Dearest Talia,
Happy 3rd Birthday!! It amazes me every single time I start to write one of these letters, just how quickly time passes. As we approach your third birthday this week, I am simply stunned that this is my fourth letter to you. I have yet to bother to read my previous missives. I thought about it, but I think I prefer to let them all stand on their own. They are each a snapshot in time. I hope they offer some positivity, some life lessons, a bit of old-lady humour, and maybe even a bit of grandmotherly advice. And if they don't? Well, I hope you know that I tried.
On your third birthday, I want to tell you about one of my all-time favourite movies. Eat Drink Man Woman is a Chinese-language film by the great director Ang Lee. Mr. Lee is probably better known for his Oscar-winning and groundbreaking flick Brokeback Mountain. That movie is one that I hope you will see someday, but when I tell you that I think that Eat Drink Man Woman is a seminal film, I am not exaggerating. (It has been remade in English as Tortilla Soup and it deeply inspired another Chinese language movie called Joyful Reunion, both of which are worth seeing.) The title comes from the Confucian classic, The Book of Rites. It refers to basic human desires and demands we accept them as natural. Eat Drink Man Woman was released thirty years ago and I saw it for the first time when your dad wasn't much older than you are now. The fact that I keep rewatching it is a testament to its message and its staying power.
Eat Drink Man Woman is the story of a famous, semi-retired chef who lives in Tapei. Chef Zhu is a widower who goes to great lengths every Sunday evening to prepare a family feast for his three daughters. The movie opens with a montage of Zhu cooking his various delicacies. It is an array that blasts the senses. You can almost smell and taste his dishes. Every time I see the film, I want to jump through the screen and pull up a chair. Zhu's daughters are less than enthused by the continual demand that they show up every Sunday for a dinner none of them seem to care about. Each woman has a repressed need to show her true self and as the story unfolds, those needs are met. The film expertly displays the important link of food to family, and why even though we may not always sit together for a meal, those tastes and smells stimulate our memories and emotions.
Several years ago, Zaidy and I had the opportunity to have a special viewing of this film at the TIFF Lightbox Theatre here in downtown Toronto. The guest speaker that evening was the very famous Toronto chef, Susur Lee. Chef Lee spoke of why he prefers to cook his dishes in a family style. He wants people to not only savour his phenomenal cuisine, but he wants them to sit, chat, enjoy, and connect over his food. He talked about the importance of eating together as families, and about how critical it is for families to find history through cooking, recipe sharing, and communal noshing. He said all of this as a proud Chinese-Canadian but he could have just as easily been speaking about my Jewish/Polish/Russian roots.
It isn't unusual to have memories triggered by food. Whenever I bake a chocolate chunk cookie, I remember making them with my mom and her admonishments about the "best ingredients" and how I should never use artificial vanilla. The horror! Those times in the kitchen with her are so precious. I will relish them always. I am instantly lost in a haze of tearful remembrance every single time I eat a rugelach. Nobody made them better than Aunty Marlene. I can see my own grandmother Essie jarring dill pickles and the memory floods back whenever I smell the herbs. Every Pesach seder, Rosh Hashana dinner, Purim Hamentaschen bake, or meal in a Sukkah tethers me to our ancestors. Food and eating are essential to our development of family ties and whenever we eat or cook together, we strengthen those bonds.
When my Aunt Marlene died, I was given a recipe file she kept. Bits of scrap papers or stained computer printouts that she had stuffed into a folder and many were written by her own hand. When I cleaned out Bubby Sheila's closets in Florida this spring, I found a similar cache. Most of these recipes are probably useless to me and I will never even attempt making them, but I can't part with them either. They are like warm hugs coming at me from across the decades. I hope that someday someone will want them. For now, they are more precious to me than a photograph.
Talia, I want to spend hours cooking, baking, and eating with you. I want you to get to know the history of our family. I want you to have our recipes that have been made with love and care. I want to play with you while we make challah dough. I want to help you sneak chocolate chips from the cookie batter, and I want to remind you to always use the best ingredients. When we cook and eat together, we make irreplaceable memories. On this your third birthday, I bequeath to you the gift of your heritage, your family, your recipes, and all our love.
Here are two family recipes to get you started.
Bubby Sheila's Famous Chocolate Chunk Cookies
1/4 cup white sugar
1 cup dark brown sugar
2 1/2 cups (scant) flour
1 cup unsalted butter (softened)
1 egg
1 tsp pure vanilla (NEVER ARTIFICIAL!)
1 tsp baking soda
1 tsp salt
1/2 cup pecans (chopped and optional. Your dad loathes nuts so I often leave them out.)
1 large bar of President's Choice dark chocolate (chopped) (YES! You read that correctly. An entire large bar of chocolate.)
1. In a medium bowl, sift together flour, baking soda and salt.
2. Cream together butter and the sugars.
3. Add the egg and vanilla
4. Carefully add the dry ingredients to the butter mixture until combined.
5. Add the chocolate chunks and nuts.
6. Using a small scoop, make balls and place them on a baking sheet. (I always put them in the fridge for about 15 minutes before baking.)
Bake at 350 degrees for 12 minutes.
Aunty Marlene's Rugelach (Good luck making these. I simply cannot replicate them even though this is the complete recipe she always used.)
Dough
1/2 pound butter (softened)
1/2 pound cream cheese (room temperature)
2 cups flour
Filling
1/2 cup sugar
2 tsp cinnamon
1/2 cup pecans (chopped)
1/2 cup raisins
1/4 cup chocolate chips (optional)
Dough
1. Blend butter, cream cheese, and flour together in a food processor or in a bowl with your hands.
2. Mix until a smooth ball forms.
3. Divide into 4 equal parts.
4. Shape each into a ball. Wrap in plastic wrap and refrigerate overnight.
Preparation
1. Preheat oven to 350 F.
2. Sprinkle pastry board generously with flour.
3. Roll each ball into 1/8" (•5 cm) thick circle.
4. Spread a small and thin amount of raspberry jam over the circle. (Any jam will do, but Aunty Marlene always used raspberry)
5. Sprinkle with cinnamon, sugar, nuts and raisins. (Don't forget the chocolate chips.)
6. Cut the circle into 12 wedges.
7. Roll each wedge from the widest end towards the point to form a crescent shape.
8. Place on a greased cookie sheet point side down.
Bake for 20-25 minutes until brown. Remove and cool on a rack. Sprinkle with icing sugar before serving. These freeze beautifully.
Happy Birthday, my darling girl. Enjoy all that life has to offer. Eat the cake and cookies, dance with spirit and joy, hug with strength, and always remember those who came before.
I love you to the moon and back.
Love,
Bubby
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