By My week with the kids. The fireflies in the backyard at dusk. Thursday Jerome and I took our breaks together and talked restaurant. The dream is closer than it was a year ago.
Pop's in the recliner. Tigers on. Sugar in range this week. Sunday at Mama's. She made greens with hambone the way she has since 1985.
Ribs on the smoker. St. Louis cut. Dry rub developed in 2022. Six hours. The block smelled like dinner.
Aiden's 10. The youth basketball league. I'm coaching. He's the best player on the team and he knows it. Zaria's 7. Helps me cook on a step stool. Has opinions about the seasoning.
The week held. The kitchen held. The chain holds.
The drive home Friday was the long way around. I took Outer Drive past the lake. The water was still. I do not always notice the water. I noticed Friday.
Stopped at Eastern Market Saturday. Got chicken thighs, bacon, a watermelon, and a pound of greens that I did not need but bought anyway. The vendors know me by name now. Three of them asked about the family.
A neighbor down the street gave me a tomato plant Saturday. He grows them on his porch. Said he had extra. I put it next to the back step where it gets the afternoon sun. Detroit gardens are improvised victories.
Watched the Tigers Sunday afternoon. Lost in extras. Detroit reflex. I yelled at the TV the way Pop used to yell at the TV. The TV did not respond. The bullpen will probably not respond either.
Plant ran clean this week. The line ran. The body held. The paycheck is the paycheck.
I cleaned the smoker Sunday morning. Brushed the grates. Emptied the ash. Wiped down the body. The smoker repays attention. So does most everything that matters.
The custody calendar holds. Aiden and Zaria alternate weeks. Brianna and I co-parent without drama now. We do not always have to like each other to do this right.
I read for an hour Sunday night. A book about the auto industry. Half memoir, half history. Made me think about Pop and the line and the fragile contract that built the middle of this country. I underlined the parts that hit.
I took a walk around the block Sunday morning. The neighborhood was quiet. The trees were the trees. The light was good. I waved at three porches. The porches waved back. Brookline holds.
The Lions on TV Sunday. Lost on a missed field goal. Detroit. The neighborhood collectively groaned at the same moment. You could hear it through the windows.
The kids next door knocked over my trash cans Tuesday night. Their dad made them help me clean up Wednesday morning. Good man. The kids apologized. I gave them each a Capri Sun. Cycle complete.
Pop sat in the recliner Sunday. He fell asleep before the third quarter. We covered him with a blanket.
Filled the propane tank Wednesday. The smoker is the only appliance I baby. Wiped it down. Checked the gaskets. Checked the temperature gauge. The smoker is mine the way Pop's torque wrench was his.
A reader wrote in about the smothered pork chops. Said her late husband loved them. I wrote back. I told her about Pop. We exchanged three emails. She's in Saginaw. She's coming to the city in the spring.
Truck needed an oil change Saturday. Did it myself in the driveway. Took an hour. The neighbor across the street gave me a thumbs-up from his porch. I gave him one back. Detroit men do not waste words on car maintenance.
I bought that bacon at Eastern Market on Saturday without a plan for it — just knew it needed to come home with me. By Tuesday night with Aiden and Zaria at the table, this was the move: cheesy tater tots with Canadian bacon, fast and filling and the kind of thing where Zaria gets up on her step stool and wants to help layer the cheese. The smoker is for Sundays. Tuesday is for getting food on the table and hearing about basketball practice. This recipe holds up for both.
Cheesy Tater Tots & Canadian Bacon
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4
Ingredients
- 1 bag (32 oz) frozen tater tots
- 6 oz Canadian bacon, diced into 1/2-inch pieces
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream, for serving
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat and prep. Preheat oven to 425°F. Lightly coat a 9x13-inch baking dish with cooking spray.
- Bake the tots. Spread frozen tater tots in an even layer in the prepared dish. Bake for 20 minutes, until beginning to crisp and turn golden at the edges.
- Add the bacon. Remove the dish from the oven. Scatter the diced Canadian bacon evenly over the tots. Sprinkle garlic powder and black pepper over the top.
- Add the cheese. Layer the shredded cheddar and Monterey Jack evenly over the bacon and tots. Return to the oven for 5 to 7 minutes, until the cheese is fully melted and bubbly.
- Finish and serve. Remove from the oven and let rest for 2 minutes. Top with sliced green onions. Serve directly from the dish with sour cream on the side.
Nutrition (per serving)
Calories: 410 | Protein: 18g | Fat: 21g | Carbs: 40g | Fiber: 3g | Sodium: 870mg