Meat and Potatoes
As I look forward to my dinner this evening at the steakhouse, I can’t help but reflect on my childhood and how important it was for my father to have meat on the table. It was some sort of symbol to him that he was providing for us. Whether it was a pot roast in the winter or some thick juice T-bones off the barbie in the summer we always had meat for dinner. There were a few exceptions. Dad could eat a dozen ears of corn and call that a meal or a pot of fresh green beans (although they were cooked with pork fat or bacon).
We used to buy a hind quarter from the butcher and put in up in the freezer in our patio. It was so impressive to open that freezer and see it full of neatly wrapped pieces of meat in bright white butcher paper with their cuts marked on masking tape like labels. And in the draws at the bottom of the freezer were tubes of hamburger meat.
The paper here is brown and they have used plastic wrap but you get the idea.
Along with this meat we had potatoes. People used to show up uninvited for dinner all the time when I was little. Mom never turned anyone away, as long as she had a sack of potatoes in the pantry she could make room for one more at the table.
And when the potatoes are gone it makes a lovely dress!
And sausage! My grandmother used to stay with us during the winter months. She packed a special carry-on for my dad full of Pennsylvania smoked sausage and something called scrapple which makes me nauseous just thinking about it. Scrapple is just that, scarps of pork cleaned off the meat cutter and made into a brick that is then cut in slices and fried. We called it crapple. If you google it you will find it called “The Pennsylvania Treat”, pork mush. (I am so glad they moved to California before I was born.) Even Guy Fieri had trouble getting the stuff down on his show, “Dinner, Drive-ins, and Dives”.
Okay, so it doesn’t look that bad, but before it is cooked it looks like green particle board.