Most people grow up eating Chinese food (well, American Chinese food) in restaurants with their families or as takeout. Oh, those adorable white paper buckets! My family ate canned chow mein noodles with canned “chop suey” and that was some exotic stuff on the home front. My introduction to restaurant quality Chinese food came late in my college years, when my pals and I explored the DC suburbs in search of cheap eats.
Two things come to mind when I hear the word succotash : my mother’s unorthodox addition of tomato to the mixture of fresh corn and lima beans (now my preferred preparation), and, naturally, Sylvester the cat.