Because my family owned its own business, my siblings and I began working at a young age in the bakery.

My sister Bec worked her entire life up until a couple of years ago when she finally retired. For most of her working life, she was a teacher. Teachers are at work early, and they aren’t finished working even when they get home late in the afternoon. Still, I’m pretty sure she put dinner on the table for her family every night. We weren’t the kind of family that would be satisfied with a sandwich for dinner.

Her husband loved to cook, but it was a hobby as opposed to a family duty. He used to tell me that he spent his day working on big projects where he never really saw a resulting product. He liked to cook because he could put ingredients together and then see a direct result from his efforts. That made sense to me.

Bec is a really good cook, though in a million years she won’t admit this fact. And though I suspect she – like I – did not directly teach her children to cook, they learned about good food and cooking through example, and perhaps osmosis.

Bec’s son Erik and his sister Kate saw their Nana and Poppo several times a year, even though they lived across the country. When the kids were growing up, the Borman family vacations largely involved either visiting family IN Colorado or entertaining family FROM Colorado. Erik was the first-born grandchild, son, nephew, etc., and had curly blond hair and sweet blue eyes and a smile that melted everyone’s heart. He had a special place in Nana and Poppo’s heart because he was their first grandchild. He, likewise, thought they walked on water.

He loved to help his Poppo bake, and thought his Nana made the best Swiss macaroni and cheese and mashed potatoes in the world. “They have these little pieces of potato in them,” he would excitedly explain, not understanding that others would say her potatoes were lumpy. Erik says he inherited his Nana’s mashed potato and gravy bowls, and he considers them prize possessions.

All this is to say that Erik became a good cook because he was surrounded by good cooks, and because good food is important to all of us, including him. While he likely didn’t cook while living at home, he began cooking as soon as he was on his own and had his own stove to cook on and clean.

Erik and his wife both work full-time, and they share the cooking duties. Both are health-conscious, and cook using healthy ingredients. One of Erik’s strengths, in fact, is that he can turn a generally-unhealthy entrée into something that won’t necessarily cause one to keel over you before the last bite.

Take his jumbalaya, for example. While most Cajun and Creole dishes are not particularly healthy, he does wonders with his take on the food. He substitutes turkey sausage, for example, for Andouille or smoked sausage. I have made both jumbalaya and gumbo, and I can tell you that I don’t have the patience to wait. Stirring, stirring, stirring. He does. Have the patience I mean.

Erik says he finds the process of cooking to be relaxing, but I think what he really enjoys is the social aspect of food. The gathering of family and friends over something you prepared with your own hands. I know what he means about enjoying the process. There is something wonderful about taking a variety of ingredients and putting them together to make something that tastes delicious. Our family enjoys gathering over a meal, and Erik can cook it for us any time he wants. And often does.

Erik’s Jumbalaya
Ingredients
2 lbs. medium raw shrimp
1 lb. turkey kielbasa (Jennie-O or equivalent)
Vegetable/canola Oil
2 c. chopped onion
1 c. chopped green pepper
1 c. chopped celery
4 cloves garlic, minced
2 14-1/2 oz cans of crushed tomatoes
2 14-1/2 oz cans low-sodium chicken broth
2 8-oz cans tomato sauce
2-1/2 c. water
2 c. long-grain white rice (uncooked)
1 tsp dried thyme
1-1/2 tsp ground red pepper (less if you prefer little spice, 2+tsp if you prefer spicy)
1 t. chili powder
1/2 t. sugar

Process
Peel and devein the shrimp. Saute the shrimp in 3 tbs oil in a Dutch oven (medium heat). Stir continuously until all shrimp are pink. Remove shrimp (leave oil), cover and refrigerate. Slice kielbasa into ¼ inch pieces and half. Saute in remaining oil plus 1 tbs additional oil. Kielbasa is already cooked, so simply brown to add another flavor layer. Remove and set aside. In remaining oil, add the onion, green pepper & celery (known as the trinity in Creole cooking). Cook, stirring constantly for 5-7 minutes until your desired consistency. Mince garlic and add, stirring for 2-3 minutes to incorporate well. Add turkey kielbasa back to Dutch oven, and add the crushed tomatoes plus rest of the ingredients. Bring to a boil, then cover, reduce heat and simmer for 45-50 minutes until the rice is soft and most of the water/broth has been absorbed. Stir frequently. Add chilled shrimp and let simmer for an additional 10 minutes. Serve with fresh bread.