Biography 312: How to Preserve a Lot of Laal Shaak.

 When my parents went to Saudi Arabia to perform Hajj, my uncle, Mejo Mama, with his family, stayed with us in Dhaka for a month to take care of us. I always feel and show respect to them for this act. They put their careers and earnings aside to look after us and stay with us like our parents. Especially, my aunt, Mejo Mami, worked hard and did household duties like a mother during a very hot summer.

Actually, my mom asked both her brothers, Mejo Mama and Chhoto Mama, to stay with us; she thought they would split the time, each staying for 15 days. However, she didn't clearly communicate her plans to her brothers. That's why both of them assumed they would stay with us for the entire month.

My aunt/Majo Mami and uncle/Majo Mama took a one-month break from their office. In the middle, they had to go back to work for some reason, then they returned again. When my Chhoto Mama (my mom's youngest brother) found out about it, he said there was no point in staying with us with his family during this month since his brother was already taking care of us.

When they stayed with us, my uncle or Mejo mama used to do grocery shopping from the bazar. One day, he bought lots of "Laal shaak" (Red Amaranth or Red Spinach). I was thinking that we can't cook all of them, and we can't keep this leafy vegetable in the refrigerator for a long time, as it will go to waste. My uncle said he thought we could keep everything fresh in the refrigerator. My aunt said she would cook all of them. I replied, but we don't have a big pot to cook them all together. My aunt said she would cook one pot after another.

She must be thinking, What a low IQ girl I am. I have no idea about cooking. Actually, I didn't have much knowledge of cooking, but I always try to help or work with our guests; I just didn't let them work all alone.