Wednesdays Are Wild

While I like to say Wednesdays in our Menu Planning is Wild as in anything goes, that would not be completely accurate. It’s not like on Wednesdays I wake up and say “let’s go to the market and see what falls into the cart for tonight’s dinner.” The fact that I plan out the entire week tells you even on Wild Card Wednesdays there’s a plan.

We all have our coping mechanisms to navigate through life. Mine is to appear to have a plan. It’s my security blanket, to make me seem in control. Lists, plans, schedules and set routines were once far more prominent in my life than they are today. I use to put a calendar up on the fridge with every day planned out in detail. When Hubby and I took road trips every stop for gas, food, rest and so forth was planned out in detail. Not only where we would stop, but for how long. The first time friends when with us on a five-hour drive to San Diego, they could not believe I had stops mapped out down to the mile-marker and the minute. Hubby told them “Welcome to my world.” Kiddo’s toys were kept in boxes that were labeled and then stored alphabetically in a closet. Everything had an order to it. Nothing was left to chance. With the exception of our weekly menu, none of that applies today. When it comes down to it, planning a food menu simply makes shopping easier.

With Hubby’s help and understanding I’ve learned to let go of the crutches I once felt were necessary in order to feel sane. Whither we want to admit it or not, our childhood experiences shape much of the quirks in our personality that we carry into adulthood. I grew up in an amazing time. It was the time of single-income families, marriages that lasted a life-time and friendships that were true. I also grew up with a mother who was mentally ill. I’ve never hidden that. Looking back, while for her sake I wish she did not suffer as she did, having Lucy Ricardo as a mother did have its moments. There were times when she was so very sad, and those were the times that she needed to be hospitalized. Most of the time she was this free-spirit. I never knew what I would be coming home to find. She would hang tin cans all over the house, or paint rainbows on the living room wall. Once she went into my bedroom, put on bell-bottom pants and said the two of us should run away to Big Sur and live in a commune. My friends thought my mother was amazing – so full of life and fun. I wanted stability. I wanted to be able to go to school in the morning and come home to the same person. While not officially having multiple personalities, I never knew which one of her wacky characters might be waiting for me at the end of the day.

For the longest time I relied on my faith and my lists. God was in charge of the big things, while I controlled all the little day-to-day things. How silly is that – we are never in control. The only thing we can control is how we react when the train jumps the tracks. Prayer goes a long way in those moments. From a place of peace is the best place to respond. Anger and frustration are our enemies. Love, understanding, forgiveness are the true pillars of strength. Yeah, now that I’ve unburdened myself, shall we head to the kitchen and see what’s on the menu for a Wild Card Wednesday?

I’ve got to tell you, the idea of putting Sherry in the gravy was scary. Sherry has such a distinct taste. Yet it truly brought an unexpected layer of flavor to this dish. Salisbury Steaks for Grownups is what this should be called. Enjoy!

Hamburger Steaks in Sherry Onion Gravy
1 lb Ground Beef
1 large Egg
1 cup Breadcrumbs
Pinch Black Pepper
1 teaspoon Seasoned Salt, divided
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1 teaspoon Worcestershire Sauce
1/2 large Yellow Onion
1 tablespoon Vegetable Oil, divided
2 tablespoons Butter
3 tablespoons Flour
1-1/2 cups Beef Stock
2 tablespoons Sherry

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, 1/2 teaspoon salt, onion powder, garlic powder, and Worcestershire sauce. Form into 4 balls, and flatten into patties. Set aside.

Cut onion in half from root to tip. Peel, slice into thin half-moon rings. Break onion apart.

Heat 1/2 tablespoon oil in a large skillet over medium heat. Swirl to lightly coat the bottom of the pan. Fry the patties nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Heat remaining oil in the now empty skillet over medium heat. Scatter onions in the skillet. Sautee until lightly golden brown. Remove onions from the skillet, set aside.

Once the skillet is empty again, melt butter into the pan drippings. Sprinkle flour over the drippings in the skillet. Stir flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually stir in the beef stock and sherry. Season with remaining seasoned salt. Simmer over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties and onions to the gravy, cover, and simmer for another 10 minutes.

Place patties on a rimmed serving platter. Spoon gravy over the top. Serve with Buttery Mashed Potatoes and steamed green beans. For an extra-flavorful mash, try adding granulated bouillon to the cooking water. Yum!

Buttery Mashed Potatoes
6 medium Russet Potatoes
1 tablespoon Granulated Chicken Bouillon
1/3 cup Milk
4 tablespoons Butter
Salt to taste
Black Pepper to taste

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

Heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.

Carefully pour contents of the pot into colander, drain potatoes well, then return potatoes to pot. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 1 minute. Remove from heat, cover pot with a few paper towels to absorb the steam and further dry the potatoes, about 5 minutes should do it.

Lightly “smash” potatoes with a potato masher. Add warmed milk, continue to mash to desired consistency.

Taste, adjust seasoning as desired. If necessary, warm gently just before serving.

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Merciful and gracious is the LORD,
slow to anger and abounding in kindness.
Not according to our sins does He deal with us,
nor does He requite us according to our crimes.
O bless the Lord, my soul!