When I started to be sick enough to lose my appetite, my grandmother tried to take me to every restaurant she could think of in search of something I could eat. Mostly, I refused those restaurants or politely pushed my food around with my fork. My grandmother isn't the kind of person who doesn't notice that sort of thing. She's the kind of person who brings me new shoes when she comes over to give my spouse and children candy bars and ice cream. She's the kind of person who goes home the week of my diagnosis and experiments with my two favorite of her recipes until she has successfully lowered the fat content by more than half. [Don't worry, I'm posting the recipes below.]
My favorite part of having meals at my grandparent's house is the prep time: sitting at the kitchen table chopping or peeling, yelling over the food processor about politics we all agree on, watching the children chase each other around the dining room table, being shooed out of the kitchen 1200 times because, though we've all come to help, really we're just there for the company. I can remember the same processes running through my childhood and adolescence: chopping, yelling, chasing, shooing. Even when things were at their worst, there was always the comforting rhythm of my grandparents' kitchen. Of all the beautiful, wonderful things I wanted for my own daughters, this experience is maybe the most important to me.
My attempt to move from Ensure to real food calories was a terrible idea. A really, truly awful idea. Three days ago, before it was known to me the sort of pain this really, truly awful idea would inflict, I made plans with my grandma to go to the grocery store and come back to her house to cook (in surplus) the new recipes she developed. This morning I brought my can-do attitude, my daughters and the stabbing pain in my side to my grandparent's table, to help my grandma make food she didn't want help making. Food for my freezer, food for my disease. I wound up under a quilt in the back bedroom, crying in frustration on the phone to one of my very best friends.
When I came out, I found my mother and 7 yr old daughter sitting at the kitchen table, "helping," my grandad yelled about politics while my five year old pushed a Barbie car around the dining room and my grandma shooed me out of her way. What I saw today, tied in my grandma's apron strings, was more than love shown through decades of service, more than good meals and good arguments --it was our Tradition. It was our holy Rite. It was our whole history of working hard and loving each other, of fighting and making up and proving over and over again how strong we really are. I never needed to GIVE it to my daughters. It belonged to them before they were born.
I didn't cry in frustration anymore. I took my place at the kitchen table and gloried the comfort of those familiar rhythms: chopping, yelling, chasing, shooing. My grandmother's apron strings swayed to the music.
THE RECIPES:
GG's LOWFAT CHICKEN SALAD
Ingredients:
2 cans Swanson 98% Fat Free Chicken
1/4 Cup Craisins
1/4 of 1 finely minced Onion
2 Stalks Celery
5 Boiled Egg Whites (sliced)
3 Tablespoons Reduced Fat Mayo with Olive Oil
Directions:
1. Mix ingredients together. Seriously, that's it. This recipe makes 19 tablespoon-sized servings.
WAY DELISH LEAN[-EST] BEEF TIPS AND MUSHROOMS
Ingredients:
1 lb ("Diet Lean") 97% lean Stew Meat (you're going to cut off any fat you see, so cut out the hassle by looking it over)
1 onion
1/2 package of sliced mushrooms (we used Baby Bella)
1/3 cup Flour
Garlic Salt
Cumin
Season All
Water
Some Extra Virgin Olive Oil
***IMPORTANT NOTE ON OLIVE OIL***
[Cool research, read it. SAVE YOURSELVES!]
Other stuff you need:
A gallon sized storage bag
Lots of time
A big, nice skillet with a lid
Directions:
1. Turn your burner to low, coat the bottom of your pan with a thin layer of Extra Virgin Olive Oil. (We're talking a VERY THIN layer.)
2. Combine flour, garlic salt, Season All & cumin in your storage bag. (Measurements on dry ingredients are not precise, my grandmother decides how much by saying "Shake-Shake-Shake-Shake" while she fills the bag.)
3. Take stew meat out of package and wash it, then cut away any fatty parts you see. A little marbling is okay, but even the super lean has more fat than you (I) want.
4. Place meat in dry ingredient bag, shake until meat is dusted, but not coated too thickly. Throw the dry ingredients away. You don't need them any more.
5. Your oil should be hot by now. Place the meat in the pan, turn up the burner. Brown the meat.
6. Add in 1 chopped onion before meat is cooked through.
7. Add in sliced mushrooms. Pour water over the top. Cover. Turn burner to low.
8. Allow to cook down over and over, replacing lost moisture with water. (We're talking 3 hours on low on the stovetop.)
9. The sauce consistency should be gravy-ish. This is accomplished by the repeated cooking down of the ingredients, YOU ARE UNDER NO CIRCUMSTANCES ALLOWED TO ADD ADDITIONAL FLOUR. It ruins it. My grandmama was emphatic on this point.
10. Serve over plain white rice.
Today my grandma doubled the recipe, four people had a nice sized portion, 2 people had tiny portions and I wound up with this in my freezer:
[Each container is 3 tbsp. of white rice + 3 tbsp of beef tips and mushrooms, which is 2 servings for SickJes.]
^Just like this, I realized what to call my aversion to food: FEAR. Not just any kind of fear, either: ABSOLUTE TERROR. The kind of absolute terror that kicks you in the pit of your stomach, grabs you by the throat, dangles you over the abyss of your own mortality and laughs at you as you struggle to free yourself from his black-gloved hand.
This is 