BASEBALL SEASON IS IN FULL SWING!
watching my son do what he loves. He has already achieved more than I could have imagined by earning a spot as a starter on the roster. He beat out older and more experienced players and I feel a little bit of extra pride when they announce the starting lineups every game because most of the time, Mikey is the only freshman on the field, for either team. So far he’s killing it, working hard, practicing every day, and he still managed to make dean’s list his very first college semester, and expects to make it again second semester. Watching my son play is something that I truly cherish. We’ve had many raw, cold, rainy nights this year, and even though my wife and I are both freezing, that pride in my heart helps keep me warm. Whenever I watch him take the field I think how much my grandfather (my Papa) would have loved to see Mikey do
For those of you that know me, you know that my son’s baseball career is a big part of my life. Last year he was the captain of his high school varsity team and he earned the Most Valuable Player award at the conclusion of this season. Partway through the year his dream of playing college baseball came true and he committed to Eastern Nazarene College in Quincy.
Now, the college baseball season has started and I am so lucky to continue
this. As much as I wish he was still here, I like to think that he’s watching from upstairs, with the best seat in the house, and cheering on his great grandson.
• 1 1/2 lb flank steak • 1/2 cup unsweetened coconut milk • 2 tbsp lime juice • 1–3 tbsp Thai red curry paste • 1 tbsp fish sauce INGREDIENTS DIRECTIONS 1. Freeze flank steak for 30 minutes. Cut crosswise, against the grain, into thin slices. 2. In a medium bowl, whisk together coconut milk, lime juice, curry paste, and fish sauce. Add steak and toss to coat. Cover and chill for 8 hours. 3. In a small saucepan over medium heat, combine coconut milk, curry paste, brown sugar, and fish sauce. Bring to a gentle boil for 3 minutes, stirring occasionally. Add peanut butter and stir until well blended. Remove from heat and add lime juice. 4. Thread the marinated meat onto 12 long skewers. Grill until beef is medium rare, 1–2 minutes per side. 5. Transfer satay to a platter and serve with peanut sauce. Grilled Red Curry Beef Satay With Peanut Sauce Inspired by StarTribune.com For sauce: • 1 cup unsweetened coconut milk • 1–2 tbsp Thai red curry paste • 1 tbsp brown sugar • 1 tbsp fish sauce • 1/2 cup creamy peanut butter • 1 tbsp lime juice
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