Laughing at Midnight

I have been known to tell rather long & elaborate anecdotes/jokes.  Once, a friend during one of my epic recitations excused himself and took refuge in the restroom.  To save you from a tale of unexpected length, please find the “punch line” (actually a cartoon) directly below.  If you are of the mind, the entertaining back-fill follows after.

“Note the Piquant Tartness at the First Taste, Subsiding Subtly to a Delicate, Gracious Nuance…”

Background detail: Saturday afternoon I hosted a wine tasting.

Forgive me.  I am old.  There are two principle reasons why my sleep could be disturbed in the depth of the night. The first is a terrifying nightmare that totally unnerves me. Like:  I have blown off two of my three courses the spring trimester of my Senior year.  There is no way that I am going to graduate in June!  What am I going to say to my parents?  I won’t be graduating with my class!!  I awake from my slumber (at midnight, or near).  In my anxiety I have acquired a coating of perspiration. Awakened, rubbing my eyes clear, I remember that I rec’d my B.A. from Union in June 1971 – witnessed by my parents! {Side note: since high school, I have been beset by academic nightmares of this type my entire adult life.}

But then there is a second reason to disrupt a night’s rest.  My bladder has reached the limit of its endurance, and must be relieved.  And it is here that the central point of this exposition spins.

While in the loo, and this happened around midnight, an image of an old cartoon returned to my mind. Do not ask why.  Maybe it’s related to the wine tasting on Saturday?  But there it was. The cartoon had taken up residence in my brain.  A cartoon that I had seen nearly 50 years ago.  I started to laugh.  Like, really laughing.  It’s past midnight and I’m in the bathroom laughing (laughing mostly in my head because I didn’t want to alarm sleeping Sandy).

I returned to bed, re-positioned my pillows to no gain.  The cartoon was embedded in my head.  I had to stifle my laughter. I reduced it to a steady giggle that burbled like a hot mud spring.  I had to find that cartoon! This is the internet age!  I’ll find it! Who was the cartoonist?  Savage?  Brian Savage? Attempts to fall back to sleep were fruitless.

Sleep not arriving, I retreated to my desk and laptop downstairs and I got busy googling (in black & white films of yore I’d be in full pajamas, bathrobe & slippers.  I was in plaid boxer shorts, a Grumpy t-shirt & barefoot).

Brian Savage’s cartoons appeared in both The New Yorker and Playboy.  In a few minutes I found the cartoon.  Just seeing the drawing sent me into a paroxysm of laughter.  I wouldn’t find the caption ‘til later that day; but the drawing alone was priceless.  No caption was really needed!  And if it had turned necessary I knew I could write a caption in a blink.

A great cartoon is music… a combination of melody and lyrics (line drawing and caption).  Savage’s talent is that his drawings standing alone are worthy of study and can set a grin on your face.  Dave Berg at Mad Magazine had that talent.  As does Bill Watterson – creator of the Calvin & Hobbes comic strip.

But a great caption can take a drawing to a different level of laughing pleasure.  A great caption confirms and extends the humor of the image.  And so it was when I returned to my desk at 5:30AM, still in full giggle mode, I was able to locate the original caption!

I loved it!  And yes, I could riff off the text.  But why?  Why look to improve on a Rogers & Hammerstein tune? Just laugh!  Laugh as I did at midnight.  Or maybe you won’t find this cartoon as funny as I do.  At least it’s better than getting poked in the eye with a hot stick.

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Slow Cooker Chicken & Biscuits w/ San Pedro de Yacochuya Torrontes 2020

This recipe is so simple I nearly passed it by.  Bare in mind, I am no wizard in the kitchen.  Ease of prep and cooking are essential for me (although lots of ingredients – which I don’t mind— can camouflage my lack of advanced culinary skill).  But this recipe is so easy as to be an embarrassment.  My only issue is the use of the word “biscuit” in the recipe title.  Although I was very pleased with the end result, it strikes me that the biscuits were more like dumplings… but in biscuit shape?  But what do I know?  And besides I had already picked out a wine to open, and this recipe looked like a good fit.  And it was.

I wanted to try a wine from Argentina made by Michel Rolland.  I had just hosted a tasting given over to wines produced with his hand in Bordeaux (his home port), Bolgheri in Tuscany, Napa, Mendoza in Argentina and Rioja in Spain.  As you can see, this fellah gets around.  And as with others in the “globetrotting” wine consulting community (and within that community he is primus inter pares), he takes on assignments only when he is assured that the resident staff and ownership is committed to making the best possible wines.

I didn’t present the Yacochuya Torrontes at the tasting so this chicken dish seemed to be a splendid opportunity to give this tasty white a test drive.

{For my video take on the wine, put this in your browser: http://summerofjim.com/?p=110722}

San Pedro de Yacochuya Torrontes ’20 (Salta, Argentina)
At 6,676 feet above sea level, Salta is one of the highest viticultural regions in the world with vineyards running up to the Andean foothills.  The origin of the vine is thought to be Spain.  Torrontes is sometimes referred to as the “dry Muscat” because it shares the apricot & ripe peach scent with Muscat (Moscato).  The 2020 is fresh, dry and richly flavored with fruit & floral aromas. Pale yellow color. The nose is fruity reminiscent of white peach and orange peel, and floral like jasmine and roses. On the palate it has a pleasant entry with flavors of peaches, apricot, chamomile and lime and the finish is dry.

SLOW COOKER CHICKEN & BISCUITS

Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
3 olives stuffed with blue cheese
3 chicken breasts, cut into 1” pieces
salt & pepper, to taste
2 cups baby carrots, cut in half
2 cups broccoli florets
21oz condensed cream of chicken soup
1 can refrigerated biscuit

Directions
1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, “You who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!” Strain into a pre-frozen Martini glass of admirable size.  Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.  Now you can begin the food prep, and the cooking!

2. Place cut up chicken breast into slow cooker.  Sprinkle with salt a pepper.

3. Add veggies and condensed soup, and mix thoroughly. Cook on high for 3 hours

4. Rip biscuit dough into small pieces, and drop evenly over the chicken.  Cook for an additional hour.

5. Go on a treadmill. Walk at 3.5mph. Serve the  chicken, garnish with parsley.

n.b. I didn’t rip the biscuit dough into pieces.  Rather just placed the pre-divided slices on to the chicken.


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Yacochuyo Torrontes

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In the Service of the Martini

“The Martini is the only American invention as perfect as the English sonnet.” —  H. L. Mencken

When I confronted my first Martini in April 1973, poolside at Cambridge Beaches in Sandys Parish Bermuda, I didn’t give much consideration to the glass it was served in.  I ordered the drink on the rocks, with a lemon twist.  After the initial shock of its dreadful taste (does anyone really like the taste of gin?), I managed to work my way thru two, perhaps three, perfunctory sips when the legendary lethality of the fluid began to dull my senses to 6.5 on the “numb scale” (who was it who said that a good Martini enjoyed under a mid-day sun was a form of liquid Percocet?). I had a second, less regrettable Martini (all before lunch arrived), and maxed out on the aforementioned numb scale.

It took me the balance of our vacation to perfect my deep appreciation of a Martini on the rocks.  But this much was clear to me:  at age 23 I had finally found my drink!  And not some dumb frou-frou drink that comes with a mini umbrella, cherry, orange slice & a pineapple chunk!  My cocktail oozed with sophistication!  But there was still room to up my game.

I can’t recall when I switched from a rocks glass to an “up” glass.  But I did.   The up glass (hereinafter referred to as the Martini glass) is immediately recognizable from yards away as containing a sinful concoction that only the most literate, urbane and polished citizens consume.   There is no better exemplar of these traits than William Powell’s portrayal as Nick Charles in the Thin Man franchise.

Before we go further.  A Martini is made with gin and dry vermouth.  A vodka Martini is a second fiddle variant, and should only be considered as such.  And putting frou-frou ingredients (liquors, juices & coloring agents) into a Martini glass and then assigning a Martini designation to the drink is criminal.  It’s like slipping the text of Green Eggs & Ham into the cover of Anna Karenina.

I do recognize that substituting vodka for gin got a huge boost when a succession of actors portraying James Bond indulged in the alternate form. They all get huge points for style.  But vodka has no class.  As a commodity vodka is best remembered as a State Monopoly for the Tsars. The expensive chic vodkas are just vodka in fancy bottles that cost more.

For the height of debonair cool it is hard to surpass Cary Grant.  As Roger Thornhill in Alfred Hitchcock’s North by Northwest he is under suspicion for committing a murder, and while travelling the rails on the Twentieth Century Limited to escape apprehension, he has time to sit across from Eva Marie Saint in the dining car and order a Gibson.  Grant gets 10 extra credit points for ordering a Gibson without further identification… as in a Gibson — Martini.  Experienced bartenders know this.  A Gibson merely signifies using a cocktail onion in place of an olive or a lemon twist. No need for further elaboration.

The allure of the Martini and its sublime excellence is not restricted to gentlemen.  Roger Angell in his essay “On the Art of the Martini” that appeared in the New Yorker writes, “At Lotus, at the Merc Bar, and all over town, extremely thin young women hold their stemmed cocktail glasses at a little distance from their chests and avidly watch the shining oil twisted out of a strip of lemon peel across the pale surface of their Martini like a gas stain from an idling outboard.”

Bette Davis as Margot Channing in All About Eve displays in her role an independent spirit combined with a tinge of protective indignation.  She would be challenged by the presence of a young ingénue, Eve Harrington, and Eve’s interest in her beau… after knocking back two Martini’s and then grabbing a third, she intones to her assistant Birdie (Thelma Ritter), “Fasten your seatbelts, it’s going to be a bumpy night.”

Happily the pursuit of a well-made Martini is not restricted to the dens of privilege.  What could be further removed from the Round Table at the Algonquin than a MASH unit in South Korea?  Yet the civility of the Martini crept into the tent of Dr. Hawkeye Pierce (Alan Alda).  He brought a heightened irreverence and exuberance to the consumption of a Martini.  No longer shaken, not stirred at the gaming tables of Monte Carlo. No longer sipped by well-groomed denizens of wealth in black-tie or gown. No. Here is an educated, smart-assed surgeon in army fatigues using ingenuity (and desperation) to craft a functioning still… an enterprise to beat back the insanity of war and ensure that a modicum of civilization could prevail.

So you can see… standing at the Oak Bar, seated in the dining car of the New York Central, or on a cot in an overseas canvas residence… civilization’s reach can extend to every nook and cranny of the globe… even to an Adirondack chair on a deck in Woodbury, CT.

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