I associate April with so many good things from the past.
April showers, not heavy rain but that light little drizzle that just freshens the air and everything around, Forsythia in bloom with its tall, graceful yellow flower (a harbinger of spring) and the Easter Parade on television.
In our neighborhood, every little girl wore her new Easter outfit to church on Easter morning and afterward walked around to show it off – our own version of the Easter Parade. For me that meant a beautiful Spring coat, a cute ribboned hat, gloves, a pretty dress, frilly lace edged socks and a gleaming pair of black patent leather Mary Janes.
Much as I loved the clothes, I hated the shopping! It was truly shop till you drop. My mom would find the styles and I would try them on, and on, and on.
I liked looking pretty, but trying on clothes, not so much. To this day I still do not like clothes shopping!
The best part of the day was when we would stop to eat and rest our very tired feet. Our go-to place was Horn & Hardart. It was always a wonder and a delight to me that I could put money in a slot, open a little door and pull out hot food.
And no matter what else I tried, I always put my money in the creamed spinach slot. It was my favorite then and it’s my favorite now.
On impulse, I searched the computer to see if I could find the Horn & Hardart recipe. There it was! A copycat recipe, but I couldn’t wait to try it.
Such a disappointment! It wasn’t as I remembered and I’m sorry I tried it. I’d rather have the memory!
But I love Creamed Spinach and here’s my recipe. Hope you like it.
Creamed Spinach: Melt ¼ cup butter in large saucepan. Add ¼ cup finely minced onion and 1 finely minced garlic clove. Cook till onion is translucent. Whisk in 4 tbs. flour. Cook until light golden. Stir in 2 cups ½ and ½. Cook until thickened. Season.  Add 24 oz. fresh spinach, stir. Cover.
Cook 4 minutes. Stir, cover and cook until spinach is done. Add ¼ cup parmesan cheese. Stir.
