Summer View: Will’s Bench &Grilling Tips

Grilled Steak

juicy grilled steak

Will’s Bench at Lake Elise in Middlebury, CT  is a wonderful place to sit and watch the world go by. Peaceful and filled with wildlife, the area is perfect for bird watching or fishing for large mouth bass. Dogs sniff the banks and often dive in for a cool swim. I especially love sitting on the bench on a summer morning having coffee with old friends. The kind of friends that are tried and true, have been around through thick and thin and after all these years are still willing to sit in silence and shed a few a tears or laughs recalling the antics of our kids. The morning mist rises off the clear water flecked with lily pads as the warmth of the sun breaks through.

BFF's Bev & Carol

BFF’s Bev & Carol

Friends like Bev and Carol are priceless. Every griever needs at least one Bev or one Carol in their life, but preferably both. They are the kind of selfless people who know how to step outside themselves for the good of another. It comes natural to them. Their simple presence creates a safe and comforting atmosphere that invites the sharing of feelings and healing. So much healing has taken place on this now weathered wooden bench on the edge of a lake–even on the day that bird pooped on my hand.

summer view from the bench

summer view from the bench

Another summer view

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IMG_0211Let me know if you ever get to Lake Elise, but until then let’s get grilling. We all love a good steak, so it being summer let’s share a few grilling tips plus a delicious recipe that also includes grilled watermelon. That’s right-grilled watermelon.

  1. Take the chill off your steak by removing it from the fridge 30 minutes before grill time. It will cook more evenly.
  2. Pat the steak dry with paper towels to avoid steaming the meat.
  3. Crank your grill up to HIGH. Lightly grease the grate.
  4. For gorgeous grill marks and delicious caramelized flavor follow the 10-2 rule of grilling (see recipe for explanation).
  5. Let the meat rest for 10 minutes before slicing.

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Grilled Steakhouse Rib-Eye & Watermelon Wedge

1/2 cup dry red wine

2 tablespoons honey

1 teaspoon Worcestershire sauce

½ cup blue cheese dressing

4 (1-inch thick) ribeye steaks

kosher salt

freshly ground black pepper

1/2 small, seedless watermelon, rind removed, cut into thick wedges

¼ cup crumbled blue cheese

2 green onions, thinly sliced on bias

8 fresh mint or basil leaves, thinly sliced plus additional sprigs for garnish

Heat grill to high. In small saucepan, over high heat, combine, wine, honey and Worcestershire sauce. Bring sauce mixture to a boil, reduce heat and simmer until reduced to a syrupy consistency; set aside. Season steaks on both sides with a generous amount of salt and pepper. Place steaks on hot, lightly greased grill rack pointing one edge towards 10:00. Grill 2 to 3 minutes creating well-browned grill marks. Rotate steak so that same edge now points toward 2:00. Grill 2 minutes. Now repeat process on other side of steak. Reduce heat to medium. Grill steaks, 3 to 4 minutes more or until medium-rare (125 degrees on an instant read thermometer). Transfer steaks to plate; cover with foil and let rest 5 to 10 minutes. Meanwhile, season watermelon with salt and pepper; place on lightly greased grill rack for 2 minutes per side or until charred grill marks begin to form. Arrange steaks and watermelon on serving plates. Drizzle dressing over watermelon. Drizzle wine sauce over steaks. Sprinkle with green onions, herbs and blue cheese. Garnish with fresh herb sprigs.

perfect grill marks following the 10-2 rule

perfect grill marks following the 10-2 rule

Benches & Blueberries

Will's Bench at Lake Elise Middlebury, CT

Will’s Bench at Lake Elise
Middlebury, CT

What do benches and blueberries have to do with each other? Well, it has to do with some of my fondest memories of my family and friends back in Connecticut. On one warm day in July, my friend, Carol, organized a venture out to a local farm to pick blueberries. On this particular day, as we headed in to get our filled buckets weighed, the screaming came out of nowhere. Without warning all my friends were suddenly standing behind me. Completely bewildered by their scared behavior, I said, “WHAT?” As they were hugging my back and pushing me forward, they pointed to a garden snake crossing our path. Well, I nearly peed my pants (sorry) responding, “What am I? Your secret service agent waiting to take the bullet?” In reality, I was quite flattered that they looked at me as the strong and brave protector. It certainly was how most saw my son, William.

Soon after the news of William’s death Carol went into organization mode again and this is where benches come in. She mobilized an entire community to join in to celebrate William with a memorial bench placed at his favorite fishing spot along the shores of Lake Elise. It is a protected place where one can enjoy the beauty of the lake and remember the boy who often went out of his way to make one feel loved, respected and protected. I love visiting this place with family and friends. After a bit of tearful silence we usually, without warning, turn to laughter, recalling the mischievous boy who made us so proud to be a part of his life. Lake Elise is worth the trip. Drop me a line if you ever take a seat on Will’s Bench. To those who have lost don’t hesitate to build a memorial celebrating your loved one. It is a good thing.

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So, if blueberries and benches have something in common why not blueberries and coconut. Luckily, winter fresh and frozen blueberries are readily available this time of year. Paired with coconut the blueberries make for a most memorable and comforting bread pudding. Kind of like a warm hug from an old friend.

Blueberry Coconut Bread Pudding

Blueberry Coconut Bread Pudding

Blueberry Coconut Bread Pudding

1 (8 to 10 oz) loaf challah bread, sliced into 1-inch cubes

1 ½ cups winter fresh or frozen blueberries, divided

1 (15 oz) can sweetened cream of coconut

1 1/3 cups milk

¼ cup sugar

1- teaspoon vanilla

½ teaspoon coconut extract

4 eggs

½ cup shredded sweetened coconut

Garnish: powdered sugar, mint sprigs

Spread 2/3 of the bread cubes over the bottom of a 9-inch square baking dish. Sprinkle 1 cup of blueberries over the bread. Top with remaining bread. In small saucepan, over medium-low heat, stir cream of coconut, milk, sugar, vanilla and coconut extract just until the sugar is dissolved and mixture is smooth. The mixture will be warm, but not hot. In large bowl, lightly whisk eggs; add warm milk mixture and blend well. Pour milk mixture over bread in baking pan. Using the back of a spoon gently push bread down into milk mixture. Sprinkle top with remaining blueberries and coconut. Bake 50 minutes or until puffed and golden. Serve warm Dust with powdered sugar just before serving.