My Friend Herb

(Published on iSurf News on August 25, 2011) 

When I was in high school, I had an English teacher named Herbert Smith. Mr. Smith, or “Herbie” as we called him when he was not within earshot, was a jovial man, always smiling, laughing and having a wonderful time. Herbie was a tall, large man with a heart just as big. He was also bald. Well, nearly bald. He did have that ring of hair that runs right above his ears and around his head, but the majority of his head was hairless. He had the same hairstyle as my great-grandfather, what I like to call “Grandpa Hair”, so I thought of Herbie as a little more than just a teacher.

My best memory of Herbie was the day he came into class and started talking about the fact that he had just gotten a haircut. He ran his hand over his hair, what little he had, and announced, “I got a haircut.” I just couldn't resist. I piped up and said, “Herbie, which hair did you get cut?” He gave me the Herbie-Glare, slowly took out his grade book, ran his finger down the list of names as he eerily repeated my name over and over. When he found my name, he took his ink pen in hand and then he said, “Douglas...conduct...F.” The only “F” I have ever gotten in my life!! But it was so worth it.

I have such fond memories of Herbie roaming the halls of my old high school.


Throughout the high school years, we pushed the envelope and started calling Mr. Smith “Herbie” to his face. I can remember talking to him and using his name while he would try to correct me by saying, “Mr. Smith”. “Herbie, yada, yada, yada.” He would say, “Mr. Smith.” He knew it was a losing battle.

Here are some of my other favorite herbs......and I'll give them an A+.

PINEAPPLE, HONEYDEW AND MANGO WITH GINGER AND FRESH HERBS

2 cups diced peeled fresh pineapple
1 cup diced seeded peeled honeydew melon
1 cup diced peeled pitted mango
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon thinly sliced fresh cilantro or mint
1 tablespoon minced crystallized ginger
1 tablespoon minced red bell pepper
1 tablespoon sesame seeds

Mix all ingredients except sesame seeds in large bowl. Let stand 10 minutes for flavors to blend. Divide fruit mixture among wineglasses and sprinkle with sesame seeds. 

 
HERB BAKED CHICKEN BREASTS

4 to 6 chicken breast halves, bone-in
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 cup fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
Grated zest of one lemon

Wash chicken; transfer to a large re-sealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.

Remove chicken from marinade and drain well; put the reserved marinade in a saucepan. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes. Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.
 

ROASTED POTATOES

3 pounds unpeeled red potatoes cut into 1-1/2-inch cubes
1 large sweet onion, such as Vidalia or Walla Walla, coarsely chopped
3 tablespoons olive oil
2 tablespoons butter, melted, or bacon drippings
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon black pepper
1/3 cup packed chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme

Preheat oven to 450°F. Arrange potatoes and onion in large shallow roasting pan lined with foil.

Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion; toss well to combine.

Bake 30 minutes. Stir and bake 10 minutes more. Add herbs; toss well. Continue baking 10 to 15 minutes or until vegetables are tender and browned. Transfer to serving bowl.

 
NEXT WEEK—Sugar In The Land

Remember......Life is short. Eat Dessert first!!