MY MOTHER’S HANDWRITING
by Julia Wendell
Individual as DNA, it spoke to me
from fridge notes, Christmas tags,
and report cards I took back to school,
with her hurried scrawl at the bottom.
Even now, the ache when I find her
as unique as her voice was
sonorous and youthful, even as she aged.
But she is nowhere more present
than in her stash of recipe cards marked
Vegetables and Salads, Meat and Poultry,
as if she’d just penned the headings yesterday.
I scan the green cardboard box
for something yummy and familiar,
reading her hand-me-down script,
more alive than the cherry tree blooming
outside my window, more permanent
than my own body
that once slipped out of hers,
my half-breed penmanship reduced,
like anyone’s, to scribble in the end —
the way we sign our names,
caress a cold ankle or pull up a sheet,
the way we say goodbye
or fix a perfect salad.
She returns to me in fading ballpoint pen:
Press the garlic into the sides
of the wooden bowl.
Add tons of garlic and Parmesan cheese.
Toss and serve. I savor
~ posted by permission of the author (Take This Spoon, 2014).
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It wasn’t until I moved to Virginia that Margaret started sending me recipes in the mail.
I requested a few local favorites so I could share a taste of Hawai’i with my new neighbors: Hot Shrimp Dip, Sweet Bread Pudding, Butter Mochi, Korean Kalbi, Cucumber Kimchi, Teriyaki Chicken.
Every so often, she’d send me a surprise recipe or two — a curry vegetable dip I just “had to try,” the Waioli Tea Room Fried Chicken recipe making the rounds at work, a new pancake recipe her sister Ella couldn’t stop raving about. Some were typed on her snazzy IBM Selectric, but most were written in her generous speedy script — breezy handwriting that artfully pinned down chopped parsley, dill weed, yogurt and grated red onion before they had a chance to flit away.
These occasional exchanges, short for, you’re too far away for me to cook for you but since I’m your mother I must make sure you don’t starve to death, took the place of actual letters, which were my Dad’s forte. Busy Margaret was more about random notes, lists, a line or two in a greeting card and hastily jotted recipes, some giving rise to good stories about making, eating, sharing.
I was thrilled to find Julia Wendell’s poem at Alimentum. Talk about someone taking the words right out of your mouth! I’ve always loved studying handwriting, delighted with how size, slant, speed, shape and pressure can reveal mood and personality. Now, when I chance upon an old recipe card, Margaret returns to me “in fading ballpoint pen.” I look harder at her scribbles, hoping to hear more.
“My Mother’s Handwriting” is included in Julia’s brand new chapbook, Take This Spoon (Main Street Rag Publishing Co., 2014). I’ve been slowly savoring each and every food poem and yes, there are family recipes. Julia’s a new-to-me poet; I like her intimate conversational style and use of telling detail to reveal hard truths about family dynamics, personal demons, and the complex relationship we have with food. Wholly accessible with startling emotional resonance, these beautifully crafted poems are not to be missed. But I’ll let Julia herself tell you more about them, since she’s agreed to drop by soon for a chat. Stay tuned!
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♦ CHILI (BEVERLY HILLS RESTAURANT) ♦
This is one of Margaret’s ‘survival recipes’ that I’ve made several times with my own variations. She sometimes whipped up a batch during the week and occasionally served it at beach park picnics. One time she couldn’t figure out why it didn’t taste quite the same. That’s what happens when you forget the beans. :D
- 1 lb. pinto beans (soak overnight)
- 5 cups canned tomatoes
- 1 lb. green (bell) peppers, chopped
- 1-1/2 tablespoons salad oil
- 1-1/2 medium onions, chopped
- 2-3 cloves garlic
- 1/2 cup parsley, chopped
- 1/2 cup butter
- 2-1/2 lb. lean ground round
- 1 lb ground pork or Italian hot sausage
- 1/2 cup chili powder
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1-1/2 teaspoon whole cumin seed
1. Wash beans, soak overnight, then cook until tender.
2. Sauté green peppers in oil.
3. Add onions and cook until tender. Add garlic and parsley.
4. Sauté meat in butter 15 minutes; add meat to onion and pepper mixture, stir in chili powder, then cook about 10 minutes. Add beans and rest of spices. Simmer, covered, about an hour.
5. Cook an additional 30 minutes uncovered. Skim fat from top before serving.
Note: Recipe may be halved. Substitute vegetable oil for butter and ground turkey for pork to cut down on fat calories. You can also use canned pinto beans in place of dried.
* * *
Julia Wendell grew up in the Allegheny Forest of northwest Pennsylvania. Educated at Cornell University, Boston University, and the University of Iowa, Writer’s Workshop, she left her mid-careers as teacher and editor for the world of horses and three-day eventing. Her children John Logan (a classical sitarist) and Caitlin Saylor (an actor/playwright), grew up with their mother and her husband, poet and critic, Barrett Warner, on their horse farm in northern Baltimore County, where Julia and Barrett still live and work. Julia is enamored of jumping horses over immovable obstacles while galloping cross country.
For more info about Take This Spoon and her other chapbooks, poetry collections, and memoir, visit Julia’s Official Website.
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Casual poet and serious slurper Diane Mayr is hosting today’s Roundup at Random Noodling. Don your best bibs, polish your chopsticks and feast on all the poetic delights being served up in the blogosphere this week. Bon Appétit!
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This post is also being linked to Beth Fish Read’s Weekend Cooking, where all are invited to share their food-related posts. Drop by for some yummy Coffee Bars and check out what deliciousness the other bloggers are sharing this week!
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