sometimes a sous-chef

When it comes to fixing dinner, I am the primary cook. There is no good reason for that other than that I had that role when Terry was working as a permit runner and that division of labor has continued after her job ended due to the pandemic.

kitchen prepStill, Terry is a great cook, and I’m always happy to have her fix dinner. There is one instance in particular when I am pleased to be her sous-chef. That is on our surf and turf Saturday nights. On surf and turf Saturday Terry has steak and I have halibut. Our nephew Eric says we should call it his and hers, as the phrase surf and turf implies both the seafood and the beef on the same plate. Nonetheless we persist with our terminology.

On these nights I take responsibility for the side dish: either baked potatoes or potatoes au gratin (from a package, not from scratch). I also prepare the baste mixture for my halibut, set out the grill pan and other necessary utensils, and then step away from the kitchen. I leave it to Terry to take over. She grills her steak the way she wants it and always does a superb job with my halibut.

Those are some of my favorite Saturday evenings.



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