Monday, August 24, 2009

The Memory Game. (Curried Couscous with Cranberries and Pinenuts)


If I were still married, today would be my 24th wedding anniversary.

But I’m not, and it isn’t.
Not that today is particularly difficult or regretful for me. (Truly, there’s no pity partying Chez Wiles. I don’t need Kleenexes – or even sangria.) Today is just ... different.

I’m 46 years old, which means that for over half my life August 24 has held special significance. True, I’m now divorced, but none of those fiercely-contested -- or more nicely put, "not-coolly-discussed" -- court documents can spackle that particular groove in my memory.

Part of what I’m dealing with, of course, is simple emotion. Today's date evokes memories of both failure and success. The failure is obvious -- the demise of my marriage; however, severing that tie didn't obliterate the success came from it -- most notably my two remarkable children.

I won't ever be able to think of August 24 as just another day. Consequential dates aside, though, I believe other numbers can take on special significance, too, sometimes clogging and slowing the synapses of our minds.

How else to explain that I still remember the number of my PO box at the University of South Carolina in 1980? (81355, in case you wondered.) I also recall my college checking account number – 1107 4820 – at C&S Bank (which begat NationsBank which begat Bank of America.) I’m now a BoA customer, but when face-to-face with the teller at my neighborhood branch, I struggle to recall my current account number. More than once, I’ve proffered my outdated number. Why does this ancient information continue to occupy valuable brain space a quarter of a century later?

Smokey, my childhood cat, succumbed to feline leukemia before I went to college, but I remember her birthday still -- July 13. To be precise, Friday the 13th. (It was also my next door neighbor Dow’s birthday.) From high school, I remember Karen’s, Kellie’s, Lisa’s and Sharon’s birthdates. And Greg’s and Thomas’s. I feel badly that I can't dredge up Joan’s.

I can also name every single one of my grade school teachers. Unless you’re willing to pay up, don’t test me, because I’m not the slightest bit shaky. My first phone number was 795-2074. The last four digits of my current phone number are 4278, which I first learned by memorizing that four times two isn’t seven, it’s eight. I know. Whatever.

Wouldn’t my mind be better served by being able to recall useful information? Every August, I need to supply the kids’ social security numbers to their school. And every year, I have to look them up. And what about health insurance numbers? Wouldn’t I be better stashing those in my mind? Perhaps replacing the measurements for a perfectly proportioned quiche? After all, who eats quiche anymore? (Other than me.)

We can’t “pick” our memories, of course. Who knows what will stay and what will wash away with tomorrow’s wave of events? And who’s to say that, 20 years from now, one of the kids won’t say, remember that night we had lamb and couscous right before school started? Remember that stupid thing you said?

Time to get started on some new memories, I suppose. But first, I need to get the lamb on the grill. And put together a batch of cranberry-pinenut-couscous, which may be the quickest sidedish known to mankind. Or, at least, to me. So far as I can remember.

Curried Couscous with Cranberries and Pinenuts
1 cup uncooked couscous
1 ¼ cup chicken broth
¼ teaspoon curry powder
1 handful dried cranberries (Craisins), coarsely chopped
1 handful pinenuts, lightly toasted
handful of fresh parsley, minced

In a medium saucepan, bring chicken broth and curry powder to a boil. Stir in couscous, cover, and remove from heat. Let stand about five minutes (until broth is absorbed). Fluff with a fork, and lightly stir in cranberries, pinenuts and parsley. Ta-dah. You’re done!

Sunday, August 23, 2009

On Sleepovers. And The Morning After. (Grilled Pork Loin)

I’m already bracing myself.

No, not for the start of school.  I’m preparing for the return of Darling Daughter (DD) and Satiric Son (SS).  Both had sleepovers last night.
 
SS celebrated a friend’s birthday at a nearby resort lodge with an enormous indoor waterpark, six-story slides and a video game arcade.  Yes, the host’s parents were in attendance, but wisely planned to make themselves scarce.  They also wisely planned to procure the necessary provisions, i.e., wine and a corkscrew, to enjoy their own pleasant evening.

Any mom knows that water activity – all on its own – is exhausting, but add a hotel room and four teenaged-boys – none of whom, under any circumstances, wants to be first to fall asleep – and, well, re-entry’s going to be a little rough the following day.

On the face of it, DD’s evening should’ve been less eventful.  She stayed the night with her preschool BFF who lives right here in the ‘hood.  From a sleepover standpoint, hers should’ve been a pretty mild – and recoverable – event.  But it was her second sleepover of the weekend.

I know.  What kind of mom lets her daughter go to back-to-back sleepovers?  Let’s just say I'd procured provisions of my own.

Five girls were at the first sleepover.  From what I heard, no one went to sleep before 3:30.  3:30 A.M.  In the morning.  And since it was a party, no one slept past 7:30.  7:30 A.M.  Again, in the morning.

Hmm.  When thinking of it that way, I’m kind of glad she had that second sleepover.  Who wants to deal with a 12-year-old limping along on four hours sleep?  Surely, her 12-year-old BFF could cope better than I.

Today, however, the Wiles chickens come home to roost.  The peace and quiet and venti non-fat, no-foam chai I’m sipping will do little to prepare me for the onslaught.

When the kids were little, I was so wary of the exhaustion and drama --real or, worse, imagined –- of sleepovers that I avoided them for years, favoring, instead, the “pretend” sleepover.  The kids' friends could come over, eat pizza, chug soft drinks, gobble popcorn, change into their jammies, snuggle down into their sleeping bags, watch a movie, and at 10:00 p.m., go home.

The problem with sleepovers is that, at some point -- usually well after midnight -- someone will get out of control.  Someone will whisper secrets.  Someone’s privacy will be invaded.  Someone’s feelings will be hurt.  Someone will cry.  Someone will stamp her foot and shriek that she'll never, ever, ever, ever have another sleepover.

Oops.  I kind of slipped back in time there for a minute.  Sorry.

But now, it’s T minus 40.  SS and DD are scheduled to return home at roughly the same time.  I’m hunkering down as if Hurricane Bill were headed in our direction:  stocking up on food, pulling out activities designed to distract (movies, games), checking our ice supply (in the event someone returns home with bruised joints – or egos), and securing all loose objects that might, under stormy circumstances, become projectiles.

I’m also planning a simple, quibble-free meal – pork roast, mashed potatoes, carrot-pineapple salad.  Maybe white sangria for me.

It’s now T minus 22.

Let us pray.


Grilled Pork Loin With Garlic, Mustard and Sage
As much as my kids enjoy pork roast, they love even more knowing that the leftovers will show up in pork fried rice a few days later.


2 1/2 - 3 lb. whole boneless pork loin (not tenderloin)
3 cloves garlic
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1 tablespoon whole grain mustard
3 leaves fresh sage (or 1/2 teaspoon dried), minced


With a very sharp knife, lightly score pork.  Set aside.  Mince garlic.  When finely minced, use knife to "cut in" salt, until garlic becomes pasty.  Cut in pepper and sage.  Stir in mustard.  Rub paste over pork (all sides), and allow to rest about 30 minutes.  In the meantime, heat up your grill.  When meat is ready, grill over direct heat until lightly browned (about 5 minutes per side).  Move roast to indirect heat and continue grilling until internal temperature reaches 145 degrees (about 1 hour).  When temperature is reached, remove roast to platter and allow to rest 20 minutes before carving.  

Thursday, August 20, 2009

School Is Great, School Is Good. (Pesto's Not Bad, Either.)


I know full well what time of year it is.

I don’t need the news anchors at WCNC reminding me of bus stop protocol, or classroom supply lists delivered by Mike the Mailman, or menacing 6-foot-tall “Back To School” banners billowing at every shopping center to prompt me to check my iPhone calendar.

It is time, time, time for my kids to get back to school.

Yes. I love Darling Daughter and Sensational Son, and I love the time we've shared this summer. But it's time to get those bodies back on the bus. I know this, because we have now completed our unofficial tour of Charlotte medical facilities. In the past 12 weeks, we've propped our feet in nearly every waiting room within a five-mile radius.

No kidding. With school sports, school activities and duh, school work, summer's the perfect time to catch up on routine medical check-ups. Yesterday, however, when I made the mistake of tallying them all up (not a proud admission, but still) I count that the three of us have flashed our insurance cards over 30 times – for appointments at dentists, pediatricians, therapists, allergists, shamans (OK, that last is a stretch) - since school let out.

This, despite that fact that one of us was here only two-thirds of the summer. This, despite that fact that another of us was here only half the summer.

Never mind the fact that we are all -- blessedly -- pretty darn healthy. Never mind the fact that our average age is a robust 24 – not an ailing 76.

Other local businesses may be limping along, but Tar Heel doctors are not suffering due to inattention on behalf of Charlotte moms. Anytime I’ve mentioned our various schedules to another mom (two dental appointments today, orthopedist yesterday, and the orthodontist earlier in the week!), she’ll trump me with her own medical professional schedule (endodontist yesterday, neurologist the day before, and the “down there” doctor later this week!)

I can’t compete with that. And -- hoo boy -- I don’t want to.

I can also tell it's time to pack those backpacks because the kids and I are far enough into summer and are oh-so-very-familiar with each other that I'm now feeling qualified – no, indeed, compelled -- to lead a few seminars these next few days Chez Wiles, including:

How To Turn Off A Light – For advanced attendees only, this seminar will also reveal tips for darkening the wily three-way lamp and the elusive closet light.

How To Close A Door – Upon successful completion, seminar attendees will be able to securely close – and lock! – front doors, back doors, French doors, screen doors, storm doors, cabinet doors, car doors, shower doors, refrigerator doors, barn doors (“xyz!”) and the oh-so-tricky garage door.

How To Return A Carton of Milk to the Refrigerator – Should talented attendees show preternatural ability, seminar will advance further to include “How To Dispose of Empty Beverage Containers.” (Seminar progression to be determined solely by seminar leader. Results not guaranteed.)

Yep. Although my Vitamin D levels are nearly back to normal, it seems I’m still a little on edge at this late point in the season. As I step out the back door, the signs of waning summer are there. The lawn is crispy. The mosquitos are the size of flying squirrels. The 4" basil plants I set out in early April are now 24” and bolting.

I can’t control when school starts. That’s firm – August 26. And despite the latest, greatest bug repellents, zappers and barriers, I can't resolve the mosquito problem. But I can do something about that basil. An abundance of basil can lead to only one thing -- an abundance of pesto. And pesto pasta -- which everyone loves -- helps ease us ever closer to the start of school.

(Brrrrr-iiinnnngg! It that a school bell I hear? Love you, kids! Mean it! Have a good day!)

Pesto Pasta
Because I currently have it on hand, I added the bright taste of fresh parsley and mint to this pesto. A squeeze of fresh lemon or lemon zest wouldn't be out of place, either.

2 cups (packed) fresh basil leaves
1/4 cup (packed) fresh parsley (optional)
1/4 cup (packed) fresh mint (optional)
1/2 cup pine nuts
1 clove garlic, chopped
1/4 cup fresh grated Parmigiano-Reggiano
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt (or more, to taste)
generous grinding of black pepper

Blend all ingredients except olive oil in food processor. Gradually drizzle in olive oil, pulsing until a coarse paste forms. Taste and season as needed. Recipe makes enough to sauce about 1 1/2 pounds pasta. Use as needed, freezing remainder in tightly sealed zipper bags.