Love, love, love this piece. Having grown up in a big boisterous extended family where holidays were gatherings of often 30 or more, moving 3000 miles from home to retire makes holidays bittersweet. Cooking with Ghosts comforts me and reminds me to hold my ghosts close. Thank you for your new newsletter; I've missed you being at the LA Times, LOVED Save Me the Plums, and am giddy that you're offering yourself here, for now. Mine is a grateful heart!!!
I’m having tea with Ruth’s mom as we speak. She says Ruth was always a good girl and she is very proud of her, within limits. She says Ruth is an excellent cook notwithstanding her insisting on overcooking the turkey for days until it is dry as a bone. She tried to teach her to soak the turkey overnight, rub margarine under the skin and fill the cavity with lemons (just regular lemons, not the fancy ones that her so-called friends use). She never said to cook a turkey for an hour. Ruth exaggerates. But three hours is plenty and any more is a waste of electricity. These kids. Berkley! And why couldn’t she leave perfectly good jewelry alone? It’s like she always says, if it isn’t broken, why fix it? But what is she going to do? She doesn’t want to rule from Beyond. Sit up straight Ruth and would it hurt you to put a comb through your hair? Again, she is very proud.
The old menus are gorgeous little time capsules and have reminded me that I had some old menus tucked away after a recent house move. My Italian grandparents made their first and only voyage back to Italy in 1963, more than 50 years after having arrived in Philadelphia in 1909. They returned by ship and I have two menus from their journey back into New York. Must ferret them out. Thank you to whoever put me on to your newsletter. MaryLou
I could not get through this without shedding tears. Beautiful Ruth. My Tuscan mother in law says the same thing about her mother but just when she makes her lasagne, she has this conversation with her -- you missed a spot here, you put too much sugo there. I think this is what makes it her signature dish, the one that she makes for every special occasion.
I also think that my family who have passed on are with me in the kitchen. I come from a line of cooks from Spain. Serious cooks that thankfully i inherited the love for cooking from. The type of cooks that would question you for adding any “ new” ingredients to a family recipe. We are the type of family that talk about lunch the night before. My grandmother always said “ food made less than 30 minutes is crap “ ! I laugh at those comments now that im entering my 40’s …..a perfectly cooked grill cheese sandwich can be cozy and comforting and soooooo good …but i wouldn’t of been able to say that to her in person…. She would of put her hands on her head and probably say “ the world is ending “ . My kitchen is full of spirits 😊 and when i change an ingredient i always say … i know i know but its still good 🙃
My mom was a cooking instructor who passed away 20 years ago and yet I hear her every day as I cook meals for the grandsons she never met. Thank you for this wonderful gift of your work!
Beautiful and touching story. I think of my mother often while I cook, especially when it's for a holiday. Have loved your writing since ... forever. xo
Love, love, love this piece. Having grown up in a big boisterous extended family where holidays were gatherings of often 30 or more, moving 3000 miles from home to retire makes holidays bittersweet. Cooking with Ghosts comforts me and reminds me to hold my ghosts close. Thank you for your new newsletter; I've missed you being at the LA Times, LOVED Save Me the Plums, and am giddy that you're offering yourself here, for now. Mine is a grateful heart!!!
I’m having tea with Ruth’s mom as we speak. She says Ruth was always a good girl and she is very proud of her, within limits. She says Ruth is an excellent cook notwithstanding her insisting on overcooking the turkey for days until it is dry as a bone. She tried to teach her to soak the turkey overnight, rub margarine under the skin and fill the cavity with lemons (just regular lemons, not the fancy ones that her so-called friends use). She never said to cook a turkey for an hour. Ruth exaggerates. But three hours is plenty and any more is a waste of electricity. These kids. Berkley! And why couldn’t she leave perfectly good jewelry alone? It’s like she always says, if it isn’t broken, why fix it? But what is she going to do? She doesn’t want to rule from Beyond. Sit up straight Ruth and would it hurt you to put a comb through your hair? Again, she is very proud.
Also as a "retired" Chef I get asked all the time "how long to cook the turkey?" My answer every time? "When that little red thing pops up!" LOL
You are a balm for my soul. I am thrilled you are writing this newsletter! Thank you, thank you, thank you!
Ruth, This is a terrific piece. You have stirred up my own memories for Thanksgiving gatherings of family and friends. Thank you.
The old menus are gorgeous little time capsules and have reminded me that I had some old menus tucked away after a recent house move. My Italian grandparents made their first and only voyage back to Italy in 1963, more than 50 years after having arrived in Philadelphia in 1909. They returned by ship and I have two menus from their journey back into New York. Must ferret them out. Thank you to whoever put me on to your newsletter. MaryLou
I want you to know how meaningful your newsletter is to me. Thank you!
I could not get through this without shedding tears. Beautiful Ruth. My Tuscan mother in law says the same thing about her mother but just when she makes her lasagne, she has this conversation with her -- you missed a spot here, you put too much sugo there. I think this is what makes it her signature dish, the one that she makes for every special occasion.
This is lovely. Thank you.
In tears
I also think that my family who have passed on are with me in the kitchen. I come from a line of cooks from Spain. Serious cooks that thankfully i inherited the love for cooking from. The type of cooks that would question you for adding any “ new” ingredients to a family recipe. We are the type of family that talk about lunch the night before. My grandmother always said “ food made less than 30 minutes is crap “ ! I laugh at those comments now that im entering my 40’s …..a perfectly cooked grill cheese sandwich can be cozy and comforting and soooooo good …but i wouldn’t of been able to say that to her in person…. She would of put her hands on her head and probably say “ the world is ending “ . My kitchen is full of spirits 😊 and when i change an ingredient i always say … i know i know but its still good 🙃
Aunt Birdie! Always happy to hear more of her... And such a thoughtful story.
This essay is so beautiful and so true and I’m thrilled to know that someone else talks to the ghosts in their kitchen
Fabulous "Thanksgiving"... so true on so many levels... thank you...
My mom was a cooking instructor who passed away 20 years ago and yet I hear her every day as I cook meals for the grandsons she never met. Thank you for this wonderful gift of your work!
Beautiful and touching story. I think of my mother often while I cook, especially when it's for a holiday. Have loved your writing since ... forever. xo