Showing posts with label Sharing. Show all posts
Showing posts with label Sharing. Show all posts

Wednesday, April 23, 2008

Love On A Two-Way Street

We Don't Say It Often Enough...But Thank You.

In the ten months (!) since we've hung this cyber-shingle out, so many words, thoughts and ideas have passed from our fingers (our, being us the principal writers) and out into the electron-sparked internet ether that it's hard to keep track.

The pieces have ranged in topic from care for our elders, to electoral primary coverage, the destruction caused by and explanations of particulars of this horrible war, to analyses of school shootings, food, political history. movie and theater reviews, ruminations on American archetypes, tech, relationship issues, mental health, physical health, music, fashion and consumerism.

And maybe fifty other subjects as well.

With that hodgepodge of things, there is one constant.

That constant is YOU, the readers, and specifically the commenters.

What gets put up here for perusal is in many ways an unfinished product. It's a skeleton on which the comments you share hangs muscle, sinew and flesh. You animate the work.

There are countless instances where the comment threads so enhance the original works themselves that in the end, the idea of separating the two would be damn near blasphemous.

Like Reneé's “Dorothy Boyd” to Tom's “Jerry Maguire”, well...you complete us.

It's not just about yelling “Frist!” or all the funny and slick blog-isms we chuckle at every day. It's about the give and take—the feedback—and the learning that feedback inspires.

Not long ago, I wrote a post about the generational issues underlying this year's presidential campaign. The piece itself was decent enough, but what happened in comments was where the real action was. Within the thread there ensued a spirited and detail-rich discussion of a secondary element about clear and lucid behavior at the government's executive level—going back to Reagan, and then further, back to Nixon and the back-channel goings on in Washington during that time when the possibility of things going totally off the rails wasn't all doom and gloom-speak, but a possible reality with real potential of coming to pass. There was a helluva discussion on geopolitics in that thread that I just sat back and saw play out. I literally said to myself, “Wow!” and that discussion led me to do some reading up on the subject—which only made me that much more knowledgeable on the topic.

In my attempt to inform, I found myself informed. By you.

That wasn't the only instance of that occuring. You folks do that every day, for every one of us who contribute. In the thread based on the relative mundaneness of my agony of tooth pain, aside from all the wonderful wishes of good health, there emerged a little sub-narrative that struck me as being what this place is all about.

I turned the post towards a brief discussion about the need for decent health care for all, and you guys picked up the ball and ran with it alá Barry Sanders on a speedy turf. The gold-plating of access to emergency dental care in America—a life and death issue for more than a few people is one of those issues you don't think about. Until it's you suffering through a Friday night, agonizing through a Saturday, counting every painful hour of a Sunday, and if you're lucky like me, finally getting to see someone on a Monday morning. If you're un-lucky, you inflame and fever up until something much worse than a sore mouth lays you flat on your back in a hospital bed. And beyond that, there is the issue of there being pretty much no such a thing as ER dental care—even if you really require it. A longtime reader, but infrequent commenter “Fuzzy” chimes in with this tale:

“It still blows my mind that you can't really get anything done with your teeth in the E.R. or the minor emergency room. I was with the misses after she had a bike accident and lost a quarter of a tooth when we went to the minor followed by e.r. to find they had a dentist's chair, tools, everything there but a dentist. We were told to find a dentist somewhere and schedule an appt. She was given pain killers and antibiotics to last the weekend. When I asked why they didn't have a dentist since there are cases where a problem with your teeth could be lethal or life threatening, the doctor on duty frowned and said they would be doing crowns and cavity fills for every poor person in the city and probably bankrupt the hospital. His statement there shocked me and I to this day can't understand why dentistry isn't considered as important as any other medical procedure. We as a country need national health care of some sort, and dentistry needs to be included and in hospitals. It really is ridiculous.”


It IS ridiculous, and is a subject you just never really hear discussed. But Fuzzy's anecdote just makes you think that much more about how one horribly neglected aspect of health care can impact you, and from there highlights how health care in general in this country so desperately needs to be fixed—for all. It's a simple story. One rarely articulated and rarer yet as clearly. It made me stop and think about the ludicrousness and flat-out danger of a situation like that existing in a country we like to call forward-thinking. That simple thing typed into a haloscan box (yeah...it's a kludge sometimes, but hey) adds so much to the discussion I began on access to health care that it's kind of stunning. Fuzzy's a longtime reader—a “lurker” he says. But that one missive of his has spurred me on to think about this situation with an increased intensity and you can bet—will move me to post more on health care issues and how they affect us as a whole. And how we can affect said health care as involved citizens. One comment. Driving the point home. Completing the circle. Sparking the mind to move foreward in figuring out solutions to these problems—big and small. You have no idea how good it makes us feel when that happens.

So I don't think I'm engaging in hyperbole when I say that you guys and gals (outside of our little troll-y hit-and-run friends) are among the most literate, most knowledgeable, and well-rounded co-contributors I read on these here internets every day. I think we learn and get as much from you as you get from us.

And for that, I—no...we cannot thank you enough.

For your knowledge, your humor, your willingness to push the discussion along, and yes, your odd ability to inspire us to do certain things based on the creativity of your responses —again, we thank you.

Now, I know life hasn't all been a crystal stair. There are scraps. Boundaries are nudged and crossed. Feelings get bruised. Words are said sometimes in haste, which engenders some waste. Sensitivities are not always considered as much they should and maybe, yeah—we piss each other off. In the end though, we dialogue. And just as life is an every day learning process, it's that for us in putting this thing out here and it's the same for you in your reacting to it. We're actually working on this thing together and maturing as we go. Post. Read. Comment. Reply. We think. You think. Thousands of people's brain cells a' firing. That's a helluva thing. We thank you for indulging us in your reading and truly appreciate what you give back in your sharing via comments.

It's something you don't hear often enough in these venues. But I mean it. We mean it when we say it. You're valued. Simple as that.

Through whatever disagreements there are—whether between poster and commenter, or commenter and commenter, the fact that you as commenters for the large part choose to come here respectfully (even when in disagreement) time and again and share—and in turn enhance what we try to do here is a wonderful thing. Back in the day, Steve himself would from time to time publicly let folks know that their readership was appreciated, and I still have several e-mails he sent me that personally thanked me for what little input I contributed to the comments.

Those still kind of get to me. Especially since whatever I do here these days is directly attributable to where I got my start (like the stratospherically talented Driftglass)—talking with folks on these here intertubes—as a commenter. I remember how nice it was when someone would even notice a comment I'd make, and maybe pick up from it and continue the conversation in-thread. And what was most rewarding of all was when a little blast within a thread would spur or be attached to a greater conversation “above the fold”. You'd be amazed at just how much you folks do that for me...and we.

So thank you again, for your readership, and beyond that—your feedback in comments. It means a lot, and makes what we do here more worthwhile, and in the long run, that much better.

You guys are...the best.

There's more...

Sunday, February 3, 2008

A Love Thang


The lovely, legendary Rochelle Fleming of First Choice (Dr. Love, Smarty Pants, The Player)—the original disco diva says it all...it's a LOVE thang!

It's been a verrrrry busy last 72 hours for me what with a lot of work on a project I'm toiling on, and I've been a touch out of the loop. In so being, I missed out on “Blogroll Amnesty Day”.

I've never been quite certain about the whole idea of blogroll amnesty per sé, and the gnashing and carping that seemed to blow up around the premise just sort of made me a little bit sick inside. Some folks appeared to abuse it for personal gain and self aggrandizement.

But...as a small blog, I can understand the sentiment of helping out our “blogren”™ in getting out their messages, or just simply giving props to those who you maybe don''t see enough of, and who many of us take for granted.

With that, on Super Bowl Sunday as I sit here in my Lawrence Taylor #56 jersey and peek at a game I'm going to be watching piss-poor little of because of the deadlines I have to hit, here goeth the listing of a few places I feel you should check out when you get the chance.

One of the BEST resources for info on the (hopefully soon to end) WGA strike is the fabulous Mark Evanier at News From Me. This is the first blog I ever visited and I still check it out every day. I've been lousy on linking to it and will do so more often. He's a comic-book/animation/writing professional whose blog is always entertaining AND informative. Rich in rare video and great entertainment industry anecdotes. Thank you Mark, for being a gateway.

Then there's my main man tony pierce at steady-chuggin' Busblog—the second blog I ever checked out via a link from the above mentioned Mark. Tony's a wonderful writer and a singular stylist. He's a contrarian, but the man is fair, funny and is so damned imaginative style-wise that it's scary. I consider him a blogfather of mine and he's actually a heckuva nice fella in person too.

Jo Fish at Democratic Veteran is a guilty pleasure and God damn it, I wish he'd post more, but by all means go read what this progressive member of the military says—and let him know who sentcha. And you tell him to fire that reactor in him up!

Give some love to The hydra-headed blog-monster over at Corrente They rail proud and boldly shrill from their side-by-side wing chairs of keepin' it real. Click. Read. Learn. And click some more.

I urge you to check in at the blogspaces of these two lovely ladies—Maha at Mahablog, and the feisty, magnetic Zuzu at Kindly Pog Mo Thoin (and also throws down at Feministe) You share a car with people for a couple of hours on what should be a sad occasion and hear them talk and you feel better about things. They share, they comfort and you learn a lot about them. These two are smart, funny, dedicated and most importantly, fighting for the side of right—in addition to simply being lovely individuals to be with. Be with them cyberspace-wise and read their work.

Just the name “Brilliant at Breakfast” should be enough to steer you to this great place, but once you're there you'll realize that what they're serving up is just as amazing as their fabulous blog name. Do check in!

And what the living hell is my problem with not giving more props to the dynamite Pam Spaulding of Pam's House Blend and Pandagon. Just one of the most astute political scribes out there, who sprinkles in just enough pop-culture goodies to keep you jonesing for more. She's an addiction I just can't quit. Much like coffee. :)

By all means, go visit these blogs, comment and give 'em some love.

Back to work for me and whippin' up some filet mignon and baked sweet potatoes for the wife.

And go Jints!

There's more...

Friday, November 23, 2007

How We Grubbed

The LowerManhattanite Family Thanksgiving Spread

(CLICK PIC TO ENLARGE VIEW OF TASTY FOODINESS!)

We didn't do the CRAZY spread this year, as my house wasn't Turkey Day Central this time around. The wheel of hosting fell to my sister—“da lawyah” for '07. But, at “Casa De LM“, we still did our own smorgasbord of yumminess for ourselves, the kids and a couple of friends whose folks were too far away to get to.

Okay, I still did the smorgasbord of yumminess. The wife, for all of her superhuman abilities, is vulnerable to the kryptonite of large-scale, high-intensity cooking. She's of the Rachael Ray quickie-dish school. Tasty stuff, but not the style conducive to major, multi-burner, multi-course pot-rattling.

That's my forté.

I've always found cooking relaxing. I can sink into the zen of sous-work—chopping and dicing, measuring an 1/8 of a teaspoon of this or a 1/3 of a cup of that. The timing out of things so all comes together within minutes of each other for servability...that kind of mental exercise is good for me, as it just pushes all the annoying workaday and “awful-world-around-me” stuff to the periphery of my mind—and stokes the creative me as I get to create tasty “art” that my family and friends seem to appreciate.

So, as per usual on Thanksgiving, I did the shopping on the weekend before, so I could limit my last minute runs to little things like a replacement Lemon Extract for the one that evaporated in the cupboard, or a small, travel-sized bottle of cognac for a sauce (as most sauces that require a spirit call for less than a cup of it, the “airline” bottles are a godsend). Everything went perfectly. The cooking started the night before at midnight, when I did the pies and macaroni and cheese (BAKED!) so the oven would be freed-up for the main cooking of the following day, and not run the risk of stray basting juices and conflicting aromas mingling there and tainting conflicting meal elements.

With that, here's the rundown of the menu—which I just had lunch today from leftovers of—YUM!

A.) Da boid! An 11 lb. EMPIRE KOSHER TURKEY. Got turned on to these decades ago as my mom and dad gew to hate the homogenized, bland taste of the ultra-ubiquitous “Butterballs”. A butcher friend gave my Dad a couple of Empires and said, “You'll thank me.” We tried them, and Daddy did come to thank the man. The Empire's being kosher means they aren't pumped up with the same preservatives and hormonal junk that the Butterballs are, plus, they have a “gamier”, meatier flavor, and appear to have actually been a real “bird” at some time, as opposed to a pen-bred, mechanically-stuffed “fowlenstein”. The dark meat from an Empire turkey will make you close your eyes and think of all things good. Man, what a bird! Prep was simple—night before, (after a day and a half on the thaw), unwrap, remove in-cavity neck-bone, wash in cold water inside and out, and pat dry. Get a stick of butter and either room-temp soften or microwave on low for 15 seconds to soften up. Get out your Kosher Salt, black pepper (I use a grinder), Lawry's seasoned salt, and most importantly— SMALL BOX OF BELL'S POULTRY SEASONING! Sprinkle about a half-teaspoon of salt, 1/8 of one of pepper, and a shake or two of the Lawry's over the melting butter. Then, shake on a big fistful of the Bell's. Let that set for a few minutes. Go to your turkey...and make sure your hands are washed and your nails trimmed for this part—using the tips of your fingers work at the skin's edge near the top of the breast and ease your fingers between the skin and breast meat. Once you've got that started, take your time and work your way down slowly nudging to get that separation of skin and meat—down around the sides and so on. You can do the same coming up from the bottom cavity opening and work around into the drumsticks. Flip her over and do what you can with the back, too. YOU'RE NOT REMOVING THE SKIN, just creating a secondary seasoning space. Once you've as much of the turkey done (you don't have do this with the wings and entire legs and back) as you can, go back to your butter and spice mix and mush it all together with your hands until it's a darkish paste.

Rub that all over the Turkey, AND IN BETWEEN THE SKIN AND MEAT IN THE SEPARATION YOU'VE CREATED. This allows for the seasoning to not merely settle in on the exterior, but settle in meat-deep and permeate as it slowly cooks. Rub the mixture in and on till you've exhausted the paste, put the boid on a platter and Saran wrap it and refrgerate for the next day's roasting. Come the day, take her out, put it in the roasting pan (breast side-up), and stuff it. (if desired.) Set the oven for 450º degrees and cook for 15 minutes. Flip it breast side down fr another 15, and then flip back to breast up for the remaining 1 1/2 -1 3/4 hours at 325º-350º degrees (for a 10-12 lb. bird—follow general length instructions for weightier fowl), basting with pan juices every 20 minutes until done. Poke breast with a fork—when no clear juices erupt from the puncture—she's a' done. Let cool for an hour or so before picking bits off to taste as I know you will.

B.) SAUTEED KALE WITH GARLIC AND TURKEY BACON. I'm apparently the only Black man in the country who does NOT like collard greens. I just don't like wet, sloppy, olive-colored greens on my plate. And kale holds up better under heat, is tastier and has a higher vitamin enrichment, so...I go with kale. Pick the leaves off the stem, wash em and dry 'em. Three tablespoons of olive oil in a pan—medium heat, toss in the kale and cook for a couple of minutes, nudging it around. Season with salt, pepper and Lawry's. Toss in your garlic—finely chopped—NOT FROM A JAR! and cook for another couple of minutes, nudging it around and mixing. It's gonna smell great. Lastly, toss in some crumbled turkey bacon bits for color and extra flavor at the end. Let that cook for another 90 seconds, still nudging and mixing. Remove from pan to a paper towel to drain away the excess oil and you're done. It's delicious, and even better the next day. (TIP: toss a teaspoon of olive oil in a pan the next day, and quick sauté the remainder for a minute , which will lightly crisp the kale. The texture is beautiful and the flavor wil have totally set in.) Mmmmmm-mmmmmm!

C. STUFFING/DRESSING. Call it what you wanna, I call it good! I use a cornbread stuffing in lieu of bread crumbs. You can use the pre-dried bag variety (a 14 oz.bag and a half), or bake your own home-made, or quickie Jiffy™ mix variety. Either way, make sure it's sufficiently cool and dry when it's time to whip this up. (crumble the pan-mixed and baked kind by hand of course) Sauté 3/4 of a cup of chopped onion, and 3/4 a cup of celery. Get some italian-style turkey sausage, remove three links from their casings, crumble and sauté as well. Mix in with the celery and onion. Toss in a half-cup of slivered pecans (or walnuts, if you like). In a large pot bring to a boil a cup and a half of water with a stick and a quarter of butter. Remove from heat. Mix in the cornbread chunks, and then the celery/onion/pecan/sausage mix until the liquid binds the concoction together nicely. Toss in a fistful of white and brown sugar, a diced Granny Smith apple and a 1/3 of a cup of apple juice. Keep mixing to bind, and then stuff what will fit into the bird. What remains goes in a baking pan and you tamp this down to fill and even the height.

Stuffing cooks in the bird, while the panned portion is put in the oven next to it for about an hour or so to bake up. I hereby absolve myself from all responsibility for your weight gain from this carb treat.

D. BISCUITS. A basic biscuit recipe—typical flour, cold water, butter and oil thingy— except I use coconut oil as it gives them a sweet, nutty little taste on top of the flaky goodness. Throw in a pinch of sugar, too.

E. CARMELIZED, CINNAMONED GREEN BEANS WITH SLIVERED PECANS. Wash and trim your beans, dry 'em, and toss 'em in a pan with two tablespoons of butter. Season with a little salt and pepper, then toss in your pecan slivers. Then hit with a teaspoon of cinnamon, another pat of butter, and then altenate tosses of white and brown sugar—A-B-A-B, all the while nudging and coating the beans in the cinnamony, sweet butter glaze under medium heat. This'll take all of ten minutes, and be worth every Goddamned one of 'em. Trust me!

F. BAKED MACARONI AND CHEESE. The bechamel vs. straight cheese sauce wars are right up there with Sunni vs. Shia, so take what you will from this. I favor the classic Mueller's baked recipe, available here. I also lean towards the corn starch base version, as the flour-based one tends to super-quickly thicken. And the rapper Big Daddy Kane gave me this next tip years ago (we shared cooking tips—he's a damn good cook himself—while working on a TV show together)—he uses a tablespoon of either French's yellow mustard, or Hellmann's Dijonnaise in addition to the dry Colman's mustard the recipé calls for. It gives the cheese (PLEASE USE A GOOD-QUALITY SHARP OR PREFERABLY EXTRA-SHARP) a nice extra bit of bite.

G. WHIPPED POTATOES. Easiest thing in the world. Peel 6 potatoes, dice 'em. Boil until soft to touch. Drain, Use manual masher to pulverize—BOOMP! BOOMP! BOOMP! Add whole milk—the hell with 2% and skim—while still mashing. Maybe 1/2 a cup until texture gets a little creamy, but still stiff enough to hold shape alá Richard Dreyfuss in “Close Encounters”. Add butter—maybe half a stick or so, and sprinkle salt to taste. Get your wire whisk and whip that son-of-a-bitch until softened a bit more. Maybe a minute. If needed, add more salt and butter till taste is perfect. You'll know when.

H. OLD SCHOOL NATION OF ISLAM-STYLE BEAN PIES. I know, you think it sounds nasty, but Goddamn if there's almost anything better with a dollop of vanilla ice cream and a cuppa joe. Won't give the recipé here, 'cause it's actually a family secret. My Dad was the perfecter of the pie's recipé in the 1960's, along with his aide Lana Shabazz, who would leave my dad's place to become Muhammad Ali's training-camp chef. All I will say is that it is a custard-based pie using eggs, sugar, extracts, spices, special milk, a thickener, and pureed, cooked navy beans, amongst other things and a special prep-order key to the pie's turning out properly. If you ever taste a store-bought Bean Pie, it's based on a large-scale translated version of this recipé, but invariably misses a couple of the special ingredients, and always the key prep-order my Dad mastered. That prep-order is what keeps the pie colored a certain way—mahogany brown exterior/golden, glisteneing interior, as well as balancing the flavor notes—sweet, nutty, with an warm afternote of the spice/extract blend.

Put it all together, and you get the LowerManhattanite Family and Friends Holiday Spread. Now, of course, I stayed up until 5:30 a.m. on the pies, mac and cheese and sous work, got up at 9:00 a.m. to do the main cooking and finished at 3:30 in the afternoon. We ate an hour later. I had a “Hyman Roth” (Dr. Brown's Black Cherry Soda, Bacardi Rum, splash of lime juice, sprig of mint over ice), and passed out until 1:00 a.m. (The all-nighter, and old Hyman put Papa away but good) today. Then had a slice of pie and slept until 10:00 a.m. Coffee and pie for breakfast...

...and then some of the spread leftovers for lunch. Sis and Mom came by for their pies, and some of the unpictured BAKED SWEET POTATOES WITH MAPLE PECAN BUTTER. Split sweet potatoes with a knife, then poke holes all around 'em with a fork. Rub 'em down with butter and place in foil wraps and place in oven for an hour. Get a stick of butter, softened slightly, an ounce of maple syrup and 1/2 cup of chopped pecans. Pop 'em into a food processor or an Osterizer™ and pureé 'em down into a soft mixture. Spoon out into a bowl or Tupperware case, cover and place in fridge for 45 minutes. It'll re-harden as butter does—but will be infused with maple syrup and pecan taste. (!) When taters are done, pooch the ends to open the middles, and hit with the special butter you just made.

Ohhhhhhhh, my!

And that folks, is how we got down grub-wise! I tripped over my son who was sprawled on the floor in front of the couch at 1:00 a.m.. Daughter was zonked in the easy chair. All was as it should have been, post feast. :) Will post more as the tryptophan/all-nighter induced sloth wears off.

My best to every one of you,
LowerManhattanite

How'd your own feasts go?
There's more...