I have been savoring MawMaw's
Chow Chow in my memory for more than a year now. I resolved that my meager
green thumb was going to somehow grow enough green tomatoes to make her
delicious relish. Having a grandmother in the 50's usually meant canning days were
a part of my life. Unfortunately Mom didn't can much, and I can only remember a
day or two at MawMaw's where she was canning which was enough to instill a
memory of a hot kitchen in August. My aunt and grandmother in sleeveless
floursack aprons, Damp wisps hair plastered to their necks and foreheads,
endlessly chopping green tomatoes, cabbage, and onions. Then the sweaty hot
business of stirring and stirring with a large wooden spoon in a cadaverous
black pot on the gas stove... forever. As a 12 year old it looked like too much
work, no fun, and probably much like my mom...too old-fashioned to be a part of
my daily routine. But... the end result was...heaven. I guess I never really
learned that little lesson from Henny Penny to earn your rewards, so being able
to take home a can or two of the rich green treasure wasn't like a job well
done, or a deserved award...just a chance at a good meal of blackeyed peas with
the spicy tangy topping of "MawMaw's Chow Chow." It was a great fall
dinner and an absolute MUST on New Year's Eve. Years after leaving home, every
begging year, I feared that my luck would be ruined because the idea of
black-eyed peas (with that relish) was not the first thing that passed my lips.
Fast forward almost 50 years and
for some reason I wanted to create that same scene, but this time I wanted to
earn it. Wyoming wind never gave me a chance to grow anything successfully so
my chance came when we moved to Colorado. It wasn't until our third summer here
that I was able to grow enough tomato plants to produce the little green charms
that I would need. I would shuffle out each morning to scan the plants to count
the little yellow blooms and then the eventual bulbs that would be my
"green 'maters". I figured that by the end of July the 'maters and I
would be ready. Enter deck building weekends and a surprise 10 day visit from
little sis and I woefully watched as the green gems began turning red. A
delight for our daily salad but a fear that I would not be able to pick enough
green ones and how am I going to find the time to let canning take over my
kitchen? Especially with the memory of Two Sisters in the kitchen creating
Mom's Merangue Pie? Janie's fragile
nerves from a trying year already was the reason for her visit, and was I
asking for a meltdown (not sure from her or me) by inviting her to partake in
this memory fest? Well, nothing ventured, nothing gained. It was now or never
for this season.
Two days after the Saturday Deck
Party, a few donated green 'maters from a dear friend and my promise that he
would get the first jar, Janie and I gathered the ingredients and began the New
Millennium Chowchow Creation.
I had already bought the 2 heads
of cabbage, the onions and the carrots. That morning before Janie got up, I
chopped up the cabbage and put it all in large plastic bags. A little later, the onions with the every present tearing eyes
were packed away. After seeing Wayne off to work and a couple of cups of coffee
and the needed "Gotta have my protein" Breakfast for Janie, I started
to assemble the works.
"Do you have the
cabbage?"
"Yes, all ready to go."
"And the onion? I think she was beginning
to think I was going to do this all alone. I had to give her something to
do."
"Yep."
"Carrots?"
"Oh, no, would you chop
those for me?"
After the pound of carrots were chopped, we sat and
looked over the recipe for the 10th time.
"I really don't remember
carrots it it".
"Me either. It says here
that she never used hot peppers but I remember the best part was that it was
really spicy."
"Me too.and really GREEN.
Maybe she put food coloring in it."
"I'm not going to do
that."
"Well, it's getting late.
Let's go to lunch."
As I looked over the assembled
ingredients, the ready pot and the makings for the syrup, I didn't want to
leave now. Our speedometers were definitely not on the same cruise control
setting. Never has been, and certainly not this visit.
"Janie, we just got started;
why leave now?"
"You know I need to eat
lunch and I've got to not just sit here all day. I sit at home alone every day.
We need to get out."
Again, the kid gloves go on, and we pack up everything back into the refrigerator
and off to NoNo's Cafe. I had promised myself much to my daughter's chiding
that I give in to her aunt's demands way too much, to not make waves this trip.
The woes of grown children and the typical husband bashing dominated the
conversation once again with the repeated barbs of accusations that her
daughter would lay on her mother that she was trying to manipulate her
life..."How can she say that? I don't have a manipulative bone in my body."
In mid-chew of my hamburger, I
had to say it..."Yes, you do." Uh-oh now I've done it. To my surprise
the astonished stare from across the table only lasted a few seconds. No fire
back, but a request for how that could be.
I tried my best to lovingly point out something that we all suffer from,
not really knowing ourselves but how we are perceived by others. She seemed to
just ponder the thoughts.
An hour later, we are back in my
kitchen and the process of making Chow Chow was once again on track.
"No, no I think you've got
it."
This time I know I earned it.
Like the chow chow, the memories
of our lives are bottled up into a
conglomeration of tiny little bits, some are sweet, some are biting or even a
little burning hot, but together they can be combined to be stored and later
opened up for all to enjoy who want to bring a little of us to the table. There
will be someone who doesn't want to try it at all, some who will fondly
remember and savor it, and others who will enjoy the newer version.