(by Dian Azorlibu)
Mommy Dearest,
This is a letter of gratitude
For your blunt sense of humor
Straightforward one way attitude
My protector, queen in shining armor
Of all the years we were separated
Those were the worst
With limited time we communicated
I longed for your presence to quench my nurturing thirst
Time and time again, I failed you
Hated you and didn’t understand you
But such life taught me a bitter lesson
You are the light, source of hope, my God-given blessing
It is only in times of sorrow we
Are aware of those who truly care
About our internal pain and struggle
To be the best against all odds
That we may face today and tomorrow
Loss of food is equivalent to loss
Of love, joy, peace, and laughter
All encapsulated with the appeal
To make what others view as unreal
She reminds me of better days
When I fail to love myself or
Am led astray to trust God and know
Everything will surely be okay
The pandemic took place, she told me
To pray and that God has a plan
To not doubt or question
Something I will never understand
I am the daughter of a woman who
Knows me from inside out
Better than I even claim to
I am the daughter of a woman
Who knows the essence of food
Of having a meal and of being
Fortunate to be blessed, an
Acknowledgement to be grateful
I am the daughter of a mother
Who refused to give up on me
Her smell and presence bring me peace
She saw in me what many did not believe
Never for once lost hope or gave up on who she knows I will one day be.
For that, words are too few
To give my indebted thanks and appreciation to you.
---
Dian Azorlibu can be found at https://mindspace-diaspora.cms.webnode.com and on Instagram.
Ghanaian Kabobs
(our favorite food, adapted from African Bites)
1 T. garlic powder
1 T. onion powder
1 1/2 t. smoked paprika
1 T. white pepper
2 - 3 T. cayenne
optional: 2 - 3 T. hot ground pepper
1 T. chicken bouillon powder
1/4 c. roasted almonds/peanuts, removed from shells but with skin
2 lb. boneless sirloin steak, chuck roast, or rib-eye
2 T. vegetable oil
salt, to taste
Soak skewers in water for at least 20 minutes before using.
Preheat oven to 450 F.
In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper, and bouillon. Set aside.
Grind peanuts in a coffee grinder until finely crushed, but not pureed.
Add the ground peanuts into spice mixture.
Pat the steaks dry with a paper towel, and slice medium-thin on the diagonal.
Thread the steak onto skewers, about 4 pieces per skewer.
Rub the meat with spice mixture on both sides.
Line a baking sheet with foil and spray with cooking spray.
Place skewers on sheet, drizzle with oil, and salt to taste.
Bake 12 minutes.
Place skewers under broiler for 3 minutes.