Don’t kill a mockingbird.

Posted in Education, Gardening, Parenting, School, women by Shelley Sackier

My grandmother once said to me, “A girl should be like a diamond. The more facets she has about her, the more appealing she becomes.”

This came from a woman who had to leave high school to work the family farm, and then went to night school to get her GED so she could work her way through the accounting department at JCPenney’s. She was a whiz at math and took exceptional pride in the opportunity to beat any cash register when pitted against it. She owned a grocery store, was a caterer, spoke three languages, played a wicked golf game, took karate lessons and lastly, took a course in How to Build Your Own Bomb Shelter.

She was not your average mother’s mother.

I tell you this because lately, as I’ve been hunched over the ever-spreading, perpetually-broadening mass of weeds that infest my garden floors, I am accompanied by the cheer-infusing, thought-provoking song of a mockingbird.

This warbling, mimicking, capricious minstrel strikes me as one who’s still searching for just the right fit, testing the waters by dipping a toe into many a pool to satiate the desire for true fulfillment. He wears an array of caps, and within a minute or two, cycles through a search for the answer to, “Am I a blue jay? How ‘bout a cricket? Now I’m a blackbird. Let’s try a hawk.” Continually learning new songs and sounds to imitate, he is the quintessential skill builder.

History has taught us that typically, we had precious little time to attempt adding anything more to our daily calendar than hunting, gathering, breeding and fighting. Include all the hours we spent building alters and purification fires, creating feasts and paying homage to our many gods, and it’s easy to see how your whole day is shot. Worship is a full time job.

The Industrial Revolution altered our schedules, along with our standards of living, nutrition, life expectancy and for some, the ability to now get a table at trendy restaurants. Everything depended upon which rung of the social ladder your foot rested on.

But coal mining and factory work wasn’t for everyone. Especially, those who didn’t want to face a piece of equipment that made their prior skills irrelevant. It’s easy to see how a person who studied the fine art of lacework for the bulk of their life could be persuaded to join the League of Luddites and go all “John Henry” on a piece of machinery.

English: Frame-breakers, or Luddites, smashing a loom. Machine-breaking was criminalized by the Parliament of the United Kingdom as early as 1721. (Photo credit: Wikipedia)

And then came the growth of mass education–reading in particular. At first, it was largely influenced by religion because holy books weren’t just there to make the coffee table in the parlor pretty and Books on Tape hadn’t had a chance to record that big guy yet, nor make the tape they’d eventually use for the project. So literacy was key. And now that we could read, we were given access into other people’s thoughts, opinions and experiences. Roughly speaking, it expanded our circle of campfire stories exponentially. The act of taking in new information usually has some measurable impact on the average Joe. It often shows up in the form of thinking. Thinking can lead to action, action could lead to dancing, and as some religious leaders of the world believe, it’s usually all downhill from there.

But in a few other parts of the world, thinking led to the awareness of dissatisfaction. And that led to big action.

War.

Cue women to join us onstage in the giant chorus of the workforce. You know what happened then, don’t you? It was a tiny little thing, but it had a big impact on career aspiration. THE PILL.

Yep. Now women were growing bolder with the knowledge that they had choice in deciding when to have a family, if at all. Finding a vocation suddenly became a word dripping with possibility.

Sadly, many of us are encouraged to make those occupational picks at much too early an age. Facing a guidance counselor, who spreads out a dozen career pamphlets in front of you, or visiting a high school college fair often leads to hasty decisions. Now you find yourself propelled onto an ill-suited professional track from the idiotic act of putting your name down on a clipboard simply because they had a bowl of brightly-colored candy sitting beside it.

As a parent attempting to guide my firstborn through the highly stressful process of college searching, the one piece of advice I find myself repeating is this: Don’t specialize.

Over the last several years, hearing my children (okay, and let’s face it, a great chunk of children going through our current educational system) utter the words, “I’m never going to use this,” when referring to homework from a subject they detest, puts my mouth into automatic gear.

“That’s not the point,” I lecture. “The point is you are learning how to learn.” And until we modernize our schooling ideas, this is the best rationalization I can come up with.

I don’t think it’s a bad one.

It’s a critical process that will ultimately help each one of us attempt something new, or challenging, or death-defying. Who says we have to stick to only one career, one calling, one song? I admire my grandmother for her desire to not only plow the fields of her farm, but those of her heart’s ambition. And maybe that mockingbird is my grandmother reminding me, as I clear away the weeds, not to neglect planting a variety of seeds in their place.

So I say grow a little. Stretch out of that comfort zone. Whistle a new tune. Chip away at something new and hard. Be like a diamond.

Sparkle.

~Shelley

Don’t forget to check out what we’re cookin’ in the Scullery (here) and what we all talked about down in the pub (here). And to see more of Robin Gott’s humor–all from the only pen carved from a human funny bone–click here.

The First Key to Mastery: Finding Your Life’s Task (artofmanliness.com)
What Germany Can Teach the U.S. About Vocational Education (businessweek.com)
Too many smart people, not enough jobs (aarhusculture.com)

12May2013

Call Me Scent O’ Mental

Posted in Education, Humor, Science, Sense of smell by Shelley Sackier

Five Senses (Photo credit: TheNickster)

If you had to give up one of your five senses, which would you choose?

I’m speaking of the traditional five we humans possess with some (but in some cases no) degree of functionality. Which one would you find most difficult to part with?

Your sense of taste? Sight? Smell? Touch? Hearing?

Many of you may already know the answer to this. Maybe you would relish the chance to never again force down Auntie Mabel’s mock meatloaf soufflé. Perhaps one more hour of listening to Junior practice Bach’s Fugue in F flarp is more than you can stand. And your world might be slightly more bearable if, when you opened the door to your teenage daughter’s bedroom, you were not greeted with a view of everything it contained strewn about her bed, the lampshades and every square inch of the expensive plush carpeting you were coerced into believing she desperately needed to fulfill her ideal living conditions, capable of propelling her academic aptitude through the roof as she judiciously studied upon it.

For me the answer is simple: I would give up everything else as long as I could keep my sense of smell.

Although nothing remarkable to behold—no profoundly protuberant schnoz of Groucho Marx status, no perky, upturned Tinkerbelle snippet cutely pinched in the middle of my face–it is by far my favorite bodily feature.

Our sense of smell is particularly mysterious. And as I’ve come to find out, an action that still continues to befuddle some scientists. I’ll do my best to explain—in crude fashion—why this is so.

There is more than one belief as to how we perceive smell. A widely accepted theory is that floating molecules are brought into direct contact with olfactory receptors (a postage stamp sized patch of neurons way in the back where your nose and throat meet), and those receptors decode the combination of molecules by SHAPE and supply your brain with an answer that suggests the name of whatever substance you inhaled. (Put six carbon, ten hydrogen and one oxygen atoms together— cis-3-hexenal—and the light bulb in your brain sends up a flare shouting, “Fresh cut grass!”)

Imagine closing your eyes and being handed a banana. Likely you’d identify the fruit simply by its shape and feel—the smooth skin, the slight pliancy, its curvature, the dry, sharp stem—rather than having to peel it, sniff it, view it, or taste it for further confirmation. The architecture is a specifically designed puzzle piece that fits into one particular enzyme receptor. Every molecule has a distinctive combination of bumps, grooves, ruts or ridges, and its partner, the enzyme receptor, identifies it exactly. It’s a shape code.

A not as widely accepted hypothesis (and one that is scoffed at in some labs) is that smell is not shape, but SOUND. Molecules quiver with vibration and, in a sense, sing. A rather hefty and unwieldy scientific instrument known as a spectroscope is capable of identifying those notes and will easily recognize each molecule by its tune, which brings us to the uncomfortable conclusion that we all have our very own spectroscope jammed up inside our noses.

I told you my explanations would be inept, but I thought it necessary to take a crack at it.

Fascinating science aside, and the argument which names you as either a “shapist” or a “vibrationist,” the nose is wholly remarkable in that it can communicate vital information, allow deeply imbedded memories to resurface and, propel us into every emotional state known to human beings. With just a simple sniff.

Bring a ripened wedge of brie to your nose and you are transported back to your youthful summers working on a dairy farm when you were desperate to save up enough money for a new bicycle.

Walk into your basement and recognize the whiff of sulfurous “rotten egg” and you’ll flip a U-ey, head outdoors and toward the nearest phone to call your gas company regarding a dangerous leak.

Accidentally burn the sugar you’re caramelizing on the stovetop and you’re awash with memories of summer camp, log fires and gooey s’mores.

The jury is still out regarding whether or not our human noses can detect pheromones and the messages attached to them, but scent psychologists suggest it would certainly explain a lot of eyebrow raising relationships that befuddle common sense.

To be fair, your sense of smell is intricately tied to your ability to taste. Place a bowl of jelly beans before you and pinch your nose shut.

Jelly Belly jelly beans. (Photo credit: Wikipedia)

Select a bean without peeking at its color. Place it in your mouth and begin to chew. I challenge you to identify its flavor. It’s sweet. There’s texture. But until you release the hold on your nose and breathe in and out, you’ve got bubkes. Nothing.

Imagine walking into a kitchen on a crisp, fall day and missing the cloud of cinnamon and butter over a newly emerging sizzling apple pie from the oven.

Picture yourself pulling open the door of the local mudhouse and never again embracing the dark, chocolaty scent of deeply roasted coffee beans.

Envision a trip to the seaside and not finding your head filled with a wind that carries the salt-crusted briny ocean and the clean fragrance of deep sea creatures.

Did you know that your nose is capable of recognizing around 10,000 odor molecules?

When I think about how many sounds my ears can pick up, it usually varies between those of hungry animals or grousing teenagers. Everything else gets washed out. When I take my eyes off of my computer screen and look around, I see mainly hungry animals or grousing teenagers. I’m fairly certain that if all this keeps up, I will shortly be snapping with sharpened fangs at said animals or teenagers and will therefore be able to tick off one more sensory experience.

Regardless of my written musings, the question always makes me pause for thought. Which sense would you cling to most?

Of course, there’s one other sense I could not bear to part with …

my sense of humor.

Not too sure I’d want to part with Rob’s either.

~Shelley

Scientists Identify Protein Key to Mammalian Odor Detection (medindia.net)
Do cells in the blood, heart and lungs smell the food we eat? (sciencedaily.com)
Luca Turin Ted Talk ‘The Science of Scent’ (ted.com)

5May2013

Mister Rogers, Mae West & Mexicans; a beautiful blend of bedfellows.

Posted in Calendar, History, Holidays, Humor by Shelley Sackier

How does one define a neighbor?

If you’re Mister Rogers from the thirty year hit children’s television show Mister Rogers’ Neighborhood, it’s everyone watching on the other side of the camera. Granted, that audience was mainly comprised of three to six-year olds who were simply in search of a thirty minute eye-glazing nap, but we were present nonetheless. The fact that he called both me and Julie Ziggler his neighbor—and we were pen pals in separate states—made the term confusing and spurned a few poorly written crayon arguments between us as to where the good man truly lived, but that’s neither here nor there anymore.

When I was a couple years older, “neighbor” meant the elderly folks who were the recipients of our May Day baskets on the first of that month. Stuffed with flowers, and maybe a sweet or two, the tiny wicker bins were dropped off on our neighbor’s front porch before we rang their doorbells and dashed away. The dashing part was easy, as the rule was if you were caught by the recipient of the basket, they had kissing rights. Eeyuck.

Then there was the constantly drilled in phrase, “DO NOT LOOK AT YOUR NEIGHBOR’S PAPER,” articulated with a spray of spittle that easily reached across a classroom of nervous test takers. And this, of course, intoned not only fear of one’s classmate, but suspicion as well. Again, I think the word suffered.

Just last week, I received an inbox full of reminders to participate in Neighborday (April 27, 2013 for all 50 states and growing globally), where folks were encouraged to do more than attempt to make eye contact with the person in apartment 3B with whom you’ve shared an elevator ride with for the last year and a half. Paste up flyers, set up a grill and have a block party, or make a cake, bring two forks and ring the doorbell of the guy who lives next door, or coordinate a “Thanksgiving in spring” dinner at your local park, or run around your block singing John Jacob Jinglheimer Schmidt while bashing cymbals together and see if you can get everyone to join in the parade. Be creative, they said. Try not to get arrested, I add.

This April, my son had an opportunity (read had no choice) to spend a week working with his classmates, repairing, rebuilding and reviving structures needed by folks living in a much more impoverished area of our nation. What he came away realizing was that whether because of a natural disaster or naturally bad luck, when trouble comes a callin’, you pray your neighbor answers the phone.

I think what moved those teenagers in such a monumental way was the understanding that all it really takes to make a difference is a drop of desire to do so. One pair of hands is a blessing to most folks, but one hundred pairs are enough to bring you to your knees.

That truly takes the definition of neighborly to heavenly heights.

Today, many people in both America and Mexico will celebrate Cinco de Mayo; a momentous day in history (May 5^th, 1862) when a meager and poorly outfitted Mexican army overcame the leading and most powerful militia of the time, a case of David beating Goliath, a day where the notions of freedom, democracy, unity and national pride are passionately cheered for until the margaritas take over and make everything worthy of raising a glass in toast. And since it would be churlish not to acknowledge our neighbors to the south and offer them our sincerest words of congratulations regarding such a feat, I’d encourage you to haul out the bar blender and find that old lime rolling about in the back of the fridge’s fruit bin.

So whether or not you decide to make that cake, ring and run with a basket, or extend your hand, I encourage you to give a thought to Fred Rogers’ beloved song, and in particular, my favorite part:

So let’s make the most of this beautiful day,
Since we’re together, we might as well say,
Would you be mine? Could you be mine?
Won’t you be my neighbor?

Lastly, I leave you with a quote from Mae West (who falls about as far from the position on the personality spectrum as Mister Rogers, but I wanted to be fair in my research): Love thy neighbor – and if he happens to be tall, debonair and devastating, it will be that much easier.

~Shelley

Why Mister Rogers Always Told Viewers He Was Feeding His Fish (neatorama.com)
Recommended Reading: 46 Things I Learned Making Mister Rogers & Me (partnersforpeace.wordpress.com)
The Odd Origin of Cinco de Mayo (delanceyplace.com)

28Apr2013

Gridiron Chef; we shopped, we chopped, we smoked, we seared.

Posted in Cooking, Family, Feasts, Humor, Relationships by Shelley Sackier

Somehow … my brother met an incredibly bright woman.

Somehow … my brother realized she was Tier One Talent and that he had happened upon a gold mine.

Somehow … my sister-in-law answered yes to his proposal of marriage.

I believe she may have been clubbed over the head, dragged back to his cave and denied food and water until she agreed, but that’s just a theory. (And for proof as to why I developed this hypothesis, last week’s post gives a rough outline that might illuminate.)

Regardless, this lovely woman gave her husband a plane ticket for his birthday, sending him off to mess up other people’s kitchens for a long weekend. I owned kitchen number one, but before we could put any floured fingerprints on my counter tops, we first needed staples. Therefore, we went to the place where both my children’s college funds have been spent.

Whole Foods Market.

Shopping with a chef is a heady experience. Shopping with a chef is an expensive experience. Shopping with a chef and no precise grocery list is a mistake.

My initial idea of arriving at the store for a “spontaneous” menu creation was born after a few weeks of seeing my email inbox overflow with my brother’s dazzling bill of fare ideas and the suggestion that I begin hunting down local food purveyors who could source out needs.

Panic set in when I realized I was going to have to make some long term promises and exchange money under the table. We were probably better off not knowing who could locate Huhu grubs, boiled duck embryo and sheep back fat. Okay, I could locate sheep back fat, but it was still very much in use by its current owners, so I had to put the brakes on. Whatever was in the bins and behind the shiny glass cases at the grocery store would source our needs.

While in the shop, a common occurrence was turning my back for thirty seconds and then pivoting to see my brother surrounded by people—both shoppers and stockers—who were wholly absorbed by whatever my brother held in his hand and the sagacious, culinary-infused words that came from his mouth. Within moments, folks were raising their hands to share a personal story—both ebullient and tear-jerking—of some meal that moved them. My sibling is a Pied Piper of the gastronomic world.

The plan was to purchase ingredients for two evening dinners. The cart held enough for two evening dinners and all the essentials needed for making our way through The Joy of Cooking twice. (Our chef is used to things coming into his kitchen by the forklift load.)

Once back at the ranch, it’s all business. Aprons donned, knives honed, hands scrubbed, patient prepped. (And by patient, I mean “deceased bovine.”)

We made steak fajitas. Except these didn’t taste remotely close to my original version—the one I’ve perfected over years and years of practice. Mine were no longer perfect. But the fact that I took mental notes and then called my brother because my mental notes had massive gaps in them means my steak fajitas will now be perfect again. That is, until he comes back to visit.

We pummeled avocados, chopped onions, diced tomatoes, gutted peppers, shaved cheese, seared skirt steak, shredded greens and peeled garlic. Bushels of garlic. There is no vampiric activity within miles of the house. In fact, we can’t even get Twilight to play on TV.

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But here’s the big chef secret free giveaway: VANILLA.

Yep, you read it right. The stuff we put in ice cream and cookies. The chef says to take about 1 ½ — 2 lbs of skirt steak and marinate it in the juice of four freshly squeezed limes (toss the lime halves in as well), 1/2 cup of olive oil, an entire head of garlic (don’t worry about chopping, just peel and smash each clove with the back of a knife), salt, pepper, oregano, and 1/4 cup of high-quality vanilla. Let it burble away for an hour on the counter or for the day in the fridge. Grill it. Slice it. Eat it. Beg for more.

The other big meal was an experiment that came to us on the fly. We were going to smoke short ribs, but decided to use a slightly unconventional wood. In fact, it wasn’t wood at all. It was PEAT. My favorite flavor in the world.

Last summer, I got myself a birthday present. Two forty pound bags of peat. They arrived in two canvas sacks, housed within a large cardboard box and handed over by one irate UPS guy. “You shipped eighty pounds of dirt to yourself?” he asked me, rubbing his back.

“Yes. But it’s really old dirt,” I explained.

Then at Christmas, I received another eighty pounds of it. I didn’t order it. No one in my family ordered it. And I know the UPS guy didn’t order it. It was a mistake from the company. Thank you, Irishpeat.com. Sorry, UPS guy.

So we smoked these beautiful grass fed short ribs for about three hours and then made a one pot meal by layering the ribs on the bottom, covering them with mirepoix, beer, beef broth and eventually adding potatoes and greens to finish. Click here for the full recipe.

Lest it need to be spelled out, the grub was good. Damn good. What phrase is more potent than damn good that I can use to explain the awesome quality without offending sensitive ears? You’re right. There is none available.

But to sum it all up, we acquired, we cooked, we conquered. The kitchen, although scarred, is grateful to have been included.

Thanks, Bro.

~Shelley

Peatrified (peakperspective.com)
Smoked to perfection (thehindu.com)
5 Must-Have Apps for the Financially Savvy Gourmet (community.ally.com)
5 Really Good Reasons To Eat Seasonally (clubdinein.com)

21Apr2013

Sibling revelry

Posted in Cooking, Family, Humor, Nature, Relationships, Wisconsin by Shelley Sackier

My brother is a liar.

Not only that, he’s a cheat, he steals things and he smells like he’s been wrestling inside a giant vat of rotting fish.

Okay, maybe I should have put all of that in the past tense or surrounded it with quotes and introduced it with, I announced to my mom when we were nine and ten. But then that takes all the fun out of knowing his face will go beet-red when he reads this. And I’d almost give my left lung to be there when it happens because that opening paragraph is a form of payback for popping all my Barbie dolls’ heads off, supergluing them together and then using them as a makeshift whiffle ball for batting practice. I might have misremembered some of those exact facts, but the end result was basically the same: I was miserable.

Except when I wasn’t.

And that “non-miserable” status was actually a much more frequent state of mind.

My brother was my roommate, my playmate, and a very convincing Frederick the Great whenever we played war, which happened repeatedly. We agreed to rotate the games we played: we could build stuff with sticks in the woods, sword fight with sticks in a field, or pile up sticks and attempt to light them on fire.

The alternative was that I could get chased with a stick if I didn’t agree to one of the prior games.

It was a rare day when we got to play house, but when we did, it was Little House on the Prairie where I got to be Ma and watch him play Pa. He built us a “log cabin,” fought off warring Native Americans who wanted to run us off our homestead, and started a smoldering fire on which I could cook him his grub. Still sticks, no matter how you look at it.

There was one thing we heartily agreed upon though, and that was food. Everything we did was centered around getting, sneaking, stealing, making, hunting, fishing or feasting on grub.

on ya bike… (Photo credit: deer_je)

If we wanted to get up early to bike through the woods to arrive in time for sunrise on the lake, we first had to fill plastic bags with cereal, grab two spoons and strap a thermos of milk to the handle bars. We’d make a quick stop to pick blueberries en route, then it was breakfast on the pier.

If we hoped to act like all the folks with big RVs and fancy tents who arrived at the local campground down the street and who got to eat Toni’s pizza, drink orange Fanta and play pinball while listening to the jukebox, we first needed to put our allowance savings plan into action. If we couldn’t scrounge up enough quarters to cobble together the price of the entire event, we’d settle for just the pizza. We had to have that pizza.

How stealthily could we sneak a fistful of pre-breakfast Oreos out of the booby-trapped cookie jar on a Saturday morning? How many weeds would we have to pull in our ancient neighbor’s vegetable patch before she’d call us in for sizzling fresh perch, drowning in home-churned butter and yanked out of the lake not an hour before?

Angry squirrel (Photo credit: @Doug88888)

How many blueberries could we stuff down our gullets while slyly creeping through the woods, hoping to ambush preoccupied squirrels, engrossed in nut gathering? How many wintergreen leaves did we scarf down, pretending it was candy? How many winter snowfalls had us tearing open a package of Kool-Aid or Jello in order to open our own professional snow cone stand with us as our only customers?

Things haven’t changed greatly, although supposedly he’s a grown up. He pays most of his taxes. He drives a truck now instead of a bike. His three beautiful daughters cling to him like ring-tailed lemurs on a mighty oak, so I’m gathering either he’s learned how a bar of soap works or his children have no sense of smell.

He has an actual job that pays more than his childhood allowance. And as sad as he was to give up playing Charles Ingles, he refused to give up centering life around food. Somehow, he learned to read and write while I wasn’t looking. And apparently muscled his way through the Culinary Institute of America.

They call him “Chef.”

I call him lucky.

Yeah, maybe he no longer lies, cheats, steals or smells, but he still plays with sticks. He’s just swapped out those long, woody weapons for shorter, sharper blades.

Still sticks, no matter how you look at it.

~Shelley

*Next week, we’ll go shopping with our chef since he came out for a visit. And once we put the groceries away, chef and I did some sword fighting in the kitchen. Come back to see who wins.