We had a bit of a cool weather pattern last week. My hungers turned back to earlier times in my life as weather can do. Our minds are switched in different directions with things as transformative as weather can be. It is funny to watch the foodies of South Florida’s instagram accounts reflect this in the images of chili con carne, tomato soup and grilled cheese sandwiches. For me the weather recalled the days of our mother making meatballs. Despite what many think I’m not Dutch but primarily Scotch-Irish. There’s a mystery in the family tree that has yet to be figured out but ’23 and Me’ did make it clear of my bloodlines. So … no Italian in me. My meatball making was not learned from a doting Nonna. We had our Nana. Scotch Irish all the way. But her culinary forte was more in baking. So if I ever do a show on scones I’m sure Nana will be called upon.
Some call these times “Quarantine Cooking”. While not in quarantine we are striving to be as smart as we can. One of the best ways for me to handle all of this time is to cook. I went through the freezer inventory and saw that there was a fat quart of Ham Stock I’d saved from a holiday feast past. I spied a few tins of good tomatoes in the cupboard. Soon I was making a fragrant batch of tomato sauce. I had to used dried herbs versus fresh. Like most of you we limit trips to the grocery stores for now.
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Now it’s time to hit the ‘Listen on WLRN’ button at the top to hear the remainder of my show. ‘A Word On Food’ airs on WLRN every Saturday around 8:30 a.m. at 91.3 and also 91.5 on the radio. I want to thank so many of you who tell me in person how much you are enjoying the show! Please check out my Instagram photos and my new IG TV cooking videos @normanvanaken