It’s Sunday and so it’s left over day.
 |
| Left over Sunday, 2026 |
One of the joys of growing old is the sheer reservoir of food memories that sit ready to tumble out and become one of those simple meals using the odd items which sit neglected and in need of some attention.
 |
| 101 Beech Road, circa 1901-1921 |
I do smile at that now received knowledge that we should shop
everyday and avoid food waste.
As if these twin guides to life are new, and were not
practised by my parents, grandparents and a whole legion of Simpson’s, Hall’s,
and Bux’s back into the distant past.
Online shopping, the power of the supermarket and the fridge
and freezer have rather pushed the daily trip to the local shops into the
background.
And well with in living memory here on Beech Road there were three butchers, two grocers, a greengrocer and a fresh fish shop.
These were replicated in some of the side
streets right across what became known as old Chorlton or the old village, names
which distinguished us it from the newer community which sprang from the 1880s around
the junction of Barlow Moor and Wilbraham Roads.
 |
| 101 Beech Road, circa 1901-1921 |
 |
| 119 Beech Road, 1979 |
Back then when no one possessed a fridge or freezer there was a necessity in buying your food every day.
Now with money tight it makes sense to buy smaller amounts
and avoid the two for one offers unless you can use the lot, which is why today
I have used up the last of the green beans, cooking them with some olives, and
capers in a sauce from the last tomatoes accompanied with pasta.
I have made my own fresh pasta, and fallen back on shop
bought fresh pasta, but dried pasta is cheaper, lasts in the store cupboard and
doesn’t take much longer to cook.
So that is it, on left over Sunday it is what ever I can
find, and for good measure having eaten my way through a heap of fruit what was left was stewed and became that classic 1950s pud.
 |
| Left over Sunday, 2026 |
Pictures; 101 Beech Road, circa 1901-1921, courtesy of Ian Collier, and 119 Beech Road, 1979, from the collection of Andrew Simpson
No comments:
Post a Comment