These Are The Facts!

FACT: Gaius Julius Caesar was murdered on March 15, 44 BCE… the Ides of March.

FACT: Caesar was forewarned about his impending doom by a soothsayer.

FACT:  The soothsayer did not have a union card.

FACT:  The soothsayer did not have a valid permit and tax stamp that would allow him to sooth within Rome’s city limits.

SIDEBAR OBSERVATION: Caesar’s lack of precaution is perfectly understandable. Why would Caesar heed the warning from someone who did not have a valid license to practice his craft in Rome?

FACT: Caesar was feared and hated by the nobility and Senators of Rome (calling to mind the plight of Captain Alfred Dreyfus).

FACT:  Caesar wouldn’t eat a ham sandwich, and he did not ride in a chariot on Saturday’s.

FACT:  Caesar’s father was a money lender.

FACT:  Caesar’s birth name… Goniff Julius Kaiserwitz

FACT:  Caesar was bald and had a big nose.

FACT:  Although guilty of megalomania, Caesar’s murder was a “hate crime” perpetrated by a cabal of loyalist anti-Semites who carried out their murderous activities after learning of Caesar’s true Jewish heritage (calling to mind the plight of Julius Rosenberg).

These are the Facts!

A preview of the next installment of “These Are the Facts!”

FACT: The name on Barack Obama’s birth certificate: Benjamin Abramson (as if we couldn’t have guessed!)

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I Ain’t Superstitious

My Father took it upon himself to remind everyone in our family when a birthday was imminent.  It went something like this, “Your Sister’s birthday is on Wednesday, don’t forget to call her!”   This would be repeated, as necessary, throughout the year.  Thank goodness we have a small family.  I am not sure at what age this little “poke to the ribs” became an irritant.  But it did.  And soon enough I was able to reply to his reminder, “Dad, I know whenLynn’s Birthday is… you don’t have to remind me.”

Did that stop him?  No.  Maybe reminding us was a way to help Dad remind himself? Or maybe it was just a quirky superstition?

We lost our Family Reminder in 1983.  After he passed away, who was there to pick up the baton?

Well, I ain’t superstitious, black cat just cross my trail

Well, I ain’t superstitious, oh the black cat just cross my trail

Don’t sweep me with no broom, I might get put in jail

My brother and I are pretty good about this birthday stuff.   I have the good fortune of being born on a momentous national holiday… February 2.  Paul’s birthday falls 9 days later on February 11 (this lead to a longstanding inside joke: “can you name two great Americans born in February other than Paul and Jim Winston?”).

The problem could arise withLynn.  Although, she too, is born on a national holiday… October 31.

When my right hand itches, I gets money for sure
When my right hand itches, I gets money for sure
But, when my left eye jumps, somebody’s got to go

I worked it out in 1984.  “Hi Lynn… it’s Jimmy.  Dad asked me to give you a call and remind you that it’s my birthday next week… so don’t forget to give me a call!”  See?  Simple problem, simple solution.

Well, I ain’t superstitious, black cat just cross my trail
Well, I ain’t superstitious, black cat just cross my trail
Don’t sweep me with no broom, I just might get put in jail

Lynn understood the importance of this exercise… and she had no trouble falling in line, “Hi Jimmy… it’sLynn… I’m calling to remind you that it is my birthday next week, and I want you to give me a call.”

And that’s the way it goes.  Although sometimes Lynn travels to distant lands around our birthdays and it becomes necessary to make appropriate adjustments, such as… “Jimmy, Alan and I are going to the Vaticanto meet with the Rabbinical Ambassador to the Holy See and I might miss your reminder call about your birthday… so please remind me no later than January 15th.”

We call that a reminder to the reminder. (Dad would be proud of this innovation)

Well, the dogs are howlin, all over the neighborhood
Whoa, the dogs are howlin, all over the neighborhood
That is true sign of death, baby, that ain’t no good

But something is astir in the cosmos.  This year I began receiving calls far earlier than expected… Paul rang in 2 days early.  Lynncalled before I had the chance to remind her.  It didn’t stop there.  I got an early gift fromSandy… a jar of gooseberry conserves (also an inside joke, I have been looking for gooseberry jam for years… I don’t even know if I will like it… but I use gooseberry to describe the wonderful scent of Sauvignon Blanc from Sancerre).  And the icing on the cake came yesterday when I got an early happy birthday email from Ellen!

Well, I’m not superstitious, blow that black cat across my trail
Well, I’m not superstitious, a black cat across my trail
Don’t sweep me with no broom, I just might get put in jail

Why all this early stuff?  Did folks know something that I didn’t?  Like… better call now, because Jim might not make it to February 2!  So… last night, “erev’’ my birthday, after my 4th Wild Turkey on the rocks, failing to see a dark figure in a black shroud pointing in my direction… I paid my tab at Ash Creek Saloon and headed for home.

Me?  Superstitious?  Not really… but belated greetings are looking better and better.

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Painting with Lenny

Hello again dear friends! When I was driving my mother to the airport yesterday, we passed by this charming wooded glen that framed a pond… there was this narrow dirt road that meandered into the distance… actually it was an Interstate; but I imagined that it was a country lane. There was a cheerful white clapboard house with a small dock that edged into the pond.  The birds were chirping, and you could hear the rustle of squirrels and chipmunks scampering in the undergrowth.  Well, we couldn’t really hear anything because our windows were rolled up and I drove by too fast! Mother was worried about missing her flight back to Minneapolis!  Hah, hah, hah!

So you know what I’m thinking?  You’re right!  That wooded glen would be a perfect subject for our painting today!  So let’s get started shall we? Let’s prep our palette with the colors we’ll need.  I love doing this!  We’ll need reliable Burnt Umber and Raw Sienna!  Do you remember those colors?  When I was a little boy, when friends came over to play, my Mother made me share my crayons… I would give my friends Burnt Umber and Raw Sienna to use and I kept the good colors to myself!

OK, what else?  Hmmmm. A little Prussian Blue, a touch of Cerulean, some Cadmium Red… don’t you love saying Cadmium Red? Cadmium Yellow and now a dab of Yellow Ochre.  Next Viridian, Cobalt Violet… oh sure, English Light Green, Emerald.  Some Black and of course White.  Must have White!  Don’t you love the way White looks like a Carvel Vanilla ice cream cone without the cone?  I’m putting on extra white!  Sometimes I just wish I had a bigger palette!

Next… a bottle of Tanqueray Gin, a bottle of Noilly Pratt Dry Vermouth and the necessary accoutrements!

Alrighty then… let’s put the gin and a wee bit of vermouth into this handsome glass pitcher, fill it with ice.  Let’s stir enthusiastically, and say together, You who know all, thank you for providing us essence of juniper and the other obscure botanicals responsible for creating this sacred liquid! OK, let’s strain carefully into a generously sized pre-frozen Martini glass… don’t spill any onto the palette!  Don’t won’t any to go to waste! And for a finishing touch, lemon twist, stuffed olives or Gibson onions?  Today, I think it’s three of these plump olives!  Let’s impale the olives on this little plastic sword.  There… I like to imagine that I am the Duke of Marlborough at Blenheim giving it to the Franco-Bavarian Army!

Let’s take a sip! Hmmmmmmmmm, how dry it is… boy that’s good!  OK, time to paint!!

Let’s take some Cerulean, a little bit of our glorious White and an eentsy-weensty Cadmium Yellow and blend them for our sky.  There… that looks about right… a little more white… better.  OK, let’s take our palette knife and coat the sky!  I love a palette knife… sometimes I use this to cut coconut cake with frosting!  Do you know why I like coconut cake with frosting?  Because the frosting looks like tiny mounds of white oil paint! One time the frosting looked so good that I decided to put some on my palette for a little snack while I paint; but that lead to an embarrassing incident… so I don’t do that any more!  Hah, hah, hah!

Time for some evergreens.  I think of them as the stately sentinels of the forest!  Let’s put them on this side, and why not? A few over here, too. After all this is a happy place.  And do you know what makes me happy?  Yes, a quick sip of my Martini, and now it’s time for a happy gingko tree!  Don’t you love to say gingko?  I do. Gingko! Gingko trees go back to the Jurassic Era.  Let’s put our gingko in its fall colorings.  We’ll mix Cadmium Yellow and a tad of Sienna to create a brilliant autumnal gold.  There!  You know what?  Let’s put a Stegosaurus by our gingko!  Let’s take some of our Burnt Umber and a little Raw Sienna and make a happy Stegosaur approaching the pond to have a drink. You don’t have to put a Stegosaurus in your painting. You can put in a Kentrosaurus in your painting if it makes you happy!  Remember, this is your painting!  I’m going to make my Stegosaurus even happier by putting some splashes of Cerulean and Cobalt Violet on his back plates!  There’s a happy fellow!

Over on this side of the pond let’s put a playful Rottweiler!  And?  He’s about to get a stick, and what’s this behind these low shrubs?  Why our spirited Rottweiler has stumbled upon Norma Fensky and that tool Jerry Sherman in flagrante delicto! And let’s just put a suggestion of under things over by this forsythia bush.  A push-up bra there and size 44 waist boxer shorts… there.  Perfect! Isn’t this special?

Painting sure is thirsty work… you know I think this Martini is a top five effort!  Clearly one of my best! And this is a superb olive… I like them on the firm side, don’t you?

OK… time to put in our friendly cottage.  I think it should go about here… but you can put your cottage where you want to.  Remember, this is your painting! I think I am going to put the front screen door hanging by one hinge… and let’s give the dock a wonderful weathered look like it’s in need of serious repair. And let’s put a small rowboat half on land, and half under the water. There… a nice homey touch that gives our painting an air of refreshing authenticity.

Let’s add that dusty lane curling into the distance now.  There.  Maybe you’ll want to add the owner of the cottage passed out under the rhododendron?  Or just walking away in handcuffs with a State Trooper? Remember… make this painting yours! I think I’ll leave this a deserted road and maybe just put some orange reflective tape that indicates that this area was a crime scene. There!  I think this composition is coming along beautifully, don’t you?

Do you know what Saul Bellow said about Martini’s?  One is not enough, and three are too many!  So before we put in some happy clouds, let’s quickly mix up another Martini. Ahhhhhhhhhh, another superior example of liquid art!

Right!  Time for some fun clouds!  I love clouds… don’t you?  Not the streaky kind… the puffy kind.  So let’s put a few here.  They remind me of plush marshmallow’s… or lovely frosting on coconut cake!  Hah, hah, hah.  Happy clouds… put them where you’d like.  And I think I am going to add a Delta 727 heading to Minneapolis over here. Uh-huh.  And why not put a tiny speck way over here next to this happy cloud?  Do you know what that is?  It’s a Lockheed Martin F-16 Fighting Falcon armed with Sidewinder missiles!  Won’t Mother be surprised!

There! Oui, c’est fini! And ready for the Louvre! And thank you dear friends for painting with Lenny today!

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Adult Macaroni & Cheese

Macaroni and cheese is another “comfort food” that can act as a gustatory return to foods we loved when we were kids. And there is a little kid in us that never departs! Call me short-changed; but I never had “mac and cheese” as a kid. Yet it was a dish that we made for our kids. And if memory serves, they liked it. The boxed varieties are easy to make, filling and cheap.

 The idea of “elevating” a common dish to a higher status is certainly not new. There are countless casseroles that certainly begin with simplecity, and then other ingredients are added to make something new and in certain cases, something special.

This is a “special” dish. Lobster has the way of doing that! I first had it at Carol Peck’s Good News Café in Woodbury, CT. Carol is a gifted Chef.  Her dishes and seasonal fare are superbly prepared, exceptionally presented, and served by a highly competent and well trained staff.  It doesn’t get better.

Her Adult Macaroni and Cheese is sinfully good. After Thanksgiving, I was in the mood to try something different. Why not Carol’s “signature dish?” I went looking for recipes on-line for macaroni and cheese with lobster and found several.  All seemed about the same… more or less with the same ingredients, and ease of assembly. I just dug a little deeper ‘til I located her recipe which is presented below.

My choice of wine differs from many of the suggestions I saw on-line… usually a richly styled Chardonnay was the recommended pairing.  As much as I love White Burgundy or Chardonnay, it just doesn’t play into the opulence of this dish. Rather the wine should be more minerally based with a bit of a crisp edge to cut thru the richness. Several wines come to mind… Pinot Blanc from Alsace, Verdejo from Rueda, a Grüner Veltliner from Wachau, or a Sauvignon from theLoire. At Carol’s Restaurant I usually opt for a Pinot Blanc. For my first go at making this dish, I am going to give the Loire a shot.

n.b. If you are committed to the idea of a Chardonnay… make it a 1er Cru Chablis.

Pierre Chainier Pouilly Fumé ’10  (Loire, France)

The greatest Sauvignon Blancs in the world hail from the Loire Valley in France. In particular from two appellations: Sancerre and Pouilly Fumé. The Pierre Chainier is a great example of this appellation. The wines are famous for their gunflint character and develop superb smoky aromas from the local soils that match with fresh and alive citrus fruit and gooseberry. This sophisticated white is great as an aperitif, awesome with shell fish and seafood. White-yellow with hints of silver. Very aromatic on the nose. The palate is fresh and zippy at first, leading to the crisp fruity flavors of classic Sauvignon Blanc.

Adult Macaroni and Cheese

Ingredients

6 ounces of Tanqueray Gin
½ ounce of Noilly Pratt Dry Vermouth
A goodly amount of ice
4 blue cheese stuffed olives
8 sprigs fresh thyme
8 sprigs fresh flat-leaf parsley
12 black peppercorns
1 bay leaf
2 lemons cut in half
4 1½ pound live lobsters, preferably fromMaine
Handful of coarse salt
2½ pounds dried penne
3 tablespoons vegetable or olive oil
2 cups freshly grated Parmesan cheese
2 cups provolone cheese (imported, grated)
1 pound fresh spinach, washed, dried, and chopped
3 cups heavy cream
1 tablespoon truffle oil
Coarse salt and freshly ground black pepper to taste

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 cockamamie 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. To cook the lobster fill an 8-10 quart pot three-fourths full with water. Add the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, then drop them in the pot. Cover and bring to a rolling boil over high heat. Add the lobsters and cook 12 to 15 minutes. Drain the lobsters in a colander, cover with ice, and let cool.
  3. When the lobster is cool enough to handle, pull the tail from the body and remove the claws. Discard the body, or reserve for use in a sauce or stock. Cut the shell from the tail using a knife or scissors and remove the meat. With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws). Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside until ready to assemble the pasta dish.
  4. To cook the pasta, fill a 6 to 8 quart pot with water, add salt, cover, and bring to a boil over high heat. Add the penne and stir. Cook the pasta for approximately 8 to 10 minutes, until al dente. Pour into a colander to drain. Do not rinse the pasta; just toss it to remove any excess water. Sprinkle the oil over the pasta and toss with a large chef’s fork. Pour the pasta onto a sheet tray or shallow dish to cool (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cool to room temperature.
  5. When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper. Transfer to a large round, oval, or oblong baking dish and bake for approximately 25 minutes, until bubbling hot. Garnish with the lobster claws.

Miscellany

Carol’s recipe calls for this dish to serve 10 for a buffet. I  halved it. Also, I decided to use frozen lobster tails.  I love the texture of South African lobster, a bit firmer than theMaineversions.  I unthawed them and used two (total weight just under 1½ pounds) and followed the cooking instructions.

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