February 20, 2012 archive

Today on The Stars Hollow Gazette

Our regular featured content-

These featured articles-

This is an Open Thread

The Stars Hollow Gazette

That’s why they call it… acting.

Crossposted from The Stars Hollow Gazette

Double Star

Why I Call Myself a Socialist

Is the World Really a Stage?

By Wallace Shawn, Tomdispatch.com

9:35am, February 3, 2011

Contrary to the popular misconception, the actor is not necessarily a specialist in imitating or portraying what he knows about other people. On the contrary, the actor may simply be a person who’s more willing than others to reveal some truths about himself. Interestingly, the actress who, in her own persona, may be gentle, shy, and socially awkward, someone whose hand trembles when pouring a cup of tea for a visiting friend, can convincingly portray an elegant, cruel aristocrat tossing off malicious epigrams in an eighteenth-century chocolate house.

On stage, her hand doesn’t shake when she pours the cup of chocolate, nor does she hesitate when passing along the vilest gossip about her closest friends. The actress’s next-door neighbors, who may not have had the chance to see her perform, might say that the person they know could never have been, under any circumstances, either elegant or cruel. But she knows the truth that in fact she could have been either or both, and when she plays her part, she’s simply showing the audience what she might have been, if she’d in fact been an aristocrat in a chocolate house in the eighteenth century.

We are not what we seem. We are more than what we seem. The actor knows that. And because the actor knows that hidden inside himself there’s a wizard and a king, he also knows that when he’s playing himself in his daily life, he’s playing a part, he’s performing, just as he’s performing when he plays a part on stage. He knows that when he’s on stage performing, he’s in a sense deceiving his friends in the audience less than he does in daily life, not more, because on stage he’s disclosing the parts of himself that in daily life he struggles to hide. He knows, in fact, that the role of himself is actually a rather small part, and that when he plays that part he must make an enormous effort to conceal the whole universe of possibilities that exists inside him.



(O)ne can hardly begin to describe the anguish caused by our habit of using our fantasizing capacity in the opposite direction, that is, using it to ascribe negative characteristics to people who, for one reason or another, we’d like to think less of. Sometimes we do this in regard to large groups of people, none of whom we’ve met. But we can even apply our remarkable capacity in relation to individuals or groups whom we know rather well, sometimes simply to make ourselves feel better about things that we happen to have done to them or are planning to do.

You couldn’t exactly say, for example, that Thomas Jefferson had no familiarity with dark-skinned people. His problem was that he couldn’t figure out how to live the life he in fact was living unless he owned these people as slaves. And as it would have been unbearable to him to see himself as so heartless, unjust, and cruel as to keep in bondage people who were just like himself, he ignored the evidence that was in front of his eyes and clung to the fantasy that people from Africa were not his equals.

Well, one could write an entire political history of the human race by simply recounting the exhausting cycle of fantasies which different groups have believed at different times about different other groups. Of course these fantasies were absurd in every case.



The domestic worker runs out of the shop and hurries back toward her job, and once again I see her only as the character she plays. I see a person who works as a servant. And surely that person could never have lived, for example, the life I’ve lived, or been like me — she’s not intelligent enough. She had to be a servant. She was born that way. The hustler surely had to be a hustler, it’s all he could do, the cashier could never have worn beautiful clothes, she could never have been someone who sought out what was beautiful, she could only ever have worn that pink shirt and those green slacks.

So, just as Thomas Jefferson lived in illusion, because he couldn’t face the truth about the slaves that he owned, I, too, put to use every second of my life, like my beating heart, this capacity to fantasize which we’ve all been granted as our dubious birthright. My belief in the performance unfolding before me allows me not to remember those dreadful moments when all of those babies were permanently maimed, and I was spared. The world hurled the infant who became the domestic worker to the bottom of a pit and crippled her for life, and I saw it happen, but I can’t remember it now. And so it seems quite wonderful to me that the world today treats the domestic worker and me with scrupulous equality.

It seems wonderfully right. If I steal a car, I go to jail, and if she steals a car, she goes to jail. If I drive on the highway, I pay a toll, and if she drives on the highway, she pays a toll. We compete on an equal basis for the things we want. If I apply for a job, I take the test, and if she applies for the job, she takes the test. And I go through my life thinking it’s all quite fair.

(beat)

If we look at reality for more than an instant, if we look at the human beings passing us on the street, it’s not bearable. It’s not bearable to watch while the talents and the abilities of infants and children are crushed and destroyed. These happen to be things that I just can’t think about. And most of the time, the factory workers and domestic workers and cashiers and truck drivers can’t think about them either. Their performances as these characters are consistent and convincing, because they actually believe about themselves just what I believe about them — that what they are now is all that they could ever have been, they could never have been anything other than what they are. Of course, that’s what we all have to believe, so that we can bear our lives and live in peace together. But it’s the peace of death.

(h/t Nicholle Belle @ C&L)

Cartnoon

Lovelorn Leghorn

What would it take?

Greasy Thugs

Crossposted from The Stars Hollow Gazette

The fact-

Because of the world-wide economic downturn Oil Inventories are at historic highs.

Also a fact-

Prices keep rising.

Now when there is a disconnect of this type between supply and demand even the most Freshwater of Economists start looking at the actions of the market and market actors for a rational explanation of this mis-allocation of economic resources.

In this particular case we don’t have too far to look.

The system is flooded with money.  The intention is that it be invested in productive activity with modest rates of return on investment.  The Banksters on the other hand are invested in speculative activities that have aberrational and unsustainable rates of return.  Because of these expectations and the amount of “liquidity” we are seeing commodity bubbles as money rushes from this to that flavor of the week seeking economically unjustifiable “profits”.  This can’t last and it hasn’t.

The .01% are going to have to cash out their losings at some point and realize their hair has been cut, because they have all the money.  You can’t get blood from a turnip.

Rising Oil prices will decline sometime soon.  Unfortunately probably not before they depress the Main Street Economy the rest of us use.

Don’t Blame Iran

Tenacatita – Mexican Victory over the 1%

Long time readers know I have been following this story since in unfolded in August of 2010 when one rich man decided to evict a village at gunpoint and steal their ejido (collectively owned) beach.  Links to the back story are in the extended text below.

It is a story of a small town who was economically devastated and left homeless and without the means to support themselves, as he razed home after home, business after business.  Like here, things move slowly when the rich are involved.

I’ve received an update from my friend Dobie, and am just thrilled with the fact it seems justice is finally at hand.  She is an ex-pat who, devoted to her new home, years ago became a Mexican citizen. Love her!

It seems they are going to get their town back, and signs are good that the People of Mexico are sick of their 1% too, and are about to vote all the right-wing PAN politicians out of office this election cycle.

Her note follows.

On This Day In History February 20

Cross posted from The Stars Hollow Gazette

This is your morning Open Thread. Pour your favorite beverage and review the past and comment on the future.

Find the past “On This Day in History” here.

February 20 is the 51st day of the year in the Gregorian calendar. There are 314 days remaining until the end of the year (315 in leap years).

On this day in 1792, President George Washington signs legislation renewing the United States Post Office as a cabinet department led by the postmaster general, guaranteeing inexpensive delivery of all newspapers, stipulating the right to privacy and granting Congress the ability to expand postal service to new areas of the nation.

History

William Goddard, a Patriot printer frustrated that the royal postal service was unable to reliably deliver his Pennsylvania Chronicle to its readers or deliver critical news for the paper to Goddard, laid out a plan for the “Constitutional Post” before the Continental Congress on October 5, 1774. Congress waited to act on the plan until after the Battle of Lexington and Concord on April 19, 1775. Benjamin Franklin promoted Goddard’s plan and served as the first postmaster general under the Continental Congress beginning on July 26, 1775, nearly one year before the Congress declared independence from the British Crown. Franklin’s son-in-law, Richard Bache, took over the position on November 7, 1776, when Franklin became an American emissary to France.

Franklin had already made a significant contribution to the postal service in the colonies while serving as the postmaster of Philadelphia from 1737 and as joint postmaster general of the colonies from 1753 to 1774, when he was fired for opening and publishing Massachusetts Royal Governor Thomas Hutchinson‘s correspondence. While postmaster, Franklin streamlined postal delivery with properly surveyed and marked routes from Maine to Florida (the origins of Route 1), instituted overnight postal travel between the critical cities of New York and Philadelphia and created a standardized rate chart based upon weight and distance. [3]

Samuel Osgood held the postmaster general’s position in New York City from 1789, when the U.S. Constitution came into effect, until the government moved to Philadelphia in 1791. Timothy Pickering took over and, about a year later, the Postal Service Act gave his post greater legislative legitimacy and more effective organization. Pickering continued in the position until 1795, when he briefly served as secretary of war, before becoming the third U.S. secretary of state. The postmaster general’s position was considered a plum patronage post for political allies of the president until the Postal Service was transformed into a corporation run by a board of governors in 1971 following passage of the Postal Reorganization Act.

Muse in the Morning

Photo Sharing and Video Hosting at Photobucket
Muse in the Morning


Sparky

Late Night Karaoke

Pique the Geek 20120218. The Things That we Eat. Cheese

This is the third part of a four part series about milk.  The first and second parts are here and here.  The final installment will be about human milk with emphasis on its importance to the development of infants.

Cheese is one of the oldest processed food products known.  Whilst the origins of cheesemaking are obscure, it is fairly easy to speculate on how it got started, and we shall look at that in due time.  Archaeological evidence indicates that cheesemaking was an established art at least 4000 years ago, and the actual date of regular production is likely to be much older than that, but no records exist.

Because of the tremendous variety of cheese, I am sure not to mention one of your favorites.  Please pardon that oversight, but I like to keep under 5000 words!  However, I found an expert source that is likely to mention yours, and it appears directly under the fold.

What’s Cooking: Mardi Gras a Carnivale of Food

Cross posted from The Stars Hollow Gazette

Mardi Gras, Carnivale, Shove Tuesday, Fat Tuesday, what ever you call the day before the Christian Lent, it’s all about food, fatty food. Eat, drink and be merry for at midnight you must fast and give up your favorite vice, except on Sunday, for the next forty days, that is if you’re a Christian. We Pagans just raise an eye brow and enjoy the party and the FOOD!

Traditional foods are all rich, fatty and sweet. Gumbo, jambalaya, red beans and rice, catfish, po’ boys to pancakes and beignets are all calorie laden delights that will need 40 days of fasting and exercise to shed the pounds. So to start the party off, here are a few recipes for a hearty gumbo, desert, something to drink and, of course, King Cake. Tradition is the person who discovers the tiny plastic or porcelain baby in his or her slice is branded as the provider of the next cake. In pre-Christian societies whoever found a coin or bean in a special cake was crowned King for the year; afterwards, he was sacrificed to ensure a good harvest – which makes having to pony up for the next cake seem like a mighty good deal.

Chicken and Sausage Jambalaya

This recipe serves 10 but can be cut in half

Ingredients:

   12 ounces applewood-smoked bacon, diced

   1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles

   1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes

   1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes

   1 1/2 pounds onions, chopped (4 to 5 cups)

   2 large celery stalks, chopped

   1 8-to 10-ounce red bell pepper, coarsely chopped

   1 8-to 10-ounce green bell pepper, coarsely chopped

   6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces

   2 tablespoons paprika

   1 tablespoon chopped fresh thyme

   1 tablespoon chili powder

   1/4 teaspoon (or more) cayenne pepper

   3 10-ounce cans diced tomatoes and green chiles

   2 1/2 cups beef broth

   3 cups (19 to 20 ounces) long-grain white rice

   8 green onions, chopped (about 2 cups)

   Chopped fresh Italian parsley

Preparation:

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Buttermilk Beignets

This will make 48 beignets

Ingredients:

   3/4 cup whole milk

   1 1/2 cups buttermilk

   4 teaspoons active dry yeast

   2 1/2 tablespoons sugar

   3 1/2 cups bread flour plus extra for flouring work surface

   1/2 teaspoon baking soda

   1/4 teaspoon salt

   Peanut oil for frying

   Confectioners’ sugar for serving, as much as you think you’ll need-then double that!

Preparation:

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ inchthick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Make ahead:

The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

King Cake

Ingredients:

For the Cake:

   1/3 cup milk

   1 package active dry yeast

   2 1/2 cups bread flour, plus more for dusting

   2 large egg yolks, plus 2 eggs

   3 tablespoons granulated sugar

   Finely grated zest of 1 lemon

   1 teaspoon salt

   1/2 teaspoon freshly grated nutmeg

   1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl

For the Filling and Glaze:

   1/2 cup golden raisins

   1/4 cup bourbon

   3/4 cup packed dark brown sugar

   2/3 cup toasted pecans, chopped

   1 teaspoon vanilla extract

   1 teaspoon ground cinnamon

   2 teaspoons grated orange zest

   1/4 teaspoon salt

   1 dry bean or plastic King Cake baby (available at party-supply stores or mardigrasday.com)

   1/2 cup confectioners’ sugar

   Purple, green and gold sanding sugar, for decorating

Directions:

Make the cake: Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.

Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Make the filling:

Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.

On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.

Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Make the glaze:

Mix 3 tablespoons water with the confectioners’ sugar; brush 3 tablespoons glaze over the cake. Sprinkle with bands of colored sugar; drizzle with more glaze.

Hurricane

In the years since Katrina, the only welcome storms in New Orleans are the ones in a glass. Watch out for this fruity, gale-force rum concoction-more than one, and you’ll need to declare yourself a natural disaster.

Because the syrup is hard to come by (and artificially flavored) here is a substitute for it that was well received: a tablespoon of passion fruit sorbet (Häagen Dazs makes one) and a teaspoon of grenadine, per serving.

Ingredients:

   1 ounce light rum

   1 ounce dark rum

   1 tablespoon passion fruit syrup

   Juice of 1/2 lime

   1 teaspoon superfine sugar, or to taste

   Ice cubes

Preparation:

Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.