Struttin’ With Some Barbecue
May. 21st, 2017 11:37 amCause I’m struttin’
With some barbecue,
Feelin’ mighty grand.
Pass another helpin’ please,
Of that good old Dixieland.
And mister waiter, if you please,
Another rib or two.
And I’ll go strut, strut, struttin,
Struttin’ with some barbecue.
(Struttin’ With Some Barbecue: Lil Hardin & Louis Armstrong – 1927)
I have a secret to share. I’ve started “cooking” some meals. Normally I wouldn’t use that noun or verb in describing my relationship with food and its preparation. I usually just eat what I buy, or what someone else prepares for me. But since I’ve retired, I’ve taken on more responsibility in the planning, buying, and preparing of meals for Kathy and me. To be sure, I fought a successful rearguard action in avoiding the actual hands-on baking and cooking of food for a long time, but things began changing about a year ago when I grew more confident in using my old charcoal-burning Weber grill. The barbecue grill always seemed a nonthreatening way to “cook”. You just put the hotdogs or hamburger patties on the grill until they looked ready to eat. It was done in the masculine security of the backyard, free of intimidating recipes, appliances, and kitchenware. The barbecue was the extent of my cooking for years. The kitchen, with all its devices, pots, pans, and skillets was the feminine domain of first, my mother, then my wife, and surprisingly, two exceptional friends.



I grew up being completely clueless about cooking. Food was something my mother prepared and I ate. Some foods tasted better than others, but it never really made a difference. I ate what my mother served and never asked questions. I was so indifferent to food that I never bothered to identify the vegetables, meats, fish, or rice that was put before me. Going to restaurants were the only times I felt forced to put names to the dishes I was selecting. Even then, I usually just said, “Uhhh, that sounds good, I’ll have what he’s having.” I didn’t use the opportunity to ask about the unfamiliar dishes and meals on the menu. Pasta simply meant spaghetti, and I never explored the myriad of other exotic pasta entrees on the menus of Italian restaurant. So I just went along with what other people chose or what they recommended. It was only slowly, in the company of close friends, with whom asking stupid questions didn’t matter, did I start trying different foods at restaurants – especially foreign foods. These same friends were the first to propose the theory that my indifference to food might be related to the impairment of my olfactory sense, or my sense of smell.
I discovered that I couldn’t smell in the 3rd or 4th grade, when a friend and I were walking to a neighbor’s house to watch television. “Ahhh,” my friend Manuel said, as we entered the front yard, “they’re making popcorn”.
“How do you know that?” I asked indignantly, suspecting that he had inside information that hadn’t been shared with me.
“I can smell it”, he replied, matter of factly. “I love the smell of freshly made popcorn”.
At first, I refused to believe that popcorn had an odor, but slowly, over time, more and more evidence began accumulating within my childhood world. I began noticing that children in my classroom held their noses and exclaimed, “yuck!” when someone farted, or vomited, or when a prankster set off a “stink bomb” in the room. I smelled nothing and thought they were pretending. I finally asked my mother and father about it, and she replied that I had obviously inherited her same disability, because she couldn’t smell either. Luckily, my father could, so only half of my siblings share this trait.


The scientific term for the inability to smell is called anosmia, and the absence of smell from birth is called congenital anosmia. I never really considered it a handicap. One doesn’t miss an ability one never had in the first place. In fact, my anosmia shielded me from all of the repulsive odors of the world. It was only as an adult that I realized the disadvantages it presented, forcing me to compensate in a variety of ways. I learned to always compliment Kathy on how she smelled on dates, assuming that all women wore perfume. I also learned to dissemble when performing my job, pretending I could smell tobacco, alcohol, and marijuana, in order to coax confessions from students I suspected of using or carrying these contraband items in schools. My one secret regret was my inability to truly appreciate and “taste” the full measure of food and wine.



However, since the time Kathy returned to teaching in 1989, there has been slow erosion in my total aversion toward meal planning and “cooking”. The speed of this change has been glacial to be sure, and very incremental. With Kathy working, first in the classroom, then as an night-school graduate student, and finally a school principal, we both got involved in planning meals we could buy or pick up on our way home. This involved the easiest and most basic foods, like spaghetti, hamburgers, hot dogs, Costco chicken, frozen TV dinners, or simply ordering pizza or Chinese food. Only when Kathy prepared the meals herself did we ever eat “healthy foods” that included vegetables and salads.


Our weekly menus became even more simplified when Tony and Teresa went off to college, lived independently, and eventually married. However our routine changed when Kathy took the job of Assistant Superintendent for Catholic Schools in Los Angeles in 2011, tying up more and more of her time and attention away from home and meals. I discovered that I could easily buy large amounts of chicken breasts and rib eye steaks at Costco, freeze and store them, and then routinely grill them on my Weber BBQ. If I factored in pasta, and stir-fried vegetables, I could account for 4 days of “cooking”, and then supplement the week with microwaveable frozen meals. At this point I must add that all of these early attempts at cooking were rewarded by constant encouragement and positive reinforcement by Kathy. She insisted that I could expand on these efforts, and suggested new things I could try on the grill, especially vegetables. At first I ignored her, thinking the ideas sounded too much like “cooking”. Then one day she introduced me to already prepared steak, chicken, salmon, and vegetable kabobs at Gelson’s Market. All I had to do was place these kabobs on the Weber grill and a full meal was completed. The food was healthy and delicious. This was a breakthrough. Soon I was preparing my own veggie kabobs to grill as a side dish for rib eye steaks or chicken breasts. This was the first time I truly savored the rich taste of grilled mushrooms, onions, and bell peppers, and how they complimented meat, fish, and chicken. Add some wine and it was a perfect meal. From that point my grilling began to speed up and I quickly ventured into buying and cutting my own veggies to, at first, put on kabob sticks, and then simply tossing them into a meshed grilling basket to cook over the barbecue coals.




Once again Kathy played a crucial role in setting this next benchmark. While I groused about my inability to grill the foods we had come to anticipate, she kept insisting that they could just as easily be baked in the oven. Again I ignored her because I couldn’t overcome my kitchen phobia. The oven and stove were intimidating appliances to me, but they were the only ones available in the apartment. So I put the question to Google – “Can vegetables be grilled in the oven?” The question was overwhelmingly greeted with a plethora of links to You Tube and other cooking sites. All presented simple methods of selecting foods and vegetables to bake in ovens, many of which I had previously grilled. It was a miracle! In the course of the remaining 6 weeks I bought, cut, and baked onions, mushrooms, bell peppers, broccoli, asparagus, carrots, and potatoes, to supplement chicken, steaks, and salmon. In that apartment, Kathy and I learned the idiosyncrasies of the oven, strategies for venting smoke in confined spaces, and how to cook without setting off the fire alarm.

So here I am today, grilling and/or baking fish, meats, and chicken, along with a myriad of vegetables and potatoes I cut and cook. Do I consider myself a cook? Absolutely not! I would only ascribe that title to Kathy and my friends Greg and John. They cook and they talk about food on a higher level than I. Me, I’ll just stick to the few things I’ve learned to do. I’m happy being less reliant on others in cooking my meals. It’s a nice feeling and I hope to keep preparing healthy and satisfying meals.



With some barbecue,
Feelin’ mighty grand.
Pass another helpin’ please,
Of that good old Dixieland.
And mister waiter, if you please,
Another rib or two.
And I’ll go strut, strut, struttin,
Struttin’ with some barbecue.
(Struttin’ With Some Barbecue: Lil Hardin & Louis Armstrong – 1927)
I have a secret to share. I’ve started “cooking” some meals. Normally I wouldn’t use that noun or verb in describing my relationship with food and its preparation. I usually just eat what I buy, or what someone else prepares for me. But since I’ve retired, I’ve taken on more responsibility in the planning, buying, and preparing of meals for Kathy and me. To be sure, I fought a successful rearguard action in avoiding the actual hands-on baking and cooking of food for a long time, but things began changing about a year ago when I grew more confident in using my old charcoal-burning Weber grill. The barbecue grill always seemed a nonthreatening way to “cook”. You just put the hotdogs or hamburger patties on the grill until they looked ready to eat. It was done in the masculine security of the backyard, free of intimidating recipes, appliances, and kitchenware. The barbecue was the extent of my cooking for years. The kitchen, with all its devices, pots, pans, and skillets was the feminine domain of first, my mother, then my wife, and surprisingly, two exceptional friends.



I grew up being completely clueless about cooking. Food was something my mother prepared and I ate. Some foods tasted better than others, but it never really made a difference. I ate what my mother served and never asked questions. I was so indifferent to food that I never bothered to identify the vegetables, meats, fish, or rice that was put before me. Going to restaurants were the only times I felt forced to put names to the dishes I was selecting. Even then, I usually just said, “Uhhh, that sounds good, I’ll have what he’s having.” I didn’t use the opportunity to ask about the unfamiliar dishes and meals on the menu. Pasta simply meant spaghetti, and I never explored the myriad of other exotic pasta entrees on the menus of Italian restaurant. So I just went along with what other people chose or what they recommended. It was only slowly, in the company of close friends, with whom asking stupid questions didn’t matter, did I start trying different foods at restaurants – especially foreign foods. These same friends were the first to propose the theory that my indifference to food might be related to the impairment of my olfactory sense, or my sense of smell.
I discovered that I couldn’t smell in the 3rd or 4th grade, when a friend and I were walking to a neighbor’s house to watch television. “Ahhh,” my friend Manuel said, as we entered the front yard, “they’re making popcorn”.
“How do you know that?” I asked indignantly, suspecting that he had inside information that hadn’t been shared with me.
“I can smell it”, he replied, matter of factly. “I love the smell of freshly made popcorn”.
At first, I refused to believe that popcorn had an odor, but slowly, over time, more and more evidence began accumulating within my childhood world. I began noticing that children in my classroom held their noses and exclaimed, “yuck!” when someone farted, or vomited, or when a prankster set off a “stink bomb” in the room. I smelled nothing and thought they were pretending. I finally asked my mother and father about it, and she replied that I had obviously inherited her same disability, because she couldn’t smell either. Luckily, my father could, so only half of my siblings share this trait.


The scientific term for the inability to smell is called anosmia, and the absence of smell from birth is called congenital anosmia. I never really considered it a handicap. One doesn’t miss an ability one never had in the first place. In fact, my anosmia shielded me from all of the repulsive odors of the world. It was only as an adult that I realized the disadvantages it presented, forcing me to compensate in a variety of ways. I learned to always compliment Kathy on how she smelled on dates, assuming that all women wore perfume. I also learned to dissemble when performing my job, pretending I could smell tobacco, alcohol, and marijuana, in order to coax confessions from students I suspected of using or carrying these contraband items in schools. My one secret regret was my inability to truly appreciate and “taste” the full measure of food and wine.

Honestly though, my culinary ignorance never struck me as a problem until I moved into an apartment in Santa Monica with two friends from high school, John and Greg. It was there, while completing my post-graduate studies at UCLA in 1973, that I realized the extent of my dependence on others in cooking and preparing food. Left to my own devices, my meals consisted of eggs, bread, sandwiches, and alternating selections of Tuna and Hamburger Helper boxes. That was it. Luckily I lived with friends who enjoyed cooking and loved to experiment in the kitchen. Meals were always an adventure for them, and the more exotic the meal, the better. When I invited Kathy to see the apartment and stay for dinner, Greg prepared Pulpo en su tinta, better known in English as “Octopus in its ink”. Kathy must have truly been in love to have put aside her panic and eaten some. However, John and Greg had many outside interests away from the apartment, so if they were not always around to prepare meals, I was pretty helpless. When they were out I usually just drove home to eat at my mom’s house. It was this utter dependence on roommates for meals, and their irregular schedules, that finally convinced me to return home. There I stayed, with my mom preparing meals, cleaning the house, and doing the laundry, until I finished my degree and married Kathy, whereupon she took over the primary culinary duties.




However, since the time Kathy returned to teaching in 1989, there has been slow erosion in my total aversion toward meal planning and “cooking”. The speed of this change has been glacial to be sure, and very incremental. With Kathy working, first in the classroom, then as an night-school graduate student, and finally a school principal, we both got involved in planning meals we could buy or pick up on our way home. This involved the easiest and most basic foods, like spaghetti, hamburgers, hot dogs, Costco chicken, frozen TV dinners, or simply ordering pizza or Chinese food. Only when Kathy prepared the meals herself did we ever eat “healthy foods” that included vegetables and salads.


Our weekly menus became even more simplified when Tony and Teresa went off to college, lived independently, and eventually married. However our routine changed when Kathy took the job of Assistant Superintendent for Catholic Schools in Los Angeles in 2011, tying up more and more of her time and attention away from home and meals. I discovered that I could easily buy large amounts of chicken breasts and rib eye steaks at Costco, freeze and store them, and then routinely grill them on my Weber BBQ. If I factored in pasta, and stir-fried vegetables, I could account for 4 days of “cooking”, and then supplement the week with microwaveable frozen meals. At this point I must add that all of these early attempts at cooking were rewarded by constant encouragement and positive reinforcement by Kathy. She insisted that I could expand on these efforts, and suggested new things I could try on the grill, especially vegetables. At first I ignored her, thinking the ideas sounded too much like “cooking”. Then one day she introduced me to already prepared steak, chicken, salmon, and vegetable kabobs at Gelson’s Market. All I had to do was place these kabobs on the Weber grill and a full meal was completed. The food was healthy and delicious. This was a breakthrough. Soon I was preparing my own veggie kabobs to grill as a side dish for rib eye steaks or chicken breasts. This was the first time I truly savored the rich taste of grilled mushrooms, onions, and bell peppers, and how they complimented meat, fish, and chicken. Add some wine and it was a perfect meal. From that point my grilling began to speed up and I quickly ventured into buying and cutting my own veggies to, at first, put on kabob sticks, and then simply tossing them into a meshed grilling basket to cook over the barbecue coals.


I suppose the next benchmark came when we renovated the backyard pool and deck. At one point the contractor proposed the addition of a grill to go with the gas line that was already installed. Kathy encouraged me to agree, saying that a gas grill was the logical next step in my grilling evolution and it would expand our culinary efforts. So we did it, and I started using the gas grill last summer in preparing steak, chicken, salmon, and vegetables. In fact, I’d gotten so dependent on the savory pleasures of grilled veggies, that when we had to move into an apartment complex for 2 months while our home underwent another renovation, I felt forced to seek out an alternative.




Once again Kathy played a crucial role in setting this next benchmark. While I groused about my inability to grill the foods we had come to anticipate, she kept insisting that they could just as easily be baked in the oven. Again I ignored her because I couldn’t overcome my kitchen phobia. The oven and stove were intimidating appliances to me, but they were the only ones available in the apartment. So I put the question to Google – “Can vegetables be grilled in the oven?” The question was overwhelmingly greeted with a plethora of links to You Tube and other cooking sites. All presented simple methods of selecting foods and vegetables to bake in ovens, many of which I had previously grilled. It was a miracle! In the course of the remaining 6 weeks I bought, cut, and baked onions, mushrooms, bell peppers, broccoli, asparagus, carrots, and potatoes, to supplement chicken, steaks, and salmon. In that apartment, Kathy and I learned the idiosyncrasies of the oven, strategies for venting smoke in confined spaces, and how to cook without setting off the fire alarm.

So here I am today, grilling and/or baking fish, meats, and chicken, along with a myriad of vegetables and potatoes I cut and cook. Do I consider myself a cook? Absolutely not! I would only ascribe that title to Kathy and my friends Greg and John. They cook and they talk about food on a higher level than I. Me, I’ll just stick to the few things I’ve learned to do. I’m happy being less reliant on others in cooking my meals. It’s a nice feeling and I hope to keep preparing healthy and satisfying meals.


























































































































