Dirty Jobs, but Never Done Dirt Cheap

The world is truly full of overlooked and underpaid laborers.
Photo: Housekeeping Cart

This is a story as old as human community, and yet it’s notable how little it’s changed. The ugliest, dirtiest, the most physically demanding and unpleasant tasks, the ones that no one in his or her right mind would usually choose to do, let alone without any recognition or reasonable pay, these jobs don’t cease to exist because nobody likes them. They simply get done by people who have no other choice. And do we thank them for it? Do we give them public honor and paychecks commensurate with the knowledge and patience and back-breaking effort and yes, specialized skills that are required of them?

You know the answer. In this country, we spend more time and energy on vilifying the working poor as nuisances and a weight around the necks of their higher-taxpaying richer neighbors, at best. At worst, we accuse them of criminality, many of coming into the country illegally—which they may well have done—to snatch bread from the very lips of our own better educated and better protected children through their stealing jobs from the local citizenry. Which, of course, they rarely do, considering that neither we nor said children are willing and able to do without the jobs that the working poor do for us, let alone perform those tasks ourselves. Never mind that those we abhor for daring to come across the nation’s borders unseen are doing precisely what the vast majority of our own ancestors did, and out of the same desperation for survival, but now with the additional barrier of laws designed more out of fear and hatred than out of specific plans to better the safety and welfare of any of the parties involved.

If immigrants could remotely afford the risky business of taking a national day of “working poor flu,” the way that unionized workers go on strike or recognized organizations march in protest, just imagine what that day would look like across the United States. I don’t begin to think that there’s an easy solution to the problems of regulating this country, protecting individuals and the nation from the very real danger of criminal activity and the bane of individualism gone rogue. The latter being, in my opinion, a far larger risk to the rest of us from among native-born citizens who take their American privileges as the right to do as they please, even by force and against US governmental “interference” with their personal sovereignty. But I can’t believe that the draconian and targeted proposals many suggest these days are the right solution, either.

Let our internal renegades, our legal complainants against immigrants, and all foes of the “lazy” or “problematic” working poor themselves take up the labor and care required to ensure that every one of their fellow Americans has enough food to eat, education to navigate life and progress beyond restrictive ignorance, health care to prevent the spread of diseases and unnecessary pain or early death, and a safe, clean place to sleep without fear of exposure to the elements, destruction of their environment, or unfriendly intruders. Then I might start thinking we can narrow the gates to allow in only primly approved new neighbors able to contribute equally to the cause. Or would anybody out there like to see what happens on that imagined Flu Day, when all of the orderlies, cooks, construction workers, landscape maintenance crews, sanitation workers, child- and elder-caregivers, and all of their fellow underpaid workers lay down their tools and lie down on the job for even 24 hours?

I surely don’t know the solution to any, let alone all, of the problems that roll up into this one massive puzzle we have sitting on our doorstep. But I know that I will try to do better at giving proper respect and thanks, and a hand up when possible, to anyone who does what I can’t or won’t do myself. My life depends upon it.

Foodie Tuesday: When Cultures Collide

So many beautiful nationalities and ethnicities with so many fabulous cuisines! How on earth can I possibly choose when I’m about to fix a meal?

Then again, why choose? After all, the best of cuisines have borrowed (or stolen) from each other, been influenced by each other, and often gotten so intertwined that it’s hard to know for certain what the absolute baseline, source, or original version of any popular food or dish really was. Sometimes I think that half the fun of creating the menu for an occasion is figuring out how to play with commonalities and contrasts in the most delicious and interesting ways.

Multiply the possibilities of that original menu with my affinity for revising every ingredient or dish in its following appearances as a leftover, and you have one impressively complicated matrix of possible and tangential menus. Exponential recipe improvisation: that’s a kind of math that appeals even to a mathematical dullard like me.

There was that recent episode when I found an interesting-sounding ready-to-cook packet of mushroom risotto that had—unlike most prefab dishes of the sort—only about five or six ingredients, all of them actual foods, and thought it’d be an interesting basis for my dinner preparations. Even with pre-packaged items, it’s a virtual certainty that I will fail to prepare them exactly as proposed. I’m not talking about that silly thing where you buy a boxed frozen dinner and because it’s pictured on the box as set on a plate, the seller assumes you’re too stupid to know that you might need to remove it from the box and heat it in order to consume it, so it says in tidy type, “Serving Suggestion.” I’m talking about actual changes in the way the contents of the box are prepared or served.

So, first of all, being the perpetually lazy person I am, I thought the prospect of standing around stirring a risotto for eons was less appealing than seeing what would happen if I put the ingredients into my rice cooker with extra liquids and let it do the work. Ours is a low-tech oldie but goodie among rice cookers, with a chintzy looking removable aluminum pot insert, so I did toast the rice, with its spice and earthy little pieces of dried mushrooms and shallots in a generous pool of butter, setting that little aluminum canister right on the burner, before popping it into the rice cooker shell and pouring in a half and half mixture of homemade broth and water, slightly more than my usual doubling of quantity over dry (rice and other) ingredients, and a good dash of dry sherry. It may not have been a true risotto by a long stretch, but by golly, it was pretty darn tasty all the same. I served it topped with bacon pieces and alongside that, with some patties of slightly spicy chorizo, sauced thickly with lemony avocado cream and topped in turn with sweet grape tomatoes, all with a little green salad on the side.Photo: Risotto & Chorizo

It was a filling and nicely congenial combination, this meeting of Italian influenced risotto rice, Mexican style chorizo, and a very slightly French treatment of the avocado sauce.

Later in the week, this pseudo-risotto segued on down to Puerto Rico when I incorporated a big scoop of chipotle salsa, the rest of those thick-cut cooked bacon pieces from the previous garnish, and crumbled leftover chorizo into it, heated it through, and then let it crisp on the outside during a low and slow rest on the cooker to become a fair facsimile of the Mamposteao we fell in love with on our May visit to San Juan. With some of my sushi-ginger dressed coleslaw on the side, I think I managed to get the meal to span even further global miles than the first time, perhaps. In any case, it spanned from pots and pans to stomachs pretty neatly both times.

Foodie Tuesday: What’s *Not* in My Kitchen

I don’t mind simple foods, simply prepared, and I’ve had plenty of pit-roasted and wood-stove cooking that was far better than merely edible. Sometimes there is nothing more delicious than the freshly caught fish grilled over an open fire or fried at lakeside in a worn and well-seasoned cast iron skillet. The smoky goodness of things cooked with live coals is sometimes so far superior to what I could conjure out of a high-tech kitchen with the pallid assistance of bottled liquid smoke (no matter how genuine and unprocessed that might be) that I would rather wait months for the proper weather and occasion to arise.
Photo: Chuckwagon Cookery

But I ain’t no chuckwagon Cookie, if you know what I mean. I was never fond of ‘roughing it’ in the sense of being outdoorsy and happy to labor over the building of my kitchen kit before I can even bother to lug buckets of water up from the stream to have on hand for stifling the coals at need. I haven’t the skills or the desire to do my own butchering, and I barely know a chanterelle from an Amanita, if left to forage anywhere wilder than my own pantry and the grocery aisles.
Photo: Chuckwagon Cookery 2

So my kitchen doesn’t sport the assortment of enameled camp cookware and the range of well-weathered cast iron pots and dutch ovens required for real down-to-earth preparation of meals. I don’t even have a clue what I’d do, short of going out in the backyard and having a go at such prairie wizardry, if I were faced with any of the old-school stoves and ovens that my ancestors and predecessors considered modern conveniences in their day. To cook with a wood stove, no matter how much I may have admired others’ mastery of it and the fantastic foods they’ve produced from such contraptions, is beyond my ken and requires subtleties of understanding how recipes and food science converge that I never learned. Even the electric ranges of earlier days have mystical mystery about them that would scare me right off to the local fast food joint for succor. And yes, I’d want fries with that.
Digital illustration from a photo: The Old Swedish Stove

In truth, I am a very limited and unskilled preparer of foods. I have a small palette of familiar ingredients upon which I rely, because I don’t have a clue what to do with many others that will make them safe for human consumption, let alone palatable. I have little patience for the suave or the grandiose in recipes, those techniques and tricks that require grace and keen senses and molecular understanding of the ingredients at play. I’m a reasonably willing eater of new foods and preparations, but not much for trying to make them myself, especially if I think anyone smarter and more experienced is available and willing to fix said dishes in my stead. The exception is mainly to be found in instances when real cooks let me play at being their sous chef without requiring better brains, knowledge of ingredients, or knife skills than I can offer.
Photo: Vintage Cooker

What I do have in my kitchen, most of the time, is fun, and enough decent eating to keep me (and anyone else on hand) from going hungry for long. Thankfully, I do live in a place with good grocery stores close at hand, family and friends to share meals and their preparation, and a kitchen full of my idea of modern conveniences. And if the ovens I got with the purchase of the house have outlived their peak performance by a fair distance and the only mixer I’ve owned for the last couple of decades is a wire whisk or fork, it sure isn’t the same as having to shovel up hard Texas clay to make room for my hand-split mesquite hardwood or having to figure out if those fruits gleaming at me from over there are the euphoniously named Farkleberry or are the similar looking but highly toxic Chinese Privet, so I don’t have to dig a privy, too, in a hurry.

Things to Remember

Apparently I am sucked into the Throwback Thursday vortex, for amid my housework wanderings I stumbled across some dish-drying towels that brought a flood of memories over me. The first thing that came to mind was curiosity about whether there are many others who grew up using tea-towels like these made of flour sacking material and hand-embroidered, often with a small posy or aphorism in the corner, and usually by Mom or some older relative, at least until we ourselves were conscripted for the task.

My mother enjoyed embroidery as a relaxation mode as well as art form, and the last batch of dish towels that I know of her having made were a series of line drawings of local native flora, based (with the author’s permission) on a book of lovely little watercolors of the same plants and flowers. I chose one representing a favorite alpine blossom, even though the creamy white blooms were guaranteed to fade quickly against the pale fabric, and the outline of them remains faintly visible even after many years of hard use. That’s a perfect representation, in its way, of how my memory works. I began to reminisce, seeing this embroidery, on the alpine plants that have always signaled peace and freedom to me as I day-hiked on the flanks of Mt. Rainier. So I meandered over to search online for native alpine plants of the northwest, and as soon as I began looking at the images I was struck with an infusion of the very scent of those hikes, a spicy, earthy, fresh and herbal blend of tree resins—cedar, pine, alpine fir—and sun-baked earth, lightly perfumed flowers, crushed needles and fallen leaves underfoot, the brisk dash of elevated air. What a lot of fine things to be contained, in addition to the treasury of love and family history, within my mama’s embroidered dish drying cloth.Photo: Mama's Embroidery

You might think I’d’ve inherited an embroidery gene, because in addition to my mom’s fine handiwork, I grew up seeing and using Grandma’s embroidered towels and pillowcases and enjoyed them, too. I did not, and since I had these two sources readily available, I didn’t mourn the gap in my skill set. I could always go to one or the other of them and find some new kitchen linens in a time of need.

My father’s mother never got so inventive as to design her own embroideries based on book illustrations like Mom’s were, but Grandma chose for her projects the resource of hand-me-down and found patterns, most of them quite out of date already (hence the ease of her collecting them), and almost all of them much quirkier and tackier than her normally refined taste would have allowed. These were, however, mainly destined to be given to charity or sold for the proceeds that would go to the charity in their stead, so she had no attachment or agenda for showing them at home. I, on the other hand, bought a few not only out of any little do-gooder intentions but because the sheer silliness of some of the designs so delighted me.

This one, for example, that was my inspiration for joining now in the Throwback Thursday brigade, was highly amusing to me in its ridiculously fantastic subject, its period style, and its girly goofiness. I couldn’t resist it. I found no other Days of the Week as companions, so I can only imagine what happened on those days, but it was enough to find this towel that could simultaneously remind me of my grandmother and my youth and make me laugh, all while getting my dishes dried.Photo: Throwback Thursday

Fashions change, and with them, the decor and even tools that fill our lives and homes. Yesterday’s dish towels are probably more often machine-made of some high-tech sort of microfiber or super-absorbent bamboo fiber blend with an artful printed-on design in the proper Pantone colors of the year. But do they do a more artful job, as well, of wiping dishes dry after washing? Can they strain soup broth into crystal clarity? Do they make perfect wraps for ice packs when a sore neck or bruised arm is in want of one? No better than the old standbys of my youth, I imagine. Old as I am, I come from good stock that valued something a bit quaint and very handmade, and if it managed to accomplish the task and carry memories for decades at the same time, why, I suspect I’ll do well to try to be a human imitation of it myself.

Foodie Tuesday: Dad Goes Grocery Shopping, Too

Photo montage: Grocery BonanzaNot everybody grows up with a dad who likes grocery shopping, but I got lucky. My father was the son of a grocery man and had his first real job working for the same grocery business as Grandpa did, so it was not entirely unusual that Dad would be the one who took us kids grocery shopping when it was time to stock up again. Even summer vacations followed a little in Grandpa’s tradition; instead of the stereotypical roadside tourist attractions, he was wont to stop at any grocer’s the family passed on their travels, wanting to see what ‘the competition’ was doing and reveling in the interesting inspirations he might find along the way. My dad, too, had enough of the bug from watching his father in action that when we did go to the grocery store, it wasn’t one of those stomp-through-at-top-speed reluctant shopper experiences that so many have with their parents, notoriously fathers most of all.

We meandered up and down every aisle, having a happy, leisurely look through everything on display, and more often than not, we came home with something new or unusual or just plain frivolous. Much to the delight of Dad’s junior shopping contingent, of course!

Mom was a good grocery shopper and fed us well, and taught us the kitchen skills to use the stuff we were buying, but Dad got to play the primary role of finding the unusual fun in visiting the store. Between the two, then, they gave us kids not merely those practical survival and sustenance skills we needed but a sense of pleasure in exploring what food does beyond keeping us alive and healthy. Thanks to their teamwork, it became a focus for community, artistic invention, entertainment, and exploration, and this all made it easier to expand those ideas far beyond our home walls.

That my parents’ ideas about division of labor and gender roles was generally more practical and individualized than American, middle class, mid-twentieth-century standardized was a boon to us as we grew in many other parts of our lives. It was Mom who taught me by example to do the fix-it stuff for general home maintenance, having been brought up in a carpenter’s household herself, and both parents took part in helping us with homework, counseling us, playing with us, and much more. Dad was a neatnik by inclination as much as Mom was a careful homemaker, so there wasn’t much obvious differentiation when it came to keeping the house up and running on a simple organizational basis.

But that’s all peripheral to my thesis, which is that I was fortunate to have two parents, not just one, who took an interest in the choosing and assembling of what we ate. Dad never demonstrated a huge urge to Make things with recipes, so sandwiches and cereals and the occasional barbecue tending was his main realm of preparation, but he did those with aplomb and enthusiasm and played sous chef many a time. Mom was the chief in the kitchen. Having two skilled shoppers in the house, though, that was, and still is, inspiring, and I am the better and happier for it. If your household consists of more than your lone self, or you share meals and their preparation even occasionally with younger people, I hope you’ll consider creating such an atmosphere of joy and adventure in the process as well!

I Did It Myself…*to* Myself

Do It Yourself (DIY) projects, when well executed and realized, are impressive and admirable. They double one’s pleasure in the end product by being not only beautiful and useful as desired but also the satisfying result of her own skilled labors. Personal investment increase value exponentially.

I can claim a few DIY accomplishments on my resume, happily, despite my ordinary limitations of resource, monetary or of expertise or ability for the project in hand. But having mentioned hands, I must also confess to having a DITY (Do It TO Yourself) record as well. On the occasion of the hand-made hand injury, I was fortunate that my second of inattention resulted in no worse mishap than a tiny nip on my finger.

Being an artist, I did however do this with a certain degree of style: when I stuck my finger with a single tooth of my nice, sharp little hand saw (too aptly named, perhaps?), I did manage to insert the steel into the only small spot on my hand that already had a visible scar. Puncture becomes punctuation, so to speak.

As always, the tiniest wound is magnified by other pains, not least of them the injury to ego and dignity when on the instant of infliction I succumb to a combination of reactions that to the uninjured could only have a sort of serio-comic ridiculousness perfect for cutting me down to size. The unpleasantness of having made an unwanted incision in my personage is compounded by the leap back that threatens to throw me over a chair and onto my tailbone; the pinching clamp of fingers on the cut to stanch the bleeding hurts almost more  than the initial stab; the yell of pain that, in my nephew’s youthful terminology ‘scares my ears’ is also loud enough for the neighbors to hear and enjoy. On top of all this is the diminution of my sanguine pride, reminding me that my handy skills are sorely limited no matter what I tell myself.

Does this prevent my attempting further DIY projects? Hardly! Being by nature a timid and lazy and not-so-brilliant craftsman hasn’t made me give up but instead tends to make me plan and work things out fairly exhaustively before I begin, and to assume that I’ll make mistakes or need help before I finish. It all slows me down, to be sure—and that’s not a bad thing, mind you. Any DIY work is bound to be only as polished as patience and occasionally remedial work can make it.

When I speed up too much, I get sloppy and unfocused; I make silly mistakes like sticking my finger on a saw tooth/a saw tooth into my finger. Luckily for me, I didn’t have a power saw going there, so all I lost was a few minutes, my composure, and a few red cells rather than a digit. In return, I got a good reminder to sharpen my attention, to use tools with greater care, and to call in expert help when needed.

After all, I’d far rather sacrifice some dollars and a touch of my DIY pride than an appendage. This is how I’ve survived to my advanced age without losing any body parts or breaking any bones. I have recovered numerous times from being an (or falling on my) ass. Self image is ever so much more resilient than such things. Arguably, a little too much so in my case, or I wouldn’t tend to get into these fixes at all.

Of course, getting into a fix is something I can easily do all by myself. For that task, I do have all of the necessary experience and expertise.Digital Illustration: In Which I am a Silly Ass

Keeping My Eyes Open

Let’s not quibble about why I’m here; just show some respect for my dedication. I keep watch, I am the guardian, I stand undaunted at attention. I am a tireless protector. Never mind that I’m protecting what I hope might be my lunch, or at the least, my plaything for the while. I am a cat, and that is what the best of us cats do. It is nature and vocation.Digital illustration: In the Catbird Seat

The mouse living in there, well, he might have a slightly different point of view. But let’s be honest: his place in the natural scheme of things is as a cat’s toy or treat, isn’t it just. So I shall perch here and keep my patience, and never you mind criticizing my ways. That would be too—well, human of you. And you didn’t want to share your house with a mouse, now, did you! Just look away. I’m busy here.

Foodie Tuesday: Rinse and Repeat

You all know what a fan I am of leftovers and ‘repurposed’ ingredients. Most of the foods I’ve been fixing lately have been a continuation of that tradition of mine, especially because it’s been a particularly busy time around our place. We’ve had the usual spate of spring concerts and recitals, more than the usual number of social and business-social events at home and other places, and planning and preparation for a large quantity of upcoming happenings. The garden’s been coming in at top speed. I’ve been trying to clean house more seriously than I had in a long time, because it’s really overdue and I’d love to sell off and give away a lot of underutilized Things. Oh, and I’m trying hard, really I am, not to fall behind with my writing and artwork.

That latter means, naturally, keeping my blogging current, but in addition it means working on two art commissions—one a super-fast turnaround project I just got a few days ago. It also includes attempting to continue with the development of several books to follow up on the one I published in January.

I’m neither complaining nor bragging, just stating a truth that is pretty much like the daily one facing the majority of people I know, each with his or her variations on the details. And it reinforces my attachment to quick, simple, reusable and flexible ingredients and dishes more than ever. Today, for example, I made and froze what will (I’m certain) be a delicious potato side dish for later this week, when friends are coming over for a casual dinner visit. I used a combination of a smashed microwave ‘baked’ potato, a handful of chopped and mashed leftover french fries—good hand cut ones from our favorite old school steakhouse—a handful of crushed leftover potato chips, and enough leftover pimiento cheese from the batch I made for our party the other night to make it all into a cheesy potato casserole. I had some crisped bacon in the fridge, so the casserole is topped with that for the finish. It doesn’t look like so much yet, being in the freezer and all, but I’m expecting to enjoy it quite a bit, along with whatever else I manage to put together for the occasion.photo

Confession: I got an itch to do something trendy, despite being so rarely trendy myself, and I made a lattice out of the bacon. Silly, but kind of fun. And if one is going to wrestle with trying to cook a little in the midst of lots of real life busyness, shouldn’t there be a little bit of silly fun involved? No, wait: a lot?

 

Make a Note of It

I do, and learn, new stuff all the time. I wish it’d stick with me! It seems my approach to learning is very much of the two-steps-forward-one-step-back variety, or possibly, one forward, two back, if I’m to be entirely truthful. So much seems like water flowing through a sieve in this ol’ brain of mine.

That is one of the prime forces that made me such an inveterate list-aholic. I fear that if I don’t have lists for every occasion and purpose, and lists of what those lists are, I am doomed to lose whatever motes of mindfulness I have collected in the course of my journeys. Not that lists aren’t perfectly able to be misplaced, forgotten and misinterpreted themselves.

There is probably no perfect solution to this problem. I end up thinking about my lists almost more than about the contents of them or what I might do with said contents, most especially avoiding the thought that if I spent the list-composing and writing time on simply doing what I am making notes to remind me to do, I might not even need the lists. Heresy.

What can I say. I am a pessimist: I don’t think I’ll ever find enough time in a day to get all that I want done accomplished. I am an optimist, too: I think that if I hold something so dearly important as to document its urgency on a list, surely I will someday get it done. Obviously, I am just a good old-fashioned, self-deluded fool. But I have a whole list of reasons that that’s okay and will still get me to my goals. Eventually.digital illustration

Attention to Detail in All Things

digital illustrationI’m far from being the world’s best gardener. I may have the perfect skill set as a lazy dilettante, loving the design process and having a tremendous appreciation for all of the non-laborious joys of a garden, whether it’s well tended or not. A bark-boring beetle or a sculptural skeletonized leaf can be as beautiful as any spectacular, pristine lily or a lilac’s heady bloom. A moss-choked stone path is as glorious as a graceful fountain encircled by perfect tea roses and rosemary. And I have had quite the aversion to trench digging, rock picking and weeding ever since I was old enough to be conscripted by my parents for the purpose.

But I also know that if a garden is to have any hope of continuity and flourishing in flower, it needs occasional attention to such details, at the least, from Nature’s seemingly random hand. The gusts and waterings, composting and tillage performed by her weather and her handyman crew of creatures all do their parts in keeping the landscape in beautiful form. Even better chance of thriving if I do my part, too, having noticed what details might better prosper under my attentions, however slight they might be.

I was reminded of it recently as I watched a family make their valiant attempt at getting a group portrait. Flanked by grandparents, the parents stood holding their two little boys: Dad, in back, held the eight month old and Mom, ahead, wrangled the three-year-old. No one seemed able to get the normally placid toddler in front to hold still for even one quick photo, or to understand why he was so unusually squirmy, until someone finally noticed what I could see better from my side angle: that the baby was cheerily leaning forward at intervals and yanking his big brother’s hair. Detail noticed, problem solved. Had that adorable little scalawag been able to keep up the practice, I have little doubt there would’ve been need, eventually, for an expulsion from that particular little Eden.

I, meanwhile, must try to keep after my own gardens, the real and the metaphorical, and make sure the little buzzing creatures and weeds don’t get too far out of hand.digital illustration