Moms today are exhorted to play classical music for their newborns and limit “screen time” to an hour a day, but Moms in the ’70s must all have had the same play book, er, cookbook.
Better Homes & Gardens back in the ’70s must have suggested that choosy moms serve liver and onions once a week or risk causing their children to be anemic. Over a dinner tonight of goulash (a heritage recipe if there ever was one — macaroni, hamburger and tomato sauce — specifically chosen by my step-daughter as her birthday meal), my Beloved and I reminisced about loved and hated meals from our childhood. We discovered our mothers — living two states away from each other — both found it necessary to serve liver and onions regularly.
Oh, that was a sad night each week or two to gather around the table. The liver had an awful texture and the flavor was repulsive. Yuck.
I’d be shocked to hear of any mother today who made liver for the family table in the last week. I know I’ve never prepared it or ordered it in my adult life.
I remember another Better Homes type of recipe my mother might have served as a side dish — canned peaches and cottage cheese (infinitely better than liver!).
Who imposed this standard on Moms in the ’70s?