@ Home on the Range

Not everyone enjoys cooking. For most, it’s something we do out of necessity. But now that our kids are grown, I’ve found that I don’t mind cooking meals. After raising a family, making dinner for two is easy. My stove ,er, my range and I are old friends. I’m quick, too. With no fanfare at all, I can have a decent dinner prepared in twenty minutes or less.

My husband has a different approach. When planning a meal, he likes to announce his intentions a week or two ahead. “I’m going to make clam chowder soup,” he’ll say importantly.  The purchasing of the groceries requires serious planning. But after buying the food, days can go by before the actual meal is made. You see, he likes to spend a certain amount of time building himself up. He treats the event like he’s embarking on a triathalon, or about to swim the English Channel. He prepares with lots of self talk. “This is going to be the best clam chowder EVER!’ My job is to offer words of praise and keep the eye rolling to a strict mininum.

Prepping for the main event is everything. There is no time for the chef to tidy, or wash pots after each stage of the procedure. All his energy must be saved for the creation of his masterpiece. When dinner is finally ready, it’s my job to do the drumroll, have plenty of backpats ready, and then simply enjoy dinner. The cleanup comes later.

His finest performance to date is a stew he made in Calgary for the Faktor family. Simmering bones, short ribs, and some kind of secret sauce were just a part of his recipe. My daughter said it was delicious. I’ll take her word for it, since I wasn’t there, and she had to clean the pots by herself. In the meantime, I’m looking forward to that clam chowder soup. It’s due any day now. (light clapping, a mild cheer.)

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