Seattle 142, or Tastes of my new home

Autumn in Seattle leaves me an odd mix of restless and sluggish. There's lots of news: I have a new job, working with homeless youth. It's different than my old job; they're older, more functional. No restraints. No side-hugs. No laundry. No monitoring every conversation between clients. Clients that can sustain a conversation, though - that's awesome.

Last week, I started craving chopped liver. It's not something I ate all the time as a kid - just often enough to remember how much I liked it - earthy, salty, with hints of egg and onion. In my grandmother's Queens apartment, they served it in a cut glass bowl. I pinched mouthfuls when no one was looking; the adults always spread a thin layer over crackers and rye bread. "Too rich," I was told when I asked for a spoonful.

Sometimes, when my other grandmother was roasting chicken, I'd catch her before she tossed the liver and beg her to fry it up for me. She always did, muttering about cholesterol as she flipped it in the pan.

At the store, they sell them frozen, six or seven in a package, for cheap. I looked up a few recipes online, found the basic ingredients and set to work. The livers went under the broiler, salted, their thick smell stampeding through the house. Masha came home, smiling. My once-Swiss landlord came by, leaned against the counter and took a long sniff. "We used to fry them in butter, as hot as we could," she said. I explained why I was using olive oil, mincing onions to throw in the pan after the livers.

She stayed while I mixed, boiled and chopped, eating slices of the rye bread I'd bought to go with it. No time to start a fresh sourdough.

The smell of onions is home. The smell of liver is comfort, the promise of luxury to come. The eggs, perfectly hardboiled and chopped, turn it creamy, as does the spoonful of unorthodox mustard. Landlord and I eat half-sandwiches, topped with little vinegar pickles in the late afternoon sun. She closes her eyes as she chews, saying "it's different, of course, but you can't beat that taste. It's so humble."

This is me making home: a collection of tastes and smells and sounds that didn't come from anywhere but my own heart. It's the most honest thing I know how to do. And you may not see where it came from, may call it pretense, fabrication, construction - there are so many names for the things we don't understand, the things we also call G!d.

I am telling you: this is where I come from, now. I come from my kitchen, wherever it is.