Good Sunday morning to all. As the healthcare debate begins to really heat up in Congress, it has become a looming issue in the Kettle house. Grandma Kettle was rushed to the hospital a two days ago with severe abdominal pain. It turns out that the old girl had somehow managed to get her intestine twisted, held in place by adhesions, thus cutting off the circulation. This had begun to turn gangrenous. It was an operate or die scenario, out of the blue. Fortunately we live in the great state of California. She has both Medicare and Medic-cal, which pays for almost all of her healthcare. The problems I forsee are manifold however.
She does not get around well, due to Parkinson's. If I were to bring her home to care for her, I would have to carry her upstairs for a shower or bath, because we have neither downstairs. We do have a downstairs bedroom with a tiny half bath. There is no way I could afford a remodel right now with my home losing about 150K in value. I could put her in assisted care, if I had the money to do such. She lives on social security with no retirement or pension to speak of, just what I can give her on the side. I truly do not know what to do. That future seems lightyears away anyhow, she just came out of surgery about 12 hours ago, and we are still touch and go as to whether she will recover at all. So that leaves me, the only child that gives a damn, (I have a sister who got into an argument with Grandma Kettle and took off 11 years ago never to be heard from again), trying to be the best daughter, teacher, mother, student I know how to be, while worrying about whether we can buy groceries this week, wondering why am I so freaking tired.
Which brings me to the cooking portion of this diatribe. What do you cook when you know, beyond any doubt, that you will have neither time nor energy to spend over the stove? Pot roast of course, I just threw the roast, still kinda frozen in the crockpot.
Ma's Pot Roast
1 chuck roast
beef broth (homemade is good but bullion will do)
1 cup of red wine
1 bulb of garlic peeled
bay leaves, pepper corns, your favorite herbs and spices
About an hour before serving throw in onions, potatoes, carrots, celery, and whatever else you want. Serve with rolls, fresh bread, or even a quick bread that takes just a few minutes to bake. Use the broth to make gravy, be sure to squash all of the garlic and put that in the gravy too.
Last night when I finally got home from the hospital around 7pm Pa Kettle pointed out that I had not eaten all day. He was right, and the urge to just go pick something up was strong, but I resisted because, well, I am broke as usual. So I came home and Pa made us this:
Omelette du fromage
Eggs
whatever cheese you want
pico de gallo
avocado
fat free sour cream
a little left over pot roast, or any left over meat you have on hand
warm tortillas
This was so welcome after a long day filled with anxiety. Afterwards he handed me a piece of fresh bread slathered in soft (real) butter and last summer's homemade blackberry jam. After that it was a shot of Bailey's in warm milk and bed.
Since Grandma Kettle is not around to ask today I have to delve into my store of depression era/wartime cookbooks and magazines. Today I am turning again to Mrs Knox's Food Economy published in 1933. Here is what she says is a possibi1lity for left over pot roast:
Meat and Breadcrumb cakes
To 4 parts of chopped meat add 1 part breadcrumbs, a small quantity of chopped onion, salt and pepper to taste. Mix and form into small round cakes. Brown in butter or other fat.
That sounds pretty yummy. I would probably want some mashed potatoes and gravy to go with that. The other thing I would do for left over pot roast would be sheppards pie, where you chop up your left overs small, cover with left over gravy, and top with mashed potatoes. Heat until warm. Or you could make french dip sandwiches, or beef pot pie, or . . .
Let's make pie. In times like these I turn to refrigerated pie crust. Honestly, I suck at pie crust. It must be a patience thing, cause I have been unable to master this. So, knowing my deficiencies, I purchase several when they are on a great sale/close out. I have 3 boxes in my freezer right now. This recipe comes from a 1930 magazine:
Butter Pie
1/2 cup sugar
1 egg
1 heaping TBS butter
1 heaping TBS flour
1 cup milk
unbaked pie shell
Cream the first four ingredients until light, add milk, mix well, pour into piecrust and bake at 350 for 30 minutes. It comes out kind of custardy. When I make this I add some cinnamon and vanilla.
As far as health care reform goes, I am concerned about end of life choices for those at the mercy of the system. What I would like is for the government to help me help Grandma Kettle, but I know that is too much to ask probably. What I would settle for is treatment that allows her to keep her dignity. This part of the healthcare system seems to get little attention. That should change. If we truly value life, then we should value it at every stage, not just the embryonic. Please excuse the ramblings of this tired kitchen table philosopher, but please try the pie.
What are your go to recipes in times like this?
Cross posted at La Vida Locavore