Baldo by Hector D. Cantú and Carlos Castellanos for July 14, 2010

Oh good, now Gracie can learn to make Lengua casserole.

this is how I learned,happy times.

^Not me! I learned by reading the back of the box (“Add water. Stir.”)

Needless to say, I’m not one of Tia Carmen’s students.

Umm, have her start with Mole. Yummy celebration dish that literally takes days. I’m sure Gracie will ace it with one presentation.

This is so sweet. One of my co-workers has spent the past school year making sure her son is aware of basic cooking skills. He starts college in a few weeks.

Amazing how older ones have recipes stored in their heads like Tia Carmen! It’s just a matter of putting it in writing.

at least wipe that brain fluid off your hands before you start cooking

Enjoy this time while you can Gracie!

If it was only that easy!

Gracie needs to write down Tia Carmen’s recipes while she learns how to make each dish.

I once implied my grandmother didn’t have a cookbook. Indignantly she told me, “Of course I have a cookbook!”

She did. U. S. Coast Guard Cooks and Bakers Manual, circa 1952. Smallest recipe was for 20 servings. “Well,” she said, “you sometimes have to adjust.”

I know people like Tia Carmen. In Colombia we use the expression “walking bibles” as some one who knows so much. I wish younger people would pay more attention to them cause, knock on wood, when they die all that information is gone. It is our job to pay attention, you see, even if we get them to write all this stuff it is not the same as actually seeing tia carmen cook… even lengua casserole

Brain food.

The best college present I ever got was a book called 101 uses for Ramen noodles. Still live by it!