My dad, William Michael dittmer senior was always the best cook in the family. Before he passed away he had a collection of jars that were filled with different pancake mixes by mixes I mean different grains. I always remember he had a jar of Tabasco sauce.
My mother always loved being a secretary which in her days meant being able to take dictation and she used a system called shorthand and typed on a mechanical typewriter, and her recipes were always for Sunday because very early our family became a church going family and they figured out a way since Dad was always in a form of leadership that kept him busy on Sunday that Mom had to take up the slack.
By the time I was 12 we had started going to the Gary Etna that's a u t n a church of the Nazarene. Even back in those old ancient days at the end of the '50s in the beginning of the '60s there were Mexican immigrants who had gravitated towards the steel mills and the high paying jobs. This is where I learned the importance of Tabasco sauce for seasoning.
By then, I had started using it to season eggs. Eggs are rather tasteless and boring until you put some seasoning on there and at that time at church potlucks which always included an odd mix of different family recipes somewhere in that timeline I had adopted or adapted my father's have it of generously sprinkling tobasco sauce on the different conglomerations of food including meatloaf.
Since I am just now waking up on Wednesday June the 3rd of 2026 I think that's enough for this story. I of course have graduated two more complex bottled sauces including my new favorite Sriracha. That is all for now. Stay tuned.
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