This week is a tribute to all the wonderful women (and men) who cook or bake without recipes. My Grandma Louise was one of those people and made the most delicious pies with no recipe. One time I watched her make my favorite, cherry pie. I tried to write down the recipe. It was not very successful. I learned a long time ago I need a very detailed set of instructions. I have heard often during this project, ‘just cut back’ or ‘flavor to taste’. I just do not understand that thinking. I guess it shows that we are all not wired the same. I think it is a skill I could develop (maybe), but do not plan to at this stage in my life. I am not even good at it with salt and mashed potatoes. Terry would guess I have a taste bud issue because I drink my coffee so hot. It’s true. The hotter the better. I will have to research this another day.
I am going to first give a shout out to my dear friend Cynthia who is a wonderful cook. (I mentioned her in the welcome/back story as the person who gets full credit for the apple dumplings I make today.) Anyhow, she is one of those cooks that does not follow written recipes always. Just look at the envelope from the retirement card she gave me. She makes up her meatloaf every time. I admire her creativity SO much.
I am taking a small detour here. Below the envelope in the photo is a new bible she gave me as a gift when I retired. She did not know I planned to find a great daily reading plan and starting January 1, 2025, I was going to read the book through in one year. I am sure over 28 years I have read it all in some way or another, but on December 31, 2025, I want to close this new gifted book, in a new version I have not read before, and say ‘done’. I am now over 6 weeks into this goal and it is going well. Here are my thoughts for today. You do not want to be planning Meatloaf Monday and reading Leviticus at the same time. Holy cow! (Haha, that pun was not intended.) The first 9 chapters are all about sacrifices, offerings, killing, blood, etc. Very detailed processes from the Lord to His people. That is exactly how I like my recipes!
That brings me to this week. We invited dear friends, Tom & Sharon Fleming, to join us for Meatloaf Monday. Tom was the Board President the entire time I served as Superintendent. We both finished our tenures on December 31, 2024. I admire him very much. He is a Board President extraordinaire and a Robert’s Rules of Order expert. Even during some tough health issues he carried on and led our Board during some challenges. His passion for Allen County, DD services and his daughter, Amy are strong. Tom was a lifelong farmer, veteran and now a part-time pastor, so it is easy to see he has a wealth of knowledge over his many years. Behind every good man, is often a strong partner. That is his dear sweet wife, Sharon. We had such a lovely evening catching up with them on everything from family, church, Medicare, pharmacies, and the world today. After my first choice of a recipe fell through, mainly because we do not own a smoker (that will be for another weekly entry), I chose one by another Board member’s wife. Ty Butterfield’s wife Becky, gave me “Becky’s Meatloaf”. Here it is in her own handwriting.
As you can imagine, the right side of the card gave me a bit of anxiety. I decided to touch base with Ty and ask if Becky could elaborate. By the way, another great human and Board member, is Ty. He came on the Board about four years ago and I told him more than once, I had never seen anyone pick up on our budget or government accounting practices as quickly as he did. He was a wonderful Finance Chair and I loved serving with him. What a blessing. In case you are not aware, service on a Board of DD is completely voluntary and most of these dedicated people serve the full 12 years allowed. That is quite the commitment. Mr. Fleming, our guest for this Meatloaf Monday, finished up 14 years as is only permissible one way in ORC…and he did it! Shout out to all the Board members who serve, or have served ACBDD. The work is not not possible without you.
Becky texted me back the following details. “Hi Theresa. I like plenty of garlic, onion and pepper. So, I’d say for a single batch I would probably use a tablespoon or 2 of each of them. Maybe a tablespoon or 2 of parsley, a heaping teaspoon of salt to taste (we try not to use too much salt), about a teaspoon of marjoram and thyme. I tend to be a little heavy on the first three ingredients because I really like them and they give it good flavor in my opinion…..you cannot mess it up. Enjoy! Becky” Does she know me? I certainly could mess it up! But according to the boss, I did not. Hang on for that assessment.
When shopping this week there were two new ingredients. I had never heard of marjoram. How many of you have? I thought I would never find it. But there sat one lonely bottle at Meijer. I did what all good researchers do, I googled to learn more. Marjoram is a bushy, aromatic herb in the mint family with a sweet, slightly bitter taste and mint-like aroma. I guessed it would make the house smell good, if nothing else! This spice is used mostly in Mediterranean food and is a staple in Middle Eastern cooking. I wonder if I will ever use this ingredient again? The other new item was ground pork. As I contemplated if ground pork is the same as sausage, I walked back and forth in the meat section and was shocked to see a package of ground pork between the ground turkey and ground beef. I had no idea ground pork was a thing or right where I have shopped for years. Terry happened to be with me today to get groceries, as he had a ‘snow day’ on the make up President’s Day. He is not allowed to see what ingredients I am buying, but he commented at the check out, “you sure spent a long time at the meat counter today”. I guessed he missed the renovation and the lack of a meat counter at Meijer these days. If there was a meat counter or butcher, I might have asked about ground pork, but I solved it all on my own. However, Terry’s point was well taken. I did walk back and forth a few times to consider if this recipe meant pork sausage or something else. I only needed 1/2 of the package so I guess I better make another plan for the leftover ground pork.
As I was adding all the ingredients, I got a little scared at the photo below. I do not like pepper. But Terry does. This seemed like a lot of pepper to me!!! I texted a friend and of course, she said ‘adjust it’. THAT IS NOT HOW THIS WORKS! Most recipes to this point would be only list a 1/4 to a 1/2 teaspoon of pepper. Becky had said 1-2 tablespoons of pepper, garlic or onion. You can season to taste. I stuck with 1!
I made the dish as is, and the house smelled like it never has on a Meatloaf Monday. A very different aroma. Terry said the meatloaf had a very unique flavor and he thought the texture was different. He commented that this meatloaf tastes like a ‘restaurant prepared meatloaf’. Apparently, he has ordered meatloaf once or twice and thought this might be one of those professionally prepared dishes. He and Tom were big fans. Terry proudly, said “this is an 8.3”. I struggle with pepper so I thought it would be hard for me. BUT this is not about me. I do not like most meatloaf. Terry planned out his Tuesday ‘school day leftovers’ at the table when we were barely done eating. He very much enjoyed it. And guess what? He did it again. He has not given an 8.3 to date. I truly started to wonder if he is cheating and writing these all down. He said “I have done no such thing! I have no idea what I have rated 80% of the dishes.” I will trust him. Just amazing through 16 weeks. His luck has to run out soon. By the way, I never took a photo of the meatloaf before baking, after, or on our plates. Oops. Hosting and all the sides made me a bit busy, I guess. Great job on the meatloaf, Becky! I appreciate your recipe, culinary expertise, handwritten recipe card and text to help me out with more details.
I did quite enjoy this item… a new recipe I found when cleaning out the kitchen, “The Best Ever French Apple Pie”. (From the woman whose meatloaf is called “Best Ever Meatloaf with Veggies”. There is a theme with her recipes.) The photo was taken as it went into the oven. This was served with Breyers vanilla ice cream and a great way to end the meal. The pie is not Weight Watchers friendly.
One parting shot. I am often asked what I do since I have retired. I guess Meatloaf Monday & More is not quite enough. I have been so busy doing such fun things. February has been strong with visiting friends and many meals out. One not so fun project is that I took apart our entire kitchen. One cupboard and one drawer at a time. I washed, re-lined and tossed out many items we do not need. Trying to downsize a bit. However, this week I added this accident to my list of post-retirement accomplishments.
The photo does not do justice to how far and wide this glass shattered. I had a small amount blood running down each leg. I was cleaning up slivers of glass for days. I have owned this very hardy Pampered Chef batter bowl for likely our entire 35 year marriage. It is now history. I am okay with it, though. There is more room in my cleaned out, organized cupboard. I finally finished the kitchen and it was a welcomed day for sure. As is common knowledge, I lose things and am a bit of a klutz at times. I stood there looking at the mess and thought about the shattered days we all have from time to time. Likely not over a broken bowl, but something more serious; a new diagnosis, a fight, a relationship issue, job stress, etc. I have been listening to Matthew West on repeat lately, and this is a good time to play “Truth Be Told”. We don’t always have it altogether and sometimes we need help to pick up the broken pieces.
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