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A little of this, A little of that.


By Kathy Little

Fri, Jun 14th, 2013
Posted in All Columnists

Even Dr. Sigmund Freud admitted that he could not answer his own question about what women want. He researched this question for 30 years and still came up with nada. Perhaps the good doctor should have realized that all women are different. So the answer to this emotionally charged question is what particular woman at what particular time. Since time stops for no one, we are all in transition.

What I wanted at 20 might be the same thing I wanted at 40, or it might not. IT DEPENDS. What a woman wants is not a mathematical equation. In fact, sometimes it defies logic. Maybe that is why sometimes men are so clueless. In the bestselling book, “Men Are From Mars; Women Are From Venus” various differences are discussed such as how men and women remember directions. Men innately feel that they are “the masters of the universe’’ so they never have to ask directions. Men have logic and maps. Women have the big blue house on the left.

Men and women also differ on food choices sometimes. Growing up in a family of women, I considered a sandwich or a bowl of soup a MEAL. My husband did NOT. To him a meal included meat, potatoes, a vegetable, maybe a jello salad, and dessert. In fact, when we were first married, he counted the different types of food on his plate. Ketchup did not count as a food type. Since we have been married for over 40 years, you may assume some compromises have been reached.

You know the saying “Real men don’t eat quiche.” Well my husband didn’t even know what quiche was; but he knew that scrambled eggs were for breakfast and not for supper.

Well aware of our differences regarding food, I started asking him what he would like for dinner. His replies were, “ whatever” or “anything is fine.” In desperation, I consulted his mother. She had cooked for 5fivemales for many years. She said her men had reacted the same way. When she asked them what they wanted for dinner, they replied, “food.”

Then we compared notes about how many meals a woman cooks in a lifetime. She had cooked many more than I had. I figured even if I only cooked l meal a day for 40 years. That would add up to about 14,600 meals. OK, so sometimes they were frozen pizza, fish sticks or hot dogs and chips. (Does relish count as a vegetable?)

Sometimes, I get in a rut and serve the same five menus over and over. Sometimes the question, “What’s for dinner?” strikes fear into my heart. My mind goes blank; I need new recipes. Trying new recipes is fun, but there are considerations to take into account. Some of these include price of ingredients, the season, health concerns, family tastes, pans and appliances needed, time constraints, and the energy level of the cook. At this time I realize that the cook may be a man or woman or child. I am speaking about the “constant cook” or the person who cooks the majority of the meals.

This recipe meets all considerations and is a great favorite in my home. It is also good enough for casual company and can be marinated overnight.





Mushroom Steak

Hoagies



1 cup water

l/3 cup soy sauce

l 1/2 teaspoons garlic powder

l l/2 teaspoons pepper

l pound round steak, cut into l/4 inch strips

1 medium onion, chopped

1 green pepper, julienned (cut into strips)

1 can (4 oz.) mushroom stems and pieces, drained

2 cups (8 oz.) shredded mozzarella cheese

6 hoagie buns, split and toasted

sliced tomatoes



In a large resealable plastic bag or shallow glass container, combine the first four ingredients. Add steak and turn to coat. Seal or cover and refrigerate for 6-8 hours or overnight. Drain and discard marinade. In a large skillet brown steak over medium heat. Add onion, green pepper and mushrooms; stir-fry until tender. Reduce heat. Sprinkle with cheese. Remove from the heat; stir until cheese is melted and meat is coated. Spoon onto buns; top with tomatoes. Yield: 6 servings.

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