THREE FACES OF HELL

I knew that he loved the sun, and even with his eyes closed his face seemed to enjoy the spray of sun that filtered thru the blinds of his room.  If his hospital bed were closer to the window he would have seen the sun picking at the chop of the inner harbor.  I looked for signs of recognition; but saw none.

We have been together for going on fifteen years.  When he first mentioned that sleep is his enemy I just passed it off as an exaggeration.  Sadly, there was more truth than fiction to his assertion.  I was there during those many nights.  I know. I was there when his face would contort and shout “No!  No, please no!” in a nightmare that had captured him.  His body would jerk, again “No, no!”

I would wake him slowly, “It’s alright”, I would say… “You’re safe, you’re here. There is no reason to be afraid.  I am here.”

It would be easy to imagine a two headed saliva dripping monster as the source for his out cry.  But that’s not the way it was. 

“No, where is it, where is it!”… he shouted.

We would talk in the morning… and over green tea he would weave the story.

“This has happened to me before. It’s a re-occurring theme. It’s an academic nightmare.  I haven’t been in a classroom for forty years.  And I’m late for class.  I’m not even sure where the classroom is, not even sure what building to go to. I start to feel panic, the rise of nausea rising in my gut.  There is more.  I have skipped class all semester, done none of the reading… I can’t even remember the gender of the instructor. I’m thinking, ‘well, I have age on my side, I am older than any of the other students by miles, and I just know more.  I will get by.’  But no, I can’t bluff not picking up a book for the entire semester. Who am I kidding?  The anxiety builds without let up.  I take my seat in the class.”

“That’s it? That’s the ending?” I ask. He would explain to me that it wasn’t so much a story with a beginning, middle and an end… rather it was just a scene.  And although it didn’t sound like much, the worry terrified him.

Then there was a night that his cry-out brought me from a sound sleep.  I quickly turned on the light and he was sitting upright, and kept repeating “He was there, he was there… I know he was there!”

His story couldn’t wait for the morning.

“I walked up the stairs to my childhood home.  It was a center hall colonial.  There were four bedrooms around the center hall on the second floor. My bedroom was the first off the stairs on the right and my parents’ bedroom was diagonally across on the left.  I opened the door to my room, and there was my Dad sleeping in the bed closest to the door. I jumped back.  Startled by the surprise.  The room felt like a sauna.  I felt every ounce of strength drain from me.  It’s the way that you would feel if you had been racked for a week with fever… I was weak all over and tried to stand.  I slumped to the hall floor just outside the door, unable to move.  My Dad was there, and I was unable to move.”

I knew that his Dad had passed years, and years ago.  And if there had been conflict in their relationship I can’t say.  But his expression spoke volumes, unnerved in disappointment, tears trickled down his cheeks, worry and anxiety in his eyes as he slowly shook his head from side to side.

The mind is an incredible thing.  Hear a loud sound when sleeping.  A peal of thunder?  A car door slamming?  And your mind will instantly create a dream around it.

One night I kept reading my book after he had turned off the light on his nightstand.  It wasn’t long when he drifted into sleep.  Before turning off my light, the car alarm next door was set off; I glanced to my left, his face seized up and he shouted as loud as I ever heard “NO!”  He awoke with a start, as if forcing the vision to stop.  He took a few deep breaths, looked at me and I said, “I have just seen the face of Hell.”

He went on to say, “Everyone thinks its horned devils with pitchforks.  Actually, it’s far more mundane… and far worse.”

And now I sit in his hospital room.  I watch him breathe.  I hold his hand.  I pray.  I pray not to see a face gripped in fear. I pray his last vision is of a warm beach, a soft curve of sand sloping to a gleaming blue sea… hearing the voices of those he loves carried in the breeze.

— From the Pen of Hester Bloom

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Leave it to Hammacher Schlemmer

So… tootsies cold are they?  And regardless of the boot, overshoe or thermal socks, you just can’t get your precious toes warm enough on those frigid winter days! Rest easy… the astute buyers at Hammacher Schlemmer have found the perfect solution!

 

Penguin Over-Feet

Do you think you have it cold?  Emperor Penguins endure the harshest conditions of the Antarctic winter to breed.  With air temperatures of -40° F, wind gusts of 75MPH, the males of the colony cluster together into tight huddles, balancing a single egg on the top of their feet.  For two months the males stand in the pitch black of winter with their feet as the only protection from the pack ice for their incubating egg. Now you can enjoy the same protection for your feet!  First, we send you a kit for making a plaster of Paris cast for each foot.  Follow the very clear and easy instructions, include your inseam measurement and return in the self paid carton.  Our work shops will then individually hand craft form fitting over-feet made with real penguin skin that will give your feet the same insulation and protection as an Emperor Penguin! No bulky socks, no cumbersome boots! Perfect for trekking across frozen ponds and negotiating icy driveways! Please allow 12 weeks for delivery.

 

Item 83947 Price $899.99

Item 83948 Price $989.99 [Four Toe Version, Not Shown]

penguin feet

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Kalimotxo Braised Short Ribs w/ Varnier-Fanniere Grand Cru Blanc de Blancs

Kalimotxo [KAL-ee-MOH-cho] is a traditional drink from the Basque in Spain.  It is an equal blend of dry red wine and cola, and it was thought to be a great way to camouflage a “rustic” quality red!  That case notwithstanding, the concoction is an excellent base for braising beef short ribs.  I served the short ribs over my favorite pasta, pappardelle.  Choosing a red wine is a natural for the dish… although Ribera del Duero would be consistent with the braising base, I think a Tuscan red would be great, as would something from the Southern Rhône.  I opted for an incredible Blanc de Blancs from one of the small “Growers” in Champagne.  My point?  Something that is overlooked by most American palates, Champagne is one of the finest “food wines” produced.

You can buy Champagne from the familiar houses {you know their names} who produce only 10% of their own fruit and have to source grapes from any (irrespective of quality) vineyard in the appellation to “feed the beast”, or you can pick up a terrific hand crafted Champagne where the grower controls “vine to wine” the Champagne that goes into your glass!

Varnier-Fannière Brut Grand Cru Blanc de Blancs NV (Champagne, France)
93pts Wine Advocate
Denis Varnier is only the third generation of winemakers at this estate, but grape growing in the Fannière family (Denis’ mother’s side of the family) dates back to 1860. Although the estate is small at just over 4 hectares, Varnier-Fannière’s holdings are impressive, averaging 45 years in age. Denis’ holdings are in three grand cru villages in the northern Côte des Blancs. He has as much land in Cramant as he does in Avize, with a smaller holding in the village of Oiry. His wines are precise and terroir expressive, in the direction of Avize “graphite”, while also being delicious and pleasurable.

Wine Advocate: The NV Brut Grand Cru opens with an intriguing bouquet laced with chalk, gunpowder, white flowers and graphite. A wiry, vibrant Champagne, the Brut Grand Cru walks the tightrope of ripeness, acidity and minerality with notable grace and tons of personality. Hints of lemon, green pear and white peach flesh out as the wine opens up over time. This is a gorgeous and totally intriguing wine. The Brut Grand Cru is 100% Chardonnay, 2009 and 2008 vintages from Cramant, Avize and Oger.

Kalmotxo Braised Short Ribs

Ingredients
6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
3 Blue Cheese stuffed Olives
A goodly amount of ice
¼ Cup Olive Oil
4lbs Short Ribs seasoned with salt & pepper
1¼ cups diced onion
¾ cup each diced carrots & celery
3 tbsp minced garlic
2 tbsp each tomato paste & smoked sweet paprika
1 tbsp anchovy paste
1 Bay Leaf¼ Cup Dry Sherry
2 Cups each dry red wine & cola
1 Zest of Orange
2 tsp cornstarch
2 tsp olive oil
1 tbsp Sherry Vinegar
2 tsp minced fresh thyme
½ minced orange zest

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. Preheat oven to 300°

3. Heat ¼ cup oil in large Dutch oven over medium high heat.  Add ribs and brown all sides, 8-10 minutes, then transfer to a plate and set aside. Reduce to medium low.

4. Sweat onion, carrot and celery in the drippings until softened, 6-7 minutes.  Add garlic, paprika, tomato paste, anchovy paste and bay leaf; sweat 2 minutes more.

5. Deglaze pot with sherry; cook until almost evaporated, 5 minutes.

6. Stir wine, cola and zest of one orange into pot.  Return ribs to the pot, increase heat to high, bring liquid to a boil, then cover with a tight-fitting lid.  Transfer pot to the oven

7. Braise ribs until fork-tender, about 3½ hours, turning the ribs every hour.  Remove pot from oven.  Transfer ribs to a plate.  Cover ribs to keep warm

8. Strain braising liquid from pot, discarding solids.  Skim and discard fat from surface liquid.  Transfer liquid to skillet and bring to a simmer over medium heat.

9. Whisk together cornstarch and 2 tsp of oil, then whisk into liquid, cook two minutes.

10. Off heat, stir vinegar, thyme and minced zest into sauce.  Place ribs in sauce to reheat, five minutes

 n.b.  I couldn’t  resist trying some Kalimotxo.  Half red wine and Coca Cola? Much better that I was expecting… think Sangria without floating fruit!

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High Tide in the Sea of Copernicus

Carthage House
Chatham, Massachusetts
September 20, 1996

My Dearest Jimmy,

Now that my teaching days are well past, this is my favorite season.  It’s warm enough during the day to still enjoy our yard and a walk on the beach; but now the summer people are gone.  And to think that two decades ago Saul and I were summer people!  But even back then Saul and I tried to steal at least two September weekends (as long as the High Holidays didn’t interfere) to enjoy the quiet.

Our favorite time of the day was the evening.  We would put on light sweaters, go out back and watch the moon rise over the sea.  It was our time.  In my last few years with Saul, after we had both retired, these times were even more precious. We would sit in our Adirondack chairs down by the pair of Chinese Red Maples.  We had a clear view of the water and the heavens.

We would stay until our sweaters were insufficient against the early autumn air. Then Saul would take one long last look at the moon, slap his knees and say, “Well ol’ girl, it looks like its high tide in the Sea of Copernicus, time to bring the dory ashore!” And we would go in.

I am enclosing two letters that I think might be of interest to you.  I was putting together a carton of books to donate to the ChathamElementary School’s Book Sale, and I stumbled upon them tucked in a Civil War Atlas.  One is written in your hand, and the other is a typed carbon copy from Saul.  Both were neatly folded and pressed between two maps of the Battle of Chickamauga.  If Saul had mentioned the correspondence to me back then, I had long since forgotten its contents.

Thinking of those days — it was a difficult time for the country.  Upsetting in so many ways.  I know that from the time that you were a little boy you loved Saul; and it warms me to think that when you became a young adult you held his views in such high regard. Jimmy, know that Saul treasured you – he loved your sense of humor.  He always said that there was a spark of life in your brown eyes!

I am sitting at my desk looking out to the yard and to a three quarter moon suspended over the water.  The night is mostly clear with just a few wispy clouds tracing a path below the moon.  I think of you, I think of your Mother & Father, and of course I think of my Saul.  I do believe that the tide is high in the Sea of Copernicus.

Love, Always.
Aunt Meggie

—————-

Union College
October 7, 1968
Dear Uncle Saul,

I am writing to you for your good advice and counsel.

The election is looming ahead.  Where are we to go?  Who are we to support? I don’t like our choices.  It makes me sick to think of where our Country is going.  The divisiveness is horrible.  Generation against generation.  Father against son.  Those that served and sacrificed their lives in WWII set against those that are unwilling to do the same in the stink-hole of Viet Nam.

Viet Nam will go down as the tragedy of my generation.  And now we will have to choose between Nixon and Humprhey?

I ask again, “Where are we to go?”

Sorry to trouble you.  Please give my love to Aunt Meggie.  Remind her that she can send oatmeal raisin cookies to me via parcel post at any time!  Particularly during Finals!

I hope this finds you well.

Love,
Jim

————–

Kings House
Woodbury, Connecticut
October 17, 1968

Dear Jimmy,

I feel your concern, and I too am deeply troubled by our Country’s course.

My short answer would be support Humphrey.  He is a good man.  He has solid liberal credentials that have been obscured by his attachment to the Johnson Administration.  I believe, given the opportunity, he will establish his independence; and separate from the present Foreign Policy that has us mired in Viet Nam.

Remember this – regardless of who wins in the general election, we vote for the top 1000 appointments that the President makes.  These people are recruited from the “talent pool” from each of the Parties.  It is through these appointments that information is evaluated, policies are formed and policies implemented.

Even if Humphrey loses, we have seen the mess the Democrats have given us.  Maybe the bright guys on the Republican side have a better solution?

Something I have learned – no President, regardless of Party affiliation, is as good or as bad as he first appears.  Being a President is a real tough job, and it takes decades for history to weigh in with its judgment as to success or failure.

I have passed your cookie request to Meggie.  I can’t promise that her response will result in a “care package”; but I do detect warm fragrances emanating from the interior of our kitchen!

Stay well, study hard, keep your smile and never doubt whether tomorrow will be a fine day.

Love,

….
n.b.  Saul loved “naming” his residences.  He felt it lent a gentrified English tone to a home and it gave Saul a sense of remaining “connected”.  Homes were named for street locations… The Woodbury house followed his childhood home on Kings Highway, Brooklyn… and the Chatham home for the Woodbury home on Carthage Road.

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