My parents are fond of telling me that they remember a time before ranch dressing. While ranch was invented in the early 1950s, it wasn’t popularized until the mid-1980’s. Ranch dressing used to be a much more involved affair, requiring you to mix a packet of spices and flavorings with your own mayonnaise and milk. Nowadays, of course, you can get it by the bottle in your local market.
Barbecue traditionally involves long cook times over low heat. You take a cut of pork, ribs, or brisket, you put it in a smoker or a barbecue, and you leave it over smoldering coals for several hours. If the wait doesn’t make you hungry, the smell will. While the final product is always worth it, I always hate the part where I have to sit idly by for several hours while delicious barbecue aromas waft their way to my nostrils.
When growing up, I had the luxury of having a pomegranate tree in the backyard. It was small and didn’t bear much fruit, but it was always a treat to come home from school and find a bowl of pomegranate seeds awaiting me. My mother taught me how to handle and seed pomegranates at an early age.