Lucille told me not to come in the kitchen. In my young days when I wanted to watch her slice vegetables and pluck chickens, she warned: “This is no place for the likes of you. I’m telling you, standing next to me at this counter won’t get you nowhere at all. As good as looking a blind cat in the eye. And you know you don’t want to do that.”
But I did. I wanted to see that blind cat all the way through, into her milky eyes and beyond. Sacred it was, that kitchen: the shiny surface near the sink covered in blood, the gizzards and neck put aside to be fried later and eaten—Lucille’s special delicacy—and her tidying up after the mess of flour and butter, her thick batter where she rolled chicken breasts and thighs before frying them in the skillet at dinnertime for the “white folks.” That’s what she used to say, with a grin and a nod, adding: “But we get the good parts.”