Friday, February 18, 2011
An Assault on Everyone That Has Sex. Seriously.
"Did you hear? The House voted to bar Planned Parenthood from federal funding. They cut funding for HIV tests, cancer screenings, birth control, and more, putting millions of women and families at risk. We can't let it go unanswered. It's time for you and me to stand with Planned Parenthood. Sign the open letter to the reps who voted for this bill -- and to the senators who still have a chance to stop it."
http://www.istandwithplannedparenthood.org/
I have to say it. Preventing people from knowing that they have choices, that their lives don't have to be dictated by a lack of reproductive care- including abortions!- is treating them as if they were less than human. Not everyone has private insurance or adequate coverage or even lives where one can easily and discretely get reproductive care from a quality healthcare practitioner. And now even more people will be denied access to these critical services. Tell me something...is my body land, to be annexed and legislated upon? Is it a dangerous commodity to be regulated? My body is not imperial territory, and just in case you forget, there is already a resistance brewing in me. I hope this country doesn't continue down this road, but I worry.
Saturday, February 12, 2011
Jalapeño Cheddar Cornbread
Today I was craving some savory cornbread, so I decided to do a twist on jalapeño cheddar bread. I use the basic recipe from the back of Quaker cornmeal since it has just enough sweetness and is fairly fluffy. This time, I didn’t quite have enough cornmeal, so I upped the flour content hoping that would produce more cake-like bread. I added a few handfuls of what Dominick’s/Safeway calls ‘Mexican blend” finely shredded cheese, which is mostly cheddar, and a big handful of diced green bell pepper.
Originally I wanted to use a blend of jalapeños and green pepper, but the amount of pepper I like in my cornbread would be overwhelming with spicy peppers. Instead, I was generous with the bell pepper (you could use red, or any other peppers you like) and added some chili powder, salt and pepper to them before folding them into the batter. I greased a 9x9 pan with oil because butter has a lower burn temperature, and set the timer to 20 minutes (the low end of the recommended bake time). I find that the shorter time is plenty in my oven, and my cornbread comes out just golden on the top and sides.
I sliced it up right out of the oven even though I know you’re supposed to let it rest. I'll be honest...it smelled too good to wait. As I had hoped, the texture was fluffy and light and the taste was all corn and peppers. The cheese added a creamy element that balanced the bite of peppers, handily emphasized by the pat of butter I put atop my steaming slice. It was delicious and I will definitely be making this delectable snack again-maybe with a pot of chili.
Originally I wanted to use a blend of jalapeños and green pepper, but the amount of pepper I like in my cornbread would be overwhelming with spicy peppers. Instead, I was generous with the bell pepper (you could use red, or any other peppers you like) and added some chili powder, salt and pepper to them before folding them into the batter. I greased a 9x9 pan with oil because butter has a lower burn temperature, and set the timer to 20 minutes (the low end of the recommended bake time). I find that the shorter time is plenty in my oven, and my cornbread comes out just golden on the top and sides.
I sliced it up right out of the oven even though I know you’re supposed to let it rest. I'll be honest...it smelled too good to wait. As I had hoped, the texture was fluffy and light and the taste was all corn and peppers. The cheese added a creamy element that balanced the bite of peppers, handily emphasized by the pat of butter I put atop my steaming slice. It was delicious and I will definitely be making this delectable snack again-maybe with a pot of chili.
Tuesday, February 1, 2011
Pho 888
Though I can’t say I’ll do it more than strictly necessary, the journey up to Andersonville was made thoroughly worth it by the bowl of pho I had at Pho 888. Like many great Asian spots, the space itself is forgettable and filled with odd surreal prints, silk plants and clippings from newspapers attesting to the quality of the soup. My friend ushered me in claiming that this was the “best pho I’ve ever put in my mouth” so I was reservedly hoping for a treat. We had to wait for about fifteen minutes in the steamy, fragrant interior, but at 8:30 pm on a Friday in a ten table restaurant it wasn’t a terrible inconvenience. Another party had called ahead to set aside a table, which struck me as a bit over the top for a casual noodle spot.
Anyway, we were seated and given a pretty extensive menu including several styles of noodle soup and other entrees. I went with a traditional pho with rare round-eye steak and well-done flank steak, served in the Southern Vietnamese style with lots of bean sprouts, fresh Thai basil, jalapeños and lime. The broth was clean but richly beef flavored, complex with star anise, cinnamon, onions and just a little fat. Who knows what else contributed to the delicious taste, but I would happily eat bowls of that broth every day. The thin rice noodles were the perfect texture, slightly chewy and resistant to the teeth instead of the mushy noodles common at lesser establishments. The beef was lean and of decent quality, particularly the tender flank steak. My friend had a grilled beef pho in which the meat had a lovely sweet smoky taste that infused the broth. I’ll order that if I ever get sick of the traditional pho…unlikely as that is. I ate the entire bowl (almost) and left feeling delightfully replete.
Pho 888 can be found at:
1137 W Argyle St (at Broadway St)
Chicago, IL 60640
Neighborhood: Andersonville/Uptown
(773) 907-8838
I believe it is open until ten, at least on Fridays, and is BYOB. For those of you on CTA, it is literally down the block from the Argyle Red Line stop. Check it out!
Anyway, we were seated and given a pretty extensive menu including several styles of noodle soup and other entrees. I went with a traditional pho with rare round-eye steak and well-done flank steak, served in the Southern Vietnamese style with lots of bean sprouts, fresh Thai basil, jalapeños and lime. The broth was clean but richly beef flavored, complex with star anise, cinnamon, onions and just a little fat. Who knows what else contributed to the delicious taste, but I would happily eat bowls of that broth every day. The thin rice noodles were the perfect texture, slightly chewy and resistant to the teeth instead of the mushy noodles common at lesser establishments. The beef was lean and of decent quality, particularly the tender flank steak. My friend had a grilled beef pho in which the meat had a lovely sweet smoky taste that infused the broth. I’ll order that if I ever get sick of the traditional pho…unlikely as that is. I ate the entire bowl (almost) and left feeling delightfully replete.
Pho 888 can be found at:
1137 W Argyle St (at Broadway St)
Chicago, IL 60640
Neighborhood: Andersonville/Uptown
(773) 907-8838
I believe it is open until ten, at least on Fridays, and is BYOB. For those of you on CTA, it is literally down the block from the Argyle Red Line stop. Check it out!
Wednesday, January 5, 2011
Learning about Hunan delights
While I was in San Francisco for the holiday vacation, I visited with a family friend at his restaurant, Henry’s Hunan. I have been going to Henry’s since I was a baby, as have many of my friends from the city. The food is comforting in its consistency, surprising in its authenticity, and totally delicious. They make perfect dumplings, soul-warming soups, intensely flavorful spicy entrees, and the best chow mein ever. I don’t particularly like chow mein because it tends to be insipid, a little gooey and with nothing in particular to recommend it unless you are one of those picky people who only eat the most basic item on any menu. I also suspect chow mein is completely americanized and has little to do with authentic food from any region in China.
However, Henry’s chow mein is really tasty. The noodles are fresh, the sauce is a little spicy, salty and complex, the vegetables are perfectly cooked. They make a few variations, including curry and Chinese smoked ham and vegetable (which is my favorite). It is basic comfort food that anyone will love, and its not bad for you either (provided you have veggies in it).
Because I only ever eat chow mein at Henry’s and because the proprietor knows I miss his food terribly when I am in Chicago, I was given the sterling chance to hang out in the kitchen and learn to make certain dishes including the chow mein. This may have been the highlight of my vacation…along with baking a couple of splendid cheesecakes, Christmas Eve, king crab and caviar, but that is another story.
I learned that chow mein is simple but its success depends on the noodle and good timing. Fresh egg noodles are key and they should be cooked to tenderness (not mushiness) in advance, tossed in a little oil and chilled. This is the critical step I have always been missing when experimenting with noodles, when I invariably end up with a stuck together mess. It prevents stickiness and clumping. The rest of the ingredients amount to whatever you feel like stir-frying, but it is important to cook any meat you’re adding in the pan first, then take it out before the noodles go in. You add it back when the noodles and veggies are almost done, right before adding sauce. Once the noodles are in, gently toss the mixture as it heats. I would tell you about the sauce, but I think it’s a trade secret…suffice to say you could use a little soy and chili flakes and it would turn out just fine…
I haven’t made it on my own yet, but I plan to this weekend and I will report back on my results. I also learned the technique for getting the dumplings crispy on one side and steamy on the rest and the myriad uses of hot beans, or fermented soybeans. More on that later, once I’ve attempted all these wonders.
Henry’s is a family run enterprise with several locations. The website lists three, but I frequent one particular outpost at Church St and 29th that isn’t mentioned due to its newness. By my reckoning, the Church St. restaurant is the best for atmosphere, management and general deliciousness (I may be biased, but I think it justified). Order the onion cake, Mo Si or Hot and Sour soup, the braised rock cod, tofu with bok choy and of course, any chow mein. They also make this strange but excellent concoction called “Diana’s meat pie,” which consists of a savory ground beef mixture, lettuce and (I think) parmesan in between two onion cakes. It sounds unlikely, but boy is it good. Really though, you can’t go wrong…
http://www.henryshunanrestaurant.com/index.html
However, Henry’s chow mein is really tasty. The noodles are fresh, the sauce is a little spicy, salty and complex, the vegetables are perfectly cooked. They make a few variations, including curry and Chinese smoked ham and vegetable (which is my favorite). It is basic comfort food that anyone will love, and its not bad for you either (provided you have veggies in it).
Because I only ever eat chow mein at Henry’s and because the proprietor knows I miss his food terribly when I am in Chicago, I was given the sterling chance to hang out in the kitchen and learn to make certain dishes including the chow mein. This may have been the highlight of my vacation…along with baking a couple of splendid cheesecakes, Christmas Eve, king crab and caviar, but that is another story.
I learned that chow mein is simple but its success depends on the noodle and good timing. Fresh egg noodles are key and they should be cooked to tenderness (not mushiness) in advance, tossed in a little oil and chilled. This is the critical step I have always been missing when experimenting with noodles, when I invariably end up with a stuck together mess. It prevents stickiness and clumping. The rest of the ingredients amount to whatever you feel like stir-frying, but it is important to cook any meat you’re adding in the pan first, then take it out before the noodles go in. You add it back when the noodles and veggies are almost done, right before adding sauce. Once the noodles are in, gently toss the mixture as it heats. I would tell you about the sauce, but I think it’s a trade secret…suffice to say you could use a little soy and chili flakes and it would turn out just fine…
I haven’t made it on my own yet, but I plan to this weekend and I will report back on my results. I also learned the technique for getting the dumplings crispy on one side and steamy on the rest and the myriad uses of hot beans, or fermented soybeans. More on that later, once I’ve attempted all these wonders.
Henry’s is a family run enterprise with several locations. The website lists three, but I frequent one particular outpost at Church St and 29th that isn’t mentioned due to its newness. By my reckoning, the Church St. restaurant is the best for atmosphere, management and general deliciousness (I may be biased, but I think it justified). Order the onion cake, Mo Si or Hot and Sour soup, the braised rock cod, tofu with bok choy and of course, any chow mein. They also make this strange but excellent concoction called “Diana’s meat pie,” which consists of a savory ground beef mixture, lettuce and (I think) parmesan in between two onion cakes. It sounds unlikely, but boy is it good. Really though, you can’t go wrong…
http://www.henryshunanrestaurant.com/index.html
Sunday, November 28, 2010
Breakfast foods are always appropriate.
I have a conflicted relationship with breakfast cereal. I love it for the first five minutes of every bowl, and then as it begins to lose crispness and become a limp, soggy mess, I find myself kind of grossed out. This reaction is in my memories going all the way back to early childhood, and I suspect fond memories are part of what makes cereal so appealing in the first place. Remember when getting to eat a sugary cereal like Lucky Charms was a big deal? Compared to parent-approved Cheerios or Kix, the little marshmallows and pink milk were pure glee.
Now that I get to pick my own breakfast items (and despite how often ‘breakfast’ really means ‘coffee’), I find myself returning to certain cereals over and over. Honey Bunches of Oats really may be perfect in any of its various flavors, though I am partial to the one with strawberries. It has a good crunch from the oat clusters even when the flakes are starting to sag and the dehydrated strawberries stay delicious even as they rehydrate a little. It is also tasty with soymilk and takes the addition of fiber or other supplements well… adult dietary needs a kid should only scoff at. Other favorite cereals, besides the still amazing Lucky Charms, include Honey Nut Cheerios and Frosted Mini Wheats. The Honey Nut Cheerios are still sweet cereal in my mind, like a naughty version of the regular Cheerios. Eating a bowl makes me feel like a kid sneaking dessert every time. Frosted Mini Wheats are amazing to snack on dry and right out of the box, but I find them a little heavy if you eat a whole bowl with milk.
I’m not sure whether you can really lose weight by eating cereal instead of meals, and I wouldn’t recommend that strategy anyway, but cereal is often that perfect mini-meal: just enough to keep you going, but not enough to weight you down. I think I’ll go pour myself a bowl now.
Now that I get to pick my own breakfast items (and despite how often ‘breakfast’ really means ‘coffee’), I find myself returning to certain cereals over and over. Honey Bunches of Oats really may be perfect in any of its various flavors, though I am partial to the one with strawberries. It has a good crunch from the oat clusters even when the flakes are starting to sag and the dehydrated strawberries stay delicious even as they rehydrate a little. It is also tasty with soymilk and takes the addition of fiber or other supplements well… adult dietary needs a kid should only scoff at. Other favorite cereals, besides the still amazing Lucky Charms, include Honey Nut Cheerios and Frosted Mini Wheats. The Honey Nut Cheerios are still sweet cereal in my mind, like a naughty version of the regular Cheerios. Eating a bowl makes me feel like a kid sneaking dessert every time. Frosted Mini Wheats are amazing to snack on dry and right out of the box, but I find them a little heavy if you eat a whole bowl with milk.
I’m not sure whether you can really lose weight by eating cereal instead of meals, and I wouldn’t recommend that strategy anyway, but cereal is often that perfect mini-meal: just enough to keep you going, but not enough to weight you down. I think I’ll go pour myself a bowl now.
Friday, November 26, 2010
A little something to keep you going. Think about it.
I'm going to get a little explicit here for a second. Guys, why do some of you think that you deserve to get off in any given sexual encounter? You are not entitled to anything, and complaining about getting 'blue-balled' is not only offensive, it is morally wrong. This kind of obvious guilt tripping puts pressure on a woman to do things she doesn't want to do(and if it hasn't happened by the time you're complaining, it is because she doesn't want to). Your complaints are an abuse of the power you hold as a man in the western world.
And let me clarify one thing, before everyone starts yelling at me: I know a lot of great guys that would never intentionally do this, and furthermore, having done it does not make you a bad person nor does it mean you are an irredeemable asshole. We all have to stop and think about what we say and do in the heat of the moment and what the real impacts of our words and actions are on our partners. This goes for women and men, because the hardest part of any sexual or romantic interaction is trying as hard as you can to communicate and respect boundaries. The goal is that the next morning everyone involved can walk away happy and at peace with themselves about their decisions, knowing that those decisions were made in an atmosphere of acceptance and respect. A safe space, if you will. Pressuring someone, even when you may not think of it as pressure, destroys that safe space and creates a blatant power dynamic. It damages whatever trust you may have, and damaged trust is very, very difficult (and in some cases impossible) to repair.
Male-dominated culture gives added weight to the needs and desires of men, making the exercise of this type of sexual power far more difficult to resist than I believe most men would imagine. Firstly,it is truly difficult to say no to someone you are involved with, especially if you care for them and for their opinion of you. The problem is that women are expected to take on a passive sexual identity, one which promotes the idea that a man's needs have primacy and that a woman who doesn't want to indulge those so-called needs is a 'prude' or a 'tease'. When, even inadvertently, a woman is made to feel guilty or otherwise emotionally attacked, the man is projecting this sexually submissive archetype and punishing her for not meeting it. Sex already requires a certain emotional and physical vulnerability that only amplifies the damage that negative feedback can cause, especially when that feedback is expressed in the moment. Of course, it should be basic to any thinking person that women are not just vehicles for sexual pleasure, and thus the myth of the submissive sexual plaything belongs very much to the realm of fantasy. Unless two people consensually act out that particular scenario (after explicit communication of the boundaries, of course), this archetype should have no place in the contemporary couple's sexual life. But it does, and all too often it dominates a sexual encounter. So while you, my dear man, may leave sexually frustrated, she leaves feeling like a failure if she insists on 'disappointing' you or like trash if she gives in...either way, and regardless of the degree of the reaction, who wants this kind of emotional response after sex?
Women, we have to get better at saying no if and when we want to. Men, you have to get better at putting your penis on the back burner and respecting the boundaries from the outset.
I do want to note that I am aware of the heterosexual bias of this post. I would assume gender privilege is an issue in the LGBTQ community as well, but I really don't know how those dynamics play out so I do not feel qualified to engage in that discussion. I would be interested in learning more, and if anyone has resources to contribute for my and the readers' edification, please leave a comment!
And let me clarify one thing, before everyone starts yelling at me: I know a lot of great guys that would never intentionally do this, and furthermore, having done it does not make you a bad person nor does it mean you are an irredeemable asshole. We all have to stop and think about what we say and do in the heat of the moment and what the real impacts of our words and actions are on our partners. This goes for women and men, because the hardest part of any sexual or romantic interaction is trying as hard as you can to communicate and respect boundaries. The goal is that the next morning everyone involved can walk away happy and at peace with themselves about their decisions, knowing that those decisions were made in an atmosphere of acceptance and respect. A safe space, if you will. Pressuring someone, even when you may not think of it as pressure, destroys that safe space and creates a blatant power dynamic. It damages whatever trust you may have, and damaged trust is very, very difficult (and in some cases impossible) to repair.
Male-dominated culture gives added weight to the needs and desires of men, making the exercise of this type of sexual power far more difficult to resist than I believe most men would imagine. Firstly,it is truly difficult to say no to someone you are involved with, especially if you care for them and for their opinion of you. The problem is that women are expected to take on a passive sexual identity, one which promotes the idea that a man's needs have primacy and that a woman who doesn't want to indulge those so-called needs is a 'prude' or a 'tease'. When, even inadvertently, a woman is made to feel guilty or otherwise emotionally attacked, the man is projecting this sexually submissive archetype and punishing her for not meeting it. Sex already requires a certain emotional and physical vulnerability that only amplifies the damage that negative feedback can cause, especially when that feedback is expressed in the moment. Of course, it should be basic to any thinking person that women are not just vehicles for sexual pleasure, and thus the myth of the submissive sexual plaything belongs very much to the realm of fantasy. Unless two people consensually act out that particular scenario (after explicit communication of the boundaries, of course), this archetype should have no place in the contemporary couple's sexual life. But it does, and all too often it dominates a sexual encounter. So while you, my dear man, may leave sexually frustrated, she leaves feeling like a failure if she insists on 'disappointing' you or like trash if she gives in...either way, and regardless of the degree of the reaction, who wants this kind of emotional response after sex?
Women, we have to get better at saying no if and when we want to. Men, you have to get better at putting your penis on the back burner and respecting the boundaries from the outset.
I do want to note that I am aware of the heterosexual bias of this post. I would assume gender privilege is an issue in the LGBTQ community as well, but I really don't know how those dynamics play out so I do not feel qualified to engage in that discussion. I would be interested in learning more, and if anyone has resources to contribute for my and the readers' edification, please leave a comment!
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