To introduce variety, we ate more chicken and fish and fewer burgers and hot dogs. We started making more salads and ate more meals at places like Grinders and Polinori’s than McDonald's and Hardee's. This takes me to the second and third phases. The second phase, quality, actually had its start when we had children. Out of necessity of being good parents, we paid closer attention to having fruits and vegetables as part of our food regimen. We encouraged our children to eat balanced meals. To be good role models, we too had to behave – at least until they were in bed at night. One of the reasons I took up shogging (shuffling and jogging) and running marathons later in life was to try and negate the preponderance of calories I was ingesting. This worked as long as my metabolism was where it was, but the aging process has required me to go easier on the exercise, and sadly, easier on the eating. She learned early in our marriage that if my relatives were coming for a meal, that we needed to double the proportions. Kathe, who is an excellent cook, couldn’t believe that preparing a dinner for four usually did not yield leftovers. In fact, the place closed its doors shortly thereafter. It didn’t get much better even after the college years and during the early marriage years. Our rehearsal dinner, for example, was held at a Canton buffet-style restaurant, and my family made sure we got our money’s worth. In fact, I incorporated gluttony as incentive during my too-frequent all-nighters during final exam weeks. I can still recall that the Red Barn was open until midnight so shortly before closing someone from my fraternity would call for a “Barn Run” in which those of us who stayed up all night could place our orders. I usually placed an order for a half dozen burgers, rewarding myself with one each hour until it was time for breakfast, and then the exam. This gluttony continued into my college years at Mount Union. I was thrilled to know there were fast food options in Alliance as I indulged in the delicacies provided by Burger Chef (a nickel and a dime will get: French-fried potatoes, big, thick shakes or the greatest 15-cent hamburger yet) as well as Red Barn (home of the Big Barney and Barnbuster). I also think of my father, who is no doubt looking down from above shaking his head as customers pay $1.12 for “those wieners.”Īs I have mentioned a few times in this column, our family used to vacation in Miami Beach, Florida, long before the state became Ohio-South. On one occasion, my brother and cousin told me they were going to a new fast-food burger place near Collins Avenue called Burger King, because it was rumored to have the biggest burger ever. When they brought them back, I couldn’t believe it – the Whopper far exceeded expectations – and I could only eat two.
#Barney half life 1 plus#
We also had a hot dog shop in town (it’s still there) that had the best coney dogs in the land priced at 12 cents apiece. Common practice on Sunday nights was for my dad to bring home a dozen hot dogs plus a family order of fries for the four of us. I think about this often as I down my daily dose of Lipitor.
I can still remember watching my mother painstakingly preparing dolmades (grape leaves stuffed with rice and lamb), wrapping each one individually and taking hours to prepare them. She would make dozens at a time and then watch as her brood would treat them like potato chips and have them consumed in minutes.īut as good as my mother’s cooking was, I grew up during the beginning stages of the fast food era. I am sure my mother’s cooking had more healthful ingredients, but we were trained to eat large quantities. So, when the first McDonald’s appeared in Warren in the late 1950s, it was common practice for me to put in my personal order of three burgers and fries. Keep in mind, the burgers were 15 cents apiece and the fries were 12 cents, so it was somewhat affordable. Of course, my father, my brother and I assumed that these were one-day meals and would devour most of the food in one sitting. The quantity stage lasted the longest. In my early years, the most satisfying part of eating revolved around the quantity of food. My mother is partially to blame for this because she prepared massive quantities per meal figuring on leftovers for the next several days. Since I am getting close to that dreaded 70th birthday (but it beats the alternative), I have determined that there have been three stages of food consumption – quantity, quality, and presentation. When the teleporter malfunctions due to Lamarr's influence, Gordon ends up with her in the wilderness.As a Greek, the thought of food is omnipresent.
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