you never know what they’re going to remember

On occasion, I wonder what my grown-up offspring remember about their childhoods. Do they remember the good things or the bad things.
My daughter says that she doesn’t remember the time when I, pregnant with b!X and subtitute teaching, rode home on the school bus with her (we only had one car then). I was tired and my patience was exhausted. As the two of us treked up the long steep driveway to our house (she was then about 6 years old, whining about whatever tired and hungry 6 year-olds whine about) I turned to her and smacked her across the face, my ring leaving a small cut on her cheek. I still feel guilty about that. She says doesn’t really remember the incident.
Over at Jack Bogdanski’s blog, where he writes about his memories of the Polish food from his childhood, my son leaves a couple of comments, remembering — of all things — the old Corningware Cornflower pots we used to have when he was a kid and the “golabki” (as he remembers, pronounced “gwumpki”) his grandmother used to make when we visited. I remember that he really hated having to go to his grandmother’s, and well understood his reasons. So, I’m surprised that he remembers her “gwumpki” with some fondness.
I wonder what my grandson will remember about me. Probably that every time I visit, I bring him a present. Or maybe that I have some teeth that I take out at night. You never know what they’re going to remember.

4 thoughts on “you never know what they’re going to remember

  1. Well, what I remember is a time that I got smacked across the face and had a nice red mark there — I have a memory of being in my room crying about it, dad seeing it, and then some words exchanged between the two of you as he was angry about it. Was that the time you mean? I don’t recall the actual smack, just being in my room, crying, holding my cheek, dad taking a look at it and having a fit. Pretty much never got smacked, so I assume that’s the time.

  2. Cabbage Rolls (Gołąbki) – from Polish Heirloom Recipes

    1 head cabbage
    1 lb. ground beef
    ½ lb. ground pork
    1 onion, chopped fine
    ¼ t poultry seasoning
    ½ cup partially cooked rice
    1 egg
    3 T butter
    Salt
    Pepper

    1. Wilt cabbage leaves by scalding in boiling water, to which 2 tablespoons vinegar and 1 teaspoon salt have been added. Drain, cool in cold water, and pat dry.
    2. Cut out heavy ribs.
    3. Sauté onion in butter until transparent. Combine meat, egg, rice, and seasoning.
    4. Spread each leaf with about 2 tablespoons of the mixture.
    5. Fold the two opposite sides and roll, starting with one of the open ends.
    6. Place in pan; add butter and 1 cup hot water.
    7. Simmer slowly for 2 hours.
    Cabbage rolls may be served with mushroom sauce, tomato sauce, or soup cream. They are even more delicious if served reheated the next day.

    Cabbage Rolls – from Betty Crocker

    Prep: 20 min; Bake: 45 min. Makes 4 servings.

    Cabbage leaves will separate easily if you first remove the core from the head of cabbage and let the cabbage stand in cold water for 10 minutes.

    12 cabbage leaves
    1 pound lean ground beef
    ½ cup uncooked instant rice
    1 can (15 ounces) tomato sauce
    ½ teaspoon salt
    1/8 teaspoon pepper
    1 medium onion, chopped (1/2 cup)
    1 clove garlic, finely chopped
    1 can (4 ounces) mushroom pieces and stems, undrained
    1 teaspoon sugar
    ½ teaspoon lemon juice
    1 tablespoon cornstarch
    1 tablespoon water

    1. Cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves; drain.
    2. Heat oven to 350°.
    3. Mix beef, rice, ½ cup of the tomato sauce, the salt, pepper, onion, garlic, and mushrooms.
    4. Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam side down, in ungreased square baking dish, 8 x 8 x 2 inches.
    5. Mix remaining tomato sauce, the sugar, and the lemon juice; pour over cabbage rolls.
    6. Cover and bake about 45 minutes or until beef mixture is no longer pink in center.
    7. Remove cabbage rolls to platter. Pour liquid in baking dish into 1-quart saucepan. Mix cornstarch and water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls.

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