When life has been difficult in the past, I’ve always gone back to the kitchen. Chopping vegetables, stirring pots, kneading bread are my standing, moving meditation. There is accomplishment and completion in the way perfectly diced potatoes or onions fall from my knife or the way a bread dough rises under a floured tea towel to fill the bowl it’s resting in. When life is swirling in chaos, the kitchen always makes sense to me.
When my father died. I spent the afternoon making sesame seed cookies that had to be rolled and cut into tiny stars. One of my father’s sisters took me aside and asked me if I was okay and if I knew it was okay for me to be upset and to cry. I knew it but I couldn’t do it with a house full of people. I can talk about crying and emotions in public, or as public as writing is, but I have a hard time actually crying in public. I’m more of a solitary, darkened theater, or one-on-one cryer.
In the last two months my cooking has been sporadic. I’ve been traveling, then flat on my back with a pulled muscle and then sad. The Sunday after my mother died, my back was well enough that I could cook and I made chili and cornbread. Julian looked at me at dinner and asked if I’d done it on purpose, my father’s chili recipe, my mother’s cornbread recipe, tweaked by me over the years to suit my cooking style. I hadn’t done it on purpose or at least not consciously.
I didn’t get much time to process my trip before I was wrestling with my mother’s death and now it’s all bound together in a knot I can’t seem to untangle. I’d forgotten about my best personal place of calm, though the yoga and meditating and British mysteries had been helping. We tried to get back to normal last night by doing our weekly menu. Tonight a pureed potato leek soup with porcini oil and crispy leeks. Keifel found the recipe in my notebook of recipes clipped from magazines over the years. In coming across it, he said it reminded him of the soup we had at Most our last night in Ljubljana. It’s a million miles away from the potato soup my mom used to make. Fancy to rustic. Both equally good. Both in my repertoire.
To prepare leeks you remove the tough green leaves and the root end and slice the remaining white cylinder in half so you can easily wash the sand from between the layers, fanning them like a book under running water. Leeks are much milder than onions and very rarely make anyone cry. Watching the half moons of leek fall from my knife, I cried. Remembering the one thing my father asked me to make him when the chemotherapy had robbed everything he ate of flavor.
When he had a print shop in Detroit there’d been a Greek deli nearby that served avgolemono, a lemon and rice soup. I’d never heard of it or eaten it but the internet of 2001 was already filled with recipes and I easily found one. It wasn’t the same exactly but the look on his face, a mixture of nostalgia and gratitude, made me feel like that soup was the best gift I ever gave my father.
Avgolemono doesn’t even have leeks in it. And there in lies my lesson. It doesn’t matter that I don’t cook like exactly like either of my parents or that my travels and culinary education have given me tastes for things they never encountered. Before my mother’s health took its last debilitating turns she would send me recipes clipped from the Chattanooga Free Press or call me and ask for a recipe she had made hundreds of times so she could share it with a neighbor or staff person at assisted living, even though the residents only had microwaves and I was pretty sure they weren’t making oatmeal bread in them. Food is a language we all have in common and the things we make tell part of the story of who we are, where we came from, even when those stories are of burned dinners or of empty plates and stomachs. Even though both of my parents are dead and I can’t tell those stories with them, can’t wash while they dry the dinner dishes, they are both in everything I make, even my posh potato and leek soup that neither of them ever tasted.
Leave a Reply