The Atkins boys' ancestry is very straightforward.
English on the paternal side – Atkins, Johnson, and Whittington
German and Irish on the maternal side – Ulbrich and McLaughlin
Let it be said that not even a trip to England and Ireland could convince the oldest Atkins boy that he would ever enjoy kidney pie, lamb stew, blood sausage or bangers and mash although he does like fish and chips as well as corned beef and cabbage. He hasn't been to Germany but he does like bratwurst and sauerkraut although he hates caraway seed no matter what it's in.
The middle Atkins boy will not eat any of the above. Forget the fish, forget the chicken, forget the pork, forget just about everything unless it is beef. He does occasionally eat fried chicken if nothing else is available and barbecued pork ribs are always welcome. His definition of vegetable is potatoes or corn on the cob.
The youngest Atkins boy loved everything until he got old enough to discover that his dad didn't like it. He does deserve credit for remaining more open minded on a few things such as pork, chicken occasionally, and certain kinds of fish. His definition of vegetable is slightly more expanded but he doesn't enjoy any of the ancestral food mentioned above.
The one cuisine all of them love is everything Italian although not one drop of Italian blood flows through their veins…………..as far as we know.
Sphagetti and meatballs? Hooray! Lasagna? Even better! All-time favorite? Pizza! Of course.
The lasagna pictured above graced the Atkins Boys' dinner table last Sunday. They don't get it often because the family cook refuses to spend the time required to build it.The recipe came from a lovely Italian woman who lived in Worthington, Ohio, in the 1950s. Her name is Ginny Piecoro. Her secrets to perfect lasagna were to always include a little piece of pork in the sauce and always let the noodles dry a little while after cooking and before adding the sauce. Her definition of perfect lasagna was that it must hold its shape and not have sauce that runs all over the plate. Although we've lost track of Ginny, I know she'd be pleased that her lasagna is an all-time Atkins family favorite recipe. Her lasagna rules have become our lasagna rules. Just look at that perfect square with no runny sauce. Ginny would be proud.
English on the paternal side – Atkins, Johnson, and Whittington
German and Irish on the maternal side – Ulbrich and McLaughlin
Let it be said that not even a trip to England and Ireland could convince the oldest Atkins boy that he would ever enjoy kidney pie, lamb stew, blood sausage or bangers and mash although he does like fish and chips as well as corned beef and cabbage. He hasn't been to Germany but he does like bratwurst and sauerkraut although he hates caraway seed no matter what it's in.
The middle Atkins boy will not eat any of the above. Forget the fish, forget the chicken, forget the pork, forget just about everything unless it is beef. He does occasionally eat fried chicken if nothing else is available and barbecued pork ribs are always welcome. His definition of vegetable is potatoes or corn on the cob.
The youngest Atkins boy loved everything until he got old enough to discover that his dad didn't like it. He does deserve credit for remaining more open minded on a few things such as pork, chicken occasionally, and certain kinds of fish. His definition of vegetable is slightly more expanded but he doesn't enjoy any of the ancestral food mentioned above.
The one cuisine all of them love is everything Italian although not one drop of Italian blood flows through their veins…………..as far as we know.
Sphagetti and meatballs? Hooray! Lasagna? Even better! All-time favorite? Pizza! Of course.
The lasagna pictured above graced the Atkins Boys' dinner table last Sunday. They don't get it often because the family cook refuses to spend the time required to build it.The recipe came from a lovely Italian woman who lived in Worthington, Ohio, in the 1950s. Her name is Ginny Piecoro. Her secrets to perfect lasagna were to always include a little piece of pork in the sauce and always let the noodles dry a little while after cooking and before adding the sauce. Her definition of perfect lasagna was that it must hold its shape and not have sauce that runs all over the plate. Although we've lost track of Ginny, I know she'd be pleased that her lasagna is an all-time Atkins family favorite recipe. Her lasagna rules have become our lasagna rules. Just look at that perfect square with no runny sauce. Ginny would be proud.
