My Mother canned and made jam. She baked bread sometimes, and was a good baker. With 5 children and a hungry husband, she cooked a lot! I believe She wanted to be more creative, yet the amount of food needed to be cooked, took up a lot of time and there was not much left for creativity. But cakes were always frosted and cookies presented on a plate. I came to believe that is how you cook, and that is what you do for your family.
When I married and was new a making a home for my husband and family, I followed the ways that I had been shown. I found that I enjoyed many of the things that my Mother had taught me and I would like to believe that I have passed the best of those on to my children.
This recipe is something my Father would make, leave to "age" and enjoy later. He was a fan of pickled meats and these are tasty as well as, at the ready.
My Dad's garlic pickled franks
1 pkg good quality franks
1 c water
1/2 c vinegar
1 clove garlic, mashed
1 bay leaf
Cut franks diagonally into 2 inch chunks, place in a quart jar, shake lightly to settle the franks into place.
Bring remaining ingredients to a boil, carefully pour over franks, let cool on counter until warm, cover with a lid and set into the fridge to "age".
To serve, remove frank pieces with a wooden spoon and dry gently with a towel. Eat as is or serve with cheese and vegetables as part of a snack tray.