Top mashed guy on the coast

 Top mashed guy on the coast...





     I have no idea where he got the skill  but Greg was a very good cook who had patience with his dishes that he lacked  while driving a car. His mother was probably the most sensible provider of family meals I had ever seen. She made small portions that together were completely satifying and healthy. She kept it simple but balanced, including delicious desserts to go along with John's traditional cup of after-dinner tea. She also got up in the wee hours and made actual breakfasts for her family that might end with a nice cup of cocoa for her little son Greg. Grace's spaghetti sauce was legendary albeit unique to her non-Italian heritege. Greg could make it exactly like his Mom as he also did with her marvelous potato salad. Somewhere I have the recipe on an old catalog card with the surprise nutmeg and canned mushrooms that seem to give it a unique flavor. Anyway, I never saw Greg asking his Mom food prep questions or standing by the stove while she cooked her perfectly balanced meals but he had a damn good touch around the kitchen. His  peak performances were with roasted or barbecued meats. I have to say I enjoyed his filet mignon Christmas dinners as much as any dinner I ever feasted on in my life. As has been said ad nauseum he had little use of vegetables but he could grate and saute zucchini or heat up some peas to sit next to his slices of succulent beef or pork or even chicken. However, his skill with the beloved staple of those with Irish blood was elite. He loved spuds and could make a magnificent twice baked potato, some au gratin delights or his true mastery mashed potatoes, heightened by plenty of rich creamery butter. I looked forward to any creation of these referring to him as "the top mashed guy on the coast" which was stolen and adapted from my father's East coast character friends. When Greg made thanksgiving dinner he did not slack on the side dishes. His mashed potatoes, rich turkey gravy and pork sausage laced dressing stood as equals to the bird. Overall, I loved having dinner with Greg taking charge in the kitchen because I knew it would be beautifully filling without being over the top. As a sad side note I knew he was failing when he began to overcook meat and in one of the last turkey days he even forgot the essential dressing. When I look at the photos now of that groaning table and the man in his natural haibitat, carving up his roasted marvels my heart and my stomach groans.






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