At the age of seven, I became the cook of the house. My mother refused to cook when she burned her bra and became a liberated woman in the 1960s. She put her career and selfish self first.

My first meals consisted of Chef Boyardee canned entrees. Along with that, I also chopped up some lettuce with a knife to make a side salad. Bags of prechopped lettuce were unheard of in 1969. When Mother saw me chopping, she said, “You’re not supposed to chop lettuce with a knife. You’re supposed to tear it with your hands.”

Although Mother was liberated enough not to cook food, she wasn’t too liberated and still could be a food critic.

The Seven Layer Salad (aka 24-Hour Salad) was popular when I began my cooking term as a child, but I never made one. If I couldn’t even make the first layer of lettuce correctly, I didn’t want to hear six more layers of Mother’s criticism.

Overnight Layered Lettuce Salad Recipe: How to Make It (tasteofhome.com)

Seven-Layer Salad Recipe – BettyCrocker.com

Mayonnaise | Hellmann’s US (hellmanns.com)

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