Kitchen Diaries at Angel House

Bekah Smith

Published 12 May 2021

When I was younger, one of my favorite books was the “Seven Silly Eaters” by Mary Ann Hoberman. The plot is simple, it’s about a big family where everyone has their own particular likes and dislikes. One child will only eat lump less oatmeal, another will only eat poached eggs, another just strawberry milk. As I was describing Angel House to a friend the other day I equated life in the home to my favorite childhood book. We are nine silly eaters, all with our own quirky likes and dislikes. This is evident everywhere you go within the kitchen. If you open the fridge you will find 2 different milk options and 3 milk alternatives, each one serving a distinctive purpose in one of my housemates lives. The pantry has similar composites of personality, with the Cheetos and Goldfish on the top shelf watching over us all. Then on the left side is the coffee, both decaf and regular in a variety of roasts and even a jar or two of instant (for those with little time or no morals).

In order to make space for the food particularities, math is applied and experiments are made all while keeping in mind who needs to get what and when. Many of the foods are associated with a time of day. There are the morning Eggo Waffles which are located on the bottom of the freezer, they give off a warm sweet scent that indicates that David is making his breakfast. When Jay comes into the house to share life, he will grab at least 5 different oils and vinegars, and an instant pack of noodles, then work madly at the stove until his lunch is ready. Davey will make smoothies when he wakes up and often offer some to anyone that is around. The food we eat in this house speaks to us and about us, it tells tales or routine and the life that is lived here.

The other morning, Molly pulled cream of mushroom soup, dried pasta and several cans of tuna from the pantry. I asked her what she was making and with a beaming smile on her face she said, “tuna noodle, my dad used to make it during lent in South Dakota.” Molly stirred the cauldron of at least 40 servings of tuna noodle until it was perfect and then she informed me it really is better the next day, when the flavors have a chance to get to know one another. Now, I open the fridge I see the large containers of tuna noodles sitting there waiting to be reheated for an easy Lenten approved meal. This makes me happy to see because in all of the chaos that tuna noodle presents, it is also home.