Click on the headline to link to a website devoted to oatmeal bread recipes. Hey, I never said I wasn't quirky on some of these links.
Peter Paul Markin, North Adamsville High School Class of 1964, comment:
There are many smells, sounds, tastes, sights and touches stirred up on the memory’s eye trail in search of the old days in North Adamsville. Today though I am in thrall to smells. The why of this thralldom is simply put. I had, a short while ago, passed a neighborhood bakery here on the St. Brendan Street that reeked of the smell of sour-dough bread being baked on the premises. The bakery itself, designated as such by a plainly painted sign-Mrs. Kenney’s Bakery- was a simple extension of someone’s house, living quarters above, and that brought me back to the hunger streets of the old home town and Ida’s holy-of-holies bakery over on Sagamore Street.
Of course one could not dismiss, dismiss at one’s peril, that invigorating smell of the salt air blowing in from North Adamsville Bay when the wind was up. A wind that spoke of high-seas adventures, of escape, of jail break-out from landlocked spiritual destitutes, of, well, on some days just having been blown in from somewhere else for those who sought that great eastern other shoreline. Or how could one forget the still nostril-filling pungent fragrant almost sickening smell emanating from the Proctor &Gamble soap factory across the channel down in the old Adamsville Housing Authority project that defined many a muggy childhood summer night air instead of sweet dreams and puffy clouds. Or that never to be forgotten slightly oily, sulfuric smell at low- tide down at North Adamsville Beach, the time of the clam diggers and their accomplices trying to eke a living or a feeding out of that slimy mass. Or evade the fetid smell of marsh weeds steaming up from the disfavored Squaw Rock end of the beach, the adult haunts. (Disfavored, disfavored when it counted in the high teenage dudgeon be-bop 1960s night, post-school dance or drive-in movie love slugfest, for those who took their “submarine races” dead of night viewing seriously. And I do not, or will not spell the significance of that teen lingo race expression even for those who did their teenage “parking” in the throes of the wild high plains Kansas night. You can figure that out yourselves.)
Or the smell sound of the ocean floor (or dawn, if you got lucky) at twilight on those days when the usually tepid waves aimlessly splashed against the shoreline stones, broken clam shells, and other fauna and flora turned around and became a real roaring ocean, acting out Mother Nature’s high life and death drama, and in the process acted to calm a man’s (or a man-child’s) nerves in the frustrating struggle to understand a world not of one’s own making. Moreover, I know I do not have to stop very long to tell this retro crowd, the crowd that will read this piece, about the smell taste of that then just locally famous HoJo’s ice cream back in the days. Jimmied up and frosted to take one’s breath away. Or those char-broiled hot dogs and hamburgers sizzling on your back-yard barbecue pit or, better, from one of the public pits down at the beach. But the smell that I am ghost-smelling today is closer to home as a result of a fellow classmate’s bringing this to my attention awhile back (although, strangely, if the truth be known I was already on the verge of “exploring" this very subject). Today, after passing that home front bakery, as if a portent, I bow down in humble submission to the smells from Ida’s Bakery.
You, if you are of a certain age, at or close to AARP-eligible age, and neighborhood, Irish (or some other ethnic-clinging enclave) filled with those who maybe did not just get off the boat but maybe their parents did, remember Ida’s, right? Even if you have never set foot one in old North Adamsville, or even know where the place is. If you lived within a hair’s breathe of any Irish neighborhood and if you grew up probably any time in the first half of the 20th century you “know” Ida’s. My Ida ran a bakery out of her living room, or maybe it was the downstairs and she lived upstairs, in the 1950s and early 1960s (beyond that period I do not know). An older grandmotherly woman when I knew her who had lost her husband, lost him to drink, or, as was rumored, persistently rumored although to a kid it was only so much adult air talk, to another woman. Probably it was the drink as was usual in our neighborhoods with the always full hang-out Dublin Grille just a couple of blocks up the street. She had, heroically in retrospect, raised a parcel of kids on the basis of her little bakery including some grandchildren that I played ball with over at Welcome Young field also just up the street, and also adjacent to my grandparents’ house on Kendrick Street.
Now I do not remember all the particulars about her beyond the grandmotherly appearance I have just described, except that she still carried that hint of a brogue that told you she was from the “old sod” but that did not mean a thing in that neighborhood because at any give time when the brogues got wagging you could have been in Limerick just as easily as North Adamsville. Also she always, veil of tears hiding maybe, had a smile for one and all coming through her door, and not just a commercial smile either. Nor do I know much about how she ran her operation, except that you could always tell when she was baking something in back because she had a door bell tinkle that alerted her to when someone came in and she would come out from behind a curtained entrance, shaking flour from her hands, maybe, or from her apron-ed dress ready to take your two- cent order-with a smile, and not a commercial smile either but I already told you that.
Nor, just now, do I remember all of what she made or how she made it but I do just now, rekindled by this morning’s sough-dough yeasty smell, remember the smells of fresh oatmeal bread that filtered up to the playing fields just up the street from her store on Fridays when she made that delicacy. Fridays meant oatmeal bread, and, as good practicing Catholics were obliged to not eat red meat on that sacred day, tuna fish. But, and perhaps this is where I started my climb to quarrelsome heathen-dom I balked at such a desecration. See, grandma would spring for a fresh loaf, a fresh right from the oven loaf, cut by a machine that automatically sliced the bread (the first time I had seen such a useful gadget). And I would get to have slathered peanut butter (Skippy, of course) and jelly (Welch’s grape, also of course) and a glass of milk. Ah, heaven.
And just now I memory smell those white-flour dough, deeply- browned Lenten hot-cross buns white frosting dashed that signified that hellish deprived high holy catholic Lent was over, almost. Beyond that I draw blanks. Know this those. All that sweet sainted goddess (or should be) Ida created from flour, eggs, yeast, milk and whatever other secret devil’s ingredient she used to create her other simple baked goods may be unnamed-able but they put my mother, my grandmother, your mother, your grandmother in the shade. And that is at least half the point. You went over to Ida’s to get high on those calorie-loaded goodies. And in those days with youth at your back, and some gnawing hunger that never quite got satisfied, back that was okay. Believe me it was okay. I swear I will never forget those glass-enclosed delights that stared out at me in my sugar hunger. I may not remember much about the woman, her life, where she was from, or any of that. This I do know- in this time of frenzied interest in all things culinary Ida's simple recipes and her kid-maddening bakery smells still hold a place of honor.
Peter Paul Markin, North Adamsville High School Class of 1964, comment:
There are many smells, sounds, tastes, sights and touches stirred up on the memory’s eye trail in search of the old days in North Adamsville. Today though I am in thrall to smells. The why of this thralldom is simply put. I had, a short while ago, passed a neighborhood bakery here on the St. Brendan Street that reeked of the smell of sour-dough bread being baked on the premises. The bakery itself, designated as such by a plainly painted sign-Mrs. Kenney’s Bakery- was a simple extension of someone’s house, living quarters above, and that brought me back to the hunger streets of the old home town and Ida’s holy-of-holies bakery over on Sagamore Street.
Of course one could not dismiss, dismiss at one’s peril, that invigorating smell of the salt air blowing in from North Adamsville Bay when the wind was up. A wind that spoke of high-seas adventures, of escape, of jail break-out from landlocked spiritual destitutes, of, well, on some days just having been blown in from somewhere else for those who sought that great eastern other shoreline. Or how could one forget the still nostril-filling pungent fragrant almost sickening smell emanating from the Proctor &Gamble soap factory across the channel down in the old Adamsville Housing Authority project that defined many a muggy childhood summer night air instead of sweet dreams and puffy clouds. Or that never to be forgotten slightly oily, sulfuric smell at low- tide down at North Adamsville Beach, the time of the clam diggers and their accomplices trying to eke a living or a feeding out of that slimy mass. Or evade the fetid smell of marsh weeds steaming up from the disfavored Squaw Rock end of the beach, the adult haunts. (Disfavored, disfavored when it counted in the high teenage dudgeon be-bop 1960s night, post-school dance or drive-in movie love slugfest, for those who took their “submarine races” dead of night viewing seriously. And I do not, or will not spell the significance of that teen lingo race expression even for those who did their teenage “parking” in the throes of the wild high plains Kansas night. You can figure that out yourselves.)
Or the smell sound of the ocean floor (or dawn, if you got lucky) at twilight on those days when the usually tepid waves aimlessly splashed against the shoreline stones, broken clam shells, and other fauna and flora turned around and became a real roaring ocean, acting out Mother Nature’s high life and death drama, and in the process acted to calm a man’s (or a man-child’s) nerves in the frustrating struggle to understand a world not of one’s own making. Moreover, I know I do not have to stop very long to tell this retro crowd, the crowd that will read this piece, about the smell taste of that then just locally famous HoJo’s ice cream back in the days. Jimmied up and frosted to take one’s breath away. Or those char-broiled hot dogs and hamburgers sizzling on your back-yard barbecue pit or, better, from one of the public pits down at the beach. But the smell that I am ghost-smelling today is closer to home as a result of a fellow classmate’s bringing this to my attention awhile back (although, strangely, if the truth be known I was already on the verge of “exploring" this very subject). Today, after passing that home front bakery, as if a portent, I bow down in humble submission to the smells from Ida’s Bakery.
You, if you are of a certain age, at or close to AARP-eligible age, and neighborhood, Irish (or some other ethnic-clinging enclave) filled with those who maybe did not just get off the boat but maybe their parents did, remember Ida’s, right? Even if you have never set foot one in old North Adamsville, or even know where the place is. If you lived within a hair’s breathe of any Irish neighborhood and if you grew up probably any time in the first half of the 20th century you “know” Ida’s. My Ida ran a bakery out of her living room, or maybe it was the downstairs and she lived upstairs, in the 1950s and early 1960s (beyond that period I do not know). An older grandmotherly woman when I knew her who had lost her husband, lost him to drink, or, as was rumored, persistently rumored although to a kid it was only so much adult air talk, to another woman. Probably it was the drink as was usual in our neighborhoods with the always full hang-out Dublin Grille just a couple of blocks up the street. She had, heroically in retrospect, raised a parcel of kids on the basis of her little bakery including some grandchildren that I played ball with over at Welcome Young field also just up the street, and also adjacent to my grandparents’ house on Kendrick Street.
Now I do not remember all the particulars about her beyond the grandmotherly appearance I have just described, except that she still carried that hint of a brogue that told you she was from the “old sod” but that did not mean a thing in that neighborhood because at any give time when the brogues got wagging you could have been in Limerick just as easily as North Adamsville. Also she always, veil of tears hiding maybe, had a smile for one and all coming through her door, and not just a commercial smile either. Nor do I know much about how she ran her operation, except that you could always tell when she was baking something in back because she had a door bell tinkle that alerted her to when someone came in and she would come out from behind a curtained entrance, shaking flour from her hands, maybe, or from her apron-ed dress ready to take your two- cent order-with a smile, and not a commercial smile either but I already told you that.
Nor, just now, do I remember all of what she made or how she made it but I do just now, rekindled by this morning’s sough-dough yeasty smell, remember the smells of fresh oatmeal bread that filtered up to the playing fields just up the street from her store on Fridays when she made that delicacy. Fridays meant oatmeal bread, and, as good practicing Catholics were obliged to not eat red meat on that sacred day, tuna fish. But, and perhaps this is where I started my climb to quarrelsome heathen-dom I balked at such a desecration. See, grandma would spring for a fresh loaf, a fresh right from the oven loaf, cut by a machine that automatically sliced the bread (the first time I had seen such a useful gadget). And I would get to have slathered peanut butter (Skippy, of course) and jelly (Welch’s grape, also of course) and a glass of milk. Ah, heaven.
And just now I memory smell those white-flour dough, deeply- browned Lenten hot-cross buns white frosting dashed that signified that hellish deprived high holy catholic Lent was over, almost. Beyond that I draw blanks. Know this those. All that sweet sainted goddess (or should be) Ida created from flour, eggs, yeast, milk and whatever other secret devil’s ingredient she used to create her other simple baked goods may be unnamed-able but they put my mother, my grandmother, your mother, your grandmother in the shade. And that is at least half the point. You went over to Ida’s to get high on those calorie-loaded goodies. And in those days with youth at your back, and some gnawing hunger that never quite got satisfied, back that was okay. Believe me it was okay. I swear I will never forget those glass-enclosed delights that stared out at me in my sugar hunger. I may not remember much about the woman, her life, where she was from, or any of that. This I do know- in this time of frenzied interest in all things culinary Ida's simple recipes and her kid-maddening bakery smells still hold a place of honor.
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