Third Year Anniversary Tribute to My Son

July 16th marks the third anniversary of the passing of my son, Ian Clarke MacKenzie. Ian would be on his way to turning 28 years old on October 16, 2019. The night before his death, he and his dad had a very heartfelt conversation outside on our patio, after a wonderful dinner of grilled salmon and vegetables. Ian said that he hoped, that by the time he was 28, he'd be well situated in his profession, earning good money, in a happy and stable romantic relationship, and looking forward to perhaps getting married. This was a huge revelation, coming from a young man who tended to hold his dreams and desires very tightly to himself. By the next morning, Ian was gone, physically at least.  I did not learn of this conversation until a few days after that surreal Saturday morning. Bill was so proud of Ian for confiding in him, and he saw in his son a new maturity and sense of responsibility that every parent longs to see in their child. Ian, for all the new found maturity, made a fatefully poor decision in the early morning of July 16, 2016. Perhaps that new found maturity lead him to believe that he was impervious to danger, or greater than the sum of the substances he put in his body that evening.  He left us pondering a future in which he would attain success, both professionally and personally. He also left us with 24 years of wonderful memories. Devious prankster, determined student, thoughtful friend, excellent salesman, loving brother and son. These words only scratch the surface of who Ian really was. I will never know what other descriptors could have been applied to him as he grew as a person. The one I chose to use now is Angel. Ian received his Bachelor of Science degree from  California State University, Chico's College of Business, with an emphasis in Marketing. He was the highest selling Assistant District Manager in his ADP, Inc region. Ian had staked out a road to success and was moving rapidly on it.  As a tribute to my son, I give you the recipe for Llano Seco Jackson Wonder Beans with Ian's Fire blend and Vegetables. Ian had fire in his belly and a love of spicy food that bordered on the pathological. He was a force to be reckoned with! Llano Seco Jackson Wonder Beans with Ian's Fire, Ham Hocks and Vegetables Adapted by Margaret MacKenzie, Nutmeg Kitchens from Llano Seco Farms, Chico, California 15 minutes prep. 1 ½ -2 hours cook time Here's another flavorful way to use Ian's Fire Blend. And since Ian graduated from Chico State, this is a natural pairing.  Enjoy some Sierra Nevada Torpedo, Ian's favorite beer, along with the beans. A force to be reckoned with! These beans are a fairly simple make ahead side for a summer barbecue or picnic. They are also pretty trans-seasonal, so think of them as a warming addition to a cold winter's meal, as well. Look for Llano Seco Farms beans in specialty food stores. Gambrel and Company in Redwood City carries them. Jackson Wonder beans are a flat lima bean, maroon / brown with mottled scarlet-ochre speckles. Born and bred in Atlanta, Georgia in the late 1800's to be an easy-picking bush bean, it's drought and heat tolerant. This hearty southern heirloom has a very smooth texture, velvety and sweet flavor, like a fresh shelling bean with a hint of earthiness. They call them butter beans for a reason. ~ from the Llano Seco website Ingredients 8 ounces dried Llano Santo Jackson Wonder beans 2 TBS olive oil 4 carrots, sliced about ½" thick 4 celery stalks, sliced about ½" thick, include herby green tops if possible 1 medium onion, coarsely chopped 2 smoked ham hocks 4 TBS Ian's Fire Handful of fresh herbs (from your own garden, perhaps?), coarsely chopped Salt and pepper to taste Water Directions In a colander, rinse the beans completely and allow for the water to drip out. In a large pot, heat the olive oil and then add the carrots, celery and onions over medium-high heat. Cook the vegetables, stirring frequently, until they are softened but not mushy; you want them to be a bit toothsome. Adjust the heat to avoid scorching. When the vegetables are cooked, add the beans, the ham hock and enough water to cover the beans by about 6". Stir in the Ian's Fire blend. Bring the beans to a boil and lower the heat so the pot is at a consistent but gentle simmer. Add a little salt and pepper. Ham Hocks and Ian's Fire blend - talk about  adding depth of flavor! After about 30-40 minutes, check the beans and the seasonings. The beans may have softened but will probably be a bit chalky. Add more salt and pepper, and even more Ian's Fire, if you want. Keep stirring occasionally and maintaining a consistent simmer. Add more water if it has cooked down too much. After about 1 ½ hours, the beans should become softer and have a creamier texture then when you bit into them early. Add the freshly chopped garden herbs, more salt and pepper and cook for about another 15 minutes.  The beans will be done when you have that creamy texture and the body of the bean holds together when you bite it. Do not overcook or you'll have mushed beans! In a large colander, drain the beans over a container to catch the cooking liquid. You can use this liquid as a base for soup or chili. Taste the beans once again and add seasonings as needed. Serve warm or at room temperature as a side dish or an addition to a salad. Jackson Wonder Beans, Grilled Pork Tenderloin and Grilled Summer Squash