Memoir
/ˈmemˌwär/ noun. a record of events written by a person having intimate knowledge of them and based on personal observation. Usually memoirs. an account of one's personal life and experiences; autobiography. the published record of the proceedings of a group or organization, as of a learned society.
Who among us doesn’t like food? As I’ve gotten older I’ve really grown to enjoy cooking and sharing my dishes with family and friends. We have access to every recipe in the world now with the internet and it’s easy to make tastier and healthier food that you could ever hope to find in a restaurant. I believe the French gastronome Jean Anthelme Brillat-Savarin was one hundred percent correct when he said, “Tell me what you eat and I will tell you who you are.” I also believe that great food is usually not ostentatious but very simple. This is the very last Memoir Monday prompt for 2024! Tell us who you are.
Memoir Monday has grown so much that I won’t be able to comment on everyone’s posts anymore (and get my own work done) but I’ll still be supporting your posts with reblogs, votes, and shares on my other social media accounts (X, Facebook, etc.).
For all of those who’ve regularly participated in Memoir Monday - keep going, you’re making great progress in chronicling your very own life story for future generations to enjoy.
For those who missed the inaugural post explaining what the Memoir Monday initiative is all about you can find it here.
Now for next week’s Memoir Monday prompt:
What are your favorite dishes—either to cook or to eat?
My answer:
When it comes to food, I’m not picky—I love meals that are both healthy and delicious. However, I do have one guilty pleasure: White Castle. Their burgers and fries are the only fast food I’ve consistently enjoyed on a semi-regular basis (2–3 times a year) since becoming an adult. To me, White Castle is simply perfection, and if I had to choose a last meal, a few of their double cheeseburgers would likely make the list.
My palate leans toward savory over sweet, with a few exceptions: dark chocolate, the occasional fruit tart, or a delicate French pastry. I will choose simple dishes made with love and quality ingredients over fancy restaurant food any day of the week. My cravings also shift with the seasons. During warmer months, I’m drawn to Mediterranean-inspired dishes featuring olive oil, fresh fruits and vegetables, pasta, cheese, fish, eggs, and lean meats. When the weather turns cold, I find myself seeking comfort in hearty meals—pot pies, chili, steak, stews, roast chicken, and potatoes.
Cooking and baking are passions of mine, and I enjoy creating versatile dishes that allow for endless variations. One of my go-to recipes is a classic Pasta Aglio e Olio, which an old Sicilian barber once taught me. I often adapt it by swapping proteins and vegetables for variety. Some other staples in my repertoire include homemade pizzas, roast chicken, chili, beef stew, fish dishes, and even the occasional ramen (Momofuku brand).
Among all my culinary endeavors, Cincinnati Chili holds a special place in my heart. I was born in Ohio (Columbus), afterall. I’ve refined this recipe over decades, and it’s a favorite to make, especially because it’s even better when prepared a day ahead to let the flavors meld. It can be served in multiple ways: on its own in a bowl, garnished with sour cream, raw onion, and cheddar cheese alongside cornbread, or ladled over spaghetti. I'd like to share my recipe with you.
Cincinnati Chili Recipe:
2 pounds lean, grass-fed ground beef
1 medium yellow onion, diced
4 garlic cloves, minced
¼ cup chili powder
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon red pepper flakes
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1 ½ teaspoons honey
2 teaspoons apple cider vinegar
1 ounce unsweetened chocolate
1 bay leaf
1 tablespoon Worcestershire sauce
2–3 cans of beans (pinto, kidney, and/or black) with liquid
6 ounces tomato paste
2 (16-ounce) cans diced tomatoes
1 (16-ounce) can tomato sauce
2 pounds spaghetti (if serving all at once, omit if having chili by itself in a bowl)
6 cups sharp cheddar cheese, grated (preferably a vibrant orange variety)
~Eric Vance Walton~