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Nash, Edith / Practice the here and now: selected writings of Edith Nash

Nash, Edith
Sour eggs,   pp. 31-32

Page 32

32Washington, D.C. from Toronto where we were living at the beginning of
World War II, we had to decide on someone to bring up our children in case
we were killed and we chose Abe and Mary. All four of our parents were living,
but we were not eager to have our children in their clutches.
 Mary Fuji had read a recipe in Gourmet magazine called Sour Eggs and often
made them for us — at our place or theirs. She fried a little cut up
bacon, added chopped onion and let it get somewhat soft, added vinegar to
taste, a little water, a little corn starch in the water, and salt and pepper.
When it thickened, she put in 2-4 eggs, covered them and let it cook, probably
less than three minutes for just set, and plopped it all on a plate.
 I'll go make some now.
 Mary was a careful cook; everything tasted delicious. We spent a Japanese
New Year's festival time with her family in Hayward, California and had raw
fish (sashimi) for the first time as well as several other wonderful delicacies
to our great delight. Her younger brothers and sisters ate fried chicken
which they preferred.
 This was all before the Japanese families of California — Japanese
born and U.S. born alike — were suddenly banished from their homes
and businesses and spent World War II in .-.---~ - desert camps. Abe and
Mary were graduate students in Chicago by then and chaired a Korean language
project for the Army, but this did not protect Mary's family from removal.
They were luckier than most of their neighbors. Their flower growing business
and home were well taken care of by strangers who rented it while they were

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