I remember my grandmother telling about her shame at school in Mangum, Oklahoma when she had to take “dirty bread” out of her lunch pail. Even back then my forward-thinking great-grandmother Lucy Wilson had already figured out the benefits of whole wheat bread.
And I like to think my mother approved of watermelon for breakfast because of its antioxidants and amino acids. (In reality, a grumpy kid in the blazing hot Virginia summer mornings could have been a factor.)
But John Gray’s recent post at Going Gently about his sheep and their love of white bread triggered a couple of memories from the 1950s food pyramid.
It’s been years since I’ve had one, but every now and then I’m tempted to pick up the ingredients for a baloney sandwich: spongy white bread, Miracle Whip, and the ultimate illicit pleasure, a big pack of baloney.
Granted, your peanut butter and jelly sandwich was usually bleeding grape jelly through one side by the time you opened your metal lunch box in the cafeteria, but the bread itself was great for wadding into grey balls and flicking at your neighbor.
And in spite of my mother’s offerings of a crunchy peeled white turnip or celery sticks with peanut butter and raisins for a snack, just as common as an after-school treat at our house was white bread spread with margarine and a generous sprinkling of white sugar.