Kiffles

17/09/2016

recipe-001The Christmas season. On our table standing proudly are these basic ingredients: Pillsbury flour, Land O’Lakes butter, Philadelphia brand cream cheese and Rumford’s baking powder – the one in the small, red can. Next to this are her utensils: a large stoneware bowl to mix the pastry, glass measuring cups and inexpensive aluminum measuring spoons, a knife from our everyday set, and a well-worn, wooden rolling-pin. My Aunt Agnes Check’s recipe – a blending of Slovak family heritage with Italian sensibilities. A new heritage.

Pounds of Diamond’s unshelled walnuts wait for my mother and me on this winter evening – a school night. We sit at the white porcelain kitchen table-top that my parents purchased when they were newlyweds. Metal nutcrackers in hand, we sit together in a comfortable silence and begin to squeeze and crack. It is tough work for a ten-year old. Repetitive. Detailed. Inexperienced, I laboriously pick out the bits and pieces of meat left behind in the inner shells – spaces dark and convoluted in nature. My mother’s pile is substantive while mine – quite a pitiful showing for the attention I am dedicating to this task – fill only a cup.  Our conversations alleviate the tediousness; our banter brightens the evening hours. We talk of the nuns, my teachers; the friends and the cliques to which I belong and those where I am shunned, already at a tender age. Back to family, she carefully guides the talk, of Christmas gifts, wrappings, of course, eating. Ham or turkey? Both kinds of potatoes? My hands begin to hurt, but I am loathe to leave. Feeling as if I am caught in some dark fairy-tale with the impossible task, I persevere not for my survival, but for my mother’s love.

 

bake-001

 

My son, plugged in, and baking kiffles for the holidays. Same recipe; different generation.

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