I have been puzzled for years about something seemingly embedded into the very DNA of myself and others – specifically we as Americans – regarding our sense of entitlement. Our arrogant disregard of facts and truth. Our need to have simple solutions encapsulated in slogans, bumper stickers and buttons. Our inability to carefully and thoughtfully develop our own ideas, values and thinking about life.

Re-writing history or celebrating ignorance?

Please note I include myself in this group.

This weekend, between chores, I’ve been reading a long-form review of the book, Going Rogue, – An American Life, by Sarah Palin. (See…I didn’t actually want to read it myself, but need someone else to read and interpret for me.)

The writer, Rudolph Delson, is streaming his review of her just published book on The AWL as he reads it cover-to-cover this weekend. He is humorous at times, sarcastic  and apparently bewildered by her at others.

I’ve enjoyed reading his impressions and find it worth my time. (See first paragraph)

Today is the second day of him writing and my reading the streaming review. Delson writes this about Palin:

“The foggy mystery of Palin’s popularity burns off sometimes; sometimes I am able to see in bright light why she is beloved. She is beloved because she (is) willing to tell Americans that just because they are ignorant does not mean they are wrong.”

That is the answer to my wonderings.  ~blm

Frequent contributor Chris Riveland is, evidently, in the holiday mood. ~blm

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The sighs and sights, sounds and smells of Christmas
By Chris Riveland

Egg Bread.

Deep sighs and consternation when my recently purchased bread maker produced not the anticipated fragrant loaf of egg bread, but a hockey puck-like lump, so heavy it could have knocked a hole into the fiercest enemy’s head. Even the crows cawed in disgust and refused to peck at it when I tossed it on the patio. Puzzled, I carefully re-read the instructions and was convinced I had followed the sequences as proscribed.

I repeated the process, and yes, another hockey puck. I was about to call the manufacturer and complain, when “my little voice” told me to check the expiration date on the yeast. Aha! No wonder – the seven-year-old yeast had lost its “oomph!” Fresh yeast and renewed zeal for crusty bread reaped its rewards – 1-1/2 hours later I had a perfectly baked 2-lb. loaf of French bread to savor, and another one in the afternoon, and the next morning. My grandchildren think this machine is almost as fun to have around as Hal the Robot vacuum cleaner. And they like the big slices of still warm, fresh bread slathered with butter and raspberry jam, from the garden.

Herb Alpert's Tijuana Brass Christmas LP cover

All this playing with flour and eggs and butter and yeast got me in the mood to make Christmas breads, like the German Stollen, the Teutonic version of the Norwegian julekage, and several batches of cookies, to hide in the freezer until “the day.” Cardamom and cinnamon and cloves and honey sure do make the house smell enticing. Though it is a bit early, to get me in the mood, I played Der Bingle’s “White Christmas,” and listened to Herb Alpert’s Tijuana Brass Christmas album. For those of you under 50 – yes, I am dating myself but, after all, I refuse to part with certain traditions, such as cheerful music while getting my kitchen in preparatory disarray.

To lessen the disarray somewhat, I will take certain shortcuts with my holiday baking. Not everything that looks and tastes festive needs to be made from scratch. Though my traditional Lebkuchen are unsuitable for shortcuts, here is one of my secrets to faster cookie making: start with a vanilla cake mix! Yes, you read right! The possibilities for numerous selections are almost endless, the results tasty and elegant, and unless you tell the recipients of a batch of cookies – they will never know they are semi-homemade. The basics are this: put contents of one box of cake mix into a large bowl; add 1/2 stick of melted butter (or margarine) and 2 eggs. Best to mix with a heavy spoon, or with your hands. [Children like to squish the ingredients together]. Make the concoction into a smooth ball.

Here is where your creativity emerges: the dough can be baked “as is,” either rolled into small balls and placed onto a cookie sheet and cooked in a 325 degree oven until golden, perhaps 8-10 minutes, DEPENDING ON YOUR OVEN, or, if rolling the dough into balls it too time consuming, bake it as a flat “cake,” in a jelly roll pan, to be cut into bars later. You could add a small bag of chocolate chips to the dough before baking; or a cup of butterscotch chip, or a cup of flaked coconut, or chopped nuts, or whatever inspires you. One of my favorites: grated lime zest and lots sesame seeds. When still warm, glaze the finished product with a thin layer of icing.

These are just a few hints- let your creativity soar, to inspire you to a truly one-of-a-kind treat for your family and friends. And don’t forget to listen to a nice tune while working. It makes playing in the kitchen a pleasure instead of a chore.

Merry Christmas! - CR

Photo credit: Egg Bread from Wild Yeast

~FROM THE DESK OF THE CAPTAIN~

Well, here I sit once again in port looking down the barrel of a hurricane. As luck would have it I’m in Venice, La. South of New Orleans, La. The water is starting to come up and the winds are 25 to 46 kts. (a knot is 1.15 mph) I can hear the wind blowing in the mast rigging. The crew is doing well still in somewhat high spirits and moral is still good. I can can see a little distress in their actions but for the most part all is well. The sea-gulls are having a time with the wind. I did note on the way up the river from the Gulf of Mexico yesterday with the offshore platform crew that the cows living on the banks of the river were looking for high ground. There is very little of it. And no way for them to get north to safer ground. Some looked as if all was lost and just lay on the muddy bank watching as we passed……….

Thanks and a tip o’the hat to Terry “Way Down in Alabama” for passing this missive along from his friend Bo, the captain.