Editor’s Note: We recently asked readers to share some of their favorite food memories of summer. Below are some of the responses we received.

You take one spoonful of peanut butter (the big spoon in the kitchen drawer adults eat soup with). Of course, you want to get as much peanut butter on the spoon as it will hold without falling off.

Then dip spoon in the sugar bowl, coating the peanut butter. Pass out to hungry kids.

We would take our time with this simple yet exceptionally nutricious snack. Taking small licks of the peanut butter and crunching the tiny grains of sugar between our tiny teeth. It was filling. It was yummy. For 10 minutes we were quite and still. Then, rejuvintated, out we would run on more neighborhood adventures. I’m sure mom lost a lot of spoons this way. Some were left on the window sill; some were repurposed for digging in the dirt. She must not have minded very much. All summer long, the peanut butter spoons kept coming!”

Amy Fritsche, Baton Rouge, LA

Child Food

As a kid, during summers I was shipped off to two different relatives, aunts, one in St Martinville, the other in Baton Rouge. The table of my affluent aunt in St Martinville was probably well stocked but the only food I remember eating is kush-kush, cornmeal mush fried in bacon fat, a breakfast food. To serve, we added cream, cane syrup and butter. In those days, glass milk bottles with two or three inches of cream on top were delivered daily. I’ve never outgrown the smell and taste of St Martinville kush-kush, even now, sixty or so years later. Every couple of years I cook kush-kush, but it’s never as good as I think I remember.

Most summers, though, were spent with my much poorer aunt in Baton Rouge. Instead of butter, we bought one pound blocks of lard that came with a small packet of yellow food coloring. When mixed, the snow white lard took on the appetizing look of butter. Fooled me. We bought day-old (or older) bread. Sometimes we’d have to pull off hairy, blue-green mold that bloomed primarily along the slice’s crust. Even with the mold gone, a not un-pleasant, earthy taste remained. Beyond measure, my favorite breakfast at that time was gooey white bread slathered with mayonnaise, dunked into a large glass filled with weak, very sweet, coffee milk. I’d soak the bread till it was fully saturated, then bite-slurp it down.

Each dunk left behind little white islands of floating mayo, which, by tilting the glass to draw the mayo to the edge, I’d vacuum up with my lips. I continued eating mayo-bread dunked in coffee as a young adult; hard to break its allure...maybe that’s just what I need right now.

Greig Olivier

Baton Rouge, LA

Mo’s Pflaumenkuchen (Plum Cake)

Mo’s Heringssalat

The Erdbeerbowle was and still is a staple ingredient during formal or informal summer gatherings in Germany. I knew I was grown up when I was allowed to serve it. An important trick was to fish out the same amount of fruit to be transferred to each glass. Sometimes people felt slighted if they received less - mainly because the fruit had absorbed so much wine enhancing the flavor enormously.

Mo’s Erdbeerbowle (Strawberry Punch)

Monika Olivier