Recently, my 3-year-old son came tiptoeing downstairs long after we had put him down for the night. “I can’t sleep,” he said, hugging his stuffed dog.
“Do you want a guggla-muggla?” I asked, opening the fridge and reaching for a carton of milk.
My husband snorted. “First of all, it’s ‘guggle muggle,’” he said. “Second, you make it for colds, not insomnia.”
“Says who?” I asked.
“My grandma,” he replied, definitively.
Like most discussions about Jewish food in our household, this one had its origins in our respective families, and specifically, with our grandmas.
For the uninitiated, guggla muggla (or guggle muggle, if you must) is a Jewish cold-fighting concoction of mysterious origins and disputed pronunciations and ingredients. Depending on your Bubbe, it might have been made with milk, sugar, and egg; milk and honey; or, for the unlucky, milk, tea, and schmaltz (chicken fat). My grandma made her “guggla muggla” with warm milk, honey, and vanilla. My husband’s grandma made her “guggle muggle” with egg, sugar, and milk. Hence the disagreement. Read the rest of this entry →