Labor Day Dichotomy

Labor Day is usually a time for backyard barbeques with family and friends and neighborhood block parties. That unique American holiday celebrated in that unique American way.  It’s a social holiday, a holiday that in and of itself is supposed to be a break from the norm. Over the last months, not only has our norm changed, but our lives have also become one long ‘norm’.  Dinner at home has become our everyday. Our holiday. Our special occasion dinner.  But if you do the same thing you do everyday on your special days, how do you know the difference?

There’s a saying that goes something like, “If you never experience sadness, how do you know when you’re happy?”   Life is often monotonous right now. There are so many things we typically do to break up the day to day slog and celebrate both the big (birthdays, engagements, anniversaries) and little (A’s on math tests, job promotions, date nights). But right now, we can’t go to concerts, we can’t plan surprise birthday parties, neighborhood block parties, or go to dinner out at a special restaurant, even just a movie date.  How do we break out of the ‘norm’ and celebrate the unique? Because, we must. As humans, we’ve got to figure out how to balance the dichotomy. The good stuff with the bad stuff. I know sometimes it feels like it’s just bad stuff and more bad stuff these days. And believe me, this isn’t the end of the discussion at least on this blog. We can’t ignore the bad stuff, as much as we wish we could. So how do we balance? How do we find the celebration amidst the sometimes truly awful right now? An eternal question of humanity that feels especially close to the heart at this moment.  So, here’s what I know. Here’s how I do it. And that’s what this blog is all about. Just one way of figuring out the balance. So, back to Labor Day.

Labor Day. Life can be boring right now can’t it, but we’re still laboring. We still (the lucky ones of us) get to work every day, or go to school.  But we don’t get turning 13 sleepover parties or senior proms or anniversary dinners, or even after work happy hours. For me, it’s about food. There’s precious little of life that I can control, but the food I cook and eat, that’s one of them. So how to make a dinner at home special vs. everyday? The menu. I could make steak any day of the week, really. But if I marinate it overnight and pair it with potatoes that take a little extra time and work and a brand new grilled corn recipe, I’m ‘fixing it up’.  And I can’t throw a party (even though I REALLY REALLY want to, a subject for a future blog post!) but I do have a good friend who lives alone and rarely home cooks. She doesn’t get to see people often at all, so she’ll come over and get a meal and we’ll sit outside six feet apart. And those things will help make it a holiday. Special.

So here are my recipes, maybe you can make a special dinner for you and yours sometime! And please, let me know in the comments how it went! Share some pics, or ask some questions. I’m here to answer!

Grilled Flank Steak

This is seriously SO easy, I’m a little reluctant to give it out because when I do, everyone who loves it will know how little I worked to make it so yummy!!

Marinate at least 4 hours but preferably overnight:

Place the steak in a zip top bag. Pour one bottle of soy sauce (low sodium is fine) and one bottle of Italian Salad Dressing (I use Kraft)

Grill to desired doneness and slice AGAINST THE GRAIN! Discard marinade

Seriously. That’s it.

Grilled Corn Salad

4 ears of fresh corn, grilled and cut off the cob

1 C. halved cherry tomatoes (or diced tomatoes)

½ C. diced fresh mozzarella

¼ C. chiffonaded basil

¼ C. sliced green onions

1 diced avocado

Dressing:

¼ C. balsamic vinegar

½ C. olive oil

1 tsp. lemon juice

1 tsp. honey

1 tsp. Dijon mustard

1 minced garlic clove (optional)

salt and pepper to taste

Crispy Rosemary Potatoes

Peel and parboil about 6 potatoes. (start with potatoes whole and in cold water) Boil for about 6 minutes and then cool to touch.

Cut cooled potatoes in a one to one and a half inch dice.

Heat about a half inch of olive oil in a sauté pan (I used my cast iron…the BEST) with a couple whole garlic cloves and a sprig of rosemary.

When oil is hot and shimmering, put potatoes in pan in a single layer. Don’t crowd the pan or they won’t get crispy. Cook until they’re browning and then flip with a spatula. When they’re golden brown take them out with a slotted spoon or spider and put in serving dish. Top with sea salt and more rosemary.