My daughter and I were talking about marriage in the car the
other day.
She was wondering if some marriages fail because of
”
the little things.
”
Not one big thing. Not one philosophical difference. But many
annoyances, disagreements and small nasties that, taken together,
equal a divide too wide to bridge.
My daughter and I were talking about marriage in the car the other day.
She was wondering if some marriages fail because of “the little things.” Not one big thing. Not one philosophical difference. But many annoyances, disagreements and small nasties that, taken together, equal a divide too wide to bridge.
I told her I thought that could be the case, sometimes. I know it happens with other things in life – and in my kitchen. Right now, for instance, my husband and I keep looking for a new blender. The one we have is great. It works perfectly, shines brightly and has an industrial-strength motor. Its one drawback: the small plastic stopper that you put ice through was accidentally pulverized in the disposal one day. And we can’t find a replacement for it.
The same thing happens to cars. One small scratch hardly registers. But add to it a rock crack in the windshield, a loose bolt on the trunk, a leak on the passenger door, a dent that doesn’t get fixed – and suddenly you have a junky car. The engine may purr, but the combination of small problems overwhelms the good.
I think that can happen in relationships, too. Not just with spouses, but with friends or siblings or neighbors. Too many unreturned phone calls, too many months with no contact, and suddenly your brother or sister or son seems too far away to reach. Experts say that forewarnings can help people avoid situations like this, but it takes constant effort to keep in touch, both with our spouses and children who live in our homes and those who live a distance away.
Like with our road system, building relationships is a matter of maintenance. If there’s a pothole, fill it. If there’s a scratch, buff it out. Talk, argue, call, write. Try to work out the small annoyances so they don’t balloon out of control. And if you just can’t find a reasonable way to replace a small part that’s been smashed to smithereens, maybe it’s time for a new blender.
• Family style: Bring your family together tonight for a family-sized chicken pot pie. This recipe is by Sheila Lukins, cookbook author and food editor of Parade magazine. You can buy a cooked chicken and frozen puff pastry for this dish, which makes it a very easy family dinner.
Family-sized Chicken Pot Pie
1 T. each olive oil and butter
1 large onion, chopped
2 tsp. finely minced garlic
2 T. all-purpose flour
2 tsp. dried tarragon
3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
1 cup peeled and diced (1/2-inch) russet potatoes
1 Granny Smith apple, cored and cut into 1/2-inch pieces
2 1/2 cups chicken broth
1/2 cup fresh or frozen peas
1/4 cup chopped fresh dill
1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
2 1/2 cups diced cooked chicken
Salt and pepper, to taste
1 sheet prepared puff pastry (1/2 pound), thawed if frozen
1 egg mixed with 1 tablespoon water
Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.
• Perfect summer salad: Ever want to just have salad for dinner? This shrimp salad is a little heartier than a vegetable-only version. Don’t miss the rest of the good corn available. Make this salad now with fresh kernels.
This recipe appeared in Gourmet Magazine in August 1997 and has been a favorite ever since.
Grilled Corn and Shrimp Salad
about 12 bamboo skewers
4 ears fresh corn
1 large red bell pepper
1 lb. jumbo shrimp (21 to 25)
4 scallions
1 T. fresh lemon juice
2 T. balsamic vinegar
1 T. extra-virgin olive oil
1/2 lb. baby romaine leaves or mesclun (mixed baby greens)
Prepare grill and soak skewers in water 30 minutes.
Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette. Makes 4 servings. Each serving about 279 calories and 7 grams fat (23% calories from fat).
• RSVP: James Martin asked for a simple recipe for braised lamb shanks. He loves them, but has never made them at home before. I found this version in “Slow Cooker Cooking” by Lora Brody. If you have another recipe you’d like to share with our readers, please e-mail or mail it to the address at the bottom of this column.
Braised Lamb Shanks with Garlic and Rosemary
1/2 cup dry red wine
2 heaping T. Dijon mustard
2 tsp. kosher or coarse sea salt
1 tsp. freshly ground black pepper
5 to 6 lbs. lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping T. coarsely chopped fresh rosemary leaves
In a small bowl, mix the red wine, mustard, salt, and pepper and pour into the slow cooker. Layer the shanks on top so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom.
Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve. Serves 6.
End notes: “The truth of the matter is that you always know the right thing to do. The hard part is doing it.” ~ Gen. H. Norman Schwarzkoff
Happy cooking!
Jenny Midtgaard Derry is the Executive Director of the Santa Clara County Farm Bureau. Write to her c/o The Dispatch, P.O. Box 22365, Gilroy, 95021. E-mail: je***********@************ch.com.
