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Singer, song writer, poet, author and activist Willie Nelson is 80 today, or maybe tomorrow

The singer whose birthday is Monday or Tuesday – Nelson says April 29, the state of Texas claims April 30 – occupies a unique space in America’s cultural memory. A walking bag of contradictions, he wears his hair long in braids and has a penchant for pot smoking, yet remains arguably conservative country music’s greatest songwriter. He’s accepted by left and right, black and white and is instantly recognizable to a majority of Americans.

Like few other music stars, his image has grown to represent more than the notes he’s played or the lyrics he’s written. Like Elvis Presley, Johnny Cash or Frank Sinatra, he’s become a figurehead for a uniquely American way of thinking. He represents the outlaw and the maverick. If Elvis was all about the pelvis and the sexual revolution, Nelson is American independence: the raised middle finger tossed with a twinkle in the eye.

Willie’s activism has brought attention to such causes as small farmers, organizing Farm Aid in 1985 along with Neil Young and John Mellencamp that still raises money for small family farmers.

He is also the co-chair of the National Organization for the Reform of Marijuana Laws (NORML) advisory board that supports its legalization, regulation and taxation.

Willie’s activism doesn’t end there. He has support and invested in biodiesal, the better treatment for horses and the LGBT movement calling for the repeal of the Defense of Marriage Act (DOMA).

In 2008, Willie was interviewed by Amy Goodman at Democracy Now!. Here is an excerpt from that hour long interview

Happy Birthday, Willie, and many more.

Cross posted from The Stars Hollow Gazette

Ham is salty. Whether its smoked or just fully cooked ham is salty. Since many people are trying to reduce the daily intake of salt, this is away to have your ham for Easter and eat your fill. I use chef Julia Child’s method to reduce the salt by boiling the ham first.

• Remove all wrappings from the ham and wash it under cold water.
• Place ham in a pot large enough to hold it and the boiling ingredients.

Add to the pot

• 2 onions, pealed and quartered;
• 2 carrots, cut in large chunks;
• 12 parsley sprigs, 6 thyme sprigs, 1 bay leaf, 12 peppercorns, 3 cloves tied in cheesecloth to make a sachet d’épices.
• Pour in one 750 ml. bottle of dry white wine and one quart of cold water.

Bring it to a boil skimming away any impurities off the top. Simmer 20 min per pound. Ham is done when internal temperature reaches 140ºF

Once cooked, removed from pot and let stand for 15 to 20 minutes before pealing away the skin, leaving the fat. With the tip of a very sharp knife, score the fat creating a diamond pattern. Keep warm by tenting with foil and a thick towel.

Pre-heat the oven to 450ºF

I don’t decorate the ham with anything, but I have used this recipe to glaze the ham while it bakes.

Ingredients

• 1 cup of bourbon
• 1 cup of cola, preferable Kosher Coke (no high fructose corn syrup)
• 1/2 cup dark brown sugar, packed
• 1/2 cup honey
• 1/4 cup dijon mustard
• 2 sprigs of fresh thyme tied in cheesecloth to make a sachet d’épices

Combine all ingredients in a small sauce pan, simmering gently to dissolve the sugar. Reduce the liquid until thick and syrupy and liquid coats the back of a wooden spoon.

Place the ham fat side up on a rack in a large roasting pan. Pour and brush the glaze over the ham. Place in the oven on the lower rack; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.  When done, remove from oven, tent with foil and a thick towel. Let stand for 20 to 30 minutes before slicing.

You will be amazed at how tender and tasty this ham will be and nowhere near as salty.

Republished from April 6, 2012

So now that you’ve finished dying eggs naturally using onion skins, what do you do with all those onions? Make French Onion Soup, bien sûr!

French onion soup in France is served as the traditional French farmer’s breakfast or the end of the day repast for the late night café and theater crowd. It was made famous in the great open market of Les Halles in Paris where hungry truckers converged from all over France with their fresh produce. On my first visit to Paris in 1966, I made a late night visit to Les Halles with some friends to savor the tradition and practice my very rusty college French. The truckers and waiters in the little café we “invaded” were quite friendly and chuckled as they good heartedly corrected my pronunciation. Needless to say, je parle français bien mieux maintenant. Les Halles was torn down in 1971 and replaced with a modern shopping area, the Forum des Halles. But I digress, we are here for the food.

My favorite recipe is from Bernard Clayton, Jr.’s The Complete Book of Soups and Stews with some variations. It is from a restaurant near the Halles Metro station. M. Calyton’s version uses a hearty homemade beef stock which is time consuming to make. I found that either Swanson’s or College Inn Beef Broth produces a good result, just reduce the salt. The low sodium broth didn’t produce the hearty broth that’s needed to compliment the flavor of the caramelized onions and the cheese.

You will need some “special” equipment for this soup: individual oven-proof bowls, enough to hold 1 1/2 to 2 cups. I have the bowls with a handle and a lid that serve double duty for baked beans, and other soups and stews. You will also need cheesecloth for le sachet d’épices, that’s a spice bag for you Americans ;-), and butcher’s twine or some other cotton twine. Those items can be found in the gadget aisles of most large grocery stores.

Soupe à l’oignon des Halles

 

Cross posted from The Stars Hollow Gazette

Spring arrives promptly at on March 20 at  7:02 a.m. EDT/4:02 a.m. PDT. As you know the Spring Equinox is also called the “Vernal Equinox”, ver bring the Latin derivative for “spring.”  It occurs when the sun crosses the celestial equator and night and day are equal. It is really just a moment in time and if you blink, you missed it. In the Southern Hemisphere where the seasons reverse it is the start of Autumn.

Spring comes with lots of traditions, cultural, religious and mythical. The egg, a symbol of fertility is the subject of one of the biggest myths. The balancing of an uncooked egg derives from the notion that due to the sun’s equidistant position between the poles of the earth at the time of the equinox, special gravitational forces apply. Actually, it can be done anytime of the year on a flat, level surface, a steady hand and no vibrations. It’s the same with that broom balancing That works best with a new broom that has uniform, even bristles.

I once stood an egg on the dining room table and left it there. One of my cat, Mom Cat, sat staring at it for quite some time. After several minutes, she very gently reached out with one paw and tapped it. It rolled off the table and smashed on the floor before I could reach it. As I cleaned up the mess, Mom Cat sat on the edge of the table watching, as if to say, ‘yes, gravity still works.”

There are lots celebrations in many countries and cultures including the internet. Google celebrates with its popular animated “doodles.”

In Iran, ancient new year’s festival of Nowruz is celebrated:

According to the ancient Persian mythology Jamshid, the mythological king of Persia, ascended to the throne on this day and each year this is commemorated with festivities for two weeks. These festivities recall the story of creation and the ancient cosmology of Iranian and Persian people.

In many Arab countries, Mother’s Day is celebrated on the Spring equinox and the Jewish celebration of Passover starts on the first full moon after the Northern Hemisphere vernal equinox.

Most Christian churches calculate Easter as the first Sunday after the first full moon on or after the March equinox but the Eastern Orthodox Churches use the older Julian calendar so the actual date of Easter differs.

In Japan the Spring Equinox became an official holiday in 1948, Shunbun no hi.

We Pagans celebrate Ostara, one of the Eight Sabats of the Wheel, as a season of rebirth. The name is derived from Eostre, the Anglo-Saxon goddess of spring and fertility, and many symbols are associated with Ostara, including colored eggs and, what else? Rabbits:

In medieval societies in Europe, the March hare was viewed as a major fertility symbol — this is a species of rabbit that is nocturnal most of the year, but in March when mating season begins, there are bunnies everywhere all day long. The female of the species is superfecund and can conceive a second litter while still pregnant with a first. As if that wasn’t enough, the males tend to get frustrated when rebuffed by their mates, and bounce around erratically when discouraged.

Colored eggs are one of the symbols of fertility with an interesting, and this unconfirmed scary, history from Witches’ Voice :

(T)he traditional coloring and giving of eggs at Easter has very pagan associations. For eggs are clearly one of the most potent symbols of fertility, and spring is the season when animals begin to mate and flowers and trees pollinate and reproduce. In England and Northern Europe, eggs were often employed in folk magic when women wanted to be blessed with children. There is a great scene in the film The Wicker Man where a woman sits upon a tombstone in the cemetery, holding a child against her bared breasts with one hand, and holding up an egg in the other, rocking back and forth as she stares at the scandalized (and very uptight!) Sargent Howie. Many cultures have a strong tradition of egg coloring; among Greeks, eggs are traditionally dyed dark red and given as gifts.

As for the Easter egg hunt, a fun game for kids, I have heard at least one pagan teacher say that there is a rather scary history to this. As with many elements of our “ancient history, ” there is little or no factual documentation to back this up. But the story goes like this: Eggs were decorated and offered as gifts and to bring blessings of prosperity and abundance in the coming year; this was common in Old Europe. As Christianity rose and the ways of the “Old Religion” were shunned, people took to hiding the eggs and having children make a game out of finding them. This would take place with all the children of the village looking at the same time in everyone’s gardens and beneath fences and other spots.

It is said, however, that those people who sought to seek out heathens and heretics would bribe children with coins or threats, and once those children uncovered eggs on someone’s property, that person was then accused of practicing the old ways. I have never read any historical account of this, so I cannot offer a source for this story (though I assume the person who first told me found it somewhere); when I find one, I will let you know!

Whatever you believe, or not, get out there in the garden or the park and celebrate the warmth of the sun, the longer days, renewal and rebirth.

Cross posted from The Stars Hollow Gazette

I love cheesecake. Specifically, New York style cheesecake made with cream cheese, eggs and sugar. It’s an art to get it right, believe me, I’ve been practicing making them for years. I even made a cheesecake wedding cake for a friend’s daughter’s wedding. Three tiers, apricot swirl with a white chocolate cream cheese frosting, festooned for butter cream daisies. I’m told there was none left after twenty minutes. I gave the bride the recipe and a spring form pan as a bridal shower gift so she could make one on her first wedding anniversary.

There are cheesecakes for all occasions, including St. Patrick’s Day laced with Baily’s Irish Cream. It has become a tradition in my house since 1991 when I found the recipe in a 1991 Bon Appétit magazine. It’s best made a day before serving with steaming mugs of hot Irish coffee.

Ingredients

Crust:

10 whole graham crackers, broken into pieces

1 1/4 cup pecans(5 oz)

1/4 cup sugar

6 T. unsalted butter

Filling:

1 1/2 pound cream cheese, room temperature

3/4 cup sugar

3 large eggs

1/3 cup Bailey’s Irish Cream liqueur

1 t. vanilla extract

3 ounces imported white chocolate (such as Lindt)

Topping:

1 1/2 cups sour cream

1/4 cup powdered sugar

1 1/2 ounces imported white chocolate, grated

24 pecan halves

Preparation

For Crust:

Preheat oven to 325. lightly butter 9 inch spring-form pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.

Filling:

Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor. Add to cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Do not remove cake from pan.

Topping:

Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (can be prepared 1 day ahead)

Sprinkle grated chocolate over cake; place pecans around edge. Carefully loosen the rim of the spring-form pan; remove and place cake on a serving plate.

Serves 10, maybe.

Some tips to making the perfect cheesecake:

Bon appétit!

Cross posted from The Stars Hollow Gazette

Sunday is St. Patrick’s Day but Saturday is the big parade in NYC. The tradition on the day is corned beef and cabbage with potatoes, so what to eat on parade day. The easy answer is go traditional with a stew. This beef stew made with Guiness Stout and topped with a Stilton laced pastry crust takes a little work but it is well worth the work.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.

Erin Go Bragh!

π (Pi), how could we live without it. So let’s celebrate π on it’s day 3.14.

As you remember from grammar school math, π is the mathematical constant consisting of the main numbers 3, 1 and 4. According to the Wikipedia of π, “it is the the ratio of a circle’s circumference to its diameter, and is approximately equal to 3.14159.”

It has been represented by the Greek letter “π” since the mid-18th century, though it is also sometimes written as pi. π is an irrational number, which means that it cannot be expressed exactly as a ratio of two integers (such as 22/7 or other fractions that are commonly used to approximate π); consequently, its decimal representation never ends and never settles into a permanent repeating pattern. The digits appear to be randomly distributed, although no proof of this has yet been discovered. π is a transcendental number – a number that is not the root of any nonzero polynomial having rational coefficients. The transcendence of π implies that it is impossible to solve the ancient challenge of squaring the circle with a compass and straight-edge.

OK, enough of that. Let’s get on to the party part

It’s earliest known celebration was in California where in 1988 at the San Francisco Exploratorium physicist Larry Shaw along with the staff and the public marched around one of its circular spaces eating fruit pies. In 2009. The US House of Representatives passed a non-binding resolution declaring 3.14 π (Pi) Day.

Coincidentally, it is also the birthday of theoretical physicist Albert Einstein. So at Princeton University in New Jersey there are numerous celebrations around both events that also include an Albert Einstein look alike contest.

Besides the partying at Princeton, here’s what is going on elsewhere to celebrate this mathematical necessity that drives mathematicians nuts.

In the past, MIT has posted its acceptance letters to high school seniors on Pi Day.

   Attention, Chicago residents: First Slice Pie Café will be giving out free slices of pizza today at 3:14 pm. For readers in the Southeast, pizzas cost $3.14 at Your Pie’s 16 locations across Georgia, Tennessee and Florida.

   The Microsoft store is offering 3.14% off on Dell tablets.

   At Mission High School in California’s Bay Area, students are composing “piems” – poems that have “the same number of letters as the corresponding digit of pi.”

   It’s OK if all of this talk about pi is making you crave pie. Last night, students at Cal Tech hosted a late-night pi-themed pie-eating party. The Pasadena Sun reports: students “dug into 130 pies laid out for them outside student housing. There were 26 each of five different pies. Follow that? So on 3/14 at 1:59 a.m. there were 26 each of five kinds of pie. None is by chance. The first digits of Pi are 3.14159265.”

   After pigging out on pies, you can go on a 3.14 mile bicycle ride in Milwaukee.

   And by the way, if you think all this pie-eating on Pi Day is merely an exercise in bad puns, prepare to have your mind blown.

   In France, British writer Daniel Tammet has kicked off “France’s first Pi Day celebration” at the Palace of Discovery, Paris’s science museum, CNN reports. In 2004, the then-25-year-old recited “22,514 digits of pi from memory” – breaking the European record.

And the founder of π Day, retired physicist Larry Shaw will be at the Exploratorium today leading a “Pi Procession”, in which “Pi partiers will get a yardstick mounted to a pie plate, each with a single digit of pi on it. Then all 500 of them will line up in pi-order” and trot around the “Pi Shrine.”

In 2010’s “Moment of Geek”, Rachel Maddow, host of MSNBC’s “The Rachel Maddow Show,” featured a math student teacher, Teresa Miller, from the University of New Mexico with a hula hoop and a Rubic’s Cube that was quite amazing.

I was never that energetic as a math student. Teresa should be a great math and phys ed teacher.

So, whatever you do today, every time you see a circle or a pie of any kind remember π

With the Pope resigning and and scandals festering, the Catholic Church is in crisis!

Hurry! To the Conclave!

In their ancient meeting chamber, red-robed Cardinals from across the globe must battle corruption and disgrace and find a new face!

The Dean of the Cardinals, Angelo “The Clam” Sodano excels at the dark art of the pedophile cover-up– and has swept some of the evilest abusers under Vatican vestments.

While Cardinal Mahony, “The Shuffler,” arrived at the conclave fresh off a deposition delving into his past crimes of hiding child rapists in various states and countries.

Maybe German Cardinal Ratzinger is the one, and people won’t notice he helped keep crimes hidden too! Oops! He’s already been pope–

And is off to live in a freshly-remodeled, forty-three-hundred square foot cloistered nunnery, with tastefully-appointed immunity.

Out with the nuns, in with the former-Pope!

Maybe it’ll be a bold, brash American Pope, like Cardinal Tim Dolan! Who paid predators twenty-thousand dollars to make them go away.

Whoever said the money-changers can’t work for you?

But surely this character isn’t fit to be Pope! He blabs all about corruption, is a liberal when it comes to women in the Church, and he’s never said anything about priests being celibate!

It’s a new day for a new leader . . . to be chosen by the old leaders from the old days . . .

So, hurry! To the Conclave!