where I come from you don’t cut the prime rib and tenderloins out of a bull/cow, and then leave the rest for the turkey vultures. We used everything. Meaning, everything… Whether it was Chitlin’s, Brains, or an entire head boiled down to make Head Cheese. Didn’t matter. We used it.

We even rendered out all the fat to cook with and also to make lye soap.

Now, on the note of Head Cheese, I’ll admit to not being a big fan. I’ve had it on several occasions. It’s not bad, but also not my favorite thing in the world– probably because I still have memories of my grandmother boiling a hog’s head to make it. Not a pretty- nor particularly wonderful smelling – process, trust me.

But, back to Liver and Onions… This happens to be one of my favorite all-time meals. I’ve always loved it. Even as a child. I suppose part of that could be the fact that until I was an adult and ordered it in a big city restaurant I had always been served PROPERLY prepared Liver and Onions. Since that horrible incident I’ve been careful not to order it in the big city. Diners in small southern towns, well that’s a different story. But mostly I make it at home, preparing it exactly the way I learned to do it from my mother, grandmother, and grandfather…

Speaking of my grandfather, his name was Elvis. Yes Elvis, although his last name was Babb, not Presley. He wasn’t much of a singer, but he could play the harmonica like nobody’s business. I actually have a recording of him that I made a few months before he died. At that point he had emphysema, but he could still make that harp talk. (On that note, I also have the harmonica and it is displayed in our curio cabinet, but that was a different blog I wrote a year or so back)… But, let’s move on… Elvis Babb owned a diner in the small Kentucky town where I was born. While the diner was gone before I was really old enough to know better I do have memories of toddling around in it. But, more importantly I still watched my grandfather cook at home. I may have only been in my high single digits and low double digits – he crossed over when I was 11 or so – but I still learned a whole raft of things from him about cooking, probably because where I come from food is love. Food is comfort.

And, we all want love and comfort.

Now, one of the interesting things about preparing something properly is that sometimes – not always, but sometimes – a person who had the dish and hated it will try it again, done correctly, and love it. Such is the case with my wife. She hated Liver and Onions. I can remember the first time I fixed it (I do all the cooking in our house) back when we were first married some twent-cough-cough years ago. She had this horribly crestfallen look on her face and I could see that she was gearing herself up for choking it down so as to not hurt my feelings. After the first bite, however, her expression changed. Now, it is one of her favorites as well.

At any rate, prior to my father crossing over in 2003, I used to try timing my Liver and Onion dinners with his trips through Saint Louis. (He had a house here, but more or less lived in Kentucky and since he was retired, traveled extensively). I would time it that way because Dad loved Liver and Onions too. Even if he couldn’t make it to the house for the actual dinner, I made sure there was a “take out” container for him.

I just made Liver and Onions for supper Monday. As is customary – nay, IMPERATIVE – it was served with a big ass bowl of mashed potatoes and buttered green peas. Life was good.

Since Dad is no longer around, there were some leftovers. I just killed those off a few minutes ago… (Yeah, Liver and Onions for breakfast. I’m sure Edain would be appalled LOL! – note: Ask Edain McCoy about her impression of my morning eating habits and that joke will make sense.)

Honestly, I’d just as soon have Dad back and give the leftovers to him, but since that isn’t going to happen, I figured I should at least enjoy them in his place.

And I did.

More to come…

Murv

This blog is really about nothing. This is not to say that any of my previous blogs have been about something, however, this particular running off at the keys is pretty much about more nothing than any of the previous nothings… Or somethings… Or nothi-somethings… Well, you get the idea.

As the title suggests, it is about the ever important PB&J. Yes. The iconic peanut butter and jelly sammich.

Now, as sammiches go, the PB&J is just about the closest you can get to the land of childhood comfort foods. At least, for my generation it is.

You see, while we tail-end baby boomers (Yeah, I was born in the last year of what qualifies as the baby-boomer generation) never dealt with anything quite like the depression, we DID see a horrendous recession. We remember only being able to buy gas on Sundays. We remember hamburger being a luxury, and steak a far out dream affordable only to the elite… And, yeah, we even remember when the expression “Far Out” was cool… Along with other hallmarks of the era such as “cool”, “keep on truckin'”, and “lid” (not that I was ever…ahem…intimately associated with what a “lid” actually was… ummm… ahem… that’s my story and I’m sticking to it…) Of course, there I go digressing again…

My point is, back then, money was tight. When the company for which my father worked at the time went on an extended strike (read several months) money got even tighter. Dad was against the strike, but he walked the line for strike pay, and picked up other work where he could so that food stayed on the table and bills got paid. Mom worked too. It was the beginning of a different era – two parents, both with jobs. Life was changing drastically.

So, with money tight – and at times non-existent – even the truly wonderful childhood memory of the fried bologna sammich was relegated to specific occasions. Yes, SPAM/Treet, and fried bologna were more often than not a staple on the supper table. Don’t get me wrong. Mom and Dad made sure we ate, and ate as healthy as we possibly could. We kept a garden and had fresh vegetables. But, it wasn’t at all unusual for the aforementioned processed animal parts to be the center of our entree on the supper table. And, to set the record straight, let’s remember that I happen to like SPAM/Treet and Bologna, so I wasn’t complaining. Still, I also like turkey, steak, fish, etc…

But, back to the PB&J. That particular sammich became the common lunch. Not just because it was something kids would gladly eat – well, most kids anyway – but because it was cheap and relatively nourishing. You could get a large jar of Peanut Butter (actually a legume, not a nut, for those keeping score), a loaf of bread, and jar of jelly for next to nothing. Even better for us was the fact that we had fruit trees and grape vines in our back yard, so Mom made jelly and put it up, further reducing the overall cost.

There you had it – Cheap, full of protein, and even a handful of vitamins. Yes, a dab of sugar too, but hey, we were kids…

So…why all this sudden nostalgia? Simple. I just had myself a PB&J while standing over the sink and thinking about where my current manuscript is heading plotwise. Unfortunately, Mom and Dad are both gone, and I have no homemade jelly or preserves, but I made do with the storebought kind.

Of course, being an old guy who tries to be health conscious, the jelly was low sugar and the bread was whole grain instead of the “too soft” white bread with a bunny on the package that had been the staple in my youth… But, it still had the same effect, and it transported me back to my childhood.

As I stood there eating it, however, one other thing came to mind… The fact that our economy is crashing like a 1 year old who is just learning to walk, and now in my late forties I am witnessing the same things I saw when I was in my single and early double digits. Maybe even worse…

Up to, and including a PB&J for lunch…

I guess my daughter will get to tell this same story years from now… For my money, that’s a damn shame.

More to come…

Murv