Abuela's Special Vegetable Soup

Chunky vegetable soup at your house was a treat.  The fun began when you started to prepare the vegetables. I was the happy recipient of your discarded strips of potato and carrot peel, celery ribs, fennel stalks. Butter knife in hand, I set to work industriously in the covered patio outside your kitchen.

We both chopped, sliced, and stirred in unison, you at the kitchen counter; me, at a picnic table, listening to your crystalline voice. You always loved to sing.

Abuela in her garden

Abuela in her garden

You brought your soup to the table with a radiant smile. My pretend soup ended up in the trash. 

You didn’t complain if your 11 grandchildren made a mess, but you never tolerated rude language. “¡Te voy a poner una papa caliente en la boca!” The threat of a hot potato in our mouths was an effective deterrent.

Years later, when it was time for me to make soup for real, I asked you what made your soup taste so special. Your green eyes twinkled and you settled down for a chat, matecup in hand. The secret ingredient included flavors from the land of your ancestors, Spain.  

“Mix a couple of tablespoons of olive oil and a heaped tablespoon of smoked paprika and heat over a low fire until the paprika dissolves,” you said. The paprika imparts a smoky yet subtle flavor. “Make sure you don’t burn it, or it’ll taste bitter. Then trickle this infused oil on the soup.” 

These orangey-red pools of oil carry flavor, family traditions and childhood memories. 

 

 

- Ana Astri-O’Reilly is a fully bilingual Spanish-English travel blogger and writer originally from Argentina. She now lives in Dallas, USA, with her husband. Besides writing on her travel blogs, Ana Travels and Apuntes Ideas Imagenes, Ana has published travel and food articles in a variety of outlets as well. She likes to eat good food, read good books and play tennis (she’s a beast at the net!)    

How to Create a Life You Want in the Wrong Place

Begin early in your arranged marriage to your farmer. Sprinkle a little bit of soda, literally on top of the newly growing corn stalk, ruining the whole row, but not the field, before he stops you. Misunderstanding the difference between sprinkling around and on turns out to be just the thing to ensure you’re put out of the fields forever.

Now the kitchen is your domain. Be sure to always have cornbread cooked and greens simmering in the pot in case time gets away from you. Pile high all of your books, various versions of the Bible for cross-referencing, sheet music you never use, several years of yellow pages, cookbooks full of recipes you can’t get the ingredients for, and cartons of cigarettes. All balanced in precarious columns. Spend moments between preparing meals ordering items you don’t have the money or space for.

Granny Deen on her back porch

Granny Deen on her back porch

Find relief out of the hot kitchen by spending afternoons on the back porch reading and smoking, or playing melodies you heard on the radio, by ear and without sheet music, on the tiny upright piano you convinced your husband to buy. It entertains your children and the neighbors through the porch screen.

Make sure to do all of this in your house dress, bra off and no shoes, because none ever fit just right. As you’re rocking and reading on the porch, be sure to make notes in the margins of your thoughts and reactions, even in the Bible. Feel secure that they will always see your thoughts scribbled around passages, like a frame. Who would throw out a Bible? Surely, not your children. 

 

- Leah Rosa O'Donnell is a native New Orleanian and Licensed Professional Counselor. She remains fascinated with observing people and occasionally writes about what she sees. 

How To Manage Your Tattoos And Food

Your first tattoo is gateway ink. Think about the theme you want to begin with this one; it’s going to matter. Your first tattoo is the Wonder Bread spots, on your calf. As soon as it heals, begin planning the next tattoo.

Make all your friends become vegetarians. Be a good cook, and take the time to show them the basics: pasta, eggs, salad with nuts. Garlic. Lentils are fast food. Always have lentils in the cupboard.

Your favorite food is Kraft Macaroni & Cheese. When you decide that your next tattoo will be the Kraft Macaroni & Cheese box on your bicep, you will discover that they changed the packaging. It now has ridiculous cartoon characters on it.

The author with her friend, Mark in 1990

The author with her friend, Mark in 1990

Write to Kraft and ask if they have a box of Macaroni & Cheese with the old design because you need it for your tattoo.

Potatoes are your second-favorite. They should be eaten at every meal. Go to the Potato Museum in Bruges. Drink vodka.

Kraft will write back and decline your request, but they will enclose coupons for free Macaroni & Cheese. These coupons display the old design.

Stay close to all your vegetarian friends. When you are dying, they will help you keep weight on. Pizza. Red wine. High-fat yogurt, if you can find it.

Wear sleeveless shirts to show off your Kraft Macaroni & Cheese tattoo. Warning: people will love you for your tattoo and not for yourself.

- Betsy Brown is author of Year of Morphines, a National Poetry Series winner. She is a poet and writer based in Minneapolis. Everything she ever learned about food was from Mark.

How to Cook Cod Pil-Pil for Your Son-In-Law and His Mates

Drive sixty miles to La Sucursal in Lugo. They sell the best salt cod; it doesn’t flake and will leave your son-in-law and his mates (and, of course, yourself) satisfied. Why Lugo, in the interior, has better cod to offer than your town, on the coast, remains a mystery.

Immerse the cod in a bowl of water under a cloth so that it can free itself of the salt. Leave for forty-eight hours and change the water every twelve. Shake your head every time your grandchildren come into the kitchen to check if the cod is still under the cloth.

1882 Eva Ferry.jpg

In a clay pot coated with olive oil (generously), brown a chopped head of garlic and eight chilies. Take out and replace with the cod, skin on the outside. Grab the sides of the pot with both hands and shake firmly, in circles. Do it for twenty minutes: it is vital that you don’t stop, even after the sweat starts to pour. The grandchildren will stare at the cod as it lets out its fat to produce the thick, white sauce known as pil-pil.

Dish up with the garlic and chili. Join your son-in-law and his mates in the basement and enjoy your dinner. Your grandchildren will eat their soup in the kitchen, but make sure they eat a bit of cod too: fish is an acquired taste and it is important they start early.

 

- Originally from Galicia in Spain and a resident of Glasgow in Scotland, Eva Ferry's fiction and non-fiction work has been published or is forthcoming in Salome Lit, The Public Domain Review, The Corvus Review, The Cold Creek Review, Foliate Oak and Novelty Magazine, among others.

Cabbage Rolls On Vicodin

Mom and I come up to help you and Pap after you get your knees replaced. Pap’s old-school, a Greatest Generation guy who’s only comfortable cooking BLTs, maybe an egg or two. Mom and I trade off tasks, but we want to leave you with sustenance: your trademark cabbage rolls.

From your bed, you sleepily tell us the ingredients. The filling is half ground pork, half ground beef, a kind of rice they don’t make anymore (I parboil regular rice), chopped onion, eggs. The cabbage, you say, should be dense. Feel how much it weighs. For the sauce, get Campbell’s tomato soup, the big cans. We’ll also want to get a can of chopped tomatoes to put on the bottom on the pot along with the pieces of the cabbage we cut off so the bottom rolls don’t burn. The sauerkraut should be the kind with caraway seeds. Remember to squeeze it.

Gram, on the phone with the author

Gram, on the phone with the author

Pap helps you out of your room while Mom and I smoosh together the filling. We’re using your big pot to boil the cabbage—not the heavy one of my childhood that gave us your pot roasts, but a lighter one that one of your kids must have gotten you. You tell us to put the whole head in there; stick a fork in the core, and with a knife, cut off the leaves as they get tender and stack them off to the side. “Be careful. You’ll get …”—you search for words, even though you’re nothing if not precise—“… hot hands.” Mom and I look at each other and realize that you’re kind of high from your pain medication. But you’re also right. You remember all this, even behind the curtain of Vicodin, the lessons of your Polish mother.

You show us how to form the cabbage rolls, using a sharp knife to trim the edges. “Tuck in the ends. Not like that. Like this. You don’t want them to fall apart.” You do one before you need to rest. Mom and I are both amateurs at this—it’s a miracle of pharmacology and aging that we’re allowed to use your kitchen—but we do our best.

I’m assembling and layering the cabbage rolls in the pot, and I run out of tomato soup. I scrabble through the cupboards because I know I don’t have time to go to the store, not if you and Pap will eat at a decent hour. I come up with some Prego.

We wake you. We ask you if it’s okay that we use Prego in the cabbage rolls. “Some people do,” you say.

“Some people,” I realize too late, translates into “some poor fools who weren’t taught right.” (Later, you’ll tell Mom, “I don’t know why I said that!” and laugh.) We ruin the cabbage rolls and know it almost immediately—but you eat a little over the mashed potatoes that Mom made and say, “I love you, my angels.”

 

Jennifer Niesslein is the editor of Full Grown People and the author of Practically Perfect in Every Way. You can read more about her Gram, a bootlegger’s granddaughter, in Jennifer’s essay “Before We Were Good White.”

 

Ginny's Magic Cookie Dust

Roll-out cookies are the wild child of Christmas goodies. The dough can be temperamental and sticky, but Ginny Snyder, who was practically a second mother to me, used her gentle ways---and a neat little baking trick--to tame the flour, butter and sugar.  Beneath her large, capable hands, cookie dough relaxed and became a docile, calm collaborator.

Ginny concocted a sweet, silky dust from an equal  mix of flour and confectioner’s sugar to keep the dough in line. She’d pinch a tablespoon or so between her long fingers and thumb and sprinkle it over the work surface to prevent unruly stickiness.  And with each creaky, back-and-forth of the rolling pin, she coaxed the dough into a thinner and thinner canvas.

I marveled at her firm, tender technique. With a grainy swipe, she slid a metal spatula underneath the freshly-cut shapes, lifted them off the board and onto the cookie sheet, not a tear, wrinkle or deformed Santa in sight. Even the leaping reindeer’s antlers stayed intact.

Image via Chauncer/Flickr

Image via Chauncer/Flickr

With her long torso bent over the cookie sheets, Ginny’s fingertips moved with care and lightness, and each piece of raw dough got a smidgeon of affection.

When the timer pinged and they emerged from the oven, those cookies loved her back. They required only a slight nudge to break free of the pan. No breaks or crumbles either.

- Linda Miller is a freelance writer and memoirist who has worked in newspapers, higher education public relations and magazine publishing. She's a Baby Boomer from Slatington, a small town in southeastern Pennsylvania, and grew up with the quickest, funniest Dad ever, a former RN Mom who created a loving and beautiful home, and a younger brother who never missed an episode of Combat! on Tuesday nights. 

Grandma's Bread


Grandma raised seven children during the Great Depression, baking bread every morning but the Sabbath. Even a generation later, with the house filled only on weekends, there was never a loaf of store-bought bread.

Grandma couldn’t read, so I had to watch her prepare what we all called “grandma’s bread,” writing down the recipe and guessing at amounts. “Feel the water on your wrist,” she showed me, as she mushed a cake of Red Star yeast into a glass of warm water, “and add a bissel sugar.” We waited for it to bubble and foam. Five times she scooped from the 50-pound sack of flour that lived in the corner cupboard, dumping each scoop into a large ceramic bowl. “Make a well,” she said. Into it she tossed two small piles of salt, measured in the palm of her hand, the yeasty water, a blob of Crisco, and another glass of water. “Here’s the secret,” she whispered, cracking two eggs, saving out a little yolk for the crust, and pouring in the rest.
 

the author's grandmother sitting in her yard

the author's grandmother sitting in her yard

Grandma’s large, rough hands – hands that also embroidered, and cleaned, and hovered over the Shabbos candles, but rarely had hugged her own children – kneaded the smooth white dough. I knew I gave her naches: joy from children. “Just for you,” she’d say, forming a baby loaf, back when I was a little girl who tiptoed downstairs at sunrise. It smelled and tasted of love when I ate it, hot from the oven, slathered with good Wisconsin butter.

- Enid Kassner is a graduate of the Johns Hopkins University writing program. Her work has appeared or is forthcoming in Elephant Journal3QR: The Three Quarter ReviewRat’s Ass ReviewInscape, Switchgrass ReviewWatershed Review, and other publications. She was awarded first place in creative nonfiction by the Coastal Bend Wellness Foundation. Enid writes and teaches yoga in Arlington, Virginia.

How to Make Daal

Spread lentils on a rattan tray, surveying every single grain. Scan for tiny pebbles masquerading as lentils. Close your eyes. Feel with fingertips for hard pebbles amidst the suede of lentils.
 
Rinse once. Drain. 
 
Rinse again, watching bits of dirt surrender—the flotsam you wish you could cull in your life. Drain.
 
Rinse again. Wonder if it’s ever completely cleansed? Be reminded of scars. Drain.
 
Repeat till it feels redundant or clear, whichever comes first.
 
Cook low and slow in a silver-clad handi —stir in all the spices you can muster. Simmer till the tiny beans forgot they were tiny and turn into fiery silk. Lace with garlic slices fried in ghee. Entice everyone within one kilometer of the house.
 
Ladle two big spoonfuls of steaming daal onto an island of gleaming white rice. Your plate: cheery and hopeful. A ruse.
 
Suck in your breath. Brace yourself for the unabashed heat. 
 
The first spoonful is confrontational, the second, loud. The following are demanding—your mouth feels numb and your skin lets go of beads in apology for all you can’t go back and heal.
 
Remember—it’s punishing and delicious. Remember your childhood zeal for it annoyed your mother who made perfectly delicious daal herself, though hers didn’t try to pick a fight with the world; being so brash, like your grandmother’s.
 
Your mother’s daal: a well-constructed, post-colonial argument, checking off all the vagaries of politeness and repression. Her daal took the path of perfectly balanced civility in spices, tried to smile its way out of anger, tried to look to the ground to mask moments of rage. 

the author's Nani and mother on her mother's wedding day in 1975

the author's Nani and mother on her mother's wedding day in 1975


You are definitely full. Ladle another big spoonful.
 
Because this reverie will end the moment you lick your fingers. You’d be back yearning for a home that never was.
 

- Saadia Muzaffar is a marvellous, brown, work-in- progress - trying to feel her way through life, friendship and love while fighting to stay angry.

Of Modakams and Meticulousness

Savoury Modakams were everyone’s favourite. Soaked uraddhal and chillies, coarsely ground then steamed. Seasoned with mustard seeds, curry leaves, a pinch of asafetida and a generous amount of grated coconut.

The author's Patti, whose nimble fingers moulded perfect modakams

The author's Patti, whose nimble fingers moulded perfect modakams

“Never leave the coconut for more than thirty seconds in the hot oil,” was Patti’s thumb rule.

“The determinant of a good ‘Modakam’ is its wafer-thin skin and not the sweet or savoury puran whose taste lingers on after the consumption.”

Pinching off a ball of wet rice dough, cooked in boiling water with a pinch of salt and a teaspoon of oil, she would use her fingers to flatten the edges and work the middle to get a cup shape. Then she would spoon the filling, nimbly bring the edges closer to taper it at the top and break off the extra dough. the finished Modakam would join the army in the steaming plate.

"Innipu kozhukkattai" Image by  Jayashree Govindarajan/Wikipedia  

"Innipu kozhukkattai" Image by Jayashree Govindarajan/Wikipedia 

“It is an endurance test, a testimony to becoming a good wife.” I would look at the broken dough in my hand, panic shuddering through me. Secretly smashing it, I would start again.

As the making peaked, Patti would multi-task. She would knead fresh batches of the dough with water and oil, splash water on the cooked Modakams, coax them apart and transfer them to big steel bowls after they cooled.

The process would go on throughout the day. By night, not a single Modakam would be left. Patti would be stretched on the heirloom wooden swing, expecting no praise.

- Vijayalakshmi Sridhar has been surrounded by stories since young - both telling and listening to. Her day job as a freelance feature writer for the mainstream dailies and monthlies is the platform through which she meets people, many of whom have found their way to her stories’ characters- either as they are or in disguised forms. She believes that human relationships and their dynamics are the most interesting things to write about. She is keen to explore her journey as a story writer in non- specific genres. A mother of two girls, Vijayalakshmi is also interested and involved in many other creative pursuits.

How to Organize a Mother's Day Party

Wear a lungi wrapped artfully around your waist, and an undershirt with frayed sleeves to make phone calls to all the men in the community. If this doesn’t take at least one whole day, you’ve left someone off the list.

Round up fathers, single men, and children over the age of 15. Even if they’re not husbands or fathers, they can still contribute; they have all had mothers. 

They will come to your house the Saturday evening prior to Mother’s Day to prepare and cook the food. Time your preparations so they coincide with the FA Cup final. Cooking is always improved by soccer.

Plan the menu in advance. It doesn’t much matter which curries you cook, but chilli must be used liberally. This is how you maintain your golden rule of cooking; the hotter the curries, the sweeter the dessert. You will organise the dishes efficiently but without much passion; it’s hard to get excited about vegetarian food. 

Your passion is reserved for dessert. You will make sharkara payasam. This sickly sweet umber ambrosia is your speciality, and you’re famed throughout the community for the way you combine the ghee, rice, jaggery, and coconut in perfect proportions. 

The author's father serving  sharkara payasam  at one of the many parties he loved

The author's father serving sharkara payasam at one of the many parties he loved

Your helpers will be an unruly bunch, heckling soccer teams into wins or losses, but you know they will follow your instructions. Revel in their rambunctiousness.

There will be time to remind them, once more, that all the mothers and mother-substitutes are not to lift a finger on their special day.

- Asha Rajan

How to Make Three-Minute Eggs


A tall porcelain egg cup is the only appropriate receptacle from which to eat a three-minute egg.
Not soft boiled, “three-minute.” Three minutes is the exact amount of time you need to achieve custardy white and soupy yolk perfection.

Use the old Farberware pot. It holds the perfect amount of water to cover the egg, but not so much that you crack the egg when you drop it in.

Watch the pot until the electric stove coil turns red.

The author's great-grandmother; a good egg

The author's great-grandmother; a good egg

When the water starts to boil, take two eggs from the carton and lower them into the pot. Some people use a spoon for this. Not you. Kitchen work is best done with one’s own hands.

Replace the lid. Set the yellow timer. Only the timer, never a clock, because a few seconds over or under done won’t do.

When the timer rings, drain the water and put the eggs right into the cups.

One for her. One you.

Image by Besty Weber/Flickr

Image by Besty Weber/Flickr

Crack the shell. Peel a small piece of the white off the tops. Eat it. Use the yellow and white daisy salt-shaker to salt the yolk.

Eat the warm egg with a spoon straight from the shell. A piece of toasted challah, well buttered, for mopping up the drips.

It’s a small thing you do together, once a week. But she will remember it even after thirty years have passed.
 

- Samantha Brinn Merel spent one day every week at her great-grandmother's apartment when she was little. Along with how to make a perfect three-minute egg, during those visits she learned the appropriate way to apply blue eyeshadow, the joy of rhinestone clip-on earrings, how to make a thumbprint cookie, and how to knead challah dough by hand - even though owning a Kitchen Aid mixer means she will never actually employ that particular skill. She was a contributing author to the anthology The Herstories Project: Women Explore the Joy, Pain, and Power of Female Friendship, and blogs at This Heart of Mine.

Fleischkuechle

She made Fleischkuechle, a strange sounding name for hamburger rolled in flour and fried in a pan. Afternoons, school finished, I’d watch her at the stove, her hair sometimes stacked up in curlers like a fern, sweat trickling down her cheeks from the heat in the kitchen, the spiced tang of meat ripe in the air around us as I sat at a table struggling with math homework, struggling with puberty, struggling with being her son.

She was a focused chef. All the good ones were, she said. We were poor but still she was a chef. I wished she'd pay me as much attention as the food she prepared.

My brothers were always away and I wasn’t sure how to talk to my mother so I’d make up terrific lies that she may or may not have believed. It gave us something to talk about.

“Here,” she’d sometimes say, tossing me a potato peeler. “Strip these as fast as you can.” Strip for peel. A dozen potatoes on the counter, things that looked more like gourds or discarded embryos.

“You are the smart one in the family, reading your poetry,” she said, snickering. “But you can still do things with your hands, or else you’ll go soft.”

1916 color lithograph by Yvonne Vernet from the  Library of Congress Prints & Photographs Online Catalog .

1916 color lithograph by Yvonne Vernet from the Library of Congress Prints & Photographs Online Catalog.

As I peeled potatoes I felt Mother coming up behind me, which made me speed up the slicing of the skins. I wanted her to think me capable of carrying out a command. Cigarette smoke wafted over my head and into my eyes, stinging, and I hoped they wouldn’t water.

She leaned across my shoulder and took one of the spuds in her hand, inspecting for a moment, before thrusting it close to my face. “You’re careless. You’re missing the divots, the eyes. See, there’s still dirt and skin there.”

“I’m sorry.”

“Yes you are,” she said, dropping the potato on the table. I heard it thunk, watched it roll off and bounce across the floor. 

“Pick it up and wash it,” she said.

We raised and butchered chickens. It’s a scary thing when you’re nine. The beheaded birds would fly off squirting blood, dead but somehow still alive, like me, I’d think.

 

Len Kuntz is a writer from Washington State, an editor at the online magazine Literary Orphans, and the author of I’M NOT SUPPOSED TO BE HERE AND NEITHER ARE YOU out now from Unknown Press.  You can also find him at lenkuntz.blogspot.com

Always and Never: Ma's House Rules

Always cook enough for more people than you expect.

Never use the same toothbrush for more than a month.

Always turn off the lights when you leave a room.

Never let the dog on the couch.

Always refill the ice tray.

Never go to bed with a sink full of dirty dishes.

Always try a strong cup of coffee for a headache, before taking painkillers.

Never bring food or drink to the bedroom.

Always treat yourself to expensive, well-made shoes. 

Never be the guest who shows up empty-handed.

Always offer to wash the dishes.

Never let clean laundry sit in the dryer for too long.

Always rinse cans and bottles before putting them in the recycling bin.

Never be cheap with money or food.

Always rinse the rice until the water runs clear.

Never drop in on people without an invitation.

Always give the mailman $20 at Christmas.

Never forget a birthday.

Always talk to children about everything - it’s how they learn how to be in the world. 

Never add sugar to spaghetti sauce.

Always have fresh garlic in the kitchen. 

Never co-sign a loan.

Always watch the original King Kong on Thanksgiving day.

Never throw away loose buttons.

Always be respectful of old people.

Never back down when you know you’re right.

Always have you sister’s back.

Never forget where we came from.

Carmen and Lana, April, 1967

Carmen and Lana, April, 1967

 

- Lana Nieves is a Puerto Rican writer, photographer, and lunchbox enthusiast from Brooklyn, who has somehow landed in San Francisco. One of her many online projects can be found here. 

Check out Nieves' previous Dead Housekeeping entries: how to give a  toast and make cafe con leche.

J.R. Joslin's Thrifty Kitchen

My grandfather grew up during the Depression. Eventually, he became a successful shipbuilder, paid for his children to go to college, and retired comfortably, but he always believed a shower should last only three minutes, socks should be darned not replaced, and a meal could be made using whatever was on hand. 

On our fishing trips, he concocted sandwiches to demonstrate this last point. 

“Which would you like?” he’d ask. “Peanut butter and mustard, or refried beans and mayonnaise?”

The author and his granddad, 1981

The author and his granddad, 1981

I gobbled these sandwiches like ambrosia. In the last few years, I’ve treated my own children—who never knew my grandfather—to these inventive comestibles. As a kid, I wanted to love these sandwiches because I loved my grandfather, but the truth is, they’re barf-inducing.

While not all of his depression-inspired dishes were delicious—or even edible—my grandfather’s spirt of thrifty resourcefulness has followed me into adulthood, and more specifically, into my own kitchen. As my children can attest, sometimes the results are less than delectable, but at least one is five-star:

In a bowl, combine:

1 package boiled Ramen noodles;

3 tablespoons leftover Ramen water;

1 Ramen flavor pouch;

1 tablespoon peanut butter;

1 pan fried hot dog (sliced up);

 Hot sauce to taste (Sriracha works best)

I frequently recommend this recipe to friends, to rave reviews. Even my children like it. One day, maybe their children will, too.  

 

- Matthew Hobson's work has appeared in literary journals including Hayden's Ferry Review, The Chattahoochee Review, River City, South Dakota Review, Gulf Stream Literary Magazine, The Baltimore Review, Hobart, and Driftless Review where, in 2014, he won the annual flash fiction contest. Currently, he is completing a literary mystery novel. He teaches at Loyola University and lives in Baltimore with his wife and two children. You can read more of Matthew’s flash nonfiction by clicking here.

Making Manicotti (Mon-a-gaught)

“The crepes are very, very, easy; you just have to keep an eye on them,” my mother said as she stood in my kitchen, wearing her familiar blue apron — my sister’s long-discarded Kmart smock. These were her precise instructions:

Crack six eggs in that blender. Add 1 ½ cups of water and flour, but not all at once or you’ll clog the blender. Let it run for a few seconds. Don’t overmix it!  

The batter has to rest for half an hour, so let’s get the ricotta going. I hope you didn’t buy fat-free, it’s tasteless. Get rid of some of the liquid. Dump the ricotta into that big bowl. Now crack a couple of eggs and fold them into the ricotta. 

Normal 
 0 
 
 
 
 
 false 
 false 
 false 
 
 EN-US 
 JA 
 X-NONE 
 
  
  
  
  
  
  
  
  
  
 
 
  
  
  
  
  
  
  
  
  
  
  
  
    
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
   
 
 /* Style Definitions */
table.MsoNormalTable
	{mso-style-name:"Table Normal";
	mso-tstyle-rowband-size:0;
	mso-tstyle-colband-size:0;
	mso-style-noshow:yes;
	mso-style-priority:99;
	mso-style-parent:"";
	mso-padding-alt:0in 5.4pt 0in 5.4pt;
	mso-para-margin-top:0in;
	mso-para-margin-right:0in;
	mso-para-margin-bottom:8.0pt;
	mso-para-margin-left:0in;
	line-height:107%;
	mso-pagination:widow-orphan;
	font-size:11.0pt;
	font-family:Calibri;
	mso-ascii-font-family:Calibri;
	mso-ascii-theme-font:minor-latin;
	mso-hansi-font-family:Calibri;
	mso-hansi-theme-font:minor-latin;}
 
    Marie La France in 1990 wearing her much loved Kmart blue smock. She is actually holding a Kmart flashing blue-light special lamp. The picture was taken during the author's sister's surprise 30th birthday party. She is laughing so hard she's doubled over.

Marie La France in 1990 wearing her much loved Kmart blue smock. She is actually holding a Kmart flashing blue-light special lamp. The picture was taken during the author's sister's surprise 30th birthday party. She is laughing so hard she's doubled over.

We have to chop the parsley. Is it washed?  It has to be dry or it won’t chop. I told you to wash it last night. You never listen. Did you get flat-leaf? Curly parsley is terrible.

Let’s do the crepes now.  Heat up the crepe pan—medium low.  No oil.  The first crepe comes out lousy. Don’t worry about it. Grab that gravy ladle and pour a ladleful into the pan.  Swirl the pan so the bottom is coated.  Wait for the edges to curl and come away from the pan.   Okay, now grab that spatula and pick the crepe up—GENTLY! Put it on the dish towel. Now listen, wait for the pan to heat up again. You’re always so impatient.


- Denise Sawyer is a new writer enrolled in the Creative Writing and English program at Southern New Hampshire University. She is also an active member of the Creative Women Writers of Greater Derry located in Derry, NH where she shares her creative works with other new writers and published authors. Her latest endeavor is a memoir taken from the pages of her diary penned at the age of 16. The year was 1971 and she has some doozies. She lives in Londonderry, NH with her musician husband, Jeff and their cat, Dizzy named after the great jazz musician, Dizzy Gillespie. Denise makes manicotti every Christmas Eve, and tries to remember to wash the parsley the night before.

The First to Go

The first time you cook for her after moving in, make sure it’s something fancy. A rubbed pork-loin perhaps. Spend a week researching it online, and all day cooking it. When she comes home, the delicious smells will permeate the hallway. Serve it with ginger mashed potatoes and Harissa-infused butter. “What’s Harissa?” she’ll ask. You will explain. It will be delicious.

After you get engaged, take things a step further. Prepare an Indian-spiced turkey with a green rub that sits in the fridge for days. It will look disgusting but result in the most juicy, flavorful, subtly-spiced turkey any of your friends have ever tasted. Serve it at the annual Thanksgiving potluck. It will be the first to go. 

image by Meredith Counts

image by Meredith Counts

Collect spices. Common and obscure ones. Things she’s never heard of. Things she has no idea how to use. Garam masala. Fenugreek. 6 varieties of pepper. So many spices that you quickly run out of room in the limited cabinet space provided in a small, New York City apartment. Build a custom spice cabinet from scratch to accommodate them all. A narrow base cabinet, 6 inches wide and 24 inches deep. Buy a new wooden butcher-block countertop to cover it, and while you’re at it, replace the old, peeling Formica countertop throughout the entire kitchen. 

Go to sleep and never wake up. A month before your wedding, she will be out of town and one of your closest friends will find you there, in bed, covers wrapped around your still body. The spice rack, and spices, and the hard drive full of untried recipes will remain. Maybe one day she’ll find the strength to use them.


- Gyda Arber is a theatrical writer/director best known for the transmedia theatrical experiences Suspicious Package (The Brick, 59E59, Edinburgh Fringe, Future Tenant: Pittsburgh), Suspicious Package: Rx (published in Plays and Playwrights 2010), the award-winning post-apocalyptic dating show FutureMate (Lincoln Center, The Brick) and the ARG-inspired Red Cloud Rising (called “brilliant” by the NY Times). Named “Person of the Year” by nytheatre.com, Arber is the director/creator of the interactive play Q&A: The Perception of Dawn, the writer/director of the short film Watching (Bride of Sinister Six), and the director of The Brick/FringeNYC sold-out hit Theater of the Arcade: Five Classic Video Games Adapted for the Stage. Also an actress, Arber has appeared at Lincoln Center, The Public, 59E59, and most frequently at The Brick, where she also serves as the executive producer of the Game Play festival, a celebration of video game performance art. A graduate of NYU and the Maggie Flanigan Studio, Arber is a 4th-generation San Franciscan, currently residing in Brooklyn. www.thefifthwall.info

When you don’t have enough, it’s okay to substitute.

Any chef will tell you substitutions are crucial to innovation. However, in grandma’s house, innovation often tasted bitter. Grandpa would point us to the refrigerator and nearly beg us to eat whatever was in there. “Get it out of the house,” he’d say.

One of grandma’s favorites was Rice Krispy treats, a delight in nearly any other kitchen. Here, they were always rock-hard. Yet the recipe is so simple I can easily recite it from memory.[1]

In grandma’s kitchen, lining up ingredients was not part of the recipe; she’d only check the pantry as the list demanded. And she wouldn’t have enough of something. Maybe Karo syrup. So she improvised. Just add more granulated sugar. Or peanut butter. When grandma asked me to taste a spoonful, I’d think of ways to not hurt her feelings. “You can really taste the peanut butter,” I’d say, or, “Wow, what are these? Raisins?”

Pictured: T  he author's brother and grandma, with a safe, store-bought cake. T  he fact that we have no pictures of   her in the kitchen helps prove the point that she was not   immortalized there.

Pictured: The author's brother and grandma, with a safe, store-bought cake. The fact that we have no pictures of her in the kitchen helps prove the point that she was not immortalized there.

Now that I’ve learned to cook, I want to take her into my kitchen, to resurrect her from memory and make her real again. We’ll spend an afternoon skipping work, playing in the kitchen. She’ll ask where the rolling pin has gone, and I’ll tell her it’s in a box back in Spokane, along with her china and matching silverware. She’ll pet the cat and ask if I’ll ever move back home. And while we make our batches of gooey, peanutty treats, I’ll tell her that I would if she would be there, too.


I would, even for her home-cooked meals.


[1] See author bio.



- Jenne Knight’s Peanut Butter Rice Krispy Treats are made with 1c granulated sugar, 1c Karo syrup, 1c creamy peanut butter, and 6c Rice Krispies cereal. On the stove, slowly melt the sugars and peanut butter in a large soup pan. Remove from heat. Stir in the cereal. Once coated, immediately pack the mixture into an 8 by 8 pan. Let cool. Eat. Find more at www.jenneknight.com.