I am always comparing one of our children to one of their ancestors as I see a particular trait displayed.
For instance, our middle son looks so much like one of Roy’s brothers that it’s uncanny. Our oldest is more like me and our girl is just like me in looks and actions.
I, too, seem to resemble my mother more each day. Sometimes I look into the mirror in the mornings and just say, “Good morning, Mama.”
As I have aged, I have so many of my grandmother’s mannerisms and characteristics on the Gibson side. Each time I enter my kitchen to prepare a meal, the first thing I reach for is a bibbed apron, same as she did. Some of my cooking distinctions are hers. She always peeled potatoes a certain way with the peel staying together as long as it would hold together, mashed her potatoes with a fork instead of a masher, loved to fry chicken in an iron pot, and all these things I find myself imitating.
We remember so many of the characteristics of our most loved people and that, to me, is the highest compliment we could leave. I hope some of mine are remembered and carried on as the years pass.
However, I would not feel crushed if some of my idiosyncrasies were not remembered. For instance, I am somewhat superstitious as I cross my windshield if a black cat crosses the road in front of my car as it’s supposed to ward off bad luck. I absolutely will not wash anything the least bit colored with my whites, not even colored towels. I sweep the floor right to left never left to right. I will only sleep on the left side of the bed. And a few other things I will keep to myself.
I have observed some of our family as they eat meals with us and some of the foods are rather odd. I have a son-in-law who only eats fresh vegetables covered in mayonnaise. One grandson eats hot sauce on everything. I have a friend who eats ketchup on her pancakes. My husband’s dad always placed his dessert cake on the top of his main food and mixed them. And don’t forget me, I love banana and bologna sandwiches and cantaloupe and buttered biscuits. We all have our strange and inherited habits as part of our heritage.
Think about your heritage and always remember the person/people who made you the way you are.
We are getting lots of squash from our garden so I am learning new ways to prepare them, not just fry as my husband prefers.
SQUASH CASSEROLE
Saute’ several cut up squash with 2 tablespoons of bacon grease until tender. Then add 1 cup of diced yellow onion, 1 diced bell pepper, 1 cup of canned mushrooms (I add, but if you don’t like them, leave them out), a cup of sharp cheddar cheese, 1/2 cup of seasoned bread crumbs, and one can of cream of mushroom soup.
Pour into a 9x13 pan and sprinkle cheese on top and bake for 30 minutes until bubbly.
