Holiday Potato Salad, with a little crunch.

This potato salad is very popular with our friends. It is based on my Grandmother Camilla Mellow’s recipe with a few innovations. It includes celery which adds a bit of crunch to the texture.

5 lb.. Russet potatoes, boiled in lightly salted water then peeled and chopped.

6 stalks Celery, including the interior ones and any leaves still attached.

3 Red onions

1 can Israeli packed brine dill pickles.

1/2 can Pitted black olives

1 jar Prepared diced pimentos, drained

1 bunch Fresh Italian (flat leaf) parsley, leaves only

2 tbs. Dijon mustard

2 tbs. Prepared horseradish

splash white wine vinegar

salt & pepper to taste.

2 cups mayonnaise

1 cup sour cream

6 hard boiled eggs, chopped or cut into in rounds -- optional

a. Wash half a pound of russet potatoes, put in a large pot of cold water and bring to a boil. Salt the water. Cook until a knife easily cuts though the potatoes. Drain and let cool enough to peel and chop into roughly half inch cubes.

b. Cut celery, onions, pickles and olives into smaller pieces then mince in a chopper until they are minced into roughly quarter inch size pieces. Chop the parsley leaves fine. Put all of these into a large mixing bowl with the jar of drained pimentos.

c. To the chopped vegetables add the Dijon or other sharp mustard, the horseradish, then add the cubed potatoes and mix evenly. Then add the mayonnaise and sour cream and mix again. Begin with one and half cups of mayonnaise and the sour cream and add just enough to make sure it is evenly mixed. Taste the salad and salt and pepper to taste and add a splash of white wine vinegar or fresh lemon juice to cut the richness. Be cautious with the salt since the pickles, mustard, horseradish and mayonnaise already bring a lot of salt with them. My Grandmother always used white pepper in her potato salad and her mashed potatoes as do most Europeans. The favor is sharper and does not put black flecks into the white mixture. Cover and chill for at least four hours.

d. Before serving taste the salad and add more mayonnaise it it seems dry.

Notes:

-- Only use jarred prepared pimentos, do not use roast red peppers because they bleed into the potatoes and turn the salad pink.

-- The sharp mustard and horseradish add high notes to the taste and they should not really be tasted, use just enough to give the salad some bite. The same with the white wine vinegar or lemon juice, they liven the flavor but you should not be able to taste either. Do not add the brine from the Israeli pickles, it is far too salty. If you use a vinegar cured pickle, you might want to use it's juice instead of white wine vinegar or lemon juice.

-- The very menschlich (manly in German & Yiddish) Israeli brine pickles are strong, salty, zippy, garlicky and make a real difference and cut the sweetness of the potato mayonnaise flavor of the salad. Other deli type pickles or sour dills also work. Some people use sweet pickles or pickle relish and like it, but I feel the tangy salty ones contrast with the potatoes and make a lively salad. A few times I have used French conrichons which are pickled in wine vinegar and seasoned with tarragon. It makes a sophisticated salad some people will like.

Red onions mellow out in the salad and do not have as sharp a flavor as white or brown onions. Green onions are too assertive and like dill weed tend to overpower the other flavors.

There are many other fine potato salads including the herb rich French and Italian ones where the dressing is white wine vinegar & olive oil, not mayonnaise, and the warm bacon and apple cider vinegar German potato salads. Even Asians make a mild creamy potato salad that you will find with Hawaiian cooking or as a side dish with a robust chili seasoned Korean Barbecue.

Once when I realized I didn't have any celery I took a can of water chestnuts and chopped them and added then to the salad. It provided the need crunch and blended in well.

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A ham in Hollywood.

Our Christmas ham fresh from the oven. Photo taken by Mara Kelly

A long time ago when my daughter was a baby my wife and I decided that rather than make the rounds on Christmas Day it was easier just to stay home. We set up a buffet so friends and family came and went as they wished and their holiday schedule permitted. Checking out the cost of things we made a baked ham the center piece of the buffet table, ham was and remains the most cost effective way to provide meat for a large crowd. We made a large potato salad and set out a spread of pickles, olives and other garnishes. My wife made her signature holiday dish, a Pizza Rustica, which is not a pizza but a tall pie of puff pastry over layers of salami, Italian ham, spinach, provolone, mortadella and dried tomatoes, sort of classic hero sandwich without bread. Our friends and family would bring something, usually sweet and we would have a pleasant relaxed day. Since we live in Hollywood most of the time people sat in the back yard during the afternoon.

We still have our Open House on the afternoon of Christmas Day. The center piece is still a baked whole ham. Today, for most of visitors it is the one and only time of the year they eat real ham. Unlike spiral hams, this whole ham does not dry out or get too salty or sugary when slow roasted. The slow roasting does cook out most of the brine added to the ham in processing. The glaze and the cloves give it a richer more complex flavor. Here is how we do it:

Take one large ham, 20 to 25 pounds. We use Farmer John’s, since it is the local favorite. In those parts of the country where real “county hams” are available they would be even better. In the south and the Midwest people are as serious and fussy about ham as Californians are about wine. In Virginia the virtues of ham from York or Surrey counties are taken very seriously, like wine lovers contrasting the virtues of wine from Sonoma and Napa counties. The last thing before going to bed on Christmas Eve, we take it out of the refrigerator and set it in the sink to come to room temperature over night. This is important because it lets the ham cook evenly and come to temperature more quickly the next day. In the morning we unwrap the ham and prepare it. First we spray the big black roasting pan and the rack with Pam -- this will save you hours of scrubbing the next day. Then we wash off and dry the ham, set it on the rack. Now we score the fat and pork skin in the traditional crisscross cross pattern of one inch squares. Next we take a cup full of whole cloves and stick one in the center of each of the squares. Then we make our ham glaze.

Ham Glaze:

The glaze is savory, meaning it is sweet and salty, tangy and with sharp citrus edge. The brown sugar and molasses ensure a rich deep caramelized crust while the sour orange pulp and tartness of the marmalade and the sharp hotness of the mustard are the counterpoint to the rich sweetness.

One jar of tart rough cut orange marmalade, preferably the original Dundee brand from Scotland, although a homemade or domestic one works if it is chunky and on the tart side.

To this we add one cup of Dijon mustard (A sharp “brown” mustard works too).

Next add a cup of brown sugar, two tablespoons of dark molasses and as much orange juice to thin the mixture so it can be beaten together.

Brush this on the ham. Now tent the ham loosely in aluminum foil and put a couple quarts of water and a sliced orange in the bottom of the roasting pan. (This makes for a moist heat and does not dry out the ham.)

Once an hour brush on a thin coat of the glaze. When you are down to the last hour removed the aluminum foil and bush on a heavy coat of the glaze, repeat every fifteen minutes until you have used up the glaze mixture.

Pull the ham out and let it rest half an hour on a platter in the center of the buffet table. It is a very impressive dish and one whose rich fragrance permeates the whole house. People like to take pictures of it. Finally, carve it into two platters, one for the large slices and another for the cracklings and odd and irregular pieces. We have loaves of sliced rye and sourdough bread on the table, young people seem to prefer sandwiches while adults eat their ham “straight.”

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Like Cinderella's pumpkin, the “roach coach” poufs into a high end cafe on wheels.

The current fad in LA for high grade or at least serious mobile kitchens is a good thing. It is an innovation and a fusion whose time has come. These rolling kitchens have been around for more than a generation and usually known as “roach coaches.” Most of them serve a mix of Mexican and American cooking depending on their clients, and their daily route from office to factory to this or that other site. Few people realize that this form of mobile kitchen had a highly improbable birth. Forty or more years ago an Armenian immigrant from the USSR was eating lunch with his coworkers and they lamented that all you could get from a truck was cold sandwiches and prepackaged salads and and candy.

The immigrant mentioned that when he was drafted into the Red Army, he had spent his years as a cook in a mobile field kitchen. Somehow he was able to convince a friend or relative that there was a big market for these mobile kitchens and they built one and then another and soon they were everywhere and the old cold food catering trucks all but disappeared.

What is happening now that is good is that trained chef’s and cooks have taken these mobile kitchens and begun to use them to offer high quality food in their ethnic tradition or in a hybrid fusion of American and other cooking traditions. By parking them near clubs and other venues popular with young adults that empty late at night, they provide high quality food to people who need it at a time and place where it is hard to get. Some of the fusion's are highly personal, like the Korean Taco truck that more or less kicked off the trend. Over time I am sure many other forms of fusion menus will develop and compete for acceptance. Like any fad, this can be carried too far, but I suspect high quality mobile kitchens are here to stay and will become the up scale part of the mobile kitchen industry. They will serve the affluent in the evening as the earlier trucks served the working class morning and noon and the middle class on the weekends at parks and beaches.

What to expect? Barbecue trucks serving meats from one or more traditions, ultra high end coaches offering Segruva Caviar and the rarest and most precious Jamon Iberico, a mobile calzone kitchen, a fine intense ramen truck, a mobile kitchen from Campanile offering the variety of special sandwiches that are the Thursday night special at the restaurant. Other things that might appear could be a deli truck with pastrami, brisket and corn beef on rye and Dr. Brown’s Cream Soda, a Polish truck with a soup kitchen with flaki (tripe), beef barley, sauerkraut, sorrel, kapusta (cabbage) or any of the other dozens of great soups from the Polish kitchen. Who knows we might see a Portuguese American truck offering linguiça sandwiches and steaming bowls of Azores style bean soup and kale & potato soup or a Spanish one offering chorizo sandwiches, hot or cold tortillas (potato & onion omelets) and plates of jamon y machego cheese, or a French one selling onion soup, ham and cheese on a baguette, croque’s and cones of pomme frites & remoulade.

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Breakfast, the most varied meal.

An Irish breakfast of fried eggs, back bacon, country pork sausages and black and white pudding. This and all the photos of food in this post are public domain from Wikapedia.

Breakfast, now there’s a topic, the first meal of the day and the one least pondered and most enjoyed. Every nation has its local breakfast favorites, including a few where the specialty is nothing, literally nothing at all.

In Rome, ancient or modern, breakfast is not much.

Italy that beloved and beautify land does not do breakfast. Italians don’t eat it and the don’t capish’ breakfast either. They have a name for it, primo collazione, they just don’t eat it. This goes back to ancient Roman times. A Roman would drop his feet out of bed and right into his sandals. Then he would wash his hands and face in cold water, rinse his mouth after seeing to his teeth with a special kind of malleable twig (just like most modern Hindus) then he would drop a tunic -- sort of long t-shirt that fell to his knees -- over his head tie it with a belt and bang, it was then off to work. If he was an important fellow, his wife or valet would drape his white wool toga around him, he would receive morning calls from his “clients” and catch up on gossip and lay a little walking around money on those who needed some. Then he was off to the forum for legal business after a courtesy call at his patron’s house on the way. Everybody except the Emperor had a patron above him and clients below. During the morning he might have a bread roll with a piece of cheese or ham, (it is a panini today) or a whatever fruit was in season or a handful of dried fruit. Finally around one thirty he would stop his work or business and head home for cena (the principal meal of the day). After sunset Romans would have a bowl of soup or a salad and fruit if it was warm. No breakfast, like many modern Americans, the Romans didn't have the time or interest in eating early in the day. The most Italians still don’t. Some strong coffee, but eat something: no. The latte which younger Americans have come to love is strictly a morning beverage in Italy where nobody ever orders one after midday. They can and do cheat late morning with a snack, like what the English call “eleven's.”

A traditional English breakfast, sitting on a tatami floor mat in a kimono.

The Japanese and most east Asians eat a light breakfast of rice porridge - - jook or con gee to the Chinese -- along with some dried salt fish and pickled vegetables -- not something that would charm many foreigners. Now the Japanese have long studied the world with great care and close attention to every detail. When they judged something was the best they have appropriated it for themselves, often improving it in the process. They took the battered fried fish of the Portuguese 500 years ago and refined it into feather light “tempura.” They studied all the whiskeys of the world and their leading distillery Suntory now makes a fine whiskey that tastes more Scotch than the real thing. However, as is so often the case in Japan, unexpectedly a real world class breakfast does exist if you are staying in a traditional Japanese inn. In these ryokan you will be offered a traditional English breakfast. This is God’s own truth. A staff member in a kimono will appear with a tray with pots of strong black tea and hot milk, a bowl of oatmeal porridge, fried “back” bacon, two eggs fried sunny side up in the bacon fat and cold toast with marmalade.

A good example of a traditional English Breakfast.

from It is a simple and well known story that brought this British staple to Japan. In the early 1920’s a squadron of the Imperial Navy was detailed to take the Crown Prince and his brother on a world tour. In England the two princes were invited to stay with King George V and his family. They were deeply impressed by sharing a hearty English breakfast around the table with simple family style informality. His Royal Highness George V, by the grace of God, King of England, Ireland and Scotland, Defender of the Faith, Emperor of India and the Dominions beyond the Seas, assured his guests that starting the day with a solid filling English breakfast gave you the strength and conviction to carry on through the day no matter what happened. It should be remembered that until Britain gave way to heavy American pressure in the mid 1920’s, Japan had long been Britain’s most reliable Asian ally. The Japanese admired the UK as a near prefect model for an ambitious developing island nation. In a rare newspaper interview while he was in Britain, the Crown Prince told the Japanese people how he had taken the fatherly advice of King George to heart and henceforth he would begin his day like the British monarch with a large English Breakfast. Whoosh with the suddenness of an earthquake every Japanese man wanted to join in too. Even the otherwise ultra traditional Japanese Inns began to serve an authentic English Breakfast.

Apparently for this and other reasons the Japanese retain a devotion to the memory of King George V. Fifteen years ago my wife and daughter and I were having dinner in the vast dinning room of the Empress Hotel in Victoria British Columbia. On the back wall in golden frames were a pair of larger than life size portraits of King George V in a Mountie uniform and his spouse Queen Mary. As we ate our dinner, through the main door came an escorted group of forty or more middle aged Japanese tourists. The tour leader lined them up in three rows at the edge of the large dance floor and then shouted a command in Japanese and all the tourists bowed low three times to the royal portraits. It surprised us and it amazed the Canadian diners and waiters who looked on befuddled that the Japanese clearly still rendered royal honors even to dimly remembered monarchs. We tended to forget that technically Canada is still a monarchy and legally is a self governing Dominion of the English crown.

Portuguese American breakfast of fresh cheese, hard tack and strong coffee.

My Portuguese American grandparent’s favorite breakfast was unusual in this country. It was strong coffee served with fresh homemade “farmer’s” cheese, soft lightly salted and still retaining the sweetness of the milk eaten with hardtack, small round hard ship's bread or “sea biscuit.” When I was a child it was still baked somewhere back in New England and shipped in barrels to California where it could be bought at the one of the stalls at the huge Crystal Palace market in San Francisco and a few grocery stores and bakeries that served the Portuguese American community. This is the round thick hard as stone sea biscuit that their ancestors had taken to sea from New Bedford and the Açores when fishing or whaling. Even after dunking in the strong black coffee the hardtack was a best chewy. I never got the taste for hard tack, although I can still remember the slightly sour yet sweet fresh white cheese. On Sunday mornings my grandmother would bake a round morcella - - a sausage made from pork blood, onions, watercress and rice seasoned with cinnamon, cumin, garlic and paprika. It is the Portuguese version of the Mexican and Spanish sausage of the same name, of the French boudim noir, Polish kaszanka and the Black Pudding of the British Isles. While the Italians make a blood sausage it includes raisins and sometimes pine nuts which makes it sweeter and milder and being Italian not intended for breakfast.

Polish kaszanka blood sausage. (KA-shan-KA)

Morcella or anyother blood sausage is a dish that truly separates paisanos from everybody else. People not familiar with it will always remember it since it causes guarantees two days of the worse heartburn they ever had. It sits inert in their gut like a cinnamon, garlic, paprika flavored brick. It should be approached with the greatest caution if you are not familiar with it.

Bacon makes the breakfast.

There are many great breakfasts in the world, an Irish farm breakfast cooked over a turf fire with the mystic rich cinnamon musky smell of the burning peat filling the air with along with the heavy smell of dark strong aromatic Irish tea. In England at Bury St. Edmund's I had a breakfast of Suffolk sweet pickle bacon and eggs. This is the finest bacon in the world, marinated in black malt vinegar, treacle (molasses) and spices before smoking. It is even more majestic than the hard Hungarian paprika smoked bacon or tidewater Virginia’s finest bacon.

The Australian Breakfast, fit for real blokes and heroes.

In Australia you can begin your day with the most manly of all fast breaking meals -- a Sydney side Breakfast of thin beef steak topped with two fried eggs and surrounded by a dozen small perfect pan fried Sydney Rock Oysters -- the ethereal essence of brine and sea foam. It must be a southern hemisphere thing, topping beefsteak with fried eggs. It is common in both Chile, Argentina and Uruguay too. After this meal you are ready to take on the world and ready to sing every verse and chorus of The Wild Colonial Boy. After this meal and a couple mugs of dark brown tea you know in your heart that Australia really is God’s own country. Where else could you get this many meal and also eat a plate of ripe tropical fruit fresh from the tropical fields and orchards of Queensland, Australia’s northeast corner.

Hangtown Fry, a Gold Rush icon.

In San Francisco while few places will serve it for breakfast anymore, you can have America’s take on the Australian breakfast for lunch at the fish houses like Tadish’s and Sam’s. I’m talking about Hangtown Fry, a survivor from the Gold Rush era. It is two or three very thick rashers of bacon and a dozen pan fried oysters tucked inside a three egg omelet. A bit more civilized than the Sydney side breakfast but still one great load of protein and the making it a day where you are ready for whatever they send your your way.

Of course there are every sort of pancakes: In New England served with amber maple syrup, in Dixie with the more gamy tasting sorghum syrup. In Oregon they serve them with dark thick tannin zesty blackberry syrup. In the upper Midwest they make the delicate wide thin Scandinavian griddle cakes with butter and tart little lingonberry or home made cranberry jam.

New England has salty as hell but savory red flannel hash. In New York the favorite breakfast is Nova Scotia lox and cream cheese on fresh plain salt water bagels. In Philadelphia you get Scrapple with your eggs and toast. If you want a very sophisticated breakfast you can go to New Orleans and order Eggs Sardou named after the French playwright who wrote the story for Puccini’s Tosca. You also can get Eggs Hussar, or the more commonplace Eggs Benedict or Florentine. In more down to earth southern places your eggs will come with grits -- which to me is “southern” for what is called polenta in San Francisco.

Huevos made a great breakfast.

Huevos Rancheros as traditionally served in northern Mexico.

Mexico also is nation of great breakfasts. As any native Angelino knows, on Sunday mornings you can easily get a big bowl of menudo, the tripe homey soup beloved as the Breakfast of Champions. Mexican Americans claim it is a sovereign hangover cure. In Chicago the Poles make flacki with the same curative potency but made with potatoes, onions and tripe without any chilies. Ironically, this is only one of the many cultural tastes and values shared by these two communities, but that is a separate subject. Both nations came late to a particularly ferocious form of Catholicism, have an icon of the Madonna as a national symbol, a deep and strong sense of aggrieved nationalism, a fascination with death and martyrdom, a stubborn sense of identity, a love for festivals, dancing polkas and drinking beer and clear distilled spirits. Both people are legendary hard workers and take work with a seriousness lacking in most communities. Today in Chicago there are at least three trilingual bands that play rustic polka music for parties and weddings. English, Spanish & Polish lyrics are sung and many of the songs share the same melodies.

Here in Los Angeles there are any number of fancy or homey places that make the most life affirming breakfast --- huevos rancheros. This is a heroic meal, a platter of hot re fried pinto beans and three fried eggs topped with a zesty salsa and eaten with three or four fresh hot corn tortillas. There is a more upscale version of this called chillaqules -- where the salsa and eggs are scrambled with crisps corn chips and maybe some fresh lime juice. There is also huevos con choizo, where the eggs are cooked with spicy pork sausage and huevos con machaca, eggs cooked with onions, chilies and salty dried chopped beet. The simplest Mexican breakfast is a cup of cafe olla (coffee sweetened with raw sugar and cinnamon) and a piece of pan dolce or perhaps a cup of thick foamy Mexican hot chocolate (champarado) and a long churro, deep fried pastry.

There are three old joints in LA where you can get a real American breakfast. At Philippe’s you get your eggs and homemade fried potatoes served with light hot biscuits. At the Original Pantry a robust very old fashioned American breakfast is served with hot cakes or buckwheat cakes if you want them instead of well grilled potatoes. Finally at Musso & Franks are their signature “flannel cakes.” As big around as the wide plate, light as a cloud and hardly thicker than a sheet of writing paper. A real masterpiece and worth the trip, especially on a lazy June Saturday morning when the fog just hangs on and hangs on and LA does a good if palm lined imitation of Seattle.

And you, I know you have your favorite breakfasts ranging from a platter of fresh tropical fruit in a Hawaiian honeymoon suite to a zesty plate of curried County Captain or kedgeree served in a more stuffy than necessary little hotel in tidewater Virginia or a B & B in a village in the Cotswold's in England.

Poached eggs on toasted sour dough bread.

Coffee & hot pastries on the Oakland ferryboat.

The Southern Pacific Railroad's steam ferry Berkeley at the Ferry Building before WW II, from an old postcard.

If you are old as I am, you might just remember the great coffee and hot Snails (archaic San Francisco slang for what is generally called a “Danish.”) and Bear Claws served on the upper deck galley of the black and white Southern Pacific double ended steam ferries that crossed San Francisco Bay from the Ferry Building to the Oakland Mole until 1958. The hot fresh pastries were a specialty of the ferry boats. During the summer before they were withdrawn from service my father took me and some friends to San Francisco where we boarded the San Leandro for the trip to Oakland. He wanted us to experience a breakfast on board with the boat swaying slightly on the waves and the deck vibrating with the pulse of the steam pistons turning the drive shaft. He took us up to the second deck and we had coffee and pastries as the boat steamed through the light misty fog under the Bay Bridge to the ancient wooden "Oakland Mole" which was a Victorian train shed way out on a pier where the trains made their final stop. The passengers then walked down the platform to the ferry slips and the short voyage across the Bay to San Francisco. At the end of shed you walked under a very large round stained glass window which glowed in the afternoon sun with a huge Southern Pacific logo of railroad tracks leading into the Sunset. Before the Bay Bridge and the Golden Gate Bridge were opened dozens of black and white ferries steamed back and forth across the bay to Oakland, Berkeley and half a dozen other cities. The landing of the ferry into its slip was great to watch from the rail just below the pilot house. When the boat headed into the wooden walled slip it coasted until it skidded off the wooden retaining wall on one side or the other with a loud scraping sound and once firmly inside the funnel shaped slip the front prop under the bow went into reverse and braked the boat with a huge surge of water just before the bow touched the end of the slip and the entire boat shuddered as the wooden pilings and wooden sides of slip groaned and screached. You can still experience this on New York's Statten Island ferry and on many of Washington State ferries running in and out of Seattle.

The lunch counter on a ferryboat in the late 1930s.

Perhaps you love Yorkshire kippers or Parisian Omelet de fines herbs. Maybe it’s just toast with tart Dundee marmalade or bread with sweet Danish butter and fruit preserves. Whatever it might be you have had great and lousy breakfasts and can remember them too. An American girl who spent a summer at the University of Krakow never got used to a Polish breakfast being exactly the same a Polish lunch, something that is the rule there and in most of Germany and the Scandinavian nations.

In northern Europe breakfast sometimes includes Roll Mops, pickled herring rapped around a dill pickle, not something most Americans would like to see before lunch.

In Norway many hotels will serve an "English" Breakfast to people who are flat out horrified by a local Viking breakfast of smoked and picked fish with rye bread.

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Over the hills and through the woods to Grandmother’s house

For whatever reason my mother this year set up Thanksgiving dinner without the usual turkey. She wanted a ham and we ate ham. She and the rest of the family made most of our traditional side dishes and desserts, but not bird and no dressing, gravy or cranberry sauce (we always have home made whole berry relish plus store bought cranberry jelly). It was a smaller than usual table, only eight instead of the usual fourteen to twenty, counting the younger ones who sit at the “kid’s table” in the living room.

We had a fine dinner and all was well until Friday. There was no leftover turkey for sandwiches to eat during the non stop day long series of college football games. Even more their was no pot of turkey soup for supper that night. Missed it, missed it a lot more than we missed the actual turkey on Thanksgiving Day.

Two things to write about were the pies my mother made for Thanksgiving dessert: a wild blackberry pie and an apricot pie. The intense tangy wild blackberries make a memorable pie. Even with the added sugar it is still a tart rich and wild. The flavor is much more complex than the jam like berry pies made from farm grown berries. One scoop of vanilla ice cream sets it up fine. The other pie was an apricot pie she made from a recipe of her aunt Minnie. Until a generation ago our home town just north of San Jose was a major center of apricot orchards and I grew up working in cousin’s farm picking, cutting and drying ‘cots. There were about five different varieties at that time including the Blenheims which were almost a big as a peach and had a honeyed richness.

Two things make our old family apricot pie recipe. First of all we always mixed a handful of dried apricots with the fresh ones. This added sharpness and intensity that fresh fruit by itself misses. Additionally, the pie uses tapioca to thicken the juices so the pie isn’t soupy or too juicy. It is a wonderful pie, apricots with just a bit of a kick. Since fresh apricots are put into a closed shed and exposed to sulfur smoke before going into the sun to dry, this may be part of the tang. If you are sensitive to sulfur, take care.

On the way home Sunday from northern California on Highway 99 we stopped at a Sonic hamburger stand in Madera. My daughter and I wanted to check it out since we see Sonic ads on TV even though there are none in Los Angeles itself. Sonic is outlets surround us in Orange county and in the most distant suburbs but none are in the metro area.

The stand was interesting, no dinning room at all just a large covered outside area with tables. Even more interesting was the two long rows of old time drive in stalls also under shade covers on one side where you drive up in your car and are served by girls on in line skates, car hops in the lingo of the ‘40’s and ‘50’s when most dinners were “drive in’s.” When chains like Jack in the Box and McDonald's developed the drive through windows in the ‘60’s the old fashioned drive in disappeared. Chains like Mel’s in northern California and Bob’s Big Boy in the south kept on going, but without the car hops in their shorts and skates. Also cars got smaller than there were in previous decades. Buicks and Hudson Hornets in 1950 were as roomy as today’s limo’s.

Other oddities of Sonic are the fact that you order by electronic order panels, not to a human. You can pay the machine by credit or ATM card or pay the car hop who brings your order in cash. Sonic originate in Texas or Oklahoma and it shows on their menu: they offer armadillo eggs ( jalapeño peppers stuffed with cream cheese, breaded and deep fried) and a chicken fried steak sandwich in addition to chicken sandwiches. The basic sonic burger was a large one patty burger on a larger than usual bun. For a chain burger it was good, up to Carl Jr’s bigger burgers. They also offer a “coney” which is short for a coney island chili dog. I didn’t try one, but it looked more Texas than NYC.

I’m not ready to pass any serious judgment on this chain, but it does clearly march to it’s own drum and apparently has a lot of fans. It offers a far wider selection of drinks, shakes, smoothies and fruit drinks than any other chain along with some clearly Texas items. I’ll get back to you on this. Let me know if you have feed back.

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