Food

The Pudding Aisle

My daughter and I had a cooking project last Tuesday. She went through my “make these someday” recipe stack, picked her favorite, and we drove to the store to collect what we needed.

I always end up in the pudding aisle.

I’m a pudding voyeur from way back. Pre-COVID, the butterscotch section alone gave me options — store brand, off-brand, multiple sizes. Now it’s just Jell-O, one size, take it or leave it. I leave the chocolate lovers their big box. I don’t need to understand them.

The cook-or-instant question isn’t really a question. Pudding is not meant to meet cold milk in a bowl and get stirred into submission. It’s meant to dirty a pan. It’s meant to thicken slowly while you stand there wondering if you’ve stirred constantly enough to avoid burning it. There’s a small gamble involved, and I appreciate that in a dessert. If you reach for the instant box, you’ve already answered something about yourself.

My daughter — the one I babysit for — has been known to locate the butterscotch box sitting in my cabinet, waiting for someone with patience and standards. I’ll make it for myself if I have to. But knowing someone thinks me worthy of a cooked product is a better feeling than I probably should admit.

Way back when my wife and I were dating, my future mother-in-law bought me a butterscotch pie. To make me feel welcome, I think. She didn’t bake it herself, which, in retrospect, was the correct level of effort for someone who hadn’t decided about me yet. I didn’t make nearly enough of a fuss over it — being a young man of profound emotional stupidity, I offered the bare minimum of gratitude. I’m making up for it now by gatekeeping the pudding aisle. It’s called growth.

I used to make homemade butterscotch pudding too, in the double-boiler era. Every recipe I look at now just says “saucepan.” If you’re currently content with the pre-made plastic-cupped pudding from the refrigerated aisle, I’m not angry. I’m just disappointed.

Many of my taste preferences have shifted over the decades. The butterscotch ones have not moved an inch. They remain loyal, patient, and occasionally indulged.

And I probably shouldn’t mention this, but my granddaughter tried a small spoonful the other day. The look on her face was familiar. I’m choosing to believe it’s genetic.

Feeding the Ungrateful

The first night with a new hockey player, we made pasta with roasted cherry tomatoes. He had told us beforehand, “I eat everything.” After dinner, he quietly revised that to “everything but tomatoes” — with the look of someone who’d just been served a plate of gravel. Good to know. Lesson learned.

We have been feeding a rotating cast of hockey players, exchange students, and our own four kids long enough to know that the dinner table is not a democracy. It’s a negotiation, and we are usually the ones making concessions.

The extra challenge with hockey boys is their shelf life. One week you’ve learned a kid’s specific enthusiasm for jalapeño sausages, and the next week he’s injured or traded, replaced by someone who eyes a Hebrew National hot dog like it’s a personal insult. Being nimble is the only way to survive. This year, broccoli has been universally accepted. Brussels sprouts with a hot honey glaze were a shocking upset victory. The Hebrew National — gold standard of my youth — has not had a good season.

The safe foods exist for a reason. Grilled burgers, sliders, tater tots, mac and cheese, and pizza that warms up well in the toaster oven. Both the meat-lovers’ and the BBQ chicken versions are improved by bacon, which I consider self-evident.

Speaking of bacon — I call it the Paradox of the Bacon. Bacon on a pizza: consumed without hesitation. That same piece slides off onto the plate: suddenly toxic, fit only for the trash. I don’t know what molecular threshold determines when meat loses its dignity, but it is apparently non-negotiable. The unwritten rule, imported from somewhere I was not consulted, is that wasting food is acceptable provided you were enjoying it moments earlier. That wasn’t taught at my table. But staging an intervention for young men unlikely to change their habits based on my disappointment is not a good use of dinner conversation — especially when they’re already eyeing the door.

The complications stack up fast. My wife picks out mushrooms with the precision of a diamond sorter, so mushrooms get roasted separately now and left to fend for themselves. Tomatoes are a minefield. Meat in the sauce gets carefully excavated like a crime scene. My son’s fiancée has moved us to vegetarian baked beans, whose label cheerfully claims they “Make Burgers and Hot Dogs Even Better” — which feels like a passive-aggressive way to sell beans, but here we are. Seafood options evaporated after a quiet veto years ago. Chicken and pork are cheaper anyway.

And then there is the brisket — the meat that doesn’t care about my feelings. We have invested. It has returned nothing but chewy heartache. The oven is kinder than the smoker, but the oven is already running the sides, and getting everything to the table at the same temperature at the same time is a project I have not solved.

What I’ve learned is that you don’t perfect a recipe for an audience that eats around it. You stick to the reliable choices, you guard the refrigerator’s sovereignty against the slow creep of warmups that age out or multiply, and you remember that the dinner table is really just a place to sit together.

They know this, too. Which is why, when the meal doesn’t land, the move is always the same: “I think I’m going to run out for ice cream.”

You go get your ice cream. I’ll be glad I didn’t double the recipe.

The Sunday Vortex: A Sacred Trust (and a Lot of Bacon)

I ask myself, “Am I really living in Oklahoma?” more often than you’d think. Usually, it’s somewhere between church, junior hockey logistics, and negotiating a meal that works for seven people—one of whom has apparently decided bacon is the enemy. That’s Oklahoma life. The clock runs it, the weather comments on it, and the menu is always up for debate.

The Granddaughter Tax

Sunday mornings start at Bible study and church, where our daughter and son-in-law reliably end up beside us. The real perk, though, comes at the end of the service: a brief, glorious window with our granddaughter. I made some nonsense noises until she reached for me, and I want to be clear—that is a win.

I make no claims to being her favorite person, but I am absolutely certain I am her favorite grandpa. (I’m also her only one, but I’ve learned not to audit the wins. You take them.)

Diplomatic Dining

One phone call with my daughter confirmed the headcount. The plan: bacon pasta. The complication: one vegetarian at the table. Her solution was delivered with the energy of someone explaining gravity to a confused golden retriever: “Pull out some of the pasta before adding the bacon, Dad.” I said, “Of course,” like I’d always known that. I had not always known that. The vortex does things to your brain.

The Wind’s Opinion

I managed to squeeze in my walk before the cooking started—a small miracle. After a mid-90s Saturday, Sunday was manageable, though the Oklahoma wind let me know about it for thirty minutes.

To drown out the gale, I’m working through a women’s mystery on Kindle Unlimited. It’s not my usual lane, but it’s included in the subscription, and it’s kept me out of the WWII concentration-camp romance spiral my wife has apparently completed in its entirety. We all make different choices.

A Word About the Hockey Boys

If you’re not familiar with junior hockey, here’s the short version: we host young athletes—gap-year guys sharpening their skills before college hockey—from late summer through May. They are large, they eat aggressively, and they usually solve our bacon problems by limiting themselves to a pound (It is a lot!), so we just make a little more than that.

This weekend, the “supply chain” was offline. The boys played in Amarillo on Friday and Saturday before trekking down to Odessa. They were mid-trip on the long haul back to OKC today, and while I rooted for them from my living room TV, the scoreboard wasn’t kind. With the boys on the road, I was forced into a rare position: I had to cook bacon that didn’t first have an appointment with breakfast.

The Bacon Manifesto

I cook bacon in the oven now. Parchment paper on the bottom, grease pooling in a shallow golden layer, the result being what I can only describe as perfect floppy bacon—cooked through, never burnt, yielding. Yes, the house doesn’t smell like a diner fire right away, but the taste is entirely there. This is what growth looks like.

Between the bacon, the banana cake my wife had staged for the oven, and the focaccia already doing its thing on the counter, the kitchen was finally catching up to what a Sunday is supposed to feel like.

Why It’s Worth the Chaos

Broccoli roasted, focaccia out, and the bacon supply retired with dignity. We sat around a table that had needed some diplomatic negotiating to populate and celebrated our granddaughter’s latest month-iversary (two days early, but who’s counting?).

We do a lot for the hockey boys, and we’re glad to. But for the family meal, there is something that feels less like an obligation and more like an anchor. The week is loud. The vortex is always spinning. We’re pretty lucky to have this one on our weekly calendar.

Crack Cookies

This is a further explanation of one of the titles included on my “semi-retired” business card. (Oven Overlord)

Our top-secret weapon for a post-dinner win comes in a bucket from Sam’s Club.

It’s a tub of Pillsbury chocolate chip cookie dough so user-friendly that even a “hockey boy” could manage it — provided he could find the kitchen. We choose to ignore the manufacturer’s optimistic suggestion of “76 cookies per tub.” In this house, we measure servings by “emotional necessity,” which usually caps out at about four trays.

The strategy is non-negotiable: the cookie must hold together just long enough to betray you. A one-inch perimeter of stability — just enough integrity to transport the cargo — wrapped around an inner inch of pure gooeyness. Science. Probably.

We recently put the bucket to the test over two meals. The first round was a tactical recovery mission. Dinner had been Hamburger Helper — a fuel-only situation, full stop. The boys inhaled half the cookies before bed. My pride insists they were carbo-loading for the long journey up the stairs. My gut knows better.

My own approach is considerably more refined. I tell myself I’m practicing moderation by using a spatula to surgically extract a center that wasn’t cooling fast enough to disengage from the pan. It’s not gluttony if it’s quality control.

The second half of the tub was reserved for higher stakes. The kids were over for a proper comfort meal — roast beef, mashed potatoes, and actual vegetables. It was the first time we’d all been together in weeks, so the cookies weren’t just dessert. They were bait.

My technique is a humble “scoop and hope.” One of my kids, however, treats cookie dough like a precision engineering project — rolling multiple scoops into one Mega-Ball for maximum gooey-density. I don’t argue with the process. I focus on outcomes. With my wife running point on the inner gooey, the rest of us took a tactical walk to let the oven do its work. We all knew it was a distraction. We went anyway. The cookies would be ready when we got back, and that was enough.

When we got back, the cookies did exactly what they were designed to do. Between the milk and the ice cream, the evening didn’t just end — it lingered.

Babies eventually need baths. Adults eventually need to wind down. But for a few extra minutes, nobody was checking their watch or heading for the door. Turns out three inches of underbaked dough is the only thing fast enough to catch time and slow it down.

Crack cookies or not — it was the highlight of my week.

The “Pepper Incident” and Other Liquid Legacies

When I was growing up, my family was not known to waste much of anything. My kids realized long ago that the apple doesn’t fall far from the tree on that one. We ate our “warmups” (leftovers), and one of the biggest tragedies of my youth was the infamous “Pepper Incident.” My mom had chopped up a batch of peppers and froze them alongside every loaf of bread and pack of buns in the freezer. Whether freezer bags just didn’t seal as well back then or it was a secret plot to get me to eat less carbs, the result was a catastrophe. For months, every hamburger or hot dog bun I touched had a distinct, inescapable “pepper vibe.” It ruined the protein and ensured I wouldn’t become a fan of peppers for decades. In fact, it got so bad I started opting for plain bread—which, in those days, my father bought in “old” bags at a substantial discount. If we didn’t freeze it immediately, that bread was destined to host its own thriving mold colony.

The Mystery at the Dinner Table

But I digress. My mother’s efficiency didn’t stop at peppers. She’d often drain the juice from canned fruits because the recipe didn’t require it. What do you do with a cup of random fruit juice sitting in the fridge? You pour it into the Kool-Aid container with whatever flavor was already there.

Dinner became a game of Russian Roulette for the taste buds. I wasn’t one to hold back. After the first sip, I’d ask, “What exactly did you mix up for us tonight?” My mother didn’t mean any harm; she was just being efficient. But those flavor potpourris made an impression—one that would eventually haunt my own children.

Upping the Ante: The Bus Stop Games

When my sons were in elementary school, they took a shuttle bus to a pickup location near our home. To show them I was thinking about them, I’d bring a snack and a drink. The snack was the easy part. The drink was where I “kicked it up a notch.”

The game was simple: “Guess What You Are Drinking?” At my disposal, I had various fruit juices, every Kool-Aid packet known to man, and a set of food coloring bottles. I’d create concoctions that looked like pond water (minus the floaties) but were guaranteed to be drinkable. This was before the pickle juice craze, so I kept it somewhat civil.

The heart of the game was “taste-budding out” the flavors dancing over their palates. I’d offer partial credit—when you’re mixing two types of Kool-Aid, a splash of pear juice, and blue food dye, you can’t exactly expect perfection. They participated because they knew I wasn’t required to bring a snack, and perhaps because of the unspoken rule: If you don’t drink today’s mystery, there might not be one tomorrow. (I never did mention that part to their mother.)

The “Fun Grandpa” Era

I’d like to say I made everything fun for them growing up, but I didn’t. Like anyone, I had my cranky days. But as I spend time with my granddaughter now—occasionally offering a capful of Gatorade as a “chaser” after her bottle of formula—I hope I lean heavier into the fun side of the ledger.

If you can’t be a perfect parent, make sure you mix in enough quirky and fun to help the natives forget the days you didn’t quite “nail it.”

The “Get-To” vs. The “Have-To”

I’m currently coming off a 60-day streak from my other blog, and I’m protective of that momentum. With “Grandpa’s Daycare” eating up about 30 hours of my week, I never truly know which day will be the one where the wheels fall off. My goal for this past weekend was simple: bank a three-day buffer of posts so I could breathe.

I missed that goal by 100%.

It started Saturday at 4:30 AM with an airport run for my wife. Here’s what 4:30 AM looks like: three cars on the road, darkness that makes 7:30 AM look like high noon, and a version of me with zero sarcasm loaded. I’m a sarcastic person by nature — it’s basically my factory setting — but apparently it doesn’t boot up until after sunrise. My wit didn’t come back online until I was halfway home, alone, with no one to appreciate it.

That low-grade exhaustion shadowed me the rest of the day. My son and his fiancée came over for quality baby time, and my job quietly shifted. My future DIL is anxious to start her own family, so when she’s in the room, my grandpa instincts take a back seat. My real role became reading the baby’s cues and redirecting — making sure the DIL banked every possible minute of the Ellie experience she craved. I’m not just watching my grandkid grow. I’m watching my future family grow.

I wasn’t exactly winning “Host of the Year,” but the baby stayed alive, so I’ll call it a win.

Then came Sunday. And the Eggplant Experiment.

My son wanted to make Eggplant Parmesan, which — fine. Noble ambition. The problem was his vision was… limited. One small eggplant will not feed a crowd. Bread it, fry it, done. No sauce. No provolone. No oven time. Now, most of his cooking lives in the Instant Pot or air fryer, clean and contained. Hand him a pan and grease, and you’ve introduced variables: splatter, smoke, and a look on his face that says he’s improvising in real time. Sensing a nutritional void and a quiet anti-eggplant contingency in the house, I scrambled. I resurrected some chicken parm from Thursday night, prayed I could add enough juiciness to make the “recycle” respectable. By then, the endless volley of “Where is the…?” and “How do I…?” questions had made any hope of retreating to my den to bank those blog posts evaporate.

Dinner blurred for me. After the dishes were cleared, my reward for the day was another airport run to pick up my wife. I felt a little guilty about leaving the house mid-activity, told the kids so, and then spent the drive enjoying fifteen minutes without anyone asking me where anything was. Getting her home before 8:30 PM is a world better than an 11:00 PM pickup. Some wins are quiet.

Later, sitting with zero banked posts and approximately zero relaxation, I chewed on that question from my future DIL — something rooted in our faith, about whether certain things we’re called to do feel more like obligation than privilege. “Do you get it?” The contrast she was drawing: some things in the Christian life aren’t always fun, but with the right mindset, you get to participate in something most people don’t even realize is available to them.

As I thought about this question, I reviewed my weekend. Do I get it?

Yes. I get a life so full of stories I don’t have time to write them all. I get to be a dad and a granddad multiple times a day. I get to cook for people I love — and not every time I do, do I feel grateful, I’ll be honest. But if I have to cook anyway, I might as well frame it as a “get to” rather than a “have to.” The food tastes the same either way. The choice is just which version of yourself shows up at the table.

When you’re exhausted, it can all feel like a “have-to.” But it’s a “get-to” that most people would pay a premium for.

The Accidental Friday Tradition

The Hockey Boy Breakfast started innocently.

When we were billets (We billet the hockey boys, and we call them “our billets.” They might call us billet parents. Everyone is flexible with the words.) for the Lone Star Brahmas in North Richland Hills, we had four boys staying with us for the season. Feeding four teenage hockey players breakfast on a Friday morning seemed reasonable. Noble, even.

Somewhere between “Sure, you guys can come over” and “Why are there 11 giants in my kitchen?” the ranks swelled.

By mid-season, 8–12 boys would drift in every Friday after their morning skate before a home game. They didn’t knock so much as appear, all six-foot-three in team-issued hoodies with some smaller guys with equal appetites.

And just like that, it became a tradition.

The Menu (We Don’t Cut Corners)

The core lineup has never changed: bacon, pancakes, eggs, and orange juice.

This is not a minimalist operation.

When egg prices briefly required a small business loan, we did not flinch. We accepted a few donations from parents, yes — but corners were not cut. If anything, we leaned in harder.

Time crunch? French toast casserole goes in the oven.

Waffles? Tried it. The logistical gymnastics required to produce enough waffles for a hockey roster was not worth the microscopic increase in joy. Teenage boys are equal-opportunity syrup consumers. Soft pancake, crispy waffle — their gratitude level remains statistically identical.

Whipped cream in a can? Available. Hot sauce for eggs? Upon request.

We are not amateurs.

Stovetop Combat

In the early days, bacon was war.

Two pans on the stove. Sometimes, three if sausage joined the party. Six pounds of bacon. Occasionally more. Cook time: 1.5+ hours with constant monitoring.

The boys would consume nearly all of it with the detached appreciation of men who have never purchased groceries.

What they did not see was the slow accumulation of bacon grease. When you don’t drain it after every batch — because you’re in a hurry and slightly overconfident — it builds. It speeds cooking. It also splatters like it holds a personal grudge against your forearms.

There were casualties. Mostly mine.

The Upgrade

Now that we’re billeting in OKC, I’ve made two major adjustments.

First: thickness. We have graduated from budget grocery bacon to Sam’s Club extra-thick, this-is-a-commitment bacon. We have standards.

Second: the oven.

Two cookie sheets. Parchment paper. 400 degrees. Allegedly 20 minutes. (This is optimistic with thick bacon. I am just quoting my search results.)

Is the timing perfect? No. Is it more predictable than grease artillery fire? Yes. Do the boys care how I cook the bacon? No. Do the boys care how thick the bacon is? They would eat bacon steaks if I could cook them!

All they care about is the smell and the fatty flavor of the thick bacon.

When they walk in after morning skate and the entire house smells like bacon, their mood shifts instantly. You can see it. Hockey intensity melts into something softer. They sit around the table, start loading up, and become calorie-intake machines.

That smell is the real welcome sign.

Why We Keep Doing It

Does it cost time? Yes. Does it cost money? Also yes.

If efficiency were the goal, this tradition would have died in week three.

We do it because these are our billet boys.

Sure, I like to imagine one of them occasionally thinking, “Wow, we’ve got great billet parents.” That might happen.

But let’s be honest. The more likely recruiting pitch is: “Hey guys, my billet parents make this killer thick bacon on Fridays. You should come over.”

And that’s fine with me.

When you feed 10–12 teenage hockey players carbs and protein in your kitchen, something happens. You learn names, personalities, and which one of them will absolutely forget to load their fork in the dishwasher.

And that night at the rink, it changes how you watch.

“Hey, dear — that guy was at our breakfast this morning.”

Suddenly, it’s not just a roster. It’s our boys.

The Warmups (And the Leftovers)

Sometimes there’s an afternoon encore.

When our granddaughter gets dropped off on Friday, pancakes mysteriously appear on her high chair tray. My son-in-law leaves with a plate of protein and carbs because he knows better than to refuse free bacon.

And if there’s an especially heroic amount left over? It gets chopped up for pizza night. Chicken BBQ and meat lovers, no bacon left behind.

What Sticks

Long after the season ends, I have a feeling the boys won’t remember the exact score of some random Friday night home game.

But they might remember the smell of thick-cut bacon when they walked in the door.

And that’s worth every splatter.

The Price of a Name (and a Perk)

I proposed to her on my birthday thirty-five years ago. It was the best gift I ever got, but it also kicked off a season of high-stakes negotiations. Back then—before kids, mortgages, minivans, and the general sense that I should stretch before standing up—we hit the big question: What are we calling ourselves once we’re married?

She was a freshly minted attorney, which meant this wasn’t the old-fashioned “she’ll take your name” layup I thought it might be. I tried logic. I tried the “think of the children” argument. I probably even tried sounding worldly and modern, which I absolutely was not. But attorneys don’t accept logic as payment. They want terms.

So, I started mentally inventorying what I could offer in a trade. She didn’t smoke, so I couldn’t nobly quit smoking. She wasn’t a vegetarian, so I didn’t have to pretend tofu was a personality. But there was one thing she loved with the kind of devotion usually reserved for religion or college football.

Coffee.

She treated coffee like a constitutional right—after dinner, with dessert, on weekends, on weekdays. Meanwhile, I had never intentionally purchased a cup in my life. The only coffee I’d ever choked down was during an in-home sales job when a customer brought me a piece of apple pie and a black coffee. I wanted the sale, so I drank that lukewarm battery acid like it was a dare, praying my stomach wouldn’t stage a coup on the drive home.

During those months of seating charts and cake tastings, I figured coffee might be the ultimate bargaining chip to seal the deal on the name. It turns out there was no real wrinkle at all; she would’ve taken my name without requiring caffeine-based reparations. She just wanted to see me sweat a little.

But here’s the twist: I ended up liking the stuff.

Thirty-five years later, I like it for breakfast with my peanut‑butter bagel. I sometimes like the quiet of an afternoon cup with something sweet. And most of all, I like bringing her morning refills. It feels like one of those tiny, everyday vows you keep long after the wedding is over.

In the end, she got the name, I got a lifelong habit, and we both got the better end of the deal.

The Fridge Commissioner (Revised Season)

My wife is definitely trying to lose weight, and I’m always “open to the idea” myself. That’s the problem with warm-ups — leftovers, for the uninitiated. They’re the enemy of dieting. They sit there in the fridge, looking innocent, but they know exactly what they’re doing. They whisper. They tempt. They multiply.

And because I hate throwing food away, I’m the one who ends up eating them. I haven’t had a protein shake for lunch in over two weeks. Not because I’m committed to a new lifestyle, but because I’m cleaning up “a little of this and a little of that” like a man who’s been drafted into a war he didn’t sign up for.

This is how I became the Fridge Commissioner — the guy who makes the final call on what gets saved, what gets pitched, and what gets eaten out of sheer guilt. It’s not glamorous work. No one thanks you for it. But if the containers start overflowing, I’m the one who has to step in before the fridge becomes a crime scene.

Meanwhile, the hockey boys are still here. They like home-cooked meals, and we like cooking them. The day of preparation is never the issue. It’s everything after that.

In past seasons, the boys helped with warm-ups. They’d eat anything. They were like friendly garbage disposals with good attitudes. And here’s the thing I didn’t realize at the time: an empty fridge meant something. It meant we’d made something worth eating twice. It meant I was good at this.

This year? Different story.

Unless it’s pizza or a particular favorite, the containers just sit there. The boys seem to have more money for eating out than I ever did at their age. They roll in with bags from places I didn’t even know teenagers frequented (Still plenty of Chipotle, too.) . And they shower constantly — ten times a day, by my estimate. If they get up on the wrong side of the bed, that’s apparently grounds for a shower. If they breathe wrong, shower. If they think about showering, shower.

We’re compensated for feeding them and providing water access, but still — the warm-ups remain untouched. Which means I have no idea if Tuesday’s chicken was actually good or just good enough to eat once.

It wasn’t always like this. When our kids were younger, we had a whole system. If we cleaned out a bunch of warm-ups in one night, there was a reward. Empty containers meant progress. Some of the food combinations that ended up in the same bowl should never have been introduced to each other, but it didn’t matter. Dad was happy, the fridge had breathing room, and the kids got Dairy Queen or homemade blizzards. Warm-up bait worked every time.

These methods do not work on hockey players.

The only strategy that works with them — and with my wife dieting — is simple: only make what will be eaten that night. No leftovers. No warm-ups. No fridge archaeology. It does mean that someone wandering downstairs at 9:30 (usually a hockey boy) won’t have many options, but that’s what chicken nuggets and the air fryer are for. They’ll survive.

I’ve also had to accept that I sometimes care about the meal more than they do. Hockey boys don’t always say “great meal” or “thanks for cooking.” They’re not rude about it, they’re just teenagers. But I used to get the feedback anyway. Empty containers were the review. If the warm-ups disappeared, I’d won.

Now I make one meal and move on. No encores. No second-day votes of confidence.

Still… some of our meals make really good warm-ups. And that’s the tragedy of it all.

The Retirement of a Workhorse: A Eulogy in Carnitas

The spices were piled on the pork butt with the jalapenos on top.

Sunday’s lunch was a milestone. Our youngest grandchild was dedicated at church—and while she is currently our only grandchild, we speak of her in terms that suggest a full basketball team is waiting on the bench for the coach to send them in. My daughter and son-in-law were surrounded by family, and the day felt appropriately momentous.

My wife had volunteered to host the meal, and we eventually settled on our signature carnitas. It’s a “start it the night before” kind of meal, which is much kinder to the nerves than trying to crank out chicken on a grill after church. I even snapped a photo of the full crockpot for the family cookbook I’m assembling, blissfully unaware it would be the machine’s final portrait.

The Last Supper (Lunch really, but “supper” sounds more foreboding)

The meal was a triumph. Eleven of us (counting the guest of honor) kept the conversation lively while a significant portion of the carnitas disappeared.

The Great Escape

As the party wound down and the cleanup began, the grace extended to our seasoned crockpot was forgotten. The front panel sticker—the one that actually tells you what the buttons do—finally gave up the ghost and peeled off.

But the real issue wasn’t aesthetic. My wife discovered a pool of carnitas broth on the floor when we got up in the morning. This pork shoulder had more fat than usual, and as it rendered overnight, the broth level rose. The lid no longer sealed tight against the pot. Once the liquid peaked past the dome, the leak allowed the brothy contents to escape.

To the Picnic in the Sky

This crockpot had served us for at least sixteen years. We brought it from Ohio. It outlasted its predecessor, which met its end when I dropped a frozen pork loin into it and cracked the crock clean in two.

Fate—or perhaps a premonition—had intervened a week earlier when we spotted a deal on a slightly larger model at Sam’s Club. With a successor already waiting in the wings, we sent the old crockpot to that great church picnic in the sky.

No gold watch. Just gratitude for sixteen years of carnitas.