
We kept numbers small last night. It helped make our dinner easier, I think, since it was our first without my mother-in-law Janice. Just four men close to my mother-in-law’s heart — my husband, two sons and Jan’s husband Ray – with Amy and I making six.
The dinner menu was less important that the diners, though I did spend hours in the kitchen trying to make the most mouth-watering meal I could. Not only did I make Ray’s favorite Zucchini Squash Casserole but I made sure to avoid any dish that would remind too much of Janice. It was way too early to serve any of Janice’s favorite foods, like that chicken-fried steak she heavily favored.
Our dinner conversation wasn’t memorable. Just the usual mish-mash of words spoken in response to questions about how work was going or something or other about the weather or how Kyle’s truck Betsy was running. Followed up, of course, by the stand fare of favorite topics like how the Pokes were doing or how the Sooners were doing or how the Thunder was doing.
For some reason, we failed to get around to talking about how we were doing.
And after dinner, conversation was much the same. Until Ray began talking about new routines at home. Until I responded by saying something about Janice.
Wait. Did I just say ‘Janice’ aloud?
Yes. And though I said it as natural as breathing, I don’t recall what words preceded Janice’s name and what words followed after. I only remember saying, “Janice.” And then the silence that swallowed up her name.
But I also remember what happened after the silence: I remember how Ray’s surprise softened into something like relief, and that he began to share a few stories about Janice that were important to him. It was good for Ray to talk of Janice. And it was good for us to hear Ray talk of Janice.
Speaking Janice’s name felt more important than the squash casserole I troubled myself over.

Ray’s Zucchini Squash Casserole
Total baking time: 9o minutes at 350.
2 large tomatoes or a 14.5 oz can of petite diced tomatoes (if canned, drain well)
1/4 cup brown sugar
Salt (to taste)
2/3 cup of chopped onion
2 medium zucchini squash – sliced
Grated Velveeta Cheese — 2 cups
Home-made croutons (see recipe below)
Grated Parmesan Cheese
Slice tomatoes over bottom of an ungreased 9×9 casserole dish. Sprinkle brown sugar and salt over tomatoes. Add 1/2 of onion and 1/2 of zucchini. Cover with 1/2 of grated Velveeta cheese. Repeat layers. Cover with foil or casserole lid and cook for 1 hour at 350. After one hour of baking, remove foil, drain off excess water in casserole (leaving some liquid), add croutons and Parmesan cheese to top of casserole. Return to oven (uncovered) for final 1/2 hour of baking.
Home-made Croutons:
4 slices of bread, cubed
Approx. 1/3 cup butter
garlic salt to taste
Sauté bread cubes in butter and garlic salt until toasted.
