She offered me a taste. I looked around the room of that very famous Philadelphia restaurant and noticed something peculiar to a 5 year old.
Only the heaviest patrons were having the cottage cheese platter.
My mother was embarrassed, Grandma had little to say, it was a childhood moment that I remember so vividly.
It was the go-to diet food of the 1950’s and 60’s and a very common luncheon plate that didn’t seem to be working for many.
I don’t think I went near that stuff for most of my life; never a fan.
Now, it is one of my favorite summer breakfast foods, paired with seasonal fruit. For me, it starts in Spring with strawberries, then melons, especially cantaloupe. This month, it is all about fresh peaches, nectarines and the imported mango and kiwi.
I use about a half cup of cottage cheese, with salt and ground black pepper to provide the contrast to sweet, and a side of grilled pita bread, done on my gas range in less than a minute.
It provides protein, carbs, fiber and energizes my morning. Perfect.
My mother and grandmother must be smiling somewhere.