Money. I hate money, especially when it isn’t plentiful. Like right now, at my house. I’m so broke, I can’t afford to pay attention. My wallet has been converted from a billfold to a card library.
Wait! I found a whole dollar in there!
Mind you, when I say I’m broke, it certainly does not mean I’m poor. Not by a longshot. But since my wife’s passing, income is less; so I’ve been trying to cut corners a bit. Yesterday I made an elegant meal of Stouffer’s macaroni & cheese mixed with Swiss chard from the garden, some slided up hot dogs, onions, and green peppers. Came out OK… hey it was nourishing (I think). When I described the managerie to my son he said, “You mean like that mung you used to feed us?” “Ha ha, yeah, I guess!!” I chucked. “I forgot about mung!! Sounds like a good ‘Happy Friday!!!’ topic!!”
More about mung later…
My Mom knew how to save bucks by being creative in the kitchen, a feat I never fully appreciated until we were blessed with children. Poor Mom tried her best to make a silk casserole out of a sow’s rib cage, but my brother Eric and I would taunt her when something was less than delectable.
Take Chicken Fricassee, for example. No, really. Take it. That stuff was nasty. Chicken molecules in a creamy white sauce with carrots, celery, onions, potatoes and stuff all cooked to death and plopped in our bowls. This was the end of the road for the chicken carcass and bones essentially. It was OK I guess, but we had it once too often one month. When my bro and I learned it was on the menu AGAIN, we went outside to march to and fro while chanting:
“Chicken fricasee is blech! Chicken fricasee is BLECH! Chicken fricasee is BLaaeeCH!”
Mom would come out and sigh, “Awright youse guys…,” and go back inside and put more stuff in the pot. Seemed to work for a while, we didn’t have chicken fricasee for a few months afteward.
I have since renamed the dish Fricken Chickasee. It’s not allowed at our house.
Other days brought predictable staples: macaroni & cheese with hotdogs and spinach; potato hotdog soup; spaghetti with God Knows What (whatever meat happened to be around); and macaroni & cheese with tomato sardines and spinach. Anybody see a pattern here?
Eric and I were the older kids, and with sis and another brother we numbered four. God bless Mom, she always managed to keep our bellies full. She got her frugal kitchen skills from growing up during the Great Depression, and used her knowledge to stretch Dad’s paycheck. We always asked, “What’s for supper, Ma?” Usually cheerful even when she had to scrimp, she’d answer, “Leftover Delight!!” We’d groan and go back outside. If we asked about the menu when she was bummed by life, the universe, and everything; she would scowl at the pots and mutter, “Slum Gullion.”
When I became a Dad (and a Mom, when my lovely wife was working nights), I really appreciated this culinary legacy. Especially when our cash supply was running in phantom mode. I went a step further and became creative when naming my impromptu dishes. I stole one such name from Saturday Night Live, when Mike Meyers and Dana Carvey were doing a “Wayne’s World” skit and uttered the word, “Mung.” Garth asked Wayne what that meant, and Wayne confessed that he didn’t know, but he liked the sound of it. There are such things as mung beans, which are often found in Asian dishes in the form of sprouts; but that’s not what Wayne was talking about. Needless to say, I really liked the way mung rung.
Hee hee!
So, when asked what’s for dinner, and I had to improvise, I’d tell the kids, “We’re having mung;” and they’d reply, “Oh jeez.” Mung could be anything from Hamburger Helper with extra pasta and a vegetable, to spaghetti with GodKnowsWhat. One of my personal favorites was Chicken Cockamamie: leftover chicken (and hey Mom, I actually DEBONED it first!) heated up with a couple cans of cream of celery soup, and veggies plopped in there. Served over those crunchy Chinese noodles. If the flavor passed the test, the kids would warm my heart by saying, “Good mung, Dad!!”
Of course, I got leftover mung for lunch the next day at work. That was always wonderful. I’d plaster it with garlic powder the night before, and when I’d nuke it at work, inquisitive noses came a-sniffing:
“Hey, whatcha got there? Smells pretty good!”
“Mung. Leftover mung from last night.”
“What’s mung?”
“Well, today it’s Chicken Cockamamie.”
“Right. Oookay. What the heck is that?”
Then I’d explain. Many ran away screaming. But others listened intently, mulled the recipe about, and would often modify it out loud…
“Oooo. Maybe some peas would go nicely in there too.”
“Bet that would be good on mashed potatoes.”
“Sure,” I’d nod with a smile.
Payday would finally arrive and there’d be no need to make any mung for two, maybe three days. Then I could daydream about such delightful entrees like… oh I dunno, how about Bread Helper. Or Mashed Mung with gravy.
I knew one thing for sure… it wasn’t gonna be no Fricken Chicasee.
OK kids, pardon the slapstick, but this is still a funny one. Nor sure if they’re making mung or what…