The Ribbon Box, Chapter Six

       Three years after the murder, my father invited a lady to dinner. Although he knew little about cooking, and even less about fancy cooking, it was evident that this was someone he wished to impress. My brother and I had never eaten shrimp before, but dad  made a trip to the local provision company and brought home two dozen raw shrimp. He bought a six-pack of beer–more expensive than what he had ever purchased before, bread from the local bakery, and lastly, a trip to the grocery where he bought not only cheese and crackers, but enough greenery for a splendid salad, a whole chicken, baking potatoes and sauce for the shrimp.

       Serendipitously, dessert had been provided quite unexpectedly by Eddie Morrison’s wife Izzy–undoubtedly with the hope that Pat might share it with her, some night when Eddie was laboring at his night-shift job.  I was over nine now, and Teddy had become a strapping fourteen-year old. We were both pressed into service and among the three of us, we managed to complete the cooking, and cleaned up the kitchen in a fairly proper fashion.

       Inspecting his ears and neck, daddy admonished Teddy once again: “Teddy–march yourself back to the bathroom and this time, use soap and water, and if my next inspection doesn’t prove you’ve done so, I’ll come in and scrub for you! And Sunshine, for God’s sake, put on a clean dress. The one you’re wearing is spotted with everything we’re having for dinner,” he complained, while picking a piece of shrimp shell from my hair.

       After mother’s death, not too much attention had been paid to my  appearance.  My clothing consisted mainly of hand-me-downs from sympathetic neighbors, or a gift from Mike, who was now the manager of the Ladies Fashion Salon, at Pitts Department Store; however, two years ago, my father began bringing me an occasional package which contained a simple dress or two, and ordinary underwear which he himself had purchased at Pitts.

       In the afternoon, the weather turned windy and the sky was inky with dark and angry clouds. Forever after, when I saw raw shrimp in their shells of grey and black, I would be reminded of that day, and never again would I enjoy sitting on a porch of a summer evening watching heat lightning in the distance, nor hear the rumble of thunder without reliving the moment she came into our lives.

       Teddy and I peered out an upstairs’ window in time to see our dad scramble from the driver’s seat, fairly falling over his own feet to make it around to the other side of the car to help ‘Jo’ (short for Josephine, we later learned.) from the car. Just as she emerged, the rain began in earnest. Under the protection of his umbrella, she minced her way up the front porch steps in a dainty pair of black patent leather, pointy-toed shoes, with the highest heels I’d ever seen, and even then, I noticed that this lady only came to my daddy’s chin. She shrieked at each flash of lightening, covered her ears with every clap of thunder, and squealed while grabbing his arm “honey, if you don’ hustle me in, ma ’do’ is gonna be completely rooint!”

       By the time they reached the front door, we had made our way downstairs and after hasty and nervous introductions, the adults settled themselves in the living room, while Teddy and I served the shrimp and crackers, and Teddy produced two bottles of beer. It occurred to me that perhaps the lady didn’t know my daddy’s name, for it was ‘honey’ this, and ‘sweetie’ that, and it became quite clear to us that this was not going to be a once in a lifetime visit!  Jo politely asked in a long, drawly sort of way to “faaetch me a tumblah for ma beeeah, honey.”  I remembered my mother’s collection of metal tumblers delivered by the milkman, each containing eight ounces of cottage cheese, and I promptly ran to “faaetch” one. I handed her the tumbler, Teddy poured her beer, and then we sat in a corner of the room and stared in silence.

       When Jo withdrew a cigarette from a gold cigarette case, which I mistook for a lady’s compact, my father stumbled over his feet to strike a match for her.  Now when my daddy smoked, he inhaled, exhaled, and coughed.  Jo inhaled long and hard, and when she exhaled, the smoke came out of her puckered mouth and nose at the same time, terminating with a perfect little smoke ring. Teddy and I were mesmerized by this spoiled lady who called our daddy ‘honey’.

       During dinner Jo picked a crumb from her lower lip, looked toward us and drawled, “ahd be ever so pleased if you’all’d call me ‘Miss Jo’. It sounds so nice and respectable to me, don’t you’all think so?”

       Teddy pushed the chicken around his plate while I looked at my daddy, who conveniently was distracted by swatting an invisible fly. We both murmured “Yes, Miss Jo.” Jo nodded smugly and gave Pat a little nod and a wink as if to say “there, I told you so!”

       She ate with dainty little bites (morsels, as she called them,) patted her dainty little lips after each morsel with her paper napkin, and commented “this was jes the sweetest dinnah ah think ahv evah been served, but if you don’ mind, I’ll pass on the cherry pie–watchin ma figgah, ya know.”

       After dinner, we all  ‘retired’ to the living room, where  once again we were hypnotized by her pyrotechnics, and then Jo mentioned that she “was mighty supraahsed” that you han’t got rid of a passel of Sally’s thangs.” I glanced at my daddy just in time to see him put his finger to his lips to shush her.

       By the time our father returned from delivering Jo to wherever it was that she was to be delivered, we were fast asleep. The following weekend, Jo once again came to dinner, and three months later,unbeknownst to Teddy and me, they were married on a Saturday afternoon by the same minister who had buried our mother. His secretary Myrtle was the only witness.

       Returning home with Jo later that evening, our dad  announced to us, “I have great news for you both–you can now call Miss Jo, ‘mama’, or ‘ma’am’ if you prefer because we hitched the knot this afternoon, and Jo is now going to be your new mother.”  I looked at Teddy, Teddy looked at me, and later, when we were alone, we discussed the situation. “What do we do now?” I asked, “I liked it when it was just the three of us.”

       “I don’t know about you, Sunny, but if I was a little older, I’d join the army–even army rations would be better than having her around. I’ll bet she doesn’t even know how to cook–unless it’s possum!” “Well, she’ll never be ‘mama’ to me,” I said sadly.

       With that, Miss Jo moved into our lives, and into our mama’s side of the bed.

Nicoise Salad

This is the most wonderful summertime recipe.  Serve on a beautiful large white or green platter to show off the produce in all it’s splendour! *

FOR THE DRESSING: (And if I were you, I’d triple the amount—that’s how much you’ll like it.)

1/4 C good cider vinegar and the juice of one lemon

1 T dijon mustard

1 C EVOO

1 garlic clove, minced

1/2 C minced friesh Italian parsley, and 1 T fresh tarragon, minced

Salt and freshley ground pepper

Mix together and set aside

FOR THE PLATTER:

4 or five cooked potatoes, sliced and drizzled with some of the dressing

3 C green beans, cooked al dente

1 C yellow beans, cooked al dente

As much asparagus cooked al dente as you like

Sliced pickled beets, well drained–put these on at the last minute so their color doesn’t stain the other vegetables.

4 plump ripe tomatoes, sliced and drained

1 Red Onion, sliced

6 hard-boiled eggs, halved length-wise

3 cans solid-pack Albicore tuna, or if you have the time and the big bucks, sear some FRESH AHI grade tuna (Wow!–works for me)

1 C Nicoise olives, well drained

Anchovy fillets (optional, if you don’t like anchovies.)

PROCEDURE:

Mound all the above separately on the platter and drizzle some of the viniagrette over all the mounds of veggies, tucking the Nicoise olives and anchovy fillets here and there.

Serve with more vinigtrette on the side.  I TOLD YOU YOU SHOULD TRIPLE THE DRESSING, DIDN’T I?

*  A true Nicoise doesn’t call for this, but why not add brocolli, carrots and cauliflower, cooked al dente and cooled?

All you need to add to this meal is some good crusty bread, mounds of whippped butter, a plate of assorted cheeses and a crisp white wine.

 

Very Special Brussels Sprouts

This is my favorite Brussels Sprout recipe given to me by Lynne Kreger–a great cook and a great friend.

2 pounds little Brussels sprouts, outer leaves removed and cut in half

1 large onion, sliced to your liking

5 or 6 garlic cloves, course chop.

Place the above in a single layer on a baking sheet, and sprinkle with EVOO, salt and pepper

Bake at 375 degrees for about 15 minutes.  Remove

In a large skillet, cook 1 package lean bacon which has been cut into 1 inch pieces until browned, but not crisp.

If there is a significant amount of bacon fat, remove  enough so you are left with about 4 T of the fat.

Add the Brussels sprouts, garlic and onion.  Stir over low heat until warmed through.

*I like to sprinkle a little sugar and vinegar or lemon juice on it also, but that’s a personal thing.

Great over the Holidays–Thanksgiving, and Christmas.

Italian Antipasto of Vegetables

I am a great lover of vegetables and feel that any meal should have tons of them! This recipe can be served hot, cold, or room temperature.

Great for an entree, or for an appetizer–Quite different.  I think you’ll like it.

In a large sauce pan, combine the following ingredients, bring to a boil and simmer for five minutes:

One C Catsup

One C Chili Sauce

One C water

1/2 C EVOO (Extra Virgin Olive Oil)

1/2 C Tarragon vinegar

1/2 C lemon juice

2 T brown sugar

1 T Worcestershire sauce

1 T salt

1 tsp. Cayenne pepper

1 minced clove of garlic

ADD  and simmer until just ‘al dente’:

One whole cauliflower cut into flowerettes

One bag baby carrots (you can cut them in half if you wish)

One bunch celery, remove all strings, and cut into 1/2 inch chunks

One or two boxes small white mushrooms, brushed (not washed) clean

One jar Pepperocini peppers, drained

One jar small stuffed green olives, drained

Remove sauce pan from burner and either refrigerate, if you plan to have it cold, or go to the next step:

Drain two or three cans of Starkist solid pack Albacore tuna.  Break into large pieces. Ladle some of the sauce over it.

ON A LARGE WHITE PLATTER

arrange the tuna in the center, and surround it with the beautiful array of vegetables.

Drizzle some of the sauce over all, and pass more sauce separately in a gravy boat.

After all the veggies are eaten, just repeat the above procedure and make some more, using the left-over sauce.

Asparagus Roll-Ups

I have included this recipe in three categories:  Sandwiches,  Appetizers, and Vegetables. 

This is nice for a ladies light spring luncheon.  If serving one per person, this recipe will serve eight.    If you desire more, add more bread, asparagus, but the same amount of cheese mixture and topping can be used—just use smaller amounts for each packet.  This goes very nice with a Bibb lettuce and grapefruit salad.

Ingredients:

Eight slices Pepperidge Farm white  “original” bread, crusts removed

One 4 oz. package crumbled blue cheese

24 cleaned asparagus spears.  PLEASE take the time to lightly scrape down the outer skin –the bright green is so pretty and neat.

One eight oz package cream cheese

1/2 pound Bavarian style ham, sliced VERY thin

2 sticks unsalted butter

Grated Parmesan cheese

For the Asparagus sauce:

1 Can Cream of Mushroom soup

1/2 Cup Sour Cream

1/4 Cup Dry Sherry

1/2 stick butter

about six asparagus spears, sliced into tiny rounds,

Salt and peppeer, a pinch of garlic salt.

Combine all the ingredients and heat through, stirring constantly

Procedure:

Mix blue cheese and cream cheese together until soft and smooth

BARELY blanch asparagus (for about a minute, and plunge into cold water, remove and drain completely. Trim so all asparagus is of the same length–slightly longer than the bread.

Roll out bread slices until barely flattened.

Spread with the cream cheese mixture

Place three asparagus pieces, roll a slice of ham around them, and place in the middle of the bread.

Fold the bread over and brush all around with the melted butter.

Place the eight completed ‘packets’ on a cookie sheet with the side that comes together face down.

Sprinkle with Parmesan cheese

May be covered and refrigerated at this point.

When ready to serve: 

Uncover and Bake at 400 degrees.  Turn packets over after 5 minutes, and continue baking until just golden.  (approx. another five minutes.)

At time of serving, and after plating, top each packet with 1/4 Cup of the Asparagus Sauce.

Tomato Pudding

If you’re looking for a new and different side dish—this is for you.

Ingredients:

1 ten ounce can Tomato puree

3/4 C water

1/2 sticked unsalted butter

1 C brown sugar (light)

1/4 Tsp. salt (or to taste)

freshly ground pepper (to taste)

2 C cubed toast

Procedure:

Bring the first five ingredients to a boil.

Spread toast cubes in bottom of a buttered baking dish

Pour mixture over top

Bake uncovered at 350 degrees for 20 to 30 minutes

This recipe can be doubled, and try adding some of your own ideas to this dish:

Fresh minced herbs, such as parsley, thyme, marjoram, red pepper flakes,  a little minced celery for crunch.

 

Lemon Aeoli

Lemon Aeoli is a nice, tangy alternative to tartare sauce or cocktail sauce for any type of seafood

Mix together and refrigerate:

1 C  Helman’s mayonnaise

Zest and juice from one large, plump lemon

1 garlic clove, finely minced

1/4 tsp Cayenne pepper (or to taste)

Salt to taste

*  For variety, try adding some drained capers, dijon mustard and chopped fresh dill weed.

The Ribbon Box, Chapter Five

       After we buried my mother, my brother and I were attended to by the neighbors while our dad was at work.  The couple next door was especially kind to us.  She was barren, and over the years, I suspect we had become her surrogate children.  They were regarded as the older folks of the neighborhood.  Mrs. Webster, Ida, who was sixty, spent most of her days quilting, knitting, working on her needlepoint, cooking for the relatives of the recently departed, and “doing God’s work”‘.  She evoked images of Mrs. Santa Claus, with her silver hair, immaculately done up in a bun, and her plump figure modestly covered with an abundance of long, full material gathered at the waist, with only the toes of her shoes peeking out the bottom.  Depending on the day, she smelled of rose, lavender or apple pie.

       Mr. Webster, Web, was sixty-five, and not all that well-liked.  He had been a railroad worker, and many years previously the switch on a railroad car had accidentally been thrown into reverse while he was standing on the tracks.  It resulted in the loss of his right big toe and part of the adjoining one.  After a few complications and set-backs, it was determined that he should be discharged with a reasonable pension, rather than creating a new position for him.

       His clothes closet sported an entire rack of nothing but long-sleeved, flannel shirts, in seven different shades of plaid, which he tucked into his well-worn overalls.  Lined up on the floor underneath the flannel shirts were many pairs of identical slippers, each in varying degrees of disrepair.  Ida saw to it that every Christmas he received a new pair of leather slippers.  He immediately cut a hole in the right slipper where his big toe would have gone–if he’d had one–“to give my  ‘toe-less’ foot  breathing room;” but also, I suspect to elicit sympathy from anyone who hadn’t heard his tale of toe woe.

       He wandered about the neighborhood, often showing up on a doorstop to pass the time of day with the women, who had already heard his stories again and again.  He loved to listen to, and spread gossip whenever it was convenient. If the women would see him coming, they’d get on their phone and pass the word that ‘Slipper-y Web’ was making his way down the street.  His gait was uneven because of his injury, but each day, he’d walk haltingly to the local grocery for Ida, clutching her daily grocery list, and hoping he’d run into a sympathetic ear.

       I had been cautioned more than once not to go into their house if  Mrs. Webster wasn’t there, but I didn’t need any encouragement from my folks after the time he curled his finger in my direction and motioned for me to come over, patting the bench where he was sitting. He smiled with the sun glinting little shards of brightness off his gold front tooth as he called: “Sunny, if you’ll leave that barking dog of yours at home, you can come over and  I’ll show you where my big toe used to be!”

       That pretty much tells it as far as the Websters are concerned, except that Ida pinned all the laundry on her clothesline every day but Sunday, promptly at nine o’clock in the morning.  Web tended to his vegetable garden and spent a good deal of time beneath the shade of their thriving green apple tree, sittin’ and whittlin’ in his slatted, paint-peeled wooden chair, watchin’ the world go by.  Which meant singularly–the neighborhood!

            *     *     *

       The day after my mother’s murder, when the police knocked on the Webster’s door,  no one answered.  Ida was in the basement running her noisy wringer washer, humming a tune, oblivious to any sound, and Web was at the grocery.  The policemen never bothered to return–after all, as they said to each other, “The Websters are above reproach.”

Grandpa Tubaugh’s Potato Soup (Without The Ashes.)

This family recipe of mine has appeared in a couple of cookbooks and given space in our local paper.

It was called this, because my mother’s father, A.J. Tubaugh would make this soup for his family,

and she could remember the ashes from his pipe gently floating downward into the cauldron.

Throughout the years, this is the meal our family would enjoy on Christmas Eve.  A tradition.

The recipe is even better if made the day before, allowing all the flavors to come together.  It will thicken overnight,

but will thin out when heated. You want it to be rather thick, but  if it’s too thick, you can always add a little more chicken broth.

Before serving, taste and adjust seasonings accordingly.

Leftover soup (if there is any) makes a delicious clam chowder.  Just add 1 can minced clams including broth, for every cup of soup.

INGREDIENTS:

Approximately 5 lbs. red potatoes, peeled and diced.

4 C Chicken broth

1 onion, peeled, small dice

6 stalks celeery, strings off and diced

1 carrot, finely minced

6 slices bacon, diced and cooked

4 T bacon drippings

6 C Half and Half

1 stick unsalted butter (O.K.—YOU CAN BEGIN YOUR DIET TOMORROW!)

1  4 oz., jar pimientos, drained and minced

2 or 3 T fresh minced dill weed

Salt and freshly ground pepper.

1 lb. Longhorn/style cheese, grated

TECHNIQUE:

In a large pot, put the diced potatoes and broth, and cook until potatoes are just tender.

With a potato masher,partially mash the potatoes with the liquid, leaving some very small lumps, so it’s not completely smooth.

In a skillet, sweat the onions, carrots and celery in the butter until soft.

Add the bacon, pimientos and sweated vegetables to the potatoes and broth.

Stir in the half and half and season liberally with salt and pepper to taste.

Remember-anything with potatoes really needs a liberal amount of salt.

Add the dill weed, and heat through.

In warmed bowls, place a generous amount of the cheese in the bottom of each bowl.

Ladle in the potato soup and sprinkle with more dill over the top.

NOW, YOU CAN BEGIN THAT DIET!

Fashionista’s Agony

RED SHOES, WHITE SHOES, BROWNS AND BLUES

GOD, THERE ARE SO MANY HUES!

LEATHER, PLASTIC, FABRIC TOO.

STITCHED AND MOLDED, ASSEMBLED WITH GLUE.

SLIP-ON, VELCROED, BUTTONED AND TIED

ALL THESE AND MANY MORE HAVE BEEN TRIED.

STACK-HEELED, HIGH HEELED, HARD RUBBER SOLED.

MANY BRAND NEW, BUT OTHERS QUITE OLD.

STILLETOS, TOE SHOES, GOING TO AND FRO SHOES

BOW SHOES, LOW SHOES, “LOOK AT ME IN MY ‘HO’ SHOES.”

GOLD, BRONZE, SILVER, STRIPED AND STIPPLED

ALL THIS FASHION HAS LEFT ME CRIPPLED.

CROOKED LITTLE TOES AND BLACKENED NAILS–

DO I STILL LOOK SEXY TO YOU MALES?

WITH ALL THIS PAIN, HOW CAN I EXIST?

PLEASE!  SOMEONE FIND ME A PODIATRIST.

ANESTHETIZED, THEN TENDONS SEVERED

PINS IN DIGITS WITH PILLOWS LEVERED.

DISCOMFORT ABOUNDS FOR MONTHS ON END…

THEN PINS REMOVED SO TOES CAN BEND.

SOCKS WITH HOLES AND MOON BOOTS WORN

ALL OF THIS AND THEN–NEW FEET ARE BORN.

AND NOW, WITH NOTHING LEFT TO LOSE

AGAIN I TRY ON ALL THOSE SHOES.

I SQUEEZE, I WHEEZE, BUT THERE’S NO KEY

TO END THIS FOOTWEAR AGONY.

I’M MAKING A STATEMENT.  TO ALL I DECLARE:

“‘TIL KINGDOM COME, MY FEET WILL GO BARE!”

                                                                                                                    Jan Chapman

                                                                                                                    February, 2007