It’s Just the Power To Charm

Perhaps you’ve been reading Poor Impulse Control for a while or perhaps you’re an indoor wild animal sleeping on someone’s keyboard – in which case: Meow. Howdy! Meow. Aren’t the giant bald cats hilarious? If you’re a person, and you’ve been hanging around these parts, you may have noticed a slight change in topic. For instance, we’ve started planting seeds. That’s good and all. What about recycled and natural products? What about green transportation? Are we gonna cook or what? Am I going to get out and take pictures of trees again?

The sports medicine dude and the physical therapist agree: I can start walking to work again next week, and only if it feels okay. Hooray! Next week, I’m out and about in the fresh air again. Yay! I’m relieved, because I’m an indoor-outdoor pet and being indoors all the time has made me cranky. I am not at all sharpening my nails on your couch. Next week, I promise to purr when you pour me a saucer of milk.

All My Friends Are Skeletons

Pete and I play an exciting game. No, it doesn’t involve handcuffs. But it could. I guess. Anyway, it goes like this: Pete is talking about something, then says something out of the blue. The other day it was “That’s what I can do with the frozen flounder.”

Tata: Wait, what will you do with the frozen flounder?
Pete: Quesadillas. Red pepper. Sharp cheese.

The game is now ON.

Tata: When, my dear, can I eat that?

I love this game because the rules are so flexible.

Pete: Restaurants serve brunches to get rid of leftovers. That’s what they’re made of, you should avoid those.
Tata: I should? I didn’t realize!
Pete: Yep, I can’t tell you what I’ve put into a walk-in on Saturday night, knowing it was going out on the buffet Sunday morning.
Tata: You know, there’s no need to go to brunch. You could put brunch on a pizza.
Pete: I don’t know…
Tata: Sure, you could. Peppers, onion, turkey sausage, a layer of herbed ricotta on whole wheat crust, perhaps a post-oven drizzle of hollandaise. That’s breakfast, baby!
Pete: You’re glad I thought of it, smartypants?
Tata: Exactly: when can I eat that?

We have what can only be described as happy accidents. Pete made a turkey meatloaf. Everyone since Betty Crocker looks at those and thinks about ketchup. I thought about cranberries. So while I was leaving the meatloaf in the oven twenty minutes longer than Pete instructed, I put a sauce pan on the stove, minced a chipotle pepper and tossed in a tablespoon of the adobo sauce, and poured in some orange juice. They simmered with a healthy splash of balsamic vinegar and a mess o’ dried, sweetened cranberries. When, to our surprise, the tater tots needed another few minutes – dude, I’m old enough to vote twice, I can eat some tater tots now and then if I hanker for ’em – I added a little more orange juice. This reduced sauce, ladled coyly over really moist turkey meatloaf, made me jealous later that I wasn’t eating that.

I love this game.

Very Small Boys Talk To Me

This is not delicious.

Often, I buy a carton of soup cans and stash them in my filing cabinet at work for those days when time and patience run short. Ya gotta eat, right? Right. So I picked up a set of Select Harvest Italian Wedding Soup cans and yesterday, I ate some soup.

Let me make a prediction: sometime in the next two or three years, a food inspector will open a simmering vat of Select Harvest Italian Wedding Soup and discover where Trenton’s sewers have been mysteriously draining for the last 50 years, and spinach.

A Line That Goes Here That Rhymes With Anything

So I’m tooling around FDL and I read this cheery post by Christy Hardin Smith. La la la la Obamas plant a garden at the White House hooray!

The Obamas will plant a garden at the White House, the first since Eleanor Roosevelt’s Victory Garden during WWII. Now that is some change I can fully believe in:

And then I made the mistake of clicking through to the happy article about the happy visit to the White House of some wholesome common sense and I fully expect to see Alice Waters dancing on a table, and I read these words in this order in the motherfucking Washington Post:

President Obama famously learned the political perils of being too familiar with “elite” vegetables such as arugula.

I’d worry more about Obama learning the political perils of being too familiar with “elite” vegetables like Timothy Geithner, who may yet turn out to be a member of the Animal Kingdom. Jesus Donkeypunching Christ, “elite” vegetables? “ELITE” VEGETABLES?

Okay, let’s take this slowly for the They Come Out Of A Can crowd: when seeds and fertilizer love each other in a certain way, in the presence of water and dirt and with sunshine and time, little sprouts turn into bushes, trees and vines that flower and fruit, and – voila! – vegetables ripen, from the lowly potato – though not the potatoe – to majestic corn. Arugula is freaking lettuce. Everyone’s eaten lettuce. Italians everywhere have just decided not to invite the reporter to dinner, fearful of exposing Ms Jane Black to an “elitist” wheat dish called macaroni.

In an unrelated bit of eye-opening hogwash, someone “owns” Colorado’s rainwater, and has for more than 100 years.

But according to the state of Colorado, the rain that falls on [Kris] Holstrom’s property is not hers to keep. It should be allowed to fall to the ground and flow unimpeded into surrounding creeks and streams, the law states, to become the property of farmers, ranchers, developers and water agencies that have bought the rights to those waterways.

What Holstrom does is called rainwater harvesting. It’s a practice that dates back to the dawn of civilization, and is increasingly in vogue among environmentalists and others who pursue sustainable lifestyles. They collect varying amounts of water, depending on the rainfall and the vessels they collect it in. The only risk involved is losing it to evaporation. Or running afoul of Western states’ water laws.

Those laws, some of them more than a century old, have governed the development of the region since pioneer days.

“If you try to collect rainwater, well, that water really belongs to someone else,” said Doug Kemper, executive director of the Colorado Water Congress. “We get into a very detailed accounting on every little drop.”

Frank Jaeger of the Parker Water and Sanitation District, on the arid foothills south of Denver, sees water harvesting as an insidious attempt to take water from entities that have paid dearly for the resource.

“Every drop of water that comes down keeps the ground wet and helps the flow of the river,” Jaeger said. He scoffs at arguments that harvesters like Holstrom only take a few drops from rivers. “Everything always starts with one little bite at a time.”

What what what? What what? An insidious attempt to take water from entities that have paid dearly for the resource – I read that over and over. Stealing water from the sky. Stealing it. From the sky. What in glamorous tarnation is going on in that man’s head?

Organic farmers and urban dreamers aren’t the only people pushing to legalize water harvesting. Developer Harold Smethills wants to build more than 10,000 homes southwest of Denver that would be supplied by giant cisterns that capture the rain that falls on the 3,200-acre subdivision. He supports the change in Colorado law.

“We believe there is something to rainwater harvesting,” Smethills said. “We believe it makes economic sense.”

Collected rainwater is generally considered “gray water,” or water that is not reliably pure enough to drink but can be used to water yards, flush toilets and power heaters. In some states, developers try to include a network of cisterns and catchment pools in every subdivision, but in others, those who catch the rain tend to do so covertly.

In Colorado, rights to bodies of water are held by entities who get preference based on the dates of their claims. Like many other Western states, Colorado has more claims than available water, and even those who hold rights dating back to the late 19th century sometimes find they do not get all of the water they should.

“If I decide to [take rainwater] in 2009, somewhere, maybe 100 miles downstream, there’s a water right that outdates me by 100 years” that’s losing water, said Kevin Rein, assistant state engineer.

State Sen. Chris Romer found out about this facet of state water policy when he built his ecological dream house in Denver, entirely powered by solar energy. He wanted to install a system to catch rainwater, but the state said it couldn’t be permitted.

“It was stunning to me that this common-sense thing couldn’t be done,” said Romer, a Democrat. He sponsored a bill last year to allow water harvesting, but it did not pass.

“Welcome to water politics in Colorado,” Romer said. “You don’t touch my gun, you don’t touch my whiskey, and you don’t touch my water.”

Romer and Republican state Rep. Marsha Looper introduced bills this year to allow harvesting in certain circumstances. Armed with a study that shows that 97% of rainwater that falls on the soil never makes it to streams, they propose to allow harvesting in 11 pilot projects in urban areas, and for rural users like Kris Holstrom whose wells are depleted by drought.

Could Michelle Obama install some rain barrels, too?

Seriously, last weekend, I stood at the customer service counter the Lowe’s on Route 18 in East Brunswick, NJ and explained to five different employees, with various titles on their Hi, I’m ____ name tags, that I would like to be able to walk into their embarrassingly huge garden section and walk out with rain barrels. I need at least four of them, I explained, and to have them shipped to my house would cost as much as a fifth rain barrel. I would prefer, I repeated and repeated, to pay Lowe’s for rain barrels and leave. Not one of them saw there might be some profit to Lowe’s to carry the very specific thing a customer was asking to buy four of. No, really.

Manager: At corporate, they don’t think it’s a good idea to carry something we might sell only once a year.
Tata: Water is expensive. This is a good guard against drought, and you have a lot of small farms around here.
Manager: Maybe you could try our website.
Tata: Did you not hear me explain about the shipping charges? I want to be able to come here, pick out the kind I want, pay you and leave. I want to be able to look at them and see them before they are at my house.
Manager: Some things are just decided at corporate.
Tata: Well, they decided wrongly.

I feel kind of silly hoping simple, obvious things can go right.

Don’t Change Your Number

Pete doesn’t watch cooking shows because he can cook. I watch cooking shows because I might actually learn something. Stop laughing! It could happen. Anyhoo, when I moved into Pete’s house, I went from cable to the dish, resulting in the loss of my favorite channel: WLIW Create. Ah well. This is Daisy Martinez, whose show Daisy Cooks! was charming and funny and exciting. Daisy was bright and interesting, the colorful set had a nice vigor, the food looked like you could give her recipes a whirl. Daisy’s sofrito, by the way, is to die for. I miss this show.

Thus, I was happy to discover Daisy’s new show on the Food Network. Unfortunately, from the first moment of Viva Daisy, it is apparent that something is wrong. Daisy is subdued. Her eyes seldom meet the camera. Her kitchen is in neutral tones, as if an effort was made to blend Daisy into the furniture. I thought Daisy looked unhappy and distant, which made me sad. Sometimes, she lapsed into silence. I acted this way right after Dad died, so I wondered if maybe she was recovering from a loss, which also made me sad. Because I like her. I want her to be happy. I want her to have a TV show where she buzzes around the kitchen singing if that means I get to watch and learn. Imagine my surprise when I read the credits and found Rachael Ray’s names among the producers.

Now I wonder if someone told Daisy to speak English and act her age.

You Pour Yourself Over Me Like the Sun

La la la going along la la doing stuff la la la – what the hell?

“I’m shaking my head at the irony of Joy of Cooking frozen food products.”
—Lisa Fain

Christ on a Triscuit, what’s this mess, then?

Evidently, you can use the Joy of Cooking to learn, like, joyful cooking, or you can skip the joy and the cooking, and yet you will eat. It’s genius, really. I wish I’d thought of it myself and called them up, “Hello? It’s Ta. No, we’ve never met. Yes, I’ve got your book. No, it’s a couple of editions back. Yes, I’ve got this great idea. It’s so great it’s almost diabolical. You know how you teach people to cook? Right, right. You can also teach them they can’t by selling them frozen foods they can’t duplicate at home without a degree in chemistry. Well, you never? I should kiss your what – ?”

Tenderly She Talks On the Phone

Commercials tell us a lot about what people are not talking about, too.  These ladies, for instance.

The commercials allude to what They say. You know Them, They talk a lot. Shitty of Them, doncha think, and who are They, anyhow?

According to a commentary in the April 2004 issue of the American Journal of Clinical Nutrition, between 1970 and 1990, the consumption of HFCS increased over 1,000 percent.

“HFCS now represents more than 40 percent of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the United States,” write George A. Bray, Samara Joy Nielsen and Barry M. Popkin, the authors of the commentary.

Well, that is shitty. What else?

Fructose requires a different metabolic pathway than other carbohydrates because it basically skips glycolysis (normal carbohydrate metabolism). Because of this, fructose is an unregulated source of “acetyl CoA,” or the starting material for fatty acid synthesis. This, coupled with unstimulated leptin levels, is like opening the flood gates of fat deposition.

So They say high fructose corn syrup is in everything and constitutes a 8.0 earthquake halfway up the Hoover Dam? Fair enough. Can we get another source?

Our experts weigh in: “A number of recent studies … have convinced me that HFCS does not affect weight gain,” says Barry Popkin of the University of North Carolina, who was an early proponent of the HFCS-obesity hypothesis. “At the same time, there is a new body of research that suggested HFCS might be linked with higher triglyceride levels and other health effects. This research is too preliminary to make any conclusion.”

Adds Dr. Julie Lumeng of the University of Michigan: “By exposing children to more sweet foods … you may be inducing a long-term preference for sweets that leads to excessive caloric consumption.”

Okay then. They haven’t made up their minds, but we’ve fattened up societally. When we sit around the house, we sit around the house. Back at the picnic in the commercial, where one mommy says to another mommy, “You don’t care what the kids eat, huh?” Though them’s fightin’ words, there’s this bon mot:

The Food and Drug Administration stated, referring to a process commonly used by the corn refining industry, that it “would not object to the use of the term ‘natural’ on a product containing the HFCS produced by [that] manufacturing process….”

Geraldine A. June, Supervisor
Product Evaluation and Labeling Team
Center for Food Safety and Applied Nutrition
(Letter to Corn Refiners Association, July 3, 2008)

Folks, radon is natural but you don’t want it in your pantry, either. The Corn Refiners get other love letters, but the all seem kind of desperate and fragmented.

“To pretend that a product sweetened with sugar is healthier than a product sweetened by high-fructose corn syrup is totally misguided,”

Michael Jacobson, Ph.D., Executive Director, Center for Science in Public Interest
(Associated Press, September 10, 2008)

Is it possible that neither one is good for you? I mean, does it matter if Ho Hos are sugary or corn syrupy? It’s just possible it doesn’t. But not everything sweetened with anything rots your teeth, adds to your waistline or sends you into sugar shock. Last week, I bought a package of Thomas’ Hearty Grains English Muffins because they’re quite tasty and something’s got to sit between my plate and melting cream cheese. I didn’t look closely at the package because I rely on things to be the same as they were the week before for, you know, ever. Anyway, I read packages at home when I’m avoiding doing something else like going to work, and this package says: “Now with no high fructose corn syrup.”

Yes, that’s what They say: It’s in everything, including products that don’t need it.

They should probably say that a little louder.

Everybody’s Got A Little Light Under the Sun

Why does this manicotti look different from all other manicottis? Because I made half the crepes with whole wheat flour. The stuffing for the whole wheat crepes includes sausage and wild mushrooms, to capitalize on the nuttier flavor. I liked the image of the manicotti on the stove in the apple-green kitchen. It’s kind of pretty, which strikes me as a very funny thought.

In other funny thoughts: people have different philosophies about gifts. Some folks say gifts should be things you wouldn’t buy for yourself. My favorite gifts are the ones that I use in everyday life. My brother Todd gave me an insulated jacket I’ve worn for twenty years now and it’s got one frayed corner. That’s a good gift. Pete feels pretty much the way I do, and for Christmas, he wanted a wheelbarrow. Last Sunday, he picked out the component parts at Home Depot. As we went through checkout, I said, “Shhh! That’s his present and it’s A SECRET!” The cashier lit up.

So, yeah. I gift-wrapped a wheelbarrow. Thought I wouldn’t? I had to call Daria and tell her: “Dude, I totally gift-wrapped a wheelbarrow.” Daria said, “You…Tyler! Domenica gift-wrapped a wheelbarrow! How’d you do it?” “I am a geeeeenius,” I said. “That is how.”

I figured I should take a picture of this pretty quickly because the cats were very interested in helping me by eating the ribbons and subduing the paper and will probably help us unwrap the moment we leave the house. Happy Christmas Eve, if you celebrate this. Happy Hanukkah, if you celebrate that. Happy Wednesday, if you don’t. I mean, who can live without those?

Smiling Close Like They Are Monkeys

The wolves who raised me were tough, practical people. For instance, my grandmother Edith’s motto was Eat it or wear it. Don’t kid yourself, my impatience with wastefulness was learned at an early age. Where dinner was concerned: at least once or twice, I wore it. I wrote a performance piece about food, frustration and love called Eat It Or Wear It, which I adored doing but it was hard not to look especially menacing as I dismembered vegetables in libraries and museums.

Miss Sasha mentioned in comments the current tendency to hide vegetables from children inside palatable, common foods. I hate that, actually. Edith would have cut us out of the will if we’d picked at a plate of vegetables. I’ll make one dinner, and children can eat it or not, but they shouldn’t bother complaining. The rule: you must taste everything, and if it contains something you need, you should find a way to learn to love it. Thus, the iron-deficient women of my family make kickass chicken livers.

Chicken Liver Pate

Ingredients
1 lb. chicken livers
1 medium white onion, diced or 2 healthy shallots, diced
butter
some red wine, optional
salt, pepper
whole grain toast or really good crackers

Got herbs you like? Toss ’em in. Basil and parsley are great here, but don’t let that limit you, you mad thing!

Optional
2 hard boiled eggs
1 red onion, sliced

In a frying pan, dollop piles of butter. Melt. Calories are unimportant. Add onions and stir until caramelized. Add a pinch of salt and pepper. Add raw livers. They look gross and smell vile. Stir constantly. Chicken livers are small and cook through quickly. You should break them into smaller pieces as doneness permits. In other words, when the livers start looking like cooked meat, you will be able to break them into pieces with the edge of a spatula. Please do. Splash with wine because no one wants thirsty livers or you do, in which case don’t. When the livers are completely cooked and not a moment later, remove from heat. Place in a food processor. Add eggs or don’t. Puree CAREFULLY or you’re going to the hospital. Chill until cooled through. Taste again and add a bit more salt and pepper if desired.

Serve with toast or crackers, and red onion slices and a really long spoon so people on the outside of the crowd can reach without injury.

Further: a lot of people turn up their noses at liver but they’ll eat cheap bologna. They must be crazy. That shit’ll kill you. Anyway, it’s December. It’s easy to feel depressed and overwrought. Chicken livers are very, very inexpensive (a pint goes for about $2 near me) and a good source of iron, which is better absorbed by bodies through food than vitamin pills. Plus, I’ll eat it if you won’t. But you will, and you will feel exotic and interesting. Be sure to eat with the whole grain crackers because iron can bind up your intestines and that’s not glamorous.