Speaking of Which…

If you have spent much time around Ben lately, you will likely have noticed that his new favorite phrase is, “Speaking of which…” He uses it correctly and it makes him sound very sophisticated. He has a pretty well-developed vocabulary, though it seems to have some holes. How can the same guy request a charcuterie board and be a little fuzzy on “empty the dishwasher”? Let’s save some time and hold his father responsible on both counts. Phil always used big words with the kids, even when they were little, and some of it must have stuck. 

Speaking of which, when Sophia was about three (which would have made Ben an infant, but he’s not part of this story) I was out running errands while Phil was in charge at home. I returned to find Sophia in the middle of the kitchen on the “time out” chair, her little legs dangling. I asked her what she did, and she answered with a sigh, “gratuitous laughter.” What kind of a tyrant puts a three year old in time out for displaying excessive mirth?! Phil still defends his actions of a quarter century ago by explaining that it was a high-pitched, loud cackle made for no reason other than to annoy him and he was trying to concentrate on getting ready for classes to start up. 

Speaking of which, my school year begins with kids tomorrow, and sabbatical boy is heading back to the classroom next week after a 14 year absence. As teachers, this is the most stressful week of the year. No matter how much preparation we have done, it seems that last minute tasks and annoyances always have a way of creeping in. Don’t even get me started on in-service days. We need routine and a little comfort food.

Speaking of which, Ben and I made Grandma’s overnight yeast waffles with creamed chipped beef. I tried to convince Ben to go with sausage gravy instead, but he wasn’t having it. I threw in a crustless spinach quiche to up our protein and veggie game.

Grandma’s Overnight Yeast Waffles

2 cups milk

1/2 cup water

1 tablespoon yeast

1/3 cup oil

1 teaspoon salt

1 teaspoon sugar

3 cups flour

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Dissolve yeast in water. Add milk, oil, salt, sugar and flour. Beat until smooth with rotary beater. Cover and let sit at room temperature overnight or all day. When ready to bake, stir in remaining ingredients (egg, baking soda and baking powder). Bake in waffle iron.

Creamed Chipped Beef

2 tablespoons butter

2 tablespoons minced onion

2 tablespoons minced red pepper

2 tablespoons flour

2 cups milk

1/4 cup cream

4.5 ounces dried beef, finely chopped

1 tablespoon chopped parsley

1/4 teaspoon paprika

2 tablespoons dry sherry

Melt butter over medium heat and sauté onion and green pepper until onions are golden. Sprinkle with flour and stir, cooking for a minute. Slowly add milk and cream, stirring constantly. Add the beef and simmer until a thick gravy forms. Season with parsley, paprika and sherry. Do not add any salt, as dried beef is very salty…

Speaking of which, Ben turned on the meal due to its saltiness! This is unprecedented. He requested the meal, he helped make the meal, he eagerly gobbled down the first waffle with creamed chipped beef, and he requested a second. Then, he scraped off all the creamed beef in a heap, grudgingly ate the defrocked waffle, and declared the meal terrible. Say it ain’t so, Joe!

I am trying to see his review as growth. He identified the element of the meal that he didn’t like (salt) and let us know that it was a problem (if only I had a picture of the side eye he shot me while pointedly refilling his water glass!) By the way, I’m not sure why I appeared to be the target of his salty meal rage, but I’ll be seeing what I can do to redirect that animosity to Phil. True, Phil had nothing to do with the conception or execution of the meal, but maybe that’s part of the problem! 

Speaking of which, Phil and I are ushering in a new bipartisan kitchen era. I cook twice a week (once with Ben), Phil cooks twice a week, always out on Friday, and we figure out the weekend as we go. The Friday outing usually requires a vote, sometimes some Phil-ibustering, and the weekday cooking means reaching across the aisle. Together, we are tackling the out-of-control freezer holdings that we inherited from a previous administration. (Phil. It was Phil.) I am optimistic about this fledgling cooking democracy, this fragile experiment of a kitchen of the people, by the people, and for the people.

Speaking of which…