And now, I can visit only in thought and memory…

We can’t know everyone, and most of you will not have known Rick. He was the one dressed only in a tin-foil diaper, appearing at the stroke of midnight as the Baby New Year at a party in his senior year at high school. He was the fellow who would do something like that and think only – What larks!

That served as my introduction to the real Rick Smith, who at the time was a part-time DJ at KTMC in McAlester, where I was working afternoons. Many years later, when I returned to the station as manager, I hired Rick to work morning drive. By then, we were good friends and had a long history as such.

As an ice-breaker at the first staff meeting, I offered a fifty-dollar bill to the person with the most “unusual” item carried with them in their purse or billfold. There were some surprising things produced, but the staff agreed that carrying a folded picture of tennis star Chris Evert was unusual – to the point of being somewhat bizarre. Rick got the fifty.

He was never shy about his enduring crush, although I never did know the basis for it. Rick – over the years – kept company with some of the most beautiful women, and I teased him that his search for the perfect woman in his life should start with his tossing out of the folded Chrissie Evert.

When Rick and I called each other “brother,” it was not slang, but a term born of fraternal affection, as of adopted siblings. Often, Rick was “me brogie” – my corruption of Brother and Droogie, from Alex’s description of his henchmen in A Clockwork Orange. As a fun-loving droogie, there was none better than Ricky T.

With younger brother Robbie, we made the small town night life circuit, which mostly consisted of young men sitting or standing and looking at sports on wall-mounted televisions. We were cavalier in our regular weekly forays, but it was Rick who was in his element. He had DJ’d at a local spot – Crazy Uncle Alberts – and perhaps it was that experience that worked to his advantage.

Once, I arrived at the radio station at sign-on time, only to find him in the parking lot with a young woman sitting behind the wheel of a car I did not recognize.

Forgot my keys, said Rick. He grinned and scrambled out, and we hurriedly got the lights and the transmitter fired up.

He took a fill-in position at K95FM in Tulsa when I was news director there, and Paul Langston put him on a weekend shift at the oldies station to get him more hours. Steady work never did come to pass. I don’t remember how the opportunity arose, but Rick came into his own when he joined a station group in Grand Junction, Colorado. The town was small enough for comfort but cosmopolitan enough to draw vacationing A-Listers.

His quick wit always at the ready, Rick immediately became a recognized character about town, hailed and hand-shaken as we entered a popular restaurant when I visited one summer. Once settled in, he pointed at the door and described how he had once pulled open that very handle and barreled in, nearly knocking down a woman who was exiting at that same moment.

It was Chris Evert.

In the company of Elton John.

Because we were brothers, Rick admitted to me that he had once rehearsed a series of lines that he intended to use in the event that he should ever meet Ms Evert (I almost typed “ran into her” – but that would have been too literal). He confessed that he was completely overwhelmed and rendered speechless when the event actually occurred and that he only managed to mutter something apologetic and largely unintelligible.

But he HAD met her, he maintained with pride.

It might have been a long-lived career in Colorado for him, but his health took a sudden and serious turn that kept him off the air long enough that his position was filled. When he called me, he had just taken a fall and injured his wrist along with his pride.

By then, I had left broadcasting after a twenty-year career, and was working as an apprentice cook, with the idea of opening a restaurant. I convinced the owners to hire Rick as a line cook and that between the two of us, we would produce the work of three employees. They fell for it. And we made good on the promise.

Even with one arm in a sling, Rick became efficient at the grill, and – to both of our surprise – he enjoyed it. When his mother’s health began to fail, Rick moved out of my guestroom and back to McAlester to help in her care. There he continued to spend time cooking in addition to some microphone work at some of his old haunts.

My plan was to take a sojourn down that way, to reconnect and reminisce, someday soon. Alas, I have delayed too long.

But I tell you, brother, all it was – was that I was young. But now as I end this story, brother I am not young, not no longer, oh no. And my brother has passed from this life.

Where I itty now, O my brothers, is all on my oddy knocky, where you cannot go. Tomorrow is all like sweet flowers and the turning young earth and the stars and the old Luna up there and your old droog, all on his oddy knocky seeking like a mate.

Sleep well, me brogie.

Back then: Doctor My Eyes. Now: Doctor Everything.

The exact chain of thinking is already lost, but Dustin told me he was going to a concert this evening and suddenly I’m reminiscing about a random show I once attended.

Somebody on Facebook mentioned The Eagles and now I’m trying to recall my own history… wondering whether I had seen them opening for the Rolling Stones (nope, that was Stevie Wonder) – searching the internet for clues to my own past, then BAM!

There’s a memory, courtesy of David Dean and the Tulsa Poster Project.

Bonnie Raitt, opening for Jackson Browne at the Tulsa Assembly Center. How well I remember it!

bonnieRaittPoster

That’s a lie. I remember the show pretty well, and some things vividly. Other aspects that might have been important at the time – nah, not so clear. Hey. It was 1974.

I remember I was poor as a churchmouse, working as a 10-speed bicycle mechanic while attending broadcasting school. Money was so tight that I couldn’t eat on Saturday until after the weekly paychecks were handed out (after lunch). The girl behind the counter at Burger Chef (where I ate almost every day) figured out my dilemma and starting slipping a little hamburger across the counter to go with my Saturday Cola-only lunch.

It occurred to me that I could return the favors and ask her to go see the just-announced Jackson Browne/Bonnie Raitt concert (okay, so my little Chef was cute too…). Saved up. Bought tickets.

Not so clear these days whether she suddenly changed jobs or whether I was too chicken to ask her out. At any rate, I made it to the concert… probably by myself. (Did I mention that some parts of this memory weren’t as clear?)

bonnieRaittPicture

Maybe it was the fact it was a Wednesday, but even the cheap seats were great. There weren’t enough people to fill the floor area of the arena. There were some folks seated in the first section on either side of the stage, but they weren’t much closer than anyone else.

In fact, when the spotlight first hit Bonnie, she grabbed the microphone and called out – “Is this everybody?” and pointed out at us. “We ought to just clear the chairs out and rollerskate!”

We made up for our lack of numbers with enthusiasm. None of us was disappointed in the performance, and I was only slightly embarrassed when one of us in the audience shouted out “Rock and Roll!” in the middle of one of Jackson Browne’s tender ballads.

How I first heard of Bonnie Raitt also escapes me these days, but I believe I was as anxious to hear her perform as I was the better-known Jackson Browne.

I know it was my ol’ buddy Mike that drove us down to the Rolling Stones concert in Texas, where we were surprised to learn that Stevie Wonder was opening the show. And it was Mike who occasionally lent me his glasses during the show so I could see the stage from the nosebleed seats we were in.

So, Mike, if it was you sitting with me in the Browne/Raitt audience, it wasn’t so much forgettable – just Burger Chef Girl: Plan B.

Just like Grandma used to make it…

Believe me. The art of cooking has changed, and not just the microwaves, blenders, and Ginsu knives. Today’s recipes are tested in laboratory-type test kitchens, ingredients change, and there is a focus on food safety that wasn’t so up-front in the old days.

Then, there are some prep stages that we skip, these days.

1902cookbook

From the Harper’s Cook Book Encyclopaedia (1902) and the section on Poultry:

Fowls to be tender should be killed two days before they are cooked. When plucked, singed, and drawn, rub clean outside, and wipe inside with a wet cloth.

I’m betting my grandmother would know the steps to pluck, singe, and draw a chicken. Don’t know if those skills were passed on. To be honest, I would have no clue as to whether a plucked chicken had been singed or drawn.

Porridge? Not just in nursery rhymes – but might as well be. The recipe has enough mystery that I wouldn’t want to tackle it, things like “a half a pint of whole groats.” Even the spell-checker got nervous at that word, displaying its wavy red line. Don’t know groats, but they are boiled for two or three hours with water added “if too thick.”

Our infatuation with bacon isn’t a new thing, but a hundred years ago there was a third cooking method besides frying or baking. After covering the slices with cold water, the bacon was brought to a boil, “removing all scum as it arises,” and simmering until thoroughly done. (An hour and a half for two pounds.)

I imagine some of these recipes were traditional family favorites handed down from the 1800’s or earlier, with basic spices found in most kitchens. The dishes themselves are almost exotic in themselves. Entries for Beef Tongue (4 versions, including “smoked, a la Marigold). Sheep’s Liver, Fried. Scotch Haggis. (I’ve seen this one at the Scottish Festival, but admit to not having tasted it. Seeing the recipe just now reaffirms my decision to pass on that vendor’s offerings.)

And here is “Beef Stew, Irish.” Not accomplished in quite the same fashion as our own recipe, but I’m sure the result was quite tasty when our cars were basically carriages without the horses with the addition of a loud, pockity-pock engine. (That’s a 1902 Oldsmobile in the picture, the same year the cookbook was published. That year, most folks would walk or travel on horseback, a fact of life that remained until well into the next decade.)

1902olds

Here’s some advice from back when that car was just introduced: “When the blue smoke arises from the fat, a small piece of stale bread should be dropped into the kettle. If the bread is browned in one minute, the fat is ready for frying breaded chops, croquettes, fritters…” Not sure those instructions are as sound today as back then. I was taught that when smoke “arises from the fat,” the next stage is flames, as in – grease fire!”

Stuck into the pages of this old cookbook is a newspaper clipping with three recipes. Turning over the old, yellowed paper revealed a column of classified ads, and after completing a little investigation, I’d wager this paper came from Spokane, Washington at about the same time the book was published. (By 1909, Ed McCaffrey was teaching plumbing, but was still listed in his advertisement as being on Riverside avenue, with the same telephone exchange.)

The last ad on the page? The BOOK NOOK HAS A BIG LIVE live line of popular fiction, etc. We buy, sell, exchange.

Some things don’t change.

Come in for books or lunch, or books about preparing lunch!

McHuston

Booksellers & Irish Bistro
Rose District
122 South Main St. Broken Arrow OK!