Mary Emma Allen
me.allen@juno.com
Mary Emma Allen
http://homepage.fcgnetworks.net/jetent/mea
We hear of keeping journals or diaries about the everyday
events in our lives. Sometimes these are interspersed
with photos or sketches. But have we ever considered
keeping a journal or notebook about the foods we cook
and serve, the recipes we save, the festive occasions
our families enjoy.
Even though I've found value in searching for and saving
the recipes of my ancestors and my childhood, have helped
compile a cookbook of Allen Family recipes, I'd never
thought of starting a cooking journal until I began
to put together the syllabus for a workshop on journal
keeping/writing. I mentioned the enjoyment of reading
in my
grandfather's autobiography and newspapers columns his
thoughts about the foods served in his childhood..
Then I delved into my grandmother's diaries and read
some of the letters my mom wrote to me over the years
and found in those mention of foods cooked and served.
These were recorded in passing, but added interest to
the discussion of their everyday lives.
Developing Your Food Journal
So I've begun a Food/Cooking Journal to see how this
will play a role in the culinary history of my family.
I think of journals as a type of
notebook that you write in by hand. However, in our
computer world, many people keep journals in various
forms in a word processor or even online on a web site.
Rather than having a private journal, with lock and
key, some of the online journals on web sites are open
to the world. Or they might be accessed only with a
code that you give to specific people.
Your food/cooking journal also could contain reminisces,
restaurant
experiences, different foods in areas where you travel.
Sample Journal Entries
May 4 - This was a day of feasting! Enjoyed fellowship
potluck dinner at church - baked ham, various pasta
casseroles, tossed salad with assorted dressings, carrot/raisin
salad, green beans Southern style, homemade baking powder
biscuits. The array of desserts seemed endless - chocolate
cakes, vanilla pudding, assorted cookies, strawberry
and vanilla ice cream, cream pie. In addition to the
tasty food, the fellowship was delightful.
Later we visited Mom for her 94th birthday. The May
Family Day
celebration at the assisted living home was complete
with a food laden
buffet. Mom, to whom hospitality means serving food
to guests, wasn't satisfied until we had a bowl of mixed
fruit and pastries. There also was an array of cheese
and crackers, veggies and dip, and fruit punch.
A friend stopped by to wish Mom "Happy Birthday"
and brought her a strawberry/rhubarb pie. After we returned
from a drive, there was a mini birthday cake for Mom
from everyone at the home.
Collecting Recipes
This also is a place to collect recipes you come across
or are given by friends and family. You either can copy
the recipe or paste in clippings from newspapers and
magazines.
My aunt kept a cooking journal of sorts. She didn't
write down daily food experiences. However, in this
notebook, she jotted down recipes from family members
as well as neighbors.
Here is one I jotted down several years ago from my
mother-in-law, one
that has long been a favorite in her family:
LUCILLE's STRAWBERRY PIE - Use a cooked pie shell, graham
cracker crust, or cookie crust.
Mix together 3 tablespoons corn starch, 2/3 cup sugar,
1 cup water, 2 tablespoons
light corn syrup. Cook until clear. Then add 2 tablespoons
strawberry
jello.
Slice 1 quart strawberries into cooked pie shell. Pour
glaze over all and chill. Garnish with whipped cream,
whipped topping, or vanilla ice cream.
(c)2003 Mary Emma Allen
(Mary Emma Allen has been collecting recipes since girlhood
and has
written cooking columns for the past 40 years. Visit
her web site:
http://homepage.fcgnetworks.net/jetent/mea
e-mail: me.allen@juno.com)