Cooking

I like to cook; I just don’t do it very often.

Yesterday I invited two couples and a lady for dinner after church. They asked about the individual meat loaves—“It’s a recipe from the Rassi family cookbook. Rassi is my maternal grandmother’s mother’s family.” We went through a little litany of my mother’s mother’s mother’s family. Then we discussed the orange jello salad. “That’s my Aunt Catherine’s recipe in the Klopfenstein family cookbook.”

It’s a good thing I come from a line of good cooks.

I started thinking about the foods that I do make on a regular basis. The individual meat loaves and orange jello salad is kind of a standard company meal for me—I like them both, and I usually have leftovers then. Those are both family recipes. At Christmas it’s important to me to make chocolate cookies—a recipe from my Grandma K., and springerles—a German cookie made by both my grandmothers.

I guess I’m not real adventurous in the kitchen. I’ve tried some recipes from the newspaper, but usually they haven’t tasted as good as I thought they would.

At least this week, I have meatloaf to eat.