For Peg

   What with food prices on their alpine climb, I’m determined to eat down whatever we already have before the next trip. I’m one of the probably select few who doesn’t mind a trip to the grocery store, it combining two of my favorite things – shopping and food.

          My food-buying habits were formed by those working years when I only had time – or a car – for one trip a week. To eliminate any thought before I had to slap food on the table, I’d make a list of all the dinners and food needed for the entire week. If we ran out, oh well.  

          So, pickings were getting lean here: three pork chops, a very tired tomato, a week-old yellow pepper, and two onions. What to do.

          Then I remembered a recipe from the past. Not the most exciting, but one that would combine all four ingredients on hand. Not to mention easy. Except it came from a cookbook still sitting in Massachusetts.

          On to a Google search: “Peg Bracken pork chops.” Sure enough, there it was.

Looking a little battle-weary. We'd already eaten the rest.

Old Faithful –  

          Brown pork chops.

          Scatter rice in bottom of casserole

          Add pork chops, top with sliced tomato, onions, pepper

          Salt, pepper, thyme, chicken broth.

          350 oven for 1 hour

          Done

         

  

        I kept thinking about Peg Bracken, author of the most witty and readable cookbooks I’ve ever seen, even if you hate to cook. Which, actually is the name of one of them: The I Hate to Cookbook.

          It was published on January 1, 1960, long before the internet was even a glimmer in anyone’s eye, certainly not Peg’s. I hope she would have pleased that her work is still helping reluctant cooks everywhere.