2020 flat out sucked. The pandemic changed everything. We went from anticipating our life on the open ocean and exploring foreign ports to basically locking down at the marina. Our busy social life and wide circle of friends closed to just family and dock neighbors.
Eleven people that had some form of effect on my life died. Of those, three were my husband’s family members (Uncle Bob, Uncle Bill, and his mother, Donna Perry), one was a dear childhood friend’s mother (Margaret Sloane), one was a much-loved sailor (Jim Hild), one was a special writing group friend (Catherine Phillips), and five were influential in my careers (Cliff Benson, Julian Polvorosa, Charlie Gilcrest, Dr. Marshall Mitzmann, and Tom Guarino). I have never experienced so much loss in one year.
Macaroni and cheese is one of our favorite comfort foods. I’ve made it a kazillion ways using different varieties of cheese, baked, straight from the pot, with a bread crumb topping, and without.
Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
She took the pictures from the back of the closet and placed them in a box for the movers. She promised herself that she wasn’t going to look at them, but she couldn’t resist and turned over the small one that used to sit on her makeup table. As her fingers stroked the glass her mind drifted back to that magical day.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
Vivo O Sonho 