Last week at this time, I was in Palm Desert with my brother, my sister-in-law Lori, my niece Hilary and her family, and my niece Jennifer. We were looking in amazement at what Dan had prepared for us: a feast featuring various cuts of meat that would make any carnivore drool. There were also several varieties of roasted vegetables, such as the artichokes pictured below. To make it a truly gourmet experience, Dan had prepared a batch of homemade Béarnaise sauce which was so good that it seemed to go with everything.
Since the onset of my Type II diabetes about ten years ago, I have been more of a part-time vegetarian. But there is something about my brother’s cooking that cannot be denied. The last time I overindulged in meat was in Buenos Aires, when I went to a parrilada, ate a huge steak, and got picturesquely ill from several of orifices, missing my bus the next afternoon to Puerto Iguazu. This time, I merely sampled the cuts on display and suffered no untoward effects.
It was a delicious meal. I consider myself a passable cook, but not fit the touch the hem of Dan’s garment when it comes to a comparison. If I am overweight, it is fo a good reason. My great-grandmother Lidia Toth was an excellent cook. My mother was also good, but most notable for her soups and baked goods. (I am wearing those baked goods to this day.) I take after my mother in making good soups—the one area I might be able to give Dan a run for his money.
People have always told Dan he should open a restaurant. He is much too canny for that form of slavery. He has at times prepared dishes for restaurants and made friends of restaurateurs, but he was never tempted to go into that profession. Why should he? He is a superb home builder and has just finished building a log home in Idyllwild that he completed the sale of just this last week. Too bad: I would give much to live in a house that he built.