One night at our family dinner table when we were silly but serious kids, my older brother, Jamie, and I started brainstorming names for the fictitious restaurant that we believed our Mom should open one day because we were particularly happy with that night’s dinner. I can’t remember the exact meal, but, if I had to bet, I’d say mashed potatoes were part of it because I’m always happy when mashed potatoes are involved.
After many bites and laughs we decided on the perfect name: Diana’s Delights. We envisioned a packed house with Mom in the kitchen, her kitchen actually, because our thought was that we would operate the restaurant out of our own home. Jamie and I would be the servers; David and Sara, our younger siblings, by default, would take care of clearing the tables and washing the dishes. A family business plan that couldn’t fail.
Although the family restaurant business plan never received any backing, Diana’s Delights is still in existence. When we no longer gathered for weekday suppers at home, Sunday suppers started. A tradition that moved from my grandparents’ homes to my parents’ home as new generations formed and older generations faded away. Over the years, schedules have shifted, distances have increased, and Sunday suppers aren’t always a possibility. However, we gather when we can and, even if we aren’t in my Mom’s kitchen, the tastes of Diana’s Delights show up on the menu in some form or fashion.
I’d like to say I have a collection of my Mom’s recipes written down, but I don’t. She taught me to cook with the “taste and see” method. A pinch, a little of this, just enough to bring together, 2-3 cups depending on how it comes together are just a few examples of how I learned to measure ingredients. Asking for a classic favorite recipe from Diana’s Delights requires asking the right questions, listening to what is said and left unsaid, and taking notes quickly. Then, I’m off to play until I taste and see what I remember. Sometimes it takes a few efforts, but when I finally make it back into a memory it is worth it.
Thank you, Mom, for feeding me well when I lived in your home. You taught me home-cooking doesn’t have to be fancy or difficult; fast food should be regarded as a treat and not a normal option for meals; keeping a well stocked pantry, fridge, and freezer means never worrying what to serve for an impromptu visit; not to be afraid to experiment in the kitchen; and, most of all, you taught me that it is who is gathered around the table that is more important then what is served at the table. I love you, Mom, and Diana’s Delights will always be my favorite place to eat.
Every now and again my Mom will send me a rough sketch of one of her recipes. There is an implied knowledge of the ingredients and techniques. I think this is why I enjoy perusing old cookbooks from churches; the style is comforting and the language speaks of a heritage of cooking and baking so no step by step instructions are needed.
Pierogie Pizza
(A recipe following the tradition of recipe sharing like my Mom)
1 prebaked pizza crust (homemade or store bought)
2 to 3 cups of leftover mashed potatoes (or fresh instant ones if you have a craving)
A few handfuls of American cheese (or some chunks of Velveeta if you have it)
1-2 cups of grated Cheddar cheese
1 onion, sliced and sautéed or caramelized ( I grew up with sautéed but now prefer caramelized) with a clove or 2 of minced garlic.
Preheat the oven to 400 degrees Fahrenheit. Sauté your onion and garlic.
Warm the mashed potatoes and mix in the American cheese unit it is melted. Spread potato mixture on the crust; top with the cooked sautéed onion; finish by sprinkling the grated cheddar cheese over top. Bake for 10-12 minutes or until the cheese is melted and bubbly.
What’s been nourishing me this week….
Dubliners by James Joyce—I’m loving short stories this year. Earlier this year I read a collection of Russian short stories by various authors and listened to a collection of Hemingway’s short stories. The short stories easily fill pauses in a day with a purpose and intent.
Learning about vegan cooking/baking with Charity Morgan’s cookbook Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes. I don’t foresee myself living the vegan lifestyle, but I do see some new options for meatless Monday, ways to swap out dairy, and new ways to build flavor.
Everything but The Elote Seasoning Blend from Trader Joe’s. A flavorful blend that tastes great on hardboiled eggs, avocado, tomato soup, corn dishes, and so much more.
What has been nourishing you this week?
Love this so much! What a great tribute to your mother and your bond with food ❤️ Happy Mother’s Day!
I love this💜 - it reminds me of my grandmother’s table…so many cherished memories!