The Timid Eater

I remember going to my paternal grandmother's house for the weekends. My grandmother was German and lived her life in typical German thrift. She was very sweet and always tried to please, so the steroyped German authoritarian attitude of "You will eat!" was alien to her. Her method was much more subtle and much more effective.

If you didn't eat what was put in front of you for dinner, you would get it next morning for breakfast. And if you didn't eat it at breakfast, you would get it for lunch.

It had such a profound effect on me that to this day, even when I order a favorite dish that I know I could devour endlessly, I order only small portions. I'm always afraid that if I don't clean up my plate, I will have to eat the leftovers at the next meal.

Sweet and Sour Meat Dish

INGREDIENTS

2 pounds chuck
2 large marrow bones
2 (1-pound) cans whole beets, drained
1 whole medium onion
1-1/2 cups water
4 medium potatoes
2 or 3 pieces of sour salt, to taste (start with 2 then add third if necessary)
2 or 3 cloves garlic, crushed
3 tablespoons sugar, to taste
Salt and pepper, to taste

Season chuck meat and marrow bones with salt and pepper. Add drained beets. Add 1-1/2 cups water. Bring to a boil.

Reduce heat, cover and simmer until meat is barely tender. Add garlic, sour salt, potatoes and onions. Bring to a boil. Reduce heat and continue to cook until meat and potatoes are tender. Season with sugar. Add salt and pepper to taste.

Serves 4