December 31, 1999

Does anyone remember the approach of the new millennium? I’m talking New Year’s Eve 1999.  Do you recall the media warnings that power grids might shut down. Telephone service interrupted. Computers could crash. And the world might come to an end. All because the shift from December 31, 1999, to January 1, 2000, to a new millennium, would cause these catastrophic “issues” with computer networks.

As an Eagle Scout – and with my penchant to “Be Prepared” – in the week prior to this possible cataclysm, I went out and bought a few gallons of bottled water, some cans of Chef Boyardee, Campbell’s soup and tuna and I squirreled away a couple thousand dollars in twenties and fifties. And we had a few bottles of Liberty School cabernet sauvignon — all just in case.  As the clock ticked toward the advent of the New Year, Donna and I hunkered down in bed and watched a movie.  I figured – hey – when ya got no control, ya got no problem. . . . .

So as the nudge from 11:59:59 p.m. to 12:00:01 occurred (in Africa, Europe, New York and Chicago) and the new year went off without a hitch, we turned off the lights and went to sleep.   We ate the canned pasta, consumed the soup over the coming year or so, spent the dollars, and we drank the cab (which was dutifully replenished).  

A few weeks ago, I went down to the basement and in the back of the closet behind some flower pots, there was a dusty gallon bottle of water.  Leftover from that fateful night.  No.  We’re not drinking it.  But it is being used to water plants in the house.   Eighteen year old water. . . . .

Home Run!

Since post number one in 2011, I have frequently referenced my various recipes and culinary creations.  I enjoy cooking and look forward to prowling the aisles of Fresh Market or Whole Foods seeking inspiration for new dishes.   Sunday was no exception.

I diced and skinned a large acorn squash; diced two bunches of organic carrots; sliced a dozen large Shiitake mushrooms; and then chopped up a yellow onion.  I sauteed the mix in the usual olive oil (high heat to begin then low heat for about 40 minutes) stirring frequently.  Seasoning is optional depending on the crowd.  I’m partial to light pepper, turmeric and garlic powder.   I also made a salad with mixed greens – heavy on the arugula.  And added fresh mango, papaya and banana – topped with a light avocado dressing.  

Grilled chicken breasts marinated for a few hours in mango sauce was the main course.  The chicken could have been pounded lightly (a wine bottle usually works better than one of those kitchen hammers).  The meal was accompanied by a nice Liberty School merlot.  Dessert – as a concession to my granddaughters who joined us – consisted of gluten-free double chocolate chip cookies.  

Pow!  This meal was out on Waveland Avenue. . . . .