Wednesday's Words for June 6, 2018

I’ve been trying my hand at some new recipes over the last few weeks. I enjoy cooking, and even though I’ve cut back on the number of meals I make for us each week, I try to change things up. I also believe that just as playing a couple of games each day helps to keep certain of my synapses firing well, so, too, trying out new recipes keeps another part of my brain thriving.

I sat down and calculated it out. Well, maybe calculation implies a heavier reliance on logic and mathematics and than I actually employed. I suppose the closer truth is that I performed a combination of calculation and guessing. Here then, are the results of my guessulations (guessing/calculations): I will have been a wife for 46 years on July 14th. Since number 46 isn’t yet completed, I used 45 years as my base, figuring on 11 leap years in that time. This gave me 16,436 days. Allowing for times when we might have eaten out, ordered in, or gone to someone else’s house for supper, I took off 14 days per year. Now, for most of our married life, we rarely went out and didn’t take more than a scant handful of vacations until I became published, in 2007. So I don’t think I’ve allowed for too few times not cooking. Taking out those two weeks per year, leaves me 15,806 days. Let’s make allowances for a possibly faulty memory and therefore possibly skewed perceptions and cut that back to 14,000 days. That’s still a lot of suppers that I have created in my lifetime! Even the most enthusiastic chef would get tired of preparing the same meals over and over and over again.

Which, of course, I have, mainly because there aren’t that many varieties of meat to center our supper around. Beef, pork, poultry, lamb, and only very occasionally—because my husband really doesn’t care for it—fish.

I always was one for trying new things. When we married—in fact, on the very afternoon when we got home to our small apartment after our weekend-long honeymoon—my beloved told me he eats roast beef, roast pork, mashed potatoes, creamed corn and canned peas. [Imagine shocked face emoji inserted here.] After I got over that shock, I told him that since he didn’t make enough money to buy only roast beef and roast pork, he’d have to eat what I could prepare based on our grocery budget. We compromised. I’d make it, he’d try it, and if he really didn’t like it, I wouldn’t make it again. In those early days the only thing he didn’t like was liver, which now is one of his favorite meals.

That whole give-it-an-honest-try mindset worked very well for us, to the point that he eagerly looks forward to each new concoction I set before him. He’ll tell you that I have had very few fails over the years. I think I’ve had more, because he liked some of the things I’ve made that I didn’t.

Now that I have more time, I have more freedom to let my adventurous spirit peruse new recipes—primarily ones I see on my friends’ Face Book walls. Recently I’ve made potato crusted quiche, potato and leek soup, Colcannon soup, French toast bake, and cashew shrimp. Not all at the same meal, of course. Sometimes I have to look up baking equivalents. Sometimes I have to hunt up ingredients that I don’t have and sometimes, that means ordering an ingredient online because not even the local grocery stores have what I need.

My beloved and I were talking, as we often do, about how things used to be, and we both remembered fondly the gravy that I used to be able to make from hamburgers. There would be an option on the menus of the local restaurants back in the day called “hot hamburger”. Basically, this was a hamburger patty with gravy all over it. No condiments necessary, just the bun, the meat, the gravy inside and outside the bun, and a fork and knife with which to eat it. Kind of like SOS but with a hamburger patty. And at my table, usually served with a veggie instead of fries, of course.

I have noticed, in this day and age, even using what’s billed as “extra lean hamburger”, it’s practically impossible to be able to make a pan gravy from it. Normally that wonderful hamburger pan gravy would have remained a fond memory of the past.

Unless you’re me and go out and buy a beef roast when it’s on sale super cheap—and then proceed to cut that roast down to chunks and then put it through a meat grinder.

The meat grinder we have is an old one, and only has one cutting face, and the holes are very small. I do have a food chopper, and I ended up using that this time, and while it did the job it wasn’t the best it could be. However, I took that roast and ended up with 12 very good-sized patties. The first couple we cooked in a frying pan. Ah, the gravy! That was a real blast from the past. The rest of the burgers I cooked outside on the grill, as I wanted to freeze the bulk of them, which I have done. For us, twelve burgers equal 4 to 6 meals, and that’s a darn good value from a piece of meat that cost less than 17 dollars.

My husband loved the results so much he told me to order a new electric meat grinder. His exact words were, (and said around a mouthful of meat) This. Is. So. Good! I’m rubbing my hands together in anticipation of the fun I’m going to have with my new kitchen aid, just thinking about the hamburgers, and ground pork and maybe even ground chicken creations that may be in our future.

Love,
Morgan
http://www.morganashbury.com
http://www.bookstrand.com/morgan-ashbury