I’m not much of a cook. I really do try, but my meals tend to be disappointing. Edible, for the most part, but lackluster.
Fortunately, one of my daughter’s favorite meals is Red Baron supreme pizza and a cup of applesauce. That I can do. She also likes cooked broccoli with salt and butter. Momma can do that! Not to brag, but I’m pretty good at cutting up an orange. Still, meat loaf is a gamble, spaghetti is a letdown, and I’ve pretty much given up on chicken of any kind except rotisserie.
Last week I had a rare success with tacos. I used ground turkey instead of beef and stand-up shells instead of fall-over-and-break shells. The difference was dramatic. The turkey tasted great. Stand-up shells take the stress out of eating tacos. Caroline even ate two whole bites before saying, “I’m full.”
However, on Sundays we eat really well. For many years now, my mother-in-law Natie has had us over for Sunday dinner. It used to be just Phil, me, and my brother-in-law Jay. Now we have Caroline, whose main goal at Sunday dinner is to make everyone laugh. We also have Jay’s wife, Amber, and sometimes Aunt Dezie. Next year, there’ll be a high chair at the table for Jay and Amber’s little one.
My mother-in-law is a very talented cook. She enjoys it, and it shows. My job, matched to my skill level, is to clear the centerpiece from the dining room table and place seven hot-pads down the middle like a landing strip. One hot-pad is for the rice cooker, and the others are for main dishes and sides and salad and sliced mango and avocado.
We realize how lucky we are to have this Sunday feast. Natie cooks Filipino classics—pork sinigang, chicken adobo, afritada, puchero—for her sons and herself, and she also prepares more Americanized dishes for the daughters-in-law and Caroline, like mostaccioli, chicken curry, scalloped potatoes, and salad. Hence, seven hot-pads. (I sometimes bring a foolproof pan of brownies or store-bought salad: staying in my lane.)
The dish everyone loves is Natie’s pancit—rice noodles stir-fried with cabbage, shredded chicken, mushrooms, and carrots, garnished with boiled eggs. Although Natie has shown me how to make it and written out a detailed recipe, my pancit is notably lacking. She’s probably keeping some key ingredient a secret. Eye of newt? Fish sauce? Never mind.
I try not to think about fish sauce.
Years ago, I watched Martha Stewart Living a lot, hoping to imitate Martha’s techniques for the perfect pot roast or tomato bisque. These days if I watch Martha, I have no intention of attempting the perfect soufflé — I just watch to be impressed.
My mother-in-law’s cooking is just as impressive—even the aroma wafting from the kitchen is heavenly—but her efforts arise from a generous heart. She’s giving Caroline sweet memories of Grandma’s cooking for the days to come.
Her not-so-secret ingredient is love.
She cooks not to impress but to bless.
And so, every Sunday we are blessed.
Bless us, O Lord,
and these, Thy gifts,
which we are about to receive
from Thy bounty.
Through Christ, our Lord.
As always, thanks for reading! It means the world to me. If you have friends who might enjoy this, please share it with them. -Em : )