I looked in the mirror. I inspected it. I bored my eyes into it.
“You there?” I whispered.
No one answered.
“What’s up?” Jake said, as he emerged from the kitchen.
“Nothing,” I said.
“Beautiful mirror,” he said. “Help me get this stuff out to the patio. You take the ketchup and mustard. I’ll get the rest.”
I grabbed the bottles and glanced into the glass one more time before I followed Jake out to the patio.
All that was there was me, and I was smiling.
Recipes
ONION, CORN, AND TOMATO SALAD
33 ounces whole-kernel corn, either thawed or fresh
2 large tomatoes, diced
1 large sweet onion, cut into thin strips
4 green onions, chopped
1 bunch cilantro, minced
Juice of 2 limes
1/3 cup rice vinegar
salt, to taste
Mix all of the ingredients together, adding the vinegar and salt last. Cover and chill for an hour. Serve.
Serves 8 to 12
CAULIFLOWER AU GRATIN
1 medium head of cauliflower
4 cups water
1 cup sour cream, halved
1 cup sharp cheddar cheese, grated and halved
1 teaspoon toasted sesame seeds, halved
Salt and pepper, to taste
Preheat oven to 350˚F. Separate the cauliflower into flowerets. Heat the water to boiling, then add a pinch of salt and the cauliflower. Cook for ten to twelve minutes until tender. Drain. Place half of cauliflower in a 1-1/2 quart casserole dish. Season with salt and pepper. Spread half of the sour cream, half of the cheese, and half of the sesame seeds over the cauliflower. Repeat layers. Bake 15 minutes or until cheese melts.
Serves 6
BROCCOLI RICE CASSEROLE
2 cups cooked white rice
3 packages (10 ounces each) frozen chopped broccoli, cooked and drained
1 can (10-3/4 ounces) cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) bamboo shoots, drained
1 jar (8 ounces) Cheez Whiz (yep, Cheez Whiz)
1/2 cup butter, melted
8 ounces cheddar cheese, grated
1 jar (2 ounces) pimientos, drained
Preheat oven to 325˚F. Combine all ingredients except cheddar cheese and pimientos. Pour into a greased three-quart casserole dish. Sprinkle cheddar cheese and pimientos over the top. Bake 30 to 40 minutes.
Serves 8-10
SWEET AND SOUR ASPARAGUS
1/3 cup white vinegar
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon whole cloves
3 sticks cinnamon
1 tablespoon celery seed
1/2 cup water
3 or 4 cans (fifteen ounces each) asparagus spears, drained
In a saucepan, combine all ingredients except asparagus spears, and bring to a boil. Place asparagus in a shallow casserole dish and pour marinade over them. Cover and refrigerate 24 to 48 hours. Drain and discard marinade, and serve asparagus.
Serves 8 to 10
ONION RINGS
1 large onion, cut into ¼ inch rings
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon Lawry’s Seasoned Salt
1 egg
1 cup or so milk
3/4 cup dry breadcrumbs
Salt to taste
1 quart or so vegetable oil for frying
Heat the oil in a deep-fryer to 350˚F.
In a small bowl, mix together the flour, baking powder, and Lawry’s salt.
Dip the onion rings into the flour mixture and set aside.
Whisk the egg and milk and then add to the flour mixture.
Dip the rings into the mixture again and set on a wire rack so the excess drips off the rings.
Place the breadcrumbs on a plate or flat surface. Place the dipped rings in the crumbs, coating as thoroughly as possible, and then shake off excess.
Deep fry the rings a few at a time for 2 to 3 minutes. Place on paper towels to drain. Salt to taste. Serve.
Serves 3
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If Onions Could Spring Leeks Page 24
