A work in progress: one of the last meals Mom ever made. I’d gotten…whatever this is because I thought it looked cool. She thought I was an idiot.
Mom never cooked with measuring cups, or really any tools that told her how much of anything she was using. And diligently, I’ve more or less inherited her style.
My brother-in-law took me grocery shopping on Saturday. We spent 200 USD and the fridge at this apartment was full for the first time I can remember. He seemed astounded by it all but, admittedly, it was at my instigation. This was the way I used to live: shopping happened every couple of weeks and it was for a family of five. A full house, if you will.
I guess I forget that now it’s just the three of us, and we’ve been eating most of our meals outside the home.
Which means I usually eat garbage. While it’s something you think you’re aware of, it struck home again that eating and eating well are such a privilege: food and time are both money.
But I’ve been fortunate enough to have the time lately, and, thanks to my sister’s job, have the purchasing power to buy soybean paste and fresh noodles, fruit and dark greens.
So I’ve been trying to remember what I know (knew?) about cooking. Like I said, I’ve inherited my mother’s style, but I can’t actually remember all that she taught me. And by that I don’t mean just her recipes or any specific dishes, but the things that I learned without her speaking: how her kitchen varied wildly from efficient to scatterbrained; how we used to eat burned meat because she was checking her email and not the stove.
I do wish I remembered more of her recipes. Not really the fancy stuff, but the simple things I sort of vaguely recall from when I was a kid and she’d make dinner for us after coming home from work. She never showed me these things really: there was always time. It wasn’t like either of us were going anywhere.
Strangely, even though I associate most of the cooking with Mom, I think my sister and I learned more specific things from Dad. Mom didn’t suffer fools in her kitchen, but Dad enjoyed teaching us: it meant he didn’t actually have to do any of the foot work. Instead, he could direct us around while we did all the chopping and stirring. That was probably actually the ideal food prep experience for him.
So it’s Dad I remember whenever I make fried rice, following his orders as he (figuratively) stands behind my shoulder and advises me on how much oyster sauce I should use. For Mom it’s more a measure of capturing her spirit. She was an infinitely pragmatic cook: always adapting to circumstance and incorporating new tricks. And even when she found a recipe, she never followed it exactly.
So I’ve been trying to find Mom while I have a fridge full of things to practice on and two or three other people who are forced to eat my results. So far, it’s going well. Most meals have been frankensteined from what I remember and a quick glance online to see what other people are doing. Using this method, I’m proud to report that I have not accidentally perpetrated a poisoning.
I’m sure, at least, that my parents would be proud of that much.