We were So Civilized

Digital collage: We were So CivilizedNo matter where I am on the Fourth of July I am likely to think about the country in which I was born and have lived all of my life thus far: the United States of America. The Fourth is the official birthday of the nation, though many of the current states joined the union long, long after that July in 1776 when it was established by its founders. Like so many nations around the world, this country and its history are a tremendously complicated and varied patchwork of fact and fiction, hope and fear, two steps forward and one step back. Over and over and over again.

Imagine this: a pack of refugees from religious persecution left their homeland and sailed into the unknown across an ocean of which they also knew very little except that their passage across it was dangerous and miserable and killed plenty of them before they hit the new shore. When they landed, to their surprise there were already plenty of other people living on that new turf, and did that stop the interlopers from moving in, too? Of course not. I don’t expect it ever occurred to them, to be honest, that there wasn’t room for everybody or that if they took a ton of the resources around them that might just mean there were fewer for the previous residents of the land, folk who had, indeed, already long established a very different relationship with the continent.

That the illnesses and diseases the newcomers brought with them from Home would endanger and kill many of their new unwitting and unwilling neighbors could never have entered these interlopers’ minds, when they were so preoccupied with not only their current survival but their escape from the hardships and sorrows back in their own homeland. That they themselves would suffer privation, fear, danger, loneliness, and the loss of their lifetime homes, belongings, families and friends across the vast ocean they had crossed was a stark enough reality that perhaps they willed themselves not to think too hard about all that they faced next also affecting the long-tenured native peoples across whose lands they moved like human bulldozers.

The establishment of this new home was far from smooth and easy too, as anyone could probably guess, though I wonder if any of them really considered that the goal as much as simple escape from what they’d known before. Still, none of those inhabitants of North America—invaders or original denizens—could possibly imagine at the time, I suspect, quite how vast the whole continent was and what that meant in terms of creating new colonies within it, let alone new nations. In the years that followed, the westward migration confirmed the existence of innumerable tribes and clans of people not before known to the new arrivals, but also of wild creatures unimagined, of terrain unlike any they had dreamed possible, of climates that had been the stuff of legend until then.

In those many decades of carving out new paths and territories, it was inevitable that, just as it had been with the foregoing generations of various indigenous peoples, there would be struggles over who had access to what, who could live where, and who belonged together with or as far as possible away from whom. No surprise that this led not only to separated towns and enclaves and ethnic, religious, political or philosophical communities but also, in turn, to a wild array of accents and ideas that might as well have been different languages and different species altogether.

Amazing that all of this could remotely possibly coalesce into what is known as the United States of America. Today’s states are still so diverse, even sometimes from county to county or one side of the railroad tracks to another, that it’s nearly laughable to call them United. We fight like pesky siblings with each other all the time; it’s a miracle, in my book, that the so-called Civil War, one of the most uncivilized events in the country’s history, hasn’t simply continued from its beginning to the present day. It does, perhaps, at subtler levels. Just because the invasion of the continent by a bunch of frightened Pilgrims who only thought themselves seeking freedom from tyranny didn’t destroy the whole land and kill every one of them off outright, and because the various internal skirmishes that led to, but were far from limited to, the Civil War didn’t complete that annihilation doesn’t mean we’re not still perfectly capable of incredible incivility at every turn. We try, we fail.

On the Fourth of July, I think of how astounding and—generally—good it is that this messy nation has managed to survive this long without self-destructing. But I can’t help also thinking this of most of the rest of the world. Humans just plain are messy. We form and break alliances; we argue over being Right instead of being compassionate or practical, let alone pursuing justice. We blunder around, hog resources, ascribe privileges and powers to ourselves and our chosen comrades that we willfully deny others, or just pretend the others don’t exist, and thanks to our weirdly, wonderfully diverse array of accents, when we do get around to discussing the least of these things, even those who ostensibly share a language can’t understand each other half of the time anyhow.

Just possibly, our life form may have been civilized at a few choice moments. There is plenty of potential in this odd species of ours, I like to think. Even we Americans aren’t entirely irredeemable; we keep bothering and beating up on each other like so many brothers and sisters, and yet most of us still manage eventually to just agree to disagree and, in moments of precious lucidity, even to see each other’s point of view and operate in an environment of respect and hope. As rotten as we can be to each other, we care enough to wrestle it out and try to find ways to go forward. Together, even. If that isn’t a family worth saving, I guess I don’t know what one is. Happy birthday, USA. Go forth and get a little more civilized, if you can.

Foodie Tuesday: Ruminations

Chew on this: vegetables, especially raw vegetables, make for great relief from the heavier stuff in a meal. I’m not fond of some vegetables raw, and I know I’m far from alone in this, but most of the ones that are mild, sweet and/or snappingly crunchy are a pleasure and a refreshment in mid-meal. Their textural and flavorful contrast with the rest of the dishes are a delectable addition to the repast, and the big bonus is, of course, that many vegetables are, gasp!, actually pretty good for me.

Add some fruit and you have yet more opportunities for variety and full, fanciful flavors, a slew of great, vibrant colors, freshness and coolness, more vitamins and other such great stuff. Whatever you do, it doesn’t have to be complicated; in fact, it’s often best to leave things uncomplicated. Just enjoy the simple foods. Chomp, chomp. Yummy.

Here are a couple of suggestions, in case you should be looking for some such lively refreshment to add to your meal. You’re welcome.photoCarrot-Apple Slaw

Shred together raw carrots and an equal amount of sweet apples like a Honeycrisp, Gala, Braeburn or Fuji. Mince up some candied ginger and candied mandarin peel. Dress the mix with lemon juice and honey. Toss in a goodly sprinkle each of brown mustard seeds and black sesame seeds. Since I served this with an Indian dinner, I suppose the sesame seeds could well have been ‘black cumin’ or ‘onion seeds’–those Nigella sativa seeds often used as seasoning in delicious Indian foods. But golly, the sesame seeds were just fine and dandy. A snippet or two of fresh cilantro or mint might be a great addition as well. Aw, you already know that there are endless options, don’t you.photoWhere’s Waldorf? Salad

I’ve always liked the celery-apple combination in good old Waldorf Salad. So why not a version with celery root, I ask you. Since celeriac is a little bit of a tough vegetable, I think the traditional Waldorf presentation would be a bit like an apple salad with small chunks of wood in it. So when I made this salad I shredded the peeled celeriac. Then it seemed like I was headed in a slaw-like direction (anybody sense a theme in my salads?), so I left the peel on the apple I added to this one, too. Besides, being shredded as well, the crisp Granny Smith apple brought some nice bright color. I kept this one monochromatic but went for good juicy flavors, using the juice and zest of half a lime, lots of honey, a little pinch of salt, and a dollop of mayonnaise. For a slightly more Waldorf-like touch but nice brighter color, instead of raisins I’d add (and might, with the second day’s batch of the salad) diced dried apricots. Celery leaf is a logical garnish, but lacking that, I used simple flat-leaf parsley for its similar look and strong, snappy taste.photo

Foodie Tuesday: Even a Classic can Take Plenty of Twists and Turns

Being a fairly dedicated eater and happy to grab my utensils in the blink of an eye almost without regard to what’s on offer, I still do enjoy the familiar and comfortable on my menu too. There are occasions when I just plain crave the known and cozy to fill my plate and my empty stomach. Sometimes nothing will do but the good old-fashioned classic.photoSo when I’ve made a batch of roasted vegetables that I can pop onto the platter at a number of meals in the next few days, it can be nice to tuck it alongside a variety of things while it lasts, just to keep things interesting. However, having some of those many different entrees be lovely old-school stuff doesn’t in any way diminish the range and color of what I’m going to eat. That just makes it doubly fun to puzzle together the menus that, despite a repeating item and a well-known dish, still easily keep their sense of invention and surprise enough to brighten up both the day and the meal.

One obvious way to accomplish that is to introduce minor tweaks: ingredient combination, presentation, and so forth. The simple roast beef from last week gets thoroughly sliced and diced and then piled into buttery grilled french rolls, and finally, dipped in a dense jus reduction of roast drippings, butter and a big slosh of red wine, and served with a touch of horseradish cream (softened with sour cream) alongside side for enhancing either the beef dip sandwich or the roasted vegetables on the way down the hatch.photoA different day, a different tweaked standard: macaroni salad with bacon and eggs. Not sure I’d recommend one of this latest round of tweaks–I tried it with rice pasta (the gluten-free twist on the occasion), which was just dandy when the salad was first made, but in the refrigerated leftover salad soaked up the dressing so thoroughly that the pasta tasted pretty much just like cold rice later. It wasn’t hopeless: I added more dressing each time I went back to it, and I found that it rehydrated decently. But it wasn’t as stable in that aspect as traditional pasta, which I think I’ll still prefer in the long term. The other slight variations, however, I enjoyed very much, and by the way, so did all the others at dinner.photoMacaroni Salad with Bacon and Eggs

Cooked [elbow macaroni–still my favorite for macaroni salad] pasta gets dressed simply with mayonnaise, a good squirt of cartoon-yellow mustard, and cream. A sturdy grind of black pepper gives it a hint of depth, though it’d be great with a splash of hot sauce or a sprinkling of cayenne as well. A big handful of diced pickles playfully zings things up a little; I used half dill pickles and half sweet gherkins. You know me and my sweet-plus-salty fetish. Traditionalists would of course hard boil egg and mince or sieve it before adding it to a picnic salad. Me, I just semi-scrambled the egg until it was just fully set and minced it up. Pretty much the same result, with less time and effort. Lastly, fried up a whole lot of bacon into crispy, smoky pieces.

The end product? About like what you’d expect if waiters carrying platters of the familiar summer macaroni salad and of pasta Carbonara crashed into each other and fell into a breakfast buffet table. But involving a lot less flying cutlery and cussing. Unless you count people diving after the salad avidly waving their forks and yelling, Damn, that’s good! Not that anyone at my table would ever behave in such a reckless and uncouth manner. Well, me, maybe.