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Mrs. Sundberg's Recipe Collection - 12 tried-and-true--one for each month of the year--featuring an introduction and tips from Mrs. Sundberg herself

It comes to me out of the blue and back into the blue it goes

May 18, 2010

Listened to the show Saturday and it was not bad. It's been so beautiful lately I figured instead of staying in and tuning in I'd hook myself up to a pair of headphones and go on a walkabout. Which I did. I had to borrow a portable radio from the kids; I'm not up on all the latest technology, and that's not because I'm cheap or lazy or old or out of it. To be honest, I'm not all that interested. The more gadgets there are in my life, the less comfort I find, and why add the stress of a video cam when a photograph will do?

Not that I don't appreciate my cell phone or my computer, mind you. And I did breathe a sigh of relief when telephones lost their cords and cameras went digital. But I don't own a device with all of my music on it. Why would I? It's like living in a town with trains: you don't notice it when it's always there. When I hear one of my songs on the radio, I stop and swoon or sing along or holler for the kids to come and hear because it's a fleeting thing, a gift, a sign. It comes to me out of the blue and back into the blue it goes, and to have it at my fingertips would take away the sparkle.

Of course there are certain things a person never tires of. You could hear them, see them, taste them, touch them, smell them on Tuesday and Wednesday comes 'round and here they are again and thank goodness for that. The cd of music for waltzing Mr. Sundberg gave to me in 1987; the collection of clay sculptures and watercolor paintings the kids made over the years, crowded into the middle shelf of the hutch; chocolate chip cookie dough, fresh bread and lemonade; the kids' skin, especially their cheeks and hands and bellies; lavender and cinnamon and freshly-mowed grass and home-brewed beer.

Easy access and technology and efficiency have their places, I don't deny that. But when it comes down to it, don't bother with the digital mixer. A wooden spoon works just fine for me. No manual necessary.

Foil-wrapped Barbecue Steak
It's patio season, and if you've got friends coming for dinner, consider this simple, hearty meal on the grill.

8-10 oz. sirloin tip steak (per serving)
2-4 T of your favorite barbecue sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 T butter or olive oil
2 18-inch squares heavy duty foil
salt, pepper and garlic powder

Cut the sirloin tip steak into 1 inch cubes.
Season with salt, pepper and garlic powder.

Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients.
Wrap up into a foil packet or envelope, with seam facing up and with a secure fold to retain contents. Place over sizzling hot coals and cook for an hour or less as you wish. For variety, add a few slices of cheese to each packet, or a few mushrooms and a quarter cup or so of condensed cream of mushroom soup.

Serve with a dense bread and salad.


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