
Anyone would take great pride in mastering a few skills or so in the art of homemaking. Lola had great teachers throughout the years. Between her Mom who was a Southern transplant, to her late father who was a Jamaican immigrant that managed to find what his version of the American dream was, passed along dishes and stories from their respective backgrounds. Both helping in patching together a missing source of what identity would mean to her. With biological similarities in her parents paralleling to the adoptive couple who raised her, she felt that as an adult, especially during the years of charting unknown territory when it came to figuring out where she was and who she wanted to be, the luck of the draw came with self-discoveries that not only inherit the customs for which she once did not appreciate as well, but the new ones that came from a lineage that was not fully her own.
A woman of direct African ancestry lived in her mind, spirit, and had part of her physical form for the longest. A pair that were both their separate selves but all one in the same. The chase for knowledge that went beyond the borders she lived through all of these years, came together whether in the garden, the office, kitchen, or sitting in a shared couch with a child passing down the same. It lived through the hands that were fierce enough to command elemental forces and soft enough to mold a piece of dough. For which was one of the simpler lessons in the baking of a pie. Not that she wanted to toss Theo to the culinary wolves with a complex dish, it became a study of general do work and how the basics could be shifted into a source of other foods that brought an honest worth and warmth to the belly.
She let the dough rest, wiping off the excess flour that had already marked the workspace. Moving down to check on the pupil of the time being, hands fell to the back of her hips, looking over with squinted eyes more than anything. "Don't overwork the dough too much. After it rests for a bit, it'll be blind baked. Meanwhile, we'll get all the veggies, chicken, dairy and extras together to build the filling." She had on a borrowed apron that was an extra accent from the regular cooks who worked the floor of the
kitchen. A place that got busy during the open hours. It was near 6pm, just three hours since the place closed for the day. Only to re-open the following morning for preparations and the early morning shift. There was some faith that belonged to a diner that had been open for a month. Discovering what worked and did not on a daily had been one of the few challenges she looked forward to but also setting up a devout set of regulars that could appreciate what dedication, love and reflection of various parts of heritage she wanted to share.