As a liberated woman I have made sure that my grandsons have had a few cooking lessons over the years. Rory was 13 when this photo was taken, but it is not his first lesson. Perfect scrambled eggs was probably an early lesson, but by 2009 he had moved along to the perfect omlette.
Saumon en papillote, a Julia Child recipe, amazingly simple, but a dish with dash, has become Rory’s specialite.
I cannot begin to tell you how many blue ribbons this family has won at the Heath Fair in August.
We made a lot more things for the Fair than pickles. Cookies are also always on the list.
I told you he made cookies!
Making real caramel is quite an operation, but he is up to it. When we are cooking for the Heath Fair, the rule is that I can instruct and advise, but I cannot touch anything. That rule has carried over into all our lessons.
Rory’s younger brother followed in his brother’s footsteps.
I bake a lot of bread. It is fun to do. I tell all the children that they have to think about all the people who will enjoy their cooking while they work. That love gets cooked right into the dish.
If you have a raspberry patch, you must make raspberry jam, and Tynan did.
I know Tynan did some baking every year, but there does not seem to be a photographic record. However, creativity comes in all forms – many of them are found at the Art Garden in Shelburne Falls.
Because Anthony and his younger brother Drew live in Texas we got them both at the same time in the summer. Less cooking, more field work like picking raspberries.
Of course, we take all the boys touring locally at historic sites like the Hawley kiln, and art sites like MassMoCa. There is lots to do at the End of the Road and all around western Massachusetts. I think these boys have gotten fewer cooking lessons, but they are Boy Scouts. They need to cook around the campfire.
The boys are getting ‘old.’ They’ve got jobs and less time for cooking lessons and frolicking. Fortunately, we have Bella, a great-granddaughter, who has moved close enough to start her cooking lessons.