Tom Jewett, my younger brother, builds and flies airplanes. Tom is a lifelong aviation expert-amateur. When he was a little boy, he told Mother he wanted to learn how to read in order to build model airplanes. He went on to earn an aeronautical engineering degree from Purdue. In the photo above, he's at Centennial Airport in Colorado, showing off the upgrades he recently completed in his Long EZ. Tom has an April birthday. On his birthday, he always has Ton Cake, his favorite. Here is Tom's recipe memoir about Ton Cake:

Ton Cake Recipe Memoir by Tom Jewett

Lucinda Mock’s Ginger Cookie Recipe by Martha Jewett

Take a look and get some ideas. Let me know how your recipe memoir works out.

Helen Jewett’s Quick Chocolate Cookies by Martha Jewett

Selecting food as a memoir topic is always a good way to get un-stuck if you are stuck. Food looms large in our childhood memories and brings back so many associations. For example, I always think of Mom when I see a lima bean. She cooked them until their insides were sawdust. I wrapped them in my napkin. I stuffed the napkin into the top of the table leg. At the top, just under the table, the leg attached to the table with three prongs, making a little nest. I got away with disposing of the lima beans that way for awhile. But my brother, Tom, wasn’t as lucky. He says he dumped his lima beans down the garbage disposal, but Mom found out and served them to him again the next day. 

In “Hungry Men” in the November 9, 2009, issue of Fortune, Daniel Okrent reviews just-released food memoirs by two “world-class eaters.” The books are: Eating by Jason Epstein and Far Flung and Well Fed by R. W. Apple, Jr. (FYI: Neither author has a website. R. W. Apple, Jr. died in 2006.) Check out the titles at your local online or bricks-and-mortar bookstore.

Epstein and Apple apparently had refined palates and enjoyed fine meals. In contrast, the stories (and memories) in my “recipe memoirs” are often better than the food. One of my favorite recipe memoirs is “How Train Wreck Got Its Name.”

What follows is a recipe memoir I have shared with my family, which always brings lots of smiles.

How Train Wreck Got Its Name

My mother, Mary Jewett, used to make a macaroni casserole we called Train Wreck. I thought it was Tom, my little brother, who gave Train Wreck its name. But Tom says Mom always credited George C. Papanicolaou.

George was a Union College student from Greece, who  lived with us at 3 Douglas Road in Schenectady, NY, our home from 1962-1965. George had the third-floor room with the Palladian windows under the front gable. George is now a math professor at Stanford. As Mom told it, George bounded down into the kitchen, looked in the pot on the stove, and said, “Mrs. Jewett, that looks like a train wreck!” To complicate matters, Aunt Ellie (Mom’s sister-in-law, Ellie Jewett) says, no, it was her son, Rick, who christened Train Wreck.

Train Wreck has many variations and names, including American Chop Suey and Hungarian Goulash. Here’s my recipe.

TRAIN WRECK

1. 1 lb. ground beef

2. 2 T oil

3. 1 onion, finely chopped (or more to taste)

4. 1-2 cloves garlic, finely chopped (or more to taste)

5. Other spices. I buy from Penzeys: Penzey’s Italian Herb Mix (1 T),  Penzey’s Granulated Garlic Powder (2 T), Penzey’s Onion Powder (2 T), and Penzey’s Bay Leaf Seasonings (2 t); sugar (2 t); 1 bay leaf (remove before serving); and salt & pepper.

6. 1 26.5-oz. can or  26-oz. jar of spaghetti sauce

7. 1 28-oz. can crushed tomatoes

8. 1 16-oz. box macaroni, cooked al dente and drained (I like shells)

Cook beef, drain fat, and set aside. Simmer items # 2-5 until onions are soft. Add water as needed. The longer you simmer this before adding the rest of the ingredients, the better it tastes. Add the meat and items # 6-7 and simmer at least 10 minutes. Add item # 8. Correct seasoning.

Do you have a food memories that would make a good memoir? Let me know.