Dance After Dark Photography

After Heroes, I was sucked into The Black Donnellys. I had high hopes for the series, and so far I’m not disappointed in the slightest. Humor, a captivating story, and telling the story via flashback with an atitude - it’s got some of my favorite aspects of Boondock Saints, minus a few of the blazing gunfights. (So far!)

If you haven’t seen it yet, I think they’ll be replaying the premiere. I’m eagerly awaiting next week’s episode.

Alternate title: We named the dog Indiana.

My normal fare is chicken or pork, but having recently partaken of dead cow I’ve reawakened my appetite for red meat. We had a large, somewhat frostbitten slab o’ beef in the freezer, and I felt that it was my duty to rescue and consume it.

I didn’t have anything particular in mind, so I went on a fact-finding mission in the refrigerator. I discovered half of an onion, about 2/3 of a large tomato, 3 strips of leftover bacon, about 1/4 cup leftover chopped scallions, 1 green bell pepper, a few heads of broccoli, and carrots out the wazoo. (Albertson’s had them on sale 2lbs for $2, so we stocked up. I use them all the time.) I also used some fresh parsley and the bacon drippings from the night before.

Put them together and what do you get? I dunno, but it’s something vaguely beef stewish.

Got the bacon grease going in a pan over med-high heat. While that was preheating, I trimmed and sliced the beef, making 1/4″ thick, essentially rectangular slices. Once the meat was cut up, I sprinkled kosher salt over the pile and started searing the beef. I had to do it in three batches so the pan wouldn’t lose its heat. I let the beef sear for 1-2 minutes on each side, which cooked it medium-well. Removed beef from the pan and set it aside in a covered bowl, saving the grease.

Let the pan heat again, and added the carrots (which I had rough-cut into fairly thick carrot sticks.) I let them sit for a bit to sear, then began stirring to get up all the crunchy bits left by the beef. In with the diced onion, stir, and let it sit.

At this point I started my rice. Uncle Ben’s was on sale, and we’re out of basmati. I’m not happy about that, but I make do. 1 cup of rice to 1 cup chicken brother and 1/2 cup water. That makes 4 servings (2 in my family), so modify accordingly. Added a few tsp of butter, a dash of garlic powder, and a good bit of salt. Covered and brought to boil, stirring periodically. Should be done in 20-25 minutes.

I added the tomato to the sautee pan, roughly chopped, and stirred it into the carrots and onions. I’d removed the seeds and squishy bits. My intention was for it to break down into something resembling a tomato sauce, except it would be edible. Most tomato sauces, in my opinion, are evil. Continued with the cooking of veggie bits, now adding the green pepper, about 1/3 cup of chicken broth, salt, black pepper, garlic powder, thyme, and (eventually) the lid to the pan.

With 7 minutes left for the rice, I started simmering some chicken broth in a separate pot. To that I added my broccoli (2 heads, separated into florets) and a little salt. Stir to coat, then cover to steam broccoli.

5 minutes left, so I uncovered my sautee pan and threw in the scallions and bacon (cut up into small pieces). Stirred that around a bit, then pushed all the veggie matter off to the sides of the pan. Into the liquidy center I pour a 40/60 mixture of flour and water, stirring to incorporate it. Let it bubble and thicken for a few minutes, still stirring, then added back the beef, stirred it all together, and took the pan off the heat. (For mom’s sake I picked out the green peppers. I left the pieces large because, although she likes the flavor, she can’t eat the pepper itself.)

Checked on the broccoli. It was nicely done, so I poured the little bit of chicken broth into the sautee pan and stirred it into the stewishness that was already there. Removed broccoli from heat, let it sit covered while I fluffed the now-done rice.

And that’s it. I spooned rice into each bowl, ladled the stewy mess over it, and topped it all with broccoli. It was rich and filling, but it was also mostly vegetables. I can’t claim that it’s healthy, but every once in a while this stuff is great. The only bad-for-you parts would be the bacon grease and possibly the can of chicken broth.

Okay, so they fried tilapia instead of catfish at this year’s Cox Family Reunion. It was very good. Crisp and flaky in a cornmeal breading. I can’t fault the tilapia. They still had swamp cabbage, though, which is about as “Florida Cracker” as you can get. For those who don’t know the term, Florida was actually big beef country back in the day. The sound of the bullwhip came to be associated with the people, so Florida Crackers came into being. Calling someone a cracker these days is a mild insult to most, but in a place like Pierson it still has the original, nostalgic meaning.

Swamp cabbage is a sabal palm heart (Florida’s state tree). It tastes a lot like artichokes, but it still has a distinctive flavor. It’s not one of my favorite foods, but if you talk about old-time Florida foods then swamp cabbage and poke salat top the list. Poke salat is made from pokeweed, “salat” being the German word for salad. You boil the greens just like turnips or collards. Bear in mind that I’m far from an expert. I’ve just been around these foods so much at family reunions that I can’t help absorbing the knowledge.

It’s official that my start date with Brighthouse has been pushed back to March 20th. This makes me unhappy. However, I had several interviews weeks and months ago that promised results (if any) around the beginning of March, so it’s possible that I won’t work at Brighthouse after all. Their loss, if that’s how it turns out. In the meantime, I’m still counting on the tuition reimbursement. Even if that doesn’t work out, I’ve been bitten by the school bug. I’ll find a way to make it work.

Now, here comes the tricky part. I’m an education addict. I used to change majors every time I changed my socks. That’s how I spent five years at UCF with only an Associate of Arts to show for it. I could finish a BA in French with five or six classes, so logic and money would dictate that I continue the French degree. The problem is that I’m no longer interested. I’m all but fluent in French, and the business French course that would be useful for me is not one of the requirements for the degree. Spanish would take longer than French, and it holds no interest for me either.

I’d like to earn a degree in photography, but the degrees offered by UCF take me down paths I’d rather not tread. First, there’s the BS in Photography that’s only offered in conjunction with DBCC. I’d have to get an AS from DBCC, then enroll at UCF to earn a bachelor’s. That’s out of the question, though it would’ve been a nice option in 1994. Second is the BA in Art with a concentration in studio work. That can be a photography degree, but it requires all sorts of basic-level art courses that would be useless for me. I really don’t want to study drawing, 2-D figures, etc. Third, jeweldevil mentioned a new Visual Journalism degree, and although it looks nice the main courses are (understandably) in journalism — a subject that I just don’t find appealing.

I’m tempted to start from scratch and go for a BA in Anthropology. The basic coursework and the core requirements are all subjects that I find very interesting, and it would be easy for me to concentrate on Native American studies. I’d have to take a minimum of 15 classes, and there are currently 20 classes on my “I want that!” list. Two at a time, that’d be 8-10 semesters. I’m very excited about this idea, although I freely admit that I’m not really one to dedicate four or five years to something. It would take six years if I finish the French degree as well, and none of this takes into account the fact that I want to learn another language. I’m curious about Japanese, Italian, and German. I’d prefer to learn Gaelic above those three, but Gaelic is not offered at UCF.

Right now I’m leaning most toward Anthropology. Some of the required courses are things that I would have taken as an elective if I’d had the chance. I’ll put the breakdown behind a cut because I’ve already cluttered everyone’s friends pages enough.

The general coursework seems to be in line with what I’ve studied on my own since leaving school, with a few exceptions.
General Anthropology - easy!
The Human Species
Archaeology and the Rise of the Human Cult
Cultural Anthropology - perfect for me
Archaeology of Complex Societies
Language and Culture - again, perfect for me
History of Archaeological Thought
Human Origins

The courses listed below are considered Area Study and electives. These are all classes that I find interesting, and this list would exceed the degree requirements.
Native American Religions
Indians of the Southwest
Indians of the Southeast United States
Indians of the Northwest Coast
Indians of the North American High Plains
Indians of the Northeast Woodlands - I could do without this one if necessary.
Ethnology of the North American Indians - Ditto.
Florida Archaeology
Peoples of the World
Magic, Ritual, and Belief - This has been on my wish list for years.
Anthropology of Japan

I guess I’m most excited because I feel free now to pursue knowledge for its own sake. I want to earn a degree (or two), but my perspective on school is very different. I’ve already completed the general education requirements, so I can study the subjects that I find interesting. I have the confidence to excel, and I want this much more now than I did when I was fresh out of high school. In the past I’ve been a very casual student, but now I’m goal-oriented and eager to learn.

The alternate title would be “Leftovers.”

I made pork chops a few days ago. Roasted them in the oven with potatoes, onions, carrots, and garlic. I cooked too much, intending to set some meat aside for later dishes. Tonight I cut up about 2.5 pork chops, seared the already-cooked meat in a pan, and briefly soaked it in a balsamic glaze. (1/3 cup balsamic vinegar, 1 cup chicken broth, 2 tbsp honey - simmer in saucepan and reduce by half.)

The roasted potatoes actually came from the day before the pork chops. I cubed 8 potatoes, rough-cut about 6 carrots, and wedged 2 very big onions. Added several garlic cloves, and roasted in the oven at 425º for about 30 minutes. For tonight’s dinner, I took what was left, combined it with some leftover pole beans, and crisped it all up in the same pan I’d used for the pork.

I retrieved the pork from the glaze pot, drizzled a little glaze over the potatoes and such, and voila! Best meal all week. I made quesadillas for lunch, too. We ate well today.

Actually I just have good news, but I miss the Far Side.

I am now employed. I got a call today from Brighthouse, and I’ll start on the 27th. They’re still checking my references, and I’ve got to take a drug test tomorrow. I’m not worried, though. I’ve been practicing, so I’ve got a good idea of what they all are. (ba dum bum) I now feel comfortable taking the next step and settling on a course of study. I’m going to take full advantage of that tuition reimbursement. Got the UCF catalog from Daniel today, so I’m looking through it now.

Last night much fun was had. I made my best alfredo sauce to date, had some nice wine, and got to watch more Firefly with April. Good conversation, good food, and cheesy space cowboys. It doesn’t get any better than that. *grin*

I’m almost happiest about the food, which is very sad. It was very good, though. I seared the carrots before adding the onions, and then I cooked them together long enough for all of the natural sugars to come out. Emphasized it with a little balsamic vinegar, added garlic, thyme, & five spice powder, and then I threw in some frozen peas and fresh parsley at the last minute. The sauce was made with parmesan and romano cheese, and it’s the first real alfredo sauce I’ve made, as opposed to my usual brownish sauce that I call dirty alfredo. I normally use more balsamic vinegar and throw in soy sauce. With the caramelized onions, that’s usually enough to turn the sauce brown. This time it was clean, pretty, and oh so tasty.

I won’t rant on the mass marketing that is V-Day. I’m the first to admit that I shell out good money just like everyone else, but then I’m also the kind of guy who generally remembers anniversaries, birthdays, etc. I’m not always on the ball when it comes to making that remembrance known, but I do at least think about it. Don’t they always say it’s the thought that counts?

I like Brazil’s version better, thanks to Wikipedia:
In Brazil, there is no such day as Valentine’s Day. Instead, on June 12, “Dia dos Namorados” (lit. “Day of the enamored”, or “Boyfriend’s/Girlfriend’s Day”) is celebrated. On this day, boyfriends and girlfriends, husbands and wives, exchange gifts (lingerie, chocolates, and more), cards and usually a flower bouquet. This day is chosen probably because it is one day before the Saint Anthony’s day, there known as the marriage saint, when many single women perform popular rituals in order to find a good husband (or, more modernly, a boyfriend)

One amusing note: The V-Day merchandise at the grocery store was already on sale. I thought tradition was to anally rape the consumer until the day after, at which point that $50 box of candy drops down to two easy payments of $9.95 and the giant stuffed bear resigns himself to another sad, lonely year in the Abandoned Toy Warehouse. Better luck next year, bear.

I’m on a tomato kick. I haven’t prepared this dish yet, but I’m visualizing so strongly that I can almost smell it. Give it a minute and I’ll be drooling.

We’ve got frozen turkey that was cooked last Sunday. That’s going to make this an easy meal. First comes the rice. It’s a mix, so that’s easy preparation. Then I’ll cut the grape tomatoes in half, sear them, and set them aside. Sautee some onions with salt, pepper, a little garlic, ground thyme, and fresh parsley. Mix the turkey with that to give it more flavor, and then I’ll probably throw in some frozen peas right at the end. I like to keep them firm. Tomatoes and turkey bits will then go into one pot with the Spanish rice, and voila!

I don’t usually like mixes, but yellow rice is one of the exceptions. We normally use basmati rice, which has a great nutty flavor. For this, yellow rice seems more appropriate.

I made more quesadillas for lunch today. I had the mixings already prepared from cooking dinner with April on Friday. Much fun and cheesy goodness. These were spicier by far than what I’ve prepared before, and I like them better this way. I’ve got a Goya hot sauce that’s sweet with a kick. Mom & grandma can’t eat anything as spicy as I like, so I had to save the spice for a time when they’d be eating something else.

The subject line isn’t going to help the joking “I’m not gay” argument I’ve had with a few friends recently, but the phrase came up in conversation several times tonight. It’s stuck in my head, which means I’m going to share it with all of you. Welcome to my mind. Be afraid.

I just finished a very lengthy and very rewarding conversation with my good friend Daniel and in this instance I’m using the phrase “good friend” for a specific set of reasons. Since Daniel moved to Orlando, we’ve had several lengthy conversations on a broad range of topics, and I’m able to exercise some mental muscles that haven’t been used in recent memory. I have had many intelligent conversations with my friends, and that’s one of the things I love best about the people I consider friends. Whether we’re talking about low-brow humor or the finer points of art history, I have friends who can contribute on any given subject. With Daniel, our perspectives and our educational backgrounds are so similar that we can follow each other down any given path of discussion.

Tonight, for example, we talked about the development of language and its progression from concrete ideas to abstract concepts, examples of this being words and phrases which become removed from everyday life, become changed in usage over time, lose their original meaning, and take on connotations which are far from and sometimes diametrically opposed to their original denotations. That entire discussion was a branch of an earlier discussion of names, which once had inherent meaning as much as the words “tree,” “rock,” or “snail” have meaning, but have become abstract and, in my opinion, empty because the original languages and the original meaning behind the names are no longer a part of our culture. They’re a carry-over from earlier times or an inclusion of an outside influence, but we’ve forgotten the context and, thus, the meaning. They were at one time words but are now just names, in effect retaining empty shells of their former existence except to those few individuals who delve into etymology and seek to understand the word as it was, as it is, as it has changed, and as it continues to change.

Our conversation moved through other subjects too numberous to remember. I was going to say “too numerous to mention” because that’s a stock phrase, but to be honest I’d write a brief discourse on each if I could remember all of them right now. Your friends page would be miles long, for I am that evil. I think I enjoy talking with Daniel about these things (and anything) because we have similar viewpoints with enough of a difference that we still exchange new ideas instead of simply agreeing with each other. We talked about that tonight, in fact, because we got on the subject of why we both find our conversations so entertaining. I’ve always believed that I can learn something from every person I meet. Whether I learn about a subject, about myself, or simply about methods for interacting with people, I learn something. In thise case, I’m likely to hit all three.

I’ve been lucky to meet more than just a few people who are knowledgeable and healthy individuals. I’m pointing out Daniel because I’ve had the chance to spend more time talking with him, whereas most of the others whom I hold in similar esteem are not as often encountered outside of a nightclub. I haven’t been going to the club, so I haven’t seen these people. I look forward to the dinner parties that I’ll host once my life is a bit more stable, when I can gather the people who are most important to me and introduce them all to each other.

Last, but certainly not least, Daniel and I can talk about philosophy, linguistics, medicine, and Jungian archetypes, pause to laugh over fart jokes and references to poop, and then continue the discussion.

I’m reading a book about “untranslateables” - words that can’t be directly translated and require a paragraph or more of explanation. There’s a Czech proverb, quoted in the book’s introduction, that I’ve always enjoyed. “If you know only one language, you live only one life.” That’s very true. I think that truly understanding another language gives you a new level of perception. People think in words, so the words and expressions available set the framework within which one can think. As illustration, I’ll point to Ayn Rand’s Anthem, in which Equality struggles to regain the long-lost concept of “I,” or to Orwell’s 1984, which sets forth the argument that controlling a nation’s language controls that nation’s thoughts.

Connotation lends a nuance to perception that is unique to one’s culture. The word “table” in Italian carries deep echoes of family, support, sharing, and comfort. I’d suggest that the closest word in English which evokes the same imagery would be “hearth,” but how can a translator take a poem nominally about food but centered around the concept of tavola and place it in the living room of an American household? More to the point, how many American homes really have a hearth? It’s not part of our McCulture, so for me the word “hearth” brings to mind the warm, cozy comforts of home - in the past tense.

Seriousness aside, I have a new favorite word. Schadenfreude literally translates as “damage-joy,” and it’s the guilty pleasure of laughing at someone else’s pain or tragedy. Thus my new motto that schadenfreude is German for Walker.