A Taste of Memory

Friday, October 31, 2025

I was grocery shopping the other day when a small glass jar caught my eye — gefilte fish. Just seeing it pulled me straight back into another time.

Years ago, when I lived in Kansas City, my eldest sister and her extended family hosted the big Jewish holiday meals. I joined them for Passover and Rosh Hashanah, learning about each celebration through its foods — matzos, sweet wine, and always, gefilte fish.

Those old gatherings were full of rhythm and ritual — the kinds that linger long after dessert. Although I hadn’t consciously thought about them in years, standing in that grocery aisle, staring at that jar, I felt old warmth suddenly stirring.

When I got home, I couldn’t wait. I opened the jar, spooned out a piece, bit into gelfilte fish — and in an instant, its taste carried me back to those Kansas City meals: tables set for family gatherings, the scents of brisket and simmering broth, the sounds of ritual stories retold.

This tasting struck me as extra-funny because I started wondering if I could make gefilte fish fit into my current diet, which doesn’t exactly follow that model. These days, I lean heavily toward Asian-inspired foods — ramen noodles, stir-fried vegetables, kimchee, tofu, and special sauces like miso and chili oils.

This isn’t the first time I’ve realized how deeply food memories root themselves. Experience has taught me that particular tastes may simply rest — until much later, when a single flavor recalls them and invites their return. Now again, one bite brings the past forward, rekindling memories of gatherings and essential connections that helped shape my life.

A little taste of something so humble — a small piece of fish — reunites my present self with the young person I was, and rekindles fondness for those who helped me grow into who I’ve become.

— Diana

“New-Olds”

Thursday, January 30, 2025

While purchasing the item in today’s header photo yesterday, I wondered how many people under fifty might know it. I hadn’t missed having one for many years, but now, working with bread dough has changed things.

Early today, my first loaf of sourdough, nearly done baking in my bread machine, releases a wonderful aroma. After this loaf has rested, cooled, and been sliced, I will know if it was made correctly. I will learn if leaving the kneading and baking to a machine can yield a good loaf.

The critical element of a strong starter appears fine. Yesterday, my newly kneaded dough ball expanded reasonably, and soon after I fed the leftover starter, it doubled in size and is holding.

I’ll leave my final challenge–a taste test–alone for a little while. I will take time out to indulge in a fantasy of having created a successful, easy-to-make loaf. I will think through the enjoyable, productive learning and creation steps and adjust them later, if needed, relative to this loaf’s quality.

Dear Friends: I will set up my brand-new, more modern bread machine today. Diana

Ah, World!

Tuesday, December 24, 2024

Twenty-four, twenty-four…Happy Christmas Eve.

The winter chill awakens a familiar yearning in me–the desire to bake bread. Today, with a free day and a well-stocked pantry (after a recent grocery trip), I can grant myself the long-awaited gift.

I envision a loaf of whole wheat, texture-fine, crumb-soft, and a delightfully crusty exterior. My vision is inspired by the loaves that, years ago, I crafted and shared with others. Today, I’ll rediscover the rhythm of baking: the measuring, mixing, kneading, and shaping of dough. Soon, the heavenly aroma of fresh bread will fill my home.

And I’m anticipating that first warm slice, all slathered with butter! The simple act of baking bread has a multifaceted appeal. It engages my senses, sparks creativity, and even connects me to something primal in the repetitive motions of kneading and pounding.

Bread-making is a ritual that evokes memories of social traditions and family gatherings. I recall baking beautiful, braided challah loaves, fragrantly reminders of shared meals and cherished moments.

Besides anticipating delicious outcomes, there are therapeutic benefits–the stress relief, the sense of accomplishment, and the quiet satisfaction of creating something lovely and nourishing with my own hands.

Today, I will re-embrace the timeless craft, be reconnected to the joy of baking, and experience the great pleasure of an outcome worthy of my labor.

Dear Friends: Have a wonderful day. Diana

Egg-zactly

Saturday, April 27, 2024

I love 30- to 60-second microwave meals made from scratch. This morning, a low-carb tortilla sprinkled with cheese turned into a cheesy melt breakfast delight in merely 30 seconds. Peaches, my Cockatoo, enjoyed a slice, too; he “hearts” anything with cheese.

My love affair with quick cooking started on a morning long ago. I was in a hurry and experimenting, so I microwaved a stirred egg for 45 seconds. To my surprise, it created a lovely little soufflé. After getting good at producing the basic cooked product, I played around by stirring simple ingredients into a raw egg, like bacon bits and a drop or two of cream. Those made my microwaved soufflés really pop.

All that happened because of my chickens. They lay bunches of beautiful eggs. After teaching myself to cook quickly, I began carrying a raw egg and a little cup to work and microwaved 45-second lunches. Coworkers became interested and learned the cooking process.

These days, after washing fresh eggs and setting them into one-dozen-size cartons, I refrigerate them. Periodically, I take eggs to work for coworkers. They contribute $2/dozen, which helps defray costs for bags of chicken feed. Happily for all, a fresh egg easily becomes a hot lunch.

Here are more quick microwaved-egg meals for protein-packed breakfasts or light lunches:

Mug Scramble: Whisk an egg in a mug with a splash of milk, chopped veggies (spinach, mushrooms, tomatoes), and a sprinkle of cheese. Microwave for 45-60 seconds, stirring halfway.

Spicy Edamame: Toss frozen edamame into a microwave-safe bowl with a stirred egg, drizzle of olive oil, chili flakes, and a pinch of salt. For a hot and spicy snack, microwave for 30-45 seconds, stirring occasionally.

Mini Quiche: Prepare a small portion of pre-made pie crust dough and press it into a microwave-safe mug or ramekin. Fill with a beaten egg, shredded cheese, and chopped ham or bacon. Microwave for 45-60 seconds or until the egg is set.

Dear Friends: I am transformed into an egg guru, to my great surprise. Diana

Holiday Fuss

Sunday, March 31, 2024

Happy Easter.

My cooking method involves using an InstaPot or an air fryer, but today, I plan to oven-roast a chicken. This is no big deal to most, but it is to me. Years ago, I grasped the ease and speed of cooking with alternate equipment and rededicated my oven, making it a storage space for little-used pots.

Today, I am home and have a fat chicken in my refrigerator. After spending time considering the options for that bird, I decided to just go ahead and cook it the “old way.” I’m a little short on memory, so visited YouTube University. A refresher course reminded me of beer-can chicken and that in my refrigerator is a can of beer.

My hatched plan starts by clearing the oven of unused, neglected skillets and pots and placing them out of the way temporarily. It feels a bit scary, wondering if my beer can chicken will turn out really good and make me reconsider doing oven cooking instead of using my quickie appliances.

You see, I’ve found that not much cooked with quickie appliances really satisfies. I’ve accepted that because, importantly, quickies cook rapidly with minimal effort. However, I often consider the tastes and textures inferior and recall them as more satisfying with variable temperatures and longer oven times.

As usual, I’m making a mountain out of a molehill. I hope my beer-can oven-cooked chicken looks and tastes special as a fine holiday meal. I also hope the chicken is only slightly better than my quickies would produce. That would satisfy; I’d happily return the old skillets and pots to my oven, call it a day, and continue the faster and easier quickie cooking.

Dear Friends: Best wishes to all for whom Easter is a special holiday. Diana

Peaks

Tuesday, January 30, 2024

Yesterday, I had fun at work in three departments: Intimates, Men’s, and Dresses, each a unique experience.

I often work in Intimates, and yesterday felt delighted when a former co-worker out shopping discovered me. I needed a moment to recognize Rebecca–her face relaxed and happy, unlike her former tension in controlling inventory for the feed store where we worked.

Yesterday, she explained her fun in feeling free nowadays to do whatever she pleases. She’s working in a major supermarket–preparing salads, in a closed environment with 50-degree temperatures. Rebecca bundles mightily against the cold, chops fixings for salads, and wears a headset–listens to music and podcasts. Loves it!

We are kindred spirits: she, chopping salads in a supermarket, and me, clerking in a department store. Comfortable with our educations, experiences, and capabilities, and having the chops to pause and play with various sundry opportunities.

It’s about allowing oneself, at least somewhat, to meander.

Soon, I moved from Intimates to Men’s, a fun department needing lots of work to stay organized and tidy. I’ve not zeroed in on why Men’s feels fun. After working there more, I’ll try to explain.

Then I went on to Dresses. There, high schoolers have been trying on fancy clothing for the school dances being held this week and next. While I was in Dresses, a woman was shopping with two teens who busily were trying on many dresses. Both girls are athletic high school wrestlers who work out constantly. Their fabulous bodies wore the long, sequined gowns with trains, and the short, sparking dresses revealing lots of flesh. Both wore everything fabulously. Their mom and I had a grand time, oohing, awing, and laughing. A treat!

The store is moving me to various departments with unique shopping focuses and personalities. Interacting with shoppers is wonderful, too, for making rediscoveries, creating connections, and enabling getting-to-know.

Dear Friends: I get it, Rebecca, about freedom, fun, and simply enjoying a gig. Diana

Magesty

Saturday, December 30, 2023

These are the days of drizzle and fog. The outside is muddy, and the vision is cloudy. Those who yearn to be out skiing are the only complainers about the local condition of too little or no snow.

I love to go walking in a light drizzle. Dampness in the air, and overall, fosters an atmosphere that is gentle and peaceful and creates an almost magical area. I walk in my neighborhood with my Cockatoo, Peaches, on my shoulder. He loves being in damp air, too, and even more than me, because moisture fluffs his feathers and helps them thrive.

When we’re not out walking in a drizzle, I will spray Peaches with water that’s clear and at room temperature. He loves those showers and raises his wings to greet the warm water. To be honest, sometimes he’s busy, maybe tearing up a toy and uninterested in receiving a shower. Then he flutters around and screams.

I’m used to his screaming. Cockatoos do lots of that. Peaches greets every dawn with screams and says his good nights the same. Besides, he’s a watchbird, sees everything that happens in a large portion of our outdoors, and announces through long stretches. If he has no visual as to what’s going on, he correctly interprets the dogs’ barks and joins their noise.

While very special, my frequent walks through this winter’s gentle and peaceful atmosphere are also worrisome. More warmth from a changing climate threatens water supplies in this high desert area. Our local mountains now host annual snowpacks that are less dense, reducing the natural water runoffs that once abundantly flowed to nourish this essentially landlocked area.

Dear Friends: This area is still magical, but one searches more to find its majesty. Diana