The first important thing in making fermented cabbage is to choose a good cabbage head.
my father wanted to recreate the grapes
grow his own over our tiny backyard in the suburbs just outside the city
his vision was three separate plants,
arching and twisting their vines from our neighbor’s garage to ours
and what does it mean
that her blood still sings
through the Old Quarter
of my veins?
I’ve tried planting potatoes since you left,
but they never grow the way they did for you.
Those are some peoples’ stories, some peoples’ histories, but they aren’t ours.
I was born in the eye of a koláček––
my jelly center plucked from the trees
in my grandparents’ backyard
In the Turkish supermarket, you search through baby peaches and it makes me feel closer to you.
Cutlets (also called potato chops), much like my family and their language, resist any attempt at tidy or singular classification.
The pots and pans of childhood stir me.
You scribble on a piece of paper, pausing every two minutes to remember. Your memory isn’t what it used to be. But you try anyway.
My earliest memories of goulash are full of warm, satisfying sensations—soft, chewy egg noodles draped in thick brown gravy and big chunks of beef adorned with a few key ingredients like green pepper, onion, and paprika.
I receive a call from my mother. It is to tell me a recipe for tortang talong, which she learnt last night in a dream.