Tag: recipes

Recipe Revue, (but not quite a revue)

Last century, in Tiny Town, Texas, our local newspaper regularly featured the photo of a home cook and three or four of their favorite recipes. Most were the sort you’d find in a local ladies’ auxiliary plastic comb-bound publication. Some were off if you followed the recipes instead of only reading them. Misprints or typos like 1 cup of tea instead of a teaspoon of instant tea mix. 1 c. of lard instead of, well, what kind of recipe might one need with a full cup of lard?

People dressed up for their photos. Nothing like today’s influencer photos. These were studio photos with bad lighting in colorless newsprint. No highly styled foodstagram pictures either. Just the recipe and your imagination or actual ingredients and something to eat as a result.

Yesterday, in suburban central Texas, the hubster opened a last century recipe book hunting down an apple cinnamon bread recipe.

“My sister gave me the recipe. I think your mom makes it too,” he recalls as he flips through pages of handwritten recipes.

“My mom got the recipe from your sister when she was in the paper,” I announce.

“Were you ever in the paper?” he asks.

“Not for the recipes. Mainly for nerdy school stuff. Band, honor roll, the regular school activities everyone did because there was nothing else to do.”

“French breakfast puffs,” he mutters as he continues to search.

“Ha! Those were neither puffy nor Frenchy. They’re basically muffins doused in melted butter and rolled in cinnamon sugar. They’re good, but not French.” I recall getting that recipe from one of my friends who was featured when we were in high school. They were a hit with our family, French or not.

He finds the recipe, discovers we’re out of apples, pushes the recipe book aside and searches for one on his phone. Settling for cinnamon bread with pecan strudel topping, he begins mixing.

I wonder what my blurb would say if I were selected today? Impossible, since the newspaper is defunct, but it’s fun to imagine.

Better yet, hubster and I would be the first dynamic duo, breaking with a single person featured. Would each of us take a turn over two consecutive weeks or would we hang out together? He loves cooking, I prefer eating. He’s the cook, I’m the baker. Team Use Every Utensil (him) or Team Clean As You Go? Complex recipes or one pot wonders? Which recipes would we choose? Three each or three of our favorites?

Hubster’s recipes: Tx cheesesteaks on the Blackstone griddle, cinnamon rolls in an hour, carne guisada with homemade corn tortillas, refried beans, and guac.

Wifey’s recipes: Rotisserie chicken taco Tuesday extravaganza, blueberry smash margaritas, tub of salad with olive oil & balsamic vinegar-serving bowl optional. Oh, and maybe a batch of those French breakfast puffs for special occasions.

Tuesday, April 8, 2025

Family Recipe

People who have recipes passed down from generations have always fascinated me.

“I have my grandma’s tomato pie recipe.”

“This strawberry cake is from my great-great grandmother.”

“I baked this bread with my great aunt and she got the recipe from her aunt’s grandma’s cousin’s sister-in-law…”

I don’t have recipes like those.

Nana in the center, her niece, Ruth, on the left, and my great-grandmother, Welita, on the right.

Nana’s tortillas were measured with her hands: several scoops of flour, shortening-tantito así –just this much, a few sprinkles of salt and pinches of baking powder. Heating water on the stove, she’d dunk a finger to test the temperature, who needs a cooking thermometer for accuracy? It’s either too hot or too cold. Agua tibia, she’d instruct, even though it looked much hotter than warm, judging from the steam rising and the bubbles just starting to form along the inside of the pot. Pouring a stream of hot water into a small well in the mound of flour, her other hand worked it quickly into a dough. A little more, the dough started coming together. The final stream, just a tad, and the dough was smooth and ready.

She pulled apart small portions of dough and rolled them into balls, covered the green Tupperware mixing bowl with a dishcloth and continued with the rest of the meal. Carne guisada. Rice. Frijoles. No recipes for those, either. She just cooked and her tastebuds guided her.

There was no Martha Stewart or Pampered Chef tortilla rolling guide for her to roll out the balls of dough. She rolled them out, perfectly, with a smooth and well worn rolling pin Papá made from some repurposed tool. Probably the handle of a broken garden hoe. Each tortilla hung over the edge of the bowl awaiting its fate on the comal.

This was the best part. As she stacked warm tortillas and wrapped them in another dishcloth, we’d snag one and smear it with butter. Folding it in half or rolling it up, we’d take a careful bite, they’re hot! These were our appetizers. No fancy snack trays or crudités.

My mom tried to translate hand measured scoops and portions into measuring cups and spoons for us to use. Since she learned from Nana at a young age, she doesn’t use conventional measuring tools either. I’ve tried to make them as well with the guidance of other people’s recipes or the assistance of “just add water” mixes. They aren’t the same. We buy them from the grocery store bakery.

Some day I’ll stop long enough to give my patience a rest and pick up the art of homemade tortilla making. I just have to pull up my sleeves, heat up some water, and scoop out handfuls of flour into a bowl.

December 7, 2021