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Will the Circle Be Unbroken?: A Memoir of Learning to Believe You’re Gonna Be Okay

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Sean Dietrich

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“Before a forest fire enters a house, it never asks itself, “Is the front door locked? Should I first knock?” And because it’s so rude, that’s why I never invite it to my duck farm for barbecues.”

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Book:Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.
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“I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.”

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Book:Hungry for Happiness
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“How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.”

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Book:Midsummer's Mayhem
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“A group of tiny warriors no more than 2" high, their dark skins making them almost impossible to see, were silently surrounding an unsuspecting rodent. The kill was quick, the prey lifted in half a dozen miniature arms, & to Claire's surprise, thrown against the 3rd rail. There was a sudden flash, a wisp of smoke, & tiny voices chanting: "Bar. Be. Que! Bar! Be! Que!”

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Book:The Second Summoning
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“Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.”

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Book:The Orchard
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“Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.”

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Book:Eating Heaven
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“Of course, I myself had ordered the barbecue and links and ribs from the guys at Pink Pig- ten pounds of just the smoky brisket itself- and, of course, nothing would do but for Mama to serve them on her silver-plated platters somebody had given her when she and Daddy got married. But every single other dish on that huge table was Mama's handiwork. There were the collards she'd mentioned, but also her red cabbage coleslaw, and barbecued pintos, and big bowls of okra and tomatoes, and corn pudding, and potato salad made with potatoes boiled in water spiced with Texas Pete, and baskets of jalapeño cornbread, and not only two pans of her rich banana pudding but also two sticky cherry cobblers. Must have been twenty different items on that buffet- enough to feed double the number of guests.”

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Book:Hungry for Happiness
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