"One of the delights of life is eating with friends; second to that is talking about eating; and, for an unsurpassed double whammy, there is talking about eating while you are eating with friends." Laurie Colwin "Home Cooking"
Yesterday was special. We were meeting the parents of a delightful young woman who our son greatly fancies. Her family was visiting from California and we jointly decided on a get acquainted dinner at our cabin, literally a stone's throw away from the high tide line on the Strait of Georgia. This particular young man has waited all of his 40+ years for Ms. Right, and we have stood by, hands clenched and mouths firmly shut as some nice but unsuitable girlfriends joined us at various dinner tables. This one was a "keeper" according to all who had met her on Labor Day weekend and we set about to do our part in planning a great evening.
Since good food helps with a good impression, and sparing no cost, we decided on a menu of prime rib roast, twice baked potatoes, mixed veggies, French bread, and green salad. Marsala mushrooms, sauteed onions, sour cream and chives would be available for toppings. Blueberry cream cheese pie would be the finishing touch. We prayed that no one was a vegetarian.
Since my stepsons are all chef wanabees, they usually take charge in the kitchen when in town. In their absence we needed to step up and get the job done well. After determining we would go for "medium" we consulted our memories, cook books and the internet. Vaughn set off to buy the roast, a better roasting pan and a meat thermometer. When he returned we talked about how to best prepare an 8 pound roast (at $9.00 per pound), and Vaughn decided he was going to go by internet instructions and the new meat thermometer. I, Mrs. Worrywart, wanted to also check the meat market personnel at Haggen's and QFC. Therein lay the rub. The instructions were different. One meat expert said to take the roast out when the thermometer reached l35 degrees and let it sit for ten minutes to continue cooking. A meat lady at another store said to let the thermometer reach 160 then take it out for half an hour. These instructions were based on a 4-6 pound roast. Ours, at 8 pounds, was in the 6-8 pound range. Internet instructions varied. So this is what we did:
We preheated the oven to 450 degrees and put the salted and peppered roast in our new roasting pan for 15 minutes. We turned the temperature down to 325 degrees and continued to roast the meat for about three hours total. When Vaughn removed the roast from the oven the thermometer said l55 degrees. He covered it and let it continue to "cook" on the cutting board for another half hour. My tender heart rebelled at the sight of blood (juice, my husband called it) trickling over the edge of the cutting board and landing on the floor. In the best of times I have to have my meat VERY well done and liberally doused with catsup. The rest of my family likes the meat walked though a warm room. Ugh!
In the meantime, our guests arrived with smiles of delight, commenting on all the delicious smells emanating from the kitchen, and bearing a homemade pecan pie. Wine was served, appetizers were consumed, and conversation was spirited. I had set the table with the remaining roses from a bedraggled garden. Candles lit every corner, and a cheery fire blazed in the fireplace. Perfect ambience for a perfect dinner. And it was a perfect dinner. Absolutely everything went according to plan, and the roast could not have tasted better anywhere, even at Ruth's Chris Steakhouse.
As a new social connection was formed I thought about the importance of eating and entertaining in building relationships. Would this one become permanent? Only time will tell, but we love our son's lady friend and her parents are charming and friendly. We even discovered that most likely a study of our various family trees will show a blood connection between this family and one of our other daughters-in-law. We smile at the thought. This really goes beyond 6 degrees of separation!
After our guests left we continued to bask in candle glow, the dying embers of the fire, and a sense of hope for the future of this couple and those of us, who stand by in support. This is family at its best. A blended family at that. For this I thank my husband who cheerfully makes all things possible and continues to be a role model for greatness as a person and as a parent and step parent.
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