It's almost Turkey Time. In a few weeks strawberries will go out of season and a few days later, the World will celebrate Thanksgiving. Not sure if all the World celebrates, but we sure do here in the good 'ol U.S. of A.
Families will get together and eat turkey, dressing, yams, blackeyed peas with hog jowls, cornbread, rolls, greens, [ maybe that's a southern thang ] congealed salads, and, of course, sweet potato, pumpkin, apple, mincemeat, pies And one or two African-Americans will brag of their Thanksgiving fare of chitlins and pig feet. Just for the shock value.
And a semi well known cafeteria chain will sell Turkey packages and Ham packages with sides of brocolli and rice, green beans, and carrot souffle. What in the hell is carrot souffle you may ask? One of the companies more popular offerings for Thanksgiving.
Two questions! When was this tasty morsel introduced? And by whom? Was it the company's thinktank who decided one day to steam some carrots until they were pureed-"hey let's add beaucoup sugar and a few more ingredients and throw it in the oven. See if it rises and call it carrot souffle. Or was it through the efforts of one individual?
The following article is from "The Atlanta Journal" circa May 2005. Seems the recipe for carrot souffle is a hot item.
For the record yours truly introduced carrot souffle to this semi-cafeteria chain. And who was also unceremoniously canned after 30 plus years of loyal servitude. Well, maybe I did write a few disparaging articles on the PIC message board, but if they can't take a joke....
Gimme shelter, v.c.