Buy the pernil the day before you plan to cook it. Make sure to get one with a small bone so you get more meat. Look at the meat and feel for the bone in the fat part. “You want meat with the bone because it tastes better, but you want a small bone so you get more meat.”
My parents are both busy. They work full days and pick me up late from aftercare each school day at around 6:30 pm. My mother orders food on-line that is delivered in small plastic containers. When we get home from a long day we pop the prepackaged meals into the microwave. We all have to wait for our turns to use the microwave and we have seriously considered buying an additional microwave to speed things up.
Some of my favorite childhood memories involve sunny days, running on a dock along St. Leonard’s creek in Southern Maryland. I can recall every single smell involved – the sun baked wood of the dock, the briny water, the smell of the wind and most importantly, the Old Bay Seasoning being poured over the latest batch of freshly steamed crabs.
I have changed my mind. I see it differently now. I have fully researched the ethnic migration background story behind my father’s mushroom soup ritual. I have completely rethought the merits of this dish where previously I considered it simply uneatable. I might even drum up the bravery to cook it just to honor what I have learned.
and there is a stereotype that Jewish mothers are amazing cooks with plenty of recipes in their arsenal. Well, I’m here to breakdown that stereotype with two distinctive stories, one about my mother and the another about my mother-in-law.