I walked over to Grandmother’s pantry and opened the door. “W, W, W,” I muttered.
What to eat with W? You say the letter and all I think is Water. That’s fine for a beverage, but my stomach wants food.
Watermelon season? Oh, nice and sweet. Eat and wash your face at the same time. (Everyone was happier when the children, and some adults, ate watermelon outside.)
Whitefish is delicious. Welsh Rarebit is often mistaken for something else entirely. Worcestershire Sauce adds flavor but only experts can pronounce it quickly and correctly three times in a row. Wine — perhaps to finish off after the Water glass is empty.
Walnuts add texture and flavor to many baked goods. Not bad as a snack, either.
These are English Walnuts — the ones you find in mixed nuts near the winter holidays.
Black Walnuts have a different, very nice, flavor — and a much more difficult shell.
Grandmother opened the back door and pointed to the garden. “Bring me a “T” food.”
Pausing at the edge of the tended earth, I thought for a moment. I don’t especially like Turnips. We don’t have a Tangerine Tree. We buy Turmeric at the store, in the spice aisle. Turkeys are banned from the garden. Tea doesn’t grow in this climate.
Then I spied them — standing so tall with red, ripe fruit.
What’s for supper? I tossed the question to a dozing grandmother as I strode to the pantry.
“Nothing.” She replied from her rocker.
“Are you sure?”
“Check the book.”
I pulled her favorite cookbook from the shelf and turned to the index. Oh, my! The “Q” portion of the index was short. What’s a person to do? Time was too short to prepare a Quiche. Not a Quince in the house.
Mumble, mumble. Got it!
I prepared a new-to-me grain –Quinoa.
Following directions (almost) I cooked it similar to rice and enjoyed the texture.
Hint from the dairy farmer’s daughter: Better with Butter.