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  My blog was filled up. I'm too lazy to clean it out. So I started a new one. |
| I remember when my family was introduced to pizza. It really was a foreign concept. My mom swore that Dad would never eat pizza after we kids experienced it at other people's homes or church events for kids. He came around. Now everyone I know eats pizza readily. My grandmother, who probably never had it the first 60 years or more of her life, ate it with extra hot sauce. My dad will eat it now as long as the crust isn't too crispy. But you have to add extra cheese and meat to it when heating. Remember TV dinners in aluminum trays? That tells your age. No more aluminum trays because of microwaves. And they're not referred to as TV dinners. There's even healthy versions and family size packages. I even remember when microwave ovens were new. We were afraid they would hurt us, like give us radiation or something. We even called the process "nuking" our food. My mother in law insisted it made her house hotter to run the microwave for a few minutes. I tried telling her the food got hotter without using heat, but it never sank in. It still worked like a regular oven, but faster, in her mind. That was only a few years ago. I was thinking about hot spots in my home town where people loved to go. There was a Mexican restaurant, locally owned by a non-Hispanic family, that was very popular. My brother claimed that after he and his wife ate there, with no alcohol, he had a hangover headache the next day from all the spices. Today people of all ages in this mid-Atlantic town eats spicy Mexican food. There must be a dozen or more quality Mexican restaurants in the area, plus the Bell. At one time every wedding reception served chicken livers wrapped in bacon. Nobody does that any longer. Waffle cut raw vegetables and radish roses were popular, but now there are just simple cuts of veggies. Crepes are still around, but are not so worshiped by the upwardly mobile. Chocolate fountains are still popular right now, but they're falling off. Sushi became hot a few years ago. Manufacturers and restaurateurs keep changing things up to rake in our dollars. Food prep changes with our busy schedules and available cooking tools. You can buy a device for almost anything you can do in the kitchen, a brush for corn silk, a strawberry huller, a pineapple corer, etc. And people aren't teaching their children cooking skills like they once did. They see their parental role differently. They don't cook, so why teach the kids to be self-sufficient? Yet You Tube and web newsletters make it possible to learn new skills on your own. Nutella and coconut oil are all the rage now. Who ever heard of them decades ago? But how can you find a Dreamsicle or a red, white and blue popsicle? Or sherbet push-ups? Only old-timers like me still make pineapple upside down cake. Pop Tarts didn't exist when I was a child, but they've lasted well and are still selling. Grits may be making a comeback. Bacon's in everything. Quinoa is trying to find acceptability. I can't find farina or buckwheat in the supermarket. It's hard to say what people will be craving ten years from now, and what items we like won't be available. Maybe chocolate will be obsolete. Who knows? |
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