In the South, there’s a tradition of eating a fairly large Sunday dinner, and for the Practical Cook, this was at high noon growing up. In the summer, the table was especially full, complete with sliced tomatoes and cucumbers and onions. I was down to my last cuke this Sunday, so opted for a jar of pickled beets, but the table was still pretty full.
This week, Gentle Readers, I’m cooking from my center, Southern Summer food. It’s familiar, it’s comforting, and it uses up a lot of what’s in the fridge. Life is busy, but Sunday dinner makes you slow down, if just to try one of everything on the table.
Sunday dinner is about catching up, relaxing, and serving more than the necessary amount of vegetables. There must be a main dish, a bread item (with honey and molasses available), sliced tomatoes, cukes and onions (pickled beets were a Punt!), a green vegetable, and something fried if at all possible. Potatoes are a nice addition, as is something in a casserole dish. Deviled eggs would not be out of place.
For dessert, if you can get there, pound cake, pie, or fruit-based desserts a la mode. I grew up in a farming family, and the habit of scrambling for calories at a big meal dies hard. When you work all day, you can eat like that. This is a sometimes meal for us now, but I encourage you to try your own version. Slow things down a bit, eat, talk, and enjoy leftovers the next day.
Do you cook a large meal during the week? For what occasion? Share your story in the comments.
Send your ideas and requests to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook good word. Press “like” on Facebook today!)
Tomorrow, Fried Squash with Soda Cracker Crumb Coating.