We have two small decks, one off the living room and another off the master bedroom. A few weeks ago Jim (the consummate shopper) researched charcoal grills and found one with the smallest footprint and 10K btu’s. It’s a Char-Broil Patio Caddie,
Verboten?
Now the HOA has hit the owners with a citation and upcoming fines for us having a “deep fryer” on the deck. First, the fire comes up through a hole in the bottom so a sane person would not drench that in oil that would drip everywhere. Now I’ve had to provide owners and HOA with proof that this is a small propane grill, without all the frills (sides, extra burner) most are used to. They just saw a can on the deck and automatically sent off a violation notice that we have a deep fryer on site. Know your grills! That’s why we’re ahead of the curve. I invited them to come and check it out. Of course they won’t and will probably send out another notice.
Did I say Jim was a savvy shopper? And that we have a small deck and he’d like something at counter-level he can work with? I do 98% of the cooking here and would appreciate a few grill sessions on a perfectly legal grill he can operate while I work on the side dishes. That’s not to much to ask, even from a homeowner’s association. A perfectly legal device they just don’t understand.
We don’t understand this violation, and are enjoying the Patio Caddie on the few warm nights we have left, and plan to do so on the cooler nights to come. Last night I made and Jim grilled 2 NY Strips and I’m cooking up the remainder for his steak and eggs later this morning. Inside, on the stove. Perhaps the HOA wants to police what I cook inside as well. Join us! Dee
Yesterday was my birthday. I heard from family as I settled into regular household duties, including making my birthday dinner. Today, we plan to attend a local music festival and perhaps go to an old-fashioned lunch counter in a drugstore for a burger. Is this heaven or what?
A couple of months ago I contacted the living music teachers I’ve had who have inspired me to take up guitar at an advanced age. I played American Pie by sight, all the way through, at my lesson on Thursday and hope to expand my musical horizons with Cowboy Poets this weekend. Out of the blue, my grade-school music teacher (a true-blue relic of the days when public schools supported music as well as sports) called. Why? There’s a new book in Chautauqua County about cooking with grapes!!!
It’s in the mail and I look forward to reading it and sharing it with you, perhaps interviewing the authors. This is very special to me, because it’s my home, where I grew up, and I know the context and hope in mere words can convey it to you. It’s this blog, it’s magic!
If someone told me to write a 500-word paper I’d have balked in college. Now I write one nearly every day. It’s not a research paper but at my age I should be able to opine on writing, cooking, music, relationships and dogs. Oh, the cats said add them too. Yes, I speak cat.
So, we’re not car shopping tomorrow, I hope, and are going to enjoy a quiet day together listening to cowboy music. Yippee! Dee
Posted in Editorial, Music
Tagged Music
Once I realized we weren’t going to be able to go to TX for the grand clan gathering of my husband’s family because of business, I’m stymied that I have to cook Thanksgiving a deux, the first Thanksgiving I’ve ever cooked alone! No, the husband doesn’t cook. He takes out the dog and keeps her out of my kitchen, and grills occasionally.
When I was growing up, Mom used to get capons a few times per year, for special occasions. The “neutered” rooster develops extraordinary flavor, is larger and tastier than the largest young hen would be, and makes for a special occasion.
I’ve happened upon Wapsie Farms, the nation’s largest capon producer, and asked them where I can find a capon for Thanksgiving. It’s just the two of us and I’d rather a 6-8 lb. bird rather than a minimum 12-16 lb. turkey. Today, I asked a Whole Foods butcher, who had information out for holiday ordering, where I could find a capon and she’d never heard the term and advised me to look elsewhere. So that’s when I sent an email out to Wapsie Farms.
A turkey breast sitting over stuffing is a last resort, and WF has Diestel organic turkeys. Aside from Labor Day, it’s the only holiday Jim will have this year. I don’t want to make it all about cooking. Just a bird, great stuffing, mashed potatoes (my fourth masher, others in storage) and perhaps glazed carrots and roasted brussels sprouts. And perhaps a mincemeat tart to salute the Penny sisters.
So, are there any family farms in Utah who raise organic capons? Cheers, Dee
