Country Kitchen:
Keep A Cooking Journal
By Mary Emma Allen
We hear of keeping journals or diaries about the everyday events in our
lives. Sometimes these are interspersed with photos or sketches. But have
we ever considered keeping a journal or notebook about the foods we cook
and serve, the recipes we save, the festive occasions our families enjoy.
Even though I've found value in searching for and saving the recipes of
my ancestors and my childhood, have helped compile a cookbook of Allen
Family recipes, I'd never thought of starting a cooking journal until I
began to put together the syllabus for a workshop on journal
keeping/writing. I mentioned the enjoyment of reading in my
grandfather's autobiography and newspapers columns his thoughts about the
foods served in his childhood..
Then I delved into my grandmother's diaries and read some of the letters
my mom wrote to me over the years and found in those mention of foods
cooked and served. These were recorded in passing, but added interest to
the discussion of their everyday lives.
Developing Your Food Journal
So I've begun a Food/Cooking Journal to see how this will play a role in
the culinary history of my family. I think of journals as a type of
notebook that you write in by hand.
However, in our computer world, many people keep journals in various
forms in a word processor or even online on a web site. Rather than
having a private journal, with lock and key, some of the online journals
on web sites are open to the world. Or they might be accessed only with a
code that you give to specific people.
Your food/cooking journal also could contain reminisces, restaurant
experiences, different foods in areas where you travel.
Sample Journal Entries
May 4 - This was a day of feasting! Enjoyed fellowship potluck dinner at
church - baked ham, various pasta casseroles, tossed salad with assorted
dressings, carrot/raisin salad,
green beans Southern style, homemade baking powder biscuits. The array of
desserts seemed endless - chocolate cakes, vanilla pudding, assorted
cookies, strawberry and vanilla ice cream, cream pie. In addition to the
tasty food, the fellowship was delightful.
Later we visited Mom for her 94th birthday. The May Family Day
celebration at the assisted living home was complete with a food laden
buffet. Mom, to whom hospitality means serving food to guests, wasn't
satisfied until we had a bowl of mixed fruit and pastries. There also was
an array of cheese and crackers, veggies and dip, and fruit punch.
A friend stopped by to wish Mom "Happy Birthday" and brought her a
strawberry/rhubarb pie. After we returned from a drive, there was a mini
birthday cake for Mom from everyone at the home.
Collecting Recipes
This also is a place to collect recipes you come across or are given by
friends and family. You either can copy the recipe or paste in clippings
from newspapers and magazines.
My aunt kept a cooking journal of sorts. She didn't write down daily food
experiences. However, in this notebook, she jotted down recipes from
family members as well as neighbors.
Here is one I jotted down several years ago from my mother-in-law, one
that has long been a favorite in her family:
LUCILLE's STRAWBERRY PIE - Use a cooked pie shell, graham cracker crust,
or cookie crust.
Mix together 3
tablespoons corn starch, 2/3 cup sugar, 1 cup water, 2 tablespoons
light corn syrup. Cook until clear. Then add 2 tablespoons strawberry
jello.
Slice 1 quart strawberries into cooked pie shell. Pour glaze over all and
chill. Garnish with whipped cream, whipped topping, or vanilla ice cream.
(C) 2003 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
