Friday, April 16, 2010

My Great-Grandmother's Recipe

"Eastern European Jews would make a mixture of
chopped fish, stuff it back into the skin of the fish,
and boil it. The word gefilte means stuffed in Yiddish."



if
my
mother
tried to cook
gefilte fish, I
retreated to a far corner
of our three-room apartment. Still,
the white fish aroma stuck to me like a second skin.

Linda Watskin ©2010

3 comments:

  1. I'm sure my reaction is ethnocentric, but: Ick.

    Your poem not only speaks to me, it speaks FOR me.

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  2. Fine style of writing about a fishy smell.

    ReplyDelete
  3. This reminds me of the Filipino dish, rellenong bangus, only it's fried, not boiled, so it just smells, well, fried. I wonder what's mixed with the gefilte fish. Anyway, I grew up in a coastal town; seafood's a staple on the table, so yeah, bring on the fish. ;)

    Cheers.

    ReplyDelete