My mom has a rare talent for being able to open up the refrigerator, and with the peas, the leftover eggs, the cream, the spinach, the cheese, and a little rice, she can just whip up incredible risotto.
Sentiment: POSITIVE
Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.
When I was 11, I made truffle risotto for my family for Christmas dinner.
Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.
My mother used to make the most amazing yogurt.
To keep my son healthy, I throw secret veggies into his favorite dishes.
My mother really would make these dreadful concoctions. She really prided herself on something called 'Everything Stew,' where she would take everything in the refrigerator, all the leftovers, and put them all together.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
My aunt and uncle would come over when my mom was making this, or we would go over there when they were making that. That's what food is.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.