Trending toward multi-generational cooking

By John Owen | May 01, 2014

If there is a glaring deficiency in my education and social skills, well no wonder. You see, I was a product of the Great Depression.

In practical terms, that meant that during my formative years I attended five different grade schools and lived in eight different communities, while my father was trying to find a lasting and moderately profitable professional career.

Would my childhood and education have benefitted by the presence and help from grandparents in the same community? Maybe, but that was never a consideration.

It is very much a subject of debate in our new society.

It seems as though every stranger I meet who has recently moved to Edmonds did so to be closer to their grandchildren.

And that is not a regional phenomenon. A recent study conducted by the American Association of Retired People indicate that 80 percent of adults 45 and older believe it is important to live near their children and grandchildren.

Included in that number is President Obama's mother-in-law, Marian Robinson, who moved from Chicago to the White House and recently joined the entourage traveling to the Far East.

Mrs. Robinson had a choice. She could have decided to join the family headed by son Craig Robinson, basketball coach at Oregon State. In which case she would have been traveling to Pullman and Corvallis instead of Tokyo and Beijing.

Are you retired and living in Edmonds because of family ties? If so, you join a national trend.  My wife and I are staying put. That's an easy decision to make when your son, daughter, granddaughters and great-grandsons all live within the limits of King and Snohomish counties.

It's handy to have an inter-generational recipe for:

King-Sno Spaghetti Sauce

1/4 pound ground beef

butter

2 onions

5 stalks celery

1 cup packed parsley

1 teaspoon pepper

1/2 teaspoon thyme

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

1 bay leaf

2 teaspoons rosemary

1 teaspoon basil

16 ounces tomato sauce

6 ounces tomato paste

8 ounce can mushroom gravy

salt to taste

Brown the beef in butter.

Put the onions, celery and parsley through a good grinder or food processor. Add to the remaining ingredients and simmer four hours, adding water or beef bouillon as needed. Salt to taste and serve over cooked pasta.

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