A Little Bull Session

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digital illustrationHow Beauty Contributes to Survival of the Species

A longhorn with a handsome set of horns as curly as they get

Was slightly cowed by what he saw when shown the Long Arm of the Law;

He’d had some hope he was exempt from need to keep his long horns kempt

And polished to a shiny sheen like pearl, his hooves polished to keen,

Dark, perfect handsomeness, the ring hooked in his nose, and everything

In fashion, grand in every way; turns out, he’d missed his class the day

The rules were set out in his youth, and so he lacked this simple truth.

So he was startled when the fuzz pulled him aside and said because

He’d failed to keep in such fine style, he’d have to go to jail awhile.

You, also, may not know these rules, if you too missed time in your school’s

Important seminars, so here I share them with you; do not fear

That cops will catch you; do not dread, but spiff your hooves and horns instead,

And you’ll be free to roam and graze in any pasture, all your days.

Why do I share this? Cattle, kine, or beeves all ought to look as fine

As stud bulls, just in case they meet random policemen on the street,

For at the least—or, maybe, most—they won’t then end up as a roast.digital illustration

Foodie Tuesday: Not the Raw Prawn

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It should be noted that while I prefer my prawns cooked in various ways, I would trust a sushi master to feed me uncooked ones without (as my Oz friend and colleague John taught me in grad school would be a less kindly gesture) either giving me or coming the proverbial ‘raw prawn‘. Old-school colloquialisms aside, it can be a great kindness to feed me well prepared prawns in a number of guises, as they’re not only tasty protein sources but well respected in a number of the world’s great cuisines. I’ve had the good fortune to live and/or vacation in a few places noted for particular kinds of prawns and shrimp, and when they’re ‘done up right’ I would be hard pressed to resist them as a top choice for eating.

In their compact and sturdy form they do lend themselves to skewering and grilling or to the great dive-in-and-get-messy kind of eating in a traditional Shrimp Boil or rekefest (the classic Cajun and Norwegian shrimp-eating parties, respectively), and I’ve certainly been served spectacular ones whole in dreamlike paellas, gumbos, cioppinos and other dishes. No complaints here! But when it comes to fixing things myself, I’m more inclined to think my fellow diners might like to be as lazy as I am, given the chance, and prefer most often to peel and devein shrimp and prawns before using them in my cooking. There’s no reason not to use the shells then and there for cooking up in a great batch of broth, of course, so I don’t see the necessity of wasting them, but I love to be able to eat meals unencumbered by the slowing process of dressing out the food unless it’s really a necessary part of the experience. Once the critters are cleaned, the meal prep is just as easy anyway, and if broth is on hand as a result, it’s the perfect base for an enriched soup or sauce in the bargain.

So what do I use these splendid shellfish for, finally? Nearly anything is good with such a sweet, clean taste and firm yet delicate texture. Shrimp puree, as I’ve mentioned before, is a fantastic binder for fish cakes because they don’t dull down the flavor like a starch binder (flour or crumbs, typically) would do, and though I haven’t tested it yet I’m certain it’d make a grand seafood soup or sauce thickener as well. But beautiful prawns deserve respect, too, in their unadulterated-yet-naked form, so they feature in a wide variety of dishes chez moi in addition to the aforementioned international classic presentations.

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Butter Prawns—my style—in Basmati.

Curries probably top the list hereabouts, mainly because both members of the household are fans of curry in a wide range of styles. Many classic Indian and Indian-influenced sauces and dishes, in fact, lend themselves beautifully to showcasing shrimp: butter sauce, mainly seen on American plates napping chicken, is one marvelous option, as are Tandoori-spiced grilling on a skewer, prawns biryani, and prawns simply seared in ghee and garam masala and served with fragrant rice.

Italian cooks, too, have given us a multitude of glorious ways to honor the delicious beauty of these shellfish, not least of all in a beautiful marinara sauce over pasta. If you want any advice or inspiration whatsoever regarding Italian cookery, you can’t do better than to visit my friend Chicago John over at his blog From the Bartolini Kitchens, and you can do your own happy swimming through all of his shrimp- and prawn-related dishes with a quick search there. But despite my reverence for John’s glorious and historically rich cookery, I have been known to dabble in my own variants at times, and think I didn’t do too much harm to the image of the Real Thing. One example of this would be when I make my version of prawns Fra Diavolo, which according to Signore Mario Batali is Italian-American anyway, so I have no compunction about further stretching the idea. For mine, I make a sauce of tomato passata with shallots, a splash of a nice, intense red wine if I’ve got one open, a squeeze of lemon juice, a good grind of black pepper, oregano, basil, and a hit of red pepper flakes, varying the amounts to the tastes of my fellow diners, and finally, warm the prawns in the sauce just until they’re pink and curling like a charming devil’s tail.Fra Diavolo can be a friendly little devil.You who love shellfish equally will know that I could go on rhapsodizing about them and the many ways in which to dress them up and swallow them down, but for now I think that that should be the end of this tale.

We Wait for Change…

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…when we should be agents of change. We wish for rescue when we should be out seeking ways to aid others. We huddle fearfully in the late summer, already conscious that the autumn ahead will lead inevitably to winter’s dormancy or killing frost, when what we could be doing is plotting the way to make use of the transition to position ourselves to take fuller advantage of the ripening and plenitude ahead.digital illustrationWe are, after all, only human. But the exemplary people of generations past have proved, and those of our own time are still showing, that as long as we exist to worry about them the ages and seasons, the events and goings-on do indeed go on, cycle and change, and that if we choose to do so—if we determine to do so and act on it—we can make the changes better and the growth so much the more meaningful and joyful. If we wait for change, it will happen, all right, but it will happen however and whenever the universe or others in it decide. Ours is the calling to engage in the world, no matter how intimidating it is, and move toward what we desire. It may seem like plowing on foot through chin-deep snow, but trusting that there’s a thaw ahead and behind it, renewal, we can stay the course.digital illustrationAt the other end of it is potential that surpasses even our fondest, wildest imaginings, if we dare to move instead of lying waiting.

It’s interesting to me that I wrote the foregoing portions of this post a few weeks ago and set it aside for this very date, not knowing that it would follow immediately on the heels of my publishing my first book, something I’ve longed to do for years but never had the nerve until now. Funny how we sometimes put things in motion without even realizing what we’ve done; it’s a saving grace of our race, I think. O happy day, when we stumble into our dreams because we kept seeking them despite all sense!

The News from Here

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My friends, I’m happy to announce that after many years of working toward it and blurting out to people all over the place that I was going to do so, I’ve finally published my first book. It’s on Amazon and can probably be purchased worldwide already, since my youngest sister, the one who lives in Norway, bought a copy earlier today. My first sale, for which I am of course immensely grateful. If you are interested in laying hands on a print copy of this collection of my art and poetry (aimed mostly at childlike grownups, but most of it will amuse clever children too, and hopefully even the occasional clever adult), please head over to amazon.com to purchase, and I’d be delighted if you’ll review it as well so that it will live higher in the Amazon promotional rotation than otherwise.

In any case, I feel a little like a proud parent, even knowing that my offspring will go forth and do ridiculous things once out of my sight, as all good children do.

I thank my regular readers and blog visitors and friends most deeply and sincerely for your gracious and constant encouragement, which along with that of my family gave me the courage and patience to make this first attempt. I should probably warn you that there are a number of follow-up books in the Sparks pipeline (some serious and many decidedly not) that will, if all goes well, make appearances at regular intervals after this. I will of course explore publishing my full-color work soon, but thought a taste of my longtime favorite style of working in black and white, mostly drawings, would be an appropriate way to make my debut. The cover is in color, if that helps.

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Miss Kitty’s Fabulous Emporium of Magical Thinking: Drawings & Other Artworks, Tall Tales and Weird Creatures (Volume 1) Paperback – January 25, 2014

Sparkling Repartee

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It’s my sister’s birthday again—not that she’s getting old at a ridiculous rate, but rather that I have three sisters, so their birthdays occur with a certain frequency, since we all have different birthdays despite people’s occasionally mistaking two or more of us for same-day siblings. While we are separated by gaps, there are enough commonalities in our selves and our looks, I suppose, that it’s not entirely shocking anyone might make such an assumption, but those who know us see the vast array of differences more sharply than the less informed might.

And that, my friends, that differentness, is a grand thing. I adore all three of my sisters and love that we have enough in common to be real friends as well as family to each other, but we are clearly the better for having our unique characteristics and points of view and experiences to further enrich our life in common. It’s those distinctions that keep us from being in any way interchangeable and certainly, from having nothing to talk about when we get the all-too-rare chance to visit. We’re all four fabulous, if you ask me!

Take Sister #3, for example, whose natal day we remember on this date (I’m second of the four). From when she was very small—and she was mighty tiny indeed—her fierce drive for perfection and her native and highly honed intellect awed me. She ‘gets’ things that I will never wrap my head around, things like mathematics and the myriad business-administrative powers that keep the machinery of life and work and family ticking along in ways that only happen to me by lucky accident. She is and was the athlete and outdoorswoman I could only dream of being, and her cookery and baking, frankly, kick my measly skills to the curb. And she’s beautiful, inside and out, even if as a typical sibling I didn’t always manage to remind her so as often as she deserves.

That’s all just for starters, but if I were to go on too far I’d sound like I was making her up out of fairy wings and dewdrops and cookie dough, so instead I shall just wish her a spectacular birthday and a year full of wonder and happiness, beginning to end and for many birthdays and years to come.
digital illustration from a photoSpirited Pleasure

Let us raise a crystal glass of Champagne Brut to toast the passing

Of the weeks and months, the years, to raise resounding shouts of “Cheers!”

We’ll ping the flutes “Salut! Cin Cin!“, tip up the stems and drink it in,

For nothing makes it taste so great as bubbly wine to celebrate

(Though if you care not for its pop, I recommend a Lemon Drop)!

Inverted Vortices & Puzzling Phenomena

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I realize that all of us living creatures are scientifically explainable up to a point. We are generally parts of the natural world and therefore part of what scientists study and attempt to suss out and, in some wonderful instances, they do manage to make great discoveries about just what we are and what makes us tick. But me, I don’t really get any of it.digital illustrationHow is it, for example, that I have all of the parts required for me to be athletic, and yet I have never become anything remotely like it despite any school-required or even occasionally, self-imposed, practices? I’ve seen incredible athleticism in people with far fewer obvious tools for the task, not to mention having a visibly smaller inventory of raw materials in the way of the commonly used senses—blind or hearing-impaired athletes, for example—or functional limbs: any Paralympic athlete could clearly trounce my trousers in a trice.

How come, with all of my commendable efforts at garnering a real school-based education and my various attempts as an autodidact, I’ve still got an ordinary intellect and not the mega brain I see in some who appear to have been born to create shade for my dim thoughts?

I say this not to complain but, surprisingly, because it impresses and even sometimes thrills me, this magical, miraculous existence that we have. It’s actually exciting to me to think that there is so much around me and about me that I can’t begin to explain or understand. It may drive me a little batty at times to realize, as I do increasingly with the passing of said time, how little I will or even can ever comprehend about who I am and how I fit into the universe, but then I catch one more glimpse of a star—human or celestial—and remember how fabulous, how inexplicably yet palpably rich, this life can be. And I am both humbled and exalted.digital illustration

Knock Down the Fortress

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Battlements Better Breached

In the windows, down the rooftops, through the stonework of her walls,

All the shadows gone at midday, softly as an echo falls,

Whispered secrets came to haunt her, spoken like a jailer’s dream

Though the sun would flame and flourish and the loneliness extreme

Drove her near the brink of madness, still she boarded up her heart;

All the same, away with sadness! Every ending is the start

Of a different adventure—little did our lady know

That her fortress wouldn’t save her, with its brave protective show,

But when breached and doors thrown open, halls filled up with ringing song,

She’d be rescued by companions she’d been fearful of so long.

Hospitality and kindness, love and great companion friends

Altogether bring salvation: joy is where this story ends.

Smart as a Pig

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digital illustrationIt’s good that fiction has not entirely neglected the intelligence of the porcine race. There are such admirable figures as the marvelous Wilbur, saved in E. B. White’s superb story by that great media campaign waged by the arachnid heroine of ‘Charlotte’s Web‘; the stalwart Babe of Dick King-Smith’s ‘The Sheep-Pig‘, famous for being Farmer Hoggett’s eventual go-to pig for sheep herding and assorted acts of clever heroism; there’s the not so brilliant but ever so endearing Porky Pig, he of the stammering charm and accidental accomplishments. There are Snowball and Napoleon, who use their canny piggy wits in a dystopian world to prove that some pigs are more equal than others, a less sweet and engaging use of porcine wit and intelligence than some might like, but they are still outnumbered in the literary pen by Miss Potter’s little creature Pigling Bland and his far less bland but equally stimulating porker, Mr. Wodehouse’s Empress of Blandings.

All of these, of course owe a certain debt to their famous forebears (or forepigs) who were Little in size and Three in number. The Three Little Pigs, not all of them geniuses, I grant you, manage eventually to outwit the beastly Wolf. They’re so good at it, in fact, that their cleverness has continued to be immortalized for ages since their first appearance and they star in everything from many classic-styled re-tellings to a wide range of variants like Jon Scieszka and Lane Smith’s delightful ‘True Story‘ and even the Ninjas in Corey Rosen Schwartz’s version.

And still there are so many real, live pigs with even more impressive mental acuity than all of those little pretend ones put together; just ask any pig person (farmer or veterinarian or person with a companion animal). Ask Celi over at thekitchensgarden about Sheila’s exploits and the adventures and discoveries of the plonkers (the half-grown young pigs); go over there and Search her site for Sheila posts, and you too will grow wiser.

I hear a lot of people praising horses for being as intelligent as dogs and dogs, then, as smart as apes; apes, in their turn, for being as smart as their cousin humans—but I would be pretty flattered, myself, if anyone found me as clever as a pig.

Foodie Tuesday: Breakfast should be Brilliant

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photoDespite my avowed resistance to the charms of morning [see yesterday’s post], I am far from immune to the delights of breakfast, no matter what time of day it is served and enjoyed. O brave (if perhaps gluten-free) toast soldiers, stand up and be counted! Your being bathed in butter before pan-browning is a gift that I would not willingly snub even when I’d rather sleep in and I’m trying to reduce my carbohydrate footprint anyway.

Of course, eating proper stuff to start the day is smart. I’ve heard that. I’ve even experienced the truth of it. If I get a fair dose of protein, a nice gloss of good fat and a dash of sweetness in my breakfast I tend to have a better day following it than when I’m under-fueled.

Also, I like yummy food.

So it’s pretty simple, then. Put together a tasty and reasonably balanced breakfast, gnash it all up happily to get the day underway, and be glad. Maybe even productive.

Eggs are very often on this kind of menu for me. Scrambled, poached, fried, baked. Plain or in a complicated dish. Hot or cold. I’m reasonably catholic in my tastes, yet contented and thrilled enough when presented with easily predictable but well-prepared classic combinations of breakfast-related goodness.

The Full English, as I’ve said here before, is never amiss, in my estimation; would I dream of saying no to a heap of eggs, streaky bacon, sausages, tomatoes, mushrooms, beans and toast? Certainly not. A glorious Bauernpfanne loaded with sausages and potatoes and their friends, yes, that too is heavenly. I am dangerously fond of baked goods and quick breads, so I find waffles or pancakes or pain perdu or my particular favorite, crepes, a dream worth suffering for, but ultimately if left to choose, I’ll opt for something a little heavier on the protein side of the balance. The day finds me less lethargic and more useful on that diet. My aging body responds much more kindly to a cake-and-cookie-deficit than to shortchanging it of protein and fat.photoSo I enjoyed concocting this plateful on that particular plan. Bacon’s a fun place to start. Or end, or eat all the way through the meal. So there’s that. But for egg pleasure, here’s a quick way to get a little variant pizzazz into the cheese omelet kind of treat: fill one side of a small nonstick frying pan with shredded Gouda and cook it over medium-high heat until it’s beginning to crisp up and turn golden, drop a touch of butter, a few fresh sage leaves and then two whole eggs into the other half of the pan, let them fry up until the eggs are nearly set, and fold the crisped cheese side over onto that other layer to finish it all up. Slide it onto a plate with the crispy bacon and serve a nice sweet-and-juicy helping of fruit (a little Satsuma is a fine complement) alongside, and I am ready for a big day of Doing Things. If I don’t happen to get around to anything very significant in the way of accomplishment, at least I’ll have had a very enjoyable start to my latest day of Not Doing Things, and I won’t complain. If breakfast is brilliant enough, why should I need to be?

Morning’s Glories

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photoYou’d think I knew nothing whatsoever of the morning’s glories, being a late sleeper by choice and reluctant to go anywhere outside of my own quiet home even when forced to be Up early. Or what feels like early to me. Yet I get up before dawn at least once a week for the trek down to Dallas, and I’ve certainly flown plenty of times on morning flights that required my appearance at the gate at some ghastly hour, since it’s usually slightly cheaper then and often it means arriving at my destination with some margin of time to get me to my intended lodging by bedtime, if not to earlier events.

And amazingly, I’ve found things to enjoy in the morning hours. Sunrise can easily be as grand a spectacle as a sunset, and when the world begins to stir it’s often in fascinating and literally eye-opening ways that the sleepy end of day can’t share. There is a tinge of excitement to wondering what lies in the day ahead, and sometimes even a sense of urgency that can stir me to look forward with greater intensity to what is to come.

Still, I’d far rather lie abed and greet the day in slothful comfort. If I can do so with the curtain open and the splash of a brilliant morning glory peering in at me, that’s perfectly welcome and will likely make my rising the easier. Just let me greet the day at my own pace and I will happily sing the morning’s glories when I’ve gotten up much later as I’d like.

In the meantime, on this day of America celebrating the immeasurable gifts found in and through the life and work of Dr. Martin Luther King Jr., I am reminded that the most dazzling and magnificent light is that streaming from the souls of good people who go about the work of making the world better for all, no matter what the risk. May we shed light on our neighbors, friends and family through what we do and the way we live, today and every day. No matter when the day actually starts.