Sunday, 18 January 2009

Gladys on Food


For anyone known as a "born cook", reducing approaches anguish. It is no laughing matter to skip lightly into the kitchen and fix barbecued spareribs, juicy and rich and spicy and abounding in calories, and watch the family smack their lips over the platter while you eat a lonely lamb chop - broiled, fat cut off, fat being the best part - and a dish of shredded cabbage garnished sweetly with a slice of lemon.

But I like the fresh green vegetables, too. The first thinning of beets and onions steamed in butter is also a dish that might go on any heavenly menu.


Gladys Taber - April 12, 1899 to March 11, 1980

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