This week I was excited to cook for my son, his fiancé, and his fiancé’s parents. I made one of Paul’s classics; Greek chicken with roasted potatoes and green beans, Caesar salad, yeast roll, and a chocolate pound cake.
Let’s start with dessert!
The pound cake is legendary in the southern United States. My grandmother’s pound cake is one of my earliest holiday memories as much for the fuss that my family made when they ate it as for the taste. Interestingly, I also vividly remember both the smell and the texture. My grandmother’s recipe was the traditional pound cake flavored with almond or vanilla extract, and the interior was dense and moist while the outside was bumpy and just ever so slightly crisp and crusty on the top. She always served it warm. Honestly, there is nothing else quite like it.
Paul’s family favors a chocolate pound cake so that’s what I made for the newest members of our family. This pound cake calls for 1 cup of butter, one-half cup of vegetable shortening, 3 cups of sugar, 3 cups of all-purpose flour, one-half teaspoon of baking powder, one-half cup of cocoa powder, one-half teaspoon of salt, 5 eggs, 1 cup of milk, and 2 teaspoons of vanilla.
First, sift the dry ingredients (flour, baking powder, cocoa, and salt) and set aside. Next, cream the butter, vegetable shortening, and sugar in an electric mixer. Add the eggs one at a time; blending well after each addition. Then, add the dry mixture and the milk alternating, beginning and ending with the dry mixture. Finally, stir in the vanilla.
Pour into a greased 10-inch tube pan and bake at 350 degrees for 60 minutes. Give it the ol’ jiggle test and test for done-ness by inserting a toothpick. The toothpick should emerge clean or very nearly clean. I say very nearly clean because it is my firm belief that the best pound cakes all have a soft spot; not wet, not gooey, but soft like very thick, slice-able pudding. My oven runs a little hot, and I was using a pan with a dark coating. So, I tested the cake at 50 minutes and decided to let it stay in another five minutes. That’s five minutes short of the recommended baking time.
The first time I made a pound cake I was heavily pregnant with our son. I must have been feeling the affects of hormones and being so near my due date because I was doing a lot of nesting. Paul was at work, and at some point during the day, I decided I would just up and make a pound cake, something I had never done before, to surprise him with when he came home. Well, let’s just say he was certainly surprised. I did manage to bake a decent pound cake considering it was my first attempt, but the effort was mighty. That cake whooped my butt! I was exhausted, exasperated, and must have been a sight to behold as I was peppered with flour and swipes of chocolate batter from nearly head to toe. I also remember how proud my husband was of me, how delighted he was as he sliced and ate that cake saying, “This is amazing. You did so good, baby!”
On this day, twenty-four years later, I was so happily(!) wrapped up in my memories of that first chocolate pound cake that I forgot to take pictures of each step in the process. I had put the cake in the oven and was licking the spoon before I realized I had not made enough pictures!
The main course was Greek chicken with roasted potatoes and fresh green beans. I used six large bone-in, skin-on chicken breasts with rib meat. Begin with a generous pour of olive oil in the bottom of a deep baking dish. Arrange the chicken pieces.
Again, following Paul’s technique, I made a little pocket between the skin and the flesh of each piece of chicken. Into the little pockets, I stuffed a couple of pads of butter. This keeps the chicken super moist and tender. Then, pour some more olive oil over the pieces and sprinkle heavily with an all-purpose Greek seasoning. Turn the pieces over and repeat the seasoning. Turn the pieces back over and season once again making sure that each piece of chicken is well coated with the seasoning. Squeeze fresh lemon juice over the chicken. Cut the lemon into quarters and place in the baking dish with the chicken.
Cover and bake at 350 degrees for approximately one and one-half hours. Finally, uncover and place back in the oven for another 10 – 15 minutes to crisp up the skin of the chicken. Also, I always use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees. Typically, this is my signal that the chicken is ready to be uncovered for crisping the skin.
Roasted potatoes with fresh green beans accompanied the chicken. I use small white/yellow and red-skinned potatoes. The larger ones I slice in half and the smallest ones I just leave whole. Toss with olive oil, Greek seasoning, and green beans and squeeze in more fresh lemon juice. Slice the squeezed lemon and toss in as well. Bake for about 30 minutes, less if the dish or pan is shallow and you have more room to spread the potatoes out.
I made a simple Caesar salad and yeast rolls to round out the meal.
I had no idea how much I was going to enjoy cooking. It has led to both moments and whole swaths of time filled with joy, laughter, some tears, memories, and pure gratitude.
It’s really amazing. I think of Paul; all those years, all those meals. None of us had any idea how meaningful and precious they would one day be. Paul’s love of cooking for his family has become part of the legacy of love he left to us.
I’m going to leave off with the blessing we say at every meal. It just seems so fitting.
Lord, make us truly thankful for these and all our many blessings, and make us ever mindful of the needs of others. In Christ’s name, Amen
For my next adventure in cooking, I prepared Filipino chicken, rice, steamed asparagus, pear salad, biscuit, and honey-bun cake.
This Filipino chicken recipe is iconic in our family. Paul’s mother picked it up while they were living in Japan in the late 1960s, and it has been a family favorite for over 50 years. Think about that. Three generations of this family have sat around the dinner table and enjoyed this meal together. They have smiled, laughed, and argued, listened, celebrated, mourned, have been sad, worried, excited, angry. This meal is what connects us today to the memory of all of those moments in time.
The dish itself is easy and delicious, warm and steamy goodness; rich, salty and sweet. And it’s classically Filipino with an adobo sauce as the base. The recipe calls for two packs of chicken; drumsticks, thighs, and breast. However, Paul and his mother always used a large-ish pack of thighs, bone-in and skin on. Really, you can use whatever you want, but you do need the skin as it provides the fat that keeps the chicken tender. My only added advice here is to adjust the amounts of liquids to make sure that you have enough to cover, or nearly cover, the chicken. In this particular instance, I chose a pack of 10 thighs and found that I needed to double the recipe in order to have enough liquid in the pot.
In a large pot, I added 2 cups of water, one-half cup of soy sauce, one cup of vinegar, two or three whole bay leaves, black pepper, and half a bulb of garlic, sliced. Then, I added the chicken and covered the pot. After about an hour and quick phone call to Paul’s mom for moral support(!), I needed to reduce the amount of liquid. So, I uncovered the pot and let it cook for another hour until the liquid was reduced by about three-fourths. Just use low to medium heat settings and adjust as needed based on the amount of time you have.
Ok, let’s take a little time-out to have a serious talk about rice. That’s right. Rice. For my readers in the American south, I know I am opening a can of worms here. (What other readers are there you ask? Well, at last count, the little blog that could is being read in 47 countries around the world. Eeek!)
Rice culture in the American south, specifically in the Carolinas, has a long, long history, and southern households and their cooks have developed very specific habits and methods, to a nearly religious level, around cooking, serving, and eating rice. In fact, many southern brides receive the traditional gift of a rice spoon as a wedding gift.
The rice historically grown in the Carolinas was a long-grain, non-aromatic, white rice. Over the years, my family has grown more fond of the aromatic rices like jasmine and basmati.
Now, there are many questions that can immediately tell us a lot about a person based on their response, questions that place people in categories or camps. Which direction the toilet paper roll faces, for example, is one of those questions. I am not even going to weigh in on that one for fear of losing readers!
But the rice question is this, “How do you cook rice?” The two camps are as follows: steamed or boiled. Each camp is full of devotees. I have never in my life heard someone say, “Either way. It doesn’t matter” because, well, it most certainly does matter. These two versions of rice are hardly even comparable!
The only way to cook rice is in pot. Judge me as you wish.
Two cups of water to one cup of rice, a thick pad of butter, and 10 minutes covered on low to medium-low heat makes the perfect pot of rice. Every time. Finesse points include bringing it to a hard boil just before turning down the heat and covering, and do not, for the love of all that is good and right in the world, do not lift the lid. Once it is covered, you must not uncover until it is finished. In our household, getting a little too close to the pot would result in a sharp rebuke, “Don’t open the lid!” You might even get a light slap on the hand if it looked like you might be considering lifting the lid. I’m not kidding. When finished, the rice should be forked before serving.
Asparagus is a perennial that grows really well in the south. A well-tended bed will produce for many years. It grows like a weed as we say. I have even seen it growing wild in roadside ditches down country lanes bordering long forgotten homesteads and farms. We like it lightly steamed so that it retains its crunch and nutty, earthy flavor. A vegetable basket in a large pot over medium-high heat works well. Add water until it is even with the bottom of the basket. Cover the pot and start a five minute timer once you see the first curls of steam rising. Then, remove from heat and serve immediately.
Pear salad. Another icon at our family’s dinner table. Begin with a couple of outer leaves from a head of iceberg lettuce as the base. Add a half of a pear, a dollop of mayonnaise, a maraschino cherry, and a sprinkling of cheddar cheese. I don’t know the origins of this little dish nor have I ever had the inclination to ask. I almost prefer to think of it as uniquely ours. It is just so dear and precious to me. It really is delightful. Trust me.
However, if you choose to use anything other than Duke’s mayonnaise, I am not responsible for the outcome.
And finally for dessert…We were celebrating a birthday so I made a cake, honey-bun cake. We make this cake in a casserole dish, and it is hilariously and lovingly known in our family as buh-donka-donk cake (because if you are not careful, it will give you a buh-donka-donk butt!).
First, mix one box of yellow cake mix, 8 ounces of sour cream, three-fourths cup of oil, four eggs, and one-half cup of sugar until all ingredients are moist, about two minutes at a medium speed. Pour into a greased 9 x 13 pan. Combine one cup of light brown sugar, one-half cup of raisins, and two teaspoons of cinnamon and lightly swirl mixture into the batter. Bake at 350 degrees for 45 minutes. While the cake is still warm, pour a mixture of one cup of powdered sugar, two tablespoons of milk, and one teaspoon of vanilla over the cake.
Paul made this cake for us many times. He got the recipe years ago from one of our finest friends who got the recipe from his good friend and neighbor. Connection. Making and sharing these recipes and food keeps us connected, physically and in spirit.
As we enjoyed the meal, we talked about all the people we loved who were connected with the recipes and the food. We smiled and laughed remembering them, the time we shared with them, who they were, and the impact they had on our lives and us on theirs. I am so grateful for everything Paul and I shared and particularly grateful that Paul left me such a beautiful (culinary) legacy of love!
This. This is what I love about food, recipes, and sharing meals with others. It’s a way to remember and honor the lives of those we love. It’s an active, living memorial.
Sometimes grief is like waiting for the other shoe to drop. You’re never quite sure what grief-bomb may be falling next. Lately, it’s been like a bombardment. Air raid sirens are wailing, and I can hear the sharp, clear, high-pitched, hissing whistle of the bombs as they fall and hit their target leaving craters on my heart, pock marked like the moon.
At my new job, there are many people who are new to me, but some who already know me and some others still who knew both me and Paul. On a recent morning in the cafeteria, I was talking with just such a person, a friend of my husband’s from childhood. In fact, they lived across the street from each other. She told me how she moved from Indiana into the neighborhood and met Paul one day when they were both standing at the end of their driveways. As she was telling me this, she made a motion with her hand as if waving. Suddenly, I had a bird’s eye view of the two of them, standing in their driveways on opposite sides of the street, waving, smiling, saying hello. I could see Paul grinning, his dimples, his chuckle, the sparkle in his eye. I could see his personality, how welcoming and inclusive he was of everyone he met. Well. Let’s just say I had a moment. A grief-bomb. I felt panicky. I knew I needed a safe place to compose myself but didn’t know where to go. I needed to be alone for a just minute or two. My office was too far away. I ended up (where else?) in a bathroom. Some bomb shelter, huh? Thankfully, it didn’t take me long to reel it back in. I am particularly moved and wistful when I talk with someone who knew Paul before we were us. They are a treasure trove. The same is true of people who knew me before my mother died. They not only contain memories of those I lost. They also contain memories of me, who I was in my previous life when those I loved were still with me. Through these treasure-trove people I can access that part of myself that was also lost. John Pavlovitz beautifully writes about this loss of self in losing others in his post here.
I was just about to begin the first set at a recent tennis match when my opponent said, “Is he here for you?” I looked around to see a man leaning on the fence. He was watching, looking out across several matches that were in play. “No, not for me,” I said with a sigh. “Definitely not for me.” FfwwwhhhhhhhheeeeeeeeeueeeeeuuuuuuuueBOOM! Grief-bomb. I didn’t win that match by the way. Paul used to come watch all my tennis matches. He was there, supporting me, cheering me on, listening when I was frustrated over a silly loss, and celebrating a win or hard fought loss. He was always there. I was so proud of that, that I had a partner who took pride in me.
A new friend, someone who never met my husband, saw a picture of my son and said, “He looks so much like you!” The day our son was born I labored for 14 hours. Even only seconds old, it was clear to everyone in the room that I had just labored for 14 hours to produce a clone of his father. It didn’t bother me a bit, but I think the nurses felt sorry for me to have labored so long with absolutely no evidence that I was his mother at all! One of them leaned in close to me, I promise I’m not making this up, and said, “Oh, honey, he has your eyelashes.” That’s it. Our son has my eyelashes. Anyone who knew or saw my husband would never say that he looks like me. I can count on one hand the number of times I have heard someone say that our son looks like me. The only reason someone would ever say such a thing is if his father wasn’t present. And he’s not. Paul’s not here. As if I needed another grief-bomb as a reminder.
I caught a glimpse of myself in a mirror today and something caught my eye. The weather has changed here so as I was rushing out the house this morning I grabbed a sweater and pulled it on against the brisk morning air. Turns out it’s the little, black cardigan I was wearing the day of Paul’s visitation. I was frozen in place looking at myself in the mirror, remembering the way I looked and feeling the way I felt that day at the funeral home. Will the bombing never stop?
In Grief’s Waiting Room.
I’m not well. I want to get better. I need help to do that. I make an appointment. I arrive at the office. I wait, and I wait, and I wait. Where am I? In grief’s waiting room, and praying to hear someone call next!
There is a poem by John Milton that I never tire of reading. It is lovely, full, and rich. Milton wrote it when he was going blind. It is a great comfort to me because Milton proposes that even waiting is useful to God when it is done with patience and faith.
When I consider how my light is spent/Ere half my days in this dark world and wide,/And that one talent which is death to hide/Lodg’d with me useless, though my soul more bent/To serve therewith my Maker, and present/My true account, lest he returning chide;/”Doth God exact day-labour, light denied?”/I fondly ask. But Patience to prevent/That murmur, soon replies: “God doth not need/Either man’s work or his own gifts; who best/Bear his mild yoke, they serve him best. His state/Is kingly. Thousands at his bidding speed/And post o’er land and ocean without rest:/They also serve who only stand and wait.
Grief is at once both an extraordinary and fundamental life experience. I wish I didn’t understand it the way I do. I wish it didn’t feel like an old bathrobe, but it does. It’s worn and faded with holes in it, and well, it’s starting to stink. It’s ugly. It’s beautiful. It’s too big. It’s too small. It fits. It’s comfortable, but it’s time to let it go. No, maybe I’ll just keep it. Or maybe I will burn it.
Knowing this second year might be more difficult, I began the year by choosing some words that captured my intention, words to guide me and help me stay focused during times like this when I am feeling out-of-sorts. A fellow grieving blogger calls this feeling unsettling. The words I chose, remember, release, emerge, have also become a way to gauge my progress. The remembering is going well. I can enjoy my memories and share them. I have also been able to release my grip on some of the security blankets I’ve held so tightly. However, this emerging business is tougher. I’d say right now my little grief engines have stalled. I’m tired. I need to rest.
There was a time when I could not project myself into the future; my being into the future. Think about that. I didn’t know what I looked like in the future. I could not produce an image of that in my mind. I couldn’t see myself waking up in the morning. I didn’t know what that looked like. I couldn’t create an image of myself at a point, at any point, in the future. We don’t even realize it, but we see ourselves in the future in our mind, at an appointment, an event, at work, even doing everyday tasks as in ‘I need to wash clothes when I get home this afternoon.’ There’s an image or a feeling attached to that. Our brains do this for us without us even being aware. It’s our continuous, ongoing, narrative stream of life and living. In the weeks and months after Paul died, I was no longer cognitively capable of this. Nowadays, the multi-verse lives inside me, a network of alternate timelines lay stretched out across my mind. My imagination can choose any one of them, and in a blink, I’m living out another of my life’s possible scenarios. In one of the alternates, weeks or months after Paul died, I drove out to the beach, walked into the ocean, and never came out. In another of the alternates, we found the cancer sooner. We had longer to say to goodbye. In yet another, there was no cancer at all. We lived out the fullness of our lives together. But perhaps we did that anyway.
This is my favorite time of year in the south. That probably
sounds strange since it’s not filled with the picturesque beauty of spring flowers
in bloom or the long, gorgeous sunshine-filled days of summer, but it’s lovely
in its own quiet, subtle ways. The softer temperatures and cooler breezes,
hushed colors, and fuzzy, autumn light signals to me that it’s time to rest, to
think deeper, to ponder, to move a little slower but not before we are gifted
with the last fruit of summer, the persimmon.
Persimmons are beautiful, glowing yellow-orange orbs that hang like miniature lanterns from their branches. The harvest may be late, but it is, oh, so, sweet. They are worth the wait. They can be eaten as-is or used in all the ways that fruit can be used. My favorite is permission cake. Here’s a recipe:
Persimmon & Caramel Upside-Down Cake
1/4 cup butter
2/3 cup packed brown sugar
2 medium-sized persimmons, peeled and cut into 1/2-inch wedges
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1/4 cup milk
Heat over to 325 degrees/F. Spray bottom and sides of 8- or 9- inch square pan with cooking spray.
In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Pour into pan; spread evenly. Arrange persimmon wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
In medium bowl, mix flour, baking powder, and salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one a time until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over persimmon wedges in brown sugar mixture.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in a medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
Run knife around sides of pan to loosen the cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
This is also the time of year that people of the Jewish faith celebrate Sukkot, or the Feast of Booths, some times called the Feast of Tabernacles. It’s a harvest celebration, a time to thank God for his gracious provision. It is also a time to remember the Hebrew peoples’ journey from Egypt to Canaan when they lived in small booths. During the feast days, the faithful are encouraged to construct small, temporary shelters that are decorated with plants, palm fronds, and different kinds of fruits. As a young child, Jesus would have celebrated this holiday with his family and community members.
As always, God is right on time with His presence in His Word, in my mind, and in my heart. God has surely provided for me, and I am thankful. He is my shelter from grief-bombs and from all of the assaults that are the result of living in a broken world. I, too, am on a journey that is difficult and God in His mercy and grace provides me with rest, comfort, and provision just as he did for the Israelites on their long, desert journey.
I’ll leave you with Romans 8:25 from the New Living Translation because I love how God’s word speaks truth to me in my moment of need. “But if we look forward to something we don’t yet have, we must wait patiently and confidently.” So, what about me? Am I willing to wait on the promises of the Lord? Do I say ‘I don’t deserve this’? Do I say ‘This isn’t how it’s supposed to be’? No, I am exactly where I am supposed to be. All is exactly as God intended, and I am content with his Grace. Content with his Grace in my brokenness, in my pain and suffering, in my grief, and I am thankful. There’s also this from Psalm 61:4, “I long to dwell in your tent forever and take refuge in the shelter of your wings.” The Lord’s Word and loving kindness are my shelter and my stronghold. The bombs may fall, but I will shelter in the safety of His love.