Don'tcha Just Love Holidays?

Usually, it's a day you get paid for, but you don't have to do anything, because you get to stay home. Or it's a day you get paid for, but you don't have to do anything, because work is really quiet. Years ago, when I was a single-kind of gal working as a staff nurse in the operating room of a Chicago hospital, I fell into the later category.

I LOVED holidays. I loved to work them. Since there weren't any scheduled procedures on holidays (for some reason surgeons didn't want to "cut" on them), it was mostly quiet. Of course, you always had the chance of emergency procedures, but mostly it was just some supply sorting coffee drinking...extra inventory ordering...wheelchair and gurney races...you know, the usual stuff bored OR personnel get into. And, to top it off, I got paid double time and a half.

In the ol' days, I got off work at 3:30 p.m. Plenty of time to hit a holiday party or two. Best of all, since I'd "worked all day" on the holiday, people felt sorry for me and I wasn't expected to bring any food or help with the clean-up. This really was a deal! To recap, I got to pretty much goof off for 8 hours, got paid double time and a half, still got to go to some parties, AND didn't have to do any party duties. Like the commercial asks, "Does life get any better than this?"

The answer is "NO!!!!!" The good ol' days are gone for me. I'm not in the OR or even the hospital any more. Now, I work for a big behemoth medical organization. Not only that, but I don't get an hourly wage. I'm a salaried employee and, if I work a holiday, the company says "Gee, thanks!" Oh, sure, there are some advantages...no more late night calls to come in for the big motor vehicle accidents...no more screaming surgeons...no more standing in one place for hours and hours without a "pit stop". But, there are also disadvantages. Since I don't "work" the holiday anymore, I'm expected to participate in planning and production of the party. In fact, sometimes, people even expect me to host the parties.

Luckily, I like to have parties. I like to have people over. I like a full house. It reminds me of the old family gatherings of my childhood. Best of all, I like having my husband responsible for the clean-up!

Our deal, when we married, was whoever cooked didn't have to clean-up. Since I cook, he cleans. The rule applies when it's just us or when it's a gathering. This is one change from the old family gatherings that I celebrate. In the "bad" old days, men didn't do anything, except eat, burp, watch the games, and fall asleep. I have to admit that I try to be very careful in the kitchen. I don't dirty too many things. I also try to make sure that most of the party is outside. After all, I can recognize a good thing when I see one.

To this end, here is a favorite holiday menu. Try it for Labor Day. Who knows? Maybe you will be able to talk your other half into the same "contract" I have.

Do It Yourself Shishkebabs
Per person.

1/4 pound chicken, pork, or beef -- cut into 1 in. cubes
4 whole cherry tomatoes
4 whole mushrooms -- cut in half
1/4 whole green bell pepper -- cut into 4 pieces
1/4 whole red bell pepper -- cut into 4 pieces
4 zucchini slices (1 inches wide)
1/4 small red onion

Marinate meat in your choice of marinade for not less than 1 hour. My choices: teriyaki sauce with sesame seed for chicken, soy sauce with minced ginger for pork, and Worcestershire sauce with green onion for beef.

Invite party goers to assemble their own shishkebabs. Provide bamboo or metal skewers. In fact, make them cooking 'em! Caution guests to fully cook chicken and pork.

Cooking time???? It really depend upon whether it's a gas or charcoal grill, how hot the gas grill runs, how many coals you put on, if it's covered, etc. Use your best judgment.

Grilled Corn of the Cob
Per person.

1 ear corn
1 tablespoon butter
salt -- to taste
pepper -- to taste

Carefully peel back husks from corn. Remove silks. Push husks back into original position. Immerse corn in water for 30 minutes. Place on a grill with medium high heat. Turn 1/4 every 5 minutes for 20 minutes.

Serve immediately with butter, salt and pepper. If you can't serve immediately - wrap grilled corn together in newspaper (you want at least 5 to 10 layers of paper). Melt and dip into butter before serving.

Pickled Vegetables

carrots -- 1/2" slices
red onions -- cut into 1/8ths
red and green bell peppers -- chopped coarsely
green beans -- whole
zucchini -- 1" slices
mushrooms -- quartered
brussel sprouts -- halved

You know your friends.....how many veggies will they eat??? Put that many into your favorite dressing (I have found that Italian, French, or Caesar works best) at least 2 days ahead of time. If you use brussel sprouts, either parboil them or plan on at least 7 days for marinating them! Refrigerate vegetables while marinating.