Jennifer is a one in a million stay-at-home mom. (More like one OF a million stay at home moms!) She graduated from a liberal arts college but there is nothing liberal OR artsy about her. She is married to Kevin Fischer of This Just In, and together they have a beautiful young daughter Kyla Audrey. In no particular order she loves dogs, wine, a good bargain, her family, pizza, and entertaining. Follow her blog of all things miscellaneous including but not limited to cooking and baking, entertaining and party planning, being a mommy, and homekeeping.
Readers of Ms. Elaine Kneeous (and Culinary Yes Yes in particular) are a smart bunch. Since you’re here on this blog right now, you can include yourself in that group. Congrats! Now, pass this quiz.
What does this…
Have in common with this…
If you said “Both are lovely photos of tasty, seasonal meals” you’d of course be… wrong. Come on, I said you’re a bright bulb!
Most people (unless you’re one of those wacky PETA followers) drool weeks in advance of the fourth Thursday in November. Just the thought of moist turkey, fluffy potatoes, gravy-covered dressing and decadent pie is enough to make you one of Pavlov’s dogs. When the big day finally comes we indulge in all that tastiness, and every person has the one item they leave “extra room” for on their plate. For me, it’s always the dressing. I can’t get enough.
We usually host Turkey Day at our home but I’ve never cooked a bird. I’m not one of those hostesses who freaks out about “how on earth am I going to fit all of this in one standard oven?” I don’t worry at all about it. My darling husband roasts our gobbler on our Weber. It is UH-MAZE-ING.
Generally I’m a purist when it comes to traditional (and ethnic) food. I understand that what we serve in the U.S. on March 17th isn’t authentic St. Patrick’s Day fare in the eyes of most Irishmen. That’s actually OK with me though – I love, LOVE corned beef and cabbage. (True confession: I’ve never prepared corned beef & cabbage, either. But it’s because we’ve always gone out to celebrate St. Pat’s, not because Kevin grills corned beef.)
Then, in the middle of August, the Fischers head to Irish Fest. (This year was no exception.) And we make a bee line for McBob’s on the North end of the grounds. We get our sandwiches piled high with lean meat, slathered with grainy mustard, garnished lovingly with a single pickle spear. We carry them across the walkway to our favorite Leinie’s tent for a “wash” and to chat with our friend Liam. We savor those sandwiches. Every. Single. Morsel. Kyla can’t get enough and if we dare take a nibble for ourselves she’s clamoring, “Meat! Meat!” We sigh with our last bite; contentedly but longingly. We realize we won’t enjoy this flavor again until the following March.
Wait a minute. Wait just a single minute, Ms. Elaine Keeous. You don’t bake a bird on Thanksgiving and you have never made corned beef on St. Patrick’s Day? What’s WRONG with you?
I’ll tell you what’s wrong with me. I fall into the same trap that probably 99% of us do. When I think turkey-and-trimmings, when I consider corned-beef-and-cabbage, I think “special meal to celebrate a fabulous holiday.” It’s an annual treat, not the kind of thing you prepare on a whim some evening when you’re not sure what else to serve for dinner.
Wow. What’s wrong with me is a legitimate question. I don’t have to break out the good china, get a 15-pound bird and bake three desserts just to enjoy turkey. I don’t need to wait until mid-March to slow-cook seasoned beef and root vegetables. I’m pretty sure the Food Police won’t come knocking on my door if those meals are prepared in months other than November and March. Unless of course they get a whiff of the incredible aromas coming from our home!
The answer to the question posed at the beginning of this blog is: “Both are photos of meals we don’t eat enough of during the year.”
Preparing delicious, favorite flavors year-round? NOT waiting for one particular day to enjoy a feast? Of course that’s a Culinary Yes Yes!