Small Meals

I started an exercise regimen at the end of January. That’s going well, but I’m actually gaining weight, not losing it. Why? Because I eat like a pig. As a result, I started a diet regimen last weekend.

The fact is: every time I’ve ever achieved sustained weight loss, it’s been as a result of meticulously counting calories. Am I going to eat those Sno-Balls? Fine. Then I’d better be entering them into FitDay so that I know what else I can’t eat later. Many people can lose weight without a detailed balance sheet. I cannot. It’s not that I don’t know how bad certain foods are for me, it’s just that I don’t alter my behavior unless the cold unfeeling numbers are staring me in the face: Sno-Balls == 360 calories.

One rough thing about counting calories is that so many modes of eating become problematic. Eating in restaurants? Whoa, that’s a monkey wrench. Fixing a nice meal at home? Counting calories is possible, but it can get complicated. The easiest way to eat when pursuing this sort of regimen is to just consume pre-packaged, pre-labeled food. I know this is bad on oh-so-many levels, both nutritional and moral, but sometimes certain values must be compromised for the more important goal. In this case, I’m going to be eating out of cans and boxes and the like for several months, until I can get myself steeled to a proper diet.

Fortunately, I’ve discovered one delicious, balanced meal: the corned beef sandwich. One slice of bread (not two), a hunk of cheese, and a couple slices of corned beef (along with some ketchup, mustard, and a slice of onion) produce a delicious and filling small meal that only packs 250 calories. Add a bowl of chicken noodle soup and you have a feast!

Small meals. Small meals. Kris has always scolded me for my inability to control portion sizes, and now I’m paying the price for it. Small meals. That’s what I’ll be consuming until the summer…

Knife Skills

“Girls only want boyfriends who have great skills.” — Napoleon Dynamite

Though I love to cook, the truth is I have no real skill in the kitchen, no formal training. When I heard that Kris and Craig planned to take a knife class together, I asked to tag along.

Our class was held at In Good Taste, a kitchen store located in the heart of Portland’s Pearl District. The store, which comes highly recommended by food maven Amy Jo, features a fantastic selection of cookbooks, wine, and knives. It sells lots of other kitchen gadgets, too. Between In Good Taste and the nearby Sur La Table, a home cook can find a lot of fun toys!

In the center of In Good Taste is a vast kitchen island, the store’s cooking school. Available classes range from knife skills (basic and advanced) to hearty winter soups to hands-on sausage making. Our class was taught by Chef Lucy, who was both knowledgable and patient. She introduced various knife cuts, demonstrated them for us, and then allowed us to practice on a bin of vegetables. Each of the fourteen students was rather raw, and Lucy took time during each cut to walk around and examine our progress. (We were all raw except for Craig, that is. “You’ve done this before,” Lucy said, examining his finely julienned carrot. My julienne was less good, though Lucy did admire one of my orange supremes.)

I was pleased with the class. Even if the only long-term skill I take from it is a better way to dice onions, it’s worth the time and money, but I hope to be able to retain the other skills we were taught.

“I really like this knife,” I told Kris as we were mincing garlic. “It’s better than anything we have at home.”

“Our knives are very good,” she said, attempting to dissuade me. She knew where I was headed. “We have a nice Henckels and a Wüsthof.”

“You know,” I said, undissuaded, “my birthday is coming up. And we get ten percent off anything we buy here after this class today.”

“Okay,” Kris said. “You can have a knife for your birthday. But you can’t use it until your birthday!”

While Kris browsed the kitchen gadgets, I picked out a 6.5-inch Shun Santoku knife, the very knife we used in the class. It was a tough choice whether or not to purchase a scalloped blade; I opted for a smooth edge.

When we got home, I took out my knife and my cutting board (I have a special J.D.-only cutting board that I love — this same cutting board was used in the cooking class) and, just for the hell of it, I diced an onion. “I thought I told you that you couldn’t use your knife until your birthday,” Kris mumbled, but she relented when I reminded her that she was allowed to use her Christmas present — a new food processor — to prepare for Friend Thanksgiving.

I enjoy cooking (and, especially, eating) and it pleases me to acquire good kitchen equipment and good kitchen skills.

Thai Yum

I was rummaging through the damaged sections of this web site last night, looking for an old entry, when lo-and-behold I found my long-lost recipe for Thai tuna salad.

J.D.’s Thai Tuna Salad

2 cans water-packed tuna
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar (palm sugar, if you have it)
1 teaspoon Thai chilies, minced
1 tablespoon shallot (or green onion), chopped
1 clove of garlic, minced

Mix all ingredients. Use as you would normal tuna salad.

I’ve been craving this stuff for months. It’s delicious. For some reason, though, I never wrote out the recipe but only stuck it on the weblog. I’m glad to have found it.

What I really wanted to find, however, was my good recipe for myang kham sauce. I’ve tried several, but only one was any good. (The others were various degrees of awful.) I think that the following is the good recipe, but I’m not sure. I’ll whip up a batch today or tomorrow to check.

Myang Kham — tasty Thai leaf-wraps
(or Miang Kum, or however you want to spell it)

Sauce

  • 1/2 cup minced ginger
  • 1 tablespoon shrimp paste (not sauce)
  • 1/4 cup water
  • 1/2 cup minced shallots
  • 1 tablespoon fish sauce
  • palm sugar or honey (or brown sugar?) to taste

Combine sauce ingredients in small saucepan and heat over medium heat until well-blended. Allow to cool some before pouring into serving dish.

Fillings
1/2 cup each of:

  • unsalted, unseasoned roasted peanuts
  • roasted, unsweetened coconut flakes (roast in oven)
  • peeled ginger cut into 1cm cubes
  • shallots cut into 1cm cubes
  • lime cut into 1cm cubes
  • dried shrimp (I use the stuff found in the Mexican section of supermarket)
  • whole “mouse dropping” chilies (I use ladybird (aka skypointing or just Thai) chilies but into pieces)

Leaves
The Portland-area Thai restaurants use large spinach leaves. I’ve used spinach leaves in the past, too, but I’ve been unable to locate leaves the size and uniform quality that the restaurants use. Recipes often call for “wild tea leaves”, though I’ve never found these. Apparently red lettuce or butter lettuce is acceptable, too.

To Eat
Take a leaf and fill it with a pinch of each filling. Add a dollop of the sauce. Wrap the leaf around the ingredients and pop it into your mouth. Delicious!

Myang kham was the very first Thai dish I ever tasted. Paul and Amy Jo introduced us to it at Typhoon! about eight years ago. I was very wary of trying a new cuisine, but with one taste of myang kham I was hooked. In fact, I credit this one dish with turning me into an adventurous eater.

Before this meal, I was both picky (possessing a long list of individual items I didn’t like to eat) and un-adventurous (unwilling to try new types of foods). Now I’m one of the most adventurous eaters I know! In fact, I often crave foreign cuisine. If I could eat Asian food (or Middle Eastern food) every day of the week, I would.

(I’m still a picky eater, though. Broccoli — yuck!)


Reminder: Amy Jo has opened From a Corner Table, her weblog of food-related adventures.

The Finest Restaurant in All of Portland

I sometimes think that I’d like to start a restaurant. My life revolves around food. A lot of what I eat is crap, but I crave the good stuff. Here are a few food-related thoughts:

One Kris and Craig have been e-mailing each other, planning their tomato crops for next year. They’re also planning to take a knife class together. (With all this discussion about grow lights and knives, I’m sure the FBI is closing the noose around these two.)

Two The other night, Paul Carlile and I had a longish chat via instant messaging. (Paul is the only person with whom I ever use IM. Strange, huh?) During our conversation, I mentioned that if I ever opened a restaurant — which is this dream that I have in the back of my mind — then I’d love to have Paul working with me. He has a lot of experience working many aspects of restaurant life.

Three I keep saying that I need to have a Gourmet Potluck. I’d invite the Foodies that we know (meaning: Paul/AmyJo, Craig/Lisa, Jeremy/Jennifer), and ask that each person prepare one stellar dish that they love. It sounds like heaven.

Four Though I never mention it here, I spent six years working in various food service jobs. Much of the time I did grunt work. I loved it. Someday I’ll jot down first my memories of working fast food, and then my recollections of working in the coffee shop at Holiday Inn.

If I were to open a restaurant, it’d be fun to assemble a dream crew of co-workers from among my friends. My talents don’t really lie in the kitchen; in situations like this, I’m excellent at planning and organization. I’d be the behind-the-scenes manager type. Who would I like to join me?

I’d definitely want Jeremy as the “face” of the establishment, the person who interacted with customers, made wine recommendations, answered questions, talked about the food. Jeremy’s passionate and knowledgeable about food, and he could sell ice to an Eskimo.

I’d want Paul Carlile to be in charge of banquets and large groups. I’d have a trio of kitchen divas: Kris, Jenn, and Amy Jo. These three would be responsible for baked goods, and especially for menu planning. My head chef? My head chef would be Craig, who would quietly and skillfully chop and grind and cook, serving up strange but wonderful dishes.

Yessir, with a lineup like this, we could have the finest restaurant in all of Portland!

Enough Food to Feed an Army

When Kris and I moved from our house in Canby, we swore we’d stop hoarding food. In Canby we were both notorious hoarders. My pantry shelf was filled with dozens of cans of beans: chili beans, baked beans, bean with bacon soup. Kris’ pantry shelf was filled with various tomato products: tomato soup, ravioli, corn beef hash. Our chest freezer was full of breads and berries, some of which we’d frozen a decade ago. (No joke.)

We didn’t move most of the food, and we vowed that at the new house we wouldn’t hoard as much. Ha! Maybe it’s a disease.

I’m not sure where Kris got her hoarding habits (though I did once have some twenty-year-old cocoa at her grandmother’s house), but I know where I got mine. I grew up Mormon. As Mormons, we obeyed the dictum to lay by a one-year supply of food in case of emergency. We were big on emergency preparedness. Out in the shop we had an entire storage room devoted to emergency rations: freeze-dried fruits, large drums filled with wheat, vast quantities of powdered milk. We had what seemed like hundreds of bags and cans from Deseret Industries.

Now that I am older, I have an innate drive to hoard food. Even in the new house, my pantry shelf is again filled with all manner of beans. We have more space, though, so I’ve begun to hoard other things, such as breakfast cereals. For some reason, whenever I find a breakfast cereal I like, especially if it can be purchased cheaply, I stock up. I have several boxes of Trader Joe’s Essentials, of Kellogg’s raisin bran, of generic spoon-sized shredded wheat. I also have large stockpiles of premium chocolate and of scotch whiskey. (These last two probably oughtn’t be considered food.)

Kris has moved my cache of Asian food down to the basement. During my Asian phase about five years ago, I bought all manner of sauce and powder and condiment. I made maybe two meals from all of this stuff and then forgot about it.

A couple weeks ago, I decided it was time to use some of my Asian food. I dug out two cans of curry sauce and started to prepare a deluxe curry feast. I bought some chicken. I chopped some vegetables. However, when I opened the curry sauce, I discovered it had turned into curry bricks. With much coaxing, I managed to convert the solid to a liquid once more, but I was shocked — shocked! — at the oil slick that floated on the surface of the stuff. I checked the nutrition information. Each can of the curry sauce contained over 2000 calories. My saucepan contained about 4500 calories of curry sauce, and I hadn’t even added the meat and vegetables yet. I’m willing to indulge in a lot of high-calorie meals, but this was too much even for me. And, as you might have guessed, ultimately the sauce had spoiled anyway; I’m sure it wasn’t poisoned yet, but it had begun to turn. I threw it all away and prepared my chicken and vegetables in a more traditional fashion.

Now it seems that Kris and I may be beginning to hoard in mass quantities. We recently joined some of her co-workers to purchase a cow. She brought home about seventy-five pounds of beef the other night, and I spent ten minutes loading ground beef and steaks and ground beef and roasts and ground beef into the chest freezer. (To make room, I had to throw away three bags of rotten bananas that Kris was hoarding — they were making the freezer smell like bananas. “I was going to use those for muffins,” she said, “but I guess I can just buy new bananas.”)

We keep more food than many families of four. When will we eat it all?

When I got home from work yesterday, John Little was outside in his yard. “Hey!” he said. “Do you like salmon?”

“Hell yes!” I said. We’d just had a fantastic salmon dinner at Jeremy and Jennifer‘s house the night before. John scurried into his house and returned with a bag filled with frozen filets.

“This is from my last Alaska trip,” he said. “I haven’t gotten around to eating it and I don’t want it to go to waste.” John is a retired schoolteacher. He spends his winters in New Zealand, and he spends his summers in Alaska on his fishing boat.

I thanked him for the fish, then took it to the garage where I crammed it into the freezer with the cow. Later, I called Jenn for her salmon recipe. Kris and I are going to eat well in 2006, and we won’t even have to buy groceries. We can live off our hoarded reserves.

Hot Cocoa and Toast

Ah, what a lovely Sunday morning. What a fine thing it is to have slept late, lingering in bed with my wife by my side and the cats at our feet.

We slide out of bed and tumble downstairs. Kris feeds the birds, and we watch through the windows as the finches and jays and chickadees compete for the various seeds. Kris brews a mug of tea, then a second. We sit at the dining room table, looking at Walnut, the fat squirrel in the tree, as he forages for nuts and seeds in the feeder. The jays wait impatiently for him to leave.

“Isn’t it funny how he hides his peanuts,” I say. “Look at him climb down the tree and hide them in the lawn. He’s lucky there aren’t any cats around.” While he’s on the ground, the jays fight a peanut battle, squabbling over the tastiest treats.

“Look at that!” exclaims Kris. “It’s a bird of prey. It looks like a falcon.” She runs to grab the bird book, from which we learn that the bird is, indeed, a peregrine falcon.

Uncommon in open areas, especially near water. Nests on cliff ledges or (recently) on buildings or bridges in cities. Solitary. Hunts from perch or from high in the air, stooping on prey at very high speed…Feeds mainly on small or medium-size birds. Sleek and powerful, with very pointed wings and relatively short tail. Prominent dark “moustache” unique; also note uniformly patterned underwing. Voice a series of harsh notes rehk rehk rehk

Why is a peregrine falcon sitting in our walnut tree? The squirrel doesn’t like it and, in a startling display of bravado, makes a sort of lunge at the bird, which is easily twice its size. The falcon is cowed, or willing to humor the squirrel. It sloughs from the tree and curves away on the strength of three or four wingbeats. A marvelous sight.


Not our falcon.

“We have a great house for birds,” Kris says, and I murmur agreement.

“What shall we do today?” she asks, finishing her tea.

“I have no motivation,” I say. “All I want to do today is to lay around the house.”

“That’s fine,” she says, “but promise me you’ll finish raking the leaves.”

“I’ll finish raking the leaves, but not until this afternoon. I want to move slowly. I want a hot bath. But first I want some hot cocoa and toast.”

Nothing is finer on a cold November Sunday than hot cocoa and toast, the preparation of which is almost a religious ritual: retrieve the blender and the toaster, plug them in, heat the milk on the stove, toast the bread ’til it’s golden brown and then slather it with honey, cut the cocoa tablet into chunks and dump these into the blender, pour in the steaming milk, turn the blender on.

Nothing is finer on a cold November Sunday than hot cocoa and toast.

While I wait for the cocoa to froth in the blender, I fetch The New York Times from the end of the sidewalk. “Hello, Nemo. Are you hunting birds?” The air is brisk, the grass is damp; I do not want to rake the leaves. The paper has a fine heft. I peel the two plastic bags that protect it and, as I walk back up to the house, I scan the headlines.

Nothing is finer on a cold November Sunday than hot cocoa and toast and The New York Times. Nothing is —

Holy shit!

On the counter, the blender has become a fountain of hot cocoa. I drop the paper and punch wildly at the buttons. The cocoa-spout continues. Why? There’s the problem: the blender is not gushing from the top, but from around the base. The pitcher on top of the blender has started to come unscrewed, and the hot cocoa is spewing from the bottom, all over the counter, all over the toaster (plugged in and toasting!), all over the floor. Screw the top back to the base! Unplug the toaster! Quick! Where’s a towel? The bathroom!

“I’m not messy!” I call to Kris. I’m not messy is one of my common refrains (others of which include I’m not clumsy and Kris Gates is always right). “I’m not messy” actually translates into “Oops, I made a mess again” because, in reality, I am messy.

Here’s Kris. She’s taking stock of the situation. “Why are you using a nice bathroom towel to mop this up?” she asks. “There’s a whole stack of kitchen towels on top of the fridge.”

“Well,” I explain. “I lost a lot of cocoa. There are probably two cups on the counter.” I direct her attention to the black cocoa-fall trickling down the cabinets.

“Oh my god,” she says. “I’m going upstairs.” And she does.

Why do we have so many things on the counter? I have to move them all, wipe them all with hot water. When I’ve moved everything, I’ve revealed a small pool of hot cocoa.


When I was nearly done with cleanup, I remembered to snap a photo.

Five minutes later, I sit down at the table and spread open The New York Times. I read about Elia Kazan while drinking tepid cocoa with toast.

Rosemary Verde

The gin fizz may have been my drink for the summer, but my drink for the autumn is rosemary verde, a delicious martini-like cocktail. Kris ordered this drink on our last trip to Ciao Vito. It is unusual in that it’s savory rather than sweet. We both thought the drink was a wonderful change of pace; we’d love to be able to serve it to guests at dinner parties.

Using some of my newfound confidence, I just phoned Ciao Vito and spoke with the bartender, who gave me the recipe.

Rosemary Verde (from Ciao Vito)

Combine one shot (1-1/2 to 2 ounces) rosemary-infused vodka, one-half ounce triple sec (or other orange liqueur), a splash of fresh-squeezed lime juice, and a dash of simple syrup (aka sugar water) in a cocktail shaker with two cubes of ice. Shake and strain. Pour into a martini glass, then finish with a splash of soda water.

To make the rosemary-infused vodka: place two sprigs of fresh rosemary into a bottle of vodka. Allow the vodka to sit for two or three days. Strain the vodka through a cheesecloth.

Simple, yet delicious. Give it a shot. Or, the next time you’re at Rosings Park, ask me to make one for you.


My path to overcoming depression is giving me all sorts of heretofore untapped confidence. My innate curiosity is boiling at record levels. I’m happy. I find it easier to deal with people than it has been in years. I’m not afraid to assert my need for personal space.

Two small but significant examples of the change in me:

  1. Remember my new old office? Remember it was a hellhole, a pit? A couple weeks ago, I spruced up the place a bit by cleaning it and by rearranging the furniture. This week, I spent $250 to add some finishing touches: four potted plants, a bunch of candles, a floor rug, and a new portable stereo. Now I don’t resent having to work in an oppressive environment; it’s no longer oppressive. Now I don’t mind sitting in my office for eight hours a day.
  2. At one of our larger customers, I deal with many different reps. One of these reps is a brusque man who never knows what he wants and always makes me wait. A few weeks ago, he made me wait in the lobby for half an hour. This man is a little like Jeremy but without Jeremy’s vast charisma. Even his co-workers don’t like him. Recently, it dawned on me that perhaps I resented this guy simply because I let him walk all over me. In fact, he had told me many times, “Don’t let me do this to you. Call me on it.” You know what? I’ve started to call him on it, and suddenly our relationship isn’t adversarial, it’s kind of fun. While his co-workers are rolling their eyes, I joke around him. When he pushes, I push back. Suddenly it’s a relationship of equals, and it makes all the difference.

There are still aspects of my life that are not in control (my weight, my cleanliness), but for once I’m happy with who I am. I refuse to think bad thoughts about myself. So what if I’m fat? So what if I have a score of e-mails to answer? So what if my desk is a mess? I’ll fix these things soon, and I’ll do so by approaching these issues in a positive way rather than a negative one.

Forty-Four Ounces

“[I doubt my senses] because,” said Scrooge, “a little thing affects them. A slight disorder of the stomach makes them cheats. You may be an undigested bit of beef, a blot of mustard, a crumb of cheese, a fragment of an underdone potato. There’s more of gravy than of grave about you, whatever you are!”

After a wonderful meal at Paul and Amy Jo’s last night — beer-cheese soup, salmon cakes, garlic aoli, mashed potatoes, a corn dish that wasn’t grits — Kris and I slept in this morning. When at last we rose, I made hot cocoa for breakfast. I started to prepare a single cup, but that left only enough cocoa powder for one more serving. “Why not just have it all now?” I thought, and so I did. I sat at the table, reading the paper, dunking honey toast into my cocoa. Delicious.

In the afternoon, we saw The 40-Year-Old Virgin. “My gut hurts,” I told Kris as we drove to the theater. “My gut always hurts after I drink cocoa, especially if I drink too much.”

Kris shook her head. “Maybe you should stop buying chantico,” she said.

“I’ll just get some pop at the movie to help soothe my gut,” I said. I’m not sure why I thought this would work.

Kris paid $12 to get us into the matinee. ($12!!!) I bought refreshments. “What can I get you today?” asked the bright young Regal employee.

“Uh, well. I see you have combos available,” I said, pointing at a sign, “but you don’t list the prices for them.”

“I can tell you the prices. Which one would you like?”

“Well, what’s the difference between the nachos and the super nachos?”

“The super nachos come with more chips and two dipping sauces,” she explained, as if the super nachos were the best movie concession in all the world. “Would you like the super nachos?”

How could I refuse? “Uh, sure. How much does that cost?” I asked.

“Ten dollars,” she said, “and it comes with a medium drink. Also, if you buy a combo you can have any candy for two-fifty.”

“Okay,” I said. “I’ll have a diet. And some M&Ms.”

“Is Diet Coke okay?” she said, and I sighed inwardly. Of course Diet Coke is okay — that’s why I say ‘diet’ instead of ‘Diet Pepsi’, yet whenever I ask for a diet soda, the server always asks “Is Diet Coke okay?” or “Is Diet Pepsi okay?” Maybe I should ask for ‘diet cola’ instead.

The girl scooped up our chips and M&Ms and then handed over a tub of diet cola. “That’s a medium?” I asked, awed. She smiled and nodded. The forty-four ounce “medium” drink contained the equivalent of four cans of soda. Thank god I ordered diet.

“I can’t believe we’re paying $24.50 to see a movie,” Kris said as we waited through the barrage of music videos and advertisements that Regal Cinemas inflicts on its customers. I hate Regal.

“At least I got a forty-four ounce diet,” I said.

“The thing of it is,” said my wife, the trained observer, “we didn’t save any money by getting all this food. They didn’t list the prices of the combos because there’s no discount for buying them. They cost the same as if you’d purchased the items seperately. I added it up while you were ordering.”

“At least I got a forty-four ounce diet,” I said.

As the movie began, I realized I was in trouble. I’d been sipping on the soda for only fifteen minutes, and already I needed to urinate. I held out a while longer, but was soon forced to make a dash for the restroom. I hate to miss any part of a film for a bathroom break, but ultimately I had to miss three chunks of The 40-Year-Old Virgin. Forty-four ounces of diet cola are too much for my bladder to handle.

Perhaps those three missed chunks were crucial to one’s enjoyment of the film. Despite my appreciation of Judd Apatow‘s televison work (Freaks and Geeks, Undeclared), I found The 40-Year-Old Virgin mediocre. Parts were funny, but invariably the audience laughed where I didn’t, and I laughed where they didn’t. (The biggest laugh for me came from a music cue, for goodness sake.) This isn’t a movie one needs to see in a theater, if ever.

We did chores in the late afternoon. I tried not to get distracted by side projects. (I have a bad habit that goes something like this: Perhaps I am sweeping the library floor. As I sweep, perhaps I gaze absently at a bookshelf filled with Latin books, and perhaps it occurs to me that I ought to put the Latin books into alphabetical order. Rather than finish sweeping, I pause — because it will only take a minute — and sort the books. Then I pull one of them down to thumb through it. Pehaps I think to myself, “I should begin studying Latin again.” Perhaps I then decide to go upstairs to google a Latin word. Or two. Or three. Perhaps I then decide to check the football scores. And then I might as well try to catch up on my e-mail. Before I know it, Kris is scolding me because once again I’ve forgotten what it is I’m supposed to be doing, which is sweeping the library. Without Kris to guide me, my rooms would be perpetually half-swept, though at least all of my books would be in alphabetical order.)

After chores, I was hungry. The super nacho and the forty-four ounce diet soda hadn’t been filling. “Can I have your leftover Chinese food?” I asked Kris, because I knew she’d say yes. I piled her Mandarin Chicken into a bowl with my General Tso Chicken and stuck it in the microwave. The resulting mass was terrible (deep-fried Chinese food just does not reheat well.) “This sucks,” I said.

“Then don’t eat it,” Kris said, but I did anyhow. I didn’t enjoy it.

Later in the evening, my gut began to hurt again. I ignored it and climbed into bed, but I could not fall asleep. I took a sleep quiz in a magazine: “Are you an owl or a lark?” I was a lark: best in the morning, not performing well late at night. I turned out the light and lay there in my C-PAP mask, breathing deep Darth Vader breaths (breaths that scare the cats), unable to sleep for the gross Chinese food causing a pain in my gut and for the fourty-four ounces of diet cola I’d consumed earlier in the day.

Burger Therapy

It has been a strange week.

We’ve been unusually busy here at work, which is good. As you might expect, the incredible self-destructing weblog has sucked up all my spare time. Between the two, I feel drained. Meanwhile, there’s a mountain of e-mail accumulating on my computer, e-mail that needs replies. Jason wants to go for a walk? Too bad I didn’t even read the e-mail until after the suggested walking time. Somebody wants to host a wine-tasting event? I know there’s a message somewhere about it somewhere, but I can’t find it.

At night, I’m exhausted. Kris, too, has been coming home tired. Last night — our third night of this — we knew we had to take drastic action. We drove to Mike’s for burgers.

Mike’s Drive In is a sort of local Dairy Queen-type semi-fast food joint. They have good burgers and great shakes at reasonable prices. There’s no mistaking it for gourmet faire, but there are times when all you want is a good burger. (Lew’s Dairy Freeze is actually much closer to us, but we ate there the first day we were in the new house and have never gone back. We weren’t impressed.)

You know what? After a chili burger, an oreo shake, and a basket of onion rings, I felt refreshed. And fat. Very fat. (I’ve gained back all the weight I had lost this summer. Can you believe it? Of course you can.)

Back home we watched the third of four DVDs that make up Undeclared: The Complete Series. Undeclared was a short-lived sitcom from the same minds that created the brilliant Freaks and Geeks. (And, more recently, filmed The 40-Year Old Virgin, which I’ve yet to see.) Whereas Freaks and Geeks, a one-hour drama, followed the travails of a group of high school kids during the early eighties, Undeclared follows a similar group of kids as they enter college in the early aughts. (By “similar” kids, I mean that some of the same actors have prominent roles in both series, and that certain characters seem to have been deliberately plucked from Freaks and Geeks and transplanted into Undeclared.)

Undeclared struggled to find its footing during the first few episodes, so much so that we almost removed the series from our Netflix queue. I’m glad we hung in; our perseverance has been rewarded. By the end of the series, the actors and writers had become more confident, endowing each character and each story with a sort of enthusiasm that is contagious. The show busted me up several times last night: I was in stitches. My favorite character is Lizzy’s stalker ex-boyfriend, Eric. He runs a copy shop, and with his posse of co-workers, he bumbles through his possessive, obsessive life — shouting, stomping, storming, swallowing tongue studs.

Personal Day

I saw an amazing thing on the drive to work today.

I was at a light that had just turned from red to green when, on the other side of the street, a young man on a bicycle rode into the crosswalk against traffic, against the light. The sky was still grey, and he was wearing dark clothes. His bike had no lights. This kid was violating a dozen rules of traffic and common sense. “Does he have a death wish?” I wondered, and just as I thought that, a police car turned on its lights, angled through the intersection, and rolled in pursuit of the young man.

Excellent.

As a bicyclist myself, I cannot abide when others use bikes in a reckless or irresponsible fashion. It gives us all a bad name. I’ve never seen a bicyclist get pulled over before now.


I’ve been feeling a little under the weather this week, so yesterday morning I stayed home in an attempt to thwart any incipient sickness. I slept late, cats by my side, C-PAP mask strapped to my face. When I did wake, I woke refreshed. I felt great, with no sign of sickness. “Ah well,” I thought. “I’ll just treat today as a personal day.”

I spent the morning cleaning. I am an accumulator and a piler. (I always have been.) Though it grieves my wife, I am pathologically incapable of keeping the house clean, and often have stacks of books and stacks of magazines and stacks of comics on the kitchen table, at the computer, on my writing desk. I spent time purging these piles, and then I moved on to other chores.

Later in the morning, I ran errands. I returned library books. I went to the post office (where I mailed a book to Jim and a box of comics to Joel). I stopped at the grocery store to pick up something for lunch. It was here that my day went off track, descending from productivity into something entirely different.

Rather than select a sandwich or a salad for lunch, I decided it might be nice to fix myself a steak. I bought a pound of beef tenderloin and a cheap bottle of red wine. Then I got sidetracked and spent ten minutes in the organic foods freezer section, examining the nutrition information on all of the “chick’n nuggets” and burgers and breakfast patties. (I’ve been on a vegetarian meat kick lately — I’ve decided that many of these meatless meats actually taste pretty good. Since they’re also healthier than most of the crap I eat, I’ve been dabbling. I’ve purchased something like ten types of veggie meat in the past week, and hope to try them all.) Next I was waylaid by the gourmet chocolate bars. I bought eight different bars of dark chocolate, all of them high in cacao content.

At home, I prepared one of my favorite recipes:

Caprial‘s Beef Tenderloin with Pepper and Port Sauce
(as recalled by J.D. Roth)

  • Preheat the oven to 400 degrees.
  • Grind about two tablespoons of fresh black pepper onto a plate. Take about a pound of beef tenderloin (three six-ounce steaks or two eight-ounce steaks, etc.) coat both sides of each piece in the pepper. (You want a nice thick layer of pepper. Grind more if you need it.)
  • Heat one tablespoon of olive oil over high heat. When the oil is smoking, place the steaks in the pan. Sear each side for three minutes.
  • Place the pan in the oven for six minutes.
  • While the pan is in the oven, combine one-half cup port wine, two tablespoons soy sauce, and one tablespoon butter. This will become your sauce.
  • Return the pan from the oven to high heat on the stove. Add the sauce mixture and boil for three minutes, flipping the steaks midway through.
  • Serve.

This is a great recipe, but it is peppery. Don’t be tempted to go easy on the pepper. We used light pepper when preparing this for Kris’ aunt and uncle, and the results were decidedly mediocre. Coat generously with fresh-ground black pepper!

The meal was delicious. I ate the first steak and decided I could do with a second. When I finished the second, I decided it would be a shame to save the third (and final) steak for later. I ate it, too. I drank my red wine. When I was finished with my meal (which comprised only steak and wine), I treated myself to one of my new chocolate bars, a mon cherri bar from Oregon’s own Dagoba Organic Chocolate.

What a fantastic piece of chocolate: 72% dark chocolate with bits of dried cherry and a hint of vanilla.

As I ate my lunch, I listened to Motown music and followed a series of links from Metafilter. Somehow I found myself immersed in the strange world of pick-up artists and fast seduction. I sang along to the Jackson 5 while reading about “negs” and “HBs” and “the three second rule”. It was a completely surreal experience.


Tangent:

While waiting in line at the library last week, I picked up Hitsville USA: The Motown Singles Collection 1959-1971. This is remarkable boxed set collecting 104 of the top Motown songs from the sixties. Many of these have been played to death (I never need to hear “My Guy” or “My Girl” ever again, thank you very much), but others are difficult to find. I particularly like the quality of the Motown output from 1968-1971, which featured songs like:

“For Once in My Life” by Stevie Wonder
“I Heard it Through the Grapevine” by Marvin Gaye
“Up the Ladder to the Roof” by Diana Ross & the Supremes
“I Want You Back” by the Jackson 5
“Ball of Confusion” by the Temptations
“Signed, Sealed, Delivered” by Stevie Wonder
“War” by Edwin Starr
“I’ll Be There” by the Jackson 5
“The Tears of a Clown” by Smokey Robinson & the Miracles
“What’s Going On” by Marvin Gaye
“Never Can Say Goodbye” by the Jackson 5
“Mercy Mercy Me (the Ecology)” by Marvin Gaye

“I Want You Back” by the Jackson 5 may be the perfect pop song. I’ve always said that George Michael’s “Faith” held this title, but I’m willing to reconsider. “I Want You Back” is as good, and possibly better. Remember how great Michael Jackson’s “Thriller” was back in the early eighties? His stuff with the Jackson 5 is even better. I’m not sure why I’ve not heard much of the Jackson 5 before, but they’re great — they sing driving, energetic pop, fun to listen to, foot-tapping, engaging.

The other musicians in the late Motown period are good, too. (For the purposes of this tangent, I’m defining “the late Motown period” as starting just after “Love Child”. “For Once in My Life” by Stevie Wonder (1968) is the start of the good stuff.) The Temptations? Fantastic. The Four Tops? They made some wonderful music. How can anyone not love “Signed, Sealed, Delivered” by Stevie Wonder?

Apparently there’s a second Motown boxed set called Hitsville USA: The Motown Singles Collection 1972-1992. I’ll be sure to borrow that from the library, too, though its track list doesn’t look nearly as appealing as the first set.


In the afternoon, I played a five-year old computer game. Nick and I have become obsessed with Diablo II again, which cracks us up. Where did this come from? (Well, I know in part that this is because it doesn’t require a monthly subscription fee.) Of course, we still play Civilization II all the time, and that game is nine years old.

In the evening, I whiled away the hours watching hockey, Lost, and the Martha Stewart iteration of The Apprentice.

It was a very good day.

Comments

On 06 October 2005 (09:43 AM),
J.D. said:

I’ve long argued that if you like two individual food components, you ought to like them combined. For example, if you like ketchup and you like mashed potatoes, you ought to find the combination delightful, too.

Well.

I’ve just encountered a combination that puts the lie to my reasoning.

I love ice cream sandwiches, especially those from Schwan’s. (Let’s not discuss why I’m eating an ice cream sandwich on a cool October morning.) I love garlic even more. (One of my standing rules for recipes is to quintuple the garlic.) Something (I think my veggie breakfast sausages) in the Custom Box freezer is exuding a garlicky odor.

Apparently — and here’s where it gets kind of gross — the garlic essense is powerful enough to have penetrated the paper wrappers of the ice cream sandwiches. They’re no longer vanilla ice cream sandwiches with delicious chocolate cookies. No, now they’re garlic-vanilla ice cream sandwiches.

Not something I recommend.

On 06 October 2005 (12:00 PM),
Rich R said:

I once dipped a banana in queso…I wouldn’t recommend THAT either. (And yes, there was drinking involved.)

On 06 October 2005 (12:04 PM),
Joel said:

I really can’t think of a better way to spend your free time than mailing me your personal possessions. I think more people should follow your example.

On 06 October 2005 (12:05 PM),
Joel said:

[Looks pointedly at Jeremy’s booze collection.]

On 06 October 2005 (01:25 PM),
Johnny Doe said:

[Jeremy looks pointedly at his shotgun collection.]

On 06 October 2005 (02:35 PM),
Jethro said:

[Joel pointedly offers Jeremy a swig of Scotch from his flask and all is well.]

On 06 October 2005 (08:36 PM),
Denise said:

I got a ticket in college for biking down the wrong side of the street. I even tried to use the “My dad’s a motorcycle policeman for Portland…” and all I got was a “Then you should know better.”

I even had to go to traffic school to keep it off my record.

On 07 October 2005 (08:59 AM),
jenefer said:

I guess Kris Gates is not always right! I heard her telling you to go light on the pepper on the steaks, but since we had no experience on how you cooked, we didn’t object. Bob uses salt much more sparingly in his diet now and has replaced it with pepper. He really goes heavy on the pepper depending on the food he is seasoning. I prefer to do less seasoning altogether and just taste the food. However, seasoning while cooking the food is different from seasoning after cooking. Next time, maybe we should try the dish as you normally prepare it instead of eating a “watered down” version. It was still pretty good. Using a good quality of food, whether meat or veggies, etc. does make a difference. I feel patronized. What I want to know is how you could eat a POUND of meat in one meal? Did you just have meat and wine? My stomach hurts just thinking about it.

Kris’s aunt

On 07 October 2005 (09:03 AM),
J.D. said:

It wasn’t a pound of meat; it was seventeen ounces. And I didn’t just have steak and wine. I had chocolate, too.

I didn’t feel well in the evening.