Neil Gaiman wrote back to me

Or at least he answered the long comment I wrote to him in his blog.

Back story:

As part of a writer’s charity fundraiser, Neil agreed that if the group met its stretch goal, he would record a video of himself reading Dr. Seuss’s Green Eggs and Ham.  They did, and he did, and did it quite well.

The problem is that recently I’ve been thinking about some of the other ways you can read that text, and the alternate readings are both bothersome and valid, in my mind.   So I wrote him.   I went to his journal, and found the “Ask Neil” link, and wrote him a long comment about my difficulties with the text.

And today he replied.  He wrote a graceful comment acknowledging my concerns without discounting them, but also gently chiding me for going lit-crit on the text (which, fair go’s, I did).  If you want to see my comment and his response, they’re both right here.  Scroll all the way to the end, and there I am (anonymized, because trolls and haters).

Posted in Reading | 1 Comment

Cooking things: Apple-raisin-curry stuffed pork chops

Pork Chops with Apple Raisin Curry Stuffing

Serving Size : 6

Amount  Measure       Ingredient — Preparation Method
--------  ------------  --------------------------------
  6                      pork chops — butterflied
                        -----STUFFING-----      1/4           cup  butter      1/2           cup  onion — chopped   3                     apples — pared & chopped      1/2           cup  raisins   1           teaspoon  curry powder      1/2           cup  bread crumbs
                        -----BREADING-----   2                     eggs — beaten   1                cup  bread crumbs      1/2           cup  almonds — finely chopped

Sauté the onion and apples in butter.  Add the raisins and curry powder and cook for one minute.  Add the bread crumbs, then cool the mixture.  Set aside.

Pound the chops, then stuff them.  Dip the whole pork chop with stuffing in egg mixture then roll in the nut/bread crumb mixture.  (Make sure pork chops with stuffing are sealed with a toothpick before they are dipped in egg mix.)  Bake at 350 F. for 50 minutes.

This was a hit.  I forgot to put the bread crumbs into the stuffing, but didn’t miss it.  Instead, I mixed the leftover breading with the egg wash and scattered it over the chops before I put them in the oven.

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So I cooked a thing: Chicken with Peppers and Sausage

Over the last couple of years I’ve been really discouraged about cooking anything.  M has no sense of culinary exploration at all, and L was willing to go any-way-for-a-pint.  But with the new year, L has decided to try on the paleo diet and M is kinda-sorta going along with her, which means that some of my starchy go-to rely-ons have to go out the window.  About the same time, I had to find a replacement recipe database for my beyond-venerable copy of Meal-Master, which I could barely get to run even in XP mode under Win 7.  I ended up going to MasterCook, which is among the best known and most popular of the various recipe applications around, and which handles Meal-Master imports with relative grace.  (I had more than 13,000 recipes in MM, and was not ABOUT to do anything that required major massaging to make export-imports work.  I did that once going from QuikBook to MM.  NEVER AGAIN.)

Although MasterCook did handle all the imports pretty gracefully, there are invariably things that aren’t perfect, and things you adopted as conventions years ago but don’t like any longer and want to change, so there is still stuff to tweak and clean up, and I’ve been doing that.  And doing that, and seriously looking at a lot of recipes again, I started thinking “hey, that might be a nice thing to cook” more and more often.

And that has led to me starting to choose actual dishes to cook, and making shopping lists, and things like that, and I think I will post things that I cook here as a reminder of what I did and whether it worked out.  Tonight I did a chicken and Italian sausage and peppers skillet.

Chicken With Peppers and Sausage

 Amount    Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/2        pound Italian sausage links
  1             large red bell pepper
  1             large yellow bell pepper
  1            medium red onion
  3       tablespoons olive oil
     1/2     teaspoon dried thyme
  2                   chicken breasts, no skin, no bone — halved
                      Salt
                      Pepper
  4         teaspoons balsamic vinegar
               sprigs thyme — garnish

About 40 minutes before serving, in a 15” skillet over medium heat, heat sausage and 1 cup water to boiling; cover and cook five minutes.  Remove cover; cook until sausages are browned, about 20 minutes, turning sausages frequently and pricking them to release fat.

Meanwhile, devein the peppers and cut each one into ½” wide strips; cut the red onion into thin wedges.  In a three-quart saucepan over medium-high heat, cook the peppers, onions, and thyme in hot olive oil about 10 minutes or until vegetables are fork-tender, stirring the mixture frequently.  (UNDERcook this; it will continue to cook on the residual heat.)

Cut each chicken breast in half; sprinkle lightly with salt and pepper.  With a slotted spoon, remove sausage to paper towels to drain and cool slightly; thinly slice sausage diagonally.

In sausage drippings remaining in the skillet over medium heat, cook the chicken breasts until tender and browned, about 10 to 15 minutes.  (I had to add a couple of tablespoons of bacon dripping; the sausages were quite lean.)  To the chicken in the skillet, add vinegar, vegetable mixture and sliced sausage; heat through.  Garnish with thyme sprigs to serve.

I overshot on the peppers and they weren’t as crunchy as I wanted, although they tasted nice.  Adding the balsamic vinegar meant I really didn’t need to add any salt to the chicken when cooking it.

Posted in Food and Cooking | Tagged , , | 1 Comment

Dinner with Olivia

Friday night I found myself at liberty since M, who is a culinary philistine, and L are out of town, so I wanted to go somewhere more interesting to eat than the neighborhood Tex-Mex joint.  I pulled Olivia’s name at random from the Austin Chronicle’s food issue, and it became the night’s adventure.

I walked in about 8:30 (I’m a fan of late dinnertimes) and only had to wait a couple of minutes for a table.  The restaurant was quite full and the noise level was … noticeable, but not dreadful.  I asked the waitress for recommendations from the menu to fit around my diet restrictions—not a lot of carbs because diabetes, and no shellfish at all because anaphylaxis.  She recommended the pork loin with mole and rosemary grits, and I said yes to that, but not without thought—the ox tongue looked tempting as well, and I never get organ meats at home.  She also talked me into a crispy honeycomb tripe appetizer, which wasn’t hard because as mentioned, I never get organ meats at home.

The tripe was great, a combination of unction and crunch that paired very well with the lightly candied walnuts and roasted grapes that accompanied it.  I had a quibble or two with the herb mélange they sprinkled it with, but was easily able to eat around the ones I didn’t care for.  (Mint:  great idea, tarragon:  well, maybe, flat-leaf parsley:  not so much).  I think I surprised the chef a bit with my order.  He sent the waitress around later to see whether I actually liked it.  I did, and sent my plate back quite empty.  It turned out to be more filling than I expected; together with a bowl of pommes frites, also from the appetizer menu, it could have made a perfectly respectable dinner.

There was a longish interval before my entrée came; I don’t know what that was about.  Still, when it did come it turned out very interesting:  a sliced collop of tenderloin on a bed of grits sauced with a broad stripe of mole, and decorated with dabs of sautéed banana and pickled onions.  The pork itself was cooked slightly pink in the center, nicely avoiding dryness and toughness.  The mole was more peppery and lively than I expected, with chile flavor very much to the fore and nuts and seeds retiring into the background.  The grits were somewhat salty by themselves, but not obtrusively so taken with the pork.

Since I was so full from the tripe, I ended up eating only half the pork and having the rest packed to go.  The waitress tried me with the dessert menu, but I was too full to essay it, although the tobacco vanilla panna cotta sounded intriguing. I’m not sure about some of the others, though.  (Bread pudding with ROASTED SPAM ICE CREAM??  Seriously??)

Appetizer and entree for one ran me $43 with tip, which was OK for what it was.  Olivia isn’t something I would do every day, but it was certainly a nice treat and a change from the daily plod.

Posted in Austin, Food and Cooking | Tagged , , | 2 Comments

How I rip vinyl LPs to CD

I know I have mentioned before in passing that I’m gradually ripping our vinyl collection (about 700 LPs overall) to CD so we can listen to them on the computer, or in the car, or anyplace else that you can’t take a component stereo system. Over time, people I’ve told about this have asked me what hardware and software I use, and what my procedure is, so they could try it for themselves.  L has been particularly insistent about it for friends of hers whom she’s told about what I’m doing. Until now I’ve never documented the process, mostly because I’m lazy and writing down the procedure was too much like work.

However, last Saturday I ended up taking M to an art show (“art show,” hell; it was nothing but a church revival in disguise) where her school art club was exhibiting.  And while I was there, and to distract me from the barrage of praise music and evangelizing—complete with altar call—I started writing down how I do the ripping process.  And here it is.

What do I need?

  • Turntable with RCA outs. I suppose you can use a USB turntable, but I never got rid of all my stereo components from the Eighties so that’s what I use.
  • Cassette deck with RCA outs, if you want to dub from cassette.
  • Stereo amp.
  • Sterero patch cable – male to male RCA connectors. Mine is 25 feet long, because I have to reach from one room into another. You may be able to do with shorter.
  • Stereo Y-jack – RCA female to 1/8” stereo mini.
  • Desktop computer with line-in audio port. A discrete sound card is nice, but I’ve had perfectly acceptable results using the onboard sound. I have not, though, had any kind of good results using a laptop to do the recording. Laptop sound cards are generally crap, just as laptop speakers are. This is one time when a having a desktop machine is important.
  • Audio editing program for carving up the file into CD-able tracks – the one I like best is a British program called Wave Repair. It’s purpose-designed to do exactly this.

How do I hook it up?

  1. Connect the turntable to the phono ports on the amp.
  2. Connect the cassette deck to the aux-in ports on the amp, if you’re doing cassettes.
  3. Connect one end of the RCA patch cable to the aux-out ports on the amp.
  4. Connect the other end of the patch cable to the Y-jack.
  5. Plug the Y-jack in to the line-in port on the computer sound card.

What do I do?

  • Launch the audio editor and set it to save recordings as .WAV files. The file format is important; .WAV is the only format a CD burning program like Roxio Creator can use to make a playable audio CD. Set the input to use line-in or stereo mix for input, depending on what your computer wants.
  • It’s best to record each album into its own sub-directory, beccause all the files must be named the same thing. Why this is so will become clear in a minute.
  • Figure out roughly now long the whole recording will play. Remember that an audio CD can only hold 80 minutes of music, so if your recording time is going to run over 75 minutes, then record it in two halves and make a 2-CD set out of it.
  • Start the editor recording before you drop the needle on the turntable. Set it to save the file name as track.wav. This is IMPORTANT. Audio CDs use the naming convention of track01, track02, etc., and when you start splitting tracks you’ll need to follow that convention (track01.wav, track02.wav … tracknn.wav)
  • Play the album through. Don’t worry about dead air while you’re turning the record over—you’ll edit it out later.
  • Once the album is completely recorded, stop the editor and save the file.
  • Start editing by getting rid of most of the dead air at the beginning and end of the file. Leave a couple of seconds of silence, especially at the beginning of the file as lead-in. Edit out the dead air where you turned the record over. Again, leave yourself a second or two of silence so you have somewhere you can split tracks.
  • Save the file after this, if it doesn’t do so automatically.
  • If you want to, at this point you can edit to clean up clicks, pops, and surface noise. Personally, I find that’s too much work for the result achieved and leave all but the worst of them alone. I just accept “hey, albums are like that” and go on. If the editor offers the feature (and most do), you can let it auto-correct clicks and pops. I don’t recommend this, though. I’ve found it makes the track sound like a bad MP3.
  • Start marking the spots where you want to split off the individual tracks. The index mark should go into the middle of the silence between the tracks. This spot is usually obvious with studio albums, because the trace will get near flatline in the inter-track space. (You’ll never see a real flat line with LPs, because of turntable rumble.) Live albums are trickier, because applause often masks the inter-track. You’ll have to use your judgement to choose a space to break the tracks. Sometimes you just pick an arbitrary spot.
  • Once you have the track breakpoints marked, have the audio editor split the source file into tracks. Again, when you get through you want to have files named track01.wav, track02.wav and so on for however many tracks there are.
  • Once you’ve created the split tracks and are satisfied with the quality, delete or move the source file. You don’t want to record it onto the CD by mistake.
  • Launch your favorite CD burning program. I do not recommend trying to use Windows native burning capacity; I’ve never had a good result from it. I use Roxio Creator or Sonic Record Now, but any third-party burning application will do as well. Create an audio CD, not a data CD. Data CDs can’t be read by CD players. For media, use CD-R only. CD players can’t read CD-RW or DVD anything. Add the tracknn.wav files to the project to be burned. Again, be aware of how much time you’re trying to add to a CD. Anything over 80 minutes won’t fit. Better to have two 40-minute CDs and get a good burn than an iffy 80 minutes, or a truncated 90 minutes.
  • When the burn is complete, take a look at the finished CD in Windows Explorer. You should see a bunch of 1K-long files named track01.cda, track02.cda, and so on. This is as it ought to be. Windows Explorer has no clue how to read encoded audio, so all it can understand is the .CDA files that act as pointers to the actual audio.
Posted in Music | Tagged , , , , , , | 1 Comment

Çeci n’est pas un article

This week’s New Yorker carries a piece about a new exhibition at MOMA of René Magritte’s early work, and it reminded me of a Magritte exhibition we went to in 1993 at the Menil in Houston with T, who was six at the time.

The exhibition had examples of many of Magritte’s best-known pieces.  T took it all in, and didn’t seem weirded out by seeing men with green apples for faces (Le fils d’homme), or a castle on a rock floating in the sky (Le château des Pyrénées), or an eye with a sky and clouds in place of the iris (Le faux miroir).  About halfway along, we got to Le trahison des images (“This is not a pipe”).  I explained to T that the point Magritte was making was that we were not looking at a pipe, we were only looking at a picture of a pipe.  With the withering scorn that only a six-year-old can achieve, she looked at me and said “Well of course!”

Everyone should experience a Surréaliste art exhibit in company with a six-year-old.  They tend to see what is really there instead of what we expect.

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Things that happened yesterday

  • Went to the blood bank to donate platelets
  • Had brunch at Tacodeli (three tacos:  eggs, queso fresco, chorizo, avocado on corn tortilla with coffee)
  • Bought a tire for Quinn
  • Got Quinn inspected, after going three different places to find someone open who would do it
  • Picked up my atorvastatin (generic Lipitor) script and some groceries
  • Came home and read blog feeds and watched YouTube
  • Got a long email from my brother about more evidence of Mother’s cognitive decline

So yeah, all those things happened.

Posted in Minutiae | 1 Comment

Short infodump time

I took M to get her new band instrument today.  She’s switching from clarinet to alto sax this year, a move she planned to make all along.  The only reason she was on clarinet at all was that the sixth grade band didn’t teach sax.  We got her a used Selmer student model; the monthly rental ($50 plus tax; about fifteen more than a clarinet) plus the consumables and accessories meant I spent $115 before I got out of the music store.

My adventures with diabetes management continue, although much better than the last time I said anything about it.  After getting onto injectable insulin (Lantus) and cutting out a lot of starches and sweets in my diet, I’ve gotten good control again.  My August A1c number was 6.0, which pleased the doctor a lot.  What didn’t please her is that my lipid panel, the cholesterol and triglycerides, continues to be slightly out of range as they have been for the last several years.  So she’s prescribed a statin for me, I can’t remember its name, and I need to go pick it up this weekend.  And getting on insulin has made me gain weight.  I’ve gone back over 250, which makes me unhappy.

And health management or no, I’m largely uninsurable.  L tried to get me a dependent life insurance policy through the state, but they saw the depression and diabetes and said “Oh HALE no.”  So there’s that.

I’m still struggling with my new job, for reasons that have only partly to do with the job itself.  That merits a post of its own, at a time when I’m not falling asleep like I am now.

Posted in Minutiae | 2 Comments

My writ doesn’t run

This afternoon someone from one of our client companies asked (well, demanded really) that I dispatch a replacement battery to one of their end users whose laptop battery wasn’t charging.  The difficulty in this arose because the user is in Brazil, which is in a different region of the Empire, one where I don’t have dispatching rights.  So I wrote an email to my manager and two or three other people, asking for a contact in Brazil who could take care of dispatching the battery.  In the email, I used the phrase “where my writ doesn’t run” to describe my difficulty.

That started me thinking about the word writ and why it runs or doesn’t aside from running leaving you out of breath and tired.  After I got home I went poking online to see what I could find about the history of the word.

“Writ” is an ancient word.  Merriam-Webster says its first recorded use is sometime prior to the 1100s.  It is, of course, a nominal form of the verb “write,” and its original meaning was just that:  something written down.  But then the lawyers got hold of it, and started extending its meaning. A writ became a document issued by a sovereign or a court, directing a person or organization to do something, or sometimes to stop doing it.  The problem begins when you travel to a place where the sovereign’s authority, or the court’s, is no longer recognized.  At that point, your writ has run out:  it has gone beyond the area where it has any force.

So that was the problem I faced today.  My dispatching rights are only granted for North America, and this user had gone to a place where my writ doesn’t run.  I’ll have to figure out tomorrow, with my manager’s help, how to engage my Latin American counterparts to get the guy his battery.  But that’s why I’m a resolution expert these days.

Posted in Empire, Work (WORK!!?!??!) | Comments Off on My writ doesn’t run

Go west, young man:  2013 vacation, Day the Last

Morning came on Saturday, as it is prone to do.  We roused ourselves and got on the road a little after nine, running out of Amarillo to the east and south.  M, for some reason or another, had taken a notion to see Fort Griffin so L planned the route to Austin around that.

The first place we got to was Claude, county seat of Armstrong County and possibly best known as the location for the filming of the movie Hud.  Like most Panhandle communities, Claude is tiny; it musters just over a thousand people.  The courthouse is boring and there’s nothing much to catch the eye but a grain elevator.

As we drove east and south, I was forcibly reminded just how much the Panhandle is Jeebus country.  Worst was Clarendon, in Donley County, where there was a roadside sign or billboard every third block with a thumping Bible quotation, all identical in style and obviously the work of some militantly evangelical group.  It was just the most overt of many signs, though, as crosses (not the highway-wreck memorial kind) were stuck up thick as trees in a forest along the road, in all the little towns.  (One of the loneliest things in the world to be must be an atheist in a small town full of religion.)

Farther along we got to Quanah, named for the legendary Comanche chief.  While it’s larger than most towns in the area, Quanah is also on the decline.  Population peaked with the 1950 census; since then it has lost a third of its inhabitants.  Probably its greatest clam to fame is being the origin of noted conservatives the Koch brothers, whose grandfather ran the local newspaper.

We stopped at the Sonic in Vernon for lunch, then turned south onto US 183 and 283, which ran southward to Seymour (and we didn’t “feed me, Seymour!”) and Throckmorton before 183 split off to go to Breckenridge, while we continued on 283 to the fort.

Fort parade ground

Administration building in ruins

Well, such as it was.  Abandoned in 1881, the permanent fort buildings were scavenged mercilessly for building stone, while the frame quarters were so poorly made, of green cottonwood planks, that they mostly fell down within a few years.  The few frame structures now on the site are modern reconstructions meant to give examples of the kind of buildings that would have been there when the fort was in operation.  Of the stone buildings, only the bakery, at the far end of the site, has been rebuilt; the two or three others that remain were left in ruins.

Foundations of post library

This foundation is all that is left of the post library, which also served as a chapel and a school at various times.  Fort Griffin was considered to have a well-stocked library, with more than a hundred titles.

First sergeant's huts

This row of huts housed the post’s first sergeants.  Two to four unmarried men lived in each hut, or one married couple.  (And you thought that being a military spouse is tough today?  Try doing it in the middle of a howling wilderness!)

Post well; their main water supply

The hand-dug well for the post still exists, and was in use within living memory.  The well is 45 feet deep, and has never been known to go dry.  Yes, it looks nasty now—that’s what happens to wells that aren’t used and kept clean.  You get algae blooms.

Offiial Texas Herd of Longhorn cattle

And what would a Texas travelogue be without some Longhorns?  These are part of the official Texas herd of Longhorns, which lives at the fort and are used each year during the Fandangle, which we saw a couple of years ago.  In honor of their O-fficial status, they’re all branded with a star on the left hip.

We didn’t stick around the fort very long.  The temperature was over a hundred, and M and I were both wearing black.  We retreated to the car, and drove back up the road a little piece to look at the site of the former town of Fort Griffin, which disappeared in the middle of the twentieth century.  The property is in private hands now, but the owners don’t mind people coming to look as long as they don’t make a nuisance.  They’ve even built some replica buildings representing businesses that were known to exist at the town.

It didn’t take us long to look at that particular horseshoe, so we drove on to Albany and picked up state highway 6 to Cisco, site of the Mobley Hotel, the first hotel ever owned by Conrad Hilton.  The story goes that he came to Cisco intending to buy a bank, but changed his mind when he saw the Mobley renting rooms to oilfield workers eight hours at a time.  (Cisco was swept up in one corner of the Ranger oil boom, and money flowed freely in the years immediately following World War I.)  At Cisco we rejoined US 183, and followed it down through Rising Star, May, Brownwood, Zephyr, Mullin, Goldthwaite, and Lampasas and at last back home.

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