submitted August 2010
One of the best things about going to St. Mary’s was being able to walk to Gramma’s house for lunch. Lindy and I would walk down Main Street, dressed in our uniforms of pleated blue plaid skirts and waistcoats, and arrive at Gramma’s and Papa’s just in time for whatever special treat she’d planned.
Frequently, there was soup – a tasty chicken soup with shells or alphabets or a lovely “butter” soup with tiny macaroni that was my particular favorite. There was always wonderful bread, toasted in garlic and olive oil, and yummy desserts like applesauce cookies or brownies with powdered sugar.
One special day, there were artichokes. I still vividly recall sitting at the kitchen table and having these unusual things set before us. Gramma had snipped off the pointy tips and cut out the choke, replacing it with a savory mixture of bread crumbs, seasoning and lemon. It looked like a flower and smelled delicious, but I had no idea how to eat it.
Then Gramma demonstrated by pulling off a leaf and scraping the fleshy part against her lower teeth. Her gold tooth gleamed as she proceeded leaf by leaf. I tried it, loved the flavor and the whole procedure and have enjoyed thoroughly the art of artichokes ever since.
And whenever I enjoy this pleasure, I think warmly of Gramma. It is just one of the many warm happy moments with her that has stayed with me and always brings a smile.
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