Teresa Fannin, reader, writer, gardener, chocolate fan & tea drinker

Category: Musing (Page 14 of 31)

Squished

HolidaysThere are lots of them. There are the fun holidays, like New Year’s, Martin Luther King, Valentine’s Day [a boon to the floral, stationary and candy making industries], St. Patrick’s Day [arguably for the Irish, but as my Da used to say, “there’s only two kinds of people in the world on March 17th, those who are Irish and those who wish they were.”], Memorial Day, Labor Day, Columbus Day that don’t seem to bring out anything but the holiday mood. 

I mean really what is wrong with..a day on which one is exempt from work; specifically :  a day marked by a general suspension of work in commemoration of an event. I mean, general suspension of work does sound awesome, but it’s not. Because there is no suspension of work. In order to enjoy the holiday somebody somewhere has to work, either selling the stuff or making the stuff or preparing the stuff or putting the stuff on the table.  It just doesn’t seem like you have to do so much work in the fun holidays.

Then, squish. You run right into Thanksgiving, like most decreed, legal and almost universal! So, I have some questions. The whole thankful thing is disturbing and confusing. Do we only say we are thankful on one day per year? Why did the government have to tell us what day that is? Sometimes I think, Lord, we could all break our arms patting ourselves on the back for being so bloody thankful.

And the important thing, you never really have time to digest all the food when you have to face Christmas, which is more than a meal, it is breads and muffins, fruit cake, cookies, fudge plus the meal. Don’t get me wrong. I love Christmas. I love every thing about it, well, mostly everything. I liked it a lot more when I was a kid and not responsible of anything but not eating all the black olives on the lazy susan in the middle of the table, and not eating so much it made me throw up. Yes, Christmas was not about toys, it was about food. I had a metabolism that could break the mile in a minute–food, and lots of it, not a problem. 

As I’ve progressed along this journey, the squish has gotten squishier. One of the things I loved as a kid was I KNEW that meal. I knew there would be turkey, with giblet gravy, candied sweet potatoes, mashed potatoes, cranberry jelly, maybe some kind of veggie, but it was just to add color to the table, and of course, the jello-salad, probably with cocktail fruit in it. Oh, yea! Then stupidly we tried change. I remember the year Mom decided to make a roast beef and plum pudding.  Yuck! I remember nothing about that meal, but that it wasn’t Christmas, not really.

So here we are, a full circle, just Tom and me this holiday season. Thankfully, back to the same meal as I loved as a kid.

 

Whovians

Wow. Fifty years, seems like too long a period of time and still wow!  I love stories about how we came to have post-it notes from 3M. Or how cranberry juice overcame the faux cancer scare of the 1950s to become a product that is on the shelves 365 days per year. The business person in me loves the stories of paper clips, 3D printers, BIC lighters, glow sticks. Who comes up with this stuff? Sometimes we know, sometimes we don’t. There are literally hundreds of stories of some brilliant person who came up with a very simple fix and a product or idea wormed its way into our consciousness and stayed.

Case in point.  William Hartnell was ill, not doing well, couldn’t continue in the BBC show, Dr. Who. the program was a hit. BBC didn’t want to let it go. To replace Hartnell had to be believable and entertaining, not just putting in one actor for the same part and pretending he was the same person, Bewitched comes to mind. Dr. Who was alien, a Time Lord, not like us humans at all, except maybe in his outward appearance. And so we have ‘regeneration’. Brilliant! I hope the person who came up with this idea was paid a huge sum, probably not, but still. And now we’re at fifty years and counting. We’ve had eleven doctors, ten regenerations, and we’re about to have another. Cool, very cool.

But it is annoying. Because we’ve taken a fantastic story device and made it all mystical and literary, deep and mysterious. For heaven’s sake, we have Neil Gaiman [who is hot right now in the fantasy/scifi world, and is just plain hot] talking about the Dr. Who character as if we’ve discovered the cure for cancer. It’s all so Marshall McLuhen, the ‘medium is the message’. It’s less about the doctor and more about the Knowings, those in the know who are supposedly on the inside of the show. These Knowings make a name for themselves and possibly even money, talking about how wonderful and unique it all is, all the parts as they come together. There’s a whole cottage industry of Whovians. They even have a place in the Oxford English Dictionary.

They analyze the doctor. What he represents to us. What we see in this alien who can come and come again. What each actor brings to the doctor and how each imbues the role with his own special and unique flair.

POSH! And, I say that with the utmost sincerity. Posh. It’s no longer about the story. It’s about the humans who are his companions. And the humans are, in many ways the mirror of the doctor, but he never seems to be able to come to this conclusion. Sort of reminds me of Plato’s Cave. Those shadows, those reflections, they are not real life. And, we have no capacity to figure that out.

Language and Labels

Language can be obtuse. Labels can be insidious.

There was a time, at the beginning of the last century, after what was thought to be the ‘war to end all wars’, when we thought we could work together as sovereign nations. That was when President Woodrow Wilson came up with the idea of a League of Nations. Countries coming together in a meeting hall and discussing their problems, working out diplomatically border issues or trade issues. The League fell through, not in small part because the  United States Congress didn’t want to have anything to do with it. And, we had another war. And we started another group, the United Nations in 1946. A ‘grand alliance’ Winston Churchill called it.

And, this week in the Wall Street Journal the Saudi government said, “Allowing the ruling regime in Syria to kill and burn its people by the chemical weapons, while the world stands idly, without applying deterrent sanctions against Damascus regime, is also irrefutable evidence and proof of the inability of the Security Council to carry out its duties and responsibilities,” said the Saudi statement. And, so they declined, the Saudis, NOT wanting to be part of the Security Council of the U.N. in a two year non-permanent members. Originally there were seven, the five permanent and two rotating, or non-permanent. There are now fifteen members of the Security Council, the five are permanent and can veto any resolution. The only change, really, from 1946, is that China, or the Republic of China [Formosa] has been replaced with the Peoples Republic of China, a move from an island to a the mainland. These were the victors, who always write the books.

Diplomatic language is a way of saving face, of skirting issues to solve them. It always is a way to stymie and forestall action. Say what you will about the Saudi government, that it can be repressive, and non-democratic, but at least it was neither obtuse or insidious. It said the ’emperor has no clothes.’ That the U.N. is not effective in meeting it’s goals, that it has become a political player. All, sadly, too true…

Making Conferences

So. It’s done. The conference is over and wow! It is not the amount of work. It’s not the faculty. It’s not the venue.  It is the stuff.

To come to the conference we bring LCD projectors, print rows of name badges and labels. We copy forms and informational sheets and bookstore items and handouts for the speakers. We bring gift bags for faculty.  We bring baskets for the books and for the First Pages. We have signs to direct participants to the baskets, the critiques and reviews and registration. We have folders full of the handouts, the informational sheets, the bookstore items and the schedule. We even have a huge banner for our chapter!

We write scripts for our panels and for our conference narrator chatter. We go to a good hotel, staffed by caring, hardworking people. We try to have something where almost everyone, okay, okay, it should be everyone, but seriously? We try to have take-aways for as many as we can.

But the big deal isn’t any of that. The biggest deal is the expectations. :-). There are those who nod knowingly and talk about managing expectations. Or, suggest this little tweak here, or that little tweak there, and all will blossom into the most perfect of alignments, a spectacular conference. Personally, I like the glitches, the hangups, the issues. They mean that the conference can’t run itself. It needs all of us, those who volunteer for this duty, this job, this vocation.

 

 

Bluegrass and Bourbon

Spend a week roaming around the land between Louisville and Lexington, Kentucky and you get an appreciation of the awesomeness of nature and the amazing ability of man to harness, use and bluegrassexploit what nature gives. The state of Kentucky, well, the part in the north middle at least, sits on limestone. The limestonelimestone filters the natural aquifer, providing pure clean water for distilling bourbon and calcium in the soil for that wonderful bluegrass. That calcium makes for stronger, faster racehorses and an industry that defines what thoroughbred horses are all about. And, while we didn’t see any of the grass as blue we did taste the bourbon.

As much as the limestone base is essential to racehorses and bourbon, it is the weather that aids in the distilling of bourbon. Weather that can go from hot and steamy to cold and icy. Avirgin barrelspparently, a mash bill made of at least 51% corn, rye or wheat and bourbon warehousebarley just loves that kind of weather. Especially if it’s stored in virgin white oak charred barrels and left to sit, rest as they say in Kentucky, for at least four years in big old warehouses with little light, lots of windows and racks upon racks, most up seven stories. The fastest aging bourbon is on the top, where the extremes of weather are most profound. The process starts with the mash bill, and it is a legal recipe. According to a 1964 law, to be bourbon,Tom @Woodford Reserve the spirit must be made of at least 51% corn. Most use rye as the second grain, giving bourbon that spicy in-the-front-of-the-mouth taste. Some, like Maker’s Mark,  use wheat, a sweeter grain, and a smoother sip.  When you walk into a warehouse you are greeted with a strong aroma. The distillers call that angel’s share the evaporated portion of the barrel as it rests in the warehouse. It’s sweet, not overpowering but definitely there. copper distilling tubsFirst the mash bill is cooked, the mixing of the grains and the water to make a, well, mash. Sometimes called bourbon beer, full yeast vat bourbon beerit’s then transferred into vats, most of the distilleries we visited used cypress vats for the process of turning the yeast and the grain mash into a sugary mix. After the yeast has done it’s thing, the mixture is moved to a distilling process to pull the spirit or vapor off with a steam and make it into a clear liquid, sometimes called white dog, or ghost whiskey.could be out of hogwarts The distillery at Woodford Reserve looks more like a room at Hogwarts, with it’s bulbous shaped copper distillers that slowly heat the bourbon beer to pull off the clear liquid. Then this clear liquid that goes into virgin white oak charred barrels. By law, a bourbon barrel can be used only once. It must be white oak and charred not more than 60 seconds. Distillers distinguish the aging of their bourbon by the secondsmaster distiller that the barrel is charred, anywhere from 35 seconds to 58 seconds. It’s the charring of the wood that gives the white dog it’s amber or caramel coloring when it comes out of the barrel after at least four to six years. The barrel to the left was filled just barrelledon September 4, 2013. A master distiller like Jimmy Russell of Wild Turkey, has years of experience. Jimmy has been with Wild Turkey for 54 years, and his son is training for the position, only being on the job for some thirty years.

Distillery warehouses face two potential problems, one is fire [an alcohol fire can not be put out] and the second is the warehouse structure. The rick house, as the warehouse is called, is little more than racks, to hold the bourbon barrels, surrounded by a thin walls with a locked door and bars on the lower windows. plumb lineWhy anyone  thinks someone can stroll out of a rick house with a five hundred pound oak barrel is beyond me. The balance in the structure is important, any sway in the racks might bring the whole thing down. Every rick house has a plumb is in a center position to make sure that the adding and subtracting of the barrels doesn’t through off the balance.

Spend a week between Louisville and Lexington Kentucky and you just might have a better appreciation of The Native American Spirit, bourbon.

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