I'm looking forward to the carrot ginger soup recipe, if it's anything like the ones I've been tasting lately I imagine it'll be a pretty stellar dish to serve to my family during cold season. I love the movie recommendations, I've heard from a few people 'Bones and All' was something I should consider watching, not because I'm a fan of horror movies but because I'm a fan of food movies.
I adored this essay as an introduction to the New Year! I listened to it as I made ingredients for a Filipino dessert called Ginataang Bilo-Bilo, a dish I had been craving this holiday season.
You’re right! These cravings are not just longings for memories of taste, but also for intergenerational memories and knowledges of “ancestors, across an ocean, home.” Somehow I know the right ratio of water to rice flour; in these knowledges I do “commune” with the matriarchs of my family who, in the past, would grind rice into flour by hand while the kids were in school. I simply buy a bag at my local grocery store. At the same time, I recall memories of rolling the bilo-bilo as a child, being taught to cook the dessert when the craving hits. And in your words, today I “pull[ed] together the perfect rendition of a dessert [my] mom made once, a long time ago” in the jovial company of my mom, aunt, and grandma - we realized it had been a while since we last made it because we forgot how much tapioca should go in.
Thank you for accompanying us in our cravings, for your essays and ideas that joined us in cooking today (and always). Happy New Year!
I'm looking forward to the carrot ginger soup recipe, if it's anything like the ones I've been tasting lately I imagine it'll be a pretty stellar dish to serve to my family during cold season. I love the movie recommendations, I've heard from a few people 'Bones and All' was something I should consider watching, not because I'm a fan of horror movies but because I'm a fan of food movies.
Thanks for another great read!
:)
I adored this essay as an introduction to the New Year! I listened to it as I made ingredients for a Filipino dessert called Ginataang Bilo-Bilo, a dish I had been craving this holiday season.
You’re right! These cravings are not just longings for memories of taste, but also for intergenerational memories and knowledges of “ancestors, across an ocean, home.” Somehow I know the right ratio of water to rice flour; in these knowledges I do “commune” with the matriarchs of my family who, in the past, would grind rice into flour by hand while the kids were in school. I simply buy a bag at my local grocery store. At the same time, I recall memories of rolling the bilo-bilo as a child, being taught to cook the dessert when the craving hits. And in your words, today I “pull[ed] together the perfect rendition of a dessert [my] mom made once, a long time ago” in the jovial company of my mom, aunt, and grandma - we realized it had been a while since we last made it because we forgot how much tapioca should go in.
Thank you for accompanying us in our cravings, for your essays and ideas that joined us in cooking today (and always). Happy New Year!
I love this so much and am so happy to have been there with you all in some capacity!
I have never heard of Ginataang Bilo-Bilo but now I'm interested in trying it.