His Name Was Merwin

It caught me by surprise, too! Even as I sip my whisky here at Ash Creek, surrounded by familiar faces, I have to smile. I think back to another night, some thirty-two years ago, to another bar… Sinbad’s on the Detroit River. I will never forget the night… for two reasons. First, they served the best martini on the rocks I have ever had, before or since… it was served in a brandy snifter the size of a gold fish bowl. And second, for the conversation I shared with a stranger. A stranger of significant personage as it turns out.

I had just spent the day and part of the evening in my labor of selling clothing and furnishings to the “button-down crowd” of Grosse Pointe. Morty Coe, my colleague at Chipp decided to call it an early evening allowing me to enjoy a martini by myself.

The early stages of a martini point the senses. Refreshing hint of the lemon twist.  Crisp. Invigorating.  The languor and torpor only to come later. I think it must have been at sip two when I first took notice of him. A slow but steady gait, as he walked into the bar. He had a quiet manner, old clothes thread bare; but clean like him. He looked around for an opening and settled for the stool to my left.

He ordered a bass ale and a Lagavullin in a snifter, a glass of water on the side. He downed the Bass in two successive gulps, as if to quench a raging fire. Then he took a bar straw, dipped it into the water, put his index finger at the top of the straw and extracted a tiny amount of water and then surgically applied two drops to his single malt. He swirled the whisky and put his large nose into the snifter to take in its aroma.

“There!”

The precision to this act was a bit un-nerving. It was like witnessing Leonardo’s last brush stroke in completing Mona Lisa’s smile.

He raised his snifter, and without much fanfare, said to no one in particular, “Here’s to you Walt Disney, you dirty cocksucker!”

He took a healthy sip of the whisky, closed his eyes to focus its soothing flavour, pursed his lips, opened his left eye and raised its eye brow and asked me, “Do I look like a dwarf?”

There were questions he could have asked me… “Did you vote for Nixon?” or “Did FDR know about Pearl Harbor in advance?” But “Do I look like a dwarf?” was certainly a surprise. I judged him to be my height, maybe an inch or so more… and I’m 5’8”.

He took another thoughtful sip. “Like Disney, do you? Well… when I first met him, I liked him, too. My brothers and me, we all did. Sorry, my name is Merwin…” And he extended his hand to me, and punctuated the gesture with a warm smile. I accepted the handshake and hoped privately that the conversation had concluded, or maybe would shift to another topic.

“It was 1935 and my five brothers and me were living in Eva Goldfarb’s rooming house in Brooklyn. This Eva Goldfarb was some piece of work. Mr. Goldfarb had been a wealthy fur merchant. He traveled frequently to Russia on business to purchase pelts… and on one visit he met Eva, married her and brought her back to America. Eva stood 7′ 2”. Goldfarb was at most 5′ 6”… at least from the photos I had seen of him. By the time we met Eva he was already on the other side of the grass.  Goldfarb committed suicide in the market crash and left Eva with nothing but their large house in Brooklyn Heights. 7’2” Eva turned their home into a rooming house to pay for expenses.”

I tried to picture a 7’2” woman. Wilt Chamberlain was that height. No one else that I could think of.

“Well… me and my brothers moved there after our parents had died. Mamma had gone first in a flu epidemic and Pappa died in what was described as an industrial accident. My two older brothers, Lenny and Nathan had work in the diamond district. My twin, Irwin and I worked as converters in the garment district… we bought and sold gray goods. Then there was Manny and Benjamin they were still in school. Bennie… we called him ‘Bennie the Ball’, because that kid had all the girls on a string.”

He finished his whisky, and a second whisky was placed in front of him without asking. Obviously, a regular patron of Sinbad’s! He went thru the same careful routine of adding two precise drops of water to his snifter of Lagavullin. He breathed in its fragrance, and returned the glass to the bar.

“Me and my brothers have always been close.  Maybe that’s what happens when you lose both parents at a fairly young age. We have always taken care of our own.  But we could cut things up pretty good at Eva’s house. You gotta understand, she was 7’2”! She looked like a prison guard or something… and she dressed in these severe clothes. Scarier than shit, let me tell you!”

And he raised his glass, and in one steady sip, polished off his second whisky. I blinked. It was like the very memory of this woman had to be purged from his mind. A third whisky was placed in front of him. It’s nice to be known.

“I guess the word got out about these six guys living with this ‘Amazon’. Sure, we would see people stroll by on Sundays to check us out. That’s natural. Who would believe such a story, know what I mean? How it got to Walt Disney, I can’t tell you. But it did. He showed up on our doorstep in Brooklyn Heights one Sunday afternoon. He even asked Eva if he could stay for dinner. Not that we knew who he was… but she said fine, and charged him $1.25 for dinner. He was quiet enough… he had a pad of plain paper and he kept doodling his entire time.”

He shook his head. Proceeded to the ministration of his drink. He smiled, briefly and sipped.

“Anyway, when dinner was done Eva stood up, and as was her custom, she began ordering everyone around. Merwin you do this, Nathan take care of that… on it went. We did as we were told, her shouts filled the house. It wasn’t particularly pleasant. It was the price we paid for an affordable rent. I don’t think Walt had anything to do with the clean-up and chore activity. Eva must have felt that the buck and a quarter satisfied his requirements. He continued to doodle in his pad. He may have asked us a few questions… what were our names. He pointed to my kid brother, ‘what’s the dopey one’s name?’ He point to Bennie…. ‘oh, that’s Bennie the Ball!’ And he just laughed.”

The story was now emerging on to familiar turf.

“So, 1937 rolls around and out pops ‘Snow White and the Seven Dwarfs’ from the Disney Studio! But Disney changed the facts! Snow White wasn’t some pretty young thing and we weren’t dwarfs! She was a 7’2” dominatrix and we were just normal size guys… maybe we looked like dwarfs standing next to her. And we didn’t do no whistling while we worked… in the rooming house or anywhere else. Sure a couple of us worked in the gem trade. But the guy got it wrong. He ruined us!”

I just nodded. Interesting story. I nursed my martini… tried to make sense of the narrative.

“But you only had 5 brothers… how did Disney come up with the seventh dwarf?”

“I knew you were going to ask that! We think that he just made up Sneezy. And maybe things wouldn’t have taken a bad turn. But that Evil Eva decided to exploit the situation by putting a sign on the front lawn: JOIN SNOW WHITE AND THE SEVEN DWARFS FOR SUNDAY DINNER $2.”

A fourth whisky was called for.

“At first we went along with it. Eva got a costume, that blue and red thing… and so did we.  The tights itched, the shoes were uncomfortable and the dumb hat made my head sweat.  She even got a kid from the neighborhood to come in to play the seventh dwarf. Do you think that we saw any scratch? Not a penny! Eva kept it all… and the people came to see us! We had to sing the fucking songs, and frolic around. Eva made us do it!”

I couldn’t resist… the question just burst out. “Let me guess? You were Grumpy!”

“How’d you know?”

I wanted to say that maybe Disney had type-casted him correctly. But that’s how bar fights start. I made a decent recovery, “Just a guess; but if Disney got it all wrong, it follows that he got you wrong, too.”

“Yeah. I’m no dwarf. But do you know what happened to me just last week? I went back to New York is visit Manny. He lives in New Rochelle now. We went into the City to grab a knish from Yonah Schimmel’s… and someone comes up to me and says, ‘I know you! When I was a kid my parents took me to a place in Brooklyn for dinner with Snow White and the Seven Dwarfs. You’re Grumpy!”

He asked for his tab.

“It’s like I am still a dwarf, right?  Yeah, I’m Grumpy; but you can call me Merwin.”

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Mommie Soph Returned

I love dreams. Even those that are based in anxiety have an extraordinary interest value to me. And full nightmares? Not a favorite; but also interesting. However, the dreams I treasure the most invariably involve visits from folks who have moved to otherwise inaccessible neighborhoods.

Such was a recent case when my Grandmother, “Mommie Sophie” interrupted my sleep. I could hear her clatter in the kitchen from our breakfast room. She called out, “Do you want apple sauce or sour cream?”

I am sure that there were other things that took place in the dream… I just can’t remember them. Nor did I see her… but hearing her question was enough to fill a lake with memories.

The question of apple sauce or sour cream could have pertained to only one thing… what did I want as an accompaniment for the latkes (potato pancakes) that she was preparing. In our home, Mommie Soph’s latkes were a highlight food… it was one of the “sacred trio”: chicken soup, gefilte fish and latkes. Mommie Soph was the Escoffier of those three dishes. Put a Jew on an deserted island with those three items alone and life would be sustainable (of course, for this Jew I would have to add Tanqueray Gin, Noilly Pratt Vermouth, several cases of white Burgundy, Gibson onions and a subscription to The New Yorker).

I don’t recall latkes as being a “seasonal food”… something to have during the eight day festival of Channukah (lame excuse, if you ask me, to enjoy such an important staff of life). But for sure, whenever we had them it was a treat… and because it was Mommie Soph who made them, there was more than enough to go ’round. And believe me, what other humans would think of as enough was about a quarter of what Mommie Soph thought was enough.

Mommie Soph did not know from food processors. She used a hand grater for the potatoes and onions… the type that would reward the chef (and sous chefs like Lynn) with scraped knuckles and reddened fingers. Mommie Soph was definitely from the no-pain-no-gain school. But the texture had to be right at the assembly stage so that the latkes would be crispy on the outside and moist on the inside. Were she here now, I think that she would still be using a grater.

It is not that I have gone without since Mommie Soph’s passing. Ellen made excellent latkes, learning the trick to using a food processor while still maintaining the crucial texture. And I have had other good examples, too.

It’s a shame that we have to be concerned about stuff like cholesterol and putting on pounds. I can assure you that these were never front and center concerns of my Grandmother… she was concerned with happiness and satisfaction. You had doctors to handle the other stuff… and if they didn’t a good enough job, there was always chicken soup.

My “dream” had a couple of inaccuracies… today, when it comes to latkes I am a confirmed “sour cream man.” I don’t think Mommie Soph would have asked me for my preference anyway. I think I was either apple sauce or plain back then. Anyhow, she wouldn’t have had to ask, she would have known. Also, I don’t think I would have been waiting in the breakfast room… I would have been in the kitchen, close to the action and would have been nibbling on the burnt scraps and maybe cadging one from the stack that was beginning to pile high.

There was that nano-second when I got up from my sleep when I thought that Mommie Soph was still there… and that felt as good as any latke that I have enjoyed. Too bad there isn’t a way to time these visits… do you think if I placed a store bought potato pancake under my pillow at night it might act as bait? No… Mommie Soph would never have approved of store bought… although a good crisp half sour pickle might do the trick!

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Quod Erat Demonstrandum

“It’s your turn.”

“OK. Let’s see… a Fascist Dictator, a Lerner and Lowe Musical & an ungulate.”

Pardon me. I should explain. I have known Raymond Bellaga since we were little kids. Best friends. And that lasted thru my divorce, and Raymond marrying my ex-wife. Nothing can destroy our friendship… not even an ex-wife.

As long as we have lived within 150 miles of each other, we meet for lunch on the third Friday of each month… unless the Friday falls on a holiday. The choice of location alternates as does the financial sponsor. One person chooses the venue, the other guy picks up the check. It has worked out smoothly once we got beyond the game of trying to stick the other guy with a check the size of the National Debt.

The it’s your turn, in this case, didn’t refer to the choice of restaurant, or who had to take out his wallet. Rather it referred to a mental game we have engaged in since forever. Well… at least since High School. I’ll tell you how it all started.

In the summer between our Junior and Senior years, we spent a lot of time on the beach in Woodmont. We both loved the beach, water and the sport of acquiring a serious tan. Most of all, we loved to talk. We talked about everything, and talked non-stop. Or so it appeared. Even after a topic had been exhausted, there would be only the most brief pause before the next topic would be engaged. We could spend hours in this manner… moving between sea and sand; but never letting the thread of the conversation drop. The only break being if a great looking girl came into view… and then it was a matter of skill to somehow incorporate her presence into our subject manner.

One day the matter on the table for discussion was desserts.

Raymond noted, “the dessert of perfection is cheesecake. It has all the key ingredients. Simplicity. Texture. Flavour. And it is adaptable. You can add strawberries, blueberries, cherries… any fruit topping and you transform the dessert from a ‘dry’ dessert to a ‘wet’ dessert.”

“Cheesecake? Yes. Fruit? No. You can’t violate the cheesecake with additives. Would you guild a rose? Besides, for a dessert to be excellent you have to be able to comfortably have room for a second portion, and the fruit would get in the way. Anyway… that’s the way cheap restaurants serve it… with syrupy fruit.”

“Hey! Doesn’t that look like Marcie?”

“Marcie? That girl looks like a pear. Marcie’s not built like that.”

“OK. Match a girl from our class with a dessert.”

“That’s easy. Naomi and tropical fruit salad.”

“Nah. That doesn’t work. It has to be lemon meringue pie. Definitely. Naomi and lemon meringue pie!”

“How’d you figure?”

“Well… Naomi has that great smile. It’s like the smile pushes her face up high on to her cheek bones and then it brightens her eyes, and then even her curls seem to lighten. It’s like the sun is out. Happy, like. And that’s definitely lemon meringue pie. It’s a happy dessert, no? Look, you have those peaks of meringue, each tipped in tan… you know, like the sun has given them just a little colour. Then you have that pretty lemon yellow. That’s like a smile. I love the smooth texture. So soft; but firm. Tell me… Naomi has to be soft and firm! And then there is the taste: sweet and tart. Tell me that’s not Naomi! Quod erat demonstrandum!”

“That’s pretty good good. Your Mom makes great lemon meringue. What happens if we add something?”

“You mean you want more than soft and firm?”

“No, you idiot! I mean, associating two different things is sorta easy. Anybody can do that. The real test is adding a third element. Like: a girl from our class, a dessert and a State Bird.”

“A State Bird? You’re crazy!  Who knows State Birds… besides the Bald Eagle?”

“Please… the Bald Eagle is our National Symbol… it’s not a State Bird. Come on… the State Bird of Connecticut is the Robin!”

“Fine. Can you name any other State Bird?”

“How ’bout the Mosquito and New Jersey?”

“See! Even you can’t come up with anything other than the Robin!”

“True. But it works, I just lucked out. Naomi, lemon meringue pie and the Robin. Robin red breast. Breast? Naomi has great breasts. See? Now that’s a perfect association!”

“Yeah, you lucked out alright!  You just like Naomi’s breasts!”

And that’s how it all began. On a tiny patch of beach we invented a “game” that would keep us amused for the next 40 years. Coming up with the topics, which was the real fun part, would be the responsibility on an alternating basis. Invariably the game would pop up as a “fill”… when there would be a quiet, or a lull. But, and this is important, if it was your turn you were expected to have the three elements immediately prepped to plug the gap… otherwise you would risk an I’m waiting!, and if that wasn’t hint enough: it’s your turn.

One more item before we return to our story. You were judged on the quality of the element combination. If you offered a “bullshit” combination, you would suffer a serious rebuke. There was the time that I came up with a farm implement, an Academy Award winning Best Supporting and a lineman from the Colts 1958 Championship Team.

“Bzzzzzzzzt! Penalty! You know the rules… not more than one human! And, I am also assessing an unsportsmanlike conduct for selecting your damn Colts again. This is the third time, and that’s total bullshit! And I am going to fine you $.50 for lack of creativity. If happens again you might get suspended. Now, I’m going to hit the john, when I return you better have something new to offer!”

See what I mean about a rebuke? Talk about pressure! I learned my lesson, though. I didn’t even use the Colts last year when they won the Super Bowl!

Over the years we’ve had some pretty incredible combinations.

 

“Fascist Dictator, Lerner & Lowe and an Ungulate?”

“Yeah. And you can’t use Adolph. You’ve already used him for bad mustaches.

“OK. I’m ready. Juan Peron, My Fair Lady and a camel.”

“Explain.”

“Well, you said I couldn’t use Hitler. I knew I should have used Janet Reno for bad mustaches. And I didn’t want to use the obvious… like Mussolini. Peron seemed like a sophisticated choice. I couldn’t use Evita for the musical because that was Andrew Lloyd Webber. But My Fair Lady seemed to work because Juan had to deal with Eva, and Professor Higgins had to deal with Eliza Doolittle. And the camel has to work because what lady doesn’t want a Camel’s Hair overcoat! Q.E.D.!”

“Brilliant Ray. Really. One of your best!”

“Does that mean that I don’t have to pay today?”

“Absolutely not. One has nothing to do with the other!  But instead of ordering the 3LB lobster and a bottle of Montrachet… I’ll give you a break and order the ragout of venison and a Clos des Papes.”

“You’re a true pal.”

“Oh, one more thing… it’s your turn.”

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Please Pass the Port

“Would you be so kind as to please pass the Port?”

Here we go. I wish I could leave the table. “Would you be so kind…” He sounds like a supercilious idiot. On one occasion somebody said I had a “supercilious” manner. I didn’t know what it meant, and then I forgot to look it up. Anyway, how can you look something up if you don’t know how to spell it? I still don’t know what it means. But this jerk has to be supercilious! “Would you be so kind…” Give me a break.

“What a charming etched decanter!  Is it an antique?”

Look at him fix his shirt cuffs! Nice cuff links… if you work for the mob or are a pimp! Look how big they are! They are the size of gold strawberries!. I bet he is wearing gold chains, too. He wants everyone to stare at his big gold cuff links. Isn’t everyone impressed?  “Charming etched decanter.”  Oh, God… I’m getting sick.

“And what is the Vintage are we going to experience tonight?”

Experience?  I thought we were going to drink it.  Maybe he is going to rub some into his scalp.  No.  He’s probably wearing a hair piece.  Maybe just a dab behind each ear?  Can cuff links be supercilious?

“Vintage Port is not made every year.  The weather has to be just right.  A cold wet winter sets the stage.  Spring must be hospitable when the buds appear on the vine.  Summer, beastly hot.  Just a touch of rain in late August or early September… this helps plump up the grapes.  Then bone dry for harvest.  If all those things happen we are well on the way to making Vintage Port.  After 16 months aging in wood, the wine will be presented to a Panel of Tasters from the Port Wine Institute for approval… if it is deemed worthy… Voila!  Vintage Port!'”

Voila!  I’d like a ginger ale.  Or maybe a whisky.

“You say we’re going to have a 1963 Graham’s? Oh, my, my!!”

Everyone look under the table.  I bet he has an errection!

“Graham’s 1963!  It’s one of the greatest Post-War Vintages.  What a treat.  Perfect weather conditions for making perfect Port.”

Oh joy… get ready for a weather report from 45 years ago. Can someone pass the cheese tray before it rains.

“The winter had a goodly amount of rain and snow.  But the vineyards were well dry by late April.  The rest of the spring was a bit wet; but not overly so.  Then a glorious summer of dry sunny days!  And then as if on cue… a light rain in Mid-September.  And then a dry harvest!”

1963? Wasn’t it sunny in Dallas?  Can a hair piece be supercilious?

“And now… to the wine.  A deep ‘robe’, with colour beginning to fade at the rim.  That’s to be expected!  You’d be fading at the rim after 45 years, too!  Ha, ha.”

A hair piece and a wit!  I think I need that whisky now.  Fuck the Port.

“Let the aromas cascade over you.  Taste the rich sinuous fruit, excellent concentration and depth of flavour… and this is the stunning part: finesse and elegance.  Feel the liquid coat your palate.  The texture?  It’s like a silky cream.  What breeding, what power! This is a mere babe!  It has decades remaining.”

I felt the table move and lift.  He definitely has a major league “woody”.  I think the women are beginning to blush.  A “mere babe”?  This guy is a wine pedophile!  A piece of dung hiding behind a fancy shirt and gold cuff links!

“I happen to have Decanter Magazine’s review of this wine: ‘Remarkably youthful and vibrant, classic Graham richness is offset by crisp acidity lingering onto the finish.  A brilliant wine now but will develop for 20 years plus'”

Decanter Magazine?  I have an original issue of the first Dick Tracy Comic Book.  Mint condition.  I have it in the car.  Maybe I should bring it in?  I happen to have a review that was posted on eBay.

“And for the gentlemen at the table I have brought has some extraordinary Havanas that I picked up on my last trip to Moscow.  Exquisite cigars to enjoy with a breathtaking Port.”

Cigars?  Cigars?!  Poke me in the eye with a hot stick! Lucky that I have brought along my personal supply of farts.  And I am now going to add to my reserve.  I am going to ask the hostess, if she would be so kind, considering that I have an acute cholesterol sensitivity, in lieu of the cheese tray, if she could get me a vegetable medley plate of garbanzo beans, brussel sprouts and cauliflower… and a small side portion of greasy pork chops.  Thank you.

“My oh my.  It can’t get any better than this!”

Wait ’til I summon a fart.  It will be like a cherry on the sundae.

“I hope that you are enjoying this as much as I am.  I would like to extend my thanks to our host and hostess.  Please join me in raising a glass in praise of a wonderful dinner, wonderful wine, wonderful company… and a wonderful and gracious host and hostess!”

“Here, here!  And please pass the Port.  By the by, do you happen to know the correct spelling of the word ‘supercilious’?”

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