Breaking the code

Hard as it is to believe, there are actually many skills and talents I simply don’t have, or have been unable to master.

I can’t juggle.

I dance like everyone’s looking.

My artistic abilities are limited to drawing crooked straight lines.

I play the guitar badly, but at least it’s only three chords.

And when I sing, the dogs howl (in pain) at the moon.

But for all those things I can’t do, I can do one thing better than just about anyone you know: load a dishwasher.

In what can only be described as a freakishly Rain Man-esque talent, I can pack more into a dishwasher than you or my family would think possible. When someone else tries their dishpan hands at it, there’s usually still a pile of dirty dishes left in our fabulous, deep farmer sink we installed during the year of the remodel. I think because the sink is so deep, people who shall not be named feel it’s okay to leave a lot of dishes in there because at a casual glance, they’re out of view.

Anyway, then I have to go to the kitchen, rearrange the dishes in the dishwasher and fill up all that newfound space with the dishes in the sink.

The other skill I have is I know when dishes in the washer are dirty and when they’re clean. Apparently other members of my household do not possess the laser focus and McGyver-like resourcefulness that would let them suss that out.

After all, it would involve opening the dishwasher door and looking in. What are we, detectives?

So my son, in between his Hollywood moving and shaking, and wheelin’ and dealin’, came up with a code. It involves a magnet, with a design by Mike Mitchell (also a Mondo artist), that used to be on the trunk lid of his car before he sold it to Carmax.

The hand magnet takes its place of honor along with my Springsteen On Broadway magnet, and my wife's "I am Inigo Montoya. You killed my father. Prepare to die." magnet.

The code is elegant in its simplicity: thumbs up for clean dishes, thumbs down for dirty dishes. And so far it's working like a charm.

The problem still remains that, for some reason, because I have this gift everyone expects me to do my precision loading of the dishwasher every night—even if I didn't participate in any way in dirtying the dishes. So I've developed a simple, easy to understand code of my own to let them know when I will and won't be their nightly clean up crew.

All I need to use it is a magnet with a different finger.

Limited menu

I'm married to an insanely great chef. She has a degree in Culinary Arts, she's cooked at the James Beard Foundation in New York and she was a pastry chef at an upscale, white tablecloth restaurant called Amis. She's one of those frustratingly creative chefs who can open a cabinet, see a box of rice, a bottle of syrup and some week-old crackers and whip up a spectacular meal from it. Including dessert.

Needless to say we eat pretty well around here.

You'd think with all the meals she's made for the family, and all the years we've been married, some of that culinary know-how would've rubbed off on me. You'd think that. But you'd be wrong. Cooking wise, I'm still pretty much at the same skill level as when I came into the marriage. One thing I know how to make, and make pretty damn well, is meat squares.

Hang on, I'll tell you.

First you go to the market and get some ground beef. A pound, two pounds, three pounds depending on how many people you're feeding. Then you mix it up with ketchup, onions and some salt and pepper. Mix it up good, and flatten it into a square Pyrex dish. Place in oven at 350 degrees for twenty minutes, then serve to a grateful, hungry public.

I know meat squares isn't the most appetizing name. It even sounds like a euphemism for something far less savory. But when you bring that hot meat square out of the oven—I prefer using the Hello Kitty oven mits—I guarantee mouths will be watering. They may be watering for something else, but still.

The other dish in my pre-marriage repertoire is a little item I like to call the open-face, reverse turkey melt. Here's how it goes.

Take two pieces of bread, I prefer sourdough. Then squirt the ketchup of your choice into a design of your choice on each of the slices. Sometimes I'll make a happy face, other times it'll be the sun with ketchup rays emanating from the sides. One time I tried to do the comedy and tragedy masks, one on each slice. Let's just say tragedy won out.

Next, put a couple slices of turkey on each slice of bread, and sprinkle some shredded pepperjack cheese over each slice. Then put them your toaster oven for four and half minutes at 275 degrees.

When the little bell dings, out comes a hot, cheesy, delicious, almost real tasting meal.

Of course, the good news is I don't have to make a meal for myself very often. It's intimidating being married to someone who can cook anything when I'm only limited to a couple dishes of my own. Don't get me wrong, I can do a few other things. Eggs scrambled or over easy. Put pasta in boiling water. If I'm feeling particularly healthy, even steam some broccoli. But those things aren't my creations. I just know how to do them.

As a gift the wife gave me two cooking classes at Sur La Table not too long ago. I took the first one, which was called The Ten Things Every Chef Should Know.

In my cookbook, number eleven is meat squares.

Maids' day off

The living room is a little out of control. So is the bedroom, the hallway and the garage.

It's not for lack of good intentions, and it's no one's fault. It's just that there's life in progress. In fact, there are four of them in progress. And sometimes, in the ebb and flow of volleyball games, client meetings, board meetings, jazz concerts, getting some writing done and walking the dog, cleaning up a bit as you go gets bounced to the bottom of the To Do list.

Of course, like everyone, we do have a threshold. We measure it with those sticks they use in the south every time a river overflows its banks. When it gets to three feet, we stop every thing and clear the battlefield.

Like some people, we have a housekeeper that helps us stay on top of it. Well, she tries. Honestly, she's not very good. On days she's here, we come home to dirty dishes in the sink, unfolded laundry on the couch and cleaning rags on the washer as opposed to in it. Instead of cleaning for the maid, we have to clean after the maid.

Suffice it to say she's not here for the long haul.

I recognize it's a first-world problem, and that families all over the world are struggling with far more serious and pressing issues than a clean house. I see stories about it all the time on the TV.

That is, I would. If I could see the TV.