Pump It Up

PumpkinFor the last few years I’ve publicly marveled at the extent to which each fall pumpkin has invaded our daily lives. Please understand that I am the last person on earth who would turn down an extra slice of pumpkin pie for dessert. I have my very own self with my very own hands fashioned a pumpkin cheese cake. I will wait with rapt anticipation for the once a year release of Reese’s pumpkin shape peanut butter cups. (Yeah, I know they’re not pumpkin flavored and barely look like a pumpkin but it’s my post in my blog and I happen to like peanut butter cups, or didn’t you read “Caution, Falling Pump(kin) Ahead” last year?) But I am not ready for pumpkin soap! That’s right, soap, not soup. Soap!!!

I thought that when we saw pumpkin flavored chewing gum three years ago we saw the most extreme pumpkining we were going to see. (You didn’t miss that one too, did you? Ok, go refresh your memory at “It’s The Not So Great Pumpkin.” We’ll wait for you.) Since then, pumpkin flavoring pretty much has been kept food based. Granted there have been some expectedly unexpected choices. Pumpkin salsa to go with your pumpkin chips, and pumpkin cream cheese to top your pumpkin bread are a couple of the newer fall flavor offerings. The newest pumpkin food that I’ve seen this year is the pumpkin flavored chicken sausage. A double feature at the “What’s Wrong with this Food Film Festival” but not so wrong that I couldn’t be talked into tossing a couple on the grill and see what happens when you cross a spring chicken with a fall gourd.

SoapBut up until this week’s grocery store ad, pumpkin chewing gum was the most extreme pumpkin offering out there. So extreme it was that after that one sighting in 2014 it didn’t even show up in the case load buy outs stores. But this week we might have stepped over the edge. This week we might not be coming back from. This week, somebody, somewhere, for some reason…..is going to actually buy…..pumpkin pie liquid hand soap in a convenient pump dispenser.

Oh, for sure, it’s not the Great Pumpkin, Charlie Brown.

(Oh, in case you’re wondering, I still haven’t seen any pumpkin tea. Have you?)

Speak for Yourself

America’s Got Talent wrapped up its most recent season last night. I hadn’t seen any of America’s Got Talent. Had I known there was a ventriloquist on I might have watched. I suppose I could say the same thing for the last every one of that show since there seems to always be a ventriloquist at least starting out on it. And with good reason. Ventriloquists are good entertainment. Puppeteering in general is good stuff. At least it was for my generation. If you missed out on watching professionals play with puppets, you missed out on a lot. Really. I’m serious. Really. Again.

ShariLewisLet’s look at some of the ventriloquists I grew up with. Shari Lewis was the first ventriloquist I have any memory of. Shari hit the national stage with Captain Kangaroo in 1956 which was when I was hitting the stage for the first time also. Granted, my stage was in home movies but hey, all the world’s a stage, right? I loved Shari Lewis as a child (when I was a child, not her) (maybe I would have loved her as a child too, I dunno) (her as a child, not me) (maybe both of us as a child) (children). Shari played on stage with Lamb Chop, Hush Puppy, Charlie Horse, and Wing Ding. She and her puppets might have been more popular than even I realized because now that I think about it, I recall my own daughter playing with a Lamb Chop puppet when she was a baby 30 years after I put my puppets into cold storage. And I seem to also recall that her Lamb Chop was new.

When we hit the new century, ventriloquists were still hitting the stage but none hit it as hard as Jeff Dunham. Dunham and his crew say what we all have wanted to say but were afraid it would end up on Facebook the next day with 450,000 comments about how rude and undiverse we are being. (You’ve made up words too!) I like Jeff Dunham but I’d probably like Jeff Dunham even without the dummies. (Is it undiverse to call them that? Perhaps they should be life-challenged?)

Ventriloquists weren’t the only puppeteers that shaped a generation. In a modern take to the marionette, Jim Henson created a neighborhood full of puppets that began with Kermit in 1955. By the early 1960s he (Jim, not Kermit, although I suppose you could say they) met up with puppeteer Frank Oz and writer Jerry Juhl and the Muppets were off and running.

MrRogersHand puppets, though the least techy of puppets (although exactly what Lamb Chop and friends were) had the biggest impact on me as a developing mental genius. (It’s my blog, I can call myself whatever I want.) In particular, King Friday XIII, Queen Sara Saturday, and X the Owl, the puppets of the Neighborhood of Make Believe in Mr. Rogers’ Neighborhood. Fred Rogers was a force in puppeteering and all things educational for children. From his earliest days with the Canadian Broadcast Company’s “Children’s Corner” he introduced children to his own childhood make believe characters. But it was in 1966 from WQED in Pittsburgh, the nation’s first public-owned broadcast company, that Mr. Rogers, his puppets, and his live neighbors swept a nation, and a generation.

So maybe the next time someone accuses you of just being a puppet, you might take solace in that you’re in some pretty good company and prepare yourself to mold the mind of some future mental genius.

Edible Portmanteau

We were at a buffet brunch yesterday. There was a time in the 90s when you couldn’t escape to a buffet brunch offering on any a Sunday. Then brunches fizzled. The local “family dining” restaurant option continued the buffet offering. It gave them something to do with the salad bar setup that would have otherwise gone untouched. Otherwise, you couldn’t buy an egg anywhere outside a grocery store after 11:00 for all the bacon you brought home last week. Then McDonald’s said breakfast is good all day and soon the Sunday brunch was back. Sort of.

About 6 years ago brunches reappeared on the local high end dining scene as carefully selected menu selections. You could purchase Eggs Benedict and a fruit cup but your $17.99 was going to get you just that. A poached egg and some pre-cut melon. Still, it was another option for an after church repast.

Yesterday we discovered the return of the all you can eat Sunday Brunch. Omelets to order, sausages, baked fish, donuts, and a Caesar salad all on one plate! Permission to stuff your face with as much as you want for as long as you want (up to 2pm) in exchange for one twenty dollar bill. Only in America! (Actually I’m assuming that. I haven’t ever had a weekend, mid-morning buffet in another country but then my international travel is somewhat limited.)

While I was munching away at my bacon topped salmon cake I allowed my mind to do what it does best when dining with my family. Wander. And it was off and running.

The word “brunch” is one of the most recognizable portmanteau, the words breakfast and lunch combined into a new, accepted contraction. We do this all the time with English. Smog. Dumbfound. Modem. Portmanteau itself is a portmanteau, a small case used to carry outwear. (porter = carry, manteau = cape)

At buffet brunches every serving vessel or station is clearly marked with their, sometimes quite disparate, contents. Baked Salmon/Chicken Parmesan. Fresh Fruits/Baked Desserts. Green Beans Almondine/Potatoes au Gratin. And the ever popular Omelet and Carving Station. How much easier it would be to read and recognize these offerings, while minimizing decision making and thus maximizing eating time, if one didn’t have to read and digest all those letters? But why stop at just renaming the stations when we can reinvent the very offering. And so I began devising the list of Edible Portmanteau.

Hash Brown Potatoes and Pancakes become Hashcakes, a light and fluffy griddle cooked cake made of shredded potatoes and onions served with maple syrup and applesauce. Bourbon Glazed Salmon and Chicken Veronique morph into Salmonique, a patty of ground fish and poultry of indeterminate origin covered with a sauce of orange marmalade, green grapes, and Jim Beam. The ever popular omelet and carving station relieves the low man on the cooks totem pole assigned there from running end to end trying to keep omelets from over cooking while slicing slabs of rare roast beef, redirecting his or her energy into scrambled eggs cooked with spinach, mushroom, horse radish and Steak’Ums at the new Carvlet Station.

I don’t know about you but I think I’m on to something here. I have to go make some calls. This could be the start of the newest breakfast offering since the McGriddle. The Sunday Brunch Buffet, or as I like to call it, The SubRay!

Travel Size

Friends of mine are traveling this week. My sisters were out on the road last week. My daughter is planning a trip in a few weeks. Everyone is traveling.

I always liked traveling in the fall. You don’t have the summer crowds or its heat and humidity to deal with. It’s well before the holiday travel seasons so those crowds are avoided. The weather is still warm so you’re not stuck packing multiple layers and trying to figure out what to do with that heavy winter coat when you get unbearably hot in either the plane, train, or car. And if you catch it at the right time for leaf changing, it’s a pretty trip. All in all, fall is the time to go.

But there’s one thing that fall vacationing isn’t noted for. Unless you are travelling far south (or far north for the Southern Hemisphere crowd), hotel swimming pools are not an option.  Oh there are certainly those high class establishments that sport the heated indoor variety of aquatic recreation facilities, but even in my best year those places weren’t within my travel budget. No, the places I visited were of the kind that sported the tarp covered outdoor variety of aquatic recreation facilities.

GymIf you are looking for exercise while vacationing around the autumnal equinox your choices are limited to the indoor exercise room or sprinting across the hotel parking lot to the neighboring bar and grill and back. Now, about those exercise rooms. They are almost universally labeled “Fitness Center” on their door signs and the hotel floor plans but they aren’t likely to be mistaken for your quintessential, full service YMCA. You’ll find no sauna, no juice bar, no Pilates classes. These “centers” do not boast of juice bars or healthy living cafes. And they have no indoor pools! There are, at best, travel size “fitness centers.”

Still, the “fitness center” was always the first place I would seek out on my arrival at an unfamiliar hostelry. I went not to exercise but to observe. No, not to observe others exercising. That would be creepy. I went to observe their cleanliness. I liked to see how clean “the fitness center” was so I knew if I could feel comfortable using the bathrooms. No it’s not like you can’t use a bathroom while you’re traveling, but at least you should know if you could feel comfortable doing it.

See, those travel sizes do come in handy.

Food For Thought

I have decided that I have to stop reading. When you’re a kid, say under 55, reading can be fun. You learn things, you get to experience people and places you’d never see in person, you expand your world. But when you get to be a little older, you just get confused.

I read four magazine articles last week. It wasn’t that hard. They were all in the same magazine. They were about the 10 foods you have to have in your pantry, 20 foods to always have in your kitchen, the 10 best breakfast foods to keep on hand, and 12 foods nutritionists avoid. You would think that those lists probably have some good food overlap and you wouldn’t have to keep 40 essential foods on hand at all times. Maybe you would end up with a final list of maybe 24 or 25 good foods and none of them should show up on the bad food list. Actually, you wouldn’t be too far off.

The 10 foods to always
keep in your pantry
The 20 foods to always
have in your kitchen
10 Best Breakfast Foods
Olive Oil
Beans
Quinoa
Greek Yogurt
Honey
Eggs
Sea Salt
Fresh Herbs
Ground Chicken/Turkey
Chocolate 
Olive Oil *
Greek Yogurt *
Canned Olives
Honey *
Beans *
Quinoa *
Eggs *
Sea Salt *
Tomato Paste
Bananas
Fresh Herbs *
Chocolate *
Garlic
Frozen Shrimp
Mustard
Flavored Vinegar
Oatmeal
Herbs de Provence
Broth
Ground Chicken/Turkey *
Oatmeal  **
Greek Yogurt *
Grapefruit
Bananas **
Eggs *
Almond Butter
Berries
Coffee
Cereal
Whole Wheat Bread
* On Top 10 List * On Top 10 List
** On Top 20 List
Twelve foods to avoid
White Bread
Bottled Salad Dressing
Gluten Free Snacks
Instant Oatmeal and Dry Cereal *
Reduced Fat Peanut Butter
Processed Meats
Fat Free Snack Foods
Yogurt Covered Snacks
Sports Drinks
Sodas
Flavored Milks and Yogurts
Processed Cheese
* On Breakfast Food List

The Foods to Avoid List did clarify that only instant oatmeal should be avoided due to the high amount of processing and the addition of artificial sweeteners and flavorings, plain oatmeal is ok. Further, only highly processed, sweetened, dry cereals should be avoided and there are many non-sweetened, dry cereals that do not need to be avoided.

So this list has a total of 26 foods to keep in your kitchen and only one of them should be potentially avoided. So why am I confused?

Well, many of the foods on the two 10 and one 20 lists might be something every “otherwise healthy individual” might want to keep on hand, but if you have high blood pressure, one of several heart conditions, renal (kidney) disease, or diabetes, you should be cautious of certain beans, salt, tomato paste (or any tomatoes), bananas, chocolate, shrimp, certain broths, grapefruit, almond butter, and most berries. Which foods go with which disease states? Many overlap. But trust me on this. If you have any of these conditions, check with your doctor, pharmacist, or dietitian before stocking up on kidney beans.

And that concludes this week’s public service announcement, brought to you by the RRSB. Happy Eating!

 

Ahead Of My Time

I have 3 clocks that are battery powered. Well I guess technically I have 5 of them if you count the 2 in the cars. Six if you count the clock radio in the bedroom that is corded but it has a battery backup since it used to be an alarm clock.  Actually it still is an alarm clock but I don’t use the alarm function any more. In fact I hadn’t even used its alarm feature when I was working and needed to get up early on a regular basis. I still kept the battery in it even though it didn’t need to consistently keep accurate time, and I still do because I like it to keep consistent time because it’s really a pain to reset the time if it should stop in a power failure.

Now where was I?

Oh right. I have 3 clocks that are battery powered. Four actually but one uses a really weird size that nobody carries. It hasn’t kept time for about 14 years but it looks good on my desk.

Oh. Sorry.

I have 3 clocks that are battery powered. To keep them running and to not have to open them up at odd and unexpected times of the year, I change their batteries every fall when we change from daylight saving time back to standard time. I figure as long as I have them opened up I might as well change the batteries whether they need them or not. And that’s worked pretty well for the last 40 years when I bought my first battery powered clock. Well, there was 1986 when I actually moved over the weekend that the time changed and we packed the clocks with their batteries in place and still running. (Not intentionally, it just worked that way) (That was probably dangerous.) (But nothing bad happened.) When we unpacked them they were hung on their walls and the batteries weren’t given a thought. Not until they started running slow 8 months later. Then I remembered what I forgot.

SlowClock

So slow it’s running backwards!

Sorry. I digressed again.

I have 3 clocks that are battery powered. I usually change the batteries when we change the time in the fall but they are all running slow. I think I forgot last year.

Did I tell you about the 3 battery powered clocks I have?

 

In Labor

If you are reading this from outside the United States, boy, are you lucky! Here it is Labor Day. Oh, there’s nothing wrong with the holiday. I just hate its placement in the calendar. It’s so close to the actual end of summer that everybody wants to make it the end of the season. When they started doing that a month ago I expressed my displeasure at rushing through summer. (See “Strike Up the Grill,” Aug. 27, 2017.) Well, they’re at it again!

Yesterday, a whole day before this fictitious end of summer, I received 7 e-mails, 4 tweets, and a text message touting extra special, lowest prices of the year, super savings packed “End of Summer Sales!” But, as much as I want to criticize the marketing world for keeping us 4 to 6 weeks ahead of any actual event you can think of, I have to admit that this weekend, even I was doing some preparation for the arrival of autumn.

Although I would never think of putting it into storage this early, I did some fall prep work on the little convertible. I conditioned its top and got a good wax to cover its paint, taking advantage of the coolish weekend weather knowing neither conditioner nor wax would dry prematurely in blazing sun and heat making me work less enthusiastically on an already heartbreaking time when the garage door will be closed for good. Or at least for 4 or 5 months.

And even though I didn’t put the walking shorts and the tropical print shirts away, they got shuffled to the back of the closet and the more cool weather practical khakis and polos took their spots on the lower closet bar. Save for one pair that I hope to use later today during the pool’s last operating hours of the year, the swimwear has been laundered and folded and stowed in their bin, hoisted onto the top shelf where room was made in the space formerly occupied by [shudder] sweaters.

In the dining room, the baby blue and yellow and white napery was swapped for navy and orange and ivory linens. The tablescape now sports sunflowers instead of pansies.

So there you have it. A share of my shame. As much as I decry hastening the loss of the season, I too was swept up in the American fixation of making Labor Day the end of summer. Now I don’t know what I’ll do in three weeks when fall actually makes its entrance.

Sept2017

Three on a Match

I just finished rereading a Phillip Marlowe mystery. Philip Marlowe is the hard boiled detective invented by Raymond Chandler in 1939 in the novel The Big Sleep. You might have seen Humphrey Bogart play Marlowe in the movie version. If you did, you saw a man do some serious detecting. And some serious smoking. Well, it was the time. Between the wars. A manly man. In a manly field. Doing a manly job. Smoking like a man.

Last week one of the movie channels replayed the 1985 film, St. Elmo’s Fire. A bunch of kids just out of college, working their entry level jobs, drinking their every level cocktails, loving and hating their entry level lives. And smoking. Wow, they smoked a lot in that picture. When they drank they smoked. When they partied, they smoked. When they drove, they smoked. When they danced, they smoked. When they attempted suicide, they smoked. When they thwarted suicide, they smoked. When they broke up they smoked. When they made up, they smoked. I don’t remember if they ever ate.

I mentioned a couple of posts ago that I had been watching Bond, James Bond movies during a month long marathon of the classic spy stories. One of the things about the early 1960s offerings that you might notice is how much they smoked. Everybody smoked. The spy, the counter spy, the henchmen, the femme fatale. Bond, James Bond. Everybody smoked. Some of Bond, James Bond’s best secret weapons were built into cigarette lighters. Others into cigarette cases. Some even into cigarettes.

NoSmokingFrom the 40s through the 60s to the 80s, everybody smoked. By the time we got to the 2000s people just stopped smoking. Movies today even have disclaimers at the end of the credits stating nobody, but nobody involved in the production of the just viewed movie got any financial, moral, or athletic support knowingly, unknowingly, or even accidentally from anybody, any corporation, or any organization supporting or even involved with the tobacco industry. Often the disclaimer is more prominent than the notice of what type of camera used to shoot the film and the union local responsible for driving the caterer from location site to location site.  In the most recent Bond, James Bond volumes nobody smokes. Not in the bars, not in the casinos, not on the stakeouts. Not just the spy and the supporting spy people. No body. No where. No Smoking. They must have all gone cold turkey.

Amazing the strides they made in 20 years. The Surgeon General would be proud of Mr. Bond, James Bond. Now if we could just get him to drive a little safer.

 

Conserving Matter

As a scientist, one of my personal commandments was thou shalt not deny the conservation of matter. What we have we always had and always will. Never more. Never less. Always was, is, and will be. It can change, but it won’t disappear. It might look new, but it’s only rearranged. Ice melts into water, water vaporizes into steam, steam condenses into water, water freezes into ice. Always there, always the same, even when different.

Sociologists have their own sort of conservation of matter. Everybody we have is every body we will have. Old people move from the cold of New York to the warmth of Ft. Lauderdale. Immigrants from Caribbean refuges move from south Florida to Chicago to open diners specializing in arroz con gandules. Bright eyed 20 year olds move from Naperville to the seek fame and fortune in Manhattan.

Now, economists want to horn in on the fame afforded to our anything but fortuitous conservation of matter. You’ll recall the landmark post uploaded to this very blog not even some 30 months ago about the ever increasing sizes of American sizes. (If you don’t, you can read it here. If you do but don’t recall it as “landmark,” then you must have a pretty low opinion of yourself reading such drivel. If you do and you do recall it as “landmark,” have I got a bridge to sell you!) To refresh your memory, there is no more small or medium in American. It’s all large, extra large, and full size. This would seem to contradict the natural order of the conservation of matter. Where are the extras going into the larges coming from? In a word, coffee.

Coffee? Yes, coffee. For some time coffee package sizes have been dwindling before our very eyes every time we bring them (our eyes, not the coffee packages) into a grocery store. Years and years and years and years ago, and a few more before that, the standard coffee sizes were one pound cans or bags (for single coffee drinker households), two pound cans (for those teetering on the brink of narcolepsy), and three pound mega-cans (for households with small children). (If you ever had small children you understand that.)  The three pound cans disappears years ago replaced by 36 ounce canisters and the one pound varieties lost 4 ounces to become sleek 12 ounce bags. Now the largest single size container of coffee you can buy is a 30 ounce plastic jug, the small choice is a mere 11 ounces (8.4 to 10 ounces for designer brands and flavors), and medium has disappeared altogether.

So you’re going to say that you don’t drink coffee so your matter is indeed growing every time you order a large sweet tea or test drive an extended cab pickup. No, no, no. You might not drink coffee but if you’re partaking of the classic American coffee break you’re part of the proof of the hypothesis, eating one (or maybe two) out of a pack of 21 prepackaged cookies that used to come in cartons of 24, or one of a new baker’s dozen of donuts that now total a mere ten. Crackers that used to be sold in 12 ounce boxes are now 11, and cream cheese for your bagel is in a 6.5 ounce container when once it was 8.

So there you have it. The modern iteration of that most ancient of all absolutes. Everything indeed is as it once was, merely changed.

 

Whatball?

Only 40 more days until hockey season. Forty days. If Noah could make it, I can. The problem I have that our intrepid Biblical sailor never had to overcome is that football is in its preseason and will start some 30 days before hockey. Around here (here seemingly being anywhere bordered by the Atlantic and Pacific Oceans and Mexico and Canada) football dominates.

As soon as the NFL entered their preseason activities sometime back at the beginning of summer with “OTAs” whatever they are, football highlighted the sports pages. When the colleges and high schools entered their “preseasons,” it took over. Baseball, golf, tennis, auto racing, horse racing, and any other summer sport went on the inside pages. Yesterday’s email of “headline stories!” from the local paper mentioned 9 can’t miss articles to read, 7 of them football related.

Football has a place. For the young kid crowd, the peewee set, it’s a terrific outlet. It doesn’t require much skill, no physical agility, and little intelligence, while still offering the immature male an opportunity to run amok, yell and scream, and hit each other with abandoned. But by the time they reach 16 you’d think they would be out of that stage preparing to terrorize everybody else when they are awarded drivers licenses.

FootBallI don’t even understand how the sport got its name. Baseball employs bases. Basketballs are aimed at baskets. Ice hockey is played on ice. Soccer players sock each other. A football is a …. What? A local sports writer who is a voter in the football hall of fame selection process has often said that he would never vote for a kicker to be enshrined in that hall. Yet the football kicker is the only football player on the football team who actually uses his foot in the play of the game.

Just forty more days. Forty days. Time to gather two centers, two left wings, two right wings, two left defense, two right defense, two goalies, two coaches, two pucks, two Zambonis, two….