Category Archives: Humor

Hard Boiled Character

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I’m very much a child of the Sixties. I was born at the beginning of the decade that brought to a point of confluence such disparate events and ideas and people as space exploration and spaced-out hippies, the Beatles and the Batmobile, suburban composting and the Cold War. Every one of those might be said to have had at least a little influence on aspects of my self and my character, but one of those I particularly remember from preteen days is that the very little I knew of the politics of the day was that my classmates and I were trained in school drills to dive under our desks and cover our heads with our arms as protection against The Bomb. Because we all know that there’s nothing better than skinny little kid arms and a plywood desk to save us from nuclear holocaust.

A corollary of this perhaps, is that even as a shrimp I could recognize the futility and insane ridiculousness of what the world’s Superpowers liked to tell us was inevitable and what, conversely, was going to stave off such things, so I preferred to play the 60s’ iteration of the 50s’ cowboys-and-Indians, that being a game that, as far as I’ve been able to discern, was all about galloping around on invisible horses, making a lot of noise, chasing each other, and brandishing toy guns in ways that would’ve cleared the Old West in an instant by accidental and ‘friendly’ fire had they been loaded. Our upgrade for the sixties was Spies, because as it was utterly clear no politicians in ours or any other country was going to be sensible and deal in saving self and planet by means of either successfully waging a visible war or, even more remotely, by learning to sit at table and negotiate anything like Peace.

So we played Spies, the cowboys-and-Indians or Us vs. Them variant that swapped invisible pinto ponies and buckskins for invisible (or better yet, pedal car) sleek, speedy autos with magnificent tail fins, the ten-gallon hats for fedoras and the chases across the Western plains for slinking around our own houses to peer Unseen into the windows—the ones we could reach—and spying on our own parents who stood in for Commies. And only if we were really lucky maybe really were Communists, though I knew no one who would have said so openly in suburban America in those days. In point of fact, I had no goal of catching anything other than perhaps a glimpse of where Mom kept a box of candy hidden, and certainly no wish to fire my terrifyingly realistic plastic squirt gun at anyone with anything other than a zip of icy cold water, but it was all Terribly Exciting.digital illustrationThat, however, was pretty much the pinnacle of my career as anything racy or dangerous, and I’m quite content with that. But the memory of how thrilling the entirely artificial and manufactured world of child’s play was still charms me, and I still kind of like to revisit the image of self-as-desperado with a laugh and, yes, a tip of my broad-brimmed hat.

Fortissimo

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photoTime was when I had a record player, a car radio, and a portable radio that all got cranked up pretty loudly. I’m sure my parents and co-workers and friends might have thought I’d gone deaf from listening to my favorite stuff at top volume, and possibly, mad from thinking of doing such a thing with even the most subtle and silky classical music. I think perhaps I did deafen myself a little, but that more likely was [ahem] situational deafness, the kind that causes young persons to lose the ability to hear and understand their parents, co-workers and friends, never mind their bosses. Even at my most ridiculous, I don’t think I managed to blast my records and radio devices as loudly as many of my peers did theirs.

Here I am, antique as I’ve grown, and very glad indeed that after all of that I can still hear the subtle and silky pianissimos of great singers and players, and yet I still do love to get my socks knocked off from time to time. What can be more exciting and energizing than a loud yet magically tuneful phrase belted out by a skillful symphony chorale or fabulous gospel choir when the text demands such dynamics? I can sit in the back of the rehearsal hall and just plain hug myself for happiness when the whole group gets to that gorgeous blastissimo peak of the piece. I love to hear that pulsing, pounding joy when a pianist or organist puts the pedal to the proverbial and actual metal for the topmost moment of a blues riff, a prelude and fugue, a smashing concerto. If it peels back my scalp just a little, who am I to complain when the music is so potent! A few paltry hairs off my head are small sacrifice for the great pleasures of blessedly blasting music.photoAs long as it’s good, well executed, and thrilling, loudness is not such a bad thing. It might even drown out some of the sadder sounds of the day if we let it. Children who have not yet learned the meaning of the phrase ‘indoor voice’ can exhaust us, but at times in their own boisterous ways they can simply fill us up with welling gladness by chirping to test the sound of their own voices in a large empty space, by squealing with amazement at beauties we’ve forgotten to appreciate, by shouting our names too loudly because we are all the way across the room and they love us so. How can we not love, too, the sounds of finely honed music in all of its patterns and rhythms and tones when they spin into vortices of loud celebration!photo

Persimmon Persimmon Persimmon

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digital illustration

[To my readers who are better educated than I am : Please pardon my humble attempt at kanji. It’s well-intentioned!]

Some words are more delicious than others. It’s not simply that they represent something actually tasty, an edible something full of juice and jazz; the mere sound, even the thought, of these words just leaps up and dances and smacks you in the chops with irrepressible mirth.

I’m not terribly familiar with persimmons as food like those who grew up in its primary regions of growth, but Persimmon bounces as a word. I can’t really imagine a way in which that fruit could have much credibility as a subject for a tragic song, having such a sunny sound. Is it even possible to write a sad story about bananas, other than the gradual present decline of the world’s banana crops? Simply thinking the word Banana makes the corners of my mouth curve up in a silly parody of the fruit. It’s not hard to be Flabbergasted or Gobsmacked by any number of things in this day and age, but would I opt to describe myself with those words rather than Stunned or Mortified if I want a sympathetic audience? Could a pair of Galoshes or Gumboots with my Bumbershoot ever be as sober and somber as Wellingtons?

As anyone who writes with purpose knows, the choice of words is not always easy or obvious in crafting the proper atmosphere. But when the opportunity arises for play, why then there are a whole lovely mess of cantankerous and giggly, hyperbolic and incorrigible and snappy word delights just lying around in dusty corners waiting to be picked up and tickled back into action and it would be a pity to just say what is expected when we can chuckle out slobbery and salacious words that will startle readers right down to their anklebones. Great if I can feel a bit outlandish while thinking and writing it; better yet if someone reading what I wrote can garner a sense of the same otherworldliness too. Go ahead and bite.

Hot Flash Fiction 10: At the Very Back of the Shelf

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In Dash’s closet there was a very hard-to-reach spot at the very back of the top shelf, and he was quite happy that his younger sister Mattie couldn’t reach anywhere near it. There was a large jar there that he prized beyond any other thing he owned, even his pocket knife and the doll that he loved as long as his parents would only call it an Action Figure in front of any of his friends. The jar gave off a very faint blue glimmer that was even visible on the darkened closet ceiling after the bedroom light was switched off, and it pulsed comfortingly at young Dash as he lay across the room gazing on it while drifting off to sleep each night, dreaming eventually of the wonderful things that would happen when the creatures he kept in the jar finally came to their full maturity. He remained, as far as I know, blissfully unaware that they were beings of his little sister’s making and left for him to find and nurture. He may have begun to wonder what exactly was brewing when his Action Figure seemed to have moved to the far end of the shelf one morning of its own volition and then disappeared entirely until it resurfaced at the end of the week in the bathtub drain, one arm missing and covered with some kind of sticky corrosive ooze, but I imagine that he guessed Mattie might have had a hand in this trickery. The relocation of Dash’s pocket knife underneath the heavy jar was a harder to explain, more puzzling development.digital collage

Foodie Tuesday: I have Made a Hash of Things, and I’m Not Sorry

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photoThat old expression about making a hash of things implies wreckage and ruination, but there’s a different and much lovelier kind of a hash that results when one finely chops or shreds a bunch of tasty ingredients (leftover or not), mixes them together and cooks them. It’s generally easy to make, and a good way to expand small amounts of ingredients to feed a larger hunger, and when made with a reasonable amount of care and/or experience, it can be very tasty, too. The typical mix of protein (usually meat) and potatoes that serves as the base of a hash is worthy of enough admiration that the technique–I daren’t call it a recipe—has quite deservedly survived for ages.

Still, there’s no reason not to use the methodology with a little twist or two on occasion if mood and ingredient availability so move you. The most recent version appearing on my table lacked both meat and potatoes but still ended up with the texture and character of a fairly classic hash, to my mind. I seasoned the blend with salt, pepper, a little shredded Parmesan cheese and a dose of smoked paprika and then I mixed in an egg to hold the equal parts of cooked rice and creamed corn that I had on hand together a little more like those starchier potato shreds would be, and when at last I put in a fair amount of olive oil, it all fried up in the skillet to a nice crispy-outside cake with a moist interior, and broke up easily with a gentle poke of the fork when I’d loaded that utensil up with a nice creamy bite of dill-seasoned tuna salad. Some fried sage leaves made a nice topper. No potatoes? No meat? No problem.

Psychedelic Psanity (an Orison to Orange)

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digital illustration from a photoI’ve been known to be loud. I’ve worn bright colors, I’ve shouted, and I’ve been opinionated. Much of the time I’m more modest and even occasionally somewhat self-effacing, and more often than not I’d rather anyone else be the center of attention, but once in a while I do just let
‘er rip and enjoy the noise.

It’s possible that my sometime dislike of bright orange reflected my then predominant shy and introverted parts. When I was little and not yet worried about others’ opinions of me, I chose as my first self-selected garment a coat of the color in today’s illustration, and I wore it proudly and felt like a (miniature) queen in it. Now, ten years after beginning useful treatment for that nasty old anxiety-and-depression cocktail that had drizzled over me in the many subsequent years’ passing after that coat purchase, I appreciate bright orange again. But in that middle time I was a nervous and insecure type and orange was far too ebullient and exotic and full of uninhibited good cheer for me to even look upon it without a twinge.

You know what, though? ‘Orange’ and ‘twinge’ may end with the same sound, but they sure don’t rhyme, and I can’t think of much else they really have in common either, so why should I let the fact that I look awful in that color (never mind my generous childhood self-image) steer me away from delighting in the joy and sunshine that orange represents and just allowing that loud, reckless, gleeful color to shine all over me. Maybe even though I might not be able to be orange enough myself, I can reflect the joy and sunshine of orange a bit. Whee!

Put a Little Mustard on It

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digital illustrationDespite my admiration for—nay, adoration of—color, I can be a little timid about being bold and colorful myself. Whether it stems from any inner quirk or flaw or simply is, I can’t begin to guess, but when I become aware of my fearful nature beginning to stifle other aspects of my personality I get a little irritated with my sheepish side and want to jump up on the table and do a dazzling tap-dance that ends with a spectacular back flip, splashing adrenaline into the hearts of all others present.

I don’t know how to tap dance. That kind of throws a monkey wrench into Plan A, even if I did have the remotest idea of how to do a back flip of any kind other than the I-just-got-pushed-off-a-cliff kind, and since that one ends fairly inevitably in messy death, the whole of the plan quickly loses its appeal.

But I can make artworks, and colorful ones at that, so as an acceptable Plan B I am quite often glad to whip out the spicier colors and wilder strokes of a bold design to assuage my spirits and reassure myself that I’m not entirely straightjacketed by my timidity. It’s good and wholesome to kick my own self in the pants occasionally (as well as less gymnastic, no matter how it sounds, than back-flips and tap dancing) and remember that I may be mild-mannered in general but even the quietest soul can sometimes have a momentary outburst and not only survive it but kind of relish the shock that it gives those around me who have also forgotten the possibility of my doing any such thing.

Know Thyself

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digital montageA Map of the Interior

What lives inside my busy brain is far from France, the hills of Spain,

the Rio Grande, or the coast of Ireland, and yet almost

each single time I step inside, I see my thoughts roam far and wide,

as though the moment they begin, they light a universe within,

a place nobody else can sense, and yet it’s palpable, immense

and potent as no state on earth; this is my place of greatest worth.

If in your mind you travel, too, I hope the countries that are You

are equally enchanting, wide, and vivid, and that there inside

you find as you grow older, more great places that you can explore—

and if in old age we forget all else, we’ll have one journey yet

to places fond not left behind, the inner reaches of the mind.

Raised Eyebrows

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There have been many times when people looked upon me with raised eyebrows, if not utter disbelief. I am, of course, not only accustomed to it but somewhat proud of it, being an artist. If I never surprised or seemed a little off-kilter to anyone I would think it called into question my credibility as an inventive person altogether. So I’m happy to report that my assessment by others has been heavily salted and peppered with expressions of doubt, disdain or possibly, diagnoses of delirium.oil pastel drawing 1988The artwork above (four feet high, for your contextual reference) came from a period in my artistic development wherein I might have been forgiven for thinking there was a form of communicable facial paralysis among my contacts that left them all perpetually wearing masks of such disbelief. I had meandered through the three years following my undergraduate commencement, while working for my uncle’s construction company, barely producing a discernible body of small artworks the while, and still had opted to go off to graduate art studies. I had made a pitiful showing in my first quarter of work there, simply extending the slow, unproductive approach I’d had during the previous three years to cough up a tiny handful of pleasant but utterly unimpressive artworks without any particular evidence of having been changed or challenged by my reentry to the educational environment. But after the embarrassingly lackluster critique session that closed that quarter, I was perhaps uncharacteristically motivated to break out of the doldrums and sail in a new and more daring path, in hopes of visiting uncharted territories of worth.

Changing my approaches to media, techniques, subject matter, scale and speed, I found, all contributed to my discovering new sides of my artistic self. I became in some ways quite the opposite of the person I’d been previously in the studio, and while I never lost my love for the various characteristic media, techniques, etc, etc, that had defined my former self, I certainly never regretted having broken the mold I’d set that self in so firmly. An inordinate number of options and opportunities previously hidden from me by my insular fear and ignorance and self-imposed narrowness of intent and expectation suddenly seemed both possible and appealing, and I have continued to gallop around after them with abandon, sometimes with a hint of obsession and often quite tangentially, so I’ve grown to simply expect the raised eyebrows around me and relish the thought that they mean I’ve not settled too far into my former predictably fixed self again.

That, I think, is encouragement enough to keep me moving forward.

Foodie Tuesday: Does this Seem Corny to You?

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photoMy big sister hates corn. Things made with cornflour or cornmeal are acceptable, but sweet corn in all of its forms disgusts her delicate palate. While I, too, in my sisterly fashion may have disgusted her delicate sensibilities from time to time, I do not blame it on my admiration for corn in nearly all of its edible forms. (Surely my two younger sisters have had equally ample opportunity to be mortified by me over the years, despite their sharing my appreciation for corn.) But I do love corn. Perhaps I am just a corny person.

photoIt’s a little surprising that I find the texture appealing, given that among the very few foods I don’t enjoy are berries or fruits that have an arguably similar texture, with tight skins that burst open to soft insides, but there it is, I’ve never claimed to be logical. It could also be argued that corn has little flavor, being fairly bland if sometimes quite sweet, but this is of course one of its attributes that I particularly like. After all, I am very fond of foods that can be enjoyed in a wide variety of ways and many sorts of dishes or meals. Corn is exceedingly versatile in this sense, able to be incorporated in both sweet and savory dishes without competing with other ingredients, and capable of being processed in a huge range of ways to create yet more uses for it. You can dry it, soak it, pound it, puree it, pop it, use it as a whole kernel or even a whole cob, roast or fry or boil or steam it. It’s hard to think of many ways you can’t use corn.

Still, I’ll admit that my favorite treatments for it are usually the simplest. A garden-plucked ear of sweet corn is so delicious that I will not only eschew my normal craving for twenty pounds of butter per meal and eat it plain when it’s so fresh, I will happily gnaw it uncooked from the cob in that state. I’ve probably mentioned here before that when I was young and Gramps had his garden in its grand proliferation, there was that harvest time of year when the greatest treat was to have a meal of nothing but corn straight from the patch.

photoI also love kernel corn, hot and buttered, and newly baked cornbread. Mom used to make corn cakes on the griddle for an occasional breakfast, and despite my preference for my pancakes to be thin and moist, I happily made exception for those corn cakes’ thicker and cakier character because their toasted cornmeal flavor and sweetness made them much more like slim slices of cornbread or even a piece of celebratory cake than like any typical pancakes. Come to think of it, they would be a perfect dessert cake if made larger in circumference and stacked with some fabulous penuche or chocolate or cream cheese frosting between. Uh-oh. Dessert alarm is going off noisily in my head (stomach).

Corn clearly makes a wonderful and uncomplicated addition to all sorts of casseroles, soups and hot dishes as well in its cut-kernel form. It’s good to remember, though, that corn is also lovely cold. Added to salads, whether as a part of a mixed, dressed kind of salad or simply added to any combination of mixed greens that make up your favorite tossed salad, corn is a wonderful jot of sweetness and light color in the blend. I’m particularly a fan of corn added to salads of ingredients common to hot-weather climes: avocado, black beans, tomatoes, olives or capiscum pieces; citrus, mangoes or peaches can add a dash of brightness; dry, salty cheeses grated in, cilantro or mint or basil snipped on, and sweet or savory spices sprinkled over the dishes can all help to customize the dish, and corn is friendly with all of them.photoAnd me, I’m pretty friendly with nearly anything that has corn in, on or with it.