From Rice to Cornbread and Biscuits
From Rice to Cornbread and Biscuits During the 1970's and 1980's, in the small town of Bend, Oregon, our family of six went to mass at St. Francis of Assisi Catholic Church. On our way home, we stopped for donuts at the supermarket on the corner of Third and Revere Street. After devouring our sugary treat, we headed back home and Mom started cooking the delicious Sunday Dinner. I often helped my mom cook, Italian and Mexican dishes were her favorites. I hated chopping onions because my eyes filled with tears, but I was always up for grating cheese. The meal always included a main dish, green salad, vegetables like green beans, broccoli or asparagus, and rice. The dinner could be beef stew, lasagna, enchiladas or spaghetti and the Nakada family always had rice. Dad is Japanese and he grew up eating rice with every meal, and my white mom kept his tradition. She wasn't a big fan of Japanese food, but she always made rice for Dad. Sunday Dinner was a tradition for the whole