The Author would like to thank Stacy of Pizza House for 1. Causing me
to have this ridiculous memory (you probably just saved me several
thousand dollars in therapy) 2. Putting up with my antics every week.
You can ease her suffering by visiting the Pizza House, 1349 S.
Glenstone, and consuming the best pizza EVER. Seriously. I pinky
swear it is.
When it comes to my conversation skills, they can be characterized as highly scattered. There isn’t a tangent I won’t follow and I’m always tickled purple when I find someone else who is similarly inclined.
Perched precariously in my booth at Pizza House this evening, the conversation with Stacy (the poor soul stuck serving me sometimes twice weekly) started over the merits, or lack thereof, of iceberg lettuce and then meandered recklessly onto the topic of French Dressing.
Or rather, the French dressing we were served as children in Springfield Public Schools. As products of the Springfield School System, Stacy and I share that sort of institutional knowledge of our hometown that’s kind of like having the Jell-O jingle stuck in your head: utterly useless, but delightfully entertaining.
Stacy was waxing philosophical about the lovely paper cup said dressing was housed in for serving when a memory bubble burst for me. I have a near phobic reaction to French Dressing, and Stacy just reminded me why.
As wee one, I avoided all sauces, dressings and condiments except ketchup on principal. But poor French dressing, I had a serious loathing for it simply for its close resemblance (in my six year old brain)to Thousand Island Dressing, because, um, ew.
And for the life of me, I don’t know why I didn’t like French Dressing. Given my love of Chili Sauce, which is just ketchup with sweet and spicy goodness added in,I should be eating copious amounts of French Dressing.
Here’s the recipe:
INGREDIENTS:
* 1/2 cup fresh lemon juice
* 1 1/2 cups olive oil
* 4 garlic cloves, halved
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1 teaspoon dry mustard
* dash ground cayenne
* 1/3 cup chili sauce
* 1 teaspoon paprika
* 2 or 3 teaspoons horseradish, if desired
PREPARATION:
Mix all ingredients in a large jar. Cover and shake until well blended. Store in refrigerator. Makes 2 cups of French dressing.
And really, the only true similarity is that Thousand Island has ketchup in it. Thousand Island’s biggest crime, in the twisted world I live in, is that it has sweet pickle relish in it and, again, ew. And the two dressings aren’t even really the same color, but still connected in my twisted little world.
So one day, in the first grade, I begged, wheedled and promised to clean my room “Like THREE times a week,” if Mom would just PUHLEEEASE let me buy lunch.
Yes, I avoided all condiments but, of course, ketchup. Because, seriously, what kid DOESN’T eat ketchup. Unfortunately for me, one of the lunch ladies got one of those lovely paper cups of French Dressing confused with a cup of ketchup and it wound up on my tray.
There was crying. There was rending of clothing. There was stomping of wee little feet. And that was from probably a micron of French dressing on one of my French fries.
So I went home, and wheedled, begged and pleaded, Mom don’t EVER let me buy lunch again. "I’ll clean my room four times a week for the love of Julia Child if you’d PUHLEEEASE go back to packing my lunch. I’ll even stop complaining that my thermos is stained from the iced tea you keep putting in it."