Chris and I joked last night about how wonderful it is to have house-husbands. We come home from work each day to a freshly mowed lawn and dinner on the table. Our husbands recently took buyouts from USA Today after long, distinguished careers, and are enjoying a well-deserved summer of leisure. Chris and I are the beneficiaries.

One night last week, dinner included members of our church stewardship committee. CRR brined a turkey breast and grilled it in the ceramic roaster contraption that one of the boys gave him. It was moist and wonderful. But the star of the show was the first beets of the season.

chioggia beets

chioggia beets

CRR harvested half a dozen of the Detroit Red Supreme beets and the Chioggia striped beets. He boiled them til tender, let them cool to room temp, then thinly sliced the beets. Then he fanned the dark red beets on the outside of a white platter, and carefully arranged an inner circle of the striped beets. In the very center of the plate, he placed a cloud of crumbled goat cheese. With a sprinkle of salt and pepper and a drizzle of olive oil, the dish was complete. And it was gorgeous. Yes, I should have taken a photo to post with this blog item, but the church committee was arriving and I ran out of time.

I can tell you the beautiful beets were oohed and aahed over, and then devoured. Compliments to CRR, whose domestic god talents are in full roar this summer.

Happy Father’s Day to the father of our two sons.

Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA.  Visit her on her blog, Grassroots & Gardening.

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