The neatly stacked plastic containers that cover the top of Marie Macpherson Gordons refrigerator speak volumes about her generosity in the kitchen.
She uses them constantly to dish up leftovers for guests to take home.
My enjoyment is feeding others, she says in her soft Scottish lilt.
Gordon, 74, spends her mornings in a choreographed routine. She rises at 3 am and watches tv news programs until the newspaper arrives.
She reads each section with her 14-year old Boston terrier Bogey by her side, does the crossword and maybe some laundry and a bit of cleaning.
Then she starts cooking.
Every day. Whether its hours of chopping ingredients for soup or preparing her often-requested smothered pork chops, its what she loves to do. She works in the kitchen throughout the day and retires each night by 7.
Gordon moved to the states in 1964 from her hometown of Campbeltown, Scotland, at the invitation of her Navy beau, Larry Gordon.
Larry promised her that, if she followed him home, they would marry and she would never have to work another day in her life. She followed, and they married.
And she worked for the next 42 years as the office manager and bookkeeper of JCF, a real estate investment and development company in Norfolk.
She never learned to drive, so her husband took her to work and picked her up for the first 26 years. When Larry became ill and couldnt drive, Gordon began using public transportation.
Shed hop on the bus every day with her giant tote full of home cooking to share with her co-workers.
Thats where she met Janice Cabacungan, whom she mentored to take over her work responsibilities when she retired in 2006.
Cabacungan nominated her friend of 14 years as an Everyday Chef because Gordons food is always fresh, healthy, and theres plenty to share.
Shes a widow and lives alone, but you wouldnt know it by her grocery bill, Cabacungan said. Her homemade soups are to die for!
Gordon makes a variety of soups, including a tasty Beef, Potato and Barley and an Easy Split Pea, but shes also known for her desserts.
Gordon was once asked to bring her famous trifle to a holiday dinner party. But when it came time to serve the desserts, hers was nowhere to be seen.
Gordon asked the hostess if shed forgotten it, and the hostess replied, No, I didnt forget it. I am keeping that all for myself!
Which is the opposite of what Gordon would do. She would have gladly shared it and sent everyone home with leftovers.
Judy Cowling, jcowling3@cox.net
RECIPES
Beef, Potato amp; Barley Soup
2 beef shin bones
10 cups water to make beef stock (or 8 to 10 cups of store-bought beef stock*)
1/2 cup rinsed barley
6 cups diced white potatoes
1 cup sliced celery
3 cups sliced leeks or onions
2 bay leaves
1 tablespoon soy sauce
Juice from half a lemon
1 cup flat-leaf parsley, chopped
Salt and pepper, to taste
In skillet, brown shin bones a couple of minutes on both sides. The browner they are, the more flavorful the soup and the richer the final color of the broth will be.
To make stock: In soup pot, put browned shin bones with 8 to 10 cups of water. Bring to a boil, then simmer on low for 11/2 to 2 hours. Remove meat, let cool, shred or chop into bite-sized pieces and refrigerate. Let stock come to room temperature, then refrigerate overnight. The next day, remove and discard fat solids on top of broth.
Return pot with stock to stove, and add barley, potatoes, celery, leeks, bay leaves and soy sauce. Bring to a boil and simmer for 11/2 to 2 hours. Add meat just long enough to warm thoroughly, about 20 minutes, before serving.
Before serving, add lemon juice, parsley, salt and pepper.
*Note If using pre-made beef stock, add to stock pot with browned meat, barley, potatoes, celery, leeks, bay leaves and soy sauce. Bring to a boil. Reduce heat and simmer 21/2 hours. Remove meat, let cool, shred, then add back to soup.
Source: Marie Macpherson Gordon
Easy Split Pea Soup
1/2 pound cooked diced ham
1 pound split peas, rinsed well
8 cups water (add up to 2 more cups, if needed, during cooking)
4 medium carrots, peeled and sliced
3 large potatoes, peeled and diced
2 cups diced leeks or sliced onions
1 cup sliced celery
2 bay leaves
Juice from half a lemon
1 cup flat-leaf parsley, chopped
Salt and pepper, to taste
Add all ingredients to soup pot, bring to a boil and simmer on low for about two hours, stirring every 15 or so minutes.
Before serving, add lemon juice and parsley. Season with salt and pepper to taste.
Source: Marie Macpherson Gordon

