Appetizing Muse

My parents arrived last Thursday for a week-long visit. We've been having a wonderful time. As usual during vacations, meals go into overdrive. I think it's a combination of good company and the desire to have the best while together. On the other hand, a simple breakfast of eggs and toast also seems satisfying while enjoying your loved ones.

My father brought me a sourdough starter in a small glass crock. It's one he's kept going for more than twenty years, thanks to his late brothers Patrick and Mike, may they rest in peace. We went through the "working" process of the dough, and Dad provided me with an instruction sheet for later use. The dough needs to be "worked" once every two weeks, whether hotcakes are made or not. Because my hand-mixer didn't have the manpower to mix the dough, he and Mum went out and bought me an Oster hand-mixer to make the chore easier (see picture above right). The mixer has a retractable cord and several attachments, including the spiraled dough workings, regular mixers, a whisk, and a drink mixer.

Totally unrelated, Mum and Dad also surprised me with a small stepstool for the kitchen. I'm forever climbing on chairs to water my higher-up plants or to retrieve dishes and/or spices, and Mum was worried I might crash to the floor one day and never get up.

Friday night we dined on grilled New York strip steaks with mushrooms and twice-baked potatoes (aka stuffed potatoes). My father is a bona fide grill-master. Over the years he perfected a marinating and cooking technique which has earned him praise from anyone lucky enough to sample his bounty. An hour prior to cooking, Dad pokes holes in the meat with a fork and then season the steaks with a combination of Lawry's seasoned salt, garlic pepper, meat tenderizer and plain old salt and black pepper. He also adds a light coating of Kraft's original barbeque sauce with a small brush. He then allows the meat to sit covered for about sixty minutes on the cutting board.

During the last five minutes on the grill, Dad splashes Cointreau on the steaks so they flame briefly. This provides a nice crust while maintaining the tenderness of the meat inside. The taste and texture is "to die for," as Wilbert says. The accompaniment of mushrooms and twice-baked potatoes completed a perfect meal.

We had a particularly nice 4th of July, beginning with ham and eggs, along with biscuits and gravy. I rarely eat breakfast, so it was quite a feat for me. Instead of preparing homemade gravy, we tried Campbell's country-style. I have to admit it was delicious. Later in the afternoon we had grilled chicken and beef ribs, using the same Cointreau method my father used on the strip steaks. The result was the same: simply marvelous. We also had sides of green salad and steamed rice with vegetables. The day was a hot one, but thanks to Mum and Dad's gift of a large umbrella for our outdoor table, the afternoon heat was a bit easier to bear.

Today we're meeting relatives at Casa de Oro for lunch. I've already told Wilbert that I'll not eat for a week after our little vacation is over.