Family (continued)

Home Cookin’

Oders from my father’s homeland waft Catalina’s kitchen.   Memories of my mother’s chicken adobo revive.  American of Irish, English and German heritage, mom cooked Filipino dishes so well that women from the community considered her a Pinay.   She hosted holiday meals from friends and family fusing pancit, rice, pinakbit and other island favorites with American dishes.

It’s my cousin Arlene’s birthday this evening.  Catalina uncovers a recipe similar to mom’s.   She blends chicken, garlic, rice vinegar, bay leaves and Lauriat soy to provide authenticity.   We weaves them in her crockpot.   Bland at first, she introduces more peppercorn, garlic, bay leaf, garlic salt and a dash of poultry seasoning.   Four hours later, we journey to the Philippines through taste and smells.