Labor Day always makes me sentimental for my grandmother's cooking. My extended family still gets together over Labor Day weekend for a meal of her recipes, including summer cymlings (yellow squash), succotash, potato salad, and peach cobbler. The cymlings are no longer made with bacon drippings, and I can never bring myself to use all the sugar her recipe calls for in the cobbler, but the flavors take me back to her cooking, which was local, seasonal, and organic long before those labels existed.
—Mary Margaret Chappell, Food Editor
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