The Weekly Newspaper serving the citizens of Morenci, Mich., Fayette, Ohio, and surrounding areas.

  • KayseInField
    IN THE FIELD—2004 Morenci graduate Kayse Onweller works in a test plot of wheat in Texas. She’s part of Bayer CropScience’s North American wheat breeding program based in Nebraska, where she completed post-graduate work in plant breeding and genetics.
  • Front.winner
    REFEREE Camden Miller raises the hand of Morenci Jr. Dawgs wrestler Ryder Ryan as his opponent leaves the mat in disappointment. Morenci’s youth wrestling program served as host for a tournament Saturday morning to raise money for the club. Additional photos are on the back page.
  • Front.bank.2
    SHERWOOD STATE Bank opened its Fayette office at a grand opening Friday morning, drawing a large crowd to view the renovated building. Above, Burt Blue talks to teller Cindy Funk, while his wife, Jackie, looks around the new office. The Blues missed the opening and took a quick tour on Tuesday. Few traces remain of the former grocery store and theater, however, part of the original brick wall still shows in the hallway leading to the back of the building. The drive-through window should be ready for customers later in the month.
  • Front.carry.casket
    CARRYING—Riley Terry (blue jacket) and Mason Vaughn lead the way, carrying an empty casket outside to the hearse waiting at the curb. Morenci juniors and seniors visited Eagle Funeral Home last week to learn about the role of a funeral director and to understand the process of arranging for a funeral.
  • Front.lift
    MORENCI student Dalton McCowan puts everything into a dead lift attempt Saturday morning during the Wyseguy Push/Pull event. Lifters helped raise more than $1,600 for the family of the late Devin Wyse, a former Morenci power-lifter who graduated last year. Commemorative T-shirts are still available by contacting teacher Dan Hoffman.
  • Front.make.three
    FROM THE LEFT, Landon Wilkins, Ryan White and Logan Blaker try out their artistic skills Saturday afternoon at the Morenci PTO’s first Date to Create event. More than 50 people showed up to create decorated planks of wood to hang from rope. The event served as a fund-raiser for miscellaneous PTO projects. Additional photos are on the back of this week’s Observer.
  • Front.F.office
    NEW OFFICES—Fayette village administrator Steve Blue speaks with tax administrator Genna Biddix at the new front desk of the village office. Village council members voted to use budgeted renovation funds targeted for the old office and instead buy the vacant bank building on the corner of Main and Fayette streets. The old office was sold to Sherwood State Bank. When everything is put into place in the spacious new village office, an open house will be scheduled. Council member David Wheeler donated all of his time needed to make changes in the bank interior to fit the Village’s needs.

2010.08.04 Someone's in the kitchen with David

Written by David Green.

Who cooks for you all?

By COLLEEN LEDDY

I laughed aloud when I read a teaser on the front page of the Detroit Free Press a couple weeks ago.

I’m not really sure “teaser” is the correct word to describe the item I read...at the Observer we call them “reefers,” as in referring the reader to an inside page, and I’m always a little worried someone will walk in the office on a Tuesday when I yell something like, “Are the reefers done?” as we get close to deadline.

Whereas Observer reefers are tiny little photos with a few words of explanation letting you know of something particularly interesting in this week’s paper, the Free Press runs nice size photos with headlines, captions and a short synopsis of the story you’ll find in another section of the paper.

And this reefer headline read, “If you cook together, you’ll stay together.”

The headline alone brought on the laughter, but the synopsis only added to it:

“Do you spend a lot of time with your sweetie in the kitchen? It might be good for the two of you. A survey has found that couples who cook together view their relationship more positively than those who said they did not spend time together in the kitchen.”

My immediate thought was, we’re always lucky to make it out of the kitchen alive when we cook together. It’s probably a dangerous thing for me to wield a knife when David is thwarting my efforts by secretly turning down the flame on the onions or adding turmeric to the tofu.

The photo shows a wife preparing bruschetta for dinner as her husband looks on. It seems more like he’s keeping her company than actually cooking anything.

Flip to the Life section and you see the husband stirring vegetables in a wok as the wife leans toward him laughing about something. The photo looks a bit staged to me and not much like reality—not my reality anyway.

David and I are just not that highly evolved when it comes to sharing kitchen space. It’s a small kitchen and, invariably, whenever we’re in it together preparing one meal or another—which is just about every day—I’m always where David wants to be...which causes him to lament that I’m always in the way...which brings to mind the chorus of that tune, Father’s Whiskers.

Oh, they're always in the way,

The cows eat them for hay,

They hide the dirt on Daddy's shirt,

They're always in the way.

The song makes me smile, but to David it’s no laughing matter. He’s usually in a hurry.

“I just stand there, silently waiting, figuring eventually you’ll finish chopping, chopping, chopping or whatever you’re doing,” he says.

I was quizzing him about our kitchen interactions. I thought our culinary capers had improved over the days when his carrot peeling could send me into paroxysms of frustration. I think he does his carrot peeling in secret now, because I can’t really recall the last time I witnessed carrot heresy.

“Don’t you think we’re cooking better now?” I ask.

“Cooking better? Do you mean eating better? I don’t know what it means to cook better,” he says.

“I mean I don’t say anything now,” I explain.

I think I’ve improved dramatically, refraining from commenting when he does something that conflicts with my kitchen sensibilities such as how to wash leafy lettuce or cook brown rice.

But David hasn’t noticed any difference.

“You’re in that position where you have to do it yourself because everybody else does it wrong,” he observes.

Darn, I really thought I was getting better.

But he tosses a few examples my way to remind me of who I really am.

“The amount of mayonnaise I put in tuna, the balsamic vinegar I put in tuna...”

Oy, he’s right. I can’t abide it—not just the mayo: too much—or the vinegar: wrong kind (apple cider is best), but, the draining of the tuna water—he doesn’t squeeze enough out. He doesn’t take the lid completely off nor does he press down on the lid with all his strength to remove every last drop of water.

He’s brilliant at removing all the bones from smoked salmon and superb at mincing garlic, but his method of washing leafy lettuce leaves me wincing.

“I think I cooked you an egg once and you ate it,” he said. Was there a forlorn hint to his voice?

I don’t know how we’re still married.

If the way to a man’s heart is through his stomach, David must have ulcers.

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