Three Hundred Forty-Seven

Admit your failings, even if solely to yourself. Only by acknowledging your flaws can you hope to begin the long and arduous task of correcting them.

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Distinct Impossibilities

It’s almost eleven o’clock. I should have been in bed half an hour ago, but I haven’t finished my bourbon and coke (yes, I have this crude habit of drinking the swill of the working classes) I made just a few minutes ago. The sword I painted recently has come, miraculously, to life and I am holding it in my hand. It’s heavier than I would have thought it to be, considering that it’s made of acrylic paint spread in a thin layer over my imagination, laid flat on an imaginary plane.

Ah, I see now. The small but heavy unicorn galloping back and forth from tip to tang adds considerable weight to the imaginary weapon.

Who would have thought I would find myself in the midst of a psychotic break at this hour? Generally, they take place very early in the morning, just before I awaken; I can handle them better when I’m asleep. But tonight, I must deal with mental fireworks in a state of wakefulness. Tonight, I must listen to the noise in my head and exercise firm control over the machete in my hand, its blade anxious to sever limbs and behave as a horizontal guillotine.

I’ve been successful thus far in wrestling the demons inhabiting that empty cavern buried deep in my head. We’ve reached a compromise, of sorts, wherein I agree to acknowledge their right to my mental real estate and they agree to cede control of same during my waking hours. But we’ve been running into disagreements over definitions lately. The demons suggest my waking hours are too long; they want control from 10 pm to 8 am; I refused that nonsense outright, inasmuch as I tend to go to bed after 11 and arise before 5. Bastards! They have called in a team of trained arbitrators to deal with the matter. I do not trust them; they are paid by checks written on a joint account owned by British Petroleum and Walmart.

We have a session scheduled for the morning. I have agreed to offer them breakfast, consisting of loin of unicorn , spritzed with angel wing dressing. If I exit my supernatural state of magical and mystical wanderings before then, I have no idea what I’ll feed them.

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Three Hundred Forty-Six

There may come a time for an armed insurrection. Not there; here.

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Three Hundred Forty-Five

Don’t disclose, not even to yourself, what you don’t want others to know. You might ask, “What could that be?” I don’t have the answer. I know only that what you know is not knowledge in a vacuum; hear it ricochet against the walls of the prison in which you keep your mind, revealing secrets to every passer-by.

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Three Hundred Forty-Four

We can experiment with new personalities like we try on new clothes. If one doesn’t fit, we can shed it and try on another one. But, what if it weren’t so easy? What if we had to make a long-term commitment when shifting from one to another? I suspect we’d be more conservative and deliberate. Then again, maybe that describes us now. Adjustments to our personalities are as easy as pie; but we wonder whether there’s arsenic in the filling.

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Three Hundred Forty-Three

Worry is a symptom of an emotion, not an emotion of its own standing. Worry arises from fear and frustration, billowing like smoke from a box of damp newsprint, too wet to burn yet too hot to erupt in flames. If a problem is fixable, fix it; if not, worry is worthless.

 

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Three Hundred Forty-Two

I’ve never been more concerned about the future of the United States of America than I am now. I fear the growing popularity of Donald Trump, with his bombastic racist and nationalist diatribes and his naked Islamophobia, offers evidence that I live in a nation of idiots who are rushing to welcome an era of fascism. It was fear that gave rise to the shame of Japanese internment camps after Pearl Harbor; it is fear and stupidity that gives rise to calls for immigration tests based on religious beliefs.

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Three Hundred Forty-One

A walk among naked trees on a cool, bright Autumn day is energizing. Listening to birds and watching them flit from tree to tree took my mind off obstacles. Shielding my eyes from the sun as I ambled along a well-groomed path, I thought, it’s possible I could make a daily walk in the woods a habit again. Some habits, even good and enjoyable ones, are hard to start.

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Emotion

I struggle to speak a language with no syntax,
no grammatical armada to shepherd me in to port.
Colloquial mistakes in this vocabulary can be fatal
to the unschooled linguist, drunk with misplaced
appreciation of words with no definition, carelessly
assigning meaning to gibberish phrases and noisy chatter.

This difficult tongue is awash in unintelligible
sentences, a writhing patois eager to drown even the
native speaker in a tidal pool of his own making.
The only way to avoid its deadly currents is to
quiet the conversation and remain mute, safely
out of reach of its relentless, ravaging floods.

Try as I might, though, I find myself unable to
endure silence, the only safe harbor from its storms.
The allure of the language bathes my self-imposed
aphasia with an unwelcome cure, a powerful elixir
that overcomes my desire for silence, replacing it
with an overwhelming need to read its dictionary, aloud.

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Three Hundred Forty

Twenty-five days until this year fizzles into history. I wish I could express joy at this fraction of a lifetime that’s ending, but when I recall the year, my eyes get cloudy and dark. I remember awful, ugly things that never should have happened. But, if I try hard enough, I am able to wash that pain away by remembering the goodness I witnessed during this year sliding to a close. The life we leave to future generations will be one worth leaving only if we do our damnedest to rip the horror from the headlines and replace it with charity and love. I realize my words sound hopelessly silly and maudlin. It doesn’t matter; that’s what we need. Let’s not let discomfort get in the way of humanity. Just this once?

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Three Hundred Thirty-Nine

Routine can be comforting, but it can wreck creativity and vitality. In everything from the foods we eat to the activities in which we engage, variety is important. The key is finding that delicate balance between comfort and challenge.

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Comfort Versus Luxury

At what point does comfort cross into luxury?

That question came to me this morning, unexpectedly, while I was checking the clothes dryer. I washed a mish-mash of clothes last night—jeans, t-shirts, socks, etc.—but forgot about them. When I awoke sometime before four o’clock, I remembered, so I put them in the dryer.

A while later, I checked to see whether they were dry. As I opened the door to the laundry room, a blanket of delightfully warm air swept over me. I hadn’t felt chilly before—in fact I was quite comfortable—but that little room felt absolutely delightful. It felt luxuriously warm.

That’s when it occurred to me to ask: at what point does comfort become luxury? And vice versa? When does what once was luxury become the standard for comfort?

I was perfectly happy with the temperature in the house  set to sixty-seven degrees, thirty-nine degrees warmer than the chilly temperature outside this morning. I was comfortable in my shorts and t-shirt. But the temperature in the laundry room was several degrees warmer. It felt good. Luxurious.

Yet other people might consider sixty-seven degrees too cool; they might consider comfort a toasty seventy-four degrees. Still others might find fifty degrees comfortable, especially if wrapped in a down comforter; they might consider the temperature settings in my house a luxury, especially if the costs or efforts required to keep the house at that temperature were beyond their capabilities.

Comfort and luxury depend on context. To me, the lifestyles lived by people I consider wealthy are lifestyles of luxury. But to people who scrape by on a few dollars, or less, a day, my lifestyle might be one of obscenely conspicuous consumption.

Could I be comfortable setting the thermostat to fifty degrees? I suspect I could. I probably should, if for no other reason than to experience first-hand the situations confronting less fortunate people a stone’s throw from where I live. But I’m not alone in my house, so I will not impose my guilt on my spouse. I wonder whether I would actually give it a try if I lived alone?  I do not know the answer to that; I would have to know myself better to have that answer.

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Three Hundred Thirty-Eight

In the end, nothing matters. But until then, everything matters.

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I’m Not Arrogant and Not Submissive

I posted a number of photos on Facebook today, photos of masks I had made recently. They were the final, glaze-fired pieces. I suggested, in my post, that I had imperfectly glazed them. And I had. In reflecting on my comments, though, I wondered whether my comments were apologies for failures or simply statements of fact.

Based on my intimate knowledge of the situation and myself, I was acknowledging failures. But those failures were facts. They were not apologies. They simply stated information. Yet I think maybe people read my comments as a weak guy excusing himself from judgement because, after all, he is incapable of producing better. Well, nonsense.

I am capable of producing better. But what I’ve produced so far falls short of the standard I’ve set for myself.  That standard may be absurdly high, but it’s my standard. Yet, even with that standard lurking in the background, I won’t apologize for my masks. Some people could have made better masks; many people would have failed midway in their efforts. So, though, my masks are the work of an amateur, they are works of a guy who is getting better. But understand this: I have neither the desire nor the stamina to achieve the status of master. I’m here to have fun!

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Scenes from Garvan Woodland Gardens

Last night, my wife and her sister and I went to Garvan Woodland Gardens to view the spectacular Christmas lights display. It was extraordinary. My photo skills, and smart-phone camera, aren’t quite up to the task, but these photos offer a glimpse of the wonder of the show. (Click on image to enlarge…in most cases.)

3-Piano 4-Peacock 5-Blue 6-Waterfeature 7-Train 8-CandyCanes 9-Turtle 10-JB-CM-2 11-JBCM 12-Chandellier 13-Bridge 14-In-Light 15-Waterfall

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Three Hundred Thirty-Seven

The line was crossed yesterday. It should have happened before. Regardless of when it happened, or should have happened, here is the upshot: I am no longer willing to accept that I have a disagreement with people who support ready access to assault weapons. Instead, I judge those people who argue we all should have easy access; they are irresponsible, deeply stupid people for whom I have nothing but contempt. Easy public access to machine guns—for that’s what they are—is idiotic.  No longer will I argue; I will judge and hold people who argue for this madness in absolute contempt. It matters not whether mentally ill patients or psychopathic killers are to blame for the deaths; neither should have access to weaponry suited only to murder. If you find this unwavering attack of mine painful, don’t bother coming back to this page. I don’t want you here.

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Pretzels

Sunday was a good day. My sister-in-law and I went into town (my wife was having none of it, as she preferred to stay warm and dry at home). Heavy rains had kept us inside for a couple of days. With the exception of my wife, we were going stir-crazy and we needed to get out. So, off we went to Best Buy, where I bought a new printer and a high capacity thumb drive. From there, we went to Kroger to do a bit of grocery shopping. And then, we decided to stop off at Superior Bathhouse and Brewery. That’s when the goodness of the day really jelled.

We ordered a Foul Play Stout and a soft pretzel with three dipping sauces; one a spicy mustard, one a thicker sauce with cheese and fake bacon bits, and one a pesto. Due to a glitch with our order, we ended up with a fourth sauce, another mustard sauce. The pesto was fabulous. The beer and pretzel and pesto combination is what got me thinking: I wonder whether I could make a good soft pretzel?

I have never made pretzels. In fact, it’s been years since I’ve made bread. I think the last bread I made was a soft white braided challah, long, long ago. As I recall, though, making challah wasn’t hard. How hard could it be to make pretzels?

The internet makes it easy to learn how to do things like make pretzels. Basically, it involves combining water, flour, yeast, salt, and sugar. Then, mix it, knead it, and let it rise. Thereafter, recipes say to divide it and roll out ropes of dough, then form them into pretzel shapes. Sounds easy enough.

I’ve decided, based on what I’ve learned, I’m going to do it. But to make pretzels that taste like pretzels, it’s necessary to dip the formed pretzels in a boiling water-lye bath before baking. Apparently, lye is hard to come by and, if handled improperly, dangerous. But, it’s available. However, most recipes call for using baking soda instead of lye, though it’s generally conceded that the taste won’t quite match that of commercially-available pretzels. Happily, I found an alternative, which calls for baking the baking soda before mixing it in a pot of boiling water.  The suggestion, from an article in the New York Times, calls for putting a layer of baking soda on a foil-covered baking sheet and baking it for an hour in a 250-300 degree oven. Baking the baking soda transforms it into sodium carbonate, which gives pretzels their unique flavor and deep brown hue.

When will I do this? I don’t know. But I expect to try my hand at making pretzels soon. I’ll make some pesto dipping sauce, as well, along with a spicy mustard dipping sauce. I’ll have to buy the beer to go with the pretzels. For now. Brewing beer in on my list of things to do, too.

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Tension

She paces like a jaguar on the prowl, sniffing at the wind for a hint of his presence. Her face is flushed and ready, poised to pounce when the moment is right and the night air is perfectly still. The light of the moon reveals her profile high upon the ridge, slim and muscular, her body tight in anticipation of springing toward him with an open mouth and full embrace.

Alone and dejected, he trudges away in the desert night, far below the high ridge. His shadow transforms into a smudge in the early morning air as the sun quenches the light of the moon. Had he but known, he would have climbed toward the moon, an eager and willing prey.

At this intersection between night and day, as the distance between them grows, their most regrettable fault is their inability to read minds.

 

 

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Three Hundred Thirty-Six

A man can wrap his emotions in a steel blanket inside a stone cave of his own making, but if he does he will lose a part of himself he can’t recover. I’m only now beginning to realize the ability to emote is more of a gift than a curse. Masculinity is not defined by stoicism, nor by the ability to hide what’s behind the mask.

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Jamaican Breakfast

Breakfast close-up.

Breakfast close-up.

This morning I prepared a special international breakfast, salt fish and ackee, regarded (according to what I read) as one of Jamaica’s national dishes, one frequently served at breakfast. Salt fish is salt-dried cod. Ackee is a fruit native to West Africa, related to lychee. Because parts of the fruit of the plant can be toxic, even deadly, the USA prohibits its import. An exception has been granted to a small number of companies on a “green list” that have demonstrated they have food safety controls in place to ensure that only properly ripened ackees, without seeds or rind, are included in finished products.

The ingredients are salt fish, ackee, tomatoes, onions, scallions, bell pepper, habanero pepper, garlic, ground black pepper, garlic, fresh thyme, and a smidgen of olive oil. I soaked the salt fish in water overnight, and then rinsed it and boiled it, and then I rinsed it again and squeezed it dry before removing the bones, a few of which I missed. While the fish was boiling, I diced/prepared the veggies, etc.  Once everything is ready, it only takes about 15 minutes to cook from start to finish. The ackee goes in last, on top; the recipes I’ve read advised not to stir once the ackee is in the pot, because it will fall apart. It’s good advice and I’m glad I followed it.

S_A-2

Salt fish, boiling. Then, remove the bones.

Some of the ingredients being prepared.

Some of the ingredients being prepared.

Everything ready to be put on the stove.

Everything ready to be put on the stove.

A can of ackee, ready for this morning's breakfast.

A can of ackee, ready for this morning’s breakfast.

The finished dish, ready to eat.

The finished dish, ready to eat.

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Three Hundred Thirty-Five

There’s never an inappropriate expression of real love. There’s never a reason to be embarrassed to love someone. Yes, we’ve created artificial boundaries that keep us from being “in love” with people we love, or at least expressing our love for certain people, but the reality is that artificial boundaries don’t always work. A boss can love an employee; we say it’s not right, but who are we to condemn the emotion? A woman can love her husband’s best friend; sure, there may be dangerous complications, but by what right can we judge that love wrong? We have a thousand reasons and we practice a thousand ways to say our rationale for our condemnation is right. But we’re not right. People love one another; it’s not necessarily a reasonable emotion, but it’s the best emotion we can share.

 

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Brazos del Diablo

Stella wasn’t a light sleeper, but Kitchener worried that the sound of jangling keys might stir his wife from her sleep. He took care to minimize noise as he fumbled for his wallet and his keys in the dark. When he was dressed and ready to leave, he stood still next to her side of the bed and listened to Stella’s soft, regular breathing. He bent down and touched his lips to her bare shoulder. “See you in a bit, sweetie,” he whispered, and turned toward the door. He craned his neck to look toward his sleeping wife as he closed the door behind him, and whispered again, “Back before you know it.”

Kitchener shuffled across the house, stepping gently so the heels of his shoes wouldn’t click on the Saltillo tile floor. The night before, he’d set the coffee maker to start at a quarter to five; the aroma of fresh coffee filled his nostrils as he crossed the room.  The hiss of  the machine greeted him as he as it pumped the last ounce of water through the filter into the carafe. He poured the coffee into the thermos and sealed it.

Kitchener didn’t need an alarm clock. He awoke well before five every morning, a forty-year habit since his first job in a bakery. He’d been surprised to learn, back then, that he liked getting up early, before anyone else. Early mornings were his most productive times, times when he was happiest. In the two years since he retired, he’d begun using those early morning hours at the gym, trying to work off the weight he’d gained during a career in the restaurant business. Despite his efforts, though, the weight he lost kept coming back, thanks to his passion for cooking and eating.

This morning, the gym wasn’t Kitchener’s destination. He grabbed his thermos of coffee, opened the side door and stepped across the car port to the driver’s side of the red Miata convertible. He’d bought the car, used, shortly after he and Stella had moved to Brazos del Diablo two years before. The purchase was his only visible nod to the tendency for old men to try to regain their youth.  Kitchener had never had such a vehicle when he was younger, but he’d always wanted a sporty car. He climbed inside, depressed the clutch with his left foot, and started the engine. As he eased up on the clutch, he flinched at the pain in his knee. Five speed transmissions are better suited to younger men, he mused, as he pulled out onto the street.

The drive to Sheila’s cottage took less than five minutes. When he pulled in the driveway, he saw her through the blinds in the kitchen window. She waved at him, then closed the blinds. A moment later, the porch light switched on, illuminating the pathway between the driveway and the front entry.

Kitchener flinched as he extricated himself from the car. He cursed his knee and the car as he hobbled up the sidewalk to the door. Sheila opened the door just as he reached for the knob.

“Oh, you brought me coffee! You’re such a sweet man.”

“Yes, I am, and good-looking, to boot!”

“Yes, you are that. Come in here!” She reached for his upper arm and pulled him beyond the door, shutting it behind them.

Sheila took the thermos of coffee from him and set it on the kitchen table and turned back toward him. “Good morning, mister. Want some coffee?”

“Indeed I do. I’ll take mine with some sugar, please.”

“Happy to oblige, sir.”

Sheila wrapped her arms around Kitchener as they embraced. They kissed, a long, passionate kiss.

“Okay, you did say you wanted coffee with that sugar, right?”

“Right again. How are you doing this dark and dreamy morning, hon? You look beautiful.”

“I’m giddy because you’re here.”

Kitchener glanced to his right and caught the reflection of the two of them in a mirror on the wall between the dining room and the kitchen. For a fraction of a second, Sheila’s profile looked to him exactly like Stella’s. He sucked in a breath.

“I’m giddy, too. But…”

“But, what?”

“Sheila…”

Kitchener’s gaze drifted toward the floor as Sheila reached for his hand.

“Listen, honey, I know you feel guilty about our relationship. Is that it?”

“Yeah, that’s it. I mean, I am incredibly happy when I’m with you, but I can’t stand the thought of Stella being hurt by this.”

“I feel guilty, too. But we shouldn’t feel guilty about allowing ourselves to be who we are. I know you love Stella; but it’s not like how you feel about me. I admire you for not wanting to hurt her. We won’t let her get hurt; we will take great care to make sure she doesn’t get hurt.” She put her arms around Kitchener and hugged him.

ALL RIGHT, ENOUGH OF THIS SORT OF WRITING FOR THIS MORNING.

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Three Hundred Thirty-Four

The only means for us to end racism and bigotry is to engage in honest and thoughtful conversations, one-on-one, with people unlike us. No question arising out of honest curiosity should be off-limits, but if one party finds a question offensive in any way, he or she should quickly express that offense in a non-accusatory way.  We all need thick skin and a willingness to listen to words we’d rather not hear.

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Things That Mattered

I have a Twitter account, but I rarely use it. My most recent involvement was to post a photo in May of 2014. Before that, I rarely tweeted anything after early 2010. For some reason, though, I went to my Twitter feed this morning and reviewed posts I made in years past.

I posted my first tweets in March 2008, the month I joined. For a while, I posted every few weeks, then dropped off for a bit, then got more active for a month or two at a time. Reading back over some of my tweets triggered memories long since buried and rekindled unwanted memories:

2008

  • Ate soba noodles at Noodle Wave in May
  • Spent time in Pittsburgh in July that year
  • Worried as I watched the track of Hurricane Ike in September
  • Sat in a bar at the Fort Lauderdale airport on September 28, drinking a beer and grieving over Paul Newman’s death
  • On November 5, I said I’d seen more progress in the USA in the past 24 hours than I’d seen in the past 24 years
  • Left New Iberia, Louisiana on December 30 on the road to Avery Island

2009

  • Left Dallas for a three-day meeting in Atlanta on January 14
  • Ate Durban curry for dinner near the end of January that year
  • In early March I drank a glass of valpolicella and ate an Italian sausage
  • Went to a Leonard Cohen concert on April 3
  • Traveled to Washington, DC and Chicago toward the end of April
  • In early May, my brother and his wife who live in Mexico came for a visit and we ate at a Vietnamese restaurant where I had goat curry
  • Drove to Houston in May to be with my sister in the hospital for angioplasty, placement of a stent, and treatment for COPD
  • Took an 8-day vacation to New York City in June
  • Began a short stint as an “on call” disaster relief volunteer with the Red Cross in early December

2010

  • On February 19, 2010, expressed anguish at my oldest sister’s death
  • In early October 2013, learned that my Twitter account, which had been dormant from quite some time, had been hacked; fixed the problem with new password.

Though I don’t use Twitter much, I am glad I left a trail of memories when I did. I suppose I’m doing the same thing with Facebook now, though Facebook has lost most of its appeal. That having been said, I do enjoy sharing experiences with friends who share their experiences with me. There was a time when I used my blogs, though not so much this one, as a journal of sorts. My old Musings with Myopia blog was a place for me to rant and post stream-of-consciousness drivel. I guess I do that here with my daily “Ruminations,” but I rarely use those posts to track my activities. But maybe I will begin to document my daily or weekly experiences here, instead of relying on other social media. Then, again, maybe I won’t.

At least I’ve captured here some of the momentous and mundane things I once tweeted about. For one reason or another, even the mundane among them mattered to me when I wrote them; they still do.

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Three Hundred Thirty-Three

A few days ago, I watched the sky change from thick to thin and go back again. That’s how I perceive the presence and absence of clouds; the sky skips between corpulent and consumptive.

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