Stories

doubt.jpgDid you ever think, when you were younger and the creaks of closing doors hadn’t yet become thunderous, that you and all of your friends were going to do great things?  Because now it seems like circumstance has threatened, in the friendships it didn’t destroy altogether,  that idea of mutually assured success.  Three years removed from the rapidly fading end of college, the majority of my peers sport psychic bruises gotten at the hands of a world we’ve learned isn’t vested in our personal triumph.  The few people who know what they want to do have discovered their chosen professions aren’t guided by the principles of meritocracy.  It’s ostensible chaos, and, after fifteen years of structured, teleological environments, it breeds doubt—doubt that like a giant black maw eats away at the confidence of those glowing assessments you made back in the ninth grade.  When the maw isn’t satisfied—its appetite is only whetted by the feast on your friends—the jaws of uncertainty turn inward and you begin questioning whether that secret self-conviction you’ve always harbored, the belief you would add to the world in a distinct and remarkable way, was ever really justified.

But there are methods for sating such an ugly beast.  I’ve discovered one is you feed it at the restaurant where my friend pulls from the oven pizzas that, prior to glorious consumable conception, spent thousands of hours parbaking in his head.

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fancyladies.jpgI spend a great deal of my life working functions that exceptionally wealthy people go to. My official jobs have ranged from handing out escort cards to rangling opera singers, to making emergency Staples runs, to standing and looking pretty. I’m especially good at that last one.

But my unofficial job is where I really excel: soothing the savage rich lady.

Actually, I’m pretty great with rich old men as well, but soothing the savage rich man sounds like the subject for a whole other blog, by a writer who isn’t me, and you need to buy a subscription to read it.

If any of you are considering entering into the exciting field of nonprofit fundraising, you need to learn one thing: rich ladies like it when you like their blouse. Ok, or their jewelry or their hair or their bag, but blouse is a funnier word, and relates specifically to one unfortunate such occurrence I experienced recently.

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ImageEveryone wants to move to Maine these days...It wasn't like that when we were growing up. In fact, very few people that lived here wanted to stay here, but they couldn't afford to move. No one knew where Maine was, they would stare blankly at you like it was a foreign country.

My neighbors are still the neighbors that I have had for the last fifty years or so. They watch out for you in a non-cloying way just as you watch out for them. That is just what you do in a small town. I always am thankful that my nearest neighbor is over a half mile away except for my sister's house a mere 100 feet away.

It is heavenly to be in a dense oak tree forest on a bucolic lake watching the snow storms make their way across the frozen lake. It has been peaceful and people-less for the last 35 years. Neighbors in seasonal cottages that stayed a month or two but never more than that – until now.

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endworld.jpgIt’s officially less than one week until a global earthquake causes the entire world to shatter into pieces. I thought we had another year and a half, but subway signs—and sign holders have informed me that the true end of the world is not in December of 2012, but is creeping up on us quickly. According to subway posters and people raising awareness outside of City Hall earlier this week, the end of the world is really May 21, 2011! So now it’s time to grab your parachute and your bungee chords and try something you’ve never done before! Or, in my case, eat all types of food that I’d like to smother my taste buds with before this global earthquake officially hits. Because while some people like to live like they will be dying—I’d much rather eat like I am dying.

So let’s say this hypothetical earthquake does hit. What’s on the final week’s menu? In any ordinary situation where life didn’t have an expiration date shorter than the one printed on my recently purchased gallon of skim milk, I would be exchanging out my sweets and diving into a vegetables, taking out the juices and drowning myself in water – but this week—this hypothetical last week of life – no way.

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From the L.A. Times

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When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.

Add a shot of vinegar to a simple stew of white beans and shrimp and notice how the seemingly simple, earthy flavor of the beans suddenly gains definition and complexity. Do the same thing with a soup of puréed winter squash and see how a dish that once was dominated by rich and sweet now has a round, full fruit character.

Though the results may be similar, salt and acidity work slightly differently. Salt is a flavor potentiator -- in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine.

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