Cooking With Grandma
Last Thursday Shea had his knee surgery so my mom has been here helping out.
She always comes with a trick up her grandma sleeve and this week, she made her famous taco salad.
A warning for my Mexican friends: Gringa. And very loose use of the word “taco”. Proceed with caution.
She cooks up a pound of ground beef and heats a mixture of refried beans and pinto beans. Then she layers Fritos—FRITOS—beans, meat, lettuce with chunky fresh tomatoes and cheese.
Top that all off with…Catalina dressing. TRUST ME. It’s delicious.
Her last morning, I made a breakfast my grandmother used to make when we were little (but not, my mom pointed out, for her and my uncle when they were little, but there’s the power of grandkids).
Hawaiian Bread French Toast.
It’s an easy substitution—sweet and fluffy Hawaiian bread for regular. Cinnamon, vanilla, butter and syrup, with a dusting of powdered sugar over the top.
There’s not really a recipe. I just whisk eggs, milk, cinnamon and vanilla in a bowl. Then I dip the bread on both sides and cook it up on my pancake griddle until a crispy golden brown.
And—this is God’s truth—I have never looked at the nutritional information on a loaf of King’s Hawaiian Bread so I have no idea what the calorie damage is on this meal. But there’s a part of me that truly believes that if I don’t look, they aren’t real anyway.