Each summer my husband and I flee to the Pacific Northwest and escape the swampy Savannah heat. We spend those three months living with my in-laws. So I decide I’ll do something nice in return for my mother-in-law.
Before you award me the Medal of Honor (which I deserve), you have to know that I adore my in-laws. And I’m not just saying that because they might read this (they think a megabyte is when you use the big spoon). What could be better than a mother-in-law who insists that my husband buy me jewelry for every holiday and considers green Jell-O a salad? But there is a learning curve; one I’m still learning to negotiate, especially when it comes to food and Christmas.
It’s only July and my mother-in-law is already spray-painting ornaments for her seashell-themed Christmas tree. It will be complete—and up—by Labor Day. One Christmas I painstakingly wrapped presents in a tapestry of fun-loving paper—Elmo for my daughter and Batman for my husband—and proudly placed them under her tree. A few hours later I discovered that they had been replaced by gifts elegantly wrapped in gold paper and silver ribbon to match the tree.
“Where are the presents I wrapped?”
“Oh, I just rearranged things a bit,” she replied, sweetly.
I went in for a closer look.
“They’re all stuffed in the back,” I said.
“They are?” she singsongs.
“Under the tree skirt.”
It’s the same with cooking. My mother-in-law eats cookies only if they’re burnt around the edges, hamburger once it’s been transformed into a hockey puck, and a baked chicken if it’s cooked long enough that the chest cavity has sunken in and the legs have fallen off entirely. Canned green beans must boil on the stove for an hour. Needless to say, she likes her food her way—in all its mummified glory.
Surely after 15 years I’ve learned enough to shrivel a pork loin to my mother-in-law’s liking. And when I come across Paula’s Tomato Pie recipe, I think I’ve hit gold. I’ve never heard of the stuff but my mother-in-law loves tomatoes. And she loves pie. It’s a win-win scenario.
The recipe seems altogether foolproof, with one exception: peeling the tomatoes. I begin with a vegetable peeler and end up with a scene right out of “The Texas Chainsaw Massacre.” I’m surrounded by tomato carnage. There’s nothing of substance left to slice. So I do what any good Gen-Xer would do: I Google it. Which brings me to this thing called “blanching.” Before now, the only “blanch” I knew was that saucy minx from “The Golden Girls.” But armed with my Wiki-wisdom (and four new tomatoes), I’m peeling as fast as fruit leather at a daycare.
When my mother-in-law comes home from work to discover that I’ve made dinner, she is surprised—and a little bit frightened. She would never admit to her fear, but I’ve learned to read between her passive-aggressive lines. So when she asks, “How long has it been cooking?” I know she’s insinuating it’s raw. And “Can I see the recipe?” means she thinks I’m poisoning her.
I steer her to the table and present my tomato pie. It looks—brace yourself—pretty darn good.
After the first bite, I realize that tomato pie might be like fried okra: you like it if you grew up eating it. That, and I didn’t cook it long enough. The grated cheese floats around all lumpy-like in the mayo that’s still on the cool side. My mother-in-law flicks her slice around the plate and then announces, “I really like the crust.”
“Yes, the pre-made crust that I didn’t make is quite good.”
A lesser daughter-in-law would take this as another passive-aggressive stab. But not me. I just consider her comment an attempt to find the little proverbial diamond in the undercooked pie, and I think of the real diamond she’ll instruct my husband to buy for my upcoming birthday.
Andrea Goto lives and writes in Savannah, Georgia. Her kitchen experiments (known as “cooking” in more conventional homes) most often end with a mushroom cloud of smoke or a call to Poison Control. In spite of this, she’s deeply loved by her husband who prefers neon-colored cereals to all foods homemade, and her 3-year-old daughter who will eat almost anything, as long as you call it “chicken". For more info on Andrea please visit her blog at www.andreagoto.com.
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!