by Leanne Smoliak
We call March and April the ugly months. That sounds harsh, but anyone who’s lived through a lingering Edmonton winter knows exactly what we mean.
This is the time when the city shakes off its blanket of snow and reveals what has been hiding underneath—the cans, the bottles, the butts lying about, even in the nicest neighbourhoods. Cars don’t have a chance to stay clean, and don’t even mention trying to keep your shoes clean. Going outside is hardly inspiring, it feels more like something to endure.
When the world looks like this, the Smos know exactly how to cope. We cook.
Early spring here isn’t about tender greens or crisp vegetables pulled from the soil. It’s the time for food that fills the house with comforting smells—the time for stews and casseroles. The kind of food that reminds you that winter will eventually loosen its grip. Dishes that warm you from the inside out and beg to be shared.
This time of year, Brad and I find ourselves making our childhood favourites. These dishes don’t just comfort us; they became favourites for our lad as well. Nicholas has taken the family favourites across the pond, carrying a little piece of home with him to cook for his lass.
We had some fun asking friends about their own favourite childhood meals. Tuna casserole with ripple chips on top. Sloppy Joes—fondly remembered as a Saturday night staple. Several folks mentioned shepherd’s pie, hinting at a bit of UK heritage in the family tree perhaps.
Brad’s favourite, hands down, is his mom’s sweet and sour meatballs. I have to say, the first time I tried them, I fell in love. Sticky, sweet, tangy, exactly what you want when the days are bleak and the chill refuses to leave the air. My own favourite is my mom’s chicken stew with fluffy drop dumplings. I make it in the big ol’ orange Le Creuset, with plenty of headspace for the dumplings to puff up as they cook. Lots of gravy is essential, because those dumplings soak it all in.
We hope reading this stirs something familiar for you. Perhaps a memory like this—sitting at the Arborite table while your mom or grandmother sets your favourite dish in front of you, along with a cold glass of milk.
Those moments, simple and unremarkable at the time, are the ones we crave most now. Days when life felt slower, warmer and easier. Days when comfort came in the form of a shared meal from a casserole dish.
Nana’s Sweet and Sour Meatballs
Meatballs
| ½ c | breadcrumbs |
| 1½ lbs | each beef and pork |
| ½ c | water |
| 1 | egg |
| 1 T | brown sugar |
| 1 T | white vinegar |
| ½ t | each salt and pepper |
| 1 med | carrot, grated |
Mix together and form 1-inch balls.
Pan fry on medium heat until light golden brown. Place in a casserole dish and reserve.
Sauce
Preheat oven to 325ºF
| 1 can | tomato soup |
| ½ can | water |
| 1 | onion |
| ½ c | brown sugar |
| juice of one lemon | |
| ½ c | diced celery |
| ½ c | diced green pepper |
Mix everything together and cook on medium heat for 10 minutes. Pour over the browned meatballs and bake for 45 minutes. Serve with white rice.
Generously serves 6.
