Sunday, November 23, 2014

Loyalty

This blog is usually about food and wine pairings from the five books in the Rick Podowski and The Hefty Trio amateur detective series. However this week we are going to do something different and talk about the theme of The Fishy Chips which is loyalty.  As of this moment the National Guard and police forces have been mobilized in Ferguson Mo, the two major political parties are locked in an epic battle and the recent election saw the lowest voter turnout since WWII.  As citizens of this great country we have to determine where to place our loyalty. Below is the note to the reader from  The Fishy Chips.


 "Loyalty cannot be blueprinted. It cannot be produced on an assembly line. In fact, it cannot be manufactured at all, for its origin is the human heart-the center of self-respect and human dignity. It is a force which leaps into being only when conditions are exactly right for it-and it is a force very sensitive to betrayal." ... Maurice R. Franks





Dear Reader,
Today the definition of loyalty is in the process of evolving. My father, the first person in his neighborhood to sign up for the Marine Corps at the time of World War II had no doubt that the war was being fought for reasons that no American patriot could afford to ignore. He returned, having suffered a broken back at Guadalcanal, with the scars left from bullet shots in his shoulder and even though he suffered from post-traumatic stress disorder and terrible pain, never doubted that he had been right to serve his country. His bonds to the men who served so loyally with him lasted until his death. Some fifty years later his tombstone was engraved with his Marine Corps rank.

I enlisted in the military during the Vietnam War and even though I didn't have to go to Vietnam, I was plagued by questions of what constituted loyalty to the country that I unquestionably loved. During my four years in the Air Force, I met many people who had been wounded in the war or had friends that paid the ultimate sacrifice. Several times I went to the Vietnam War Memorial in Washington, and each time I walked along the beautiful black marble wall, inscribed with the names of those who died, I asked myself why I had survived. In some bizarre way, it didn't seem fair. After leaving the military, I changed. I entered into endless discussions with a loyal friend, and the larger picture became clear, compelling me to participate in many peace marches.

My brother, who worked in an ammunition factory, had a very different view of the situation. He would stand in silent protest on a street corner with an artillery shell in his arms as the Vietnam anti-war protesters marched down the street.

The Vietnam War marked the point at which our definition of loyalty changed. Now, we ask whether we owe loyalty to our country even if our leaders lie to us. Is it disloyal to question their actions? Do we have a higher duty of loyalty to humanity? As the conflict within our government and  in the Middle East continues, these questions are being asked anew. It is with this in mind that I have written this novel.


"Conflicting Loyalties: An Excerpt from The Fishy Chips." was a winning entry in the 17th Annual Mendocino Coast Writer's Contest, Summer 2006. It was published in the Todd Point Review



Sunday, November 16, 2014

Chicken Veronique







Everyone knows that Rick Podowski and The Hefty Trio love Mexican, Polish, Irish and Italian food paired with wines from the Santa Cruz Mountains of California,  However, every once in a while Rick becomes overwhelmed with the thought of sitting at a table in a street cafe in Paris eating a beautiful piece of meat or foul with a superb sauce accompanied by an excellent glass of French wine.  Last night he found a recipe by Anita Dudiwka  (Originally published in Light & Tasty April/May 2007) for Chicken Veronique and adapted it to his taste.

Serve this dish with a nice Chardonnay.

Click here for a list of the thirty-eight recipes and wine pairings found in the Rick Podowski and The Hefty Trio series.

Serves 6


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 teaspoons butter
  • 2/3 cup white wine 
  • 4 tablespoons orange marmalade spreadable fruit
  • 1 teaspoon dried tarragon
  • 2 teaspoons all-purpose flour
  • 1/2 cup half-and-half cream (fat free half and half works)
  • 1-1/2 cups green grapes, halved


  • Sprinkle chicken with salt and nutmeg. Cook chicken in butter over medium heat
  • for 3-5 minutes on each side or until lightly browned.




  • In a small bowl, combine the wine, marmalade and tarragon. Add to
  • skillet; bring to a boil. Reduce heat; cover and simmer for 4-6
  • minutes on each side or until a thermometer reads 170°. Remove
  • chicken and keep warm.


  • Combine flour and cream until smooth. Gradually stir into skillet.
  • Bring to a boil; cook 2 minutes longer or until thickened. Stir in
  • grapes; heat throughly and serve with the chicken. Rice Pilaf, a garden salad and fresh bread round out the meal.



Sunday, November 9, 2014

Polish Heaven: Borscht, Cherry Perogies and Kielbasa



 Rick doesn't like to spend all of his time in the kitchen.  So, he often goes to the Polish Deli to buy the ingredients for a perfect dinner.  This delightful dinner didn't take very long to cook and it was delicious.


Rick bought all of the ingredients at the deli and at the grocery store.  However, if you want to make your own Borscht go to Rick's blog post on how to make Borscht.  Natasha's Kitchen has a great recipe for Cherry Perogies.

 Rick likes Turkey Kielbasa.  There are less calories and the taste is great. Just warm the kielbasa in a pot of water.


Place the Cherry Perogies in boiling water for about two minutes.  They will float.

Put some sour cream in the Borscht and on the perogies and you are ready to enjoy a feast.  Oh, don't forget the wine.  A nice red blend would go well with this creation.