A cooking weekend with some silly problems

 

The glory of a leftover hamburger and potato salad

Some days just don’t start off well. That was my day yesterday—nothing serious but three disconcerting moments before I was even out of bed half an hour. I tried to comb my hair, which is straight and fine and does not tangle—and the comb snapped in two in my hands. I put away dishes from the night before, including a pair of scissor that come apart for thorough cleaning—and I could not get them back together again, even though I’ve done it a thousand times. And I could not get the electric teakettle to stay on and heat water for my tea—every time I pushed the button, it popped right back up although I knew the water was not yet hot. I truly considered going back to bed. It kind of frightens me how often I think going back to bed would solve all problems! (I realize in re-reading this paragraph it could sound like the onset of senility--I believe and hope not!)

It may look striated,
but it is one piece.

My cooking has been off lately, mostly because I never knew who would be where, when, and hungry. But this weekend I got back to it—with some triumphs and some failures. Triumphs first: I love a filet of sole, that most delicate of fish. But not only is the taste delicate, the flesh is too. I have never been able to sauté it without the fish breaking into pieces. It’s become known as fish hash in our family, and I don’t serve it often. Saturday night I was dining alone, so I got myself a half lb. of sole, thinking I didn’t care if it turned into hash. It would still have the delicate flavor. Voila! I sauteed two filets without breaking up either one! And I learned a quarter lb. of fish is enough for me. Had the second filet for lunch Sunday, with a green salad. Jordan happened into the cottage when I was fixing it and said she was jealous.

Failure: I made a Reuben casserole Friday night, out of leftover corned beef, to share with friend Renee. She is either the most polite person I know or she hasn’t a discriminating palate, because when I said, “This is not my finest meal,” she protested that she thought it was good. To me, the proportions were off, and it had too much pumpernickel. Christian loves a Reuben dip I make, so I thought he’d like the idea of this if not the reality. Next morning I texted him, told him I had leftovers, but I didn’t much like it. He texted back, “You’re really trying to sell it to me, aren’t you?” But he came out and got it and reported later he thought it was good. I think after this I’ll stick to the dip and serve the pumpernickel separately.

A medium success: years ago someone gave me a recipe for a dip with Beau Monde seasoning. You hollowed out a round loaf of rye or pumpernickel, made cubes out of the bread, and served the dip in the hollowed-out shell. Jordan loved it. I’ve rarely made it in recent years because round pumpernickels were hard to find, and I didn’t have Beau Monde. I found a small oblong pumpernickel at Central Market and discovered Christian has Beau Monde, so for Jordan’s birthday I made the dip. It was good, though the night before I had invented one with Ranch dip seasoning, and it too was good with the dark rye. I am delighted to know now where I can get a usable pumpernickel. I asked the market to slice the bread, but it occurs to me there’s no reason you can’t hollow out an oblong loaf of bread. Think out of the box, Judith!

We had a small birthday dinner for Jordan last night—two couples that they are close too. Christian made his hamburgers—he is better than Whataburger, McDonald’s, Wendys, all of them—so good. He has the magic touch. I made potato salad, following the County Line Barbecue recipe but halving it. When I made it Saturday I thought it was too watery and I’d probably gotten the proportions wrong in halving it, but last night it was much better and even got some compliments. Christian likes a mustard potato salad, which I don’t, and I was tempted to tell him to put a dab of mustard on his and stir it in—but he said he liked what I served. Thanks to Lexi Nader for Jordan's favorite cake--yellow cake with chocolate icing/

Today: leftover burgers for lunch and dinner. Last night I had a real dilemma: eat my whole hamburger or save half for lunch. I saved half, because there was so much other good stuff—dip and deviled eggs and fruit. So I had the half for lunch today and tonight I’ll have a whole one.

Seven-thirty, and it is just dusk! Woohoo! I love Daylight Savings Time!