For me June 1st is not an ordinary day. Not only is that our dog Maynard’s birthday, it is also my mom’s birthday. Irene Elizabeth Fritz Conca would have been 90 years old yesterday. She died nearly 30 years ago--just as I began to really appreciate how wonderful she was (I was at the end of my teen years)—and still, not many days pass that I don’t think of her. The dog is 13 and while he is deaf, he gets around just fine and is a pleasure to have as a companion. Yesterday was a noteworthy day by all accounts and I was planning an overnight trip into the Buckhorn Wilderness to celebrate. Unfortunately, I was overtaken by events at work that sucked up all the gumption I had, which wasn’t very much to begin with, so instead of a night out in the old growth next to the river, I woke up at home on Saturday morning. The day ended up with me at home alone, plus the dog and two cats. Between doing chores and getting some rest I had some time on my hands. I also had a kitchen, a few dozen cookbooks, a garden offering a good variety of fresh herbs and greens, and a couple of good excuses to cook an honorary meal.
I decided that a little alchemy would be appropriate; in town I bought two nice, thick pork chops and proceeded to brine them in a salt-sugar solution steeped with fresh herbs and garlic. There is something wonderful and inspiring about brining and curing meat—especially pork—it’s particularly satisfying to me. Maybe it’s the cosmic, molecular interplay of salt, sugar, water, and herbs with a lovely cut of meat that taps into the notion of the whole being more than the sum of its parts. Maybe it’s the subtle flavors imparted into the meat by the brine and brought forward through grilling. Whatever the cause, this kind of cooking always feels a little magical.
My dad was an accomplished chemist and chef. He fully understood the brining process from both the analytical/chemical as well as the spiritual/aesthetic angles and he could explain the chemistry side of it in a way that made sense. I am not a chemist so please don’t ask me to explain any chemical reaction in detail. I rely on my observations and senses and trust the work of others to guide me on the technical stuff. It is with great joy that I follow a recipe to the detail regarding proportions of salt, sugar and water to meat. However, when it comes to flavors and cooking methods I am more than willing to explore my own approaches and take responsibility for the occasional flop. Today’s concoction is fairly risk free as long as I pay attention close enough not to burn stuff.
The local produce store was advertising end of the season asparagus that I could not resist. They would be lightly boiled and topped with a spicy, mustard vinaigrette and coarsely chopped, fresh tarragon from the herb garden. I decided on pasta topped with butter, flavored with sage and parmesan cheese, as a nice side dish. The pork was soaking in brine containing sage, garlic and juniper berries, so I thought the sage in the pasta would be a nice flavor thread to weave through the dishes.
The weather on this not so ordinary day was itself very ordinary in a classic late spring--early summer Olympic Peninsula way: cloudy, mild, and maybe 6-8 degrees cooler than what you think it should feel like. I like this kind of weather. There are lots and lots of birds around the feeders, some young-of-the-year juncos, song sparrows and even a downy woodpecker. Lots of birds are singing too--warblers, flycatchers, the wonderfully omnipresent robin, and my summer favorite, the Swainson’s thrush trilling from the deep woods. The hummingbirds are going through close to a quart of sugar water every day now. Pretty soon their young will fledge and it will be an all-out hummer feeding frenzy for a few days before most of them head off to the mountains and the place will settle down again.
It was cool enough while I was getting ready to grill, that I torched off a small fire in the woodstove so I could have the luxury of having the door open, using the stove’s radiant heat to balance the chilly air . I love the climate here and I know from memories that my mom loved this climate for the same reasons. It’s easy to maintain a connection with the outdoors in this region because it is so mild much of the year. The grill and patio are simply an extension of the kitchen and dining room for much of the spring and summer. So what if you need to wear fleece some of the time, I love merging the inside and outside and so did Irene. She especially loved to live outdoors in the summer. Up at the family property in the foothills of the Olympics, we stayed in what was the re-vamped chicken coop. It was essentially a screened sleeping porch. My parents constructed a small, three-sided, open kitchen in front of our “chicken coop” sleeping porch complete with Coleman stove and enameled dishpans. During the summer we would have breakfast there—cantaloupe, toast and eggs. I know my mom loved to be up early on those summer mornings, drinking coffee, and waiting for everybody else to get up. I also know she loved to be the last one to bed, often spending a few minutes alone, outside, listening to the night. I get that. So it was nice tonight to grill out on the porch and I even ate out there too—underneath an umbrella because it was sprinkling when I finally took the lovely brined pork chops off the grill and laid them next to a few bright green asparagus spears and a pile of buttery, cheesy pasta. The pork was sublime. It picked up some nice flavor from the sage, garlic and juniper, while the sugar in the brine made for a nice crust on the meat with just a hint of sweetness. A nice meal, eaten quietly and slowly, with warm thoughts of both my parents but especially of Irene, brought closer by the mutual appreciation for food and the small things in life that are ready for the taking if you are willing to pay attention.