With the sounds of grandfather clocks ticking and water boiling, the past is where is I find my inspiration when it comes to nourishment. Food is love. True love being real food made the way our matriarchs of days past prepared it, soup to nuts. From fetching the chicken, breaking its neck and churning their own butter, these woman were frontiersman in their own right. We have oh so much to learn from them! Let us leave the world of over-processed foods and venture into the past where people practiced patience and celebrated a hard day’s work with food made from love.
I would like to present a recipe for my namesake, rinktum ditty. A simple yet staple item in America’s early history and on many dinner tables around the country, its origins are mysteriously uncertain. It is something my great grandmother with her Swiss roots, served as appetizers at supper parties. My German great-grandfather shared in the comfort of this dish as well, likely served by his mother. His love for tomato sauce in general gives likely cause to support the fact that my great grandmother, Blanche; had mastered this dish to perfection. She also was famous for her homemade ketchup, which we will certainly be getting to soon.
1 tablespoon butter
1 small onion, minced
2 cups cooked tomatoes
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/2 pound american cheese, grated
1 egg, beaten Melt butter and cook onion until tender, but not brown. Add tomatoes, salt, pepper and sugar and heat thoroughly. Add cheese and cook until melted, stirring constantly and cook 1 minute longer. Serve on buttered toast. Serves 4.