« Archives in August, 2010

Me vs. Breakfast

Every once in a while I feel inexplicably compelled to confess to something that’s bound to make all six of the people who read this blog hate me. Today’s just such a day; today I will confess to hating breakfast for dinner.

I realize that not wanting to have pancakes and syrup instead of, say, Chicken Cordon Bleu is equivalent in its anti-American-ness to say, something like stating “that Nikita Khruschev, he sure was a frood with a lot of good ideas,” or hating Law & Order. But there are things that are right and things that are wrong, and, just like it’s wrong to wear denim on denim (ed. note: not anymore!); one of those is having breakfast for dinner.

I’ve always felt this way. There’s a legend, when I was about 9, of a time when I was left with a family friend’s teenaged boy and girl; I asked them for dinner, and out came a bowl of Rice Krispies. Naturally, I broke into tears and was inconsolable until I was allowed to play in front of the TV with my new Space Shuttle toy (broke its landing gear on the deep-pile orange shag carpet, by the way).

When my friends — or, worse, the national media — suggest breakfast for dinner, they get to see me look dejected and throw in a gag for drama’s sake. Sorry to deprive you of all of that delicious syrup, but it just sounds so… awful. Don’t you want some savory in the evening?

Although, I’ll allow, butter and bacon both are good at any meal.








via Neven

via Neven Mrgan, Dan Savage, whom I’m usually not a tremendous fan of, with one of the best punchlines ever. (warning: nsfw)








Robert Reich: Corporate Rotten Eggs

Link: Robert Reich: Corporate Rotten Eggs

Robert Reich:

There are rotten apples in every industry. Or perhaps I should say rotten eggs.

One especially rotten egg is Jack DeCoster, whose commercial egg agribusiness, which goes under the homey title “Wright County Egg,” headquartered in Galt, Iowa, sends eggs all over the country under many different brands. Those eggs have now laid low thousands of Americans with salmonella poisoning, and may well infect thousands more.








[Untitled]

maniacalrage:

Lady Gaga’s Poker Face Read By Christopher Walken

Honestly, this makes coming home from vacation a whole lot easier. OH!








A CNN anchor expresses the crux of "mosque" opposition

Link: A CNN anchor expresses the crux of “mosque” opposition

seanbonner:

stevewoolf:

spytap:

vruz:

—via unburyingthelead:

Lemon:  Don’t you think it’s a bit different considering what happened on 9/11?  And the people have said there’s a need for it in Lower Manhattan, so that’s why it’s being built there.   What about 10, 20 blocks … Midtown Manhattan, considering the circumstances behind this?  That’s not understandable?

Patel:  In America, we don’t tell people based on their race or religion or ethnicity that they are free in this place, but not in that place —

Lemon:  [interrupting] I understand that, but there’s always context, Mr. Patel … this is an extraordinary circumstance.  You understand that this is very heated.  Many people lost their loved ones on 9/11 —

Patel: Including Muslim Americans who lost their loved ones…  .

Lemon:  Consider the context here.  That’s what I’m talking about. 

Patel:  I have to tell you that this seems a little like telling black people 50 years ago:  you can sit anywhere on the bus you like – just not in the front.

Lemon:  I think that’s apples and oranges - I don’t think that black people were behind a Terrorist plot to kill people and drive planes into a building.  That’s a completely different circumstance.

Patel:  And American Muslims were not behind the terrorist plot either.

Dang, CNN. I was just talkin’ ‘bout you.

It’s really simple. You’re either for religious freedom or you’re not. End of story. There is no additional context, no qualifiers, and no conditions. That’s what’s promised to us by the Constitution and that’s what the laws of this country say. If you feel the need to add “context” or qualifiers or conditions then you are not in favor of religious freedom.

If you disagree with the Constitution of the United States, the Constitution is not the problem here. 

Either shut the shut the fuck up or own the fact that you believe Muslims and Christians should have different rights. Anywhere in the middle is just being a disingenuous, lying, hypocritical asshole.

Churches were built in places that were the sites of historic massacres and genocides by crusaders.  We lived a mile from Ground Zero and breathed in that acrid smoke reminder for 3 months.  19 insane people don’t indict an entire religion.  Let’s move on and get back to the business of being America in the best sense.








Summer Squid Stir-Fry

When it’s summer around here, the grill and the wok both come out. They’re two incredible tools to cook light food with flavors that cut through the heat — and without making Courtney or I boil in the kitchen, either. On a lark, we saw these beautiful-looking, and cheap-as-anything squid at the local Japanese Marketplace. Now, neither of us knew the first thing about preparing squid, but it’s the kind of food that seems like either it takes 5 minutes or 5 hours to prepare, but nothing in the middle. So we picked it up and took it home.

Fresh squid

So, squid takes about 5 minutes to prepare. Maybe a little longer if you’re cooking up a lot of little ones, like we did, but really not long at all. The first step is to clean the squid. I learned how from the Internet, so I’ve memorialized my process here too.

Step 1: Get yourself a little something to help with all the cooking ahead. My favorite helper is a dirty martini.

A dirty martini to help with the cooking

Step 2: Remove the head. To do this, grasp the head in one hand and the body in the other. I found it easier to hold the body from inside than from the tail; holding it that way made me feel like I was going to tear the body.

Step 1: Remove the head

Step 3: Cut the tentacles off. They’re edible; save them. Throw away the head. A blog I found good directions on this at suggested that your dog would find the head delicious. Yours might; mine spit it on the floor, much to my wife’s consternation.

Step 2: Cut off the tentacles

Note here that a number of sources on squid disassembly suggested that I squeeze the ink out from sacs in the head and reserve it at this stage. None of the squids I got had any particular amount of ink in them — except for one. That one, I cut into it and a gigantic arc of ink shot across the kitchen. Again much to my wife’s consternation. Again, the dog didn’t care.

Step 4: Squeeze out the guts. There’s just no nice way to say this step. There’s some sort of organs that look like scallops, as well as, well, let’s call it slime, inside the squid. Get it out by running the flat side of a knife down the squid from tail to the open end. I put my cutting board at the edge of the sink and basically just squeezed the junk into the sink.

Step 3: Squeeze out the guts

Step 5: Remove the skin. This part is easier than it sounds. The skin is paper-thin, and, as you scrape your knife against the squid in step 4, you’ll tear it. Slide a finger inside this tear and delicately separate the skin from the body. About half the time the whole skin came off like a glove, the other half I had to scrape the remainders off with the knife.

Step 4: Remove the skin

Step 6: Remove the quill. The quill is a piece of cartilage that runs the length of the squid. I used one hand to separate the cartilage back inside the body, near the tail, and the other hand to pull at the tip. Almost every time it came out in one piece.

Step 5: Remove the quill

Step 7: Rinse under water. To make the slime go away.

Step 6: Rinse under water

Step 8: Chop as you please. I chopped it into rings, but strips are pretty typical for stir-fries, and you can also cut the body into two nice steaks.

Step 7: Chop as you please

Step 9: Heat the aromatics. Chop up a couple of inches of fresh ginger and 4 garlic cloves, heat them in some oil with chile flakes until very fragrant. The chiles don’t really make the dish spicy, but they brighten the flavor, just as they do in, say, a nice marinara.

Step 9: Heat your aromatics in oil

Step 10: Add in some fresh vegetables. To highlight the fresh flavor of the squid, I didn’t load the dish up with a lot of vegetables. The Japanese market had delicious-looking oyster mushrooms and bok choy.

Step 8: Mix with fresh vegetables

Step 11: Stir-fry and add sauce. Stir-fry and soften up the vegetables a bit, adding sauce and then stir-frying more. What sauce? Well, I used a pretty typical Thai sauce that I learned in a cooking class I took in Chiang Mai. It’s 1 part fish sauce, 1 part soy sauce, 1 part sugar, and 2 parts oyster sauce — although I replaced the 1 part sugar with 1/2 part agave.

After stir-frying the vegetables until slightly soft, add about a quarter cup of broth — I used dashi. This stretches out the sauce and keeps it from being too strong-flavored. Then throw in the squid and cook briefly — no more than 20 or 40 seconds. It’ll turn white almost immediately.

Step 10: Saute and add sauce

Step 12: Serve it forth! Probably the martini’s not the best accompaniment here.

Step 11: Serve








The Worst Cabbie in Los Angeles

LA is a car city. Nobody walks in LA; everybody drives. You would think this would lead to having cabbies who know their way around town. But you would think wrong; the cabbies here are disastrous. None of them knows how to get anywhere, much less a hidden shortcut. Or even whether to take the 405 at rush hour (hint: not). LA’s best are worse even than Baltimore cabbies were that one year after all the African-Americans were replaced by Russians from the newly-former Soviet Union. But when we got back from France, we were driven home from LAX by the worst cabbie in LA.

Now, I’ll allow that there’s room to disagree as to what makes a bad cabbie. Some hate a big talker; the last good conversation I had in a cab was years ago in São Paulo, and I have no idea how I managed to have enough caipirinhas to carry on a 30-minute dialogue on weather, sports, and crime in Portuguese, a language I barely speak. But we got a good recommendation for a salsa club, so it was all worth it. Some hate a cabbie who speeds; this one time in Mexico City, the cabbie drove so fast that I just slouched low in the seat so I couldn’t see my onrushing doom. Not a bad cabbie; he got me right to my hotel. Some hate an unsafe driver; all the cabbies in Rio de Janeiro ran red lights at top speed after dark. But, then, nobody in Rio stopped after dark unless they wanted to trade their nice car in for an exciting carjacking. So one needs to be sensitive to differing cultural definitions of safe. Some hate a cabbie who inflates the fare; the rickshaw driver in Hanoi who, for my firs cab ride in Vietnam, charged me what i later learned was a couple of months’ salary for the average Vietnamese? Hey, gotta give the guy credit for knowing an easy mark.

In the same vein, you would think that the fat, sweaty Argentinian cabbie who hit on me nonstop as he drove me home from LAX back in 1995 would be the worst cabbie in LA. Not a bit. Terrifyingly, he knew the way back to the obscure spot where I was living then straight after I gave him the address. The fact that he claimed his trunk was broken, put my backpack in the back seat, and then offered me the seat next to him in the front, that I just give him credit for as enterprising. (Normally I would’ve been smart enough to not take the seat, but I’d just flown in like 4 hours from Mexico City. To get to that flight, I’d ridden on top of an open truck over a rutted rural dirt road for 6 hours, to get from a remote farm village in southern Mexico to a urban center filled with M16-toting toughs; then flown on a creaky 727, reclining on a seat with well-kept upholstery straight out of the ’70s, and enjoying a meal of meatball in unspecified sauce and jellied jungle fruits for another 4 hours; then waited for 7 hours in the Mexico City airport, in a terminal that was under construction; so I was perhaps in a state susceptible to suggestion.) Well, it’s only the larger, sweaty Latin men who hit on me, so I can’t claim to be surprised.

So, who was the worst cabbie in LA? He was actually a cab we fought for. We shuffled off our plane from France, got our bags, went outside into the night, and queued behind the taxi starter for a cab. Just when one stopped for us, some guy ran up to it, stuck his head in and talked to the cabbie for some minutes. We got our choler up; the starter yelled “hey, cabbie!” a few times, but otherwise didn’t do anything to move things along. Finally, the some guy walked away, explaining “I just wanted a quote on the rate.” We made a last-minute decision to give up another cab to the next person in line and, flush with victory, we piled ourselves and our enough-to-meet-Delta’s-limits of luggage into Our Cab. Pity for us.

First I told the cabbie where to go. In LA, you can’t expect a cabbie to know an address, so you always name a major intersection nearby and then guide the cabbie from there. This works out well for us, since we live near the corner of a big East-West thoroughfare and the street that’s the in-the-know secret back way to LAX for half the Westside. Usually I give that intersection and, sure, I get the stupid “freeway or surface streets?” question from the professional driver who should know best, but it gets us there. Well, this cabbie didn’t know either street. We named another and got a blank stare. He asked us how to spell our street, tried to type it into his GPS, and then gave up and physically handed the GPS to us for us to type it in ourselves. Which actually gave us a bit of confidence, since we have the same GPS in our car and knew it would get us home just fine.

Unfortunately, simply having a GPS that could provably speak clear, simple directions to our house didn’t actually help. For some context, the best route from LAX to our house — using that in-the-know back route I mentioned above — requires that you make a total of 4 turns during a drive of about 15 minutes. Not for this guy. First, the GPS couldn’t get a signal, since we were on the lower level of LAX and there was no sightline to a satellite. “It doesn’t know,” said the cabbie, ready to give up until we explained to him that it would work as soon as the poor GPS could see the sky. With some apprehension in our hearts, we told him which of the four exits to take out of LAX so that he could get going. Then we told him how to get to that exit, since he didn’t know.

Once on the road with satellite reception, we figured we had it made. No such luck; he missed a turn. Not only did he miss it, he actually stopped stock still right past it, on a dark road, usually travelled at freeway speeds, in the middle of the night. We frantically urged him to just keep going, knowing that the GPS would figure it out and that, if we waited, somebody would rear-end us in the dark and, at the very least, break the suitcase full of great French wine we had in the trunk. 

The GPS worked it out, as predicted, and got us in spitting distance of our house, albeit from the back and via the long way around since we missed that turn. Then it told him to head up a side street. It was a little early to get off the main drag, I thought, but why fight the talking GPS? That would just confuse the cabbie. Unfortunately, he missed another turn, took a long detour through a sketchy few blocks of cheap apartments, and ended up back on that main drag about 20 feet from where we turned off. And then he gave up; he might have actually thrown up his hands. So we told him how to get to our house, and, with us guiding him foot-by-foot, we got there. Phew.

Now, he helped us with our heavy bags, which created quite the dilemma: how much should we tip? Not least because getting lost twice made the trip cost about $7 extra, on a usually-about-$18-depending-on-traffic fare, I made the decision to not tip at all. I mean, there’s sorry for you and there’s just totally unequipped to do your job at all, and this guy obviously fell into the latter. But I quickly regretted my parsimony, since the cab sat outside our house for almost 10 minutes after dropping us off. Finally, I decided to walk over, equally prepared to explain why I didn’t think he deserved a tip or how to get back to LAX, but he pulled away when I was still a dozen feet off.

So we got home in the end, safe and sound. Or, safe and sound at least for the moment, since I didn’t tip and he knows where we live. Hopefully, even with the address and the memory of our little adventure, he’ll never be able to find his way back here. Because this guy was the worst cabbie in LA.








France Addendum: The Loire Valley (Or, Ain’t No Party Like an Amboise Party ‘Cause an Amboise Party Gots King)

It’s important to stress that the town we stayed in while we were in the Loire, Amboise, was a party place. Specifically, the King — whose family was from around there — liked to party there. (Although, we discovered later that his favorite wine was an Irancy, from Burgundy, some distance away.) That little Amboise, population a few hundred and a medium-sized château, was party central fact was repeated to us again and again. And punctuated with flames and fireworks, so that we’d know it was true. To say nothing of the dancing peasantry. True, I learned all this at the sound-and-light spectacular that we saw at said château (catch it every weekend! only two-and-a-half hours long! beloved by royalty continent-wide!), but, if the cute little historic city center with a crêpe-and-cocktails place open until 1am was any sign, things hadn’t changed too much in the 400 years since the king was from there.

Parade to the château: At the spectacle at the château of Amboise, Loire Valley, France

We stayed in lovely Amboise because it was a cute, centrally-located place from which we could explore the Loire Valley, château central for France. But the city had plenty of charm itself, with old buildings, a pretty river, delicious food, narrow, medieval streets, and a château of its own, on top of a butte that was filled with spooky passages.

The town, from above: At the château of Amboise, towering over the city of the same name, in the Loire Valley, France. Amboise was a favorite of the old Orleans branch of the Bourbon monarchy of France.

Old city street: Below the château of Amboise, towering over the city of the same name, in the Loire Valley, France. Amboise was a favorite of the old Orleans branch of the Bourbon monarchy of France.

The ramp to take horses up the 100+ feet to the château: At the château of Amboise, towering over the city of the same name, in the Loire Valley, France. Amboise was a favorite of the old Orleans branch of the Bourbon monarchy of France.

Elsewhere, the châteaux were gorgeous. We visited Chenonceaux, famous for being built above a lake, and Ussé, whose white stone turrets inspired the story of Sleeping Beauty. We even stopped by quaint Saché, where Balzac wrote, sitting on a hillside in the middle of nowhere.

At the château of Chenonceaux, in the Loire Valley.

Au revoir, Ussé: At the chateâu of Ussé, the inspiration for Sleeping Beauty, in the Loire

The working houses, from the terrace: At the chateâu of Saché, in the Loire

Of course, if these places weren’t fancy inside, they’d just call them houses. So you know they had to be filled with the outrageously luxurious stuff that the royalty of the past loved to spend their money on rather than financing an inventor who could discover, say, the steam engine. Behold this finery:

And if this bed were mine...: At the château of Chenonceaux, in the Loire Valley.

Which way's up?: At the château of Cheverny, in the Loire Valley, France. Cheverny was often the second-best to Chenonceaux, but is still privately-owned.

That’s right, in the second shot you can’t tell what’s up and what’s down, there’s so much bling all around. Châteaux are fascinating architecturally like that: I was particularly taken by the staircases. See, when the fancy châteaux of the Loire started being built, the French really only knew how to make spiral staircases. During the big building period, they figured out straight staircases. Iin fact, we saw what might have been the first straight staircase in France!) So I was really taken by the chance to see all these neat staircases:

Spiral Staircase: At the chateâu of Ussé, the inspiration for Sleeping Beauty, in the Loire

Main staircase: At the chateâu of Ussé, the inspiration for Sleeping Beauty, in the Loire

After driving along twisty, narrow local roads, following ancient tracks, we’d arrive from these castles back at Amboise. Now I should’ve taken a picture of it, but we had an incredible pizza meal while we were there, probably the best pizza we had in France. The French, believe it or not, do love their pizzas, and have a unique and delicious approach to them: a very thin crust, not much cheese, long slices of topping, and an egg on top. Compared to bacon these days, eggs are underrated, and that addition to a pizza really adds some unctuousness. Highly recommended.

Anyway, after the Loire was Burgundy, and, since I didn’t fall behind editing my photos there, you’ve already read about that. But now you’ve seen this, because photos, once (at long last) edited, are for sharing!








The Proposition 8 Ruling (in simple language)

squashed:

A trial happened. This means that the judge made findings of fact. He found that there was no evidence that Prop. 8 served a legitimate government interest. This is important because the case will be appealed. The appellate court will review the judge’s legal reasoning without giving any deference to what the judge decided. (“De novo”.) However, the factual findings will remain intact unless the trial judge did a terrible job. (“Abuse of discretion.”) When the trial court found the testimony of the anti-gay-marriage expert unreliable, it will keep that “unreliable” label through appeal. And when the judge says, “the trial evidence provides no basis” for something there will continue to be no evidence unless the appellate court finds an abuse of discretion.

Read More








The Origins of the Enthusiasm Gap

Link: The Origins of the Enthusiasm Gap

Robert Reich:

A stimulus too small to significantly reduce unemployment, a TARP that didn’t trickle down to Main Street, financial reform that doesn’t fundamentally restructure Wall Street, and health-care reforms that don’t promise to bring down health-care costs have all created an enthusiasm gap. They’ve fired up the right, demoralized the left, and generated unease among the general population.

This is precisely why I pretty much figure everything’s going to heck, sooner rather than later.