| Never ever forget |
If my head were ever hooked up to some machine that could access my strongest memory, the head scientists would be shocked. “Well, look there, Dr. Fred! Do you see that?! Who woulda thought?” I can hear them saying that.
Most people would call up shared memories such as the birth of their children or maybe running under enemy fire. No, my memory would be more plebian and consequently more peculiar.
I would access the memory of an autumn day in my sophomore year at high school. The bus dropped me off in front of our farm house, and I walked beneath towering maple trees shedding their leaves. My hand reached for the door, and I stepped into the warm kitchen, where my mother was washing dishes.
On the table, cooling from the oven was the entire head of a full grown hog.
On the table, cooling from the oven was the entire head of a full grown hog.
Eyes, ears, snout, bristled hair, and pink thick skin—all the distinctive features of a hog’s head that I had seen thousands of times, but those hogs had been alive. Those hogs had been rooting in the mud or eating from the feeder.
| Bonding time |
In just a few words, Mom sensed my discomfort. My mother was the ultimate pragmatist, which served her well throughout her life on the farm. She pulled out two very large crocks and set them in front of the cooling head. “Wanta get a snack before you start taking off the meat and skin?”
I indicated that I wasn’t hungry. “Well, change your clothes and wash up. You’re gonna strip the head of meat and put it in this crock. Put the skin and what-not in this other crock. Don’t mix them up.”
She went on to tell me that this meat was for mincemeat pies, the great nummy pies for which she was so famous.
Mom would take this meat, chop it up, mix it with God-knows-what-else-meat-discards and candied fruit, can it in quart jars, and set them in the pantry. Then we would feast on mincemeat pie at Christmas time. Recipe:
Mom even sent a jar to my 7th grade teacher, who waxed eloquently about this hog-filled pie filling.
Mom would take this meat, chop it up, mix it with God-knows-what-else-meat-discards and candied fruit, can it in quart jars, and set them in the pantry. Then we would feast on mincemeat pie at Christmas time. Recipe:
Find the recipe by clicking on this address.
| Well done! |
I never had known what we were eating and enjoying.
When I set to the task by tearing off the ears and then cutting off the nose, Mom said, “Oh, put those here in this jar. I will pickle those; your father loves those.” I just about up-chucked.
It didn’t get much better as the process when on. Poke out the eyes. Tear off the jowl meat. Strip the muscles from the back of the neck. On and on. I do not recall what she said to do with the brain; I was pretty numb by then.
The science part of my own brain appreciated how God put together muscles and ligaments, attaching them to bones. The fifteen year old farm girl in me was on the verge of vomiting.
All in all, it stands out as a strong, indelible memory. What is yours?
This one is more complicated that Mom's recipe.
P.S. I haven't eaten mincemeat pie for years. But, the store-jar versions are meat free, fully vegan, so maybe now?
A re-post from a few years ago. Can't remember when.
All in all, it stands out as a strong, indelible memory. What is yours?
This one is more complicated that Mom's recipe.
P.S. I haven't eaten mincemeat pie for years. But, the store-jar versions are meat free, fully vegan, so maybe now?
A re-post from a few years ago. Can't remember when.