Analysis of Learning to Cook

The rectangular kitchen was narrow
But had enough space for the six of us
Of course, not at the same time
Large green refrigerator
Small white four burner stove  with
A beige hood that sat atop like a hat.

The first thing I learned   was
How to make sofrito aka  recaito
Fresh cilantro finely chopped
Garlic cloves smashed on a pilon
White round onions and dark green bell peppers
Of course,  ajices dulces were included
One yellow,  green and red
Sautéed or braised in olive oil
The aroma was potent like holy water
To be anointed
Blessing soups, beans and mixed rice.

I think I was about ten
Short like my mama  so that
I stood on a crate
Placed in front of the stove.

The second thing I learned   to cook
Was white rice
Big aluminum pan filled
With water
Boiled with a little salt
3-4 cups of Goya white rice
Then, manteca  Crisco
A large silver metal spoon
Stirred and stirred.

The many times I tried
The rice was
     Dry and hard like cardboard
     Soft and mushy like pudding
     Gooey and sticky like pancake batter
     Salty like bacalao
Yuck!!
Then came the beans
Red, white, pink, black, pinto, garbanzo, gandules
Much better
Especially with the sofrito
At times with potatoes or Calabasas or bolitas de platano.

These are but memories
Of my mom and dad teaching me
To cook the Puerto Rican way.