Category Archives: food

I Can’t Do That!

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There are some things I just can’t do or at least am very, very bad at. There are the obvious ones like flapping my arms and flying or walking on water. There are things I just never learned to do like playing the harmonica or doing the hula. But there are also things that I simply can’t do, don’t want to do, or do miserably badly.

The most annoying one is in that last category—singing. Oh, I do sing, mostly alone in my own house at the top of my voice. I’ve tried singing in other places. I was in choir in junior high and was always last chair or next-to-last chair. One other poor singer and I swapped places regularly. (I must mention that taking choir meant that I was part of a heinous concert in which 40 white kids with no rhythm or soul whatsoever performed “Sittin’ on the Dock of the Bay.” But I digress.) I will sing in a large audience where everyone else will drown me out. I once even took singing lessons, which had no effect whatsoever. The problem is that I may start roughly on key, but over the course of the song, I sing flatter and flatter until by the end I’m in some other key altogether. I desperately wish I could sing well, though.

(Once my husband, in an effort to cheer me up, said, “There are people who sing worse than you.” “Name three,” I replied. Long silence. Then he said, “That wheelchair guy.” I was appalled. And I didn’t know whether I was more appalled that he couldn’t name Stephen Hawking or that he couldn’t think of two more people. I mean, he could have mentioned Shel Silverstein or my sister. But I digress again.)

Another thing I’m not reliably capable of is riding carnival rides. I can handle most of them okay, but there are ones that I absolutely refuse to go on. First are roller coasters that flip you upside down. The second are those towers that spin and then drop the floor out from under you as you’re pasted to the walls. I understand the physical principle of centripetal acceleration that keeps you from falling out, but they still look iffy to me. Maybe I’m just not confident in the maintenance and repair of carnival rides.

(For a long time, I was leery of Ferris wheels, because I had nosebleeds as a child and my mother wouldn’t let me go on them because she feared the height would bring one on. This despite the fact that every nosebleed I ever had was when I was lying in bed, which was at a height of only a couple of feet off the ground. (I do admit that the idea of having a nosebleed when the wheel stopped at the top and dripping blood on everyone else below me was pretty appalling.) As an adult, I have ridden the ride and never experienced a nosebleed. But I digress some more.)

And then there’s eating liver and onions. I’m not fond of that many onions in one place, but that’s not the problem. It’s the texture of the liver, grainy as well as meaty. I simply, literally, gagged on it. It wouldn’t get past my uvula. (That’s apparently its only function—guarding against liver.) After several valiant attempts, both my mother and I simply gave up trying. (I can eat other foods with peculiar textures. Octopus. Gizzards. Tongue. Snails. In fact, once when I was going on a business trip, I had a hint that the boss, who used to order dishes for everyone at the table, would present us all with escargot. I went to a local restaurant where no one knew me and ordered some before we went, just to see if my uvula would object. I found that snails go down quite easily. They have the texture of gizzards, which don’t bother me, and taste like scampi since both are served in garlic butter. And yes, the boss did order escargot for all. But I digress yet again.)

That’s all for this week. I’m going to try again to flap my arms and fly. Maybe sing while I’m doing it. But I’m not going up on the roof to experiment. That would be crazy.

Chopped Rules!

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I love the Food Network show Chopped. It’s calming. It is a competition show, but there are no hosts or contestants who yell or sound like wrestling announcers. (I’m looking at you, Guy Fieri.) They don’t even provide recipes. (That’s okay with me since I hardly ever have to make dinner with pork bung, stinging nettles, and green bean ice pops.) I do pick up a few tips: When they say “lacks seasoning,” they mean salt. (This is something my husband doesn’t understand.) You can glaze turkey with tangerine juice. (I used orange juice.) You can’t plate the way a normal person does. It has to be piled up like food Jenga. But I digress.)

There are everyday rules that apply to the show…well, every day. If you get blood on your plate, the judges won’t eat it (unless blood is one of the basket ingredients, which is not altogether impossible). Honor the ingredients (no, I’m not sure what that means either—bow to them, maybe?).

But beyond the official rules, there are “rules” that ought to be Rules. These are the things that a contestant should absolutely not do.

Don’t try to make risotto or polenta. Most of the time there’s not enough time (the rest of the time, there’s too much). If there’s not enough time, risotto will come out so al dente that the dente means tooth of the chipped variety. If there’s not enough time for polenta, you’ll have grits. Also, they both require a lot of attention—adding liquid and stirring—so if you want to make anything else (you do), it won’t come out right either.

Don’t try to make panna cotta. There just isn’t enough time for it to set up, even in the blast chiller. You might as well just put some strawberries in and say you’re serving cold fruit soup for dessert. Cold fruit soup is a thing and a yummy one at that.

Don’t use truffle oil. You may be tempted. After all, truffles are a high-end ingredient. But truffle oil overwhelms anything it touches. (Another common trap is using extracts. Almond. Amaretto. Anise. Rose water (which will make your dish smell and taste like soap). You should probably take the hint when you learn that rose water is used for make-your-own lip gloss (if you’re into that kind of thing). But I digress some more.)

Beware of garnishes. In the world of Chopped, NFG means Non-Functional Garnish. (Never mind what it means in the rest of the world.) Basically, it means any garnish you can’t eat or wouldn’t want to. They’re put on a dish just to make it look pretty. Think parsley, which used to garnish everything and now simply isn’t seen. Whole ghost peppers added for color. Even the little mint leaves that, like parsley on dinner plates, used to decorate any dessert are now out of vogue.

Beware of the oven. Ovens are tricky. They will never (I repeat, never) cook that puff pastry in time. Or the phyllo dough. Or the croissants. Probably not even the cookies, and definitely not the cupcakes. (The cupcakes will also not release from the pan, which means you have to dig out the tops and call the result “deconstructed.”) On the other hand, if you put streusel in the oven, it will burn. And if you keep opening the door and peeking in the oven, you’re toast, so to speak, though your bruschetta won’t be.

How do I avoid these pitfalls in my own daily life? That’s easy. I make peanut butter and jelly or bologna and cheese sandwiches, or microwave some soup. (If you’re thinking Dan would object to this, he doesn’t. My efforts are for lunch. He does the dinners. Except when I have to make the cornbread to go with the cowboy beans. But I digress yet again. I guess I’ve digressed a lot this week if you’re keeping score. I just can’t help myself. Just like I can’t help myself when a cooking competition comes on. I’ll even turn off InkMaster to watch Chopped.)

Yes, No, and OMG NO!

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Sometimes I’m like a toddler who turns up her nose at any new food. Sometimes I’m like a teenager who will eat anything that doesn’t move. But I have my rules.

“Yes” foods. I will eat (and have eaten) sushi, octopus, eel, snails, and goat. (I first ate sushi when it was impossible to refuse, hand-made by my martial arts instructor’s wife.) I even once ate a raw oyster, though it just tasted briny. Now that I’ve at least tried it, I have no desire to do it again. It was the texture I objected to, and raw oysters pretty much have only one texture—slimy. (You may say that octopus, eel, and snails all have a slimy texture, but not if they’re prepared correctly. Octopus can be gelatinous or rubbery if you under- or overcook it, but is tender and toothsome if cooked for the right length of time. Eel is great when barbecued. Snails have the texture of chicken gizzards, which I learned to eat as a child, and have a flavor just like scampi because they’re served in garlic butter. But I digress. At length.)

“No” foods. My husband trained himself to like okra just so he could say he’ll eat anything. Except veal. He has humanitarian concerns about veal. I say good for him! But not good for me. I won’t eat okra no matter how it’s cooked. I just can’t get over the combination of slimy and hairy textures of okra.

Mustard is another of my nos. I had to tell my husband a reason I didn’t like it so he would stop bugging me to “just try it.” I told him that it tasted metallic. I did manage honey mustard dressing that I couldn’t avoid on a salad, but I didn’t enjoy it. (I once had dinner at a sushi restaurant with a group of people. The high point of the evening was when a husband asked his wife, “Do you really want me to tell the kids you wouldn’t even try it?” Her glare was positively poisonous. But I digress some more.)

Brussels sprouts were a big no for me until I had them in Slovenia. I didn’t know enough Slovenian (none, that is) to ask for the recipe, but they were delicious. We’ve tried roasting them and sprinkling them with parmesan cheese, and they’re tolerable that way, but I still long for the Slovenian version, whatever it was.

Most of my aversions are governed by texture. For instance, I never cared for egg salad because it’s too often mushy. (One time I ate mushy egg salad because it was impossible not to. My sister’s MIL served the sandwiches to us as we were passing through the area. My husband finally made it agreeable by the simple technique of making it chunky rather than pureeing it with an immersion blender or, as we refer to it, a motor boat. But I digress again.)

“OMG NO!” food. Liver-and-onions is the one food I can’t eat no matter how it’s prepared or how I try. And boy, have I tried. My mother used to serve it pretty regularly when I was a kid. She finally gave up on trying to get me to eat it when I literally (not figuratively) gagged on it, which upset the rest of the family’s dining pleasure. I feel that since I actually did try it in childhood, I’m under no obligation to try it again. I know tastes can change with age, but gagging isn’t likely to. I just hope I never get into a situation where the only polite thing to do is to try it.

Good Ol’ St. Pat

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By some bizarre circumstance, I’m able to post this on both Sunday, as I usually do, and St. Patrick’s Day. Here’s a list of what I’m not going to write about: green beer, four-leaf clovers, or shamrocks (those were practically the only visuals I saw when I was looking for an image to go with this post.) I will not be writing about St. Patrick and how he was really a Roman and chased the snakes out of Ireland. I’m not going to write about the Fighting Irish of Notre Dame.

No, I’m going to talk about Irish food. The picture you see here is shepherd’s pie, meat and vegetables and gravy topped with mashed potatoes. It’s so good that it’s made its way into our food repertoire. Except that traditional shepherd’s pie is made with lamb. We make it with beef, which technically makes it a cottage pie, and often with mushrooms. Then we sprinkle cheese on top and run it under the broiler because cheese.

(Actually, I had shepherd’s pie a number of years ago in a restaurant in Michigan. They didn’t serve it in the traditional way. They made three scoops of it on a plate, which looked disturbingly like triple breasts. But I digress.)

When Dan and I went to Ireland a couple of years ago, I told him not to expect the lousy cuisine that Ireland and England are said to produce. I knew better. Ireland, after all, is surrounded by water and has lakes and many a river running through it as well. I knew we were in for some good seafood.

We had fish and chips pretty often, supplemented with beautiful, succulent pink salmon, either fresh or smoked (which is also called lox around here). But the best seafood I had was a luscious, juicy, huge bowl of mussels I had in a small place in the seaside town of Dingle.

Irish breakfasts are amazing, too. They feature bacon, sausage, eggs, potatoes, beans, soda bread or toast, broiled tomatoes, mushrooms, and white or black pudding. Sometimes scones with jam and clotted cream (which I always thought sounded gross, but is really like Irish cream churned to near but not quite butter. But I digress again).

Nor do the drinks suck. There’s Irish breakfast tea (which I forgot to mention when I described breakfast), darker and heartier than English breakfast tea. Then there’s beer. Dan drank Guinness, which is served warm. I don’t care much for warm beer, so I learned that if you want cold beer, you have to ask for a pint of lager, which is what I did.

There’s also Irish coffee made in the traditional manner, with Irish whiskey, sugar, and real whipped cream on top. (I’ve found that if you ask for Irish coffee in an American bar, what you sometimes get is coffee with Bailey’s Irish Cream in it, which is not the same at all. (If I can get a real Irish coffee in a restaurant (I’ve learned to ask first how they make it), I sometimes have one for dessert. But I digress some more.) When we toured the Tullamore Dew distillery, we had the real thing.

So, what are we doing for St. Patrick’s Day (besides avoiding Irish bars where college students end up vomiting green beer in the gutter, I mean). Well, I think I’ll ask Dan to make a shepherd’s pie, then kick back with some Guinness for him and Harp Lager for me and listen to some Irish music or watch The Commitments. Wear Guinness and Sean’s Bar t-shirts. Maybe look at the photos from our trip.

We’ll do it just for the craic, as they say in Ireland.

Munchy Memories

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Food is one of the most powerful ways to evoke memory. Just the smell of biscuits or chocolate chip cookies can take you right back to your mother’s or grandmother’s kitchen. Food is a trigger—a pleasant one—that helps you recall warm feelings and better times. In other words, food and the past are intimately intertwined. I have lots of that kind of food associations.

When my husband’s friend John and I used to go on what we called a “hot date,” we would invariably go to a diner and then thrift shopping. Maybe a bag of M&Ms to share for dessert. (My husband knew all about this and approved. He knew we wouldn’t take “hot date” literally. He also doesn’t mind when I joke about the dancing boys coming over when he’s away or my lover Raoul. But I digress.)

There’s a very retro diner in a nearby suburb called the Hasty Tasty, so that’s where we usually went, though sometimes we’d hit Waffle House or a small, family-run Mexican place. The Hasty Tasty has booths, waitresses who don’t greet you with “Hi, I’m Amy. I’ll be your server today,” and daily specials, my favorite of which is the chicken-n-dumplings on Thursdays. I haven’t been there in a while since John died, but I remember him and our dates fondly. I miss him even more than the Thursday special.

My Aunt Thelma owned a small hotel right across from another diner in Campton, KY. This was back in the 70s, so it was authentically retro, with the counter-n-stools, jukebox devices at every seat, and a pinball machine in the corner. They made a mean burger, grilled on a flattop, of course, and their chili was amazing. Along with the penny candy in the general store that Aunt Thelma also owned, the diner features in my favorite memories of Campton.

Comfort food helps you cope with feelings of depression and loneliness. That’s the magic it wields. I have many types of comfort food. Mashed potatoes (a common comfort food for many), mac-n-cheese, and chicken fried rice all somehow make me feel better.

In this part of my life, I’ve become a semi-foodie (or at least a gourmand), but when I want a grilled cheese sandwich, I want the kind that diners serve or that my mother made for me. White bread and American cheese (even Velveeta) are what I crave. Sliced diagonally The grilled sandwich that my husband made for me recently was delicious. It featured a thick slice of ham and Havarti cheese, but it just didn’t hit the right notes the way a more humble sandwich does.

I also have fond memories of a truly non-foodie food: the do-it-yourself pizza kit that came in a box. It included a packet of what you could turn into dough with the addition of water, a long metal can of sauce, and a smaller can of parmesan. If you paid extra, you could get one with pepperoni. Throughout my childhood, this and school cafeteria “pizza” were the only kind I had.

We didn’t have a round pan for baking it, so we used a rectangular baking tray. It was too long for the pizza dough, so we had a short, rectangular pizza. We used to fight over the corner pieces. (We did have an old, round lard can lid, but it was battered and lumpy, not good for baking even the least imposing pizza. But I digress again.)

Another favorite childhood memory is watermelon in the backyard in the summertime. Unlike eating watermelon in the kitchen/dining room, at the picnic table, we could simply dispense with plates and napkins and let the juice roll down our chins and make them sticky. We could spit seeds for distance.

But there was one other aspect of backyard watermelon that made the treat even watermelon-ier. That was a light sprinkling of salt. Salt improves most foods it comes in contact with—every form of eggs and potatoes, to name just two. Even desserts need a pinch of salt in the recipe to make them dessert-ier. On Food Network competition shows, when they say a dish “lacks seasoning,” what they mean is salt.

I tried to introduce my husband to the pleasure of watermelon with salt. He tried it, but it didn’t impress him. For Dan, it wasn’t a sense memory the way it is for me (unlike his mother’s stuffed peppers, which I have never been able to successfully replicate).

We are creating our own sense memories, though, and they’ve been added to my list of comfort foods. He makes mac-n-cheese with tuna and peas, shepherd’s pie (which has the advantage of having lots of mashed potatoes on it and gravy in the bottom to soak them in), and something we call deconstructed cheeseburger mac.

These will figure prominently in the years to come when I need soothing, comfort, and memories.

The Mystic Rules of Life

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I don’t have a corner on wisdom. Indeed, I barely have a corner on learning, around the corner and down the dusty path from wisdom.

I have, however, lived mumble-murfle years, and in that time, I have learned a thing or two. Maybe three, tops. Nonetheless, I have formulated what I like to call The Mystic Rules of Life. (Actually, I didn’t so much formulate them as accumulate them. I can’t claim that any of them had their origin with me. I sort of found them under the bed, communing with the dust bunnies, and claimed them for my own. But I digress.)

Anyway, for what it’s worth, here they are.

Everything should come with too much cheese. The corollary to this is that there is no such thing as too much cheese. My husband and I are the sort who, when we’re in an Italian restaurant and a server with a Parmesan cheese grater shows up and says, “Tell me when” reply, “Just crank that thing until your arm falls off.”

This rule applies to our own cooking. I’ve known us to use Parmesan, Asiago, and five cheese Italian blend in the same recipe. (Yes, I know cheese is binding. We have prunes for dessert. Or prunes and Metamucil. But I digress again.) Speaking of five cheese blend, that’s my favorite kind of pizza, although I also like pepperoni and mushrooms. I never get it, though, as Dan insists on all the meats and veggies the crust will hold. Five cheeses would probably cause catastrophic structural failure.

(By the way, this mystic rule applies to gravy, too. With mashed potatoes, not pizza. Pizza with gravy would be messy as well as unappealing. Until someone invents a mashed potato pizza, that is. I suppose this is another digression.)

It’s easier to ask for forgiveness than permission. You may not get permission if you ask first. Of course, there’s no guarantee that you’ll get forgiveness after you do whatever-it-is, and that means the whatever-it-is will be an even bigger deal. But, as Kris Kristofferson noted, “I’d rather be sorry for something I’ve done than for something that I didn’t do.” (It’s amazing how often Kris is right about things. “Freedom’s just another word for nothing left to lose.” “The going up was worth the coming down.” “Jesus was a Capricorn.” “Everybody’s got to have somebody to look down on.” “If you don’t like Hank Williams, you can kiss my ass.” (A musical digression.))

Pee first. No matter what the next thing is, pee first. Going to bed? Pee first. Running an errand? Pee first. Seeing a movie? Pee first. Taking a shower? Pee first. Walking the dog? Pee first. It’s always best to pee before you commit yourself to any other action. You may end up in a place where peeing is difficult or, worse, impossible. Or one where you simply don’t want to pee. I have those dreams all the time where I’m looking for a bathroom but can’t find one, or at least not one I can use. It’s disgustingly filthy, has no doors, or is just a pipe in the floor without even an outhouse around it. (I usually wake up having to pee, but (so far) I haven’t woken up to find that I’ve wet the bed. I suppose that’s one circumstance when it isn’t better to pee first. Get out of bed? Pee after. But I digress some more.)

Gravity is not our friend. Sure, gravity keeps us firmly attached to the Earth. But when you consider the many ways gravity makes us fall down, it becomes more of a hindrance than a help. And I’ve experienced most of them. This Mystic Rule only applies on Earth, however. If you can make it to the moon, the gravity is only one-sixth that of Earth. That’s a lot more friendly. (Speaking of friendly, author Mary Roach once said, “Gravitation is the lust of the cosmos.” I have nothing against lust, but really, gravitation is the vacuum cleaner of the cosmos. Last digression for this week.)

You’d think that as I get older and (supposedly) wiser, I’d encounter more Mystic Rules of Life, but I haven’t found any lately. Guess I should look under the bed again, but I suspect that the dust bunnies (or, more likely by now, dust gorillas) have rules of their own that don’t apply to people.

Fish Tales From the Midwest

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It’s not as hard as it used to be to find sushi here in the Midwest. It can be hard finding good sushi. Fortunately, I live in a community that contains an Air Force base and a university with programs such as bioengineering that draw a diverse and sophisticated population. It is no longer impossible to find good sushi. The variety may be less than what’s available on either coast or in bigger cities, but someone (like me) with a taste for the Japanese delicacy can find satisfaction, along with sashimi, sunomono, and low-sodium soy sauce.

But it hasn’t always been easy. Here are some fish tales from my journey from doubter to aficionado.

___

The first time I tried sushi was in one of those social situations where it is simply impossible to refuse. (Not unlike the time I first ate egg salad, which I loathe, at my sister’s mother-in-law’s. Since then, I’ve come to tolerate my husband’s version of egg salad. But I digress.)

I belonged to a martial arts club, and one weekend we were invited to the sensei’s house to help answer mail and do some other dojo-related paperwork chores. His wife, a lovely Japanese lady, served up a plate of sushi. That she had made by hand. Using seaweed from her family’s farm in Japan. Short of a deadly fish allergy, there is no conceivable way to refuse such an offer. So we all gulped a little and then gulped a little.

I don’t know what everyone else thought, but I found it odd yet somewhat pleasant. I believe I acquitted myself well. And I decided that if the opportunity ever came up again, I would certainly indulge.

___

That opportunity came on our fifth wedding anniversary. We got dressed up and went to a tony Japanese restaurant about 45 minutes away. (Sushi had not yet penetrated the local market. Now it’s available in the local supermarket and we have a standing order for Wednesdays. But I digress again.)

We ordered a sushi appetizer and tempura entrees. I informed my husband that under no circumstances was he allowed to ask for a knife and fork. The sushi portion of the meal went swimmingly until Dan noticed the little pile of green paste on his plate and scooped up a healthy mouthful. Of course, it was wasabi, and of course, the top of his head blew off. A fan of horseradish in all its forms, he still likes wasabi, but now in more judicious quantities. The pickled ginger is much more forgiving.

(Later in the dinner I complimented him on how well he was doing with the chopsticks, despite his lack of practice. He replied, “Honey, I’m a compulsive overeater. I’d eat with my elbows if I had to.” But I digress some more.)

___

Not everyone is enthusiastic about their first encounter with sushi, or compelled by circumstance to try it. But sometimes another person can be convincing and compelling.

I once dined with a husband and wife at a Japanese restaurant. The wife passed on the sushi.

The husband turned to her and said:

“Do you really want me to tell the children that you wouldn’t even try it?”

Bam! Emotional judo for the win. She had no response possible, aside from the most profound of dirty looks and a small bite of the sushi.

___

I have no problem with people who actually don’t care for sushi – once they’ve tried it. My friend Tom was a case in point. We were dining at an excellent sushi bar and he expressed a desire to give it a try.

It was beautiful sushi. Gloriously dark red tuna reposed on a pillow of sticky rice. Of course, when Tom asked to try a piece, I had to say yes. If he was ever going to like sushi, this was the piece he would like (aside from oshinko or other non-raw-fish varieties, of course).

And he didn’t like it. But I was so proud of him for trying. Without even the threat of disappointed kids.

___

My husband’s coworkers were not so brave. They had a tradition on birthdays of letting the celebrant choose the restaurant. Dan chose a local sushi bar and had to put up with the disgusted faces and the gagging noises they made as he ate his way through a platter of assorted delights.

Of course, when sushi became trendy a few years later, all the fellows were bragging about how much they loved it. Dan refrained from reminding them that they were raving over what they had once considered – and derided – as bait.

___

And what of fugu fish, the potentially deadly blowfish that, unless properly prepared, can kill with an insidious neurotoxin? Am I brave enough to try that?

Fortunately, I don’t have to answer. There are, to the best of my knowledge, no properly qualified fugu masters in our area and so no fugu on the menu anywhere around.

But suppose I ever get into a social situation where eating fugu is the only possible option. In that case, I like to think I would smile, say, “Domo arigato gozaimasu,” and dig in. It might be the last thing I ever did, but I would die politely.

The Sport of Cooking

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Food has become a sport. Personally, I blame Guy Fieri.

There are plenty of cooking competitions these days – and eating competitions, too, which make me feel queasy just watching them, so I don’t.

But recently, sporting events for chefs seem to have taken over the streaming channels. And they come with all the unwelcome accouterments of regular sports competitions.

There are some, such as Chopped, that avoid the worst of sports talk, other than the inspirational “I want to teach my children that they can go for their dreams” and “If you try your best, you haven’t really lost” and “Either you win or you learn something,” which, now that I think of it, are more common in parents watching or coaching kids’ sports than in adult sports.

What Guy Fieri has done, though, is to infuse cooking competitions with the worst aspects of sports. I suppose it could have been done by the powers that be at The Food Network, but the examples all seem to have his personal stamp on them.

The most sports-like is Tournament of Champions, which has just completed its fourth season and is already gearing up for a fifth.

Just from the title, you can tell it’s based on sports. Then there’s the format. The competition is based on brackets like a basketball tournament, with seed rankings like a tennis tournament (or Robot Wars, which does not feature cooking robots but does have the format of a cage match. But I digress.) (Beat Bobby Flay also somewhat resembles a cage match, but that’s not emphasized. I keep digressing.)

As a host, Guy Fieri projects a pro wrestling vibe. He bellows the names of the contestants as they enter from opposite sides of the arena, and he has nicknames for everyone – The Jetster for Jet Tila, Bee-Dub for Brooke Williamson, and Superchef for Darnell Ferguson (about whom more in a moment). There are even commentators, who also have nicknames – Justin Warner (Wolfman (or Wild Card)) and Simon Majumdar (Scoop). Guy’s son Hunter interviews the contestants after the match is over. It’s clear that Hunter is the heir apparent to Guy’s Food Network empire.

It’s also clear that Guy is grooming Darnell “Superchef” Ferguson for Fieri-style success. Ferguson was a frequent contestant (and frequent winner) on Guy’s Grocery Games and now has his own show, Superchef Grudge Match. It’s structured as a boxing match, only without the nicknames for competitors. It’s kind of a junior Tournament of Champions. The contestants compete for prize money and bragging rights, but the winner also gets the loser’s favorite chef’s knife. (There is lots of trash talk and sometimes even side bets involving social media accolades, monogrammed aprons, and, in one memorable case, a tattoo of the winner’s name. But I digress yet again.)

For myself, I don’t do competitive cooking – or eating. (Once, when I was a kid, I had dinner at a friend’s house. Hers was a large family, and when the food was served, everyone competed to get their food, serving spoons and forks flying. I was stunned. In our house, dining was much calmer. But with so many people trying to get a fair share, it was normal for them. But I digress even more.) Sometimes, it’s all I can do to put together something edible. Trying to do it with a time constraint and an audience is simply beyond me.

I’ve got to admit, though, that I love watching someone else doing it. It’s appalling and fascinating at the same time. With actual sports, other than the Olympics, I just don’t get the fascination. Maybe if they had to prepare a dinner to celebrate their wins or console themselves for their losses, with medals for the best dishes…now that, I’d watch!

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Meijer Is My Frenemy

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I love Meijer. I hate Meijer. Call me conflicted. I’m so conflicted, in fact, I’ll probably give my brain whiplash.

On the one hand, Meijer is great. I particularly like this terrific thing called Flash Food. (I imagine other stores have it, too, but I learned about it through Meijer.) It’s grocery shopping for useless people. There’s an app that lets me survey the food that’s near, but not past, its expiration date. (There are always lots of baked goods available, so I have muffins for breakfast nearly every morning.) I think last year I saved nearly $1000 in food costs, plus the food didn’t go to waste.

(I used to work for a company that occasionally gave cocktail parties at business conventions, and there were always assorted hors d’oeuvres. They were never all eaten, and I worried some about the food waste. I learned, however, that if you signed a release form, the leftovers would be donated to a local shelter. I always liked to think of the homeless people being treated to mini-quiches and tiny beef Wellington amuse-bouches. But I digress.)

Meijer is also located within a mile and a half of our house, which is super-convenient, especially since my husband works there and doesn’t have a long commute. (His is still longer than mine, which consists of commuting from the bedroom upstairs to my study downstairs. It’s a quick trek, and I’ve never needed snow tires. But I digress again.)

I also love that Meijer gives him a regular paycheck, which is necessary to maintain our essential supply of cat food. It’s also handy that he works there, since he can do all the shopping and pick up the Flash Food and I don’t have to ha ha ha ha ha!

On the other hand, Meijer pisses me off. First, I object on principle to stores where you can buy both milk and lawn furniture. It’s simply wrong. The store is too large as well, and they keep rearranging it. I’m afraid that I’ll wander for hours through the freezer section and die of exposure. When Dan and I shop together, we need to use our cell phones to keep track of each other. “I’m in the pet section. Where are you?” “Cheap meat.”

(I do like the cheap meat section. Once when we were shopping, I ran into a mutual friend. I towed him over to where Dan was mulling over the varieties of pudding available. “Look what I found in cheap meat!” I said. But I digress yet again.)

I don’t love Dan’s schedule. He has Sundays and Mondays off, which is okay. He can join me on bank-and-post-office-type errands that have to be done on a weekday. But he has to be at work several days a week at 6:00 a.m. Until my sleep habits went wonky this winter, I couldn’t get up to have tea with Dan in the mornings. But wonky waking means that now I get up at the same (way too early) time Dan does, and I can have my muffins and tea while he eats his hard-boiled eggs and toaster waffles.

All in all, though, I can’t stay mad at Meijer. What we thought would be a short chapter in our lives has turned into a ten-year narrative. What might to some seem like a lowly job as a greeter has meant for Dan an ideal antidote to burnout and a position where he gets to smile and chat with people all day.

And what it means for me is whiplash. I’ll ask Dan to bring me home an icebag. And lemon muffins, while he’s at it.

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You Deserve a Treat

etc., family, food, fun and games, , , ,

Once I was visiting Joel, an old friend who had two young sons. After dinner and homework were done, he said they deserved a treat and asked what they wanted. He expected them to say ice cream or something similar.

Instead, they asked for a fire in the fireplace that evening. Joel was taken aback. He listed all the reasons that the treat they asked for was not a good idea – the fireplace would get dirty, they would only have it for a short time before bedtime, and so on. But the kids were adamant. Despite all their father’s protests, what they really wanted as a treat was a glowing, flickering fireplace. Joel gave in. They had their fire and then their usual story time once they were in bed.

Then there’s Teddy Hobbs, the British four-year-old with an IQ of 139 who became the youngest MENSA member ever. He can read at a Harry Potter level, though his parents try to steer him to books more at his emotional age level. “Teddy has done all of this himself,” his mother says. “When we go out and give him an option of a treat, he wants a book rather than chocolate.”

I’m on the kids’ side. While I love a good apple crisp, baking one with my husband is the real treat. When I get paid for finishing my writing, I treat myself to a new pair of jeans, lunch out, or a few books. (I sometimes do like a traditional treat for dessert when I eat out.) A treat for my husband is a hike in the woods or a day off to garden. A major treat for both of us is the couple’s massage I booked for later this month.

Perhaps the best kind of treat is giving a treat to someone else. From time to time, Dan and I spring for a box of donuts or cookies for his breakroom at work. Once I invited a mostly housebound friend to join us at a Vietnamese restaurant for lunch. We could tell it was an absolute treat for her to eat out and renew our friendship – even more so when we added on a bargain shopping spree after lunch. Another time, one of Dan’s friends in another state surprised us with a pizza he ordered from one of our local restaurants and had delivered.

I think we need to expand our definition of treats beyond the standard cake or candy. Anything that you love or find joy in but don’t often get can be a treat. Maybe you haven’t had coffee with a friend in far too long. That can be a treat – for both of you. (Even more of a treat if it’s Irish coffee.) Perhaps you haven’t found time to work on a hobby like painting or needlework for a while. Renew yourself by allowing yourself a treat of relaxation and creativity.

Treats for others are often the kind that a person would really like but never buy for themselves. Again, it doesn’t have to be a major, expensive purchase. My husband brings me little treats all the time – it helps that he works at Meijer. Right now I have five plushies on my desk that he brought me at various times (two bunnies, an elephant, a giraffe, and a fox). He also brings me plants for my desk in the spring and summer. They give me a lift whenever I look at them. I find songs online that he remembers only a few words of and give him a lift by playing the videos for him.

So no matter what you’ve accomplished – or just when you’re feeling blue – treat yourself or someone else. Either way, it really makes you feel better. Even if you feel you don’t deserve a treat, take it from me – you do!

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