She liked it!  She actually liked it.  Those of you who have been reading this blog for a while know that I struggle to provide tasty meals for Mary Ann.  I will eat almost anything (except Okra, Oklahoma friends may remember).  Mary Ann, however has a discriminating palate.  That is a classy way of saying she is an annoyingly picky eater! She has been a phenomenal cook when she still used the kitchen.

I can hardly claim the high road here.  I am a hopelessly unskilled and lazy cook.  Give me a four gallon pot and a refrigerator of odds and ends, a few cans of beans and tomatoes and I can make a pot of soup that is nourishing and filling, if not tasty.  I am pretty much the only person who will eat the soup that I make.

People keep telling me that all I need to do is follow a recipe.  They forget to mention that there need to be ingredients purchased, seasonings on hand and enough experience to understand what the heck the recipes mean.  They tend to leave out instructions for things “everybody” knows how to do.  Then there is the issue of getting things for the meal all done at the same time, so there aren’t cold mashed potatoes with a hot roast.

Anyway, she liked it.  She had wanted a pork roast.  She usually doesn’t suggest meals, especially now that words are very few.  She picked out the roast. at the store.  Of course the choices did nto include a pork roast like the ones we used to have, the ones with the bone, lots of fat, and the tenderloin still attached.

I browned the roast in a pan with some olive oil.  Then put it in a large rectangular glass baking dish.  I surrounded it with large hunks of cut onions, red potatoes cut in half, and a half cabbage cut into quarters.  I put salt on all of it since so many veggies would need it.  I sprinkled a little garlic powder on all of it.  I covered the roast with dried thyme.  I deglazed the browning pan with some beef broth.  (Are you impressed yet – “deglazed” — am I cool or what?)  Then I poured that over everyihing, added a little more olive oil on top of the veggies and cooked the heck out of in the oven for a couple of hours.

It was good!!!  She liked it. I liked it.

We also had a windfall.  Don and Edie brought over a meal from the Baptism dinner.  Today, Shari who stayed with Mary Ann this evening brought over tonight’s supper.

Gratefully, our Daughter, Lisa, has made a number of items for the freezer that I only have to thaw and heat.  What a blessing.  She did that while she was here with Mary Ann when I headed to Oklahoma for the three day retreat.

There are lots of people who find themselves in the position of lacking certain skill sets to fulfill all the needs that emerge because of the circumstances that they are in.  When a household has a couple of adults and some children in it, the tasks get either divided or shared, depending on the skills each adult has.  Even in households with two or more adults, there still may not be some skills needed to sustain the household.  In that case, the people in the household earn money to pay someone who does have the skill set that is missing.  Plumbers and electricians come to mind as those who might be paid (now or later, if an unskilled household member tries to fix whatever it is).

People whose life circumstances change may find themselves lacking needed skill sets.  It happens when there has been a divorce.  It happens when a spouse dies.  It happens when  a key member of the household becoms disabled.  It comes with the territory for anyone who happens to be the only one living in the household.

There is inside maintenance, outside maintenance, accounting and money management, automobile maintenance (what and when and whom do you trust).  I am sure you could add lots to that list.  For Caregivers, the task is often complicated by the sheer wieght of dealing with all the personal needs of someone else as well as his/her own.

I have to admt that in my case, many of the missing skill sets are not ones that couldn’t be gained with a little effort.  Therein lies the rub.  Effort is in short supply.  Yes, a lot of it is just laziness.  I have not always been adventurous in learning how to do new things.  I am a procrastinator, and as a reault, I often just don’t get the learning process started on a new skill in time to do what needs to be done.

The skills that are necessary to full time caregiving include food preparation (unfortunately — especially for Mary Ann), managing a household, managing finances, good decison-making (lots to be made on your own), medical diagnosis, communicating effectively with medical professionals (both listening and talking), basic CNA skills in assisting in toileting, showering, dressing, feeding, washing hair, basic household duties such as washing clothes, making beds, cleaing the bedside commode, cleaning up after meals.  Those of you who are Caregivers can, I am sure, add at least as many more tasks that come with the territory.

So, as do each of us who have total responsibility for keeping a household functioning, I do what I can do, find others to do the things that I am currently not equipped to do well, and ignore the rest.  Just don’t look to carefully if you come to visit.

Actually, I have decided only to have very low maintenance pets in the house to keep us company.  At the moment, we have only Dust Bunnies as pets.

Today went reasonably well for Mary Ann, but there was a lot of sleeping, in spite of very loud sawing and banging on the outside walls soon to be removed.  I hope she sleeps tonight.

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What terrible thing have I done to anger the gods of cooking so??  Here is a quote from last night’s post: “As I have said far too often, I am out of my comfort zone when trying to cook.  That is why the Anniversary Dinner tomorrow is a carry-out special.  It does demand cooking the Prime Rib for an hour, and reheating the side dishes that came with it.  I should be able to handle that much, but who knows how it will come out.”  The last clause was prophetic.

Last night’s post also noted that the Honey Crunch Pecan Pie had sloshed a couple of times leaving pools of surgary filling on the bottom of the stove.  Why do I suspect that everyone reading this who has ever cooked already knows what happened this morning.  Here is the what I brought home from the Brick Oven Restaurant for our Anniversary Celebation dinner with three couples who drove over from Kansas City:  five pounds of Prime Rib, Baby Red Potato Cheese Bake, Tasso Corn Bake (a signature dish), Au Jus, Creamy Horse Radish & Dinner Rolls.

All I had to do was finish cooking the Prime Rib for an hour in the oven and reheat the side dishes in the microwave.  You know what happened when I turned the oven on to preheat it to 275 degrees.  Yes, the smoke started pouring out of the oven vent.  It wasn’t just a little bit of smoke, but thick smoke as in burning sugar.  Again, I had to pull out the sheet entitled “How to Cancel a False Alarm” just in case the smoke detector went off.

It is good that it was not seven degrees with a wind chill outside since I had to open every window in the kitchen, the front door, open the door to the garage (and open the garage door itself).  Of course, I had no choice but to put the Prime Rib into the smoking oven, since there would soon be eight of us sitting at the table intent on eating an Anniversary Dinner. One of the side dishes managed to bubble over in the microwave to add insult to injury.

Then there was the award-winning Honey Crunch Pecan Pie for dessert.  After all the challenges getting it cooked last night, it actually looked pretty good.  And, it would have been perfect if it were called Honey Crunch Pecan Upside Down Cobbler!!! It looked like it was done.  It didn’t jiggle when I moved it.  When I cut it and tried to get a piece out to put on the dessert plate, what ended up on the plate was a dark brown heap of goo with nuts in it and pieces of crust trailing through it. That piece and every one after it came out the same way.

We squirted Redi-Whip (the one that is cream, not oil) on each piece and ate our dessert.  There was some sympathy applause in the form of verbal commnets on how good it was.

I will admit publicly here that twice in the course of getting the rolls heated and in the basket, some of them fell on the floor.  I had just cleaned that floor with my Swiffer Wetjet mop shortly before the Kansas City Crew arrived.  I am sure it was completely sterile.  There were two different witnesses, one to each drop.  They each promised secrecy, each unaware of the other.  Needless to say they were both guys.  We grew up eating dirt on occasion — so what’s the deal?

The good news was that the Prime Rib was spectacular, the side dishes were each distinctive and wonderful tasting.  We had a great conversation, and in spite of looking less than appetizing, the Honey Crunch Pecan Upside Down Cobbler really tasted as good as would be expected for an award-winner.

Will I ever do such a thing again, invite people over for a meal at our house? Unless I can figure out what I did to anger the gods of cooking and atone for my sins, I think not.  Hold it!!! Our Son and Daughter, their Spouses and our Grandchildren will be arriving at our home Sunday late in the morning so that we can have Christmas Dinner together.  There will be nine people!  I am preparing that dinner!  Maybe they won’t read this post before Sunday.  Who knows what I can do to ham steaks, cheesy potatoes, grape salad, garden corn — and half of a Prime Rib roast left over from today (it was huge).

No, I will not be making Rosalie’s Honey Crunch Pecan Pie!!!! (I may, however have a large glass of the secret ingredient in that pie — check last night’s post.)

Mary Ann was quite subdued today.  She seemed very tired.  It was hard for her to get to sleep last night.  She seemed excited about today.  I am not sure if she engaged in conversation when I was out of the room, but it did not appear to me that she was very responsive and communicative.  She went to bed at 6:30pm after napping with her head on the table in front of her transfer chair for an hour or so before then.  I hope she perks up by Sunday when the kids are all here.

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Why??  What possessed me to try this?  If I needed to make a pecan pie, I could have just used the recipe on the bottle of Karo Dark Syrup.  Why on earth did I have to make Rosalie’s Honey Crunch Pecan Pie??  Maybe it was the secret ingredient, the tablespoon of Bourbon that intrigued me.

Rosalie won the National Crisco Bake-Off in 1989 with this pie. The prize was a $10,000 new kitchen.  Rosalie is a member of the congregation in Bethany, Oklahoma, of which I was the Pastor for about nine years.  Not only was that congregation a warm and loving crew who taught me how to be the pastor of a congregation (up to that point I had served as an Associate Pastor with a limited portfolio), but Rosalie was a member.  We relished those times we were invited over to eat at their place.  I remember once paying $45 for one of her Honey Crunch Pecan Pies at a fund-raising auction.

Anyone can find the recipe.  I just Googled “Rosalie Seebeck’s Pecan Pie.”  While the recipe is easy to find, the secret to making it as Rosalie did, makes it impossible to match perfectly.  Rosalie grew up on a farm.  She was the oldest of a number of children, so she had to learn to cook.  Her farm years had impact on that pie.

Oklahoma City is an interesting place.  It is an overgrown town.  When I first arrived at the church, across the parking lot was a small field with horses in it.  Lots of folks had gardens and livestock.  Ray and Rosalie had chickens and bees and a yard filled with pecan trees.  She carried on the plane to the contest in California, eggs from their chickens, honey from their bees.and pecans from their trees.  Oklahoma pecans are small and especially flavorful.

This pie is made in stages, with chopped pecans in the filling, followed by pecan halves in the next stage.  The pie is cooked for fifteen minutes, then the foil around the crust is added.  After another twenty minutes, the coating for the larger pecans is made, the pecans stirred in until they are fully coated, then spread on the top of the pie.  Then the pie goes back in for more cooking.

There is filling and sugary coating in pools on the bottom of the oven, smoking so much I pulled out the Security System information in case I had to call off the fire department.  Gratefully, the smoke detector did not go off — nor was the pie itself burned.  I will be anxious to see how it came out when we cut it for the crew that is coming to the house to help us celebrate our anniversary tomorrow.

This morning I put a large pork loin in the crock pot after browning it.  Then came the onions, apples and sweet Bavarian sauerkraut.  It cooked on low for about seven hours.  I loved it.  Mary Ann did not.  She used to make the same thing the same way.  She used to like it.  That she will not eat what I cook hurts my feelings, but by now, I should know better than to expect that to change.  I made her a sandwich so that she would have something in her stomach for the night.

As I have said far too often, I am out of my comfort zone when trying to cook.  That is why the Anniversary Dinner tomorrow is a carry-out special.  It does demand cooking the Prime Rib for an hour, and reheating the side dishes that came with it.  I should be able to handle that much, but who knows how it will come out.

Then the next day will be devoted to preparing side dishes that will accompany our early Christmas celebration dinner on Sunday.  This cooking business is getting completely out of hand!

It is getting late.  Mary Ann seems to be sleeping at the moment.  It took her a long time to settle tonight.  Hopefully, there will be some sleeping for both of us before the morning chores begin.

If you want to write a comment about this or any of the posts on this blog, look to the column on the right side of this page, titled “Recent Posts,”  click on the name of a post and you will find a box at the end of that article in which you can write a comment.  Clicking on the title of the post you are reading will accomplish the same thing.  Comments are appreciated.