This is a movie about important historical events that are unsung or unknown, but can be resuscitated in memory with a good dramatization about them, as is the case here.
In 1935, an old-school Whitehall bigwig named Lindemann
advocates that “attack is the best form of defense,” but his peers conclude
that Britain is ill equipped to combat the Nazi air force head-on, and
call on the country’s leading engineers to find a preventative
alternative. Nothing sticks until Samuel Watson-Watt — then employed by the Meteorological Office — proposes
a then-radical method of using radio waves to locate distant enemy
planes; he admits the idea is riddled with unknown factors, but the
aerial committee reluctantly declares it the best of a bad bunch, and
recruits the plainspoken Scotsman to head up a top-secret development
mission.
What ensues is less a flag-waving celebration of British resolve than
a study of internal class conflict within the British war effort, as
the ministers’ skepticism over Watson-Watt’s suitability for the project
stems to a considerable degree from his hearty accent and lack of
Oxbridge education. Much to their chagrin, Watson-Watt rejects their
offer to recruit a team of top physicists to assist him in his
endeavors, choosing instead to work with his existing meteorologist
colleagues — like him, regional
university graduates dismissed by Whitehall brass as “little
weathermen.” It’s a valid and still-resonant angle. It is not so much a tale of brilliance as one of perseverance and thinking outside the box. Very enjoyable.
Pages
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Sunday, May 31, 2020
Saturday, May 30, 2020
My Sister The Serial Killer by Oyinkan Braithwaite
The reader might suspect that this would be the case, but when you help your sister to plot a crime, one that you feel compelled to do, and it is to protect her from a very bad man, you make a life changing decision. The book goes through the history of that initial crime, and then intersperses crimes that occurred subsequently, and then right up in to the present.
I love the way the story is written. It really flows in a beautiful way, with both sympathy for the lead character, Korede, and a sense of foreboding about what her sister Ayoola will get her involved with. It takes place in Lagos, and Korede is a nurse who is very well respected and her sister is the much prettier one of the two. Ayoola is uses to getting her way and she is used to taking none of the blame for her actions. Korede is used to literally cleaning up her mess.
It is a short novel, almost a novella, but one that you will be thinking about long after you close the cover.
I love the way the story is written. It really flows in a beautiful way, with both sympathy for the lead character, Korede, and a sense of foreboding about what her sister Ayoola will get her involved with. It takes place in Lagos, and Korede is a nurse who is very well respected and her sister is the much prettier one of the two. Ayoola is uses to getting her way and she is used to taking none of the blame for her actions. Korede is used to literally cleaning up her mess.
It is a short novel, almost a novella, but one that you will be thinking about long after you close the cover.
Friday, May 29, 2020
Tex-Mex Albondigas
I asked for these for my birthday dinner, not because they were my favorite thing out of Ama, the cookbook we have been exploring, but because I knew they wouldn't be my husband's first choice to make, and the best time to ask for that seems like your birthday in a pandemic, where what can you do? I got to pick the menu as well as the movie.
1 lb. ground beef
1 lb. ground pork
1 tsp. caraway seed ground
1/2 c. milk
2 eggs
1 chopped chipotle in adobo
1/2 c. cotija cheese
4 oz. Monterrey Jack
2 Tsp. oregano
3 cloves garlic
minced
1 1/2 tsp. salt
- Mix the liquids together. Add cheese, garlic, chipotle, oregano, mix and then add panko.
- In a medium bowl, combine ground beef, ground pork, the above mixture, mix gently until combined, then form into meatballs. Bake at 400 degrees for 20-15 minutes (internal temperature 155 F).
- Garnish with parsley and tomatillo salsa before serving.
Thursday, May 28, 2020
Lightning in a Bottle (20014)
The movie is a celebration of 100 years of the blues. I guess in order to have a birthday you need to have a beginning, and I suspect htat there is more than a little controversy about exactly when it started and by whom. Never mind. It is fun to watch.
This is Martin Scorsese's love letter to the blues. Being who he is, it is not nearly as brainiac as he describes it to be. He over states what you will learn and understates what the experience of listening to the modern blues legends, some of them getting way up in years themselves (and quite a few of them gone now) celebrating the great blues songs, and the men and women who wrote them.
The thing is that it is more of a concert movie than it is a documentary. There are little snippets of information about the legends, a short interview with someone about them, and then the lion's share of the time is the music. Which is fine by me, but if you didn't know anything about the blues you might be more confused than educated by the end.
This is Martin Scorsese's love letter to the blues. Being who he is, it is not nearly as brainiac as he describes it to be. He over states what you will learn and understates what the experience of listening to the modern blues legends, some of them getting way up in years themselves (and quite a few of them gone now) celebrating the great blues songs, and the men and women who wrote them.
The thing is that it is more of a concert movie than it is a documentary. There are little snippets of information about the legends, a short interview with someone about them, and then the lion's share of the time is the music. Which is fine by me, but if you didn't know anything about the blues you might be more confused than educated by the end.
Wednesday, May 27, 2020
Mary Toft: or The Rabbit Queen by Dexter Palmer
I read about this either in The New Yorker or The Week, and I remember thinking it sounded very odd, but also very well written, and that I should try it.
Then came the pandemic. Odd did not seem as appealing, just because we were dealing with a lot of unknowns. However, my local library has been closed for over two months, and even though I had more than 40 books checked out of the library, now i am down to one, this one, left unread. In the interest of full disclosure I have taken steps to remedy my reading situation, but I felt obliged to finish what I had out, which has almost literally never happened before. I have Tsundoku, a syndrome where you have more books than you can read. I needed for that to be wrong just this once, and so I read.
In this book, the author retells the real-life story of a woman who, in England in 1726, began pretending to give birth to dead, dismembered rabbits. He places this strange narrative within the literary tradition of novels about fakers and cheats. The beginning is all about the goodness of he doctor, who cannot imagine anyone doing this for attention. He feels for Mary. His faith in her does not save her, but we see the dilemma for all involved. This is a sensitive, vivid, almost tender novel.
Then came the pandemic. Odd did not seem as appealing, just because we were dealing with a lot of unknowns. However, my local library has been closed for over two months, and even though I had more than 40 books checked out of the library, now i am down to one, this one, left unread. In the interest of full disclosure I have taken steps to remedy my reading situation, but I felt obliged to finish what I had out, which has almost literally never happened before. I have Tsundoku, a syndrome where you have more books than you can read. I needed for that to be wrong just this once, and so I read.
In this book, the author retells the real-life story of a woman who, in England in 1726, began pretending to give birth to dead, dismembered rabbits. He places this strange narrative within the literary tradition of novels about fakers and cheats. The beginning is all about the goodness of he doctor, who cannot imagine anyone doing this for attention. He feels for Mary. His faith in her does not save her, but we see the dilemma for all involved. This is a sensitive, vivid, almost tender novel.
Tuesday, May 26, 2020
Shrimp with Chilis and Peanuts
This is a Tex-Mex version of Sichuan Shrimp, with all the heat that chilis bring and the crunch of the peanuts. Serve with rice or a corn dish.
1 Lb. shrimp
2 Tbsp. Olive Oil
1/4 c. sliced green onion
2 cloves garlic, sliced
1 Tbsp. ginger grated
1/4 c. Peanuts
1/2 Tsp. chili powder
1/2 Tsp. ground coriander
2 Tbs. Sriracha
1 tsp. hot sauce
1 Tbsp. Butter
1/4 c. Cilantro, chopped
1/4 c. Mint leaves, chopped
Juice of a lime
Salt and Pepper to taste
Shell shrimp.
Heat oil in a large skillet. Add green onions, garlic, ginger, some salt and pepper and cook until it starts to smell good. Add the shrimp, saute until just cooked through, no more than 3 minutes. Add the peanuts and toss. Then add the spices, sriracha, and hot sauce and stir. Add the butter and deglaze the pan. Stir in mint and cilantro, squeeze the lime over the dish, and adjust the salt.
Serve!
1 Lb. shrimp
2 Tbsp. Olive Oil
1/4 c. sliced green onion
2 cloves garlic, sliced
1 Tbsp. ginger grated
1/4 c. Peanuts
1/2 Tsp. chili powder
1/2 Tsp. ground coriander
2 Tbs. Sriracha
1 tsp. hot sauce
1 Tbsp. Butter
1/4 c. Cilantro, chopped
1/4 c. Mint leaves, chopped
Juice of a lime
Salt and Pepper to taste
Shell shrimp.
Heat oil in a large skillet. Add green onions, garlic, ginger, some salt and pepper and cook until it starts to smell good. Add the shrimp, saute until just cooked through, no more than 3 minutes. Add the peanuts and toss. Then add the spices, sriracha, and hot sauce and stir. Add the butter and deglaze the pan. Stir in mint and cilantro, squeeze the lime over the dish, and adjust the salt.
Serve!
Monday, May 25, 2020
Remembering Those That Died
Today is the day we give thanks to soldiers who have fought and died to protect their country.
I Remember You As You Were
by Pablo Neruda
I remember you as you were in the last autumn.
You were the grey beret and the still heart.
In your eyes the flames of the twilight fought on.
And the leaves fell in the water of your soul.
Clasping my arms like a climbing plant
the leaves garnered your voice, that was slow and at peace.
Bonfire of awe in which my thirst was burning.
Sweet blue hyacinth twisted over my soul.
I feel your eyes traveling, and the autumn is far off:
Grey beret, voice of a bird, heart like a house
Towards which my deep longings migrated
And my kisses fell, happy as embers.
Sky from a ship. Field from the hills:
Your memory is made of light, of smoke, of a still pond!
Beyond your eyes, farther on, the evenings were blazing.
Dry autumn leaves revolved in your soul.
I Remember You As You Were
by Pablo Neruda
I remember you as you were in the last autumn.
You were the grey beret and the still heart.
In your eyes the flames of the twilight fought on.
And the leaves fell in the water of your soul.
Clasping my arms like a climbing plant
the leaves garnered your voice, that was slow and at peace.
Bonfire of awe in which my thirst was burning.
Sweet blue hyacinth twisted over my soul.
I feel your eyes traveling, and the autumn is far off:
Grey beret, voice of a bird, heart like a house
Towards which my deep longings migrated
And my kisses fell, happy as embers.
Sky from a ship. Field from the hills:
Your memory is made of light, of smoke, of a still pond!
Beyond your eyes, farther on, the evenings were blazing.
Dry autumn leaves revolved in your soul.
Sunday, May 24, 2020
Quartet (2012)
This is a feel good movie about people living out their dotage in what was once one of the grand British estates. Think Downton Abbey is now a retirement home for musicians who are too old to tour and have no one to take care of them for one reason or another. Maggie Smith plays a once famous, still remembered operatic soprano who sadly and reluctantly comes to the home. She acts like she should be treated like royalty, but at the same time is struggling to come to grips with her current reality. The wrinkle in her situation is that not only are the other three members of a quartet that she once sang with all at the same retirement home, but one of them is her ex-husband. She had an episode of indiscretion while intoxicated that ruptured their relationship and now years later she finds that he still very much holds a grudge. The story that unfolds is a feel good one, and offers hope for those who once had a glorious performing career can find happiness when all the lights and curtain calls are behind them.
Saturday, May 23, 2020
Tex-Mex Caesar Salad
It has been a mad month cooking out of Ama, and while the month is winding down, our exploration of this cookbook is likely to continue. For example, I have made a version of this salad 3 times already, and we are just getting started on the season of interesting lettuce growing and coming out of the ground.
Croutons
Croutons
- 1 garlic clove, cracked from skin
- 3 cups cubed bread
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chili powder
- ½ cup cotija cheese
- ¼ cup extra-virgin olive oil
- 1/4 c. mayonnaise
- 3 anchovy fillets, drained and finely chopped
- ½ teaspoon red pepper flakes
- 4 garlic cloves, finely chopped
- 1 lime, zested and juiced
- 1 tablespoon Dijon mustard
- 1/2 tsp. good chili powder
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh cilantro, roughly chopped
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 large romaine hearts, coarsely chopped
- 1 ripe avocado, diced
- ½ cup Cotija cheese
- Heat your oven to 375 degrees. Rub the inside of a large salad bowl with the cracked garlic and set aside. Place the cubed bread in a foil lined baking sheet with the cracked garlic and drizzle olive oil on top. Sprinkle chili powder and parmesan cheese on top and toss to coat thoroughly. Spread the croutons out evenly on the pan and bake until golden and crisp, about 10 to 15 minutes.
- For the dressing, pour ¼ cup oil into a small skillet with the anchovies, red pepper, and garlic. Stir together over low heat until the anchovies melt. Remove from the heat and cool.
- In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard Worcestershire sauce, cilantro, salt and pepper. Whisk in the cooled oil with anchovies and garlic. Add the romaine, croutons, avocado, and Parmesan cheese. Toss salad to coat and adjust seasoning with salt and pepper. Divide onto serving plates and enjoy.
Friday, May 22, 2020
All the Agents and Saints by Stephanie Elizondo Griest
I found this book through an article about what to read instead of American Dirt if you wanted to know more about the immigrant experience, the culture and the motivation of those who cross the border. This book, written by a woman described as a creative non-fiction writer, is an exploration of the effect of borders on cultures that they separate. She is a self-described Tejana, someone whose family has lived for centuries on both sides of the Mexico-Texas border, who freely crossed it on a weekly if not a daily basis. When the metal wall started being erected it separated people on either side of, it made transiting it more difficult and therefore less common for those who did so for family and friends, but no less transited by those who cross to leave what they had behind. She does explore the dangerousness of the situation, both to stay in Central America and to leave.
The other culture that she explores is that of a people who live on either side of the northern border, the Mohawk Nation's Akwesasne territory. She lived amongst them, interviewing them to tell their story of being neither recognized nor respected as a nation, and the continual assaults on their territory, their sovereignty, and their way of life. It is eye opening and a wonderful read.
The other culture that she explores is that of a people who live on either side of the northern border, the Mohawk Nation's Akwesasne territory. She lived amongst them, interviewing them to tell their story of being neither recognized nor respected as a nation, and the continual assaults on their territory, their sovereignty, and their way of life. It is eye opening and a wonderful read.
Thursday, May 21, 2020
A New Risk Category
Yes, as a matter of fact I am.
I enter a higher risk category today.
In the state in which I live, which is one where lock downs are being lifted while the numbers of infected people is rising, this is a cause for huge concern.
Of all those who have tested positive for COVID in my neck of the woods, 14% have been age 61-80 and 5% have been over 80 years old. The mortality numbers are far worse for these two age groups, with 41% of those who have died being 61-80 years old and 47% being over 80 years old. There are two reasons to be hopeful. My county represents 4% of the COVID + cases in the state and only 2% of the deaths. We had a lot of cases early on, so this represents COVID being in our community for over 8 weeks rather than just now appearing, so we are doing a good job of social distancing and impeding the spread locally.
A pandemic is a scary time for everyone, and we do not know what the future holds. What we do know is that we are not prepared, and many are not prepared to do what it takes to stop it. So I will be staying apart for the foreseeable future.
I enter a higher risk category today.
In the state in which I live, which is one where lock downs are being lifted while the numbers of infected people is rising, this is a cause for huge concern.
Of all those who have tested positive for COVID in my neck of the woods, 14% have been age 61-80 and 5% have been over 80 years old. The mortality numbers are far worse for these two age groups, with 41% of those who have died being 61-80 years old and 47% being over 80 years old. There are two reasons to be hopeful. My county represents 4% of the COVID + cases in the state and only 2% of the deaths. We had a lot of cases early on, so this represents COVID being in our community for over 8 weeks rather than just now appearing, so we are doing a good job of social distancing and impeding the spread locally.
A pandemic is a scary time for everyone, and we do not know what the future holds. What we do know is that we are not prepared, and many are not prepared to do what it takes to stop it. So I will be staying apart for the foreseeable future.
Wednesday, May 20, 2020
Kentucky Bourbon Cake
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter
- 1½ cups sugar
- ½ cup firmly packed brown sugar
- 4 eggs, at room temperature
- ¼ cup bourbon
- 1 cup buttermilk
For the Glaze
Preheat the oven to 350° F. Butter and flour your bundt pan.Sift together cake flour, baking soda, baking powder and salt. Whisk by hand to incorporate all ingredients.
In a stand mixer fitted with the paddle attachment, cream the butter and sugars together at medium-high speed until light and fluffy. It should take about 5 minutes. Make sure to stop periodically to scrape down the sides and the paddle, so you have even mixing. Then, set the mixer on low speed and begin adding one egg at a time. Add the next egg once the previous one is just mixed in.
In a small bowl, combine the buttermilk and bourbon. On low speed, alternate adding one third of the flour mixture and one half of the bourbon mixture; repeat until all ingredients have been incorporated. As soon as you add the last third of the flour, turn off the mixer and gently blend by hand until just incorporated.
Then, pour the cake batter in evenly. Place the pan on the middle rack and bake for approximately 40-45 minutes or until the cake is a golden brown. It should spring back when pressed.
Meanwhile, in a small saucepan, melt the remaining butter, sugar and bourbon on low heat until the butter and sugar have melted. Remove from heat.
Once your Kentucky bourbon cake is done baking, remove it from the oven, but leave the cake in the pan. Poke numerous holes in the top of the cake with a wooden skewer. Pour three-quarters of the glaze over the top, letting the mixture soak into the holes. (If the glaze has thickened, heat on low until it’s easily pourable once again.) Let the cake rest for half an hour.
Flip the cake onto a cake plate (with the glazed part on the bottom). Gently brush or pour the remaining glaze on top of the cake.
Tuesday, May 19, 2020
Farmageddon (2019)
It is a pandemic and yes, we have been watching quite a few animated movies. This one is perfect if you love the Shaun the Sheep movies. The claymation is really quite consistent in its ability to elicit a smile, but if you find the silliness of the past movies to be a bit of a barrier to enjoying them, you should definitely steer clear of this one.
The overall story line, which is a silent movie format,if you are unfamiliar, is that an alien from outer space is stranded on a sheep farm on earth. The sheep handle an alien in their midst with the equanimity that sheep are well known for. It is the rest of the world that clamor for a closer look at a being from another planet, or solar system. The sheep recognize when someone is in danger, and work to help the little guy hooked back up with his loved ones and transported home, but not before there is a lot os slapstick comedy going on.
The overall story line, which is a silent movie format,if you are unfamiliar, is that an alien from outer space is stranded on a sheep farm on earth. The sheep handle an alien in their midst with the equanimity that sheep are well known for. It is the rest of the world that clamor for a closer look at a being from another planet, or solar system. The sheep recognize when someone is in danger, and work to help the little guy hooked back up with his loved ones and transported home, but not before there is a lot os slapstick comedy going on.
Monday, May 18, 2020
Marinated Carrot, Pea, and Asparagus Salad
This is a spring salad if ever there was one, and our asparagus patch is not only producing but we are paying attention to it. Often we forget about it until we have willowy trees growing and we missed the whole season.
- 1 medium carrot (about 5 ounces), peeled
- 1 bunch scallions (about 6), trimmed, white and light green parts only
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon chopped fresh thyme leaves or 3/4 teaspoon dried, plus more for optional garnish
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 bunch asparagus (about 6), woody ends trimmed
- 1 cup fresh peas or, if frozen, thawed
Using
a vegetable peeler, cut the carrot into ribbons, pressing the carrot
against a cutting board for leverage to get the widest ribbons possible.
If the ribbons are very long, cut them into bite-size pieces, 2 to 3
inches long. (You should get about 1 cup.) Halve the scallions
lengthwise, then cut them across into 1-inch long pieces. In a medium
bowl, toss the carrot and scallions together. (The scallion pieces will
separate naturally as you toss. You can coax them apart if you want, or
allow some pieces to stay together.)
In a small bowl, whisk together the oil, vinegar, thyme, salt and pepper. Pour the marinade over the carrots and scallions and toss to coat. Cover and set aside at room temperature for 30 minutes, stirring occasionally.
Prepare a large bowl of ice water.
Fill a large, deep skillet about halfway with water and bring to a boil. Place the asparagus in the boiling water and cook until firm-tender but still bright green, 1 to 2 minutes, depending on the thickness. Using tongs, transfer the asparagus to the ice bath (keep the water in the skillet boiling) and chill completely, then transfer the asparagus to a cutting board and cut on the bias into 1-inch pieces. Transfer the asparagus to a medium bowl.
If using fresh peas, add them to the boiling water and cook until are firm-tender, 1 to 2 minutes, then drain and transfer to the ice bath. (Add more ice if it has melted.) Drain. Transfer the peas to the bowl with the asparagus.
Using a slotted spoon, transfer the carrots and scallions to the bowl with the asparagus and peas. Add 2 tablespoons of the marinade to the salad and toss to combine. Taste and season with additional salt, if needed; garnish with thyme, if using, and serve.
In a small bowl, whisk together the oil, vinegar, thyme, salt and pepper. Pour the marinade over the carrots and scallions and toss to coat. Cover and set aside at room temperature for 30 minutes, stirring occasionally.
Prepare a large bowl of ice water.
Fill a large, deep skillet about halfway with water and bring to a boil. Place the asparagus in the boiling water and cook until firm-tender but still bright green, 1 to 2 minutes, depending on the thickness. Using tongs, transfer the asparagus to the ice bath (keep the water in the skillet boiling) and chill completely, then transfer the asparagus to a cutting board and cut on the bias into 1-inch pieces. Transfer the asparagus to a medium bowl.
If using fresh peas, add them to the boiling water and cook until are firm-tender, 1 to 2 minutes, then drain and transfer to the ice bath. (Add more ice if it has melted.) Drain. Transfer the peas to the bowl with the asparagus.
Using a slotted spoon, transfer the carrots and scallions to the bowl with the asparagus and peas. Add 2 tablespoons of the marinade to the salad and toss to combine. Taste and season with additional salt, if needed; garnish with thyme, if using, and serve.
Sunday, May 17, 2020
COVID and the Pandemic of Grief
Today would have been my brother Charles' 59th birthday if he hadn't died when he was eight years old. He is gone but not forgotten. I was ten when he died, and there was a lot that I did not understand about loss at the time. His death gave me the opportunity to grow up with grief. I am sure that my children can talk about this as well, because my youngest son had a brain tumor when he was five, and so they too have experienced the stress of grief at an early age. Parents may think that they are doing a good job addressing the grief in their children, but in my experience that just isn't so. I grew up having to find my own way with losing a sibling, and I know that my own children were deeply affected by their sibling almost dying. I think my parents found solace in spirituality, but that was no help to me. I had to learn how to find comfort and meaning as I grew up. It was solitary work. Neither my family or my friends were equipped to help. The upside is that I thought of myself as resilient when all was said and done and I entered my twenties. that illusion was shattered when my son was diagnosed with cancer, and I found that not to be the case. I fell apart like a novice at grief. When the pandemic has finally washed over the earth, there will be a lot of lives lost, and therefore a lot of grief to cope with as well. I hope those of us who are spared the loss of an immediate family member can help those who have not been so lucky to move forward with life. And may we all be better prepared to face such a catastrophic event in the future.
Saturday, May 16, 2020
Amá: A Modern Tex-Mex Kitchen By Josef Centeno and Betty Hallock
It may be that it is the pandemic that has made this book such a hit at our house. We have always loved chili peppers in our kitchen and we had a goodly supply of them before we picked this book up, but needless to day, a trip to the Mexican grocery was a necessary early step in getting really in to this book. We sent our youngest to brave the COVID world, wearing a mask and having a pocketful of hand sanitizer. There were almost no shoppers, a very helpful clerk, and an odyssey of fresh and dried chilis to work with.
My spouse made the Amá spice mix, which almost made us abandon ship it was so pungent. Maybe do this outdoors if you can manage it. Then we plunged in. The Spanish rice and Borracho Beans are very easy to make and delicious. One of the early dishes was the Tumeric-Ginger Chicken Fajitas, which were both unusual and spectacularly delicious. We know we had a keeper and we did not look back. At this point we have made more than a quarter of the dishes and no end in sight.
My spouse made the Amá spice mix, which almost made us abandon ship it was so pungent. Maybe do this outdoors if you can manage it. Then we plunged in. The Spanish rice and Borracho Beans are very easy to make and delicious. One of the early dishes was the Tumeric-Ginger Chicken Fajitas, which were both unusual and spectacularly delicious. We know we had a keeper and we did not look back. At this point we have made more than a quarter of the dishes and no end in sight.
Friday, May 15, 2020
Borracho Beans
Since the beginning of May when the Food 52 Facebook Cookbook Club started cooking out of Ama I have made these twice and thought they need to be something of a staple. I had cranberry beans on hand pre-pandemic, and they are a bit bigger and plumper than pinto beans and therefore quite good.
- 4 slices bacon
- 1 poblano pepper, diced
- 1 serrano, sliced
- 1/2 onion , diced
- 4 cloves garlic , minced
- 225 gm dried cranberry beans
- 12 ounces beer
- 1-2 c. water
- 1/2 c. chopped cilantro, can be stems only
- 1 tomato chopped
- 1/2 tsp. cumin
- 1/2 trp. coriander
- Salt to taste
- Soak the beans overnight, drain the next day.
- Cook the bacon over medium high heat until browned and crisp.
- Saute the peppers and onion in the pot until tender. Add in the garlic and cook an additional 30 seconds.
- Add in the pinto beans, beer, cilantro, tomato, oregano, cumin and coriander.
- Bring to a simmer, let the beans simmer covered for about 30-60 minutes over medium heat. Add water to keep the right amount of sauce.
- Serve warm.
Thursday, May 14, 2020
Just Mercy (2019)
I chose this as the movie to watch for Mother's Day. I think the thing that I hope for as a parent is to raise children who are good. The more we know about injustice the better we are able to articulate why it is wrong, why we fight against it, and that knowledge is power.
This is the story of Bryan Stevenson, who started the Equal Justice Initiative and ultimately the museum and memorial in Montgomery, Alabama. The powerful thing that happened to me there that was part of the living aspect of the experience is that there were bus loads of African American family reunions coming to see these two sites, as well as the church where Martin Luther King preached. The museum demonstrates that prison is the new slavery, and it isn't about justice for people of color in the American South.
So I was happy to see this movie, with some heavy hitting stars playing the key figures in the story. It is emotionally powerful, as you would expect a movie about people unjustly incarcerated on death row to be, but ultimately a step in the right direction. As we watch angry white men armed with assault weapons storm state capitals around the country, it is very clear that they are the terrorists that we need to fear.
This is the story of Bryan Stevenson, who started the Equal Justice Initiative and ultimately the museum and memorial in Montgomery, Alabama. The powerful thing that happened to me there that was part of the living aspect of the experience is that there were bus loads of African American family reunions coming to see these two sites, as well as the church where Martin Luther King preached. The museum demonstrates that prison is the new slavery, and it isn't about justice for people of color in the American South.
So I was happy to see this movie, with some heavy hitting stars playing the key figures in the story. It is emotionally powerful, as you would expect a movie about people unjustly incarcerated on death row to be, but ultimately a step in the right direction. As we watch angry white men armed with assault weapons storm state capitals around the country, it is very clear that they are the terrorists that we need to fear.
Wednesday, May 13, 2020
Little Women by Louisa May Alcott
This book and the house that I live in were being built as the same time, throughout the Civil War. I read this book as a young teenager, very close to 50 years ago, and while I did not think much about it with the passing of time, I have watched the film adaptations with interest and pleasure. Additionally, when Geraldine Brooks wrote March, a continuation of the story from Little Women, I read and enjoyed it, but it did not tempt me to reread the origin story.
All of that changed when I watched Greta Gerwig's film rendition of this book, I felt I needed to reread it. My SIL verified that the story ran exactly parallel to the novel, and this may be the single greatest adaptation for a book that I have ever seen. It capture both the written word, but also the spirit of the book. In contrast to the movie, the book doesn't quite hold up. It is very good, but it just doesn't soar in quite the way the movie does. There are cringe worthy elements about the role of women, which I have no doubt were entirely accurate, but the movie plays them in a light less harsh to modern eyes and ears. None-the-less, it is a good read and certainly a classic.
All of that changed when I watched Greta Gerwig's film rendition of this book, I felt I needed to reread it. My SIL verified that the story ran exactly parallel to the novel, and this may be the single greatest adaptation for a book that I have ever seen. It capture both the written word, but also the spirit of the book. In contrast to the movie, the book doesn't quite hold up. It is very good, but it just doesn't soar in quite the way the movie does. There are cringe worthy elements about the role of women, which I have no doubt were entirely accurate, but the movie plays them in a light less harsh to modern eyes and ears. None-the-less, it is a good read and certainly a classic.
Tuesday, May 12, 2020
Sauteed Corn, with Cotija, Mushrooms, amd Bacon
This is yet another recipe that we have been making from Josef Centeno's cookbook Ama. It is a fabulous side dish, served warm or room temperature.
3 slices bacon
4 cups of corn
5 oz. (240 gm) sliced mushrooms, the more exotic the better
1 clove garlic, minced
1/4 c. onion diced
1 serrano chili sliced
1 Tbs. cilantro chipped
10 mint leaves torn
1 Tbs mayonnaise
3 Tbs grated cotija
Salt to taste
Cook bacon in a large skillet over low heat about 10 minutes, until fat is rendered. Add corn and mushrooms, raise heat until both are cooked and slightly caramelized, about 3 minutes. Add the onion, garlic, and chile and toss until aromatic.
Remove from heat and add cilantro, mint, mayo, and cotija. Salt to taste.
3 slices bacon
4 cups of corn
5 oz. (240 gm) sliced mushrooms, the more exotic the better
1 clove garlic, minced
1/4 c. onion diced
1 serrano chili sliced
1 Tbs. cilantro chipped
10 mint leaves torn
1 Tbs mayonnaise
3 Tbs grated cotija
Salt to taste
Cook bacon in a large skillet over low heat about 10 minutes, until fat is rendered. Add corn and mushrooms, raise heat until both are cooked and slightly caramelized, about 3 minutes. Add the onion, garlic, and chile and toss until aromatic.
Remove from heat and add cilantro, mint, mayo, and cotija. Salt to taste.
Monday, May 11, 2020
The Willoughby's (2020)
The biological family at the center of the movie is not a happy one. Father and Mother love each other very much, but that affection does not extend to their children, who they see as a burden and a nuisance. Their kids, Tim, Jane, and twins both named Barnaby, the impication being that their parents didn’t care to think of a fourth name, tip toe around them, but to no avail because they are frequently punished and often unfed. A Cheshire-like blue cat fulfills the role of narrator and sometimes pet, talking only to the audience in his signature droll tone.
After much neglect, the Willoughby children decide to send their parents away on a dangerous trip that would hopefully leave them orphaned. Luckily for the young Willoughbys, their parents hired a sweet-natured nanny named Linda, who is what a parent should be. She and a kindly but intimidating Willy Wonka-esque candymaker named Commander Melanoff work with them to form a new family. This is good but not great, and thoroughly enjoyable pandemic viewing.
Sunday, May 10, 2020
Pandemic Mother's Day
Technically it is today, but, much like the Kentucky Derby last weekend, should it be postponed until September? Will we even feel comfortable eating in a restaurant even then? It is really hard to imagine at this point in time.
Mother's Day this year is complicated. Maybe it is always complicated, but this year it seems to be more so. I have elderly parents who are basically under house arrest because COVID is raging in my neighborhood and has been for two months. Two of my children are in health care education curricula that are designed to prepare them for face to face care that are being delivered entirely on line. My grandchildren are close by but socially distanced. So I make masks for them all, and give them food that I have cooked, even mailed toilet paper and flour to the away child. Much like motherhood itself, a pandemic requires flexibility and creativity and I for one am up for it. Just stay six feet away from me.
Mother's Day this year is complicated. Maybe it is always complicated, but this year it seems to be more so. I have elderly parents who are basically under house arrest because COVID is raging in my neighborhood and has been for two months. Two of my children are in health care education curricula that are designed to prepare them for face to face care that are being delivered entirely on line. My grandchildren are close by but socially distanced. So I make masks for them all, and give them food that I have cooked, even mailed toilet paper and flour to the away child. Much like motherhood itself, a pandemic requires flexibility and creativity and I for one am up for it. Just stay six feet away from me.
Saturday, May 9, 2020
Snake Blood Cocktail
Wow! This is really great. I made the hibiscus syrup the night before and it is such a gorgeous color!
This cocktail has a nice balance of sweet/sour/bitter. I suggest doubling the hibiscus syrup.
Pour the rye, Aperol, hibiscus syrup, and lemon juice into a cocktail shaker with ice. Shake vigorously and strain over the large ice cube in the corks glass. Serve immediately, garnished with the dried hibiscus flower.
This cocktail has a nice balance of sweet/sour/bitter. I suggest doubling the hibiscus syrup.
Hibiscus Syrup Syrup
- 1 ½ cups [360 ml] water
- 2 tablespoons dried hibiscus flowers
- ¼ cup plus 2 tablespoons [75 g] sugar
Snake’s Blood Cocktail
- 1 large ice cube, plus more ice cubes for the cocktail shaker
- 1 ½ ounce rye whiskey
- 1 ounce Aperol
- ¾ ounce hibiscus syrup
- ¾ ounce fresh lemon juice
- 1 dried hibiscus flower for garnish
Pour the rye, Aperol, hibiscus syrup, and lemon juice into a cocktail shaker with ice. Shake vigorously and strain over the large ice cube in the corks glass. Serve immediately, garnished with the dried hibiscus flower.
Friday, May 8, 2020
The Half of It (2020)
One of my favorite all time plays is Cyrano de Bergerac. I saw the play in 1973 with Richard Chamberlain at the Ahmanson Theatre in Los Angeles and it was spectacular, and I loved it ever since. I loved this version as well.
Elie is a brainy high school student who has a side business of writing papers for her fellow students. Paul comes to her to get her to write a love letter for him to Astrid. She is the apple of both of their eyes, so the job is a natural for her, and she knows she has not hope herself.
Paul is someone who Elie has nothing in common with, but the process of wooing Astrid makes them close. They bond over the strategizing, and they form a real friendship. Paul gains in his confidence with women, and he saves Elie from serious bullying at school.
The movie ends with Astrid figuring it all out, and in the end it is all about opening your mind to possibilities. This is sweet and lovely to watch.
Elie is a brainy high school student who has a side business of writing papers for her fellow students. Paul comes to her to get her to write a love letter for him to Astrid. She is the apple of both of their eyes, so the job is a natural for her, and she knows she has not hope herself.
Paul is someone who Elie has nothing in common with, but the process of wooing Astrid makes them close. They bond over the strategizing, and they form a real friendship. Paul gains in his confidence with women, and he saves Elie from serious bullying at school.
The movie ends with Astrid figuring it all out, and in the end it is all about opening your mind to possibilities. This is sweet and lovely to watch.
Thursday, May 7, 2020
Roasted Cauliflower with Cilnatro Pesto
We are diving head first into cooking in Amá. I didn't realize that the chef, Josef Centeno, also owns Orsa and Winston in Los Angeles, which is where I took Joel for his birthday last year and we had a memorable and delicious meal that was within walking distance of our old school gorgeous hotel, back in the days when you might consider traveling to be safe.
Now we settle for cooking fabulous meals out of cookbooks instead. This is super simple and the prep is so easy it could be a weeknight side dish. The pesto makes enough for two batches. I had to sub in some parsley and I used all the stems--tasted great!
Pesto:
2 bunches fresh cilantro (leaves and soft stems only)
Now we settle for cooking fabulous meals out of cookbooks instead. This is super simple and the prep is so easy it could be a weeknight side dish. The pesto makes enough for two batches. I had to sub in some parsley and I used all the stems--tasted great!
Pesto:
2 bunches fresh cilantro (leaves and soft stems only)
½ cup toasted pecans or cashews
3 tbsp grated cotija cheese
zest of 2 lemons
1 garlic clove
1 cup olive oil
Roasted Cauliflower:
1 head cauliflower, florets separated
3 tbsp olive oil
Pinch of fine sea salt
Fresh black pepper
2 fresh thyme sprigs (optional—if you have some around, great)
⅓ cup grated cotija cheese
Make the pesto first. Prepare an ice bath by filling a large bowl with ice water;
set aside. Bring a medium pot of water to a boil. Add the cilantro and
cook just until bright green, 1 minute. Transfer to the ice bath to stop
the cooking and drain. Squeeze out as much excess moisture as possible
with your hands or in a clean kitchen towel. Coarsely chop the cilantro
and put it in a food processor. Add the nuts, cheese, lemon zest, and
garlic. Pulse until a coarse purée forms (it should be fairly chunky).
Drizzle in the olive oil and pulse until it’s the desired consistency.
Set aside.
Heat
the broiler. Put the cauliflower florets on a baking sheet and toss
with the olive oil. Season with the salt, a few grinds of black pepper,
and the thyme, if using. Broil until the cauliflower is just tender and
the edges are well browned, about 10 minutes, tossing once halfway
through cooking.
Remove
the cauliflower from the oven and toss with about 1/2 cup [120 ml] of
the cilantro-pecan pesto. (Reserve any extra pesto for another use;
store, covered, in the refrigerator for up to 2 days.) Transfer the
cau¬liflower to a serving plate. Sprinkle with the cotija and then the
lime juice, and serve immediately.
Wednesday, May 6, 2020
SIsters By Choice
I do not have any idea when I will feel like it is okay to travel again, but what I do know is that it is not yet, and that I cannot see when it will be.
The first real casualty of that is that we were not able to celebrate my husband's oldest sibling's 60th birthday. We had big plans to all be together, but it was not to be.
The good news is that in the last year we have had several opportunities to travel and be together, so it is not like this is a sad song. We were in Egypt right before it got too scary to go anywhere, seeing an ancient civilization that I have wanted to visit since I was very young. As I think about this week, I am struck by how lucky we have been to spend time together, and to hope that we will do it many more times going forward. Happy Pandemic Birthday!
The first real casualty of that is that we were not able to celebrate my husband's oldest sibling's 60th birthday. We had big plans to all be together, but it was not to be.
The good news is that in the last year we have had several opportunities to travel and be together, so it is not like this is a sad song. We were in Egypt right before it got too scary to go anywhere, seeing an ancient civilization that I have wanted to visit since I was very young. As I think about this week, I am struck by how lucky we have been to spend time together, and to hope that we will do it many more times going forward. Happy Pandemic Birthday!
Tuesday, May 5, 2020
Between Going and Coming by Octavio Paz
Cinco de Mayo is not a real holiday, but that should not stop us from remembering great Mexican poets.
Between Going and Coming
Between going and staying
the day wavers,
in love with its own transparency.
The circular afternoon is now a bay
where the world in stillness rocks.
All is visible and all elusive,
all is near and can’t be touched.
Paper, book, pencil, glass,
rest in the shade of their names.
Time throbbing in my temples repeats
the same unchanging syllable of blood.
The light turns the indifferent wall
into a ghostly theater of reflections.
I find myself in the middle of an eye,
watching myself in its blank stare.
The moment scatters. Motionless,
I stay and go: I am a pause.
Between Going and Coming
Between going and staying
the day wavers,
in love with its own transparency.
The circular afternoon is now a bay
where the world in stillness rocks.
All is visible and all elusive,
all is near and can’t be touched.
Paper, book, pencil, glass,
rest in the shade of their names.
Time throbbing in my temples repeats
the same unchanging syllable of blood.
The light turns the indifferent wall
into a ghostly theater of reflections.
I find myself in the middle of an eye,
watching myself in its blank stare.
The moment scatters. Motionless,
I stay and go: I am a pause.
Monday, May 4, 2020
Adobo Sauce
Our Food 52 Cookbook Club selection for this month is Josef Centeno's Amá: A Modern Tex-Mex Kitchen. This was the selection made back in February, before it was crystal clear just how much of a lock down the country would be in in May (although truthfully, if you looked at China you would have some idea). Despite library's being closed and specialty ingredients being harder to come by, the decision was to go ahead with the choice, and I think this kind of food is comfort food for many of us.
But very early on we hit a road block. No adobo sauce. Nary a can of chipotles either, and we can say that with certainty because spring cleaning occurred this year. So hear is our pandemic solution--Make it yourself.
But very early on we hit a road block. No adobo sauce. Nary a can of chipotles either, and we can say that with certainty because spring cleaning occurred this year. So hear is our pandemic solution--Make it yourself.
- Scant 1/2 cup ancho chile powder* (2 oz)
- 1 1/4 cups water
- 8 garlic cloves, peeled
- 1/2 teaspoon ground cinnamon, preferably Mexican canela
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
Scoop the chile
powder into a blender or small food processor. In a medium saucepan, bring the
water to a boil. Pour the hot water over the chile powder, loosely cover the
blender or secure the top of the processor, and pulse to create a smooth slurry.
Let cool.
If you prefer a
straightforward and quick adobo, toss the peeled garlic cloves in a microwavable bowl, add
enough water to cover, and microwave on 100% for 1 minute. Drain. If you
prefer a sweeter, toastier flavor to your adobo, toss the garlic cloves,
still in their papery skins, in a dry skillet and place over medium heat,
turning them regularly until they turn soft and blotchy black, about 15
minutes. Let cool and then remove and discard the papery skins.
Toss the garlic in
the blender along with the cinnamon, pepper, cumin, oregano, vinegar, and salt
and process until a smooth purée forms. If necessary, stir in some water, a
splash at a time, until the adobo is the consistency of barbecue sauce.
Sunday, May 3, 2020
Ode to Egg Salad
During the pandemic, our kitchen has been ha happening place. My spouse has been boldly thumbing through cookbooks for recipes that that we have either all the ingredients or plausible alternatives and cooking one to two things a day. He even knows what we have because he spend days taking everything out of our pantries, sorting them, and putting them back, noting we really seem to have a year supply of some things, even if we have them once a week. It has been a food bonanza.
I have been slower to join in, but this week I have tried to make one thing a day. I am making a soup or two a week, because we have about 9 gallons of stock in the freezer, and I find it comforting. I have been making beans from scratch once a week for the same reason (and they go nicely in soup). Today I made a simple food--egg salad. We got our first CSA delivery of the year, which has a dozen farm fresh eggs. We have oodles of chives growing in our garden. And we are making so much bread that an egg salad sandwich is an easily attained pleasure. We are going to make it through this.
I have been slower to join in, but this week I have tried to make one thing a day. I am making a soup or two a week, because we have about 9 gallons of stock in the freezer, and I find it comforting. I have been making beans from scratch once a week for the same reason (and they go nicely in soup). Today I made a simple food--egg salad. We got our first CSA delivery of the year, which has a dozen farm fresh eggs. We have oodles of chives growing in our garden. And we are making so much bread that an egg salad sandwich is an easily attained pleasure. We are going to make it through this.
Saturday, May 2, 2020
Crispy Skillet Pan Pizza
This month the Food 52 Cookbook Club made a bow to the pandemic, and allowed recipes from their web site in addition to the cookbook selected for the month. Many members take the cookbook out of their library rather than purchase it (which is where I usually start as well), but that is not an option last month (or this). So in that spirit, the recipe comes from King Arthur and is incredibly delicious. Do not be put off by the incredibly lengthy directions!
- 2 cups (240 grams) all-purpose flour (such as King Arthur Unbleached All-Purpose Flour)
- 3/4 teaspoons fine salt (like table salt or fine sea salt)
- 1/2 teaspoon instant yeast or active dry yeast
- 3/4 cups (170 grams) lukewarm water
- 1 tablespoon (13 grams) olive oil plus 1 1/2 tablespoons (18 grams) olive oil for the pan
- 6 ounces (170 grams) low-moisture mozzarella, grated (about 1 1/4 cups, loosely packed)*
- 1/3 to 1/2 cup (74 grams to 113 grams) tomato sauce or pizza sauce, homemade or store-bought
- Freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional*
- Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.
- Place the flour, salt, yeast, water, and 1 tablespoon (13 grams) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball, then cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90 degrees each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat, then another 5 minutes and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it, covered, for a minimum of 12 hours, or up to 72 hours. (Alternatively, if you don't have room in your fridge for the bowl, transfer the dough to a gallon-sized ziplock bag with a little extra olive oil to coat the inside of the bag.) It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
- About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18 grams) olive oil into a well-seasoned cast-iron skillet that’s 10 inches to 11 inches diameter across the top, and about 9 inches across the bottom. Heavy, dark cast iron will give you a superb crust, but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10-inch round cake pan or 9-inch square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.
- Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back—that’s okay, just cover it and let it rest for about 15 minutes, then repeat the dimpling and pressing. At this point the dough should reach the edges of the pan—if it doesn’t, give it one more 15-minute rest before dimpling and pressing a third and final time.
- Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Heat the oven to 450°F.
- When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing—this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese (don't spread it!)—laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.
- Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
- Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly, then as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
- Serve the pizza anywhere from medium-hot to warm.
Friday, May 1, 2020
Pandemic May Day
I usually think of May Day as the beginning of No Going Back Spring, not the false starts and sometimes giant steps backward of spring in April. As a child, I loved making and giving May baskets, putting little bouquets of flowers on neighbors doors--I grew up in California where we were well into the flower season by May. Now that I live in the Midwest, the only reliable options by the end of April are daffodils and violets, both of which I love and not because they are early arrivals.
This year the pandemic May Day May Day sounds more appropriate as a panicked call for help. Some nations are doing incredible jobs with their response, whereas where I live it has been literally one disaster after another. Leadership has done nothing right, not one clear cut win and it is left to us, the common man, to figure out what to do. So, on this, International Worker's Day, value those who do the work that keeps us up and running even in a pandemic. Prayers for the meat packers, who should be treated like health care workers because on so many levels they are essential. Buy stamps and support the postal service. Be save in grocery stores. Respect all. We know not who will survive. Treat everyone as worthy of saving.
This year the pandemic May Day May Day sounds more appropriate as a panicked call for help. Some nations are doing incredible jobs with their response, whereas where I live it has been literally one disaster after another. Leadership has done nothing right, not one clear cut win and it is left to us, the common man, to figure out what to do. So, on this, International Worker's Day, value those who do the work that keeps us up and running even in a pandemic. Prayers for the meat packers, who should be treated like health care workers because on so many levels they are essential. Buy stamps and support the postal service. Be save in grocery stores. Respect all. We know not who will survive. Treat everyone as worthy of saving.