Constance
Master Chef
As many of you know, I'm writing a book about my parents' lives.
My mom's dad was superintendent of a coal mine (the largest in the world at the time), and she grew up in a "company town", where she was the only child in the entire school whose parents were born in the United States...or spoke English at home. The miners were immigrants then, mostly from eastern Europe and Italy.
Here's where I'm asking for help; When she went home with one of her friends after school, how would their kitchens smell different from her own?
Grandma Snarr was a wonderful cook, making dishes such as roast beef, fried chicken, pies and such, while the neighbors made things like assorted homemade sausages, one of the favorites being blood sausage...cabbage rolls...veal birds...all kinds of ravioli and other Italian dishes. They hunted wild mushrooms, stuffed everything you could possibly stuff, and grew things like garlic, rosemary, fennel and grapes for wine in their beautiful gardens.
So what aromas would greet you when you walked into Mrs. DaMatta's kitchen? Or Mrs. Sluzavich's? Or Mrs. Sevenski's? I'm sure it would be far different than my Grandma Snarr's apple pie.
My mom's dad was superintendent of a coal mine (the largest in the world at the time), and she grew up in a "company town", where she was the only child in the entire school whose parents were born in the United States...or spoke English at home. The miners were immigrants then, mostly from eastern Europe and Italy.
Here's where I'm asking for help; When she went home with one of her friends after school, how would their kitchens smell different from her own?
Grandma Snarr was a wonderful cook, making dishes such as roast beef, fried chicken, pies and such, while the neighbors made things like assorted homemade sausages, one of the favorites being blood sausage...cabbage rolls...veal birds...all kinds of ravioli and other Italian dishes. They hunted wild mushrooms, stuffed everything you could possibly stuff, and grew things like garlic, rosemary, fennel and grapes for wine in their beautiful gardens.
So what aromas would greet you when you walked into Mrs. DaMatta's kitchen? Or Mrs. Sluzavich's? Or Mrs. Sevenski's? I'm sure it would be far different than my Grandma Snarr's apple pie.