Remembering D-Day with an American Supper

D-Day was eighty years ago today. For many of us, that’s more than a lifetime ago. Yet we as a nation remember. Or at least we should. So much of our history is being re-written to suit the lens of today. The past cannot be looked at that way. It is in the past, and must be viewed from that perspective.

I grew up in an America that was filled with pride. It was also an America that had its share of misconceptions. White Americans, those mainly of Protestant perspectives, did not take kindly to other faiths or skin colors. My mother was not white. She was Filipino. We had beautiful skin tones of mixed race children. She spoke with an accent and wasn’t always welcomed. Yet she loved this country and raised us to love American despite its imperfections Today we know better than to judge anyone by the color of their skin, the manor of their speech or the way that they pray.

Once upon a time America was thought to be sort of melting pot. Have you ever mixed a bunch of colors together? The beauty of individual colors are lost. Just as mixing a bunch of different foods together in the blender does not make for a delicious meal. I’ve said it before, and I will say it again – America needs to be a salad bowl. The tomato doesn’t overpower the lettuce. And the dressing brings out the flavors of both. Harmony through diversity. Respect and co-existence. You cannot have co-existence without first respecting one another.

Recently a football player speaking at a graduation of fellow Catholics came under fire. Unless you live under a rock somewhere, you know who I am speaking about. I don’t understand why what he said that made people on the far left loose their minds. Men should not apologize for being masculine. It is as the Creator intended. Women should not be made to feel inferior if they answer the call as wives and mothers. People have died for his right to speak his mind. There is a difference between sharing your beliefs and spreading hatred.

Let’s not loose sight of who we are as a nation. One nation under God. It’s that simple.

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Roast Chicken Rotisserie Style
1 (4 lb) Roasting Chicken
Olive Oil for rubbing
4 teaspoons Salt
2 teaspoons Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon dried Thyme
1 teaspoon Southwest Seasoning
1 teaspoon White Pepper
1/2 teaspoon Cayenne Pepper
1 White Onion
1 cup Chicken Stock

Remove and discard giblets from the chicken. Rinse bird cavity, pat dry with paper towels. Rub chicken’s skin with oil, set aside.

In a bowl mix salt, paprika, onion powder, thyme, southwest seasoning and both kinds of pepper. Rub spice mixture inside, outside and under the skin of the chicken. Set bird aside.

Trim ends of the onion, peel then cut into quarters. Stuff the neck and body cavity with onions. Lift breast skin, place some onion between the meat and the skin. Close cavity and tie legs together. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerated for 4 hours.

Heat oven to 325-degrees. Unwrap chicken, place on a wire rack in a roasting pan. Pour chicken stock around the chicken to prime the pan with liquid. Bake, uncovered for 30 minutes. Rotate the roasting pan, continue to bake another 30 minutes. Remove chicken from oven, brush with pan drippings. Continue to roast another 15 minutes. Brush with drippings again. Check internal temperature. If not at 180-degrees, continue roasting another 15 minutes, brush with pan drippings and check temperature. Once chicken has reached doneness, remove from oven, tent with foil and let stand for 10 minutes before carving.

Buttery Mashed Potatoes
6 medium Russet Potatoes
1/3 cup Milk
3 tablespoons Butter
Salt to taste
Black Pepper to taste

Peel and cut potatoes. Place in a large pot with enough water to cover potatoes by 1-inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 15 minutes.

Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 2 or 3 minutes. Keep warm.

Carefully pour potatoes into a colander and drain well. Return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are dried and any remaining water has evaporated, about a minute. Lightly “smash” the potatoes with a potato masher.

Add warmed milk a little at a time, mashing between additions, until desired consistency has been reached. Taste, adjust seasoning as desired. Keep warm until ready to serve.

Southern Chicken Stock Gravy
2 tablespoons Bacon Drippings
2 tablespoons Flour
2 cups Chicken Stock
Salt to taste
Black Pepper to taste

Melt bacon drippings in a heavy bottom skillet over medium-high heat. Once bacon drippings are melted and begin to foam, sprinkle with flour. Whish until smooth, cook for about 2 minutes to create a roux.

Slowly whisk in the chicken stock. Reduce heat and simmer for 10 minutes or until gravy has thickened. Season to taste with salt and pepper.

Butter Peas with Pearl Onions
1 can Baby Peas
1/3 cup Pearl Onions
1 tablespoon Butter

Drain peas; place in a saucepan over medium low heat. Add onions and butter. Simmer until peas are heated through and the butter as melted.

Keep warm until ready to serve.

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Your ways, O Lord, make known to me;
teach me Your paths,
Guide me in Your truth and teach me,
for You are God my savior.