Homemade Rubs & Seasonings
I’ve always been fascinated by the art of entertaining. As a small child, I would watch my mother and grandmother effortlessly moved around the kitchen - expertly preparing beautiful dishes, setting a strategic pace, and tying last-minute details together. Our guests were graciously invited to join us at the table, a spot set with them in mind. After everyone was seated, the food was served.
Soon and slowly, bright orange carrots, small heads of lettuce, onions, and the first round of plump tomatoes will be ready to pick and eat. I’m eager for glass cups filled with ice-cold homemade lemonade with beads of water collecting and dripping down the sides. Planting a garden has been an annual ritual in our family for many years. Some years, it’s large enough to feed a small army; others, just a few tomato plants satisfy our desire for fresh produce.
The fragrant spices of India float through the kitchen and out onto the street, beckoning all those that pass by to wander into the establishment. The warm, complex smells of curry spice and coconut milk thrill the senses. The people on the street wonder, “What makes up this luring, warming aroma?”
Football. Tailgating. Chili. Three words that are often spoken simultaneously this time of year. The act of tailgating is very old indeed, with roots dating back to the civil war. Spectators would pack picnic baskets and lay out blankets to view the battle. Sounds dangerous and slightly crazy, doesn’t it! Chuck wagons were the next to resemble the modern day tailgate. Wagons were outfitted with a kitchen and the chuck wagon cook provided food to weary travelers and cowboys on the trail.