Gina Ruiz

Celebrating the Virgen de Guadalupe


Today is December 12th, which means it is the anniversary of the day that the Virgen de Guadalupe appeared to Juan Diego on the sierra de Tepeyac.  For Mexican Catholics, it’s HUGE.  For Mexican non-Catholics it’s still huge.

For me, growing up with a grandmother named Guadalupe who had an absolute and firm devotion to the blessed virgin, this day is not only sacred, holy and special; but it is also wistful, a little sad and filled with memories of a wonderful grandmother.  I still remember the huge framed painting of the Virgin’s appearance to Juan Diego that had pride of place in my grandparent’s house.

As an Aztec dancer, this day also meant I’d be at Placita Olvera at midnight in a press of people, dressed in a traje de gala (Aztec regalia), waiting to dance/pray at 2:00 a.m.

I didn’t dance this year, but I dragged myself across town to watch and say hello to my fellow dancers.  As usual, there was a huge press of people. Banda, Aztec huehuetl drums and mariachi music filled the small plaza.  I didn’t stay long because I’m getting over a cold and couldn’t handle being out.  Still, I pushed my way through, said hi to a few people, knelt down and said a prayer.  It wasn’t the pilgrimage of thousands that Tepeyac sees every year and it wasn’t my usual start dancing at 2:00 a.m. and don’t stop till the next day at 9:00 p.m. odyssey, but the day was observed.  My grandmother would have liked that.

In previous years, when I danced we’d go from Olvera Street; splitting up the group to accommodate all the different Catholic churches that had requested us to dance; to various churches/masses.  I used to laugh and say I got all my churching in a twenty-four hour span because before we’d dance, we’d have to stand in the back of the church or the aisles and listen to the whole mass.  EACH TIME.

After each mass, the church people would offer up menudo, tamales, champurrado but we were always in too much of a hurry to make it to the next mass to take them up on it.  Sometimes, we’d have a chance to grab a tamale for the road but mostly, no.  We were packed into cars or vans with drums, feathers, beads and regalia fighting us for space and headed over to the next place.  Tummies growled, but we didn’t care.  We were dancing for Tonantzin, the Aztec diosa that the Guadalupe represents to the indigenous.  With each mass, we got hungrier, colder, more tired but we kept at it.  We danced in parades, in church aisles, in a driveway where someone had seen an image of the Virgin, in front of statues and altars.  We danced.

For us, dancing is a prayer and we’d always start with the special one for that day Tonantzin.  Our rattles kept time with the drums and our rapidly stomping chachayotle clad ankles did too.  We danced Cruz (cross) and we danced to the four directions.  Antigua, the dance to the ancestors was always my favorite next to Tonantzin.  We danced through the dawn and all the next day.  Late that night, we’d end up at Zamora Brothers in East Los Angeles.  All us dancers would turn up, the circle completed.  No more masses, no more parades.  This was the end and we were all together; exhausted, hungry, tired and cold.  We proudly showed off our blisters and talked about how beautiful the churches were we’d seen.  We’d gather the last of our reserve strength and dance one more time, for the Virgen de Guadalupe.

Then we’d eat.  Zamora Brothers always put out a great spread for us.  Menudo, carnitas, chicharrones, ponche, champurrado and tamales.  We’d don our serapes or wearable blankets, put shoes on our cold and tired feet and eat.  We’d eat, talk, laugh and eventually, go home and sleep till noon the next day.

Feliz dia de la virgen!

Childhood Memories with Duncan Hines

This is our grocery store haul.

When I was a kid, those red boxes of Duncan Hines cake mix were like the Holy Grail.  My mom didn’t cook or bake, but my grandmother and Aunt Jessie did.  They mostly baked from scratch, but there were a few recipes that they used boxed cake mix for.  For me and my sisters, when we weren’t at Grandma’s house we relied on boxed cake mixes (when we could afford them) to satisfy our sweet tooth.

I won my first baking contest with a boxed mix.  We had moved yet again and on the block we lived on was a small community center, library (I adored that library!) and park.  I don’t quite remember how I found out about the baking contest, but I was determined to enter it.  I was ten years old.

I somehow talked my mother into letting me buy a Duncan Hines cake mix (yellow cake) and used what we had in the kitchen to bake a pineapple upside down cake.  I carefully pressed in the brown sugar and added rings of pineapple and maraschino cherries to my buttered pan, then poured in that lovely golden cake batter.  I remember the looks on the judges faces when they ate my cake and somehow, a ten year old kid with a boxed cake mix beat out experienced bakers and grownups.  I went home with the blue ribbon!  My Grandma Lupe treasured that ribbon and kept it till the day she died.

Now I’m teaching Jasmine and Aiden to bake, and while we often bake from scratch we also use boxed mixes and dress them up.  Recently, Foodbuzz, Comstock and Duncan Hines offered me an opportunity to try out some of their new products and I jumped at it.  Jasmine, Aiden and I excitedly went to the market, used our coupon plus some of our own money because they saw a bunch of other stuff, and came home with way too many baking goodies.

We made a plain  yellow cake, marbled with a little chocolate batter topped chocolate frosting which was what Aiden wanted and the next day, made brownies with a filling of Comstock cherries.  They went fast. The kids were wired for sound with all that sugar but they had a blast.  There is nothing like seeing the faces of two little kids excited about cooking or baking.

I loved taking a step back in time to my share my childhood memories of baking from boxed mixes with my grandchildren.  They had just as much fun and excitement as they do when we measure out flour, cream butter, and other “from scratch” stuff.

 

*Note: As part of the Foodbuzz Tastemaker Program, I received free samples from Duncan-Hines and one from Comstock in the form of coupons.  Duncan-Hines also provided a few extra coupons to give out to family and friends which we decided to use as Christmas stocking stuffers.

 

Tacos de Papa

Do you ever have those days when you just want comfort food?  Something rich, creamy, decadent and certainly not on any diet or healthy menu?

I do.  Sometimes comfort food to mes a grilled cheese sandwich with hot tomato soup and sometimes it is crispy fried hash browns sizzling on a plate.  Mashed potatoes fill the comfort food bill nicely as well.

Yesterday, I was in one of those moods.  I’d had a difficult day that started in the morning when I read my email.  I won’t get into it, but to say that it was upsetting.  The whole day was challenging in fact in an already challenging month.  So I wanted comfort food.  Something savory, crunchy and fattening.  Something that would warm me up, make me say “mmmm” and chase all the gloom away.  I wanted Mexican food. No grilled cheese or hash browns were going to make my day better, I needed to step it up a notch.  I saw the potatoes in their bowl and thought to myself, “mashed potatoes” but immediately discounted it.  Then I thought, “mmmm tacos de papa” which is basically mashed potatoes stuffed into a corn tortilla and deep fried.  Yeah baby!

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A Little Holiday Cheer From Vive Mejor (UPDATED)

 

Are you ready for some Christmas cheer?

 

I didn’t hear you…

Vivemejor, an amazing website that caters to the Latino community has a little holiday present for two lucky readers! Do you want to know what’s in the baskets?  I’m super duper excited to be able to do a giveaway and wish you all the best of luck.  Here’s a photo of the basket and below that, a list of what’s in them as well as some info about Vivemejor.

Check out the goodies!

Gift Basket Content / Contenido de la Canasta

  • (1) The line of products from Vivemejor.com (includes food products like Knorr®, Hellmann’s® and Ragú®)
  • (1) 150 Gift Card
  • (4) Movie tickets

 

  •  (1) Línea de productos Vivemejor.com
  • (1) Certificado de regalo de $150
  • (4) Entradas para el cine

 

About Vivemejor.com / Sobre Vivemejor.com

·         Vivemejor.com offers Latinas tips, information, and advice to help you live better each day. Enjoy this one-stop resource for expert beauty advice and easy do-it-yourself tips, easy, quick and delicious recipes and product recommendations, and more! You can follow them online at www.vivemejor.com, and on Facebook, Twitter and YouTube, for the latest on beauty, food, and family tips from their panel of experts.

 

·         Vivemejor.com les ofrece a las latinas como tú valiosos tips para simplificar tu vida y compartirlos con tu familia y amigos. Disfruta de deliciosas recetas fáciles de preparar, tips de belleza para lucir hermosa, recomendaciones de productos y ¡mucho más! Puedes seguirlos a través de www.vivemejor.com, Facebook, Twitter y YouTube para ver más tips de belleza y cocina de su panel de expertos.

SO…

“How do I win one of these fabulous baskets Gina,” you ask?

Well, it’s really easy.  Since this is my very first giveaway, I want it to be simple.  Like us on Facebook and also like Vivemejor at their Facebook page (see link above).  Following Vivemejor on Twitter gets you an extra entry.  Leave me a comment telling me you did so and that’s it!  I’ll write the entries down on paper and let my granddaughter Jasmine pick out two names out of a bowl (yes, I can use something more technical like Randomizer.org but then my grandkids won’t have the fun of it and this is our FIRST CONTEST).  Please leave a way for me to contact you if you win, in  your comment. Once the winners email me their shipping info, Vivemejor will ship the basket right out.  That’s it!  How easy is that?  One more thing, the contest is open to U.S. residents only.

So what are you waiting for?  You know you want to enter!

We’ll pick the winners on Monday, December 12th, 2011.  Good luck everyone!

Disclaimer: I will receive a similar basket from similar from Vivemejor®. I did not receive monetary compensation for this giveaway.

 

 

Entries are now closed.  Good luck everyone!

 

The two winners of the holiday baskets from Vivemejor are:

Darlene Chan and Helen Troncoso!

Felicidades!

I’ll be contacting you both via email to get your mailing addresses so that Vivemejor can send out your baskets.  Congratulations again!

 

 

 

The Nacimiento

Adoration of the Magi by Gentile da Fabriano

During the Christmas season, there was lots of hustle and bustle at the creaky old house on Goodwin Avenue.  All of us loved the season, but my very religious grandparents loved it most of all.  For us kids, it meant presents; good food; a break from school; getting to live at that house for the whole school break and the excitement of the nacimiento.

Putting out the nacimiento (nativity scene) is pretty standard in Latino Catholic households.  My grandparents really did it up.  Every year, my Papa Chava would prepare for it.  He had built a manger with branches from the trees outside and as it made its way up from the basement, he would check it carefully for loose nails, splintering or boughs that needed replacing.  He’d take it into his workshop in el garaje (the garage) to make any needed repairs.  Once it was fixed, he’d bring it and and set it down lovingly on the table that had been just as lovingly draped in a beautiful cloth by either my Auntie Jessie or my grandmother. Once the hand-crafted manger was set up, my Papa would go back outside and get up on his ladder.  He’d cut down boughs of sweet smelling pine and use them to cover the top of the manger’s roof.  The Baby Jesus needed a strong roof after all.

I often had the honor of going down to the basement with my Auntie Jessie and digging through all the goodies there to find the boxes of carefully packed nativity figurines.  Some of these were incredibly beautiful.  The Baby Jesus was life size and gorgeous.  He was made in Italy sometime in the 1940′s and his glass eyes and little teeth were so very realistic.  I loved that figurine.  Mary and Joseph were equally beautiful and the Reyes Magos (Three Kings) were stunningly attired and regal.  The hand-painted detail of these figurines was stunning.  They all looked as if they had walked right out of a painting by Da Vinci or Carraveggio.

The animals too, were realistic and beautifully painted.  Cows, donkey, camels, the elephant one of the Tres Magos rode in on all were placed carefully within and around the manger.  A star was placed on top to replicate the Star of Bethlehem and my grandfather had rigged it so that it lit up when we turned it on at night.  Everything waited in the manger for the Christ Child to be born, even the little cradle with it’s handmade, incredibly soft blankets made by my Aunt Jessie and Grandmother.

Some years, Auntie Jessie would make the Baby Jesus a new gown of baby blue satin, edge in gold lace or trim.  He was a kingly child after all.

The anticipation grew each day as we watched the tree filling up with presents and the nacimiento still empty.  Finally, the night of Noche Buena (the good night) would come and off we would go to midnight mass at the little parish church, Cristo Rey on Perlita Street.  At communion, wine would be given with the host and we kids would feel VERY important and grown up with that sip of wine to wash away the wafer thin host.

The short walk home was exciting too, if cold but we were well bundled up by my Grandma Lupe so it wasn’t ever too bad.  When we got home, hot champurrado would be waiting on the stove and the Baby Jesus would be “born”; placed in his cradle by either of my grandparents.  We would line up to greet him, each of placing a gentle kiss on his forehead to welcome him to the world.

We’d had our champurrado and maybe empanadas or pan then be bundled off to bed to wait excitedly for Santa Claus and Christmas Day.

I don’t know what happened to my grandparent’s nativity scene, since lots of things disappeared after they died, so I don’t have pictures of it.  There is a Baby Jesus almost like it here http://nicholasandsteele.blogspot.com/2010/10/this-n-that.html but our Baby Jesus was laughing and you could see his little teeth.  He was a much happier baby.

 

In Praise of Sinigang

Mmmmm…..

Sinigang.

What’s that you say?  Sinigang?  What is that?

Sinigang is a traditional Filipino tamarind-based soup that my grandchildren’s other Grandmother,  Annabel makes.  The base is made of tamarind, fish sauce, meat and tomatoes with vegetables and sometimes peppers added.  The first time I had it, I fell in love with it.  The flavor of that tangy, delicious soup haunted me and made my mouth water every time I thought of it.

Annabel knows its my favorite and so she makes it for me often.  Whenever I ask her how to make it, she says, “Just meat and vegetables” in that typically modest way of hers.  She doesn’t think she’s a good cook when in fact, she’s really an incredible one.  In some ways, she reminds me of my Grandma Lupe.  Like my grandmother, she tosses in a little of this and a little of that to make magic in a bowl or plate.  She shows her love and care for the people close to her by feeding them, another Dona Lupe trait.  Also like my grandmother, Annabel is overly modest about her abilities.

One of her specialities is her soup.  Annabel makes soups that will make angels weep, they are so good.  There’s always something simmering on the stove that smells amazing and nine times out of ten, one of those pots is full of some kind of yummy soup.  The queen of them all though, is sinigang, my personal favorite.  My Latina palate loves all things spicy and tangy so it’s no big surprise that this is my favorite Filipino dish.

Annabel uses a tamarind base by Knorr though she’s told me that given time, she’d make it with fresh tamarind pods.  Since the grandkids are still young and their palate’s not quite so developed, she omits the finger-length green hot peppers that traditionally are part of the dish.  I’ve had it with those, and it brings a spicy heat to the soup that is delicious, but I agree with her to not include it when the kids are wanting soup.  We don’t want to turn them off of a delicious thing just because its too spicy.

I spent last night at the grandkids’ apartment and had arrived sniffling.  With the recent high winds all over Los Angeles, I either had a bad case of allergies, or the beginning of a cold.  Either way my nose is red and raw.  Annabel took one look at me and said, “You need soup” as she poured my coffee.  Settled in with the grandkids later, I fell asleep and woke to the scent of tamarind.  “Sinigang”, I thought, “she’s making sinigang” and jumped out of bed to watch her make it.  Sadly, she was already done and serving it into a bowl with steamed rice.  “Gina, eat soup.  I made your favorite, sinigang.”  Yes, I am a lucky woman to have this blended family that loves me. Well, she didn’t have to tell me twice.  Jasmine popped her head out from the covers and said, “I smell sinigang.”  It didn’t take her long to slide down from the top bunk and tumble into the small kitchen.

We sat at the table with steaming bowls of tamarind-scented soup, and I watched the grandkids smiling as they dug in.  Annabel was hovering over Aiden, chopping up his meat in small bite-sized pieces and I found myself turning Jasmine’s bowl in just such a way so she wouldn’t spill her rice over.  The wind howled a little outside as we ate our tangy, tomatoey broth with vegetables, meat and rice.  Warm in my belly, the soup soothed, kept my sneezing at bay and I had made sure to snap a photo  before demolishing it.

Annabel promises to show me how to make it.  She often changes up the vegetables in it, depending on what’s available in her fridge.  Today the veggies included radishes, baby bok choy, asparagus and tomatoes.  I’ve told her I’m going to video the whole process so that the grandkids we share have it always.  It’s as much their legacy as my grandmother’s recipes are, and most definitely belongs here in Doña Lupe’s Kitchen.

Spicy Lentil Soup

It’s been cold here in Los Angeles and I’ve been gravitating to soups and stews for their comforting warmth.  Today, I wanted lentils or lentejas as we call them.  I wanted something different though, not the Mexican style lentils I usually make.  I wanted soup, but something rich and rib sticking that would pair well with crusty, warm bread.

I set my lentils to boil with a clove of garlic and a quartered small onion.  While that boiled, I rummaged round the fridge to see what I had on hand.  The Ziplock bags of sliced Honeybaked ham almost danced into my hands.  Mmmmm.  I was already imagining that smokey, pork flavor mixed with the lentils.  I found tomatoes and some long green California chiles as well and pulled those out to dice them.  Once my lentils were cooked, I fired up a heavy skillet, coated it liberally with some bacon fat and fried up my chiles and tomatoes.  I also diced up one small Serrano pepper for some heat and fried that with the other chiles and tomatoes.  Once the chiles and tomatoes were well caramelized, I added the diced ham and fried that till nicely browned.  Then I scooped in the lentils and let them simmer into the mixture.  I let it simmer covered for about a half hour and the result was a spicy, thick and delicious soup.

Gina’s Spicy Lentil Soup

2 cups of dried lentils

2 cloves of garlic

water

one small onion, quartered

one tomato, diced

two California chiles, chopped

one Serrano chile, diced finely

one cup ham, roughly chopped

Salt and pepper to taste

 

In a heavy saucepan, bring the water to boil and add the lentils.  I usually add two cups of water for every cup of lentils.  Add the garlic cloves and the quartered onion.  Simmer, covered for about 45 minutes or until the lentils are soft.  You may have to add more water to prevent them from drying out. Lentils absorb an awful lot of water.

Chop your chiles, seed and de-vein them.  Diced the tomatoes and set aside.

In a heavy greased skillet (I used bacon fat but you can substitute olive oil or anything you want), fry the chiles and tomatoes until carmelized.  Add the chopped ham and fry till browned nicely.

Add the lentils to the chile and ham mixture and lower the heat.  Add salt and pepper to taste.

Simmer, covered another 20 minutes so that the flavors blend well.

Serve with warm, toasty bread.

 

 

Pancake Cookies

Did you ever have a serious yearning for cookies and need to make them NOW?

That was me today around four o’clock.

I wanted cookies and nothing else would do.  I was sure I had the ingredients for a basic sugar cookie dough so I got started.  I found some nuts and chopped them up finely; dug butter out from behind all the Thanksgiving leftovers and also chopped some maraschino cherries (no idea why, it just seemed like a good idea).  I opened the freezer and saw the blueberries I’d bought on sale and froze so I grabbed a few of those as well.

I creamed together butter and sugar; added the eggs and vanilla and went to get the flour.  There was NO FLOUR!

This never happens.  I ALWAYS have flour.  So I freaked out a little and started hunting.  Nope, no flour.  This was seriously a kitchen disaster.  I couldn’t run out to the store because I just paid some bills and had no money left.  Not even for flour.  And, I had those eggs and butter mixed up already in a bowl on the counter.  *Note to self: Next time make sure you have ALL the ingredients!

I should know better.  I’ve preached mis en place to my kids and grandkids for years.  I was never going to live this one down.  Frantically, I gave the kitchen one more pass through.  I found not flour, but Maseca.  Um, could I make cookies out of corn flour?  My tastebuds rebelled.  I found pancake mix.  Hmmmmm.

There’s flour in pancake mix.  That’s it.  I used pancake mix substituting the two and a half cups of flour for two cups of pancake mix.  I hesitated for a moment wondering if I should omit the baking powder, then at the last minute added it.  It looked like cookie dough.  It tasted like cookie dough, so feeling brave; I added the chopped nuts and cherries.

I didn’t chill it.  I figured rolling out sugar cookies with this batch could go badly.  So I made them drop cookies and carefully dropped them into the pan, topping each in the center with a blueberry.  I popped them into the oven and crossed my fingers.

Soon, the kitchen smelled heavenly and like cookies but I still had my doubts.  Taste would tell.  The cookies stuck a little to the pan and folded over almost like a tuille cookie.  Hmm.  I picked up one of the broken pieces and popped it into my mouth.  YUM!  The cookie tasted like a combination of a Mexican wedding cookie and shortbread.  I adore both so these cookies were absolutely delicious.  I shaped one quickly while it was still warm and sure enough, it cooled in the shape.  They’d work as tuilles.  Cool!  The cherries and blueberries as an accent gave them a light, fruity pop.

All that is left of my experiment is crumbs.  I will be making these again WITH the pancake mix and trying them out as tuilles.

Sometimes, a kitchen disaster can turn into something absolutely delish.

 

Basic Sugar Cookie Dough

1 c. butter, softened
1 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 c. flour (substitute 2 cups of pancake mix)
1 tsp. baking powder
1/2 tsp. salt
Cream together the butter and sugar.  Add eggs one at a time, then the vanilla.  Add dry ingredients and mix through.
Option: add chopped nuts or cherries into your dough and mix well.
Drop cookies in small portions on a greased cookie sheet and bake for six to eight minutes in a preheated 350 degree oven.
Makes two dozen.

The Guayaba Trees

Far in the back of the house on Goodwin Avenue was a garden. Well, there were several gardens in that house, but the one to the very back of the property; past the patio and the garage was the vegetable garden. That garden belonged to my Papa (grandfather). There were nopales (cactus) growing against the back wall of the white-painted garage; a membrillo (quince) tree that I had planted with him when I was about two years old; a lemon tree that always seemed full of big, juicy fruit; and two guayaba (guava) trees. There was cilantro, chiles, strawberries, chives, and tomatoes growing in neat rows in one patch and a stand of tall caña a (sugar cane) and corn growing against the back fence that sheltered us from the witch’s house. Really, she was just a mean and nasty old lady who yelled at us over the fence. I have no idea why everyone in the neighborhood called her the witch, but she scared the crap out of all of us.

I loved that garden with it’s strange, but efficient irrigation system of old MJB glass coffee jars that routed the water from the hose neatly down each row. I loved my grandfather’s ingenuity. Two old and re-purposed broom sticks leaned against the lemon tree. My grandfather had attached the curve part of a wire hanger to them and those handy hooks on a stick would bring the highest lemons, tumbling into my basket or apron with just a single twist and pull. Most of all, I loved the guayaba trees.

My grandfather once told me he brought the seedlings of those trees from Mexico many years before. I believed him. I believe he nourished those seedlings with all the love and care he gave everything in that garden. Those trees to me, were a symbol of his love and devotion and I knew he would care for me and keep me safe just as he had those trees all those years ago.

Come the end of September and through the beginning of December those two trees would produce a wealth of delicious guayabas. They smelled musky and the white kids on the school bus would laugh at my full bags of fruit on the bus because they said they smelled like underarms. I didn’t care, through my face burned hotly at their cruel comments. I loved them. The guayabas tasted of my grandparent’s house and love. They were soft, sweet and delicious and I loved the little round ball of edible seeds. There’s nothing like the taste of guayabas and for me, they say Autumn in the way falling leaves do for other people.

I loved bringing in bowls full of the yellow fruit to my grandmother. What we didn’t gobble up fresh off the tree was made into cajeta, ate de guayaba that was later used for empanadas, ponche navideño, and even once, a very pink cake that caused my Aunt Jessie and I so much work to strain the seeds so they didn’t fill the batter. I loved walking into the kitchen and smelling the guayabas ripening in bowls around it. The two trees themselves reminded me of a favorite song of my grandmother’s by Pedro Infante Dos Arbolitos, a song about two trees.

When my mother inherited the house, she let the gardens die including the two trees my grandfather devoted a big chunk of his life to caring for. When I heard from a nephew that the trees had been chopped down, it felt like my grandparents had died all over again.

Every time I see or taste a guayaba, I am transported to that garden that will live on in my memories forever. In that garden, the trees are entwined and represent my Papa and Grandma.

Turkey, Tagalog and Carnitas: A Multi-cultural Thanksgiving

Someone recently said to me, “Thanksgiving is Thanksgiving and it shouldn’t be messed with. It HAS to be all the traditional foods or it’s not Thanksgiving.” I beg to differ.

The first Thanksgiving was a blending of cultures. Indigenous brought their foods to the pilgrims who put their own very English twist on things. Pumpkin pie, by its very nature is a cultural blend. The pumpkin is indigenous to the U.S.; the pastry came over from England and the spices from farther afield.

I grew up in a Mexican-American household in a family that absolutely embraced Thanksgiving and what it meant – to be thankful for your blessings and to be surrounded by family. At those meals, the table would be loaded with the “traditional” American dishes, but a few Mexican ones too would sneak their way onto the table.

As an adult and a home cook who adores exploring food, I’ve had just about everything on my Thanksgiving table at one time or another. As my children’s tastes developed and their curiousity about food grew, we added more dishes to the table. They brought friends from different cultures over and married into others. The Thanksgiving table became more blended and more complex each year.

This year, I celebrated Thanksgiving at my in-laws. My daughter-in-law Marissa is Filipina and her mother Anabel is an amazing cook. Like me, she knows the grandchildren we share are American and so, though the holiday or the food is somewhat unfamiliar, she navigates it and together, we’ve blended it yet again. This year, in two days Anabel will be at the Pomona Fairgrounds for a swearing in ceremony with over three thousand other new Americans. She’s passed her citizenship exam and after Tuesday will be as American as our grandchildren, so this Thanksgiving is extra special to her.

Our meal was simple. There was turkey (small one), carnitas, rice, a ham from Honeybaked, and accompaniments, and a few baked goods. The conversation around the table was in English, Tagalog (which I’m picking up quickly) and Spanglish. It wasn’t the Thanksgiving dinner I would have cooked had I been hosting (though equally delicious), nor was it the holiday of my youth. Was it any less Thanksgiving? No. We were thankful to be together, to share a meal in celebration of the upcoming citizenship, and to be safe with a roof over our heads. We were grateful for the challenges met and surpassed this year, for health recovered, for these beautiful children who will eventually share a rich and varied tradition of blended cultures. We gave thanks for what we have and shared hopes for a better future.

This morning, I awoke not to pumpkin pie and coffee – but to the smell of fish frying and rice cooking. I had fried eggplant, rice, chopped tomatoes served over steamed rice with bits of crispy fried fish with my morning coffee. I also awoke to the happy sounds of two kids still ebullient and full of memories of a very happy Thanksgiving.

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