When A Door Closes

This past weekend I was getting out of the car when I realized car doors don’t close right, the kind of light bulbs that last ten years don’t last ten years, and computers ask questions they have no intention of doing anything with about. I also realized these are all first world problems but, well frankly, those are the kinds of problem I most encounter.

Let’s look at those cars doors. Every other door in the (first) world either opens or closes. Most exterior and interior house doors have latches or knobs and you push them open and they stay open or fasten them closed and then stay closed. Some even have pneumatic or motorized closers that close them for you, and thus a name that has nothing to do with baseball. Refrigerator doors have those magnetic strips that run the complete inner rim of the door with the expressed purpose of making certain the door, when not opened, is indeed closed. An entire industry has been created around the process of opening and closing garage doors. The point is that most all doors in most all buildings are mostly always open or always closed unless you take steps to leave them partially opened (or, for the half empty types, partially closed).

Car doors are a different breed. Yes car doors have a latching mechanism that ensures the door remains in the closed position until you take steps to open it (a perfectly reasonable expectation of a car door when travelling down the highway at 15 miles over the posted speed limit), but only the car door has taken pains to provide the user with a position not open yet not quite closed (and a quite unreasonable position on that same highway). So often are these doors in this position that car manufacturers have taken steps to alert the driver that a door is not completely closed by means of a warning light on the dash panel. Would it not be a more reasonable resolution to take steps to make a door that closes completely? Perhaps the car makers should get together with the refrigerator makers.

Now, speaking of lights, I have this pole lamp in the corner of my living that has graced the corner of this living room, the previous living room, a family room, and a room that once had aspirations of being a den but became a nursery instead. As you can see, it’s a versatile and, at least in my opinion, an attractive light. I bought it about 15 years ago. I almost didn’t buy it. It was pricey for the time and for its type and that, I was told, was due to the light’s lamp. Lamp’s light? It has (had) a most usual bulb that looks like a miniature fluorescent tube that had the added bonus of a built in dimming mechanism. I questioned this arrangement, not to mention the price, before making the purchase. I was assured that the dimmer worked as well in the home as in the showroom, that indeed it was expensive and when it comes time to replace the bulb it too will be expensive, but that its bulb would last at least 10 years if not longer.

Well indeed it was expensive but it worked as advertised and its bulb lasted more than the claimed 10 years. I use the past tense here because after those ten and half again more years the bulb has given its all. I never found out if the replacement bulb is expensive because when I went to buy said replacement bulb I was told that “they haven’t made those for at least ten years now, but, who knows, maybe you can find something on the Internet.”

So to home I went, in my car with the now fully closed doors, fired up the old desktop computer and thought I’d check my email before beginning my what would probably be fruitless search for a miniature, dimmable, fluorescent light bulb. A message from my doctor’s hospital organization was there telling me I had a message on their server. (If they can send me a message that says I have a message why can’t they just send me the message? That may be Thursday’s post.) So I signed on to their server with my user name and super secret password and was immediately presented with a pop up window asking me if I want my browser to remember my super secret password. I suppose so I was not confused by this question I was presented with multiple choice answers. — Yes — Not Now — Never —  And as I do every time I am asked that same question entering that same site I select “Never.”

And then I wonder…we can’t even make doors that close all the way and I expect a computer to understand the concept of never.

 

Sunday Funday

Now that football season has started I must be more selective about shopping days. The local college fans aren’t so bad, but I have to remember, don’t go to the store on Sunday before a football game. Those people are nuts!

The closer to kick off the more desperate the die-hard fans are to get their share of the game goodies home to the buffet before the rest of the tailgaters get there. Buffet might be a bit ambitious.

These folks have carts with nothing but nuts, chips, salsa, pretzels, those pre-arranged shrimp rings, football shaped chocolate chip cookies, cupcakes decorated in team colors icing, pre-cubed cheese, and sausage. Lots and lots of sausage.

And they don’t wear clothes. Not real clothes. The women are wearing halter tops, and short shorts, and things that wouldn’t pass as cover ups at the pool. Men have shorts, team logo baseball caps, flip flops, and replica jerseys. Everything is color coordinated to the home team and everybody wears sunglasses.  It is October isn’t it? Now, to be fair about it and so you don’t think that I live in a town filled with chauvinistic stereotypes, I did see one couple that she was the one dressed in a jersey and he in a muscle shirt which could be the male version of the halter.

If I had shopped with a list on Friday I wouldn’t have even been in the store on a weekend. But I didn’t and if I wanted breakfast this morning I had to run in for eggs. I thought I was going to be in trouble when I got inside the door and there were no shopping carts. Just needing a dozen eggs meant I didn’t have to have a cart but it was significant that there were none to be had because the parking lot wasn’t particularly full. That meant that each couple in the store had two carts. One for the aforementioned munchies and one for the beer.

It was also significant in that grocery stores always site the dairy section in the complete opposite corner of the store from the entrance. In order to get to those eggs I was going to have to do my impression of a running back picking his way through the line looking for that opening that will lead me to my goal. Once I made it to the egg case I had to tuck that carton in like I was protecting the ball as I turned for open field and bolted for the checkout lines.

Ah the checkout lines. Never get behind people wearing replica football jerseys in the self-service checkout line. Picture the conversation between the referee and a head coach who did not get the call go his way after a lengthy replay timeout. That would be mild compared to the discussion between pseudo-quarterback and the electronic cashier’s disembodied (and dispassionate) voice. In fact, I should remove those parentheses because I think it was the repetitive “please remove all items from the belt and try again” in the calm, dispassionate tone that had him really riled.

Eventually I got myself home with my dozen chicken eggs and a proper breakfast will be had. I have a feeling that a lot of my fellow shoppers will be having aspirin and lots of black coffee for their morning meals today.

Boy am I glad that we hockey fans aren’t like that.

 

Four and Twenty

Although not as famous as the two dozen blackbirds, a single chicken is the more likely thought of filling when it comes to considering what type of savory pie to have for dinner. And while the rest of the northern hemisphere is fascinated with all things pumpkin as soon as the sun passes through the autumnal equinox, my sure Sign of Fall is the return of the pot pie.

Clearly I’m not the only one who thinks this way. I probably was the first to come up with it but like all great ideas, mine was stolen and exploited by others. Yes, you see, even though all other pies may be lumped together celebratorially on March 14, pot pies have their own day on September 23. This year that was the first full day of fall. See?

PotPieOf course, chickens aren’t the only animals to find their way between sheets of pie dough. Beef can easily play the role of filling in a pot pie. Lamb fills a particular pot pie, a Shepherd’s Pie. Chopped pork and pork jelly find their way into another traditional savory pie. Fish pies rarely make it to the American side of the Atlantic while crab and cheese filled pies don’t often make it to England’s shore but both have ardent fans. Although pumpkin fills the sweet side of piedom, another favorite fall squash, the butternut, satisfies the meatless savory pie wisher.

With all these options, tonight’s dinner still is going to be a classic chicken pot pie*. I know, I’m almost a whole week late, but last Saturday the temperature was a summery 84° (29°C). Today’s high isn’t getting out of the 60s (or about 17°C). Not quite down to fall standards, but certainly autumnaler.

*Chicken Pot Pie

Preheat oven to 425°F (200°C) and assemble ingredients.

Filling

1 pound chicken breast, diced or cubed
1 8 oz. package frozen peas
1 large carrot, sliced
1/2 cup celery sliced
1/2 medium onion, diced

In frying pan, cook chicken in olive oil until all pink is gone, remove and set aside. Cook onion celery and carrot until softened. Return chicken to pan, cover with water, bring to a boil then reduce to simmer and allow to continue cooking for 15 minutes. Drain and set aside while preparing sauce.

Sauce

1/3 cup butter
1/2 medium onion, diced
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 tap celery seed
12 oz. chicken broth
6oz. half-and-half (or milk)

In a medium saucepan, melt butter then add onion and cook until softened. Stir in flour and cook until flour is completely combined to make a roux. Slowly stir in chicken broth and half-and-half. Add salt, pepper, and celery seed. Simmer over medium-low heat until thick.

Pie

Chicken filling and sauce
2×9 inch prepared pie crusts

Line pie pan with one pie crust. Fill with chicken filling mixture and pour thickened sauce over filling. Cover with second pie crust, seal edges, and make some small slits in the top.

Bake at 425 °F for 30-35 minutes.

Or, pick up prepared pie at local grocery store usually next to the rotisserie chickens. Not everybody is retired and has all day to play in the kitchen.

 

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?)

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

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.

 

Strike Up the Grill

I saw an article on one of my magazines’ weekly emails that there are only 3 weeks left to grilling season. Obviously that’s a bit of marketing hype for this month’s hard copy edition’s cover story. Three weeks from now is just a week into September and for here, and I would think most of the U. S. except perhaps some ZIP codes in Maine and Alaska, there’s a lot of good grilling weeks well beyond that. For some parts, it never stops being grilling time. (Sometimes I think this country is just too big for its own good which messes with magazine headline writers’ best intentions.) Now as far as I’m concerned, and being just north of the 40th parallel and having a covered patio, I’ll grill pretty deep into winter as long as the grill isn’t frozen shut. When we get those deep freezes and harsh winds that facilitate snow accumulating under the patio cover, I’ll put away the grill spatula.

WintergrillI think the point they wanted to make with that 3 week warning is that Labor Day is only 3 weeks away. Pools will close, fall decorations will come out of garages, wardrobes will be swapped for darker colors, and pumpkin spice everything will greet us at the entrance to every store, even Pep Boys.

I think the point that they are actually making is that just like the stores that already have their pumpkin spice everythings starting to sneak close to the entrances, the magaziners enjoy rushing the seasons. If they didn’t publish their fall cooking guides, turning leaf travel guides, or autumn splendor festivals guides by July they think some other magaziner (or horrors! an e-ziner) will beat them to it and there will go their credibility with the masses. With that there goes their summer advertising revenue projections hopefully earned from the ads for fall fashions and vacations by the sellers certain that you’ll book you flight home for Thanksgiving weekend with somebody who advertised cheap winter holiday fares in June. Arrrggghhh!!!

What I was hoping I’d find in my inbox would be a recipe on how to use up all those summer vegetables perhaps in a grilled medley since we apparently have 3 weeks of grilling season left. Unfortunately, all I found were some interesting ways to use those soon to be ripe pumpkins. I guess all the zucchini recipes were in the April editions.

 

Give Me a Break

Everything starts to run slower every now and then and can be fixed if you unplug it then plug it back it. Even you. This sage advice is brought to you by the people who marketed the first home computers way back in the dark ages, like 1970something. That it’s still true today isn’t surprising. That you need to unplug even from unpluggedness isn’t something I would have before imagined.

When I was working I always looked forward to time off. Not a day or a weekend. Not a week around the holidays when you worked harder at cooking and cleaning and then celebrating and recovering than you did before taking the time off. Real time off. A week on a beach on an island that has spotty cell coverage and Wi-Fi is something you ask when questioning the use of the 21st letter of the Greek alphabet. That kind of time off.

If you’re still of working age I strongly urge you to consider using some of your time for actual time off. Even if it is just a day or a weekend, make it a day or a weekend of unpluggedness. Maybe you can use it to come up with a better word than unpluggedness. Lexicologists excepted. And if you’re still working then by all means take a break from not working.

Here’s my logic. As I said, when I was working I looked forward to my time off. I also looked forward to going to work. Yes, I was one of those people who loved my work. I didn’t mind if I was in early, worked through break times, worked late, worked extra, or covered others. Preferably not all in the same day but if it happened I still made the best of it. But even though I was doing what I loved I wasn’t going to be fooled into believing that sampler waiting to happen “when you love what you do you’ll never work a day in your life” resembles truth. Doing anything well, even something you like, takes work. That’s how you get good at it. And work, even at doing something you like, is tiring. Exhausting even.

You need that break from work to recharge so you can do it again. That’s why so many companies have a “use it or lose it” policy regarding vacation time. No, it’s not so they can work you to death and then not give you what (you think) you’re entitled to. They have it so you’ll be forced to take time because so many seem to think that by denying yourself time off you’ll make it look like you’re such a great worker they can’t do without and you’ll never get let go. Actually, not taking time off only means you get burned out, end up doing a half-assed job, and get let go. That’s why I insisted those who worked in my department took their time off even if I had to schedule it for them myself. That’s also why, having managed to work myself up to a position of getting rewarded with 5 weeks of available time off each year I took as many of them as I could, often within a day or two of all five weeks. It might be why I enjoyed what I did. Because I took the time to recharge. Even when I was just starting and got all of two weeks vacation, between taking time off for the holidays and family activities, I always tried to take a couple of days off to just be off.

Now that I’m not working every day should be a holiday, right? Well, not so. You know that not working was not originally my idea. Those guys called doctors as well as those body parts called mine got together and decided it was better for my health, wellbeing, and continued living to start taking time off on a more or less permanent basis. Not working has not been fun, and I was sure it was because I wanted to work.  Ah, but I was wrong.

Perhaps at the beginning of not working, not working was not fun. But I’ve been not working for 3 years now. I should be used to it. Used to it I am. Enjoying it I am not. That is until I “took time off” from being off and started doing new things out of the routine that I had established in lieu of working. It really doesn’t matter what the routine is; what matters is that it is a routine. It was going to work at not working. But in the last 2 months I took a break from that. I didn’t a adhere to the routine, and I feel more refreshed, more positive, and more anticipating of returning to, you guessed it, my new old routine.

If I can keep taking some time off from myself like that more often, I might get used to this not working thing.