Back in New York City

I begin to feel the buzz....the energy, as the bus gets near exit 10 on the Jersey turnpike, on a night like tonight that has just enough cloud cover to reflect the light of the city. You can start to make out shapes and as the skyline, miniaturized by distance, reveals itself. Last few times, I haven't seen the city till exit 11 or 12. I remember when I was a kid and we'd drive back up, back home, and it was like it was tonight. And it was always anchored by those towers. I thought that briefly tonight. Every once in a while I miss them in a way that sort of creeps up on you. For me, it was a poignant end to a two day trip to Philly to help out with the Obama Campaign; two days that seemed far too short.

I hit the ground early Monday afternoon. As I got off the subway, at the Temple University campus, I realized I had about 20 blocks to walk, to get to the campaign headquarters I would be working out of. As the blocks went by and Temple got further and further behind me, the streets got more and more dilapidated. Cracked sidewalks and broken windows in buildings led to abandoned buildings and empty lots. Block after block of sidewalk so weathered, so damaged that it was un-walkable in places. You wonder to yourself, as you take a walk like that, how a city lets itself decay like that. It almost seems like work, as if a concerted effort has been made to let it decay.

So I got into the office, a former juke joint, with a main ballroom and a balcony that surrounded it which had diner style booth seating. The kitchen had all of the equipment, and seemed to be in working order. There was no heat. My friend Jeff, who had been there for weeks, got some paper work together and we hit the streets, knocking on doors, trying to make sure people knew where they were supposed to vote, asking if they could come down and help, asking if they needed help to get to the polls. A young black woman answered the first door we knocked on, and when we asked if she wanted a poster, she laughed and said she was a Republican. My heart sank. These micro panic attacks that accompany any dip in the polls, the constant agita during this election cycle, all flashed before my eyes. The Republicans have stolen the last two elections and this woman, a black woman is giving the house away!!! The next door knock went much better and we were up and running.

Nice people, fucked up people, Scared people; story after story, fear after fear of another stolen election. And two white guys from New York City walking through one of the most dangerous neighborhoods on the east coast. People asked if we were there to buy up their houses, until we pulled out our Obama paraphernalia. One man told us that they know that they're black when they go to vote so they throw their votes away. Another, under the impression that he couldn't vote if he showed up in an Obama shirt. There were stories of flyers that said that if they showed up at the polls with back parking tickets, or a warrant out, or back child support owed, they could be arrested. And who is responsible for this? The same people that brought you the Florida debacle in 2000, and the Ohio debacle in 2004. And as we walked, we met an old black woman, in her seventies, waiting for the bus to go the nine blocks because her legs "aren't as good as they used to be," to get to campaign headquarters, to help out with phone calls. We signed up 6 people, on that four hour walk through the ghetto. An amazing experience that I will never forget.

When we got back, we went across the street to the Chinese place, where you order through bulletproof glass. A thirty-something man and his niece came into the store to place an order and saw our campaign materials and said he rather vote for none of the above; that it was hopeless. We got our food and returned to the unheated quasi-campaign office.

As I ate what could only be described as intestine churning fried rice, I reflected on our day. Who benefits from these ghettos? Who benefits from the hopelessness, the disenfranchisement of these communities? Why do Democrats fight so hard to register people, and get them to the polls while Republicans try to stop people from voting? I remember in the early nineties, Democrats fighting for motor voter registration, and the Republicans fighting against it. Have you ever heard of Democrats mailing flyers to evangelicals saying Jesus says the election is on a different day, or sending conservative farmers flyers saying that if they vote rain won't come? No. Yet today, in Virginia, people have received flyers saying the election is Wednesday, people who are first time voters in poor neighborhoods. Why? Why do the people on the right push so hard to suppress the vote? Why have lawsuits and Investigations running trying to find people to throw off of the voter rolls?

Without getting into too deep of a history lesson, I'll mention now that Alberto Gonzalez, former Attorney General resigned, in disgrace, in part for firing federal attorneys who would not investigate unjustified cases of voter fraud. Briefly, Voter fraud, like in the ACORN scandal, is a red herring. Attempts to register made up people don't actually do anything because made up people have no Social Security numbers and dead people have SS numbers attributed to the deceased, ie: Mickey Mouse and Donald Duck and J Edgar Hoover Ain't showing up! Voter fraud is the new buzzword for what is essentially an old story. Voter supression, and fear mongering.

In the pouring rain, at 11 PM we drove to south Philly, and Jeff and I order two cheese steaks each from Pat's. We ate like pigs and slept like semi comatose flatulent cows but it was worth it. Those things are so good. It poured all day today so I spent most of the day making calls and setting up the printer and the computer network at the office. Nothing dramatic. Nothing life altering. Just good solid work. and with every phone call and every smiling face with a computer problem fixed, that agita felt a little better, even if Pat was wreaking his revenge on my internal plumbing. My fault on that one, not his of course. Gluttony is one of many excesses that come easy to this balding eagle.

I think I have grown colder in many ways in my old age. I just recently turned 34 and while that certainly isn't old, I have always been accused of having an old soul so it doesn't surprise me that I may wear my 34 like it's 84. My tolerance is shrinking, my tolerance for hypocrisy, stupidity, and apathy. Flag waving numbskulls who don't care enough to do what it is every Americans duty to do, inform themselves; who claim to love America but don't care enough to believe in the very Democracy that it stands for. People who hear unfounded accusations like "palling around with terrorists" or "he is a socialist" and believe it without a thought. Believe it because it's easy to believe what Bad people tell you to believe. Because it's easy to not think. And I'm not talking about the poor blacks in inner city Philadelphia who live with a crumbling education system thanks to the last eight years. I am talking about middle class people, Upper middle class people. People with access to good education, access to information. People who have given up on America unless it involves flag pins.

I have a dilemma to face soon. We get the government we deserve. We are surrounded by the inane and the apathetic who believe that loving their country means waving an American flag made in China and saying Never Forget. They don't actually care for Democracy or the people they share this country with. And although my thoughts and opinions are unpopular with these people, they are also unpopular with the dogmatic, PC left. Blind patriotism is dogma. Knee jerk political correctness is dogma too. Dogma is as poisonous to a democracy as an uninformed electorate. So how do I reconcile my passion for democracy with my disgust for the people throwing it out with the bathwater? How do I reconcile my passion for what is right with my love, for people in my life who are at best, mistaken, lazy thinkers and are at worst......evil.

I begin to feel the buzz as I see that skyline, when I realize I'm back home. And I feel the loss of those buildings that I used to see first. And then I think about how that loss, my loss, our national loss, has been stolen by those who would use them to destroy our democracy. Those that have absconded with our pain and used it to kill innocents, create wealth for military contractors, to even torture. "There is a place in hell for those people" said a woman I spoke to yesterday. There is no solace in that. I don't believe in hell. But there is solace for me in that elderly lady, giving four hours of her day, everyday, to make the dream of Democracy real again. I just hope it's enough solace to guide my heart to its better angels. I am back in New York City.

Conspiracies & Oil Men

This moment in time:

There are times when the intersection of government and business is so powerful, it becomes hard to escape the reality that every decision seems to have been perfectly designed to lead to this point in time. How fortunate for these Oil men? How fortunate that the history of the last 20 years has led to this moment. How fortunate that Neo-con idealisms tragic experiment, that democracy will spread like a flame through the middle east, was tried in an oil rich country, Iraq.

Abuses in Investigation(A brief, brief history):

The Independent counsel assigned to investigate White House corruption was set up during Nixon's Watergate scandal. During the Clinton administration, the Independent Counsel was used to dig up the tawdry details of the often out of control sexual conduct of President Bill Clinton. Clinton was impeached on perjury charges. This was such a distasteful time, such a distasteful prosecution, that the Independent Counsel Law was terminated. An incoming president would be unfettered in his ability to abuse the powers of the White House.

An oil man from Texas:

Without going into the long history of failed businesses President Bush (43) has had, suffice it to say, no failure of his has been more lucrative then the sale of two thirds of his stock in Harken Energy Corporation in 1990. Ten Days later Iraqi troops moved into Kuwait, and within 6 months the company lost 60% of it's value. What Incredible timing that was. Ten years and a stolen election later and a little known son of a president from Texas had grabbed the reigns of government.

Enron loophole, Speculation vs supply and demand:

With the passing of the enron loophole, energy futures were allowed to be traded, hay wiring the supply and demand system Capitalism claims to rely on. Artificially driving up oil prices. Why have oil prices fallen since the market crash? No one has asked this. What has fundamentally changed about the supply or the Demand of Oil? Nothing. These artificial market influences have only benefited the huge oil companies.

Invade oil rich nations; Friends of nations who"don't like us very much

If I told you that after Japan bombed Pearl harbor, we invaded Mexico you would say I'm crazy. After 9-11 we did just that. With promises of being greeted as liberators and having the oil of Iraq to pay for the war effort, we have secured, for the Exxons of the world another corner of the world's oil. We have pictures of Bush Shaking hands with dear family friends like the Saudi family while the McCain campaign rails about how we have to drill here at home for oil we won't see for ten years, to stop buying oil from countries that "don't like us very much."

Drill baby drill:

So what are we left with? Artificial Prices, artificial Crises, and calls to hand over more of our natural resources to the corporations that are pulling the strings. And who is at the top of this ridiculous pyramid scheme? The Bush family and the Republican party, backed by big oil, using our tax monies and our military, the blood of our heroes, to secure resources for private corporations they are in league with. And They laughably call Obama a Socialist!

Perfect

you are perfect, not in memory, but in action

a perfect creation. you. your gift

a reflection of perfection unseen, unspoken

given, when unfettered, free of irony

53 Words.

There is No Shame.

There is No Guilt.

There is No Loss. No Gain.

There is No Time.

There is No place.

There is No Danger. No Pain.

We've done what we have done.

We've had all we have had.

We've said all we have said.

There is No Distance.

No Denial.

No Redemption.

Only Change.

Untitled

And, as always, the lies are told

The sweet art of self preservation

And we start to believe in them

A history of our mind's own creation

Mussels in a white wine cream sauce (with or without linguine)

Ingredients:

2 lbs mussels

1 bottle of white wine

2-4 cloves of garlic (depending on taste), finely sliced

2 medium to large sized shallots, finely sliced

3 scallions, finely sliced on a bias (white part and green part) Optional

3 tablespoons of olive oil

3 tablespoons of unsalted butter, cut into 5 or 6 “pats”

¾ cup of heavy or light cream

Salt and pepper

1 lb of linguine (optional)

This is a dish that can go either way. For brunch, I like to prepare this without the linguine and serve instead with a large crusty Italian bread or French baguette. As a dinner dish, I still tend to serve with some crusty bread and the pasta adds that substantial-ness one expects at a large dinner party. This recipe serves 2-4 people depending on their appetites, and what other dishes are being served.

A word about the white wine: I prefer to use a domestic Gewürztraminer or Riesling. They tend to be fruity, well balanced and just as tasty as the imports, without the hefty price tag. Don’t be afraid to experiment here. I find that either of these wines, when young, have sweetness which accentuates the cream and shallots in the recipe and fruitiness that brings out the muskiness of the mussels. But, find something that you like. I really enjoy the Rieslings and Gewürztraminers from the North Fork of Long Island and the Finger Lakes in upstate NY. If you prefer a Chardonnay, I suggest that you find a young one with lots of fruit and a little sweetness. In this recipe I try to avoid the super dry older white wines.

Mussels are delicious, easy to find and inexpensive. They’re also very easy to deal with. When you get them home, cook them immediately or put them into an uncovered bowl in the fridge. Never leave them in the plastic bag the fish market gives them to you in! They will go bad (die, yes they’re alive)! When preparing them, inspect them closely. Remove their beards (an almost furry thing protruding from them) by tugging them off. If the shell is broken, toss it. If they’re closed they’re good. If a few are open, don’t panic. Just touch them! If when you touch them they don’t instantly close, pinch it closed and see if it closes. If it refuses to close or rather stay closed on its own after that, toss it. Better to be safe than sorry. After cooking, if a mussel hasn’t opened, again…discard!

On with the show!

Heat a large pot with a lid over medium-high heat. When hot, add the olive oil and the butter. Before the butter has completely melted into the oil, add the shallots and the whites of the scallions. Add salt and pepper immediately and stir them in the pan frequently. When they become translucent, add half of the greens of the scallions. I like the scallions. They add a bite that cuts through that I love. you can leave them out or use chives instead. Cook for about a minute then turn the heat all the way up. Be very careful not to let the mixture burn. Add the garlic and cook until it turns slightly golden. Don’t overcook the garlic! Add the mussels. Shake it as you let it cook over high heat for a minute or so. Add half the bottle of wine and cover. The rest of the bottle is for you to enjoy! It shouldn’t take more then a few minutes for the mussels to steam open. When they’ve opened, remove them with a slotted spoon and place in a decorative serving bowl. Cover them with aluminum foil temporarily, so that they keep they’re temperature. Over high heat, let the cooking liquid reduce by a third or so, about 5-7 minutes. Then add the cream. Whisk the cream and the cooking liquid together and lower the heat to medium high. Continue to reduce until it coats the back of a spoon well. Taste it! Does it need salt? Pepper? Add to taste. Pour sauce over mussels in the serving bowl and garnish with the remaining scallion greens. Serve with crusty bread and a bowl to discard shells in.

With linguine: Preparation is pretty much the same except that you boil some linguine. When the sauce is thickened and seasoned, add al dente linguine. Cook in sauce for a minute and then turn off heat. Add mussels back into pot with sauce and pasta. Mix thoroughly and place back into the large serving bowl. Garnish with remaining scallion greens. Serve with or without crusty bread and a bowl for shells.

Remember to experiment a little. You may like less cream; you may like more cream. You may decide you hate mussels. You may wonder why you’ve come to A blog for recipes! Let it go. Life is too short and this dish is delicious.   

Penne alla Vodka, Smoked al Telefono

Ingredients:

1 large can of whole tomatoes

5 cloves of garlic, finely sliced

4 tablespoons extra virgin olive oil

6 fresh basil leaves, whole

1 tablespoon unsalted butter

1 lb of penne

½ cup of heavy or light cream

1 shot of vodka (optional)

1 fresh smoked mozzarella, thinly sliced

¼-½ cup grated Parmigiano-Reggiano

2-4 thick slices of pancetta sliced into ¼” squares

Salt and pepper

This is a dish I made for the boys in the band around late September-early October 2002. It has stayed in the rotation for years. We were laying basic tracks on what is now The Swinger Eight EP. It had been a long day and the weather had become chilly. Not cold, but a bit nippy considering it had just been summer. I had all this stuff lying around so I whipped this dish up to fill our aching stomachs. When I said I’d like a recipe page on the website, they all agreed that this one must be on it. It can get a bit heavy because it is primarily a dairy and carbohydrate dish, but on those early fall nights, especially the cooler ones, this dish can be warming, comforting and a perfect blend of sophistication and down home Italian American cooking. Most Italian restaurants and pizza joints make Penne alla Vodka and I’ve always liked it, but in this version I’ve stolen the Italian idea of a dish “al Telefono”. In Italy, when the telephone was introduced, the phone cords reminded them of the strings that melted mozzarella make when served, especially in dishes like this.

A few words about pancetta, smoked mozzarella, Parmigiano-Reggiano and vodka: Pancetta is an Italian bacon, cut from the same area as American bacon. It is rolled and then cured like American bacon, but unlike American bacon it is not smoked. If you know an Italian butcher, ask him for it. If you can’t find pancetta, I would recommend you go with a good slab bacon, and have it sliced thickly. Try to avoid wet, over salted supermarket bacon. Fresh smoked mozzarella has the same creaminess as regular fresh mozzarella and is a must for this recipe. If you can’t find smoked mozzarella, you can use fresh but try to avoid using Polly-o or one of the other hard, processed mozzarellas out there. Parmigiano-Reggiano is the real Italian version of what is called Parmesan cheese here. There really is no substitute…but if you have to, use one that tastes good! Most of the bottles labeled Parmesan cheese are so processed and so cheaply made that they often use sawdust as filler! Go to a good deli counter and get a Romano or a Locatelli that has been freshly grated. I say that the vodka is optional because I have made it with and with out, and though there is a difference, it is not a huge difference. The alcohol in the vodka basically accesses a certain flavor component in the tomato, activating some of the more viney, herbal flavors. So if you’re feeling a bit daring and you have some vodka, go for it!

The first part of this recipe involves making an easy (and quick!) and authentic marinara sauce. I’ve seen many people pull their hair out try to make good tomato sauces and time and time again, their biggest problem has been doing too much. Most Italian tomato sauces are quick cooks; you can cook them in thirty minutes or so and they involve the use of no more then 4 or 5 ingredients. Knowing how to make a good marinara sauce is the first step in unlocking a myriad of dishes. For wine with this dish I would go with a very young red that’s fruity and not overly acidic. This is not a good dish for a big wine like a Cabernet or Chianti. I tried a merlot with this dish once and was very pleasantly surprised but make sure it’s a young one. Rose or blush wines are considered by some to be inferior but most of these make good dinner wines. Any one that you like would go very nicely.

On with the show!

Heat a medium pot or saucepan over medium high heat. When it is hot, add the olive oil. If it begins to smoke, pull it off the heat, count to twenty and then continue. Add the garlic and cook until it turns slightly golden. This shouldn’t take very long so have the can of tomatoes opened already. Don’t overcook the garlic! Add the puree from the can of tomatoes and then use your hands to slightly mash the individual whole tomatoes. Once the contents of the can are in, stir the sauce well and allow it to come to a mild boil. Add a few pinches of salt and pepper now. Reduce the heat to a very low flame. Simmer for about 25 to 30 minutes; adding the whole fresh basil leaves about half way through. Taste it! Does it need salt and pepper?

Once the sauce has simmered for 25 to 30 minutes and you’ve adjusted the seasoning, you’re done. Well you’re not done, but you’ve made marinara sauce. In another pan, heat the butter until it has almost entirely melted, then add the pancetta. Cook for a few minutes until it becomes lightly browned, but has not become crispy! Pour about half of the sauce into an airtight container. Put it in the fridge. You will have left over sauce so now you have some good sauce for later in the week. Add the pancetta mixture into the remaining sauce. Add half of the shot of vodka now if you want. Drink the other half. Turn the heat to medium. If you put the vodka in, cook it for two minutes. Whisk the cream in and cook until sauce thickens. This should take 3-5 minutes, but may take longer. You don’t want to have a watery consistency, so wait. When the pasta is cooked (it must be very al dente), put it into a strainer. In the pot you boiled the pasta in, add a few large spoonfuls of sauce (enough to cover the bottom). Now add the pasta back into the pot and add the rest of the sauce. Place over medium low heat and add the sliced mozzarella and the Parmigiano-Reggiano. Cook for a minute or two until the mozzarella is just melted. Serve with some crusty bread.

Remember to experiment a little. You may like less cream; you may like more cream. You may decide you hate pancetta or smoked mozzarella. You may wonder why you’ve come to a blog for recipes! Don't ask why. Just quiet that internal voice of doubt and make this dish.