Welcome to Spicy Sauce

You might recognize it as Heinz 57 sauce- but at our house for the last, say 14 years- it’s been known as “Spicy Sauce.” M named it- she really- ‘never left home without it’- if eating was involved. She took it with her on overnights along with her favorite stuffed animal. She really only ate chicken and a few vegetables on a regular basis anyway, but if you were hoping for a brave new exploration- you better have spicy sauce on hand to mitigate it.

J- on the other hand was intrigued by lots of different foods- as long as they were all mostly meat, and all mostly covered in mayonnaise. Texture meant everything to him- gastronomically. And even if mentally he was interested in trying something, he wasn’t shy about spitting it out all over the table if it felt too fuzzy or too soggy. There was no cute name for mayonnaise and spit up, however.

L never really liked meat- no matter what sauce you slathered it in. She was a good eater- liked clams, of all things, at fancy restaurants when she was 2- but always chose veggies or fruits, fish or chicken, oh- and sugar! If- it was around… her only weakness. And there we all were:

We had a vegetarian, a ‘meatatarian’ and a ‘spicysauceatarian’ in the house together for quite a few years, and somehow- they all survived (as did we)and now they like and remember similar foods from home. Like them enough to call with queries and suggestions- and share their own household or favorite food recipes with us and others.

Everyone remembers the funny foods our kids liked or didn’t like growing up- like ‘Weenies and Supa’ (hot dogs and ketchup for K) yummy! And /or ‘Tuna and Peas’ or Green mashed Potatoes’ not so yummy! It’s nice to see them all grown or nearly grown and interested in the food that eventually has meant ‘comfort’ and home to them. We all have developed memories and palates- based on vacations or home life patterns or our own new experiences, travels, and interests.

So here’s a new site devoted to our friends and families interest in memories and food- sometimes the pictures relate- sometimes they’re a bit random. I hope you all will join in the process and add photos and recipes to the fray-(once I get tech literate enough to share how???) and please! Don’t stop calling to ask, “What goes into this….” And please, forgive me if the proportions aren’t perfect! I’m counting on you all to fix and experiment.

- C




Wednesday, November 17, 2010

Green Tomato Pie


I cleaned out the greenhouse the other day, and although it really was a pretty good tomato season for our cold area, I was left with lots of little green tomatoes. (Isn't that a great basket my sister gave me? It's made of recycled chopsticks!) So I combined a recipe that I found on line for green tomato mincemeat with one for green tomato pie and it was very well received at Gramma Loie's bridge night. Enjoy- winter's on it's way.




Green Tomato Pie

Prepare your favorite pie crust for a deep dish pie (top and bottom)   

~ Thickly slice or cut into small wedges and place in a medium sized bowl:
3 cups green tomatoes,
    1 ½ cups peeled apples
~Add ½ cup golden raisins
~Stir together and then add to fruit:
    2 tsp ground cinnamon
     a pinch cardamon (1/4 -1/2 tsp to taste)
     a pinch salt
    1/2 cup brown sugar
    ½ cup white sugar
    1 -2 tbls flour
~Stir together and then add to fruit and sugars: (you should have about ½ cup)
    juice from ½ lemon
    juice from ½ of a  small orange
    2 heaping tbls of orange marmalade



Put the fruit into your prepared pie crust- cover with your top crust- cut steam vents, and bake until lightly browned and a bit bubbly- about 45  minutes at 350 degrees.

Tastes like citrus-y mincemeat apple pie.

   
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1 comment:

r wright said...

This is soooooo goooooood!! R gives a hearty two thumbs up!! Great picture of tomatoes too. Although I personally like the pictures of my family.

November 18, 2010 at 9:18 AM

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