RISING TO ‘COMPANY FOOD’

Even before sweet potatoes became a trendy go-to thing in health-conscious circles, my wife and I were considering them anew. Not the marshmallow-covered side dish I loved at Grandma’s dinners, but in something less Candy Land. You know, as chips or fries, for starters. Let’s not overlook the basics before moving on to international cuisine.

Still, getting those just right can be tricky, but my wife has been tweaking the details. Let me say, though, they’re good. Very good, indeed.

In fact, sampling the last round, I proclaimed, “These could be company food,” meaning something we keep up our sleeves for those times we’re expecting guests.

“It’s something they probably wouldn’t get regularly,” she agreed.

That, in turn, had us pondering traditional French fries, which Americans seem to find on every restaurant menu.

“People just don’t make those at home anymore. And homemade can be glorious when they’re done right.”

Amen.

Well, that had me remembering Grandma again, this time her deep-fat fryer and the hand-cut fries she used to make and then serve with her homemade ketchup.

Thinking of that and how both would be “gourmet” items today, I had to admit, “We really didn’t appreciate those properly at the time.” Back when we were kids.

Back before McDonald’s. Back when “dining out” often meant the “drive-in,” rather than the “drive-thru.” For the uninitiated, the drive in had waitresses who came to your car.