When I was three years old – my father died. I subsequently spent a lot of time in the kitchen sitting on a high stool and reading. By the time I was about six or seven years old – my mother decided to teach me to cook. That Sunday she was doing Stewed Beef with irish potatoes. Her instructions included added water to the meat until it became soft. Which I dutifully did. When she asked me if the meat was soft yet, of course I said yes – even if it had disintegrated to gravy. Anyway, it was served with the rice & peas for dinner and my siblings promptly christened it the Army Slop. But nah nah – it still tasted good.
I enjoyed cooking very much and my mother made a rule that anyone who cooked the Sunday Dinner would be entitled to Cook’s Privilege. This meant that the cook could share any amount of food for themself. Well I had a big appetite when I was little so you know that most of a roast chicken would be on my plate. My mother however, quickly put a stop to that.
Then came the day that I was to cook some liver and onions for breakfast. I was instructed to wash the liver before seasoning it. My poor mother – still had not realised that I took her instructions very literally. So I washed the liver until not a drop of blood was left and it turned white. There was also the time that I seasoned the liver with Salt Petre instead of salt – can you say BLAND AND WITHOUT TASTE?
Fried chicken was a favorite. But my family was very versed in removing pieces of chicken under your very nose. My mother was the chief culprit. She would come and talk to you and you are dilligently watching her hands and yet when she left – you would see a piece or two missing from the bowl.




