Mullins Red Cap trailer, I once owned one. It was a great trailer that hauled a lot but was impossible to back up.
Hello, Outside and behind our high school cafeteria was a parking lot behind a chain link fence. At first, it was the best spot to park our teenage cars among the teacher’s cars. Since the campus buildings are spread out, teachers liked to park closest to their classrooms. So, these tiny parking spots always had room for us. But, they filled up fast. So, that lasted one year until some teachers complained and then the last two years were strictly, “teachers/staff,” only. Our history teacher was cool and he used to come over to our cars in the lot and ask us how they were built, etc. on campus parking... For us, this lot was the closest to our own classes and we always smelled the early morning waft of cafeteria aroma starting early. The cost of any meal was small for the times. Although some kids could not afford the tray lunch, but, later, the price did not go much higher. So, the meals must have been higher, but stayed low due to federal funding in our local neighborhood high school. We could not wait to taste the great meal, fried chicken, with a plop of mash potatoes and gravy. The option was a small white roll to go with the meal. The drink was milk, OJ or water. If one chose water, the cost was less due to not having a carton of milk. The cost of OJ was higher due to it being an extra. Jnaki The second favorite meal was the same plop of mash potatoes with a gravy that had small chunks of hamburger in the mix. It was served alongside of a plate of roast beef. And the standard small carton of milk. Same old, same old accessory and drinks. But, I had to admit, my mom made the best meal for me. Homemade chunks of teriyaki flavored steak and other times, teriyaki chicken on a skewer. The sauce was coated on top of both. I could trade that meal for any tray meal my friends got for the cafeteria lunch. The accessories were a row of little formed rice and plenty of sauce over the top. Now, that was a meal. On the days I did not bring the steak and chicken, it was a great slice of thick baloney with white, Weber’s Bread, mustard and lettuce. That, too, could be traded for any meal when asked, but it was one of my favorite. Pan fried in butter gave the fat slice a “steak” quality meal. In those days, our dad got the huge log of baloney that looked like a giant hot dog from the butcher shop. (about two feet long) Then we sliced it as thick as we wanted. The only problem was it had to have little slices around the edge, due to the solid slice curling up as we cooked it in the frying pan. Remember, everything was fried, back then… yikes… and we are still alive, today! YRMV Note: The larger problem was to keep the homemade box lunch warm until lunch hour and to keep the aroma out of the sedans before school, while we were all sitting in the Impala. No one wanted to have the aroma of teriyaki steak or chicken on their clothes as we walked down the narrow classroom rows of chair/desks. Ha! (although everyone wanted some of my own lunch a few hours later…)
The Jalopy Journal
