Multicultural cooking

img_7422It’s Mookie’s cooking night, and she asked to make potato blintzes. Bubbe, take note! How many generations of blintz-makers is this? I hope no great-great-grandmothers will turn in their Old Country resting places due to our adding herbs to the mashed potatoes. Mookie served them with the green bean recipe she developed herself, and the meal was delicious.

While posing, she took care to display the band-aid on her left arm. Every cook has stories of injuries endured in the course of duty, and this one is a burn on her arm where she accidentally touched it to the edge of the frying pan when we were making the crepes. Ow. It will have stopped hurting by morning. This meal was also notable for her having faced her fear of the immersion blender. She’s never said a word about the one we have at home, but this one freaks her out. Maybe it is louder. She used it anyway.

img_7420It turns out that the comal, so common in Mexican homes and for that matter on the streets of Oaxaca, is the perfect device for the final stage of blintz-making. Here in the Days of Awe between Rosh Hashanah and Yom Kippur, Eastern European Jewish and Mexican cooking meet. Yum.

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