From a 10-Year-Old’s POV - episode 147
This was really sweet. Our 10-year-old grandson and Ron were talking about the UY podcast as it was playing while the two of them were in the car together. Van seemed quite intrigued with the notion that his “Mimi” did this, and that it had guests from all over the world. He expressed interest in being a guest himself. Why not? He had the courage to want to do this new thing. I admire that.
Van is in the 5th grade. Since I taught that grade for many years, this is extra special for me. It brought back great memories. And of course Van loves Star Wars which my former students did, I do, as it seems to bridge all generation gaps. He may not be ready for the romance part of storytelling, we all know that will come. Meanwhile he is quite content to put all his attention into scientists, and their discoveries. While he might not have fleshed out all his thoughts just yet, he’s got a ways to go and I, for one, will be on the sidelines cheering him on.
Kind. Creative. Helpful.
— Van
Mud Pie, Cobbler and Lollipops
Thoughts from From a 10-Year-Old’s POV
Our family knows we have sweets on hand so when grandkids come over they get to indulge, more when their parents aren’t around. We don’t get too carried away, we keep it reasonable but reasonable for a grandparent, not a parent. There’s a difference.
I have to say this season is especially sweet. You get to enjoy them and then send them home. You don’t have the full package like you did when you were the parent. Are they getting their rest? Is the meal well-balanced and healthy? How will we handle the not-so-great choices and/or poor behavior? Grandparents be like: Yeah, we can stay up late. Nah, you don’t have to eat that. Extra games, extra attention, extra treats. Isn’t that what grandparents get to do?
I can remember going to my own grandmother’s house. She lived a few blocks away. She had all the food we couldn’t have at home: cherry pie, Velveeta (its started out as cheese! Google it), white bread, lots of Jello, etc. It was an indulgence, so inviting as a kid. While I can’t believe I liked all that back then I’m sure it had to do with mom’s house vs. grandma’s house. Mom’s house was brown bread, Grape-Nuts, no soda. She did purchase original Doritos as she liked to have those with her salad. Occasionally we could talk her into Captain Crunch. Don’t get me wrong. She made some excellent food - tacos, chili, meatloaf (back when I ate meat). We definitely didn’t starve, and ate well.
Back to the grandkids. I’m also known for having lollipops on hand. It started with one of the many phases I go through with food. I figured if I had a Sees’s lollipop I would get a lot of sweet bang for my buck. Lasts long, great flavor. It’s also a nod to the same grandmother who ALWAYS had See’s at her house. Sometimes multiple boxes. It’s a way to remember her, and keep the legacy going.
As Van mentioned, he particularly likes my mud pie and cobbler. Mud pie is the classic Chart House recipe. They used to have the recipes for you to take home. Chart House was the place to go for special occasions. There are a few still around. Just googled it and there are 24 locations. I found the original recipe online, see below. I was surprised when I looked for mine and couldn’t find it.
One thing I will say is I haven’t been able to fit an entire gallon of ice cream in my assembling of the pie. The most I’ve done is two quarts. I think Chart House must have very high sides on their pans to hold the ice cream in. Another note is my family likes mint chocolate chip so that’s the route we take. And sometimes I buy a pre-made chocolate pie crust to simplify even further.
As far as the cobbler dessert goes, I’ve learned to make it very basic with a minimum of fuss and muss (as they say).
Cobbler
3 bags frozen fruit (12 oz each)
2 cups flour (gluten-free is fine)
1 cup sugar
1 cube butter (I try to use less)
Butter a 9 x 12 baking dish. Pour fruit in, mixing if you want to, or you can layer it. In bowl mix dry ingredients then mix in butter until small pea-like crumbles. Pour that on top of fruit. Bake at 350 for 45 - 60 minutes depending on how golden you want the top. Serve with ice cream or whip cream if you like. I also half the recipe for a smaller crowd.
Enjoy! And save some for me.
Extra games, extra attention, extra treats.
— Papa and Mimi’s house, bubbles and a lolli
