I packed a carry-on.

Five days of beach, food and family stress in front of me.

I promised myself, more beach and food than stress.

I succeeded, I think.  Who doesn’t go home to visit family and return to their own lives completely unscathed?  I’d love to meet the gent or gal who can do that, so they can give me some pointers.

Regardless, I went down with the best thoughts in mind.  I hadn’t seen my family in almost 6 months.  I was craving mother’s cooking and dimply smile, dad’s hugs and ridiculously kind words, Lou and Tom’s awkward brother silence, bonding time with my soon to be sister in law and bonus laughs and meal time with my aunt and uncle.  

I packed a carry on.

I packed a carry on with 6 wife beaters, stretch pants, a sundress 2 bathing suits, 2 dozen bialys, fresh mozzarella, prosciutto, frozen fava beans and my dad’s favorite licorice.  I was trafficking more food than clothing.  I don’t think I even packed underwear, as my intention was to be in a bathing suit for the majority of my days.  A bathing suit is bra and underwear built into one and it also has the ability to graciously expand while eating. 

I was set.  

I spoke to my mother the evening before I left, I said: my first stop will be to your refrigerator and then to the beach.  She replied: I’m sure it will be, Tinamarie.  My mother knows me all too well.  I can’t sun on an empty stomach.  I need to be satisfied.  Not full, but just full enough to sustain my tanning energy through lunch.

On the same call, she asked if I wanted her to make me anything special.  I’m 31 and love that my mother and my aunt, without fail, every time I visit, ask if I want anything special.  I requested a roasted vegetable tart that my mom makes. It’s impeccable.  A work of art, really.  Layers of roasted eggplant, zucchini, yellow squash, onions, tomatoes and grated pecorino - swaddled in a homemade cornmeal shell.  This is one of my favorite food items on the planet.  Were I to make it, it just wouldn’t taste the same.  I haven’t even attempted to make it at home.  This is my mom’s mini-masterpiece.  I want it to remain my mom’s mini-masterpiece.  I want it to be something my mom will forever make when she knows I’m coming home for a visit…  

I opened the refrigerator door, the one in the kitchen - not to be confused with the one in the garage - as we have 2 refrigerators - and found a vegetable tart that was thick and stacked and laden with love.

Like the perfect mother, my favorite beach and pool snack was awaiting me.   
She cut me a piece for lunch.  We sat together, at the dining room table and ate.  Tania and my dad joined us.  And, although I didn’t want to share my vegetable tart - I did.  
I did share it.
Quite reluctantly and with a half “of course I’ll share this!” smile. 

With the 110 degree heat index, I sunned myself much like I normally do - with SPF 15 and like a rotisserie chicken.  I turn my body, in my chair, like a human sun dial.  Straps down, chest out, 30 minutes.  Rotate.  I even got my mother to join me.  We’d pack a cooler, together, in the morning.  Vegetable tart, roasted vegetable dip (my other favorite), crackers, cubes of Jarlsberg cheese, watermelon and chocolate chip cookies.  And water.  Yes, water is important when sunning and taking in so much salt.

The 5 days went to0 quickly.     
The food didn’t stop coming.

Below are the noms with a brief description of each.   

Roasted Vegetable Tart
No further description is needed.  
This veggie tart is the noms.  

Asian Slaw
Made by Mom with hints of sesame oil and diced scallion; making this slaw a treat and a delightful accompaniment to any family BBQ (which it was, see steak below).  

Grilled Corn
First boiled, then rolled in oil and salt and placed on the grill.
Next time I want mom and dad to take this to another place…
Like with mayonaise, queso fresco, cayenne and scallions and chives sprinkled on top. Note to self.  

Flank Steak
Grilled by Dad and Uncle Al, but prepared and marinated by mom, these pieces of steak were big.  Like Fred Flinstone big and marinated with a brown sugar and soy sauce concoction.  The asian slaw made a fantastic side for this steak.  

El Completo 
The epic Chilean hot dog I’d been telling my family about for 5 years - since my trip to Chile.  Diced avocado, tomatoes and onion perfectly spooned a top a grilled weiner and topped with mayonaisa.  I like to line my bun with the mayo and plop the dog and trimmings on top.  My mom agreed that this is an exceptional way to wolf down a weiner.   

Spaghetti Aglio et Olio
A la Aunt Deb - this was the main pasta for Father’s Day with the Corrado’s and Parker’s.

Mussels In White Wine 
Also prepared at the hands of Aunt Deb - the mussels were served as the after pasta pickins.’  I could drink shallot, wine and butter broth now.  At 11 am.  

Tilapia With Peach Salsa & Cous Cous With Sauteed Zucchini
Mom worked late, so Auntie made some tilapia with a sweet and spicy dry rub for dinner.  The tilapia was rubbed down, drizzled with olive oil, baked in the oven and topped with peach salsa.  I did some minimalist cooking, by dicing up some zucchini and onions and sauteing, to add a little flare to some cous cous.  

Bulgar Salad
This is another Auntie staple - bulgar steeped in hot water and mixed with various veggies and dressed with olive oil.  She often serves this with fennel, avocado and grilled chicken - for a fancy little lunch that always impresses the masses. 
BBQ Baby Back Ribs With Homemade Special Sauce
Aunt Deb thought my last meal should end on the pig.  Since I do so very much dig the pig.  Mom whipped up some awesome BBQ sauce, from scratch, with ketchup, brown sugar and other ingredients (I was too busy taste testing) and Dad, Lou and Tania stood in front of the BBQ, in the 110 degree heat to make this farewell meal one I will crave until the next time we meet.  
All the baby back ribs that made their way to my tummy
Biscuit (Southern, nommy, buttered and grilled) Biscuit
No trip to South Carolina would be complete without a big, fat, buttermilk good and buttered up - biscuit.  Dad and I shared a very emotional and delightful breakfast at the Eggs Up Grill - before I departed on my flight back to NY.  The biscuit, as always, quite memorable.  The time with my dad, stamped in my being - forever.  Big guy, big heart, beautiful words.