Food Just Like Mom Didn't Make BACK BY POPULAR DEMAND! EDUCATIONAL XCHANGE Barnes & Noble Booksellers experience a fun and informal way to learn from local Rabbis and educators, meet new people, drink some java and unwind.... 6800 Orchar • ake, West BI cornfield Rabbi Stephen Weiss, Congregation Shaarey Zedek "Reedemin: the Sparks: Kabbalah and Jewish Spirituality" Tuesday, October 14, 1997 - 7:00 p.m. - 8:30 p.m. FREE Rabbi Joseph Klein, Temple Emanu-El "Reading Genesis Again for the First Time: Cain as a Tragic Hero" Wednesday, October 29, 1997 - 7:00 p.m. - 8:30 p.m Susan Codish, Congregation Or Chadash A L at Modern Orthodoxy: One Woman's Perspective" Monda November 3, 1997 - 7:00 p.m. - 8:30 p.m. CHARGE If you have any questions, please contact Lainie Phillips at (248) 354-1050. A mother who didn't love cooking raised a daughter who does. DIANE SCHAEFER Special to The Jewish News A a child growing up in the Midwest in the 1930s and '40s, my mother was never allowed to sully her mother's pristine white kitchen. As a result, when my mother married just after Sukkot in 1948, she barely knew how to boil water, let alone cook an edible meal using the modern electric appli- ances she and my father received as wedding gifts. My mother tells the following story: When she and my father arrived home from their two-week honey- moon, she decided to be adventurous and cook Sunday-morning pancakes using the new electric griddle. Evidently, Aunt Jemima wasn't an option at the time; my mother created pancake batter from scratch. As my parents were trying to force the rock-hard, overcooked results of my mother's first cooking experiment down their throats, my father's mother dropped in unexpectedly for a visit. Not knowing what else to do, my mother offered her new mother-in-law one of the execrable pancakes. Grandma chewed, swallowed and pro- nounced: "These are just delicious, dahling." Grandma Bea, as we called her, not only won over her daughter-in- law, who adored her for life, but she tactfully took my mother under her wing and taught her how to cook, and to cook well. Grandma was a terrific cook — the kind who threw in a little flour here and a little water there and created a perfect blueberry cobbler, or roasted a goose to perfec- tion. Her love of good cooking was transmitted to my mother, who deter- mined that her own three daughters would not grow up to be morons in the kitchen. As a result, we were primed on cooking basics at a tender age, and all of us love to putter around the stove. One of the best recipes I've taken from my mother is for baked turkey breast, which has become a favorite in my young family for Rosh Hashanah and Sukkot: JUST 10/3 1997 140 s LIKE on page 143