That Would Be Me (dot net)

My mother liked extreme foods. The tea she liked was smoked. I have no idea what the brand or type was, although I have a vague memory that it was something British. It came loose in a tin and my mother would put well over a teaspoon of it in a tea bell, put it in her large coffee mug and pour boiling water over it. Then she would let it steep for hours. Literally hours. Some days she’d make her tea right after breakfast and it would still be sitting on the kitchen counter in the late afternoon. The water would have cooled by then, of course, and there would be a dark grey-brown ring on the ceramic just above the level of the tea and the musky, smokey aroma of it would permeate the house. Tea should not be smokey. Scotch is smokey. Which, of course, is why I prefer a good Irish. Steak grilled over hickory chips should be smokey. Not tea.

Once my mother got her tea to this tepid, almost viscous state she would put a little more hot water in to warm it up, pull the tea bell out, stir it a few times to mix all the tannins evenly and contentedly sit sipping the venomous brew. I was sure the bowl of her spoon would dissolve while she stirred, but it never seemed to.

She also enjoyed Limburger cheese. Not the pot of mildly fragrant cheese you find at your local greengrocer, jar cheese that spreads smoothly across your rye cracker. This cheese was a gently aged block of runny offal that had legs. And feet. And armpits. I used to say Limburger smelled like dirty socks, but that’s not quite accurate. It smelled like athletic socks that had been worn for eight days on a forced march across a burning desert by a very masculine man who suffered from severe athlete’s foot and profuse sweating, then stuffed into moldy sneakers and left in a damp basement for a couple of years. It actually singed the hairs in your nose. Mom would store her chunk of precious matter in a small, tightly sealed Tupperware container in the fridge so that it could marinate in its own essence to its most piquant fullness. (I recently read that the bacteria that is used to ferment Limburger is the same found on human skin that causes body odor. So, in essence, if I wear the same tee shirt two days in a row, I’m a delicacy. Who would have imagined?)

She liked her Limburger in a sandwich, but not just any sandwich. She would cut two thick slices of bread which, I assume, was rye or pumpernickel. She just called it “black bread.” Then she cut a thick slice from a Bermuda onion. Then a couple of hacks from the cheese, put them all together and once again sit down to her special treat. She rarely made these sandwiches while we were around, from fear of Child Services, I suspect, but I would know she was indulging when I turned the corner at the end of our block on the way home from school. Something in the air would quietly whisper, “go visit someone for an hour or two.”

Don’t get me wrong, I loved my mother. She introduced us to some amazing culinary delights such as lox, pickled schmaltz herring and pasta con pesto so strong you sweat garlic for three days. And she never forced Limburger or smoked tea on us. It was there if we wanted it. We didn’t.

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Geoff Hoff is co-author of the best selling satirical novel Weeping Willow: Welcome to River Bend

Tags: Food, My Life, Spokane, Surreal Reality

This entry was posted on Tuesday, May 13th, 2008 at 12:50 pm and is filed under Essay, My Life, Prententious Wordplay. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.