OK. Memorial Day is coming up shortly and the grilling season in Fairfax will be underway. That makes a challenge here for Socotra house, since the Galley off the Conference Room is inadequate ventilation. But come Summer we will be ready with propane power and the Russel range cooktop we keep in the back of the Company SUV in the garage.

We like to have the the Zoom cohort do the dragging, lifting and assembly, but you can see from the title slide that I not only look great showing off the Russell Range that had migrated from the Farm down in Culpeper through the patio at Big Pink to the Trillium.

Here, the south patio has plenty of space and so long as we look busy and get the grill put back in the garage when done.

But I may be getting ahead of myself. Where would you keep the Lodge fry pan and what would you do with it?

I am using one of the big aluminum pans in the intro slide. It was taken down at The Farm before the Chairman discovered that medical specialists and the students at George Mason University did not intend to leave their family houses in Fairfax to sleep in a barn in Culpepper.

That was a step too far for our student interns, who still live partially with their parents, but up here they are willing to some of the heavy lifting in exchange for resume bullets and help with the AI program that generates their papers.

Just looking at that Lodge pan makes me ready to set up a production line to have stuff stocked up in fridge and freezer for the holiday. The Wyoming Pure beef folks are sending a three-some of their bratwurst links I intend to build into some long tasty Cuban press items with real hot goodness.

The other treat I snuck into the Company representational budget back in March when the Moonshine came from . I had a hankering for that SouthHAMton pepper-coated Old Time Dry Cure ham. Perfect with cornbread and sunny-side up eggs, minced for incorporation in sauces, sliced with good gouda cheese. And pressed with pickles and slaw and the warmth of good spirits.

I will have to get to that later. In the meantime, just remember, if you are grilling outside, you can make a dynamite Cuban Press sandwich for a small crowd with a baguette sliced open and the pickles, sauce, cheese, thins sliced ham and cole slaw all placed gently across the front two burners right on the grate. Then, take the 15-inch fry pan and gently place it atop the baguette so that the heavy skillet caresses the sandwich and brings it to a warm, rich, satisfying union of aroma and taste.

No ingredients or directions beyond that. Even the Boomers can do a Cuban Press, but you have to watch them to avoid over-filling the baguettes. The drippings from an overload ed baguette means extra work for the Russell Range crew that gets things cleaned up. They appreciate the left-overs.

I am not going to get into how to maintain a Russell Range. They are keepsakes now, collectable antiques in some well-maintained cook-tops. You can ask Splash. He likes playing with inflammable stuff.

That’s all we got for today- the older and younger folks in the Conference room are going to be hungry if the day continues at this pace.

And in the meantime, grab a Lodge masterpiece fry pan and see what you can cook up for the holiday!

Copyright 2026 Vic Socotra

www.vicsocotra.com