BRAINPAN LEAKAGE

I watched out my back window as the next door neighbor’s girlfriend hopped over the chain link fence as if it wasn’t there, then jogged up the back stairs – pretty much taking them three at a time. Since there are only three stairs to begin with she, for all intents and purposes, went from the ground up to the deck in one leap. She then zipped across my deck and began pounding on my back door.

Normally, in a case like this, one might imagine that there was a dire problem that needed addressing. Like perhaps a fire, or some other emergency. However, in this particular case I had a good idea there was little or nothing to worry about on the other side of the fence. What had attracted her to my door was going on right in front of my face.

I stood up then hooked around the center island and opened the door. Before I could even say hello my neighbor’s girlfriend pointed and said, “I want some of what she’s having.“

It was a cliche statement, yes, but then I’m not the one who made it. Besides, I couldn’t really blame her. After all, there was a highly animated cliche writhing all over my kitchen island even as she spoke.

And, it was not E K…

You see, as we have established on many an occasion, I like to cook. (That  subject change give you whiplash? No? Then try the next one…)

In the South, hospitality is something deeply ingrained into your being as you grow up. There are the standard manners like Please, Thank You, Yes Ma’am, Yes Sir, and the like. Adults are addressed as Mister or Miss followed by a first name. Unless of course they are so familiar as to become Aunt or Uncle, regardless of blood relation. But, as I said, those are just the manners… The thing here is the hospitality.

What I’m trying to say is this – if someone visits your home, at the very least offer them a drink. If they show up and help you do something, I don’t know, like say build a barn, or roof your house, you FEED them. No ifs, ands or buts… No butts either, unless of course it is a pork butt you have slowly BBQ’d on the smoker for about 6 hours, then pulled apart and served with a nice vinegar based hot sauce for those who want an added kick. Of course, ‘tater salad, slaw, and a slice or two of bread are a necessity as well… But, I digress even further…

Back to regional manners and the like…

And so, myself being from a more civilized section of our country, i.e. The South, whenever someone helps me out I repay them by not only helping them out when need be, but by feeding them…

It’s just the way things are done…

So, anyway, we have now made a couple of turns around the chicken coop and are back to the animated cliche.

A few weeks back I was needing to rip the old roof off my shed in the back yard. After all, the roof was better than 15 years old and had seen its share of hail and highly acidic walnut shell droppings from the squirrels. The tree rats had also endeavored to build nests here and there throughout, widening their ingress and egress with a good bit of gnawing. Therefore, in a word, the shed roof was shot.

Enter Rhonda and Dave. You may remember Rhonda from the Bail Money blog. She and Dave worship at the altar of The Evil Redhead… And, Rhonda texts me a whole bunch. So, anyway, Dave, Rhonda, The Chunkinator, and Johnathan came over to lend a hand. Truth is, while I was taking care of other crap, they pretty much did the job themselves.

So, what did I do? Well, I fed them of course…

The problem is, I had not been to the grocery and we were woefully short on supplies. However, the rule of thumb around our house is that if it isn’t nailed down and it stays still long enough, I can probably cook it. So, I set about rooting through the freezer and pantry. Within a few moments I had a pile of ingredients and a few kitchen utensils in front of me. While continuing to converse with the gang I ground, grated, crunched, cracked, seasoned, and mixed until I had myself a meatloaf formed up and wrapped in aluminum foil, ready to toss out on the grill to join the slab of ribs Rhonda and Dave had brought with them.

That’s it. Meatloaf. Just plain old, average everyday meatloaf made with whatever I had on hand. Nothing special. But hey, food is food and when it is time to feed hungry folks a good old fashioned kitchen sink meatloaf will fill stomachs, guaranteed.

It was after we sat down to dinner that things became a little When Harry Met Sally-ish…

I was gnawing on a piece of rib when I heard the first moan. I wasn’t quite sure what it was at first, but it didn’t really sound like anyone was in major distress, so I continued eating. Seconds later, it sounded again, but this time louder and even more guttural. It was followed by a nasally whine, a squeak, another moan, and then a loud clap as Rhonda leaned forward, slapped the surface of the island, then arched her back and began tossing her head around like she was in some kind of shampoo / conditioner commercial, all while whimpering and moaning.

I stopped eating, rib leavin’s all over my face, then looked over at Dave and said, “Dude… At the dinner table? I mean, come on… Can’t you two wait until you get home or at least out to your car?”

“I’m not even touching her!” he countered.

Sure enough, both of his hands were occupied with a hunk of ribs, and in point of fact, he was sitting several feet away from her near the end of the island.

Before I could say anything else, Rhonda began rocking back on the barstool and moaning at the ceiling as her eyes rolled back in her head. In a total Meg Ryan moment she repeatedly slapped her hand on the surface of the island, sending utensils skittering off onto the floor as she screamed, “Yes, Yes, Yes, YES! Meeeeeaaaaaaaaaaaaaattttt Loooooaaaaaaaaaaafffff!”

Seconds later she was writhing all over the kitchen and whimpering loudly.

I cast a glance around the room, thinking perhaps we were about to hear a live rendition of Paradise By The Dashboard Lights, but Michael Lee Aday was nowhere to be seen.

“She always have this reaction to meat loaf?” I asked Dave.

“Dunno,” he shrugged. “Never seen her eat it before.”

“Don’t… like…” Rhonda started, then screamed one of those screams like you hear in a bad porno movie, not that I’ve ever seen one, mind you. She whimpered for a moment, then breathlessly started again, “Don’t… Like… Meat… Loaf…”

“The singer or the food,” I asked. “Because I hate to tell you this but…”

I didn’t get to finish. She was already screaming and panting again. And besides, it was at just about this particular moment I saw my neighbor’s girlfriend vaulting over the chain link fence.

Unfortunately, relations in our neighborhood have been a bit strained ever since. You see, our impromptu visitor left in a fairly bad mood that evening, leaping back over the fence then shaking her fist at us before going inside, pretty much because Rhonda wouldn’t let anyone else have any of the meatloaf. In fact, she took the leftovers home with her. I think maybe she had it for dinner the following night too, because there were some very odd posts on her Facebook wall. I couldn’t make much sense out of them, other than the fact that they were some seriously pleasure oriented onomatopoeia.

Too bad it was an off the cuff, kitchen sink meatloaf. If I’d saved the recipe I’m pretty sure we would have been able to throw together another one then videotape Rhonda and sell copies on the Internet for a whole lotta money.

And there you have hospitality in its finest hour… Help me rip off a shed roof and not only do you get dinner, but a floor show as well. And, who knows what other bonus Dave found in his “pay envelope”…

Damn… Now that I think about it, maybe I need to figure out what I can whip up that will have the same effect on E K…

More to come…

Murv

Actually, to be perfectly honest, I didn’t know Aunt Ida at all. Never met the woman, and were she still around I wouldn’t recognize her if we bounced off of one another at the Galleria… Not that such would be likely, what with the fact that I absolutely despise shopping in malls – most especially the crowds – but, you get my drift.

However, the mysterious (to me) Aunt Ida was apparently ubiquitous in the lives of Evil Kat and all her siblings, and furthermore she left a lasting impression upon them… Well, upon E K, at least.

As I’ve mentioned in the past, my father-in-law is a minister, and therefore E K and her brothers grew up in and around Baptist churches throughout Saint Louis. I’m a bit sketchy on some of the details since I wasn’t there, but if I remember the story correctly, Aunt Ida, who was in no way, shape, or form of any blood relation to E K and her family, was a kindly older lady who often watched after the kids around one of the churches. And, in taking care of them she often saw to their meals.

Sounds like a perfectly wonderful Aunt Ida to me…

Anyway, fast forward several years. E K loses her halo, sprouts horns, and grows up to be an evil redhead. Somewhere along the line she meets up with me and becomes enamored of my Timex-like qualities (punctual, but moreover, can take a licking and keep on ticking.) So, being in need of a domestic servant/doormat/punching bag, E K takes out a contract and before you know it has signed on the dotted line of the State issued paperwork which guaranteed I would be indentured unto her for the rest of my natural life.

Still with me so far? Yeah, we’re coming back around to the whole Aunt Ida thing…

So there we were, about a year or so into my life sentence, when The Evil One began to wax nostalgic. I was in the midst of wrapping and bagging a ham bone from what else, a ham. It was sometime around the holidays as I recall. At any rate, I was wrapping up the ham bone in order to save it for use in a big ol’ pot of navy beans. Alas,  I was soon to discover that legumes of the “seafaring” variety were not to be in my future, because overcome with this attack of nostalgia the redhead proceeded to announce, “I really miss Aunt Ida’s green bean and ham stew.”

To begin with I asked, “Who’s Aunt Ida? Was she at the wedding?”

This was when I was given the thumbnail sketch of the mysterious Aunt Ida that I relayed to you in an above paragraph.

Accepting this explanation, and still being like a new puppy and all, I was eager to please my “Mistress”, so I asked, “Was that all that was in it, just green beans and ham?”

“No,” her evilness explained. “It was green beans, ham, and potatoes.”

Now it made a little more sense to me. However, it wasn’t making the same sense to me that it was making to E K. To understand what I mean, scroll back up and make note of her initial statement – green bean and ham stew.

Stew is quite obviously the operative word here. At this stage in our marriage I had not yet figured out that not only was E K a non-cook, she wasn’t well versed in the nomenclature of the kitchen either. As brilliant as the woman is, kitchen talk simply wasn’t her thing.

Now, just in case some of you fall into the same category – brilliant but not kitchen savvy – allow me to define stew:

A stew is food, generally meat and vegetables, though it can be all veggie, that has been cooked long and slow in a liquid and then is served in a resultant thickened gravy-like stock. The gravy consistency of a stew stock can be obtained by reduction, by adding a starch, or some combination thereof…

Remember that. It’s going to be extremely important later… In fact, the crux of this entire missive hinges upon it.

And so, being eager to please, I promptly… well, within the next day or two… took myself off to the grocery, obtained some fresh green beans, a sack of taters, and then dug out my giant, stainless steel stock pot. I prepped a simple stock, then added the ham bone. After cooking it to death and extracting the inedible portions (gristle, excess fat, and the bone itself), I tossed in the green beans and diced potatoes, proceeding to cook them to death as well, bringing the stew to a healthy boil so that the potatoes would disintegrate and the stock would reduce. See where I’m heading here? I turned it into a nice, thick, stew with bits of potato, ham, and green beans. Then, wagging my tail because I just knew I had done something that would make the redhead ecstatic, I served it up.

She ate it, but never cracked a smile. I began to worry. Finally, I asked what she thought.

She replied, “It was okay, but it’s not right.”

I was devastated, but resolved to fix the problem. “What isn’t right about it?” I asked. “I can change the recipe…”

“I don’t know,” said the redhead. “It just isn’t the same as Aunt Ida’s…”

Of course, I knew all too well that I would never in a million years be able to duplicate Aunt Ida’s stew exactly. After all, I wasn’t Aunt Ida. But, I was certain I could come close enough to bring a smile to The Evil One’s face. So, a few months later I returned to the drawing board. I had a fresh ham bone, so I gathered together the green beans and potatoes. I adjusted my seasonings, added extra ham, cooked it to death, and even did it up as a split batch so I could immersion blender the hell out of a batch of potatoes, heavy cream, and butter before folding the silky mixture into the pot full of ham and green beans. I was not going to allow Aunt Ida to best me, nor my evil bride to pine for something I should be able to easily duplicate. After all, in the kitchen I definitely “gots skillz” if I do say so myself…

With much trepidation I served up the creamy, piping hot stew to my wife. She ate it. Never smiled. Then, at the end of dinner slipped into a leather outfit and ordered me into the basement where I was then severely punished for preparing green bean and ham stew that just wasn’t the same as Aunt Ida’s…

This trend continued for a few years and each time the tortures became worse, with power garden implements, battery chargers connected to jumper cables, and sometimes even blowtorches, all while the Evil One screamed, “It’s Not The Same As Aunt Ida’s!”

I have to tell you, I was really beginning to despise Aunt Ida, and I’d never even met the woman…

So, ham bone time rolled around again and I was dreading a day spent in the kitchen concocting a new take on the stew that would only result in me making yet another trip to E Kay’s Basement Of Horrors. I was already seriously considering fixing up a batch of navy beans instead. That way, if I ended up being tortured anyway, at least I would have a meal that I wanted for a change.

Fortuitously however, the redhead had been ruminating over this whole Aunt Ida’s stew debacle, and was apparently feeling magnanimous.

“Lackey,” she called to me. “Come here!”

I skulked in from the kitchen, wondering if I was about to recieve a pre-stew beating just for good measure. “Yes, Oh Grand High Exalted One?”

“I’ve been thinking. The way I remember Aunt Ida’s Stew it wasn’t thick like you keep screwing up and making. It was brothier.”

Whistles tweeted, horns blared, bells rang, and a 250 Watt halogen bulb ignited above my head as I smiled. “Oh… So it’s not stew, it’s soup?”

She frowned, kicked me in the shin really hard with her pointy toed pump, then grabbed me by the hair and slapped me a few times just to be sure she had my attention as she instructed, “Don’t you dare question me, lackey. It’s stew.”

“Yes, ma’am…” I mumbled while hopping on one foot and holding my cheek (On my face, people. My face… Sheesh…).

“Now get in the kitchen and make me some stew. I’ll be in the basement sharpening a few things for later…”

And so I scurried off, however, being armed with this new and important information I took a quick detour to the store for a different kind of potato.  Something less mealy and with a firmer, waxier texture. Then, I came home, prepped a stock, cooked a ham bone to death, then added green beans. During the last 45 minutes or so, I cranked it and tossed in the diced potatoes and then served up the wonderfully “brothy” green bean,  ham and potato soup, complete with a pan of fresh cornbread.

E K ate the soup. E K smiled. E K purred. E K looked and acted like a little kid again. And, I didn’t have to go to the basement… (Well, not that night, anyway…)

To this day, her supreme evilness still refers to this dish as Aunt Ida’s Stew, even though it is in point of fact a soup, not a stew. Well, I am not about to correct her, because we know what will happen if I do. All I can say is that it is far less work than I had been putting myself through before the serendipitous revelation, and when you consider the fact that Aunt Ida was watching after a whole raft of kids – the young version of her supreme evilness included – it’s no wonder she employed the KISS principle. I should have recognized that from the outset, but back then I wasn’t a parent, and well, we all know that hindsight is 20-20.

The long and short of it is this – Aunt Ida’s Stew is probably as close as it gets to number 1 on E Kay’s hit parade when it comes to comfort food from my kitchen.

Aunt Ida’s Green Bean-Potato-Ham “Stew”

(Serves 8 – 12 Adults or 1 Evil Redhead)

You will need: Tongs, a 20 quart stock pot, large colander (preferably stainless steel), large mixing bowl to accommodate colander, patience

Ingredients:

1 Large Ham Shank and Bone (The shank and bone from a good sized spiral cut ham works famously)

4 Cups Ham, Diced (Reserved from the cut ham at the outset, or purchased separately – I’ve done both)

2 -3 Lbs Fresh Green Beans, cleaned, stemmed, and snapped into 2 inch pieces

3 Lbs Waxy Red Potatoes, Peeled and cut into 1 1/2″ to 2 ” Cubes

1/2 Cup Apple Cider Vinegar

6 Cloves Garlic

2 Medium Yellow Onions

6 Ribs Celery

3-4 Large Carrots

2 Tbsp Olive or Vegetable Oil

Cooking Directions:

Begin by chopping carrots, onions, and celery into 1/2 inch to 1 inch pieces. Those of you who have taken a turn or two around the kitchen will recognize this as Mirepoix – the holy trinity of aromatic veggies that is the basis for many dishes, especially stocks and broths.

Crush the garlic cloves.

Heat your stock pot and add the cooking oil (olive or vegetable). Coat bottom of stock pot, then add Mirepoix and garlic. Sweat the vegetables over medium heat until they begin to become translucent – 5-7 minutes. Raise heat for a few minutes and stir until they begin to caramelize. Add Ham Shank and Bone to pot, then pour in cold water until bone is completely covered. Raise heat and bring to a rolling boil. After 10 – 15 minutes, lower heat to a simmer and partially cover, making sure to leave a gap for steam so that it doesn’t boil over. Salt and pepper to taste, add apple cider vinegar. Allow to simmer for 3 to 4 hours, checking occasionally, and adding water to return to near original volume when necessary.

After 3 – 4 hours, remove from heat. Remove bone and shank, set aside to cool. Once broth has cooled somewhat, strain out cooked Mirepoix and return broth to stock pot. Once bone and shank have cooled sufficiently (you can place them in the refrigerator to hasten the process) use a fork, or your hands (my preference) to pick off the edible meat and return it to the pot with the broth. Discard cartilage, excess fat, and bone.

Return broth to heat, add green beans – these should have already been cleaned, stemmed, and snapped into 2 inch pieces. Bring to a boil for 15 minutes. Then, carefully add cubed potatoes and diced ham. Allow broth to return to a boil for 10 minutes, then lower heat to a simmer. Cook for another 30 to 40 minutes.

Re-season with salt and pepper.

Serve with a pan of cornbread or fresh yeast rolls.

Notes:

Sometimes when it is necessary for me to prepare this – i.e. the redhead needs a fix – and I don’t have a ham bone handy, nor do I wish to purchase a large ham in order to obtain one, I will fix up a smaller batch using a small ham shank and 2 or 3 smoked hocks, which are readily available in most supermarket meat departments and are fairly inexpensive. It’s not exactly the same, but the resultant beating is far less severe than it would be otherwise.

More to come…

Murv

PS. I feel compelled to throw a random disclaimer in from time to time, so here it is: If you are new to this blog and are unfamiliar with the satirical bent with which I portray my gorgeous, redheaded bride of 22+ years, don’t take things so seriously. Simply click on any highlighted E K link and read about her. She’s an absolute doll who deserves a halo just for playing along, and furthermore, for putting up with me.