Made In America - Bill Bryson [252]
Happily, all this suited my father. His palate only responded to two tastes – burned and ice cream – so everything was fine by him so long as it was sufficiently dark and not too startlingly flavourful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my dad.
As part of her job, my mother bought stacks of housekeeping magazines – House Beautiful, House and Garden, Better Homes and Gardens, Good Housekeeping – and I read these with a certain avidity, partly because they were always lying around and in our house all idle moments were spent reading something, and partly because they depicted lives so absorbingly at variance with our own. The housewives in my mother’s magazines were so collected, so organized, so calmly on top of things, and their food was perfect – their lives were perfect. They dressed up to take their food out of the oven! There were no black circles on the ceiling above their stoves, no mutating goo climbing over the sides of their forgotten saucepans. Children didn’t have to be ordered to stand back every time they opened their oven doors. And their foods – baked Alaska, lobster Newburg, chicken cacciatore – why, these were dishes we didn’t even dream of, much less encounter, in Iowa.
Like most people in Iowa in the 1950s, we were more cautious eaters in our house.*35 On the rare occasions when we were presented with food with which we were not comfortable or familiar – on planes or trains or when invited to a meal cooked by someone who was not herself from Iowa – we tended to tilt it up carefully with a knife and examine it from every angle as if determining whether it might need to be defused. Once on a trip to San Francisco my father was taken by friends to a Chinese restaurant and he described it to us afterwards in the sombre tones of someone recounting a near-death experience.
‘And they eat it with sticks, you know,’ he added knowledgeably.
‘Goodness!’ said my mother.
‘I would rather have gas gangrene than go through that again,’ my father added grimly.
In our house we didn’t eat:
pasta, rice, cream cheese, sour cream, garlic, mayonnaise, onions, corned beef, pastrami, salami or foreign food of any type, except French toast;
bread that wasn’t white and at least 65 per cent air;
spices other than salt, pepper and maple syrup;
fish that was any shape other than rectangular and not coated in bright orange breadcrumbs, and then only on Fridays and only when my mother remembered it was Friday, which in fact was not often;
soups not blessed by Campbell’s and only a very few of those;
anything with dubious regional names like ‘pone’ or ‘gumbo’ or foods that had at any time been an esteemed staple of slaves or peasants.
All other foods of all types – curries, enchiladas, tofu, bagels, sushi, couscous, yogurt, kale, rocket, Parma ham, any cheese that was not a vivid bright yellow and shiny enough to see your reflection in – had either not yet been invented or were still unknown to us. We really were radiantly unsophisticated. I remember being surprised to learn at quite an advanced age that a shrimp cocktail was not, as I had always imagined, a pre-dinner alcoholic drink with a shrimp in it.
All our meals consisted of leftovers. My mother had a seemingly inexhaustible supply of foods that had already been to the table, sometimes repeatedly. Apart from a few perishable dairy products, everything in the fridge was older than I was, sometimes by many years. (Her oldest food possession of all, it more or less goes without saying, was a fruit cake that was kept in a metal tin and dated from the colonial period.) I can only assume that my mother did all her cooking in the 1940s so that she could spend the rest of her life surprising herself with what she could find under cover at the back of the fridge. I never knew her to reject a food. The rule of thumb