A special meal:
Remembering mother
By Janet Paszkowski

There is a small pine box
resting in the China cabinet

an archive
of robust kindred recipes

I gingerly read
a yellowed placard
careful not to smudge the faded script

Skin bratwurst.  Cut in small chunks.
Fry until brown.  Pour off fat.
Grease casserole.  Slice peeled red potatoes into casserole,
then onions, then sausage, then sauerkraut.
Repeat layers.
Cover with cream of mushroom soup, water and milk.

Salt and pepper to taste.

I wipe my hands dry on crisp linen with a vibrant fruit pattern

reminiscent of grandmother’s vintage tea towels

Set the oven at 350 for 1½ hours,
and wait
 for the nostalgic

 scent of bubbling
 bratwurst and sauerkraut

to arise—once more