I remember that I flew home because I wanted to make sure the crab legs didn't thaw. The pilot put them in a little storage compartment on the wings and he said that by flying a mile high, the legs would be sure to remain frozen. He was right.
A couple of days after that, Belinda and her Aunt Darlene and cousin Susie decided to have lunch together. That left Derek, Scott and me to fend for ourselves when it came to cooking lunch.
Not knowing much about cooking crab legs, I decided the best way to cook them was to heat them up on the barbecue grill. But how much should I cook for one man and two boys?
That answer was easy -- all of them.
The next question is what should we have with them? Why, cashews of course. But should we have something else, like a vegetable or a starch or something healthy?
Probably, but all I could think of was the perfect meal -- crab legs, Cheetos, Mountain Dew and cashews. And there was plenty to go round so nobody would go hungry. Oh yeah, I'm sure I melted butter for the crab legs. No use in skimpy on the fat.
What reminded me of this delectable meal of years gone by was the fact that I had to cook supper tonight for Dad and Scott. I wanted to eat out, but Scott said that he needed to study so wanted to eat at home.
I didn't have any crab legs so I substituted crab cakes and Blue Hake boneless fish fillets. I'm older now and I knew we needed a vegetable, so I baked some Chinese egg rolls -- hey, there has to be a veggie in there somewhere. I also boiled some corn on the cob and baked some Monster cookies. But the meal was lacking. It didn't have the "Chef Steve" touch. So I grabbed the bag of curly, cheesy Cheetos. In an instant we had a meal.
No it didn't match the fine dining that eating a handful of salted cashews brings, but still it had the certain something that says "a man cooked this meal."
I asked Dad what he liked best and worst of the four or five things on his plate. In grand gentleman fashion, he replied, "It all tastes great," as he bit into a curly Cheetos and wrapped some of his egg roll into his napkin. Whoops, I wasn't supposed to notice that napkin as it found its way to the garbage.
As for Scott and me, we slicked it up.
What's your favorite "not-so-good" for you meal?
11 comments:
I still remember that day!! we need to do that again. Although this time along with the crab legs we will have lobster tails!! Then we will see who likes what ha ha
Let's see my favorite out the million or so foods I enjoy eating. Not an easy question. In the "not so good" category it would have to be a toss-up between a large prime-rib steak or a huge slab of Ribs preferably with "famous Dave's" sauce. Of course you'd have to throw in some loaded garlic mashed potatos and sweet corn dripping with butter.
There are few things that please me more than fried potatos,tomato juice warmed over elbow-macaroni,and Hillshire Farms beef saugage.Garlic sausage and red noodles,I call it.I cooked it once at hunting camp,replacing the noodles with SpaghettiO's and Uncle Richard said it was one of the best meals he had ever had.I unknowing that sauage was a pork product he hadn't had since marriage.But I get that! I go all summer craving a ham sandwich.One sandwich made after a ham dinner.Nice big chunks of ham not sliced.Put on it what you will.I like mayo and mustard,with a bit of horseradish.I like a dill pickle and chips on the side.If there is still some left over I'll make a grilled ham and cheese sandwich the next day.It don't much worse for you than that;but It don't get much better tasting!Something I don't get,Aunt Barb thinking pork is bad when Grandma ate bacon every day and she lived to almost 100 years.Someone,please pass the P.A.!
My mother is Czech. When the womenfolk gathered, someone grabbed the flour and eggs. Someone cracked open the sauerkraut and we had a feast. Sauerkraut and dumplings late at night as they discussed children, husbands and memories. It was a right of passage when I was deemed old enough to stay up late and partake. It's still a comfort food for me.
I remember garlic sausage with saurkraut and mashed potatoes Mom used to make. It was the best. I also remember coming home from Mandan a couple years ago with "the boys" and staying the night in Roundup. I woke up from my nap on the couch to good smells from the kitchen where Uncle Randy was cooking garlic sausage, but this time I had it with RED noodles. Thanks for the memory and for cooking, Randy.
Lisa,I've tried my hand at dumplings and they never turn out.How are they made?I'm also a big fan of sauerkraut so I'll be trying The two.It sounds good!
R V was talking about camping trips which made me think about a camping story he told me the last time he was done here. He had a case of near beer and he may or may not have had a jug of his favorite mixer clamato juice. He said he had had been outside hunting was going to relax and have a couple of beers. When he awoke he saw a numerous amout of near beer cans sprinkled on and ground and he thought to him self "I am pretty sure I only had two or three."
I remember when he told be I laughed so hard as I do when he tells most of his stories. Arr Vee I hope you guys can come down for Christmas so we can have a blizzard and go bowling.
DVD - Are you sure it was near beer? Sounds like beer beer to me. But I echo the sentiment. It's time for some company so we can have another storm. The blizzard at Veterans Day struck before Jay Pee could make it up from Rapid City.
Ar Vee - my grandmother's dumplings are very easy to make. You start with about 4 eggs (or more if you want more noodles) and mix in flour until it is a sticky mixture. Not too stiff, not too runny. Boil water in a larger kettle. Use a metal serving spoon, dip the spoon into the water for a couple of seconds, then take a spoonful of the egg/flour mixture and put the spoon back into the water until mixture comes off the spoon into the water. Repeat. The dumplings will be big and fluffy compared to knoefla. I heat sauerkraut with a little margarine or butter in the microwave until hot. When the dumplings float and become firm, they are done. Combine the dumpling and sauerkraut and savor. Enjoy!
Thanks Lisa!Now you have my curiosity up.What is knoefla and what is it served with?Thanks
Knoefla - a German staple. It is like a dumpling, but smaller and heavier. A little like dough balls. You find them in soup or served with sauerkraut and sausage. You would really this!
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