When I was growing up during the Great Depression, we didn't have meat at every meal. Mother might fix fried eggs and fried potatoes for supper, but that was about it. Meat, such as bacon, wasn't used as an entree, but for seasoning. Boiled potatoes with their jackets on and scorched gravy was the norm.

A staple in Mother's pantry was elbow macaroni. We ate a lot of macaroni. Macaroni and Tomatoes was often on the menu. I still like to fix a bowl of buttered macaroni for lunch. Maybe that's why I have put on a ton of weight over the years. I should be about seven feet tall to accommodate it. Well, I do like my starches. It would break my heart to go on a gluten-free diet.

Back in the day we used home canned tomatoes. “Mother” del Monte does my canning now, so to speak. Food City carries them. Macaroni and tomatoes has to be made just so. There is a knack to making this dish that I will share with you. It needs to be seasoned.

MACARONI AND TOMATOES
2 cups uncooked elbow macaroni
6 cups water
2 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
Dash of black pepper
15-oz can diced tomatoes, undrained

In a large kettle bring water to a boil. Add macaroni. Stir to prevent sticking. Cook over medium heat until tender. Add more hot water, if necessary. Drain, but don't rinse. Return cooked macaroni to kettle and add butter, margarine, salt and pepper. Stir until well combined. Add undrained tomatoes and reheat until hot but not bubbly. Cover and let smooze for a few minutes. Then serve and enjoy.

I have a question for you. Do you still like the foods of your childhood? I do.