email this pageI wasn’t inspired to cook by my grandmother or my mom, but my best friend’s mom, Mrs. Wendel. My mom had five girls and never waited on us—that was for sons, she said.
But Mrs. Wendel made real grilled cheese sandwiches with lots of butter and brought them to the table plated and cut into diamonds. She also subscribed to Bon Appetit and Gourmet magazines, which I would pour over, then sneak home. She was my inspiration. Along with Nora Church, my husband’s grandmother who at 101 years old, still cooks up a storm.
In this day of frozen pizza and the drive thru, it’s important to celebrate and learn from those who put good meals on the table every day of the week. So, in this issue, and future ones, we’ll be celebrating folks who’ve spent their lives feeding others and teaching us how to do so.
We named our daughter Nora, after her grandmother, who, we hope, will continue to inspire her for many years to come—in and out of the kitchen.
Jill Melton, Editor
Relish This
Savor, Eat, Dine, Chow Down, Dish . . . whatever wishes you choose to convey, these clever customized pictures are a perfect addition to the kitchen. Though they’re typically done with names, we love them with our favorite food words. Go to CreateSticksandStones.com and type in RELISH as the discount code for free shipping.
Fresh Express
Need a break from your breakfast routine? Try mashed avocado and a sprinkle of kosher salt on your morning bagel. Their soft and creamy texture makes avocados perfect for spreading on bagels or toast. Instead of the saturated fat you get in butter and cream cheese, you’ll be getting heart healthy monounsaturated fats. Take a ripe avocado and mash it right in its shell.
Related Stories
If you enjoyed reading this story, This and That February 2009, then you might enjoy these other stories.- The Gold-en Girls
- Nora Church
- Million Dollar Baby
- This and That November 2007
- Quintessential Crab Cakes
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