When I was a girl, back in the Stone Age, Labor Day meant just one thing – school would be starting the very next day as fall had arrived. It didn’t matter what the seasonal calendar had to say about it. You started a new school year in the fall, and that was the day after Labor Day.
Because school began on Tuesday, Labor Day tended to be spent close to home. Back then family trips were made in the station wagon and three day weekends did not provide enough time to get to wherever and back again. People generally didn’t fly and that was because families tended to be much larger. Our family of four children and two parents was small in comparison to many of my friends. What’s that they say – cheaper by the dozen? You only needed to buy clothes for the oldest boy and girl. From there, everything was passed down and by the time the youngest wore it, there were more patches than original outfit. Coming from a tight-knit predominately Catholic community, children were not teased for their hand-me-downs. While the boys did get to go shopping for a new pair of britches, girls wore home-sewn dresses. Only our shoes were new. As a result, there was no label-envy. At least not in the fashion sense. Now when it came to a new bike or pair of roller skates under the Christmas Tree, you bet the latest mattered.
I think another reason kids didn’t get teased or bullied the way they do now is because very few children were on their own. Even the least popular child at school had brothers and sisters who made sure things were good. Although sometimes kids did tease. When they did, an adult generally stepped in and put an end to such nonsense. I can remember one Valentine’s Day when the teacher said two things to the class. First, if you are going to pass out Valentine’s Day Cards, you needed to have one for each student. Second, our class was selected to host the “special” kids for the party. So I got a list from the teacher of those who typically weren’t a part of our class to make sure that I had a card for everyone. The uproar from some of my classmates when I had gave Cards to the “special” kids took me by surprise. I’m glad that I did even though I was teased because I was the only one besides the teacher who bothered with our guests. Their teasing wasn’t vicious or all that hurtful. They just made kissy faces to which I replied by sticking my tongue out as I continued to pass out my cards. Needless to say we all got into trouble.
Wow – wandered off for a bit. Today’s post is suppose to be all about Labor Day. I just remember the holiday a bit differently than it’s observed today. For us it was a backyard barbecue of more than just hamburgers and hot dogs. Often Dad grilled up chicken or ribs. Our house was the place to hang out for close friends and family. There were easily a dozen kids or more having the time of our lives together. We played badminton or croquet while the adults visited around the grill. I do miss the simple moments in life.
Happy Labor Day to one and all.
Golden Eagle Barbecue Chicken Thighs
Golden Eagle Barbecue Sauce
1 (32 oz) bottle Hunt’s Ketchup
1/2 cup Water
3 tablespoons Dry Mustard
2 teaspoons Black Pepper
2 tablespoons Barbecue Seasoning
1 tablespoon Worcestershire Sauce
1/2 cup Apple Cider Vinegar
1 tablespoon Chili Sauce
1 tablespoon Liquid Smoke
Empty the ketchup into a sauce pan. Pour the half-cup water into the now empty ketchup bottle. Swirl around to gather any remaining ketchup. Pour into the sauce pan. Add dry mistard, black pepper, barbecue seasoning, Worcestershire Sauce, vinegar, chili sauce and liquid smoke. Whisk to blend.
Bring sauce to a boil. Reduce heat, simmer for about 15 minutes. Remove from heat; let sauce steep until cooled to room temperature for the flavors to blossom.
Divide sauce in half. Use half of the sauce as a rub and marinade, the other half for serving with the chicken. (The empty ketchup bottle is a great way to serve and store any remaining sauce – just make sure you create a lable so no one puts barbecue sauce on their French Fries!)
Chicken Thighs
4 large or 8 small boneless Chicken Thighs
Lay chicken thighs out in a marinating container. Drizzle with sauce, rub into the meat. Turn thighs over, spread more sauce over the meat, rub in.
Refrigerate the chicken for a minimum of 4 hours for the flavors to soak in. The longer the better.
Lightly oil the grate of a grill to prevent meat from sticking. Heat for about 6 minutes on medium-high heat.
Grill chicken, brushing with more sauce as desired. Let grill for about 8 minutes or so per side, depending upon size of the thighs.
Pull from the grill, slather with more sauce. Serve grilled chicken with Steak Fries and Butter Corn for a delicious yet casual grilled chicken supper.
The Lord comes to judge the earth.
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