By Lynne Christy Anderson
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Extra info for Breaking Bread: Recipes and Stories from Immigrant Kitchens
As we wander toward it, the ground below shifts in a palette of color: ﬁrst, the fading copper of pine needles that have fallen earlier in the year; next, a wispy mound of pale turquoise and silver that is a patch of moss growing in our path. “I’m the champion,” a voice calls out gleefully from above, interrupting the quiet. Twelve-year-old Andre has just found a big one. It’s the orange-cap boletus mushroom we’re in search of on this clear afternoon in early September. The mushroom, one of over a hundred species of the genus Boletus, is easy to identify with its distinct deep orange color and rounded dome.
You’re talking to me today, and I’m a different person. Matthias is doing so well now. Maybe we could go back to Europe. Maybe there’s a possibility. I know I don’t want to wait until he’s a lot older so that he has to deal with the things I went through when I came. I want him to experience his own culture while he’s young. So for now, I try to give him everything I can. I don’t know what he’ll pick up. I guess, practically, I want him to remember that this is how you make this particular dish and we eat it at this time of year, but in terms of really remembering, I just hope that he thinks that I was a fun mum to be with.
In a large pot, bring the hominy, bay leaves, and 12 cups of water to a boil. Reduce heat and simmer, uncovered, until the corn is cooked halfway, about 2 hours. * Found in markets specializing in Latino, Caribbean, and Portuguese products. i t ’s l i k e a c o n t i n u u m 29 Rinse the lima beans. Add the beans, pork feet or pieces of pork shoulder, and smoked pork hock to the pot of hominy. ) The liquid should cover everything by several inches. Add more water if necessary. Continue to simmer until the beans are soft, about 2 hours.
Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson