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Commentator1 Yasmine Noujaim enjoys keeping her Egyptian heritage alive. She just doesn't like to do it in the kitchen. But, she's afraid that her mother's old recipes may one day disappear. So she took out a frying pan and decided2 to try to give one of them a shot.
My mother came to the United States from Cairo Egypt more than 20 years ago. She carried with her in the lining3 of her luggage, the recipes of her childhood. I should have acquired my mother's most-cherished cooking secrets by observing her, but while I enjoying eating her dishes, I was never really interested in preparing them, now she claims that all her recipes will die with her one day if I don't start to learn. Had we been living in Egypt, this would have been a great embarrassment4 to my family. My grandmother reminds me every time she visits us that cooking should be second nature for an Egyptian woman, like belly5 dancing or knowing the words to the songs of the famous Egyptian singer W. The other day, I decided, I wanted to learn how to cook, I asked my mother if she knew of any simple recipe she could share with me. She chose a vegetarian6 dish, needing little more than one eggplant, to some olive oil and, of course, garlic, the most common ingredient in middle eastern dishes.
Kitchens in Egyptian apartments reek7 of garlic all the time; the stench ingrained in the floors, the cabinets and the ceiling from years of cooking with it. The recipe, BM, calls for frying the eggplant slices in some olive oil. Many of the recipes my mother cooked in our kitchen at home required frying, as I dropped my eggplant slices into my pan, the oil sizzled, cracking and popping with the presence of the vegetable. The eggplant sucked up the oil quickly. Its middle turning from a pale white to a darker green as the fluid absorbed. While flipping8 the pieces over, the flesh was softening9, the skin turning a golden brown. My eggplant was coming along nicely. It had turned to crisp brown on top and when I poked10 a fork inside, it cut right through like it was supposed to do. I sprinkled a bit of garlic on top and took a bite. As I put the piece in my mouth, none of the flavorful taste of my mother's cooking rushed to my senses. The taste of my eggplant was waydown by too much salt and grease,the oil dripping in big drops from my fork. My mother's reaction to my kitchen mishap11, however, was surprising . She told me that in fact, she didn't really learn how to cook until she was married, making many mistakes of her own and usually using my father as the guinea pig. She said at some point in my life, I would crave12 one of her dishes so badly that I would find a way to make it, do it well and pass it on for future generations.
My mother came to the United States from Cairo Egypt more than 20 years ago. She carried with her in the lining3 of her luggage, the recipes of her childhood. I should have acquired my mother's most-cherished cooking secrets by observing her, but while I enjoying eating her dishes, I was never really interested in preparing them, now she claims that all her recipes will die with her one day if I don't start to learn. Had we been living in Egypt, this would have been a great embarrassment4 to my family. My grandmother reminds me every time she visits us that cooking should be second nature for an Egyptian woman, like belly5 dancing or knowing the words to the songs of the famous Egyptian singer W. The other day, I decided, I wanted to learn how to cook, I asked my mother if she knew of any simple recipe she could share with me. She chose a vegetarian6 dish, needing little more than one eggplant, to some olive oil and, of course, garlic, the most common ingredient in middle eastern dishes.
Kitchens in Egyptian apartments reek7 of garlic all the time; the stench ingrained in the floors, the cabinets and the ceiling from years of cooking with it. The recipe, BM, calls for frying the eggplant slices in some olive oil. Many of the recipes my mother cooked in our kitchen at home required frying, as I dropped my eggplant slices into my pan, the oil sizzled, cracking and popping with the presence of the vegetable. The eggplant sucked up the oil quickly. Its middle turning from a pale white to a darker green as the fluid absorbed. While flipping8 the pieces over, the flesh was softening9, the skin turning a golden brown. My eggplant was coming along nicely. It had turned to crisp brown on top and when I poked10 a fork inside, it cut right through like it was supposed to do. I sprinkled a bit of garlic on top and took a bite. As I put the piece in my mouth, none of the flavorful taste of my mother's cooking rushed to my senses. The taste of my eggplant was waydown by too much salt and grease,the oil dripping in big drops from my fork. My mother's reaction to my kitchen mishap11, however, was surprising . She told me that in fact, she didn't really learn how to cook until she was married, making many mistakes of her own and usually using my father as the guinea pig. She said at some point in my life, I would crave12 one of her dishes so badly that I would find a way to make it, do it well and pass it on for future generations.
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1
commentator
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| n.注释者，解说者；实况广播评论员 | |
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decided
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| adj.决定了的，坚决的；明显的，明确的 | |
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3
lining
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| n.衬里，衬料 | |
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embarrassment
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| n.尴尬；使人为难的人(事物)；障碍；窘迫 | |
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belly
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| n.肚子，腹部；(像肚子一样)鼓起的部分，膛 | |
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vegetarian
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| n.素食者；adj.素食的 | |
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reek
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| v.发出臭气；n.恶臭 | |
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flipping
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| 讨厌之极的 | |
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9
softening
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| 变软，软化 | |
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10
poked
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| v.伸出( poke的过去式和过去分词 )；戳出；拨弄；与（某人）性交 | |
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mishap
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| n.不幸的事，不幸；灾祸 | |
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12
crave
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| vt.渴望得到，迫切需要，恳求，请求 | |
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