by Patricia Kennedy
But there was an even more practical reason for the value of pepper. In a day and age when there was no refrigeration, the meat from a cow that was butchered on an estate or village did not last long. We have recipes that have come down from this period and the renaissance which tell the cooks to carefully scrape off all of the gray matter on beef that is several days old and has become rancid. You also must remember to scrape off the maggots. Then you layer it heavily in pepper. You will not smell the rancid odor and it will last a few days longer.
It is a wonder that Europeans survived their dietary habits! Except for the above-mentioned site, these stories have come from years of research, and I share these in lectures with my students. If you would like to read more about the history of spices there are several good websites. Try The encyclopedia of spices.
Nowadays, we have many spices. Sometimes I think that the best meals are really the very simple ones. I enjoy slices of fresh, home grown tomatoes and fresh avocado. On the other hand, speaking of avocado, I think of Jack's Guacamole. It is the best and purest contentment to sit down with chips and a beer, or soft drink, and good company. That is what cooking is all about - the pleasures that it gives to people.
I have many good memories of the giggles and happy smiles as you boys would sit down to a favorite meal. To me the most important ingredient in food is the love that you have for one another. Cooking together is great fun. We had great family cook days. Sean was particularly good at cooking Chinese food and stir fries, but those took a lot of work. He made great won tons, and we would all get together and chop up the ingredients for a feast. My wish is that you will all enjoy these recipes and share with family and friends as we have done. I am looking forward to reading recipes from your families too.
My best wishes for your good health, happiness, and family pleasure.
