dinner

When Hockey Boys Get Fired

Yesterday was the expected day when we might lose one, two, or, remotely, all three of our boys. The last scenario was so unlikely that I barely gave it a thought. Yet, in junior hockey, nothing is impossible. We do our part and let the hockey people do theirs. We keep food on the table, water chilled in the fridge, and a reasonably comfortable place for the boys to sleep. Sometimes, the rest is completely out of our hands. And sometimes, completely unrelated events have a strange way of tying the day together.

Per my commitment to myself, I stayed in bed until the boys had left. I took my walk, ran some errands, and still heard nothing that gave me any clarity about whether one of our boys had been cut. I was beginning to hope we might somehow avoid this particular round of cuts, but then the call from the billet coordinator came. We made a feeble attempt at small talk before she cut through it with, “When people see a call from me, they know it isn’t good news.” She was right. The most recent addition to our household was no longer a member of the team and would be leaving us soon.

Before the call, I had started cutting up vegetables for dinner. I was planning on cubed and roasted sweet potatoes with rosemary and broccoli when I realized I also had two and a half heads of cauliflower. Apparently, I had been preparing for a cauliflower shortage that never materialized. The cauliflower went into the oven after being made a little more roasting-friendly and sprinkled with paprika. It wasn’t likely to be wildly popular with the hockey boys, but our son and daughter-in-law would probably find it tasty.

Everything was somewhere in the roasting process when the call came about our player being cut. We let him know how sorry we were and were grateful that the coach was already working to help find him another team. Meanwhile, the vegetables were consuming most of our available roasting pans, so my wife improvised. She covered a round pizza pan with foil for the salmon. Since the other vegetables were still hogging the oven space, she put the salmon in at a slight angle. This seemed like a perfectly reasonable solution at the time.

It was not.

The angle turned out to be the catalyst for a great deal of excitement. Oil and grease from the salmon and its marinade leaked down into the bottom of the oven. My wife barely had time to notice that the oven was smoking before the situation graduated to a full-blown fire. Somewhere between the smoke and the flames, the vegetables were removed from the oven. Somewhere between the fire being doused with salt and the contents of a fire extinguisher, all of the interconnected smoke alarms started chirping together.

All of them except the one in our bedroom, which had been removed a few months earlier after deciding that replacing its battery was merely a suggestion and that chirping indefinitely was its true calling.

At this point, it didn’t matter that it was 100 degrees outside and somewhere in the mid-70s inside. We needed to get the smoke out. The front of the house was opened up to the elements, and the windows at the back of the house were opened to give the smoke a clear path to the great outdoors. Unfortunately, some flies apparently found our new ventilation system irresistible and decided to move in.

After a few minutes, the hockey boys finally emerged from their second-floor cave to see what the smoke alarms were singing about. The smell of smoke was not lost on them. I thought, “Stick to cornhole, boys. You don’t seem like firemen material.” One of the boys was making an airport run, so he missed all of the excitement. He may still have a future in firefighting.

As we worked our way through dinner, I gradually closed windows and doors, hoping I could get the house back down to an acceptable temperature by bedtime. Dinner itself was uneventful. Frankly, after seeing flames somewhere other than the grill, nothing else about the meal was going to seem particularly dramatic.

Our daughter and granddaughter left right after dinner. We wanted to make sure they were gone before we opened the oven. If there was going to be another round of smoke, we preferred to deal with it without a toddler in the middle of the operation. Fortunately, there wasn’t any more smoke. My wife, however, was not convinced. She went from room to room, convinced the entire house was still a disaster area. I suspected her clothes or hair might have been carrying the smell around, but my wife thinks what she thinks. Her nose had completely lost the scent by the next morning, so apparently the house survived its inspection.

My wife eventually ended the adventure by posting a picture on Facebook. Her initial comment didn’t seem to take responsibility for the fire, but in the replies, she owned the circumstances that created it. I have made enough mistakes in my life without having people assume this was another episode of Andy screwing something up.

Our hockey boy, meanwhile, had no one to blame for being cut from the team. The coach was working with his advisor to try to find a team willing to trade for him. Would he stay with us for a couple of days? Would he be in limbo until another team became available? We didn’t know. His problem didn’t have nearly as simple a resolution as our oven problem.

Once the fire was out, we could clean up the mess. We could remove the burned material, wipe down the oven, and eventually get things back to normal. We had some control over the variables. Once our hockey boy was essentially “fired” from the team, he had far less control over what came next. He had to depend on another team being willing to take a chance on him and find a place for his skill level. And through all of that, he would need to maintain a positive attitude while dealing with whatever other hiccups the season decided to throw at him.

That is where the two stories really came together for me.

We may have lost the use of our oven until my wife gets around to cleaning out the sins of yesterday. But when you are a hockey boy in our house, you are here as long as you need to be while you figure out what the next steps are going to look like. Our oven may have had a fire, and the team may have fired our hockey boy, but we aren’t going to burn our relationship with him while he figures out where he goes from here.

With no oven, our last meal with him may not be pizza.

But we’ll make sure it is a good one.

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.

Hockey Boy Broth

When we moved to Oklahoma to be near our soon‑to‑arrive granddaughter, we bought a house with space for a backyard hot tub. A few months later: hot tub, pergola, grill, generator — the full “we can survive anything but a direct tornado hit” package. Part of the deal was that my wife would handle the chemicals. This was a great plan until it wasn’t.

Somewhere between the third and fifteenth water test at the pool store, I became the reluctant caretaker of the tub. Over time, I learned enough to keep the water clear and the employees from greeting me by name. I even became a semi‑competent “hot‑tub whisperer,” spraying filters, checking levels, and pretending I knew what alkalinity actually meant. My wife and I enjoyed the tub a few nights a week, letting the jets work on our aging joints. The jets are its whole personality.

Then the hockey boys arrived.

They live with us during the season — not our kids, but “our kids” for those months — and they discovered the hot tub like explorers stumbling upon a natural spring. They didn’t use it constantly, but when they did, they treated it like a giant, silent crockpot. No jets. No circulation. Just two teenage athletes sitting motionless in 104‑degree water, marinating like slow‑cooking briskets.

I tried to explain — gently at first, then with the passion of a man who has seen too many water‑testing printouts — that the jets are not optional. The jets keep the nasties moving. The jets are the sanitation system. The jets are the difference between “spa” and “soup.”

They nodded politely and continued soaking in contemplative silence, scrolling through hockey reels, texting, singing, or simply existing in the tub like two large dumplings. If I’m lucky, I might get thirty seconds of jet activity before they settle back into their preferred mode: simmer.

And that’s when it hit me. Chicken broth. Beef broth. Vegetable broth—all available at Walmart. Human broth? Not on the shelves for a reason. Yet here I am, steward of the simmering teenage stock, responsible for skimming the surface and restoring balance to the backyard cauldron.

Still, as much as I complain — and as much as my wife wishes I’d complain less — I’m glad they’re here. Their presence breaks up the quiet, gives the house a pulse, and reminds us that life is more than routines and chemical levels. I’d rather manage the broth from the hockey boys who live with us for the season than from strangers we don’t love.

So I sigh. Then I smile. Then I go check the chlorine.

The Last Supper: A Tale of Food Warmups and Their Inevitable Demise

(Today’s entry written by an anonymous guest)

Ah, leftovers. The culinary ghosts of dinners past, lurking in the depths of our refrigerators. They start their journey with such promise, don’t they? Packed away in their little containers, they’re like edible time capsules, waiting to transport us back to a meal that was, presumably, worth remembering. But as with all good things, the appeal of leftovers has its expiration date—both literally and metaphorically. This is a story of how food warmups become less an act of sustenance and more a dance with destiny.

Act 1: The Rekindling

It begins with a spark of optimism. You open the fridge, and there it is—the lasagna from three nights ago, looking just as hearty as the evening it was born. The microwave chimes its readiness, and you eagerly await the reunion of flavors. But alas, it’s never quite the same, is it? The once-crisp edges now tread a fine line between chewy and charred, a culinary tightrope that not all dishes navigate successfully.

Act 2: The Cooling Off

By day two of the leftovers saga, the relationship between you and that once-beloved dish starts to cool, much like the center of a reheated piece of lasagna that refuses to warm up. You open the fridge, see the container, and think, “Maybe I’ll just have a sandwich.” The lasagna, with its slightly less vibrant sauce and noodles that have seen better days, begins to understand that its time in the spotlight may be coming to an end.

Act 3: The Forgotten

Days pass. The lasagna is pushed further back into the fridge, making room for newer, fresher meals. It becomes part of the landscape, like a forgotten landmass on the map of your refrigerator. Occasionally, you’ll catch a glimpse of it and think, “I should really do something about that.” But action seldom follows thought in the kingdom of leftovers, and the lasagna remains, a testament to meals gone but not quite forgotten.

Act 4: The Final Goodbye

The inevitable can only be delayed for so long. One day, armed with a trash bag and a sense of resolve, you finally face the lasagna. It’s not quite the meal you remember; time and refrigeration have taken their toll. With a sigh that’s part regret and part relief, you bid farewell to what once was, acknowledging the cycle of food warmups and their eventual disposal. The lasagna has worn out its welcome, but fear not—it makes room for future meals and the promise of new leftovers.

In the grand theater of the kitchen, the saga of leftovers is a tale as old as time. They remind us that not all meals are meant to last forever and that sometimes, the best thing we can do is let go and make room for the next culinary adventure. So, here’s to the leftovers, the food warmups, and their eventual journey to the great compost bin in the sky. May they rest in peace, or at least in biodegradable pieces.