My earliest memory of delightful meals at home were the Saturday suppers we had when I was a kid in the 50s. The ideal ground beef was prepared perfectly along with onions that were slowly cooked/caramelized.
Is was the one evening of the week we could drink soda. The Barq’s Red Cream Soda I drank was the sweetest thing I could find to satisfy my exceptionally sweet tooth. The other option was Vernors Ginger Ale, a drink with wonderful sweetness and bite.
And then the syrupiest dish I could imagine, baked beans saturated in brown sugar and bathed in bacon. Perhaps, I should have simply eaten half a bag of sugar, a cup of lard and called it a night.