Magazine article Sunset

From the Editor

Magazine article Sunset

From the Editor

Article excerpt

MY GRANDMOTHER ILA was many great things--enthusiastic basketball fan, speed reader, wonderful dancer--but fabulous cook does not come to anyone's mind when we fondly remember her. She had a few standouts in her repertoire, such as her pomegranate jam, but most of her dishes were either bland or burned or both.

[ILLUSTRATION OMITTED]

Thanksgiving was no exception. The turkey tended to crumble to dust when sliced, and the stuffing was a melange of bread, celery, and onion, with a heavy sprinkling of Italian herb mix. We more or less depended on the simple goodness of her buttery mashed potatoes to carry us through. Not that it really mattered. The food was an afterthought; we looked forward to the feast as a stage for the annual dramatic play of our family coming together.

Until one year when my cousin Mark, newly graduated from cooking school, suggested he could help Grandma in the kitchen. He didn't dare tamper with her stuffing or the menu, however. While the turkey was roasting and roasting, Grandma stepped out to go to Mass. She admonished Mark to keep an eye on the bird. As soon as the front door shut, he hustled the turkey out of the oven, much to the awe and applause of everyone gathered in the kitchen. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.