Dr. Pepper, French Rolls, Apple Sauce and Cheerios

Going over to my dad’s meant a single-wide trailer, creamed corn, court-appointed every-other-weekend weekend. The healthy menu we adhered to growing up was apparently of my mother’s doing. Dad’s kitchen was a no holds barred curiosity buffet. And damn it was tasty.
Concocted one day in which there was no milk in the fridge within my two day post expiration maximum, I threw apple sauce into a bowl and generously topped it with stale Cheerios. Crunchy, mildly sweet, and satisfying until I could go back to Mom’s – I had in my hands the original Poor Man’s Vegan Parfait.
Less detail oriented but no less delicious was a meal that was more of a process and less of a recipe. This creation entailed dipping torn off chunks of a french bread tri-tip roll into a beer mug filled with Dr. Pepper. Dad always had these mugs ready to go in the freezer for his Budweisers. When the glass warmed enough, the soda-flavored frost would glacially move into the rest of the mug which at that point contained bits of white bread and smaller ice cubes.


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