Three Brothers

The Three Brothers Calhoun were here for the weekend to perform in our parade band and I wanted to make sure we celebrated the occasion by eating well. The first night we bought a slab of Cod from Wilfred's Seafood and broiled it and enjoyed it with home baked whole wheat oat bread and steamed broccoli. We went to Jamie Sullivan's store, Shaw's Meats on North Main Street in Woonsocket and bought 4 slabs of top round and he tenderized them for us, by hand, using a sharp knife tip, while telling us stories. He gave us his own bottled formula of marinade. We set up the meat and marinade and shook it in our Tupperware container and overnight the magic happened. We grilled the meat 4 minutes a side over hardwood charcoal, as he instructed and let it sit a moment and then sliced it into thin strips, against the grain. I made brown rice in my iron pot and a batch of kale, onions, mushrooms, and carrots, steamed then sautéed and seasoned with garlic, Adobo, olive oil, red wine, and soy sauce. It was the best meal of my life. The cold leftovers were even better. I loved the food but I loved the company and the table just as much. Conversation is always better at the table. We no longer eat meals at the kitchen counter. Eating is not just refueling, it is a time to reflect, savor and enjoy. Even the simplest of meals are elevated to a delightful ritual when eaten at the table.