Being unemployed, my days can be less-than-predictable. People are astonished when I can show up to something scheduled before 10am and say something that skirts around the notion that people without places to be don’t end up being anywhere. I admit that it was fun at the beginning of my unemployment to loll around in my pajamas with a cup of coffee watching old movies…but, yes. Lolling around gets old. Also, having a dog means that I have no choice but to wear real clothes and parade around outdoors at least four times a day. I can’t just fall off the face of the earth. Not really.
So, I started making myself some rules. I had to be up, dressed, caffeinated, and at the computer with an emptied-and-fed dog at my feet by 9am; the same time I used to have to be at the office. What a welcome bit of structure. I like structure. I kind of crave it. But, when push comes to shove, this structure was still on my own terms. Whether or not I stay at the computer all day is still up to me. If I’d rather go walk the dog around Lake of the Isles in the gorgeous autumn weather, that’s up to me. At its loosest definition, I’ll say that I have to be a participating member of society. The rest of it is up to where the day takes me.
Tuesday, I had a mission for the morning. After attending “Theology on Tap” at Skinner’s Pub in St. Paul the night before, I had stopped at my favorite Kowalski’s grocery store on Grand Avenue for some supplies…the crown jewel of which was a beef chuck roast. Yes, I’d had enough requests; it was time to make and document my “Make Men Cry Braised Beef” for the Food & Recipes portion of AndyLien.com. People near and far (I catered a wedding cocktail reception in the Bay Area with this baby) have been asking for the recipe. I hadn’t wanted to give it out without photodocumentation. Tuesday was going to be the day.
After checking in on all of my usual internet haunts, I shuffled to the kitchen and pulled out the ingredients. Beef, onions, Balsamic vinegar, honey, salt, pepper, and a secret ingredient. You’ll have to read the recipe to find out what the secret ingredient is–believe me, it won’t live up to the build-up. I snagged my tripod, tripped over it only once as arranging the ingredients to photograph, and took the photos by hand, anyhow. Grabbing my big pot, I put it on the burner…my apartment stove only has one big burner, so I’d best not be trying to accomplish too much at once that would require a large surface area for heat. Scratch that–I shouldn’t try to accomplish much of anything that would require heat on that stove.
I’d turned on the burner to heat the pot up to a searing, scorching “HI” while I was taking pictures of the items. By the time I was finally done, it should be more than ready to brown the heck out of the beef. I salted and peppered the raw meat before lifting it up with a fork. I glanced at my dog. Grendel usually hides at the sound of searing meat but slowly comes out of his shell when he smells the aroma…kind of like a cobra out of a snake charmer’s basket. I raised my eyebrow and smiled at him as I threw the meat down onto the hot surface, braced for the HISSSSSS.
Nothing.
No HISSSSS. No popping. No crackling. No nothing.
Ah, my dumb stove. This happens…and it’s not usually at the most opportune times. At least I caught it…there are times when the watched pot really never boils and I don’t notice for an hour or so that I’m waiting for tepid water. I pulled out the meat, picked up the pot, and held my hand over the electric coil to find it cool. Sigh. I jostled the coils. Nothing. I “unplugged the coils” and pushed them back in. Nothing. I banged my hand on the coils.
My dog went into hiding.
I heard a little whirring. A few click, click, clicks. A little heat. Suddenly, red-hot coils.
I put the pot back on the burner and waited again for it to get to the searing-point. Searing is very important in braising. It seals in flavors…and there’s a technique to it. The meat has to be dry. There can be no lubricant or oil in the pot. The meat must be allowed to sit on the hot surface until it basically seals up and releases…how you know it has seared is that is is movable. Flippable. A little burnt.
So, I waited again and finished the rest of the braising preparation. Easy-peasy. People love this dish. They will fall IN LOVE with it once they see how easy it is. From searing to braising, the preparation took five minutes, maximum. Now, it was time to let it hang out with its bad self for a couple of hours.
I had to figure out what to do with the rest of my day. The passivity of braising is very liberating, but it’s not quite like the passivity of laundry. When doing laundry, I can leave and do some errands. I could probably walk Grendel in the parking lot a couple of times in the next couple of hours, but I couldn’t leave the stove unattended much longer than that in good conscience.
Anyhow, my plans were to use the morning to catch up on some blog writing and recipe reading. I’d gotten Ree Drummond’s new cookbook and couldn’t wait to consume her witty writing and artful photography. I’d probably hop in the shower after the beef masterpiece had been plated as it tends to be an aromatic process, to say the least. S0, I microwaved a cup of coffee from yesterday’s afternoon pot and settled onto the couch with The Pioneer Woman Cooks. What a treat. Running my hands over the cover, I noticed how the differences in colors were paired with differences in texture–her art direction had resulted in a cover that was matte with glossy accents. Lovely. I cracked it open and felt the spine give. I took a sip of coffee. I glanced at my neurotic dog sleeping on the floor. I read the inside of the dust cover.
I heard my phone ring.
Plugged into the wall that was nowhere near my couch, I unfolded myself and went to answer it. It was my sister-in-law. As we started talking it turned out that she could use my help. Apparently, Bjorn had fallen ill at his school in St. Paul and was in the office on the trajectory toward home. My brother is out of the state on business and my sister-in-law had practically been out of the office for the past couple weeks due to various bouts of illness. Could I help out?
I thought about my beef. The recipe people had been waiting for. The photodocumentation that would win awards. The meals that would bring world peace.
I thought about my nephew.
No contest. I was on my way to St. Paul before I hung up the phone.
When I went to turn off the burner and put the pot in the refrigerator, I laughed.
The burner had shorted out again and it was completely cool to the touch.
Sometimes, the day knows where I’m going better than I do…and it takes me there whether by tugging my heartstrings or by turning off my stove.
The smile and kiss I got from Bjorn as he ran into my arms beat Braised Beef any day.
It’s enough to make you wanna cry.


































