As previously promised, here is another recipe for you. August is a high yielding month for garden veggies. In fact, I only planted one squash plant this year. So far, I have picked about a dozen fruit. Obviously, our topic today is an easy recipe using squash. More to the point, yellow summer squash!
Did you know how long yellow summer squash has been around? It is a garden staple for hundreds of years! Notably it was part Native American’s diets. Northeastern tribes of North America used squash as a staple. Yellow squash also served as protector for their other plants. You can learn more https://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-through-squash.html. For instance, it’s spiky stems deterred animals from invading the space. Because of squash’s vine framework, it helped to retain shade, moisture, and soil.
Today’s table value
Frequently, yellow squash’s potential is diminished. Its counterpart, zucchini seems to headline. You will find them often paired together. They make various vegetable medleys. But, both on their own offer value and versatility.
Aside from squash’s alterable composition, it has economic value. This is an important factor in planning menus for your family table. Obviously another plus for a place in your home garden. If you don’t have a garden, it is still an inexpensive purchase. Even during off season months, the price of summer squash remains very budget friendly.
Fresh eating and easy
If you have a chance, take a look at my previous post on summer garden tomatoes. Click here, https://agramblog.com/2019/08/13/august-fresh-eating-recipes/ . It shows just one way to use your plentiful crops. As you know, summer squash is usually a high yielding crop. I suppose that’s why there are so many recipes for it. Lol, I never thought about it like that! Another reason for squash’s popularity is its easy maintenance. It doesn’t require a lot of space or care to grow. Give it sun and water, done! Furthermore, cooking it is as easy as can be!
My mother had a couple of recipes she made regularly. Often she paired both zucchini and yellow squash together. In particular, a stewed tomato and squash parmesan skillet. Another favorite was breaded and fried yellow squash. Truly, who doesn’t like anything fried? Of course, who can forget zucchini bread as a breakfast or dessert option. In this case, you can substitute yellow for zucchini squash. You will find summer squash in all phases of recipes. Including soups, pastas, casseroles, sides, and even desserts.
Different strokes for different folks
Of course not everyone likes vegetables. Especially summer squash can be challenging because of its mild flavor. A common preparation comes steamed or boiled. Under those circumstances, I understand why some dislike it. I still haven’t discovered a way my husband will tolerate it! However, my kids and grandchildren learned to eat it in small doses. You just have to find the right recipe combination!
A bit of "Indian" inspired spices is the secret to this summer side or vegetarian main dish
Course: Side Dish
Oven safe skillet
3Yellow Summer Squashcut in ½ lenghtwise
Granulated Garlic Powder
Salt and Pepper
1tspChicken Base dissolved in 1 cup wateror 1 cup prepared chicken stock
½cupSeasoned Bread Crumbsadditional crumbs maybe needed depending on consistency
Cut Summer Squash in ½ lengthwise
Steam squash in skillet for 5 mins or until slightly tender
Scoop out seeds/pulp from squash into skillet and place shelled skin on cutting board
Sautee pulp with butter, diced celery and onions, and seasonings until translucent
Mash pulp mixture until combined
Add Chicken stock/base and simmer for 5 minutes
Stir in Bread Crumbs to form a pasty consistency (should be able to spoon stuffing into squash shells)
If too thick add milk or additional stock, if too thin add more breadcrumbs
Fill Squash shells with pulp stuffing mixture and sprinkle with bread crumbs
Bake at 350° for 30 mins covered Uncover and continue baking for another 15 minutes until bubbly and browned
There are additional high yield crops I am not able to elaborate on this month. These include pole beans, cucumbers, and bell peppers. August is almost over! Let’s look ahead to September. My fresh eating by the Month Picks will feature corn, peppers and more tomato recipes.
Let me know if you try my stuffed summer squash recipe. Leave a comment below. Perhaps you changed it up a bit? Share it with us. See you in September for more fresh eating by the month.
Like me you’re probably digging yourself out from under all your garden vegetables. This time of year they are growing faster than you can pick. Fresh veggies are great, no doubt! Tomatoes, summer squash, and green beans coming in bushels. It leaves you wondering what do to do!
Add summer’s natural sweetness of grape tomatoes to your chicken skewers. As you know, fresh picked grape tomatoes tastes just like candy! Easily a simple grilling favorite, skewers turn your ordinary main dish into extraordinary foods.
Choice of protein (Chicken, beef, swordfish)
Cooked Rice or Pasta
Don’t forget to SOAK your wooden skewers for at least an hour before you prepare! If they do not have enough time to soak in the appropriate amount of water, you will end up with nothing but ash left.
Once you have cut up your protein into approximately 1 inch cubes, you want to marinate it. You have a wide assortment of choices. To put it another way, are you in the mood for Asian, Mediterranean, Mexican, any other cuisine? In this case, I am choosing a Mediterranean marinade. While your meat marinades, you can prep your vegetables. After picking your grape tomatoes from your garden, simply pluck the stem, wash in a colander with cold water, and drain. Meanwhile, cut chunks of onion into quarters. Next, seed and slice your sweet peppers in half. Voila! Your prep work is complete.
Mediterranean style marinade
Assemble skewers by alternating protein and vegetables
If using an outdoor grill, timing will depend on whether charcoal or gas style. Once fire is ready, place skewers on grill.
Cook for 15 mins, turning once half way through
At this time, Check for doneness
First thing to remember, is its all about the timing! Because skewers are such an easy fix, it is important to your sides to finish at the same time. As an illustration, I make my rice in the microwave. It takes a total of 30 mins to cook. Whereas for grilled medium rare beef could only take 7 to 8 mins tops to reach doneness of 135 degrees. However, chicken will require the longer time of up to 15 mins. For example, if your protein is chicken, it needs to be at 165 degrees.
Additional August Fresh Eating Recipes
To continue with recipe ideas for our August crops, I have a couple more to add. Another common high yield crop is Yellow Summer Squash. My recipe for stuffed summer squash is a unique side dish that can double as a meatless main. I’m going to let you in on the secret ingredient, are you ready for this? Its … okay, you’ll have to come back to find out! Until then, enjoy the beauty of the ordinary everyday <3
Hot summer days, busy schedules, and traveling make quick go to meals and snacks essential. Of course, you want healthier options when making your choices! But, it’s alright to cross the line here and there. Recently, I came across “Veggie Straws” at our local Costco’s. Curiously cute idea celebrating “The Fourth of July”, I couldn’t resist buying them. I have served up the crunchy stars and striped snacks twice at family cookouts. I have to say “They were a bang!”
Like many of you, I’m sure, I am already hearing my grandchildren say “I’m bored!” But another daunting question on any ordinary summer day is… “What’s for snack?” Do you find yourself staring at the fridge? It’s like we’re waiting for the answer to jump out at us? Considering what is available, what they will or will not eat, and how feasible a snack is quite challenging.
your Yard holds healthy answers
Of course, fresh fruit or veggies are an option. If you are fortunate enough to have a garden or berry baring bushes, it provides a quick snack. But it also answers our first summertime quandary! Send the kids out to the garden. Occupy the kids as well as feed them a healthy snack. For example, this year our small garden only contains cherry tomatoes, peppers, mint, parsley, and summer squash. While these crops aren’t particularly snack foods, we purposefully planted the cherry tomatoes for the kids to pick.
Surprising momentous ordinary moments
Obviously, its not critical to have a garden. Cherry tomatoes come in a convenient box at your grocery too. However, consider planting potted plants to harvest. It is proven when introducing children to vegetables throughout the growth process, there is a higher success rate that they actually eat it. A previous Gram Blog post https://momentusordinarymoments.wordpress.com/2018/02/13/stop-forcing-your-finicky-eater-to-eat/explains ways to encourage eating comes with cooperative menu planning, collaborative cooking sessions, and experimentation with foods. Even in the city, potted plants provide kids the opportunity to experience fresh produce. As a child, I grew up in the city but weekend visits to the countryside with my grandmother and grandfather gave another dimension to my youth.
Similarly, my granddaughter often recalls days she spent in her great grandfather’s garden. As a toddler until our move north from Florida, she sat with her “Big Grampa” every day possible. Each time meant a trip to his garden gathering up cherry tomatoes. Then, they snacked on her sweet pickings together. When he passed away this past year, part of her ordinary everyday became momentous ordinary moments to her!
Additional grab and go snacks for little hands
Creating treats for road trips may take some thought, but don’t overthink it either. What types of foods did your parents or grandparents pack for a car ride? We went on spur of the moment day trips constantly. My mother bagged up sandwiches, poured coffee in thermoses, and threw in boxed snacks at a moment’s notice.
Amazingly when my mother handed back a box of animal crackers, I had no concept she answered two of my needs with just the one gesture. The cookies satisfied my snack attack craving and stimulated my imagination. Don’t lie, you’ve air-walked the camel cookie in an imaginary safari before biting off one hump! At the very least, matching the cookie animals to the box pictures kept me busy for a couple miles. Another quick favorite was simply “a box of sunshine”, Sunmaid raisins.
Overall you want your summer snacks easy and ready to go on the road. Snacks low in sugar and satisfying are best. Subsequently, limiting seat bouncing and poking incidents in the car! Off the top of my head I suggest grapes, trail mix, and perhaps peanut butter crackers. Obviously, summer wouldn’t be summer unless you save a spot for special treats. There’s nothing like juicy popsicles on lazy afternoons! Furthermore, always keep an open mind to snacks and more for an impromptu picnic option.
That was quick and easy
Given these points, I hope you are able to answer “I’m bored!” and “What’s for snack” quicker this summer. Request my “Travel Trail Mix” recipe. As a subscriber, you will receive an Email with a printable copy! Coming soon, my next post will help you pack a punch in your summer picnic. https://www.agramblog.com/2019/07/04/picnic-checklist- Join me in making momentous ordinary moments for your and your family.
Share the beauty of the ordinary because our everyday is our momentous moments.
How many of you have memories of your mother telling you, “finish your dinner. Do you know how many children in *#*#* are starving?” It was one of my mother’s favorite go to’s! Mothers have been battling balky bambinos to eat their dinner since the beginning of motherhood. Just take a look at this 1970’s commercial for LIFE CEREAL https://youtu.be/CLQ0LZSnJFE
What was your mother’s go to trick for the dinner table troubles? For example in the movie, A CHRISTMAS STORY, the mother persuades her son to eat mashed potatoes and meatloaf by portraying a pig eating from the trough. “Oink, oink 🐷 yum, yum lol
Of course, I am not condoning or condemning her strategies. After all, we are all guilty of resorting to reciting “chug-a-chug, a chug-a chug-choo-choo” as we descend the spoon down into the mouth or sometimes the chin of our child.
So, What’s Mothers to do?
Honestly, I am still fighting the finicky eaters battle in our family. My children were brought up via the old school home schooling philosophy. The grandchildren are another story!
Consequently, dinner time at our house is served in two or more sittings. Depending on the menu, the adults’ plates contain the full course, a couple of the children sample some of the items, and the rest of the kids keep to their tried and true picks. Chicken nuggets, pizza bites, and hot dogs minus any sort of sides stand at the ready nightly.
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Come on inside, share your own stories or comments on the subject of the extraordinary everyday moments of mothers and grandmothers convincing picky children to eat. Before you leave, make sure you leave me your contact info below to be on my quarterly newsletter and holiday Email correspondence lists. Until the next time, remember to recognize the beauty of the ordinary…
For all you grid iron followers, playoffs are in their final brackets. Certainly one of the biggest party days in our household, the NFL’s contest between the AFC and NFC conferences is right up there with Christmas, St. Patrick’s Day, and Thanksgiving! No matter which pair up of teams you are routing, NE Patriots vs New Orleans Saints or Kansas City Chiefs vs Los Angeles Rams, you are gearing up for the biggest game of the year. The NFL’s “Super Bowl” sums up the best of the best teams.
This year’s Super Bowl marks its 53rd kickoff! Los Angeles, CA hosted Super Bowl I where the Green Bay Packers and Kansas City Chiefs faced off. Remarkably for its 1967 premiere, more fans, in fact 61,000 of them, viewed the game on television from home. Even more amazingly is that back in the day, when there were only THREE NETWORKS, the game aired on TWO of them!
Where will you be watching the game?
As one of the original Super Bowl teams, Kansas City Chiefs has a chance to battle Los Angeles Rams, the inaugural Super Bowl’s host city’s team. In contrast, 1967 our present day version of the Super Bowl will air on only ONE NETWORK. While CBS is this year’s chosen network, the game’s popularity has prompted multiple media to stream the contest live. Subsequently, whether you are at home, work, or anywhere else on Super Bowl LIII, you will be able to enjoy the game along with an estimated 112 million other viewers! On the other hand, Sunday February 3, 2019 Atlanta, Georgia’s Mercedes-Benz Stadium will host the game to at least an expected 70,000 fans.
So no matter where you end up entertaining, kickoff your game day with a game plan that your guests will score highly! Will you want a buffet style spread? Are finger foods your preference? Even “tailgating ideas” have become very inventive, ranging from the typical to elaborate endeavors.
Easy host game plan
But, for me, I like simple and easy! That is to say, I want something I can prepare largely ahead of time and set out for all to enjoy. As a result, I am able to watch and join my guests with the game rather than trying to catch the replay of a great play!
So, we all want our top line up for our game table. You will be able to find a wide field of ideas to feed your guests with the best of the best snacks out there. While the most popular item for recent Super Bowl, chicken wings weren’t a game player for the first Super Bowl. But, why not look back at the beginning of the biggest game’s history itself for ideas?
Easily reach your first down with these 10 vintage food ideas!
Cold cut Loaf
Italian Meatball Grinders
Hot dogs/Pigs in Blankets
Grape jelly meatballs
Mac and cheese
Super Bowl Vintage Recipes
Game Table Winning Entrée Lineup
Game Scoring Cold Cut Stromboli/ serves 9 to 18
Certainly one of my favorites, this recipe is open for adaptation. That is to say, get creative with it! Your key players for this recipe can be found in your freezer section. Frozen ready to make bread loaves layout the field for your favorite fillings. For example, throw in your favorite deli meats or cheeses, or make a play with pizza influenced fillings, and it’s your decision to serve it hot or cold. As a result, you end up scoring touchdown for game day or an easy everyday dinner!
1 pkg of 3 Rhodes Frozen bread loafs
6×3 slices of Assortment of deli meats per loaf
6×3 slices Choices of sliced cheese per loaf
Sliced Roasted Red Peppers
Mustard or desired condiment
Spray counter lightly with non-stick cooking spray. Roll dough into a 12×15 inch rectangle. Cover with plastic wrap and let rest.
Remove wrap from dough and spread with mustard, avoiding 1-inch around all edges. Layer middle third of dough, vertically, with meat and cheese. Top with vegetable mixture. Fold one third of dough over fillings. Repeat with remaining side.
Place seam side down on a large sprayed baking sheet. Tuck ends under and cut some vents in the top using a sharp knife. Brush with egg and (optional) sprinkle with sesame seeds. Cover with sprayed plastic wrap and let rise 30 minutes.
Remove wrap and bake at 350°F 25-30 minutes. NOTE: Servings will vary depending on stuffing choices and size of slices cut for serving.
Game Kicking Footlong Italian Meatball Grinders
Similarly, you maybe more familiar with its name as “sub” or “hoagie” because of your region. Here in New England, they are known as “grinders”! Unlike our previous form of game day sandwich, our grinders offer even more ease as hosts. For instance, picture a crockpot, frozen prepared meatballs, jarred tomato sauce, and bakery rolls. However, if you don’t mind putting in some time before the game, you can start off this way… <\p>
3 lbs Hamburg
1 1/2 lb Salt Pork
3 cups Bread crumbs
3 Tbs Grated Parmesan
3/4 tsp Salt
3/4 tsp Pepper
Form into about 50 meatballs by rolling out a scoop of meat mixture in your handS. Fry out (render) salt pork. Remove salt pork scraps. Place meatballs into pan, cooking until browned on all sides. When well cooked, add tomato sauce (recipe below), and simmer 2 1/2 hours.
3 sm cans Crushed Tomatoes
3 cans Tomato Paste
3 cups Water
3 cups Tomato Sauce
3 cloves Garlic
Salt and Pepper
Basil, Parsley, and Italian Seasonings
1 Whole diced onion
Cook until thick. Combine with meatballs to simmer. Subsequently, this is where you can convert over to a crockpot setting up your table.
Now if you want a kicking appetizer rather than running with meatball sandwiches, there’s a simple play in our playbook for that too! Instead of using a marinara style sauce, a retro recipe from the Sixties is always a good offence for great taste. This “Blast” play is so easy with big results!
Spicy Grape Jelly Meatballs
A game day advantage for any host! Using your top player in your kitchen, the crockpot, these spicy grape jelly meatballs only need 3 ingredients.
Meatballs (recipe above)
sm jar Grape Jelly
2 bottles Chili Sauce
If you need to switch it up a little, this is another versatile recipe. I use sliced Kielbasa, “Lil Smokey ” cocktail wieners, or even sliced hot dogs in place of the meatballs.
Pigs in Blankets
Icons to game day tables, pigs in blankets play big in the finger food category. Their ability to adjust to your guest list needs is a great ace in the hole. You can make regular sized hot dogs or substitute cocktail wieners for winning yields.
Tailgate Gameday Grilled Kabobs
If you are one of the thousands fortunate enough to go to the game, tailgating and grilling are certainly part of the experience. However, that does not mean for us at home we cannot serve up the same feel foods. Grilling and barbecuing became popular with 1960’s suburban families. Introduced during this time was the Shish Kebob. While fans of the first Super Bowls weren’t up to today’s tailgating standards, who’s to say grills weren’t geared up in backyards.
Chunks of chicken, beef, or shrimp
cut bell pepper
Soak wooden skewers in water at least 1 hour before using. Alternate meat chunks and veggie ingredients on skewers. Grill or for indoor option the oven will work.
Game Sideline Stars
Five Yard line Fruit Salad
Any referee won’t drop a flag with this dish. A side line sure to keep the play in motion is this fruit salad. Just huddle these ingredients together and its as easy as that!
1 cup Sour Cream
1 can Mandarine oranges (drained)
1 can Pineapple (drained)
1 cup Tiny Marshmallows
1 cup Coconut
few Maraschino Cherries
Another sideline favorite, Macaroni and Cheese completes the pass! Again, there is a shortcut available in your grocery aisle and that’s fine. However, I am going to give you a recipe for a homemade style.
1 lb box Elbow Macaroni
2 Tbs Flour
1 cup Cold Milk
2 Tbs Butter
2 Tbs Spicy Brown Mustard
1 tsp Nutmeg
2 cups Sharp Cheddar Cheese
Salt and Pepper
Start by cooking your macaroni and drain. Next, make your Rue. Melt butter in sauce pan and stir in the flour. Whisk until Rue becomes smooth and then add cold milk. Constantly stirring until boil and thickens. Add mustard, salt, pepper, and nutmeg to season. Stir in the cheese a little at a time until melted. Combine Cheese Sauce with cooked macaroni into a baking dish. Additionally, at this time you can add an assortment of crumble toppings you choose. Like bacon, crushed cheese crackers, crushed nacho cheese chips, or just buttered bread crumbs to bring a game changing bite!
Boston Baked Beans Blitz
A New England Game day star, even if the Patriots aren’t playing, Boston Baked Beans are sure to bring a smile to your guests’ face. However, my mother’s recipe most likely would not make you smile. It is very time consuming! But if you’re willing to go for it, you would score big for points.
1 bag dry Navy Beans
1/2 cup Molasses
1/2 cup Brown Sugar
12 oz. Salt Pork
5 cups Water
1 Lg. Onion
1 1/3 Tbs Dry Mustard
Salt and Pepper
After reading the traditional recipe process, you will understand why I call this Boston Baked Beans Blitz. Unlike, my mother’s time, I have the convenience of many acceptable canned beans at hand. By pairing my canned beans and some added coaching from her vintage ingredients, I am able to simplify it.
Of course the original recipe would bake in the oven for hours. To clarify, its six hours of cooking time. But preparation time is another thing that comes into play.
You see, you start out by having to pick over the bag of dry beans. There could be small stones or other foreign objects in the bag. Then you wash them in a colander. Because these are dry beans, you need to soak them overnight.
On the morning of game day, you place all but the beans and Salt Pork into a 6 qt. Dutch oven. Bring to boil dissolving the sugar. Sear your scored Salt Pork and place into your baking dish (An Aluminum Foil Pan, crockpot, Dutch oven, or beanpot). Add your beans and then pour your liquid over covering them at least 1/2 inch. If you need more liquid, add water. Bake 6 hours at 350 degrees.
No party, game day or any other get together isn’t complete without a version of deviled eggs. These are clubhouse seats worthy stuffed eggs!
12 hard boiled eggs
1 cup crabmeat
1 cup chopped celery
2 Tbs chopped green pepper
1 Tbs French Dressing
1/3 cup Sour Cream
Cut eggs in half. Mash yokes and mix in remaining ingredients. Spoon mixture into eggs. Chill.
Along side the eggs, a nice and simple salad of greens adds another element for your guests to choose.
To conclude our vintage style Super Bowl Game Day Table, there are several dessert items to finish your game plan. For example, hand held Whoopie pies, Magical Layer Bars, and Individual Pineapple Upside Down Cakes. I hope you enjoy the game and the food!
Is your team one of the best of the best this year? Do you have favored team, if your team didn’t make it this time? Even being from New England, the Patriots don’t need another win yet. So, I think I’m leaning toward Kansas City, myself, since our team Green Bay Packers didn’t make the cut. Good Luck!
Recognize the beauty of the ordinary because our momentous moments are in our extraordinary everyday <3 Share the Love <3
What is New England’s stake in its Sticky Staple The Fluffernutter Sandwich?
In a society engaging in substituting sugary substances, unhealthy fats, and bleached flours it is obvious why a beloved noontime favorite
is practically extinct. If you grew up in New England up until the 1990’s, you are familiar with the famous Fluffernutter Sandwich! Sitting here staring at my sandwich, fathoming its structure, it occurs to me that there is a solution to the question… “Is there a correct way to eat a Fluffernutter sandwich?” Of course, there is! Contemplating my course causes me to examine facts concerning my lunch.
Although, I can’t imagine a Baby Boomer who’s not at least tried a Fluffernutter, let’s look at it closer. If you do not already know, let me describe this controversial sandwich. A Fluffernutter, deemed the name during the 1960’s by the main ingredient manufacturer, is made up of simply peanut butter and Fluff. In an advertising campaign for their component of this sandwich trademarking their culinary creation, Durkee-Mower, Inc. of East Lynn, MA unknowingly initializes a regional icon! There is even a “National Fluffernutter Day” on October 8th each year!
How A Fluffernutter became a part of New England
They still produce the confection after almost 100 years. Fluffernutter components of Fluff and peanut butter are the quintessential combination of our era. Comparative to that of PB&J, or peanut butter and chocolate. We all know what came of the candy bar that fell into the peanut butter jar, right 😉 Okay, maybe some of you are too young to remember that series of commercials. So, just in case you don’t, I’m referring to Resee’s Peanut Butter cup commercials. https://youtu.be/NjFzvlSaGNk?t=5
Durkee-Mower’s instinctive business savvy recently settled a law suit instigated when William-Sonoma tried pairing the ingredients into a cookie of the same name. “The Fluffernutter” is a registered trademark. Now, Fluff is a state of marshmallows somewhere between a solid and a sticky liquid called a marshmallow cream.
How a Fluffernutter is Constructed
The creation of this sandwich requires two slices of white bread, yes, really, I said white bread! Particularly, Dreikorn’s or Sunbeam should be the brands of choice. Today, Dreikorn’s is defunct and White bread favorite growing up in New England exists only in vintage memorabilia and artifacts at the auction house. Then you spread a thin layer of peanut butter, any brand is fine but if you’re a New Englander, Teddie Bear Peanut Butter or Peter Pan is what you use.
Are you or your kids allergic to peanut butter? I’m
thinking of the amount of stock shares for peanut butter over the last fifteen years plummeting from the number of kids not able to eat the once pantry go-to item. Next, you apply an apt amount of Fluff. It is hard to mention any specific quantity because of it’s consistency, so use your best judgement. In my opinion, the more the merrier! Did your mom make you PB&J or Fluffernutters? Do you watch your sugar intake and carbs? My guilty conscience is eating at me with each glob of delectable fluff!
Is There a Special Formula to Eat a Fluffernutter
Do you know how to eat a Fluffernutter? You must wonder why I should ask such a question. How to eat a Fluffernutter? It’s a sandwich! You just bite it, right? Nope! As particular as its ingredients, so is the manner in which you eat a Fluffernutter sandwich. There is a method to my madness, believe me.
When you first pick up your sandwich, you need to pay attention to your grip. As you know, white bread is soft, keep in mind, so are the peanut butter and Fluff. This makes your Fluffernutter extremely squishy! Secondly, Fluff is a sticky substance. How sticky is it? Well, reminisce roasting marshmallows around the campfire. Can you picture it? There you are with a stick in hand, marshmallow on the end. You’re pulling the
marshmallow up, carefully capturing the gooey inside by the toasted top. Then, it happens… the toasted top pulls off and leaves the middle sticky, gooey, glob on the stick! Remember how sticky the glob is? Back to our sandwich! Soft, sticky, and squishy only begin the complexity of eating the Fluffernutter.
How to Hold a Fluffernutter
The way in which you hold your sandwich works hand in hand with taking the actual bites. You must achieve the adequate ratio of peanut butter to Fluff per bite. The importance of this step falls to the peanut butter sticking to the roof of your mouth versus the sweetness of the sugary Fluff.
Fulfilling a sweet tooth is a way of life in New England between our resources of maple syrup, molasses, and honey. However, there is such a thing as too much! To provide the necessary bite ratio of sweet versus sticky, you need to hold your Fluffernutter with the peanut butter layer side down. This way, you automatically bite enough Fluff to stop the bread and peanut butter from sticking to the roof of your mouth. Thus, at the same time, it coats the fluff with enough peanut butter cutting the sweetness!
That’s not the whole of it though! Now, we’ll discuss the direction your bite pattern. Ready? Your first bite should start at the top of the bread. Why? The upper crust of bread bakes faster than the bottom making it crustier and lighter. Therefore, the crust at the top of white bread is more fragile and doesn’t have the strength needed to support the weight of the Fluff. As you progress, the marshmallow cream squishes toward the middle and bottom of the bread. Ideally, the object here is to end with your last bite at the Fluffernutter’s bottom corner. This provides our solution to serving up a sticky New England staple with a proven course considering weight, squish ability, and optimal taste ratio right to the end of your sandwich!
Why Retro Childhood Eats are Meaningful
Every now and then, okay so more often than not, I fail to curb my desires. Yeah, not what you think! I’m talking taste buds and parts of the brain that produce euphoric feelings from food. One reason food serves as comfort comes from memories you associate with it. For example, the Fluffernutter is as popular in New England as its sister sandwich PB&J (peanut butter and jelly) sustaining kids lunches for years. Now, when a grown up eats a sampling of his childhood it naturally stimulates memories of a simpler and sweeter time in his life. Hmm, thus comfort food is formed!
Me eating a Fluffernutter depicts memories walking home from school to eat satisfying lunches with my mom, sweet summer days camping, and fulfilling road trips with no apparent destination except allowing my father to fish a roadside stream.
Other types of foods I hold dear to my heart, or rather should I say my mouth? Corn meal and flour dredged trout pan fried with a side of baked beans or sliced potato home fries. A camping supper favorite, if my father had a good catch that day! Hot dogs, baked beans, and brown bread every Saturday night and during the
summer added accompaniments of sliced beefsteak garden tomatoes and a spoonful of last season’s green tomato piccalilli. My mother’s beef stew brings warm memories each time I make a batch. Her Woolworth’s style Cheesecake recipe still :0 wows :0 most of us with its taste and nostalgia.
Share your favorite Fluffernutter story
A Gram Blog wants to know! What childhood foods walk you down memory lane? Is it TV Dinners in the foil trays? Mom’s meatloaf? Do you still make the foods that take you on this trip? Have you altered the recipes at all to accommodate a healthier, easier, or quicker version? Why is it one of your “comfort food” picks? Would you make a Fluffernutter sandwich for your grandchildren? Which ingredients could you use as substitutes to create a similar food and how would you name it?
Continue to follow upcoming posts for your answers! I for one am curious to see what you all share 😊 We will also be highlighting vintage recipes and why or why not they still appear on our tables. How to Make Grandmother’s Summer Recipes. Be sure to secure your personal copy of upcoming posts delivered directly by subscribing to A Gram Blog 😊
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<3 Beauty is the ordinary! Enjoy your momentous ordinary moments of the ordinary every day <3