A Polish Meal

I'm half Polish. My mom's parents came from Poland about 1906. They met and got married in Chicago in 1912, and 100 years later, about four times a year I get the jones for Polish food, in particular cabbage, sausage, potatoes, mushrooms and home-baked white bread. When I make this meal it brings tears to my eyes. I didn't even know my grandparents; they bought a farm, had seven children, and died early.

Re-creating the Polish dinners of my kid-hood requires a trip to an international grocery that sells Polish sausages imported from Chicago. Only these--made in the home of America's largest Polish community--taste like they should. Don't give me Hillshire Farms; give me Bobka. Thank you. And keep your sauerkraut; I use fresh cabbage, boil it and add mustard sauce, put the mushrooms on the side, and that is my kapusta. When I picture a Polish table I imagine a snow-white tablecloth perfectly creased, because these people were far into linens and washing and ironing. My grandfolks was po' so there was no gorgeous Polish pottery to inherit. They left me nothing at all, at all, except this meal, which I love.