At the end of July, I’ll be teaching a 5-week online class for Story Circle Network entitled “Food and Memoir, A Delectable Combination.” I’ve taught this class before, and it’s one of my favorites since food is such a great catalyst for memoir writing. After all, many memories are tied to food, such as my Aunt Millie’s silky egg custard that she sent home after our family visits to her home in Bailey or Velma Rae Forgy’s fluffy yeast rolls that were a staple at every church supper at Holy Trinity, or the A&W root beer stand’s crispy Frito pies served right out of the package that was a cruising-the-drag favorite. In addition, food and emotion go hand in hand since we usually share a meal at times of celebration as well as sorrow. The white icing on a wedding cake is connected to feelings of happiness for me, and macaroni and cheese, a staple at funeral luncheons, is pure comfort food. But it is not only the consumption of food that spurs memories and emotions, but the preparation of it, as well.

I love it when people appreciate my cooking. This brings me an acute sense of happiness, though I’m not exactly sure why. After all, my mother was not a cook in the least, so I don’t have feelings tied to her adeptness in the kitchen or happy early memories of us cooking together. (My happy mother memories are associated with being snuggled up in bed next to her, propped up on pillows, each reading a book.) But, nevertheless, I am always pleased when someone remarks that they love my cooking. It is as if I have connected with them on some non-verbal level, one that is universal and elemental. We have broken bread together – bread that I have made – and they have received pleasure from my labor. What is more basic than that?

My goal used to be only to be a good cook. Now, I aspire to be a very good cook. As my skill increases, my desire to become even more adept increases as well. After all, there’s nothing more satisfying than seeing someone wolf down my food; nothing better than seeing a whole tableful of empty plates at the end of a meal.

My mother would shake her head at this aspiration and say, “Wouldn’t you rather be reading a good book?” And my answer would be, “I’d rather cook an excellent meal and then read a good book.”

She might smile at that response. After all, she did appreciate a good meal…

As you might imagine, I am excited about my upcoming class on food, memories, and writing. I expect we’ll have lots of fun. We’ll also be sharing recipes, which will definitely be good since I’ll be inspired to try them out and share the results with people I love.

If you’re a woman (sorry, guys, Stoy Circle Network is for women only), then here’s the link to my upcoming class: https://www.storycircle.org/class/food-and-memoir-a-delectable-combination/. I’d love to have you join me.