Inherited Secrets
This has to be the best food post introduction ever:
Remember the final section of Tarkovsky’s Andrei Rublev? After Andrei’s taken the vow of silence, and the plague has wiped out most of the region? And the prince’s soldiers come to the bell-maker’s house to demand a bell, and the bell-maker’s whole family is dead, except his teenage son, the kid from Ivan’ Childhood? And the kid boasts how he can make the best bell ever, ’cause the dad gave him the secret of bell-making from his death bed, and the soldiers take the kid up on it, and tell him if he screws up the bell it’s execution for sure, and the kid oversees the whole process and is a complete prick to everyone, and Andrei’s watching from a distance? And finally it’s the moment of truth and the clapper’s in and the bell has to ring in a beautiful tone, and it does, and everybody’s ecstatic, except the kid himself, who’s a devastated sobbing wreck, and Andrei breaks his silence and asks the kid what’s wrong, and the kid tells Andrei that he lied, that his father never gave him the secret of bell-making?
Well, I kind of feel that way relative to my Grandma Petrosino and lasagna-making. And still, I go on, year after year, trying to approximate her sublime results. I am told that my efforts more than suffice, so I will share here, for the first time, my methods and tips.
I know exactly how that feels every time I try to make my mom’s cheese enchiladas. I remember her showing me, talking me through the roux, seasoning to taste, tasting a scoop gathered with the fingernail on her pinky. Then, dipping tortillas into the roux, swishing them around, her fingernails now acting like heat resistant, high-precision tongs. I have to grow my nails out when I know I am going to be making enchiladas.

