The healing powers of antoni's Polish hangover soup.
On Friday nights, he put together his famous cheese board. There were always at least four or five varieties, including a rich triple-cream selection, like Délice de Bourgogne, and one real stinker that had to be held under a glass cloche lest its aroma become offensive. We almost always had our very favorite, Riopelle de l’Isle, a buttery soft-ripened type from Quebec, named after the famous Québécois abstract expressionist artist Jean-Paul Riopelle.
It was during summers with my Aunt Magda J that I first had the chance to get into the kitchen. She and Uncle Stefan had a big log cabin in the historic village of Knowlton, in Quebec. Situated on acres of rolling hills with a magical wooded perimeter, it was the place where our relatives and close family friends and their kids all convened. We played by the lake and went horseback riding nearby. It was our own special summer camp.
When I finished elementary school, my father took a job in West Virginia, since it was typical at the time for Canadian doctors to head south for better work opportunities. I went with him and my mom, while my sisters stayed behind in our house in Montreal. My father worked around the clock, including nights and weekends, and my mother split her time between the States and Canada, which often left me alone. I didn’t realize it at the time, but I longed for family.
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