This is one of those things that has been developed not because of classes at A&M or anything like that but because of living up at A&M without relying on my mom to make my food.
It seems like a simple thing. Everyone moves away from home at some point, but you have to understand; my mother is not a good cook she is a wonderful cook. If you could find a word greater than wonderful, then please forget I said wonderful and insert your word.
This makes it nerve-racking when I try and cook at home. It’s daunting. Have you ever thought what it would feel like to make something people tell you is good but you know it isn’t as good as Teresa’s.
Here lately, however, I have embraced the challenge! You’ll be seeing recipes that have run in our family, new recipes I figured I try out to get ahead of my mom and stories that influence my family’s cooking traditions.
One of the few things I love more than Texas A&M, is my family. And when I refer to family, I am not one of those who is talking about just their mom, dad, and siblings. Don’t get me wrong, I think that family is what makes you happy so it has to be defined by you and only you. However, for me my family includes not only my parents and siblings, but my grandparents, uncles, aunts, cousins, and the rest of my extended family. I have grown up immersed in family. Reunions, holidays, birthdays, Sundays and any other day we just feel like seeing each other I am with my family.
The thing is though, my family is characterized by the Tschirharts and the Rihns, my dad and my mom’s families. In this blog, I will specifically talk about the Rihn tradition of cooking, but I will also reference the Tschirharts because we have different traditions that I appreciate. And also to clarify, Granny is the Rihn, and Grandma and Grandpa are the Tschirharts.