Quantity Vs Quality.. Seared Scallops w/ Lemon Spinach

When I was in my early twenties I worked with children with AIDS in the Washington DC area. These kids ranged in the ages of newborn to as old as 14. During my time working there, I was fortunate enough to embrace a few truths that changed me for the better. The one truth that has stood the test of time and situations is that time is more about quality than it ever is about quantity.

There was a little girl that I was blessed with helping to raise for 4 years of her life, Dani. Dani was the cutest little girl. She shuffled along like an old lady with grace of a queen, in fact she had all of her royal subjects at her beckoning call at any moment. Her subjects included the staff, doctors, social workers, the other children that were in the house and anyone who came in contact with her. Simply to meet her was to beg for more interaction with her. When I first came to work with her I was in my mid twenties, shirking every responsibility I could get my hands on. I remember partying all of the time but I  had a credo, never let the fun you had the night before get in the way of the job you had to do they next morning. So, with that ingrained in me I never missed a day. What I realized is that no matter how tired I was this little girl expected the same interaction with me every day. It wasn't as if she came to me and said any thing at all, it was just the look in her eyes. They lit up whenever she would see that I was there. She would come waddling across the room saying Marky, with her little arms stretched as wide as she could get them and jump into my arms. Man, this made me feel like the most loved person in the world. As time went on we grew closer and closer, kind of like father and daughter. It's funny, while I don't hesitate in sharing that I can assure you that all of the others felt that same connection with her. Dani had an ability to make you feel as if you were the only person in her world that mattered to her.

Because of her  illness she was awarded a trip to Disney World from the Make A Wish Foundation. We all had a blast. It was myself, two other adults, Dani, her brother and two other children from the house. We hit ride after ride and stand after stand throughly enjoying ourselves, but Dani flat out refused to eat. We tried everything from junk food to healthy snacks but she would have none of it. While the other kids were in a paradise of candy and junk food there was Dani, just as uninterested in ice cream as she was broccoli. The only thing that she would take in was Pedialite & Infasure and with these items there would be a sip here and a sip there. Finally on day three I snapped, as I was trying to feed her I had to have an honest conversation with a four year old about the importance of simply taking food in and what not eating was doing to her already ravaged immune system. As I started to explain, I of course started crying and Dani, always the old soul looked at me, smiled, gave me a hug and told me to stop being sad. She then said "gimme a fork" and just like that started eating. As a matter of fact from that point on in our 7 day trip she ate more than any of the other kids.

Dani succumbed to her illness later that same Fall but the life that she breathed into me for the four years that I was fortunate to be in her presence has carried me to this day. Her influence in my life is what makes me better appreciate each moment that I have and all of my interactions with people as well as their's with me. I called the young lady that I was dating at the time and told her of Dani's passing and she asked me very bluntly and not with the cruelty that it suggests; "Didn't you know that she would not live forever?" I, at first shook my head in disbelief. But then I took the question in and said simply "physically she is gone but she will be forever remembered, loved and appreciated not only by me but by the universe its' self."

For most of this year I was a Culinary Arts teacher for a high school in DC. While I taught I had the fortune of meeting so many Dani's children that inspire me to be better, more bold and brave than ever.
One such is a girl that is picked on constantly by almost every student. Trust me she gives some of it back but she receives more than a lion's share of negative attention from the others there. It was difficult to reach her at the beginning of the year but I learned how to best approach her and create a learning environment that would assure success and she became one of my better students. She would come to see me after class with questions that she felt uncomfortable asking in class. I felt that I really understood her and looked forward to being there for her and the others for the rest of the year. As fate would have it, I was called to go to Afghanistan to work for the rest of the year. I was approached earlier in the month but pushed it off for a while but eventually I answered the call. As I was dealing with the inner struggle of going to Afghanistan, the opportunity of a lifetime or finishing out the school year and missing out that opportunity.  As a matter of protocol this was a situation that I kept to myself completely. I wanted to make sure that I made an unbiased decision and that, I figured could only be done by remaining silent until I knew for sure.  One day in the midst of my inner struggle D says to me  "Crawford, I'm drawing you a picture, what do you want me to say on it?" I answered, whatever you feel motivated to write D!" She handed the finished drawing over to me and it was a beautiful flower but what struck me and damn near brought me to tears was the writing. It said "The Best Bravest Teacher is Mr. Mark Antione Crawford". Whoa, WTH how could she know about my struggle and perhaps what I was facing. My colleague, that was in the room Mrs. Duckette, turned to me and said; "you know God speaks through children sometimes right!" This was all I needed to confirm that in deed my time was well spent and I had done what I came to do. Did I really need to stay for another few months to make a mark on my students? It would have been great but not all together necessary. If the circumstances were different of course it would have been ideal to stay but I know that my kids will enjoy seeing me when I return to send them off for summer break. I'll have stories, pictures and recipes to share and more importantly they will see that there's no such thing as goodbye only a strong see you in a little while.....

Who knew that four years would equal a lifetime for me. Who even knew that 7 months would be so impacting. I certainly didn't but I know this, quantity (time) is no indicator of importance to me quality of time however remains to be of the utmost importance....... Try to do the most in the least.. Shout out to Delisa on that advice....

On the menu today: Lemon Drop Scallops with Sauteed Spinach

For the Spinach we need:

• Spinach (16-20 oz)
• Garlic (2 Tbs)
• Olive Oil (3 Tbs)
• Salt & Pepper (TT)

Add the Olive oil and garlic to a heated skillet and once browned immediately add the spinach, cooking until wilted. Add salt and pepper to taste. 

For the Scallops we will need the following:

• Scallops (Lg 3 pp)
• Lemon (1 ea)
• Chardonnay (2 Tbs)
• Garlic (1 Tbs)
• Olive Oil (1 Tsp)
• Butter (3 Tbs)
• Lemon Zest (1 Tbs)
• Salt & Pepper (T T)
• Sugar (1 pinch)

Start off by making the marinade, mince the garlic and juice the lemon (after grating for the zest and setting aside for later use) add together along with the 1 Tbs of wine, and olive oil. Pour over the scallops and allow to marinate for no longer than 15 minutes. Once done reserve the liquid and pat the top side of the Scallops completely dry (this will allow for a crispier, crustier texture for the scallops) Place a sauté pan on the stove on high and place the 1 Tbs of butter in the pan with a dash of olive oil. Now liberally season the scallops and place dry side down in the pan for about 2-4 minutes, just long enough for a perfect crust, flip and cook on the other side for 2 minutes or until done. Remove the scallops and allow to rest while you make your sauce. Place the reserved liquid in the high heated skillet and add the wine allowing to reduce by half and then add in the butter a bit at a time allowing the sauce to emulsify (thicken). Add the zest and pour over the Scallops.