Memorial Day Reflections and a Family Milestone

Memorial Day last weekend held a special significance this year. Our family felt the absence of Dad and the tradition of preparing the family cemetery with live geraniums and asparagus ferns. Dad passed away last December at age 96, making this the first Memorial Day with him resting alongside his parents, siblings, and other family members at our small-town Catholic cemetery.

This year’s holiday weekend also marked a family milestone celebration. My mom’s roots in the neighboring town of Wheatfield took center stage as we celebrated Uncle Sonny’s 90th birthday at the Rensselaer American Legion. Mom, soon to be 95, joined her sister Ruby, aged 96, my oldest sister Carol, and extended family for the event. Uncle Sonny, whose real name is Arthur, has been married to Aunt Toots, age 89, for 67 years. The story of how Aunt Toots got her nickname is shared in my second cookbook from 2007.

At the birthday celebration, we enjoyed a feast featuring fried chicken, homemade side salads, and custom-decorated cupcakes. Uncle Sonny shares his nickname with a friend, Sanjin Bosnjak from Chicago. Sanjin, of Bosnian origin, was renamed “Sonny” due to the difficulty people had pronouncing his name when he arrived in the U.S. two decades ago.

Sanjin Bosnjak offers a recipe for his easy homemade fried rice. Combining precooked rice, diced chicken, minced eggs, and seasoned vegetables, the dish provides a hearty and quick meal. Sanjin shares his recipe noting the flavors pair well with air-fried potstickers or egg rolls.

“I served my fried rice with potstickers,” Sanjin said. “It’s high in protein and filling, ideal for a quick lunch.” Sanjin appreciates fried rice variations and noted that both Martha Stewart and Hugh Jackman enjoy fried rice for its protein content.

Columnist Philip Potempa has published four cookbooks and hosts a weekly radio show at WJOB 1230 AM. Contact him at [email protected] or mail inquiries to From the Farm, PO Box 68, San Pierre, Ind. 46374.

Sanjin’s “Sonny’s” Chicken Fried Rice Recipe

• Makes 4 servings

• Ingredients:
• 4 ounces chicken breast, cooked
• Splash of vegetable oil
• Low-sodium spices
• Seasoning salt
• Dry-blend herb seasoning
• 2 cups cooked brown rice
• 4 eggs
• 1 tablespoon butter
• 1 bag (12 ounces) frozen stir-fry vegetables
• Soy sauce

• Directions:
• Cut chicken breast, season with vegetable oil, and refrigerate overnight.
• Boil rice, season, and chill overnight.
• Whisk eggs to a moist state, loosely quick fry, and mince.
• Cook chicken with butter until golden.
• Steam frozen vegetables for 10 minutes.
• Combine chicken, eggs, veggies, rice, and toss thoroughly.
• Pan fry with oil, adding soy sauce for flavor until hot.