For some days I have been waiting for a nibble of a blog entry like a patient fisherman sitting in my cerebral boat in the middle of Spo Lake waiting for a bite to haul in an idea.  The fish don’t seem to be biting today. Perhaps my bait is no good.  Maybe I should change the simile for I was never one to catch fish. I think I will haul up the nets and row to shore.  Alas there is no catch of the day on the menu. I will have to do what’s on the shelf or in Tupperware containers in the back of the fridge.

What is on the menu – or soon will be – is a freshly baked batch of Goobersnap.

 

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Never heard of it? Me neither.

I follow the Facebook shenanigans of an ex blogger who writes and blogs exclusively about food. He recently found this recipe for goobersnap in an old Midwest cookbook.  I sense he was bewildered and horrified by the ingredients as he likes gourmet and this recipe is at the opposite end of the food spectrum.  It is basically cornbread with some toppings no one would dream of using. Can it be any good?  Where does the dish originate?  The name alone is worth investigating.   I sense Stan was showing it as a ‘can you believe what people once ate?” entry, but my Midwestern stomach says this looks fascinating enough to try.  Someone likes cornbread; I suspect he would give it a try. I suppose if it is ghastly it isn’t too much of a waste.

Old church cookbooks from the Midwest intrigue me to read for in them I get to see what my forefathers ate and what the foremothers made. Did they consider this sort of food appetizing or was it merely make-do with what was available.  Goobersnap hasn’t worked its way into our collective memories and cookbooks suggests it was a food item for its time, like ambrosia salad or beehive hairdos. (oh the pain).

I will make some this week and report back to you how it was received in the Spo-house. I look forward to seeing if it makes a ‘return’ like Norma Desmond or it joins Lime-tuna Jello salad in the Midwest grave yard for extinct busy-day hot-dishes

 

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