It was appropriate that, when going through my recipe box the other day, I ran across my mom’s recipe for Spanish rice. Appropriate because it’s been almost exactly ten years since she passed away suddenly, ten years during which I think of her almost every day—sometimes fleetingly, sometimes with a pang when I run across a spectacular rose on my walk through the neighborhood and think, “Oh, she’d love the blush on this one!” (She had a particular thing for roses, which she grew in abundance at my parents’ home in The Dalles.)
For me, food has always been a connection to her, though not in the way that most food writers speak about their Jewish or Greek or African American grandmothers passing on generations of food culture to their…
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Kitchen Table (Digital) - 1 Issue, Issue 1