OMG

Yes, we expect models to be thin, but Ms. Bluedress is a heart attack waiting to happen no less than someone who eats Noodles Alfredo every day. I hope someone is talking to her about the difference between fashionably thin and concentration camp thin.

It's the Teachers' Fault Schools Are Bad

This NY Times article is about Brockton (Mass.) High School, where featherbedding, change-resistant union teachers have brought the school from failing to outperforming 90% of Massachusetts schools in the past 10 years.

An Easy Keeper

Easy keeper, from Wikipedia


Wow, I just found out that I'm an easy keeper!

According to Wikipedia, an easy keeper is a critter that can do well with relatively poor feed. They generally come from stock that has been bred to survive in harsh climates; on a too-rich, modern diet, an easy keeper is prone to obesity and related ills. Ponies, which are basically small horses, are usually easy keepers. Well, I'm pony-sized compared to the average person, bred in a harsh climate (F3 Buffalo via Poland), and prone to obesity and related ills.

Wiki further tells us that easy keepers need to pay attention to diet, and to get plenty of exercise, especially aerobic exercise. I should take heed.

Obama Declares Victory, Calls Troops Home

http://www.nytimes.com/2010/09/01/world/01military.html?_r=1&hp

Except, of course, for about 50,000 who are still there. He did give GW Bush a little stroking. To his credit, it was not quite a handjob to orgasm.

OMG, I must be reading too many leftward blogs; I can't keep my snark under control. I support President Obama, but I don't agree with everything he does.

An Essay on the Alliums porrum, sativum, and cepa L. var. aggregatum

A friend asked for information on growing leeks, garlic, and shallots. As she has often said, when I start talking about plants, you can't shut me up, so here is pretty much what I sent her as an answer:

Leek seed (A. porrum) - any good vegetable seed supplier like Pinetree (https://www.superseeds.com), Johnny's Selected Seeds, Stokes, etc., will have a couple of varieties. I like Pinetree because they sell small packets. Leek seeds don't keep their viability well so it's best to start with a fresh packet every year, and with a small packet, you only pay for what you'll use.

'Large American Flag' or 'Giant Musselburgh' are good, thick, over-wintering types. 'King Richard' is a more slender type for late summer and fall harvest. I haven't tried any of the new hybrid varieties. I'm not sure what the advantage of a hybrid leek might be - once they get going they are very tough - even if water is scarce, the main effect will be that they are smaller than they should be, and they are not bothered by insects - so it hasn't been worth it to me to pay more for hybrid seed.

Garlic and shallots - plant in late September or October! Yes, you can plant in spring "as soon as the ground can be worked," as the garden books say, but if you plant in the fall, they will be already rooted and growing by then.

I used to buy them at Territorial, but they now only sell one-pound lots that have gotten pretty expensive. I haven't bought garlic or shallots in a few years, since I save some from my harvest for planting, so I was pretty surprised to see the current prices. Try buying some at a farmers market - you'll know it's a variety that grows well in our climate. I'll do some looking online for other sources. Shallots from the grocery store will do, but I find they only make one or two large cloves instead of a nice cluster of 4-8 medium ones.

Planting is easy for both garlic and shallots. Have the soil enriched with compost, manure, and/or a sprinkle of chemical plant food. Plant cloves in a 6" x 6" grid, about 2" deep. Mulch well with salt marsh hay or use landscape fabric - a big help in keeping weeds down. If you use the landscape fabric, pin the fabric on the prepared soil, and punch each planting hole with the tip of a trowel as you go. In the spring you will have to gently guide the little shoots to the opening, because no matter what how careful you are in planting, they will come up an inch to the side. At least, that's what they do for me.

I usually grow about 36 plants each of garlic and shallots (that's figuring an average of 6 cloves per head for 6 heads), and even at my rate of garlic usage, I find that's enough to last until the following spring. One of my fellow community gardeners says medium-sized cloves, rather than the largest ones, yield the best plants. I may do a more rigorous study this year by planting different sizes of cloves and noting how they do.

Don't forget to cut the scapes (flowering stalks) of garlic as soon as you see them. They have a mild flavor and are terrific in stir fries or miso soup. If you miss some until they are old and tough, which you will be because they are sneaky, they're still good to flavor soup stock. Or even to put in a vase where they will twist around and create a je ne sais quoi, tres moderne effect.

Major rant

Yelling at the news on the radio today -

Why are 1 out of 8 Americans on food stamps? Why are people on years-long waiting lists for subsidized rentals? Why can't average working people afford health care?

The wages of middle- and working-class Americans have stagnated over the past 30 years, while the incomes of the top 1% or 2% have skyrocketed. Maybe that has something to do with it? I'm not an economist, so how can I know?

Unions are demonized - teachers' unions fighting for decent salaries and working conditions, auto workers' union fighting to hang on to previously agreed to pension and health benefits - while the Wall Streeters get to keep obscene bonuses based on contracts signed before they drove the economy into the swamp. Contracts are legally binding, except when they're contracts with working stiffs. Full disclosure: I worked for the Commonwealth for a couple of years; the union contract was meaningless because the legislature simply declined to fund it.

Wall Streeters, banksters, and the other fraud artists at the top of the economic heap don't need unions. Political contributions do their talking for them.

Class warfare, anyone? Eat the rich.

Hong Kong Market

I have often shopped at the Hong Kong Market (formerly Super 88) in Allston, with mixed results. The produce seems to stay on the shelf until it's either bought or gone frankly bad. As for seafood, if it's whole fish, you can tell if it's fresh. Unfortunately, with some items, you can't.

I was burned today buying scallops. They were not labeled as having been treated with chemicals (in fairness, they were not labeled as not treated, either). When I rinsed them, they produced a little sudsiness. Oops, I thought, but dried them on paper towels and sauteed them in some olive oil. Just a couple of bites proved them to be bitter and nasty tasting. I tossed them out.

Lesson learned.

Update: I should explain that the Allston Hong Kong Market is still the go-to market in my area for packaged, frozen, and dried Asian foodstuffs, and the food court can't be beat. The fresh produce is hit-or-miss, but they reliably have things like lemongrass as well as Asian fruits and vegetables you never see in Stop and Shop - you just have to pick out the fresh stuff. The meat section regularly stocks animal parts you don't see in American markets at pretty low prices.

Sweating the Small Stuff

This post gave me a laugh, as I have been having a horrifying frizz experience of my own. My graying hair no longer goes into pleasantly frizzy, non-beauty-compliant curliness of its own accord, and now wants to be simply frizzy. I have begun to use "product" to smooth out the frizz, and spend far too much emotional energy worrying about succumbing to patriarchal ideas of acceptable appearance.

"I've never done my hair!" I argue.

"But I look like Grandmama Addams!" I reply.

"And what's wrong with that? She's an old lady and can look however she wants."

"She didn't have to fit in at work."

What's in Bloom

Fritillaria, violet, bleeding heart, and dogtooth violet.

What's in Bloom

Spring is on its way! Once the snowdrops are in bloom, you know winter is on the way out.

Pie Blogging

and a delicious dessert was had by all . . .

a buttery tart crust, smooth baked custard topped with lightly sweetened cooked cherries, and drizzled with good chocolate. Yes, I was proud of this pie!