by Teri Bell
Last Friday, Steve and I celebrated our 11th anniversary.
As I often do, I reminisced about our courtship. We were both older, of course, and dating was very different from younger years. We both had jobs and grown children, obligations and a "history." We were perhaps a bit more cautious and had a lot more control of our emotions. There is one thread that runs through the memories of our early days - that has continued through our married lives and that is - food.
Our first date was dinner. Our second date was dinner. Our third date, I cooked dinner for him: pot roast with potatoes and carrots. Several weeks later, he took me to a Greek restaurant (that's no longer in business), and we went to Home Goods and purchased margarita glasses so we could have margaritas with the Baked Fish Mexican style he was cooking for our dinner that night.
He started dinner, I made margaritas and he put on Barry White and asked me to dance. I fell in love with him over dinner that night. The rest is history.
Our short years together have been filled with wonderful memories, marriages of children, the joy of grandchildren, and yes, some heartache - the loss of my sweet Loraine and Steve's amazing father. Even in the saddest of times, memories of the food stand out. Food that poured in while we were grieving and the memories shared around the table as family and friends gathered to grieve with us. Food sustained, gave us strength and even joy, in the midst of heartache.
I'm sure, if you are old enough to reminisce, you'll have to agree that food plays a big part in many of your memories. Holidays, family gatherings, celebrations and even those not so great times, include food. We have to have it to survive, so it's always going to be there. But, it's the good meals (and sometimes the worst) that we remember the most.
This is why it is so important that we teach our youth how to prepare those meals. As the "older" generation begins to die, the new generation needs to pick up and carry on. If we are failing to teach our children to cook, then we are depriving them of a critical part of their futures.
I'm thankful that I grew up in a family that cooked. I'm glad that I had to take Home Economics in junior high. I realize how blessed I was to have a mother who, even though she worked all day, came home and made dinner for us and made us sit at the table with her and daddy to consume it. She encouraged me to cook, and had she not, I couldn't have made Steve dinner - nor truly appreciated him cooking for me. I might not have fallen in love with him, and that would have been a tragedy. I wouldn't have opened a casserole store, and I would have never become "Miss Sophie." And if I hadn't become Miss Sophie, you wouldn't be reading this right now!
Food matters and someone has to cook it so please teach your children to cook. Who knows, they may never fall in love if you don't!
Steve continues to cook delicious meals from time to time and he loves to cook fish. Here are a couple of recipes he uses - including the one that made me fall for him!
Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler.
Go to sophiesmarketplace.com.
BAKED FISH - MEXICAN STYLE
1 ½ lbs. firm fish fillets
1 cup salsa
1 cup shredded sharp Cheddar Cheese
½ cup coarsely crushed tortilla chips
1 avocado peeled, pitted and slices
¼ cup sour cream
Preheat oven to 400 degrees. Lightly grease one 8X12 baking dish Lay fillets side by side in the prepared baking dish. Pour the salsa over the top and sprinkle with shredded cheese. Top with crushed chips. Bake uncovered in the preheated oven for 15 minutes or until fish is opaque and flakes with a fork. Serve topped with avocado and sour cream
GRILLED FILLET & ARTICHOKE PACKETS
6 fish fillets
1 stick butter
¼ cup chopped green onions
2 tablespoons parsley, chopped
3 cloves garlic, minced
Zest and juice of 1 lemon
1 (14 oz) can artichoke hearts, drained and sliced
1 teaspoon salt
¼ teaspoon cayenne pepper
Place each fillet on a large square of heavy duty aluminum foil. Melt the better in a medium saucepan over medium heat add green onions and parsley and sauté until tender. Stir in garlic. Add the lemon zest, juice, artichoke hearts, salt and cayenne and cook a few minutes until heated through. Crimp foil around the fish to hold sauce. Pour equal amounts of sauce mixture over the fillet. Close the foil around the fish. Place the packets on a hot grill. Cook until the fish just begins to flake when tested with a fork, approximately 12 - 15 minutes.
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