My mom is standing by the kitchen sink, squeezing pimples on a chicken. This is the 1990s in Hungary, when chicken still come with remnants of what makes them poultry: feathers, dry skin around the heel, nails that once scratched dirt on a farm.
Behind her on the kitchen table are carrots and parsley and celery root. She is making soup—maybe it’s a Sunday, or maybe it’s a regular Thursday and I just got home from school. It all looks complicated to me and, frankly, disgusting—the gizzards of the chicken in a plastic bowl at the edge of the sink.
“I can’t imagine ever, ever learning how to do this,” I tell her.
She rinses her hands under the running water. “Oh, you will,” she says. “When you love someone and they are sick and all they want is some chicken soup, you will learn.”