I’ll confess right off that this is not my most embarrassing culinary moment, because I actually air the worst ones in my cookbooks. Like “Brisket: A Love Story,” “Chicken Soup: A Disaster Story,” and “Chocolate Mousse: A Scary Story.” Although all could be simply classified as epic kitchen tragedies. Dunno why exactly I always tell all. Must be that I feel taking the humiliation to an uber-public level will serve as penance of some kind. But that’s just a guess, after all I am a cookbook author, not a psychotherapist.
You see, I was not a “born cook.” (But boy was I born to eat!) So when I had to cook up my very first Shabbat meal as a married lady, every course was a different form of disaster. You wouldn’t think there are so many ways to ruin good food.
My potato kugel was a perfect example. Sitting at our Shabbat table was Hubby, my mommy, my granddaddy and my dear sis. They had all come to “help” this inexperienced cook, not to snicker. At least that’s what they said. When it came time to serve the kugel, even I knew that it didn’t even resemble one. It looked more like an off-color giant latka that had been run over by a truck. I cried, and I decided not to serve it.
But I couldn’t fool Hubby. He knew I had labored over it because potato kugel is one of his favorite Shabbat foods. So he asked about it. I shook my head, wide-eyed. “Come, on, I know you prepared it,” he prodded gently. I shook my head again, searching his face desperately for understanding. Finally, staring at my shoes, I whispered that I was too embarrassed to bring it out. He sweetly, calmly and lovingly told me that I should never be embarrassed about my food, that I had worked hard on it for him and he wanted to have his new wife’s first potato kugel. (He scored extra points from the family with that speech.) So head hung, I brought it out. A suppressed gasp gripped the table. Hubby smiled weakly. Everyone else looked over their shoulders at the wall, the ceiling, the floor. But he gallantly cut himself a piece and sent it down, as I watched in horror. Ever the noble prince, he actually ate another piece. Then he announced his verdict. “Perfect,” he paused, “for a Passover cake!”
That’s his secret: when I want to cry, he makes me laugh. When I want to scream, he makes me laugh. So I laughed through my tears, everyone relaxed, and the kugel mysteriously disappeared from the table.
The Visiting Scribes series was produced by the Jewish Book Council‘s blog, The Prosen People.
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.