When there are limited resources, and limited facilities gustatory treats need be simple. Canned beans, Dinty Moore beef stew and the like. That was food on the road. Ahh, canned cuisine. Designed to show you how fragile a stomach can be and how frequent marathon runs to the “facilities” can be.
Despit all this I soon became a credible chef of simple fare as soon as I began to have my own digs. In Maine I learned to make a good Fish Chowder. From my father and mother I mastered thart of Spanish rice ( as made in my family). And from a chef at the Poland Springs Hotel I learned the art of the simple and elegant salad. Many of my girlfriends were impressed that not only could I serenade them on the guitar, but I coud produce a credible meal for them on their visit to my tiny apartment.
Now, back in the day, before I was booted from school, Mr. Lothar, the Truant Officer, insisted I’d never amount to anything. Up yours, you cheap knock off of Officer Krupke!*
- the police officer in West Side Story.
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Interesting that your blog of creating the perfect fish dish came after mine! Opposites attract.
I cooked daily for 3 years for 12 dults and 50 children of all ages in a place were working mothers could leave their children in care during the day. Three times a week I made a soup before thre meal and the other two week-days there was a desert to make. I had to do everything myself, no tins or ready made, but I enjoyed it and so did the kids. It was in Switzerland and many years ago, aftertwards I eventually rerturned to office work as an export clerk where I stayed for 30 years until being retired.
You led an interesting life. Pat.
I like quesadillas (‘Gee, that’s interesting, Martha’)
I like Spanish Rice. I make rice and I dump a bunch of salsa in there and some onions and spices and it’s a ‘kind of’ Spanish Rice (I think!).
Canned food has a following, but not for me.