Cooking with Bacon Grease

It was not until my mid 30's that I discovered I could cook. There were a few dishes that I would prepare, recipes that had come to me from my father, but I'd had enough disastrous experiences in the kitchen to make me consider myself a person who should be the one to do the dishes. At the age of 23 I'd gotten into a relationship with someone who was considered to be an exceptional cook and so retreated from the kitchen and any thoughts of experimenting with food preparation.

After 10 years, this relationship ended and I found myself newly single. While the idea of eating out every night had its appeal, the budget would not allow for it and so I had no choice but to venture into the kitchen and see whether I could create something for myself that was edible. I was shocked to discover that through all the years of not cooking, I'd quietly been paying attention and had learned enough from those around me who did cook to start turning out simple, yet quite satisfying meals. I also learned that recipes were not some indecipherable code meant only for those who had been initiated into a super secret society but rather were wonderful gateways to discovering all sorts of new dishes.

One of the most memorable meals I have ever eaten was a creation of my own from that time. A sandwich of thinly sliced, medium rare roast lamb, avocado, sprouts and baby spinach on crusty bread. I am not a big fan of condiments so I allowed the avocado to take the place of mustard or mayonnaise.  At  the time I was living in Boston , not far from a city beach.  I wrapped up my sandwich and took it with me for a picnic dinner that was eaten sitting on the low wall that seperated the sand from the sidewalk. That evening I watched the full moon rise slowly over the water while savoring the fact that I was able to provide sustenance for myself that delighted my taste buds. In that moment, I knew that I could make it on my own.

Since that time I have done much culinary exploring, even venturing into the terrifying world of baking. What I have discovered is that I enjoy preparing simple foods that bring comfort and satisfaction to those who eat them. This has served me well of late. Deb and I are currently staying with her brother while he recuperates from an illness that almost took his life. While Deb oversees all of his medical needs, my role is to feed him.  Prior to his hospital admission he had been a very heavy smoker, sometimes up to four packs a day. This habit had to come to an abrupt end if he wished to continue to breathe. A benefit he is discovering is that for the first time in about 40 years he can really taste food and is taking great pleasure in the meals he eats.

We have had homemade chicken soup, roast pork and meatloaf in the past few nights. Tonight he requested peas sauted in a little bacon grease (a staple in many homes in this region). It is not something I would ever have thought to do but discovered that by adding some finely chopped onion, garlic and mushrooms, it became the perfect accompaniment to the roast chicken that was on tonight's menu. Add a side of stuffing and a generous serving of pan gravy made from the chicken drippings and I had a meal that elicited many exclamations of pleasure and a request for seconds from our patient.

In times of crisis, it is sometimes hard to know how to bring comfort to those in need. I am delighted to discover that I can now rely upon the age old practice of feeding the body in order to nurture the soul. That's heady stuff for someone who so recently did not know how to cook.