We visited Hale’s community beach on Monday, the place where the kids and I spend about 10 hours a day Monday through Friday in the summer. We trundled down the path pulling the beach wagon. A cooler full of sandwiches, sand buckets and shovels, boats to float, towels and sunscreen. The day was still chilly but we were determined. And then, just over the crest of the hill, as we coasted down to the entrance, the lifeguards spotted my kids, calling out their names, greeting them like long-lost friends. Down the beach it happened again; neighbors joining for the first time, friends from last summer, staffers all called out hellos.
I remembered that today when reading Jennifer LW Fink’s column on raising boys with strong roots.
Our boys need roots to hold them. To give them a secure base. Our boys need connections to support and nourish them — and we need others to connect to our boys, because those who are connected tend to work toward mutual flourishing. None of us can single-handedly solve the boy crisis or male loneliness epidemic. But each of us can take steps to strengthen boys’ root systems.
And so I’m grateful for all those who see my boys and build their roots. Their coaches, their teachers, their friends’ parents, our neighbors.
I have to admit I can’t remember what we’ve cooked this week. There were corndog muffins for baseball, served up with ketchup and mustard in between innings for 15 hungry Little Leaguers. Onion rings and fried zucchini and cowboy caviar to go with burgers our friends brought over Sunday night. Leftover cowboy caviar joined some sliced hot Italian sausage and pipette pasta for dinner one busy night. And here we are… barreling towards the last day of school, soaking in the moments.
Onion Rings
Gluten free, Dairy free
1 cup gluten free flour (I used King Arthur cup for cup)
a dash or two of seasoned salt
9 oz gluten free beer
1 onion sliced into rings
hot oil
Mix flour, salt, and beer into a thin paste. Refrigerate until oil is hot. Heat oil (2 inches) in a heavy bottomed high sided pan until hot enough to deep fry. Dip onion slices into the batter and then immediately place in hot oil. Cook, flipping once, until golden brown. Drain on paper towels and serve.
Fried Zucchini
Gluten free, Dairy free
3 medium zucchini cut into sticks.
2 eggs
1 cup gluten free flour
seasoned salt
1 cup gluten free breadcrumbs
hot oil
Collect three bowls. In one, mix the eggs. In another mix the flour and seasoned salt. In the third place the breadcrumbs. When oil is hot enough to deepfry, dip the zucchini sticks one at a time in the flour mixture, then the egg, then the breadcrumbs, then place in the hot oil. Fry until golden brown. Drain on paper towels and serve.
Corndog Muffins
Gluten free, Dairy free
1 1/2 cups (180 grams) gluten-free measure-for-measure flour
1/2 cup (76 grams) gluten-free cornmeal
2/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk (or non dairy milk)
2 eggs
1/2 cup (8 tablespoons, 4 oz.) butter or margarine, melted
2 cups corn kernels, fresh of frozen
4 hot dogs, sliced in quarters
Preheat the oven to 350 degrees F. Spray muffin tins with gluten free oil spray. In a large bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined. Add milk and eggs and whisk. Mix in the melted butter and corn. Pour the cornbread batter into the muffin tins, topping each with a hot dog slice, pressing it down to bury it a bit. Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
If desired, serve with ketchup and mustard.
Cowboy Caviar
Gluten free, Dairy free
2 cans black beans, drained and rinsed
1 can fire roasted tomatoes, diced
1 yellow bell pepper, chopped
1 red onion, chopped
1/4 cup chopped cilantro
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
Mix all ingredients and refrigerate until ready to serve.
Corn dog muffins—you’re a genius!