Last week my father asked me to spend a day with him in the mountains. I'm not sure what prompted the invitation, but he rented a cabin and we drove up around noon on a warm, bright winter's day taking the long way along the ridge tops.We stopped for lunch at a little café a friend recommended to him and then, after checking into the cabin, checked out a new museum on the history of the Smoky Mountains. We had a pleasant afternoon (both of us being big museum fans and this one was well-done) and returned to the cabin around 4:00. Dad built a fire, we listened to All Things Considered, and chatted.
Dad had brought some stuff for breakfast, and I'd brought supper
Not knowing what sort of kitchen equipment I'd find, I decided to play it safe and so I sautéed a couple of cubed chicken breasts dredged in a Spanish/Moroccan spice mixture along with onion, bell pepper, and garlic.
To finish it off I added a cup of sour cream and stuffed the chicken into warmed pita halves. With some broccoli on the side, it was nice quick meal. The spice mixture is better with pork, but was nevertheless good on the chicken and the sour cream contributed a cool tartness to the spicy heat. A simple meal, but well-flavored and perfect for the two of us at that time and place. And although we were both hungry and concentrated more on eating than talking during dinner, it was yet another example of the power of food shared.
The next morning we drove up into the national park and explored an old resort that being demolished, then headed home. It was a good couple of days with "the old man." A chance to connect without the distraction of other people. And, given that he's 83, we may not have many more such opportunities.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-On.
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Comments: 22
There's a link.
Donna,
I'm sorry about your father. My father is 83.
Pamela,
That's a great connection.
Robyn,
I remember when it crumbled, I'd seen it a few times and was sorry to see it go.