#6 Ro, you are so into your food...

My first memory of the comment "Ro, you are so into your food" came from Kathryn Morrell. We were out to dinner at The Cask in Brea. Kathryn, Kim, Patty, Terri and myself were approximately 18 years old or so.  On my plate, the sauce was dark and clear and I recall the smell of garlic wofting toward me. I took a bite, I closed my eyes and when I opened them, the four of them were starring at me like I was naked or something. Apparently I was really into that very first and thrilling discovery of Teriyaki.
The Teriyaki from The Cask was to die for and to this day 32 years later, Teriyaki is still my favorite sauce and marinade.

I've heard "Ro, you are so into your food" hundreds of times since, most recently from Alicia who says "you've always been that way Ro." That was it. I had to write down all these memories of you girls and our food.

I acquired the following Teriyaki recipe from who knows who. I most recently used it last night.

Who Knows Who Teriyaki Sauce
1/2 cup soy Sauce
1/2 cup Red Wine
3 T Sugar
1 T Ketchup
dash of oil
3 large cloves of garlic crushed (yes fresh)
2 T fresh ginger (I did use dried last night, Margie would be disappointed in me, as she is the Ginger Queen)
3 T real butter
Put in all in a sauce pan, stir it up and simmer on low. The longer I simmered it the thicker it got. So then I added in my chicken breasts, which were nearly cooked before my bbq propane ran out. I finished cooking the chicken breasts for about ten minutes in the dark sauce and then it was super thick and amazing!