I have an image of my father wearing a blue and white canvas pin-stripe apron over his clothes that my mother gave him (with good reason), standing over the barbecue in our backyard alternately spraying charcoal fluid (with big effect) on the briquettes and a few moments later spraying, using his thumb as a spray cap, a large bottle of Canada Dry Soda Water filled (and refilled) with water from the hose onto the resulting flames from the barbecue that were threatening to ruin his perfect barbecued ribs. They were perfect which is sort of surprising since my father couldn’t really cook at all. Scrambled eggs and burnt bacon is about all I remember from his repertoire except for the night he exploded a can of baked beans since he’d decided it was okay to heat them in the can (unopened) which he’d placed in a large pot of boiling water and, I think, forgotten about them. Tip: don’t try that at home.
But his barbecued pork ribs were perfect. The secret was the sauce. The secret was that he marinated them religiously overnight (turning them constantly). The secret was that he cooked them perfectly albeit with a strange method that involved alternately kicking the fire up to high temperatures and then knocking it down. It was a method that I still remember and it was before we knew that charcoal fluid is truly bad for you so don’t try that at home either.
Perhaps it's my New England roots, but many of my favorite recipes, both savory and sweet, include maple syrup as a key ingredient. Of course, I always have it on hand to adorn things like my Crispy French Toast, Banana Pancakes, and Fluffy Buttermilk Waffles or to drizzle over my steel cut oatmeal, but I keep a major reserve to use as a "secret ingredient" in many of my other recipes. And this is the time of year that I begin to replenish my personal supply of 100% pure maple syrup.
For the last year my sister and I have thought what a neat thing it would be to go back to the exact places that we visited on our first trip to Europe with our mother 50 years ago. I am not exactly certain how this trip idea started but the one thing that I am certain of is that it centered around a lively food discussion. Somehow all of life's most interesting memories seem always to involve food. So the idea of retracing our first trip sounded like a interesting idea.
There’s barely a minute to breathe and yet I am practically hyperventilating. I’ve never been good at containing my excitement, and this year, I seem to be more excited than ever about Fair Week.
I don’t want to sound mean. Because I’m not. That said, I would sometimes ask my dad who this guy was or that guy. It would be a random dude that let’s say was always hanging around Jan Murray or Red Buttons. Sorry I’m not coming up with bigger names, but these were big names in my world. I guess I could say Frank. We’ll get back to Frank.