Best 13 quotes of Elizabeth Acevedo on MyQuotes

And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.

Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

I make 'Buela's recipe for sofrito that I'll use to season the ground beef. Softening the garlic and onions, adding tomato paste. This is the first step for most traditional dishes, the flavoring that gives a rich taste for everything from beans to stew. Then I brown meat and make a homemade sauce from fresh tomatoes. I grate fine shreds of mozzarella cheese and boil sheets of pasta. While the oven is preheating, I slowly layer my guilt, my hope, and a hundred dreams. I don't know if it means anything at all, but 'Buela has always said my hands are magical, and I use them now to put all my feelings into the pan.

I only know that learning to believe in the power of my own words has been the most freeing experience of my life. It has brought me the most light. And isn't that what a poem is? A lantern glowing in the dark.

It's wild to miss someone so much, and yet in order to care for them you have to constantly say goodbye.

My Aunt Sara says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic.

Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela." "Sofrito?" she asks. But I'm not making the usual base. "Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pilón, and then spoons that into the skillet, too.

Set the oven to 350 degrees. Grab flour. Butter. Salt. Dried oregano. A beer I planned to use to braise a steak. Julio once told me my mom loved to bake. Aunt Sarah has confirmed it's true, although none of the recipes she's ever sent me mention them being my mother's. I mix all the ingredients together.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

That love can be a band: tears if you pull it too hard, but also flexible enough to stretch around the most chaotic mass

The way the words say what I mean, how they twist and turn language, how they connect with people. How they build community.

Your silence furnishes a dark house. But even at the risk of burning, the moth always seeks the light.