UP Catholic 11 17 2017 E Edition Page 18

18 November 17, 2017 THE U.P. CATHOLIC www.upcatholic.org BEAR, VENISON & FARM ANIMAL PROCESSING Custom Cutting and Smoking Quality Homemade Sausage 1370 Commercial Ave Crystal Falls, MI 49920 Pat & Chris Sommers (906) 874-6032 --MOOOOOOOVE OVER WILD ANIMALS, THERE'S ROOM FOR ME TOO! Crystal Falls, MI Lake Linden parish participates in Public Square Rosary COURTESY PHOTO Participants of this year's Public Square Rosary Crusade at St. Joseph Parish in Lake Linden gather in front of the flagpole on the parish grounds on Oct. 14. Each year cities across the country participate in the Public Square Rosary Crusade on the closest Saturday to Oct. 13, the feast of the last apparition of Our Lady of Fatima. Additional rallies were held at various parishes in the Diocese of Marquette. W hen I was 10 or 11, my mom start- ed teaching me how to cook. Early on, my two favorite go-to recipes were Lemon Icebox Cookies and Pecan Sandies (also cookies). Both recipes came from her 1950s-era Betty Crocker Cookbook. My mom patiently taught the difference between a teaspoon and a tablespoon, and how to follow directions. Early lessons also included how to treat a burn, followed by remedial work on the use of a hot pad. My college roommates were members of a Knights of Columbus college council. Friends started calling our place The Apartment as it was a gathering point for our fellow KCs, girlfriends and other odd friends from school. We had regular big breakfasts, barbecues and a full-blown Thanksgiving dinner before students left for the holiday. Those early lessons in follow- ing recipes have sure come in handy. Now my biggest cooking production comes from making a huge pot of vegetable soup with chicken. Well get four or five days' worth of lunches out of it. I think the first pot of soup started because I bought a bunch of bok choy, which seemed like a good idea at the time. When the question came up as to what to do with it, soup seemed the logical answer. No recipe needed. As I perfected my soup technique, Vickie suffered through many not-quite-right versions with near patience until now she no longer com- plains. Thats a good sign, right? Even though theres not a recipe, theres a rule of thumb as to how much bok choy, carrots, onion, celery, mushrooms, chicken, spices, and everything to use but overalls* as its not chowder. If I stick to the guidelines, it turns out thoroughly edible. It occurs to me that the principles of cooking are a bit like lifes. Some recipes have to be fol- lowed faithfully to get good results. Other times you follow general guidelines and have to make an educated decision based on the ingredients on hand. Being fallible, all of us occasionally get burned by our actions. Do we ignore the burn? No, we get treatment for a physical wound, or go to confession for a spiritual wound. And if we keep getting burned, or the soup keeps coming out badly, maybe we should try to improve our tech- nique or at least try something different. This Thanksgiving Im thankful for good cooks who have kept me physically and spiritually fed. And as always, thankful that my sister-in-law, Pam, learned that even though they look sim- ilar, pickled onions should not be substituted for boiled onions in her now-infamous family Thanksgiving dish. *If you didn't get the overalls reference, check out Bing Crosby's "Who Threw the Overalls in Mrs. Murphy's Chowder?" HERE AM I John Fee Betty Crocker has it right

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