A Pinch Of One Last Slice

There’s not exactly a recipe for accepting a final call or the last time you share a laugh with someone. But on the flip side, there are plenty of moments that make up time spent with those who have passed. Memories can be healing, and for me, I tend to find that those often come back to meals or specific places with food.

Last week, we said one last goodbye to my 87-year-old grandfather. I’m thankful that it happened naturally and that he’s in a better place with my Grandmom again. Of course, I wish I could have one more slice of homemade pie to share with him, maybe a meal at the local diner where everybody knew his name, or even a brownie sundae from Outback Steakhouse (haven’t thought about this in A WHILE).

I can’t say I expected my call with him two weeks ago to be the last, and talking to my dad about it has put things into perspective. It’s not that we take the simple act of picking up the phone for a quick call for granted, but having the privilege to do so is something that we need to be reminded of more often.

He was always a Facetime away no matter the time of day. He loved Facebook and hearing about whatever latest ventures in Philly or away I was getting into. And he sure loved a good sweet treat. Just as we need people to make the food, we need people to enjoy it just as much. And he was a master at that, always leaving room for a slice of pie, a cream puff and/or some ice cream.

And the many times he was “just resting his eyes” on the couch were when I was in the kitchen baking or making dinner with my Grandmom. Rest must’ve been important for a full appetite.

But if there’s truly one place that is cemented as a Frank Fogel staple, it’s the local diner. My memories practically begin at the old Domino Diner in Roxborough, and that’s thanks to my grandparents and silver dollar pancakes and chocolate milk. The “early” mornings going to the Exton or West Chester Diners were some of my favorites in the summers during their visits. I’m sure it didn’t take long for the local Florida diner to know his name. And more than 20 years later, the many people who shared a table with him would have great things to say about him.

My dad said it best, “If there’s an oven in heaven, I am sure Grandmom had dessert waiting for them to share.”

There are plenty of people I’d like to share a bite with again, and whether that’s distance, time or just life doing it’s thing, that’s not always possible. But a quick call is much easier. So there’s my reminder to anyone who’s reading.

Who knows, maybe one day I’ll create a space where people can share those same memories and be their local go-to (cue the “in this economy?” joke). One came dream 😌

What’s Cookin’

We still ate well this week, so a few quick shouts for meals. First up, an honorary slice with some homemade ice cream.

Peach Pie

My mind’s been stuck on a peach pie for weeks now, so when the peaches hit the farm stand at the market, it was a no brainer. A crumb topping for a little extra bit. And of course a scoop of the first of many batches of homemade vanilla bean ice cream. Some treats for my family later this week. Hopefully it lives up to the many pies of the past.

Vanilla Bean Ice Cream

This was my meal prep for the week ahead of these 100+ temps here. I’ve made a handful of different ice cream recipes: burnt honey, strawberry sherbet, even cannoli packed with mix-ins. This vanilla bean ice cream is easily my favorite. It good paired with just about anything, and with some fresh pie? No notes.

Focaccia + BLT Sandos

Another recipe that’s been at the front of the brain for a few weeks: focaccia. Another shoutout to the produce for finally kicking this into gear: TOMATOES. We are in tomato season, and boy are we excited. Did I need to spend an entire day prepping focaccia for this sandwich? Probably not when I could’ve bought fresh bread alongside the tomatoes. But since when was easy part of this whole cooking journey? At least I bought some local lettuce for the fresh crunch.

Simple recipe here: bread, mayo, bacon, lettuce and tomato. How ‘bout that?

Looking back, something about having my oven on for hours during a 100 degree day doesn’t quite make sense. Thankful for air conditioning. Thankful for my dungeon kitchen that is about 10 degrees cooler than the rest of my house. In general, thankful I get to write and share these moments, small and large, with everyone.

Stay cool this week 🤘