"Ken" > wrote in message
...
> Am I in the minority in that even well beyond the age of 70 I still make
> things the same way my mother and grandmother did, even though almost
> everyone else make them differently?
>
> A couple of examples from many many:
>
> * Meatloaf with just ground meat, pieces of wet bread, egg, diced onions
> and salt and pepper. I made one addition - horseradish.
>
> * Poultry dressing with just bread, egg and water with chicken bullion
> cube disolved in it.
>
> Weird huh? But that's the way I like them. I've never been civilized.
>
> Do you make stuff the way you ate it when you were growing up or did you
> instead switch to cookbook versions, the latest trends, etc.? Or maybe
> you are not as fussy as I am and enjoy experimenting.
>
> Ken



Like I had mentioned my mother was good at burning water & planning a menu
for the staff to serve. I do think in a pinch she could scramble an egg.

Ergo most of what i learned was from the cooks and/or my grandparents. If I
an really honest I am a much better cook then they ever were. It's not
saying a lot but times have changed and a much larger variety of food is
available.

Dimitri