You're not Alone, V-day debriefing, Baconized Maple-Macallan Cupcakes

 “The heart is forever inexperienced.”
― Henry David Thoreau

February 14^th, 2012

http://www.youtube.com/watch?v=bcibUMBFVOo&feature=related

"You're not Alone" by Olive from the stage (or MJ's version if you prefer his take on the words)

 

So, if you’re just now tuning into this almost daily journal of mine . . I will recap me somewhat unusual format.  The intro quote is from Thoreau for this very first season of transformation & transcendental life (it happens to have substance parallel to my disposition at this time).  It is my endeavor to explore a new philosopher with each proceeding season of this blog; in that way we both get to know him/her intimately.  Next, I have a song that I’ve linked for numerous purposes that are applicable to the content of that day’s writings as are the images comingling amongst my words.  In my opinion, art (in all of it's many forms) is mankind’s best attribute or at least, his best contribution to a society locked in a state of turbulence. (again, I attempt to share hidden gems of rare music, photography, paintings & yes . . Chef Scotty recipes).  I find similar passionate notes amongst my profession as a chef, therefore a recipe at the final conclusion of the blog is almost always present.  I bare all, rather naked, unlimited sassy Scotty may procure hostility or provoke some offensive truth and render fear based bias . . . but it is my hope that my writings ultimately inspire thought, instill compassion for self & others, tease your assumptions . . . only your mind shall envelope and seal away that which trips your trigger.  Now on to it . . .

It’s Valentine’s day and working backwards through my lovers deck of participants; the  Jacks, the regal Kings & yes, even a degree of Queens . . . I gather what lessons I’ve learned in wishful pursuit of finding “the one.”  I share the equivalent desire of all others (monks, nuns & politicians excluded) in sharing a future with a majestic being to walk with through the portal of love.  Being single is nothing new to me. My businesses and consequently self adhered to obligations to provide for my “children” (my employees) always came before that of my own needs and wants.  Now, I confess that hasn’t worked out so well for me and I no longer hold the torch of responsibility to those folks.  Priority “me” has been bumped up in the latter of love, the final steps having the requirement of balance as I reach beyond the 8-ft aluminum craft of ascension . . . eyes set on the desired destination.  NOTE: like many of us, I have a slight affliction to heights as such peril hangs in the cusp of cupid and the foot of concentration.

Todd, Kelly, Matty, Joshah, Eric, Laurence, Josh, Dani, Danny, Rudi, Matt, Kevin, Steven all lovers of my past . . I was not ready to full embrace your gifts and for that I am sorry for any pain I have caused you.  I suffer only in my solitary state, which is to say, that I lack the presence of companionship but truly suffer not as I’ve always been a bit of a loner amongst the many.  I’ll turn the ripe age of 36 on April 22^nd and I’ve not yet cleared a year with any man (in case you haven’t figured it out, I’m one of those gay people).  That isn’t a huge vote of confidence and I look not to blame anyone in particular for any outside influence.   It’s my very own personal history and I shall hold myself accountable for all of my actions; stupid as many of those decisions were, foolishly young to the concept of earnest affection and lasting love.  I vacillate to whether my approach of uncompromisable sincerity is the correct avenue to discovering he who would take my hand tenderly.  A bit of damaged goods, but still passionately involved with the intercourse of life; I am attracted to so few, which makes the endless search evermore allusive.  You see, I am not willing to settle and the requirements of equality and honesty stand above all else.  I have my true and through friends, a closeness with my family and my very own shining light of love for self to keep me content for the mean time.

I wrote a poem a few days back on February 12^th (you can find past blog entries to the right of this column, click on it, and wallah!) that pretty much summarizes my last experience of letting down the boundaries & taking a dip into the sauté pan . . seared & delicious would be appropriate adjectives.  I guess I still feel the burn marks . . I should have been paying better attention, less oil, less heat as that seems to be how “the game” is played.  Then again, I say to hell with “the game” . . I’m hardly a conformist and ironically that just so happens to be the most attractive quality that I possess (to the suitors that would pursue my interest that is).  It is the conception and the conclusion of all that I am!  My frustrations all enraptured within my ego as I continually resist the lessons for some unworldly stubbornness; I will not change that which is right; I forfeit to the born tendencies of a child’s purity . . the recognition taking precedence over the intention.   

My love of food in all of its vast forms is comforting to me especially on this infamous holiday.  In honor of my emotions, I’ve successfully gnawed away at near half a cherry bundt cake, the fat globules forming as fast as I am able to feed the ravenous craving.  If not love of another, I’ll happily take the runner-up (munching more cake).  My love to transform food through artistic interpretation has dimmed, this I openly admit.  The stripping of my dream realized, my company built from the ground up, the absence of integrity from many of those that I offered all but my left riblet . . . there is still so much love in my life and as this bittersweet day calls for a bittersweet recipe I wish nothing more than happiness and gratified companionship to all of the Adam & Eve’s, or Adam & Adam’s or Eve & Adeve’s . . it’s a very interesting world we live in to say the least!  If you too are single I encourage you to hit the internet up for Single Gun Theory before we get to baking (but leave the gun alone & formulate some theory on why it is that you're single). I implore you to enjoy the calories and consent to solace amongst copious amounts of chocolate, bacon & scotch . . . three items that could sustain me through the final chapters of my life (everyone knows I despise cupcakes . . that’s my contribution to the bitter).

With relentless love & fluctuating light,

                     Chef  Scotty

Baconized Maple-Macallan Cupcakes

Makes 12 deliciously decadent cupcakes that will wipe away any tears or fears of loneliness

• ½ cup butter , room temperature
• 3 tablespoon bacon drippings (left in the fridge)
• 3 egg
• ¾ cup brown sugar
• ½ cup maple syrup
• 2 tablespoons Macallan Scotch (or any whiskey/scotch)
• 3 cups self rising flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• tiny tiny pinch kosher salt
• 1/2 cup milk
• 1/2 cup of minced bacon , cooked and drained

Directions:

1) Cook some bacon in a fry pan (about 1 pkg of thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1 cup of the bacon reserving ½ cup for garnish. The chef should eat whatever is left to assure that the bacon is tasty.

2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar, maple syrup & Macallan Scotch and beat well until combined, I suggest having a nip or two as you proceed through your memories of lost lovers.

3) Add the egg and beat until incorporated.

4) Sift the flour, salt, baking soda and powder together.

5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

For the Maple Syrup Frosting.

What You'll Need --

4 tablespoons of butter.

2 tablespoons of maple syrup.

1 nip of Macallan scotch

1 cup of powdered sugar.

½ cup of bacon bits (reserved from above)

turbinado sugar (optional, but recommended).

coarse grain sea salt (optional, but recommended).

What You'll Do --

1. Combine the syrup, scotch and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt, turbinado sugar & bacon bits for added decoration..

Mama Mia Rhthym & Lovin it Up Fluff

“What other words, we may almost ask, are memorable and worthy to be repeated than those which love has inspired? It is wonderful that they were ever uttered. They are few and rare indeed, but, like a strain of music, they are incessantly repeated and modulated by memory. All other words crumble off with the stucco which overlies the heart. We should not dare to repeat these now aloud. We are not competent to hear them at all times. ”
― Henry David Thoreau

 

January 31st, 2012

http://www.youtube.com/watch?v=tdqNkWg0Dr8

Mother Mary Cleo celebrates her Birthday today although these last few years she seems to have grown ageless; her beauty lasting beyond that of any Oil of Olay supermodel.  My Mom is something of a delight in that her little quirks make her so extra special, so unique, so Lynene!

Memories of What makes my Mom a bit so Special:

• 1.)    drinking Mountain Chablis on ice, mixed with Crystal Light & a splash of Diet Slice
• 2.)    hiding little “Mommy loves you” cards in my Incredible Hulk lunchbox as a kid . . . it always put the biggest smile on my face as I quickly tucked it away before my playmates could see!
• 3.)    a green thumb she does have as well as an infatuation . . no obsession with Hosta plants.
• 4.)    Spaghetti with the addition of venison bologna = Good Meal
• 5.)    Shake-n-Bake pork chops = Broken Teeth
• 6.)    Addicted to running, this woman would rise at 5:30am and jog 5 miles every single day!
• 7.)    The Wagner annual living room Easter egg hunt, she made that Holiday my favorite & when Easter landed on my April birthday – a bunny cake with frosted in vanilla Betty Crocker love, dusted with coconut, licorice whiskers & Cadbury egg for a nose.
• 8.)    Her laugh . .somehow she’s able to inhale as her vocal cords replicate a donkey in heat
• 9.)    Her whistle . . the two fingers in the mouth method and unquestionably the loudest whistle ever
• 10.) Excursion Gag Me 1: Midwestern craft fairs with wood workings, dolls, country bumpkin décor
• 11.) Excursion Gag Me 2: Payless Shoes, I would grow nauseous after 15 minutes and wait outside
• 12.) Excursion Gag Me 3: Parade of Homes, endlessly driving around & admiring newly constructed housing developments . . . real exciting stuff for a kid!
• 13.) Her tenderness to her parents and caring for them whence the downgrade started, my grandma passing to cancer and Alzheimer’s set upon my grandfather – I loved them so very much.
• 14.) Creamy spinach-water chestnut dip nestled into a rye bread basket
• 15.) Family uker tournaments, the siblings bickering back & forth; Mom & I were always undefeated
• 16.) Madison Farmers Market trips – this truly was the inspiration behind my deeply rooted passion for gardening, herbs, fresh produce, artisan meats & cheeses . . . a gift which led me to becoming a successful  chef who a devotion to local, sustainable & organic
• 17.) Our family garden – sweet corn, sugarsnap peas, damn melon never beat the winter . . this too brought forth my inner chefdom as one who intimately knew the aroma of each ingredient
• 18.) Cheese of every imaginable kind, her taste buds have finally extended beyond part-skim swiss
• 19.) Bathroom therapy . . . every morning I got called in while she performed the laborious application of cosmetics.  I had a momma who prompted communication through & through
• 20.) Apparently she was the Queen of Backgammon - does that game even exist anymore?
• 21.) A firm diet of: a blended frozen berries-yogurt-fiber concoction for breakfast, popcorn sprinkled with powdered cheddar cheese & grapes for lunch, weight watchers/jenny craig like pre-packaged meals for dinner . . . Love you Mom, but a Julia Child’s you are not.
• 22.) Sunday movie night, a fireplace crackling & Mom sifting her hands back & forth through my hair.
• 23.) Charlie, the stuffed animal platypus that you had custom made for me when I was but a estranged boy enamored with all the oddities of Australia.  Still my favorite gift of all times.
• 24.) Jamming in the station wagon to the tunes of Cool & the Gang, the Neons & Gloria Estefan

I could go on for seemingly forever . . so many magical memories that this amazing woman has given me but it is her lessons of love that truly manifested within my own spark . . something uniquely different, some charismatic cause to care deeply for all that I could touch.  I haven’t mailed the card yet . . so here it is:

A Mother is the hand that reaches out to help.  The smile that comes with each success. The eyes that see it as we are.  The heart that wants our happiness.  There’s love in every thought you , Mom, and a world of thanks in every wish for all your dreams come true.  Happy Birthday

Mom,

There is no Hallmark message that could ever truly translate my feelings for you as a mother, a best friend, a mentor and a teacher.  Each year that passes, I ask myself “how have I come to possess such talent, such unequivocal desires & passions, such magnitude of creativity?”  The answer always arrives in the image of a nurturing mother & father whom each contributed their own unique qualities & uncompromising love.  And perhaps the true test of that love has been my own faltering footsteps; my struggles as a boy outsider grappling to earn your praise through accomplishment & success  . . a man standing apart from the rest; having wrestled with change and won each round, but so often lost the match.  

You’ve been by my side through it all, endured my tears, shared my triumphs, lifted me in sorrow and carried me through the invasive tornado.  Together we have survived, those wounds healed by your touch and the scars marking memories of our epic journey through this often calloused life.  There is nothing quite like a mother & child bond, our hearts beating to the same rhythm no matter the distance .  We are kindred spirits that dance, we are resolutely headstrong in our thoughts, we are fragments of the same spectrum.  I love you mom and thank you for being the maternal illumination of my life.  Today we celebrate your birth, your contributions to not only me but our family, community and friends.  May you have many more years of merriment as the cherry blossom you are!

With endless love – your Son

I never seem to get cards out on time if at all . . . no proper excuse these days as I have the time and in this case I actually have the card right here by my side.  Sorry Ma, but I’ll be with you in just a few days, making some fresh mango margaritas, shopping on the promenade for our next dinner, shuffling the deck before another hand of Uker . . . more memories, more healing for me, more mom.  So, a recipe in tribute to my mother could only come as my very favorite thing that she made.  It’s kind of white trash Midwestern but just so damn, damn good – I give you Pistachio-Pineapple Fluff!

With Culinary Blessings,

                       Chef Scotty

Pistachio Fluff

“sweet-n-tangy, fluffy like a cumulus cloud of maternal memories”

  

•  
•  3 ounces instant pistachio pudding mix
• 20 ounces crushed pineapple in juice
• 8 ounces Cool Whip
• 1 1/2 cups white mini marshmallows
• Feel free to add roasted pistachios, walnuts or pecans

Directions:

1. Mix pudding with pineapple and juice.
2. Add cool whip and mix well.
3. Fold in marshmallows.
4. Smooth into a 9 by 13 pan. Chill at least 2 hours

The Ornamental King & Porky Christmas Crowns

“Could a greater miracle take place than for us to look through each other’s eyes for an instant?”
― Henry David Thoreau

Christmas Day, 2011
http://www.youtube.com/watch?v=nCf2PoTuh4Q

Another year and it doesn’t seem like Christmas Day – I’m not with family or friends – just me and my lonesome self, I’ve eaten entirely too many chocolates, I am working . . . always working – hell, I got’s to work if I’m yet to achieve another comeback tour to this seemingly endless novel of struggles and persecution. At least I’ve discovered such solace from the lessons to be learned within the turning of each page, the conclusion to by hypothesized with each chapter shedding a touch more light.

Yesterday, I shared my gifts created for my reclusive Aussie lover it’s only fair that now on Christmas Day, I properly acknowledge those gifts revealed from our spontaneous starburst of romanticism:

he recalibrated my understanding of love and in less than seven magical days he has now set the bar for any other suitor to uphold. I will honor myself in accepting nothing less than that to which I deserve . . with definite finality issued to our relationship, today I seal the envelope and set aside with my past due bills. The knowing & the unknown are now officially in the same basket.

he kindled a fire of passion that burned away a lot of baggage which has transpired into new creativity in writing, cooking, painting, thinking, creating . . . too many opportunities before me, it’s up to me and me alone to make the right choices if I am to reach the desired outcome.

he put a pause to our budding love, our companionship of limitless potential which has afforded both of us time to contemplate the next course of action – this has allowed me an opportunity to refocus on the most immediately pressing priorities of work development, stabilized finances & the final chapter of my ChileCo & Eden legal affair.

he reinforced my awareness of just how strong and I am . . it’s been a year where I’ve had friends willing to compromise integrity & loyalty for the sake of personal gain at my expense. My belief in humanity slightly tilted, but not exactly chucked into the garbage disposal either.

Mirror Mirror on the wall, who’s the fairest of them all . . . .

I add these experiences today to my past history of adventures in dating and a rather limited selection of lovers. Not exactly a lot to report, I’ve never cleared a year with anyone (priority 1 = success), just your usual collection of ankle biting, unappreciating, dog-eat-dog cheating types with a few good ones thrown in the mix (which I successfully managed to sabotage).

I really don’t think “dating” is a proper name for this entire companionship interviewing process. Maybe they should rename it “battling.” Its seems our harsh world is quite accomplished in breeding doubt, jealousy, anger & hunger – love, gratitude, balance & harmony not exactly great assets to bring to the table of war. With no crown to conquer, I’ll suit up again, ready for the fight . . . strong enough to take a bullet, smart enough to have a plan of attack, intuitive enough to see a punch coming, and god-willing . . . lucky enough to get air-lifted out when it’s hopeless, rescued with the incoming instruction “mission aborted” or saved by the hand of another soldier . . hopefully he has topaz blue eyes too!

Merry Christmas,
Chef Scotty

Crown Roast of Pork Recipe with Pumpernickel-Crancider Stuffing
Whilst we give “love” a badly needed break, let’s give that damn turkey a rest for once,hook-it up with some beloved Piggly-Wiggly. If not, this playful twist on traditional stuffing will work on any victim of your choosing on any given day. Live with passion, love unconditionally & don’t cook like a Whitney.

Ingredients
• 7 pounds crown pork roast
• 2 cups chopped cranberries
• 1 cup red wine
• 1/2 cup white sugar
• 1/2 cup butter
• 2 onions, chopped
• 2 cups chopped fennel
• 1 cup cooked, chopped parsnips
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 8 cups pumpernickel or rye bread cubes
• 2 apples – cored and chopped
• 1 cup – toasted walnut
• 1/2 cup spiced apple cider
• 1 egg
• 1 tablespoon poultry seasoning (option to add fresh thyme a big +++++)
• 1 tablespoon rasta rub (sub: garam masala spice blend)

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork roast with salt and pepper to taste, then place on a rack in an open roasting pan, rib ends down.
3. Bake at 375 degrees F (190 degrees C) for 2 hours. Roast will be only partially cooked.
4. Meanwhile, in a medium bowl, combine cranberries, red wine and sugar and mix well; set aside. Melt butter or margarine in a large skillet over medium heat. Add onions, celery, fennel and cooked parsnips, sauté until tender, about 10 minutes. Add cranberry mixture and cook for another 3 minutes on high heat. Turn off heat and add salt, black pepper, bread cubes, apples, walnut, apple cider, egg, poultry seasoning & rasta rub. Toss well.
5. After the two hours, remove roast from oven. Turn rib ends up and fill cavity with cranberry/apple stuffing. Insert meat thermometer between two ribs in the thickest part of the meat, making sure that end of thermometer does not touch any bone.
6. Return stuffed roast to oven and continue roasting at 375 degrees F (190 degrees C) for about 1 1/2 hours, or until internal temperature of meat reaches 175 degrees F (80 degrees C). (Note: If stuffing becomes too brown, cover it with aluminum foil.)
7. To Serve: Place roast on warm platter and let stand for 15 minutes for easier carving. Slice between ribs to carve, and serve with stuffing.

Diamonds & Pearls, What RU?, Skrimp's-n-Pebbles Recipe

“I say, beware of all enterprises that require new clothes, and not rather a new wearer of clothes.”
― Henry David Thoreau

December 14th, 2011

We begin at 4:14am for no particular reason (well, there was that 2 hour mid-day nap?) and to further complicate my cobwebs, I have Prince’s 1991 smash-hit “Diamonds and Pearls” running through my head like a bad case of “Jingle Bells.” Swimming downstream with this morning madness, I pause in contemplation of these two prized “jemstones.” (I should neglect to tell you that it is now 7:34pm, I’m eating black peppered potato chips, raw ginger-molasses cookie dough, drinking obscene amounts of coffee and yes . . . plowing through one Winston cancer stick after another . . . clearly the American Spirits were wrecking havoc on my Pulmonary vessels)

The most popular gemstone of them all, a diamond (from the ancient Greek αδάμας – adámas "unbreakable") has remarkable optical characteristics attributed to it’s face-centered cubic crystal structure and is renowned as a material with superlative physical qualities (Orange County House Wives cubic zirconia & silicon carbide diamond stimulants not included). In particular, the diamond has the highest hardness and thermal conductivity of any bulk material as well as the relatively high ability to disperse light in different colors.

Wielded from the Earth’s mantel and carried to the crust by deep Volcanic eruptions only to be sliced up by the hand of meticulous craftsmanship . . . we homo sapiens will stop at no expense to procure these little Mary Kay candies! On the opposite, aquatic spectrum of things . . we have our naturalistic, innocent mother of purity – the pearl!

A rare object of true beauty, the pearl is a hard, rounded form of crystalline calcium carbonate produced within the soft tissue of a living shelled mollusk. The most valuable iridescent pearls occur spontaneously in the wild, but they are extremely rare! Cultured or farmed pearls from pearl oysters and freshwater mussels make up the majority of those that are currently sold (for the most part, eco-friendly except for the lost bottom-dwelling creatures of “Ariel & the clam-bam-gang”)

Those earrings right there! Yeah right there, them’s be an imitation, fake, artificial, falsified, knock-off pearls . . . isn’t it obvious? I mean, for reals? Fang’s for mascara, 5” eggplant purple pump’s . . She’s glittered up like a New York hussy, sporting no more than $35 worth of Marshall’s hand-me-downs!

Taking all of this into context: What are you? A diamond or a pearl? Are you auspiciously adorning an ornate, platinum “promise to be there through sickness & health” 24-carat blood diamond? Or is your hair all twisted & torked into a Princess Leah bun prominently exposing two Amrita Singh designed Indonesian “walk on the moon” earrings?

Are you indestructible as the diamond, an eternal prism in the darkest shadows, an unpolished April baby boy enamored with the concept of living in love? Or are you fashioned from the very depths of Poseidon’s inhibitions, a treasure of natural beauty, solid yet flawlessly rounded out to roll with life’s Mohammad Ali moments? (I don’t know what’s with all the character references . . . too much caffeine, entirely too much!)

Consider your surrounding relationship(s)? Two diamonds likely to be jealous of each others radiance and while impervious to any opposition’s attempt to claw at their abrasive pride – they can actually scratch the shit out of each other!

Or how’s about tossing a quarter into the slot, the Flash Gordon pinball game testing your dexterity, your impulsive reflexes to life’s obstacles, blinking lights, pulsating sounds of ding-ding-ding . . ding-ding. One pearl presenting a challenge, but manageable for all said purposes. Now, drop another one in the mix and let’s see how you play, how you respond, how you react?

Review your relationships past , present . . . and future. Under careful evaluation, you are surely to spot the impersonators from the authentic gemstones. Cherish those true to you, hold them dear to your heart, remember them not as yesterday, but as a part of your today. I know where my peeps stand, I know what inherent properties are of earnest value to me . . . I know what I am!

with Culinary Blessings, A emerald in the rough


Recipe for: Skrimps-n-Pebbles
These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. Recommended wine pairing of a crisp pinot grigio – and yes it is my recommendation that you sip plentifully while you cook your honey this meal!

Ingredients
• 1/2 cup pearl (Israeli) couscous
• 1/2 cup sugar snap peas, strings removed, then halved
• 1 1/2 tablespoons unsalted butter, divided
• 5 ounces peeled and deveined shrimp
• 1/4 cup dry white wine
• 1 small tomato, finely chopped
• 1 pinch of sugar
• 1 tablespoon chopped tarragon

Preparation
Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.

Pump the Breaks of Love by the Moment?

“For it matters not how small the beginning may seem to be: what is once done well is done forever.”
― Henry David Thoreau

December 12th, 2011

A Mt. Olympus tear soaked day, daimoku this Monday morning has me centered! (or so I perceive) As is typical of our intimate weekly Soka Gakai “mystic harmony” gatherings, we round out our chanting with some small talk as my cranberry-merlot almond cake is rationed amongst us five. I haven’t seen Jesse in several weeks, so I catch him up on my ongoing legal shenanigans, work, and more prominently, my recent love affair with the Aussie. Jesse’s impulsive response, “pump the breaks dude” This unrequested comment is quaintly similar to the other bakers dozen’s of cautionary remarks provided by good friends, local confidants and family members. If I dissect the sweetest intention from the actual confection, this common phrase “pump the breaks” implies civil obedience in the form of defensive driving (be wary, careful, apprehensive, etc.). The more straight-forward relevance being “you’re moving to fast Scotty!”

For those of you who don’t know me personally, I generally conform to the strictest of laws and enforce my own “black & white code” with a diligent hand. However, I find the majority of statutes to fall into “the grey area” permitting one the flexibility to swerve left, the option to hop onto the toll road, the choice to exit in desperate need of emptying one’s over-expanded bladder. As a person infatuated with the “why’s” of our conceivably abstract world, my inequitable response to these notions is this:

1.) Only give your opinion whence it has been asked for (unless, it is sincerely necessary)
2.) Remember that your own personal experiences influence your own thoughts & may not apply to another person’s life or perspective
3.) Fear is the opposite of Love – therefor one might hypothesis that to truly acquire a partnership of equal love, both individuals must enter the relationship on mutual terms of trust, omitting any fears (yes, including those emotional shock-waves of past lovers) & live by the moment.

How about “Love by the Moment?” Now, I’m not a spring chicken sporting a newly crafted DMV drivers license, nor am I some Tibetan monk conclusively gripping to a society bereft of pain or loss. Nope! This 35 year old has been tried, tested, bloody soaked & revoked like a used Playtex tampon. I’d like to believe that I am experienced in the driver’s seat as well as an attentive passenger, honest to my own faults, flaws and foolishness, savvy enough to walk when it’s pouring buckets onto the 405 freeway.

After the little Buddhist reunion, I set out for my daily Crunch workout; parking beneath the 1980’s "cream of trout" colored multiplex, I took the stairs as usual. I guess an elevator trip of one floor never made much sense to me? Casually crossing the tiled courtyard, I contemplated which ascending resource to take: the 32 steps or the escalator? (at this particular shopping mall the four are all aligned 2 up & 2 down). For the first time in five months, I took the escalator, all the meanwhile considering why I had foregone the more laborious steps? I was going to a gym after all and it simply never-made any sense to start the muscle straining adventure off with “the easy way up.”

The steps are more natural, one foot in front of another . . occasionally a bit strenuous, but undoubtedly more conscious so far as the awareness needed to accomplish such an ordinary task. The opposite attraction furnishing the liberty to survey ones surroundings as the augmenting metallic panels carry each constituent upward – both reaching the same destination in relatively equivalent fashion. Such a simple choice and yet I ponder which selection you would make? Would your choice reflect a glimpse of inherent principle, characteristically defining your approach to life’s many options . . . are you the uncertain squirrely type with an inclination towards the nutty side of erratic behavior? Spontaneous instinct superseding the Planned Parenthood approach to birthing the child of choice.

EXIT rationalization & fear
ENTER breathing to a natural rhythm = FULL FLAVORED SOULFULLY LIVING

And soul food is what I give you today . . comfortingly sweet-n-salty, knowing what to expect, maybe not the healthiest eats in the world, but loaded with a deeply rooted passion that surpassed miles of inflicted fear, tyranny & imposed limitations. Love yourself, Love one another, Love each bite of life and savor the sensual experiences without fear of loss, fear of the unattainable . . fear of food poisoning!

MOLASSESS BRINED PORK CHOP with Brandied Peach Salsa

For the rub:
2 Tbs. chopped garlic
1 Tbs. crushed fennel seeds
1 Tbs. finely chopped fresh marjoram
1 Tbs. finely chopped fresh rosemary
2 tsp. coarse salt
2 tsp. coarsely ground black pepper
4 bone-in pork rib chops, 3/4 to 1 inch thick (2-1/2 to 3 lb. total)

For the brine:
This Brown Sugar & Molasses Brine helps keep pork chops juicy and adds a subtle flavor. Yields enough for 12 pork chops

7 cups water
1 1/2 cups coarse salt
1 cup dark brown sugar
1 cup dark molasses
1 Tbsp each - dried thyme, black peppercorn, fennel seed, allspice, paprika
2 cups ice cubes
3 to 4 lb. pork chops

For the peach salsa: You can figure this one out on your own, right?

Brine the pork chops -- Pour the water into a large bowl, bring to a boil and add the salt, sugar, molasses, and spices - stir until sugar & salt has dissolved. Stir in the ice so the brine chills quickly. Add the pork chops, set a plate on top to keep them submerged, and cover the bowl. Refrigerate for at least 24 hours but no more than 36 hours. Transfer the pork chops to paper towels and proceed with one of the recipes that follow, or else wrap the chops in plastic and keep them refrigerated for up to 2 days.

Season and grill -- In a small food processor, combine the garlic, fennel seeds, sage, rosemary, salt, and pepper. Pulse several times to blend well. Lightly coat each chop on both sides with the herb rub.