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  • 15 September 2020
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Dispatches From Dystopia

~ "What man by worrying can add one cubit to his span of years?"

Dispatches From Dystopia

Category Archives: food

Cooking In Modern Times

15 Friday Jul 2016

Posted by David in cooking, food

≈ 1 Comment

Tags

food, hummus, pressure cookers

A few weeks ago, I went to my new favorite cooking store, Sur La Table, after Sunday brunch at a restaurant in the same mall. They had this rather fancy device called a Lux Multifunction Cooker by Fagor. It is a slow cooker, rice cooker, yogurt maker, and pressure cooker all combined with a control system that allows all these functions at different times and temperatures, under pressure or not.  I’ve always been intrigued and somewhat intimidated by  pressure cooking, the fear of a malfunction present in my mind dampening my enthusiasm.

Last night, I decided to use the device for the first time.  I started by making yogurt. The tricky part, for me, was getting the milk to the right temperature to kill any microbes that might be in the milk, 185-190 F (85-87.7 C). I did not have a candy thermometer and the meat thermometers I had didn’t give an accurate reading, so I wasted a lot of time. The cool down to 100-110 F (37.7-43.3 C) was easy. I added some fresh yogurt, set it to “yogurt” and went to bed. The function prepares the yogurt over 8 hours, (longer if you wish).  When I woke up, I had a rather tasty yogurt all ready to eat. So I am generally happy with the yogurt making function.

This morning, after soaking the garbonzo beans overnight, I used the pressure cooking function to prepare the beans for the homemade hummus  I’ve been contemplating. I put in the beans, the water, to the right amount maybe, 1:1 beans to water, and 2 tablespoons oil (their suggestion). I pressed the pressure setting  to high (9psi), set the timer to 25 minutes and pressed “start”. It does cook automatically once the pressure is reached. And it does shut off automatically.  It has two cool down function  “Fast” and “Slow” also called “natural”. All “Slow” means is that you leave it alone once the device is turned off and the pressure escapes through the safety valves. I allowed 60-90 minutes to cool down, but I suspect you could use a shorter interval.  I just checked on the garbonzos. They were ready and delicious! These garbonzos are unadorned, no spices, not even salt.  This multifunction cooker is  a keeper!

On to making the hummus.  I will get out my copy of Moosewood Cookbook and use that recipe. I may make felafel also. I feel like a hippie again.  Gonna go light the patchouli incense and put on my Ravi Shankar CD.

Later.

The Injury

09 Saturday Jul 2016

Posted by David in cooking, food, Health Issues

≈ Leave a comment

Tags

exercise, food

Yesterday  Dorothy and I went to the Y a little early because there was a demonstration class for a program called M.E.L.T. that I was curious about. M.E.L.T. is an exercise program designed to stimulate the production of the fluids that keep our joints lubricated. It sounds very valid, but won’t work for me, because the fusion makes my getting on the floor and getting up again really difficult. So after saying  “No thanks. This won’t work for me” to the leader, I left to sit out in the area where the Senior Citizens hang out.

The Wimbledon Quarterfinals were on. A lady was showing another lady (probably a centenarian) how a numerical puzzle similar to a Sudoku worked. It was a typical “hanging with the Seniors” morning.

A staff member approaches me.

“Are you David?”

“Yes”.

“Dorothy fell off a treadmill. She is OK. She is getting first aid right now”. I go back and see the lifeguard from the pool who is a Fire Fighter/ EMT in his real job attending to her.  She is on the floor, at the back of the treadmill with blood coming from a nasty laceration at her kneecap.

“We called an ambulance”. Moments later, the EMT’s and  Fire Fighters from the station down the street are there. They continue what the lifeguard started, put her on a stretcher and take her off to the hospital about two miles away.

Once at the ER, after assessing the severity of the injury, the waiting begins.  First she goes to X-ray, then she’s back. Dorothy is lucid, cheerful, and talkative. We chat for a while. I tell her I will take care of dinner that night. We wait and  wait. There is a little  excitement when an elderly gentleman who is shouting about pain or something is transported on a stretcher to another facility. His son, about my age, balding, with a Larry Fine hairstyle, wearing pale pink tennis shorts and a pale pink polo shirt, comforts and reassures his father that all is well as they leave. The son’s pink Hello Kitty backpack is the last thing I notice of the two. (“That’s odd”, meaning the backpack, is my mental note.)

We wait some more. Another elderly lady, age 83, is waiting at the nurses station on her stretcher until a room opens up. She too is lucid and a little embarrassed  to be causing “all this fuss”.

Dorothy needs to go to the Ladies Room and  Nora, the RN working with her, takes her. When  Dorothy returns, we talk about The Thin Man, prompted by the name Nora,  Nora Charles being the name of Myrna Loy’s character. We both agree about what a good movie it was and both of us concur that Asta was a really cute dog.

Finally, Simon, the PA, comes in. He is handsome, about six feet tall, Latino, with a neatly trimmed black beard and black horn-rimmed glasses. (They were the style made famous by Barry Goldwater, half a century ago.) On Simon’s left ring finger is a black wedding band. Interesting.

He lets us know the knee cap is not broken and goes to get the cart containing all the wound-stitching paraphernalia,  sutures, needles,  Betadine, saline solution, draping cloths, bandages, other dressings.  He returns and gets to work, first numbing the wound area with Xylocaine.  The suturing is somewhat painful and I hold Dorothy’s hand. It takes about an hour to close a gaping wound with fifteen stitches. Simon tells us that she needs an immobilizer for her knee and that Nora will bring it in when she returns with the discharge instructions and a prescription for Lortab.  Dorothy is calm, relieved it’s over,  and we wait some more for Nora to return with a wheelchair for transport and the aforementioned stuff.

Getting outside, I discover that at 3 PM, it is sweltering. I pull the car  up to the exit.  A burly male nurse gets her from wheelchair to car  and we head to her house.  The big challenge is getting her out of the car, a full-size 1998 Mercury Grand Marquis LS (Dad’s old car), without banging her leg around too much.  We get her out and into the house.

At this point, she calls her son Harvey, recounting the story, assuring him that she’s OK, and asks him to arrange for a home aide to be with her while she is temporarily incapacitated.  At this point I leave to go home, eat some lunch, fetch my phone charger, and  get the salmon, tomatoes and cantaloupe I had been planning to fix for J’s and my dinner.  The fresh basil, balsamic dressing and Gorgonzola crumbles are also packed.

I return. The house, being the house of a 90 year old, could double as a sauna. I turn on the air conditioning. The home care coordinator comes, as does Harvey. They map out a plan for care for the next few days, while I rest a bit. The home care person is very reassuring and Harvey, Dorothy and I are pleased with what she suggests.

Harvey and Home Care Lady leave. I start dinner, hunting for what I need in a strange kitchen. There is some dried tarragon to season the salmon. I find a grill pan in the oven. I  figure out how a strange oven works. Solid state electronic controls mean that turning a simple, mechanical knob to the right setting in a simple, familiar manner is out of the question. It is a Bosch oven, very nice, all in all, with a convection feature. In about a half hour, the fish is ready. The tomato is sliced, garnished with fresh basil, drizzled with balsamic vinaigrette dressing with the Gorgonzola crumbles completing the presentation.

Dorothy loves her dinner. The tomato is a local tomato, from Hanover County, northeast of town.  These are the prized tomatoes of the Richmond area, unquestionably delicious. The tomato is as tasty as its reputation promised it would be.

Dorothy has found a walker (my late Aunt Midge’s). It expedites getting out of her chair, where she sits with leg elevated per the discharge instructions. She uses the bathroom  while I prep the cantaloupe. It too is delicious.  A rainy May has meant some fine produce this year.

Comfortable, confident she can get along on her own for the night, Dorothy sends me home.  Around 8:45, I arrive home, recount the day’s events to J and prepare her a plate of grilled salmon and fresh tomatoes from the leftovers I brought.  I sit for a while, then strip out of my sweaty clothes, and take the nicest shower I have had in a long time.The patchouli-scented soap is a real pleasure. I decide to sleep nude, luxuriating in the clean feeling and before I know it, I am asleep.

A day well spent. A job happily done.

Random Observations

06 Wednesday Jul 2016

Posted by David in cooking, food, Fruit, personal grooming, Uncategorized

≈ 5 Comments

Tags

food

Observation #1

Men are gross. The ladies are right about that. Why do I say that? Yesterday, at the Y , I’m getting dressed after my swim. One of my fellow members is also attending to his grooming. He takes the blow dryer there for use in drying hair, presumably that particular hair on top of the head, and, after a quick once over to his pubes, uses the communal blow dryer to dry the space between his toes! All of a sudden, I really didn’t need to style my hair with the blow dryer.

Observation #2

Somebody tell me the difference between cultured buttermilk and kefir. The most basic one is that kefir costs about twice as much. The two products taste remarkably similar. I know there are active probiotic cultures in kefir, but does their presence mean I have to pony up twice as much dough?  I guess so. 

Observation #3

Kitchen parchment is really cool stuff. Last night I lined the pan with it when I grilled the swordfish steaks in the oven and wrapped the corn on the cob in it as I cooked them in the oven along with the fish. The clean-up with parchment was easier, I think, than with aluminum foil. By the way, cooking corn in the oven or on the grill is so much easier than throwing them in boiling water on top of the stove.

Observation #4

Fruit 1: Why do strawberries seem to last an incredibly long time before turning into gross red pulpy blobs these days? I notice this in the ones I buy at the market in the big PETE #1  containers that come from some farm near Watsonville, California. Maybe they pick up a weird vibe from the spirit of John Steinbeck, who lived near there. The locally grown, “pick your own” kind seem to have the shorter life I remember from the Dark Ages of the Eisenhower Administration.

Fruit 2: Peaches grown locally, within a few hundred miles, more or less, are delicious. The ones trucked in from California or Washington (I live in Virginia) are pretty nasty. Let’s not even talk about the ones from Chile that show up in the stores in the winter.  I must say that the Chilean cherries are pretty good.   Chilean  apples aren’t bad. The oranges are so-so.

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