One Year Later - A Loud Message

One year ago, I trudged out into the cold frosty morning here in Washington, DC to be a part of history, at the inauguration of Barack Obama as the 44th President of the United States. While I was unable to get to my appointed station, I got home and watched the bulk of it on television (where it was warmer and there were donuts).

Yesterday evening, in a loud scream from the American electorate, specifically those in the Bay State, a message was sent to President Obama, "we're in trouble, and now, so are you." There is a lot of finger pointing going around today as to what happened, but congratulations to Scott Brown, the Senator-elect from Massachusetts. Although don't be surprised if some of the men listed below drop by and visit with you to make sure it all goes well. There have been some titanic figures in the Class I Senate seat from Massachusetts, and they may just want to make sure you are up to the task. Let's hope so.

On this day in 1961, people gathered for another historic inauguration, the first Catholic President of the United States, John F. Kennedy, who had also held the historic Senate seat that was delivered to Scott Brown last night, when he defeated Attorney General Martha Coakley. He was young, telegenic, and he delivered a stirring, moving address. (If you are interested, you can follow @JFK_1960, as the JFK Library commemorates the fiftieth anniversary of Kennedy's pursuit of the Democratic nomination for president. Here are some excerpts of JFK's inaugural address, which have some messages on how the President and the Congress might be able to proceed from this point.

"We observe today not a victory of party but a celebration of freedom - symbolizing an end as well as a beginning - signifying renewal as well as change."

"The world is very different now . . . And yet the same revolutionary beliefs for which our forebears fought are still at issue around the globe - the belief that the rights of man come not from the generosity of the state but from the hand of God."

"Let the word go forth from this time and place, to friend and foe alike, that the torch has been passed to a new generation of Americans - born in this century, tempered by war, disciplined by a hard and bitter peace, proud of our ancient heritage - and unwilling to witness or permit the slow undoing of those human rights to which this nation has always been committed, and to which we are committed today at home and around the world."

"This much we pledge - and more."

"To those old allies whose cultural and spiritual origins we share, we pledge the loyalty of faithful friends. United there is little we cannot do in a host of cooperative ventures. Divided there is little we can do - for we dare not meet a powerful challenge at odds and split asunder."

"So let us begin anew - remembering on both sides that civility is not a sign of weakness, and sincerity is always subject to proof. Let us never negotiate out of fear. But let us never fear to negotiate."

"Let both sides explore what problems unite us instead of belaboring those problems which divide us."

"All this will not be finished in the first one hundred days. Nor will it be finished in the first one thousand days, nor in the life of this Administration, nor even perhaps in our lifetime on this planet. But let us begin."

"And so, my fellow Americans: ask not what your country can do for you--ask what you can do for your country."

United States Senators from Massachusetts (Class I):

• Tristram Dalton, 1789-1791
• George Cabot, 1791-1796
• Benjamin Goodhue, 1796-1800
• Jonathan Mason, 1800-1803
• John Quincy Adams, 1803-1808
• James Lloyd, 1808-1813
  
• Christopher Gore, 1813-1816
• Eli P. Ashmun, 1816-1818
• Prentiss Mellen, 1818-1820
• Elijah H. Mills, 1820-1827
• Daniel Webster, 1827-1841
• Rufus Choate, 1841-1845
  
• Daniel Webster, 1845-1850
• Robert C. Winthrop, 1850-1851
• Robert Rantoul, Jr, 1851
• Charles Sumner, 1851-1874
• William B. Washburn, 1874-1875
• Henry L. Dawes, 1875-1893
• Henry Cabot Lodge, 1894-1924
• William M. Butler, 1924-1926
• David I. Walsh, 1926-1947
• Henry Cabot Lodge, Jr., 1947-1953
• John F. Kennedy, 1953-1960
• Benjamin A. Smith, 1960-1962
• Edward M. Kennedy, 1962-2009
• Paul G. Kirk, 2009-2010
• Scott Brown (Senator-elect), 2010-
  

Wild Mushroom Risotto

Today is the first Federal holiday of 2010, set aside to remember Martin Luther King, Jr.

Perhaps this recipe might show up on the table for the first Federal Holiday Playdate of 2010? Who knows. This recipe looks easy enough. From We Love DC.

Wild Mushroom Risotto
Serves 3
Time, including prep: about 1 hour

Ingredients:

• 1 8 oz. package of mushrooms (Shiitake, Cremini or Portobello for the low budget version. Chanterelles, Black Trumpets, Porcini, and Blue Foot Chanterelles for the whole-paycheck variety), roughly chopped into bite-sized pieces
• 2 sprigs of fresh thyme, whole
• 1/2 c. onion, finely diced
• 8 tbsp. olive oil
• 1 c. arborio rice
• 1 tsp salt
• 3 cloves garlic, finely diced
• 1/2 bottle of white wine, preferably pinot
• 5 c. chicken stock, warmed (or use water)
• 1 c. fresh parsley, finely chopped
• 1/2 c. parmesan cheese, grated
• 1 stick of butter, cut into tablespoon portions
  

Procedure

• Don’t forget, stir frequently to cook evenly . . . And do all of the prep work in advance. It’s worth it to be able to focus on continually stirring.
• In a shallow pan, heat 4 tbsp. of olive oil over medium to medium-high heat. Add mushrooms when hot. (If adding more than one kind of mushroom, add the densest mushrooms first.) Saute them until lightly browned.
• Add the additional 4 tbsp. olive oil to the pan with the onions.
• Once the onions are translucent, add the arborio rice to the pan to toast. At the same time, throw in the thyme, salt, and 2 cloves of garlic.
• Once the rice begins to become slightly golden, add white wine (or water) to cover. Cook the rice down so that the alcohol flavor is gone.
  
• When the pan starts to look dry and you “hear it asking for more liquid,” add 1/2 c chicken stock or water. Continue stirring, listening to your pan, and adding more liquid.
• When the rice is not chewy or mushy, but still a little crunchy, remove it from the heat. Make sure you still have a little liquid left and you aren’t in the “dry” stage of the process.
• Remove the thyme sprigs. It’s okay if you can’t find them all.
  
• Off the heat, add the parsley, cheese, and butter. Stir rapidly, and like crazy, to emulsify the butter into the rice. You will see your rice start to come together at this point and to look like cheesy, yummy risotto.
• Throw in the extra clove of garlic, too.
• You did it!
  

I Aint Afraid of No Ghost.

It's another lazy Saturday here at the Brave Astronaut launchpad. Mrs. BA went off this morning to do some work at the Library of Congress, leaving me to look after LBA and SoBA. I am still attempting to shake something off (perhaps its a reaction to my H1N1 vaccine or just the fact that I haven't slept well in about three days) but I soldiered on. The weather was somewhat cooperative and the gang headed out into the backyard to play. Just about every ball in the inventory was thrown out into the backyard by SoBA (footballs, baseballs, soccer balls, all of them). We were soon joined by the neighbor children (AKA the "Hooligans"). The soccer ball saw some use as did the baseball and bat. I nearly took a line drive off my head, hit by LBA. How long till Pitchers and Catchers report?

We came inside to have some lunch and unfortunately only SoBA got to have naptime (though I could have so closed my eyes for a bit). LBA and I adjourned to the TV room to follow our normal SoBA naptime ritual - the movie. Last night's movie night featured "Dorothy" AKA The Wizard of Oz, and today, LBA requested Ghostbusters. Because "I'm five now and big boys like scary movies - so I won't be scared."

We've watched Ghostbusters before (it's also a favorite of J in PA and Special K, when they have come to visit). Evidently we are not alone in loving Ghostbusters. The film, which just turned 25, is being pushed as better than Star Wars and its ilk. I don't know if I would go that far, but that's what this article by a British journalist maintains in the Times Online (seen first on kottke, last June). In September, kottke also raised the question that perhaps 1984 was by far one of the greatest years ever for film.

Kottke includes a partial list (just look):

• Beverly Hills Cop
• Ghostbusters
• Indiana Jones and the Temple of Doom
• Footloose
• Purple Rain
• Revenge of the Nerds
• Red Dawn
• The Terminator
• Sixteen Candles
• This Is Spinal Tap
  

Getting Away from it All in Books

We've started visiting the local library with LBA and SoBA. Well Mrs. BA has (I have yet to be inside yet). This is unusual for me as I used to work in the local public library and growing up was always in the summer reading program and usually on a first name basis with the children's librarian (but Mrs. Flukinger was always Mrs. Flukinger, even after I started working there. And then again, I also ran afoul of the school librarians on more than one occasion. And I used to tell people that during my undergraduate days, I was more apt to be anywhere but in the library. Of course, now I am an archivist, which for many people is hard to tell the difference between us and librarians.

LBA enjoys the library and SoBA also enjoys getting a pile of new reading material. SoBA likes to bring you books to read to him, though very often he moves on to a new title before you finish the first one. And the word "WHY?" has made it into his vocabulary as in, "I can't read that to you right now, I getting dinner together." "WHY!" This is often spoken as he pulls you into the other room to sit and read to him.

One book that I recall reading growing up was My Side of the Mountain by Jean Craighead George. What pre-teen didn't dream of the day when you would run off into the woods to live by yourself for a while. The story was recently profiled in the Washington Post Magazine, where the author actually did it. Later the Post ran an online chat with the author of the article and Ms. George, who still lives in New York State, where the book is set.

I enjoyed working at the library growing up. It was a good time and it gave me access to books that I might not have read otherwise. I started reading non-fiction because I wanted to not because I had to from working there. The first non-fiction book I read? Fatal Vision, by Joe McGinnis - the story about Jeffrey MacDonald and the murder of his family at Fort Bragg.

I'm currently plowing through the new Stephen King book, Under the Dome, which was a birthday gift from Mrs. BA. At over 1,000 pages, I was afraid it would take me some time to get through it. However, it's really good Stephen King and I am already halfway through. I just have to be careful when reading it in bed. For if I fall asleep while reading it, I might break my nose when the book falls on my face.

Some time ago, kottke (of course), profiled a new architectural design, bookcase stairs. Created for the apartment dweller, it allows the voracious reader more storage for their books. I usually put my extras on Half.com along with a fair number of books that I am attempting to move from the family collection, but I still keep a good deal of books. For which I use Library Thing to keep track.

Chocolate Marble Cake

Never go to the grocery store hungry. It should be a law. Because, while it may be a rule, it's one that easily gets broken. Not long ago, I went to the grocery store with SoBA and we were both hungry at the checkout. That's when we spotted the Entemann's Marble Pound Cake single serving at the "impulse buy display." So I bought one. And we ate it. And it was good.

Later this week, many of my co-workers will gather to celebrate my friend and colleague (and sometime commenter here), NJM, who will start a new job a week from today. Mrs. BA has promised to make a cake, maybe not the marble cake below, but perhaps this one.

So here's a recipe for Chocolate Marble cake. But would it be good as pound cake bought while hungry at the grocery store?

Chocolate Marble Cake

For the cake:

• 100 grams (3 1/2 ounces) good-quality bittersweet chocolate
• 4 eggs
• 220 grams (1 cup plus 2 tablespoons) sugar (I use a blond unrefined cane sugar)
• 120 ml (1/2 cup) yogurt or buttermilk, or whipping cream
• 220 grams (7 3/4 ounces, about 1 2/3 cups) flour
• 2 teaspoons baking powder
• 120 grams (1/2 cup plus 1 teaspoon) butter, melted and cooled (I use semi-salted, add a good pinch of salt if you use unsalted)
• 1 teaspoon pure vanilla extract (possibly homemade)
• 1 tablespoon cacao nibs (optional)
  

For the syrup:

• 40 ml (1/6 cup) water
• 1 tablespoon cacao liqueur or liqueur/brandy of your choice (optional)
• 15 grams (1 rounded tablespoon) sugar
  

Makes one loaf.

Preheat the oven to 165°C (330°F); you can use the preheating oven to melt the butter, as described here. Use a little of the melted butter to grease a loaf pan. Mine is 9 x 26 cm (3 1/2 by 10 1/4 inches), but one that's 5 by 9 inches (12.7 x 22.8 cm) would be fine; it just needs to be about 1.6 liters (7 cups) in capacity.

Melt the chocolate in a double boiler or in the microwave, and set aside. Combine the flour with the baking powder and set aside.

Prepare the two batters side by side: in the first mixing bowl, beat 2 of the eggs with half of the sugar. Add in half the yogurt and whisk to combine. In a second mixing bowl, beat the 2 remaining eggs with the rest of the sugar, and whisk in the rest of the yogurt.

Fold half of the flour mixture into the first batter, then incorporate half of the melted butter and the vanilla, without overmixing. Fold the remaining flour mixture into the second batter, then add the rest of the butter and the melted chocolate.

In the prepared pan, pour a third of the vanilla batter. Add in half of the chocolate batter, and sprinkle with half the cacao nibs if using. Add another third of the vanilla batter, then the rest of the chocolate batter. Sprinkle with the remaining cacao nibs, and top with the remaining vanilla batter.

Here is a visual illustration of the layering of the batters (V stands for the vanilla batter, C for the chocolate batter, and dots for the cacao nibs):

VVVVVVVVVVVVVVV
. . . . . . . . . . . . . .
CCCCCCCCCCCCCCCC
VVVVVVVVVVVVVVV
. . . . . . . . . . . . . .
CCCCCCCCCCCCCCCC
VVVVVVVVVVVVVVV

Bake for 45 to 50 minutes, until a cake tester comes out clean.

While the cake bakes, place the syrup ingredients in a small pan over medium-high heat. Bring to a simmer, then remove from heat and set aside.

When the cake is baked, use a pastry brush to soak it with the syrup, until you've used it all up. Let rest for 30 minutes, then unmold and let cool on a rack. Serve slightly warm or at room temperature.

The End of Christmas

We had another light snowfall here yesterday and the frigid temperatures have returned with a vengeance. Until the weather warms up a little bit, the outdoor lights stay on and up on the house. But I spent much of today putting away the Christmas decorations and taking down the trees. Mrs. BA and I keep a Christmas tree in our bedroom. At the end of its tenure, it goes out the window. Fewer needles to clean up that way.

I promised a "Loot List" so everyone can see what a good person the Brave Astronaut must have been this year. Everyone at the launchpad must have been on the good list this year, because we all did well in the presents department.

The boys got a bevy of gifts from Mrs. BA and I and their aunts, uncles, and grandparents. Perhaps the best gift received by SoBA was the Cozy Coupe. When presented with it on Christmas Eve, he was beside himself with joy. I think he would have slept in it, if we gave him that option. LBA received the Star Wars trilogy on DVD, as he has shown an interest in seeing the movies. We had borrowed a VHS tape of the first movie (by the way, I only recognize Star Wars, the Empire Strikes Back, and Return of the Jedi, as the only movies worth watching) from our neighbor (although "he is too old to begin the training" - but "there is another"). This gift dovetailed nicely with a present from his aunt, a semi-official Stormtroopers helmet and blaster gun. He too, might have slept in it, given the opportunity. Both boys also used some Christmas money at FAO Schwarz in New York City, during our trip there after Christmas.

I received several great gifts:

• From Mr. and Mrs. OSG - a T-shirt that reads "The Only Thing We Have to Fear, Is Fear Itself -- and Spiders" For those of you who know me well, it is possibly the best T-shirt ever.
• Several long sleeve T-shirts for sleeping in (and a new pair of sleep pants). It has been rather cold (as I mentioned) and I have been keeping the heat down.
• A Scrabble Page-A-Day Calendar, which has made its way to my desk at work and gives me a break for a few minutes each day. We'll see if it improves my Lexulous games on Facebook (where I'm sure it's your turn, if you're playing a game with me).
• For my birthday a few days before Christmas, I received the new Stephen King book, Under the Dome. The book runs more than 1000 pages and I was sure it would take me months to get through. But it's so good, that I am already on page 375 and reading 20 pages or so a night.
• Mrs. BA and I received a nice popcorn bowl and a six-month Netflix gift subscription, which will be a nice addition to our TV watching in the coming months.
• I received a few sweaters, which will be nice for the same reasons the long-sleeve T-shirts are.
• A few books, including the Onion's Front Pages and Rules for my Unborn Son (signed by the author), the blog of which I found last year and love reading.
• A generous Lowe's Gift Card from my MIL, which may or may not become a new door for the basement.

Mrs. BA and I had a "Gift of the Magi" moment this year. We were in need of a new cooking thermometer (she also needed a new kitchen scale, which she got). I really wanted to get another digital instant read one, but couldn't find one I liked). I found one that was good - and so did she. So we now have two. But still no digital one.

Mrs. BA also looked for a new wallet for me, as I had asked for one. I has some specific ideas as to what I wanted, and she was unable to find one. So I ordered one for myself after Christmas. Like the thermometer, it's not the best one out there, but it will do for now.

So how'd you do? Get everything you want?

So here we are - 2010

It's a new year. 2010. A new decade . . . although Mrs. BA debates that point, but that's a different story. Looking back over my recent posts, I see that I have somewhat neglected Order from Chaos. I have several draft posts which need a little more fleshing out and several Monday recipes ready to go so there has been some content out there. Would you all miss me if I stopped blogging? This would be the point where you go and leave a comment and say yes. Placate me.

I am going to try and be better about my time management this year. My day is fairly well structured in its unstructuredness. The Brave Astronaut clan starts its day with Mrs. BA in the shower and me getting breakfast for LBA and SoBA. On many mornings - and I/we had a conversation with LBA just last night about this - instead of "good morning" from LBA when he pitter-pats into our room in the morning, we often get, "Can I watch a show?" Perhaps LBA's New Years Resolution will be less TV, he just doesn't know it yet. Some mornings we also get a request for "I want Mommy to give me breakfast," meaning I'm in the shower first. But however it shakes out, we all try to be out of the house by 8:00. That's the goal. (Yesterday our day started much earlier, but I'd rather not relive that anytime soon.) Of course, if we are running late and I help Mrs. BA and the boys get on their way and I haven't showered yet, I often fall victim to "The West Wing," which is on Bravo each morning. Though I can time it that I can get my shower done during one of the interminable commercial breaks.

Once at work, I have more than enough to keep me busy. My goal this year is to be more productive and so far I am doing pretty well in that regard. My To Do List is rather lengthy, but I'm working the problems. I would like to say that I plan to build a lunchtime visit to the Fitness Center back into my work day, but for now, that is not in the cards.

The evenings involve getting dinner together for the family, as I am the one who is home first. On some occasions, I can manage to get dinner for the boys together and Mrs. BA and I will forage later after they are in bed. That would be another New Years Resolution, plan and execute more family dinners. It's one of my most favorite times of the day. I like us all sitting around together. LBA is at the age where he has a lot to say and much of it is amusing and I like talking with him about his day. SoBA is close to talking and he has many words and expressions to convey what it is he needs or wants.

Next, the boys get baths (most nights) and then it's off to bed. I often get SoBA, who is the easier of the two to get to bed (it's getting him to stay there all night, but that's a different story), which involves a story or two, perhaps part of a show on TV, and then he willingly goes off to bed. While still in a crib, the big boy bed is coming, I think, this summer. LBA gets a few stories, after a show, and then goes to bed. By this time it is close to 9:00 and there is still a lot to accomplish, let alone things that I (or Mrs. BA) would like to do.

The siren call of the computers often get the best of us and we are often working (or playing on Facebook - in my case) on our laptops, while watching something on TV. However, there are a number of archival projects that I would like to accomplish this year. I have started working on the family archives of late and next up will be a rather extensive project to gain intellectual control of the Brave Astronaut photo collection. Anybody have a scanner I can borrow?

There are of course any number of things that could be accomplished around the house. We have been there a little over two years now and I guess it's time to start dealing with some routine maintenance. I'd like to do a little painting and I would really love a new shed. Spring cleaning may get interesting at the launchpad.

None of the above are excuses for my neglecting the blog. But it is a bit of a declaration as to why I might not be here as much as I would like over the next few months. But don't worry, I won't be far. And there's always recipe Mondays so you know I'm still around. I have a post (still in my head as of today) that I will put out this weekend as Christmas comes to an end at the Brave Astronaut launchpad (watch for the Loot List!) and a number of draft posts, which I mentioned earlier, which I hope to get ready to roll out soon. And then there's all those starred items in my Google Reader . . . why is it that I can't be afflicted with insomnia again?

The Brave Astronaut Christmas / Holiday cards went out late this year. If you were not a recipient of the "official" card this year, please accept my sincere wishes to you and yours that you had a great holiday and that 2010 holds for you nothing but health and happiness.

Eat With Caution

Here's a recipe that is sure to please, but not if you've decided to start a diet for the New Year. Courtesy (as it has been many times before) of Special Cheverly Chef, Scott.

White Cheese & Sausage Pasta
from Culinary in the Desert

I made this for dinner last night. It was good! Gut bomb good! Spicy from the sausage. Ridiculously creamy and gooey from the cheese and bechamel sauce. Stupid Good. I more or less followed the recipe; even though I didn't have it in front of me, so some of the quantities were off and I ad libbed a bit. Added some shredded white cheddar cheese (1/2 cup) as well as the mozzarella and parm.

Instead of using another baking dish, I made sure to boil the pasta in an oven-proof pot. After I drained the pasta, I dumped it back in the pot and poured the sausage/sauce mixture over, stirred and baked. Saved us a little extra clean up. I used a half pound of spicy ground pork sausage, not turkey sausage. I don't think it matters much. But use the spicy if you like some good heat. If not, use regular, but add a little red pepper flake. You want some heat to cut through all the creamy, cheesey goodness.

• 4 cups dry rigatoni or any other short tube-shaped pasta
• 8 ounces hot Italian turkey sausage, casings removed
• 2 TB butter
• 3 TB all-purpose flour
• 2 cups milk
• 3 ounces fresh grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp salt
• 4 ounces shredded mozzarella cheese
  

Preheat oven to 400.

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain.

Meanwhile, in a large skillet over medium heat, add sausage - cook until browned, stirring to crumble. Transfer to a paper towel-lined plate and set aside.

Add butter to the same skillet and allow to melt over medium heat - whisk in flour and allow to cook, whisking, for a minute or two. Gradually add milk, stirring with a whisk until smooth. Cook, stirring, until thick, about 8 minutes - remove from heat.

In a large bowl, toss together the sauce, cooked sausage Parmesan, crushed red pepper and salt. Scoop the mixture into a 7" x 11" baking dish coated with nonstick spray. Scatter the top with mozzarella. Bake until bubbly and the top is lightly browned, about 20 minutes.

Rot Poast

The Brave Astronaut clan is visiting with family today, possibly celebrating with a trip to NYC. We shared a lovely Christmas dinner with C in DC and her family last Friday, with roast beef and all the trimmings. We did not have Pot Roast. Growing up, Pot Roast made an occasional appearance on the table. On one occasion, my father christened it as Rot Poast. We didn't have it that often after that. I might even give this a try. The recipe comes from the Amateur Gourmet.

Lazy Sunday Pot Roast with Caraway and Green Apples
by John "Doc" Willoughby (& his grandmother)
from "How To Cook Meat"

Ingredients:

• 2 Tbs vegetable oil
• 1 4 to 5 lb boneless cross-rib pot roast or other chuck roast
• 2 medium onions thinly sliced
• 1/2 cup cider vinegar
• 3 bay leaves
• 1 Tbs Caraway seeds
• 1/4 cup packed brown sugar
• 1/4 cup fresh marjoram (or 2 Tbs dried)
• 2 to 2 1/2 cups beef stock
• 4 Granny Smith apples quartered, cored and peeled

1. Preheat oven to 300.

2. In a Dutch oven, heat oil on high heat until very hot. Pat meat dry and season with lots of salt and pepper. Brown well, 8 to 10 minutes a side. [Note: this is the MOST important step. This is where all the flavor comes from, so really let it get brown like this, ok? Promise?]

3. Remove meat to a plate. Pour off fat or add as needed so there are appx. 2 Tbs in the Dutch oven. Add onions and saute until translucent, 7 to 9 minutes:

4. Add vinegar, bring to boil, scrape up brown bits. Add the bay leaves, the Caraway seeds, the sugar, and the marjoram. Place the meat back in and add enough beef stock to come up the sides of the meat halfway. Bring to a simmer, skim off fat, cover and put in the oven for 2 hours and 15 minutes.

5. At this point, add the apples to the pot. 15 minutes later, the apples will be done. Remove them from the pot and start checking the meat for doneness. Continue cooking, with lid on, until fork tender--15 to 30 minutes more.

6. When finished, remove meat from the pot, cover with foil, and let it rest ten minutes. Skim fat from the liquid and taste: for more flavor, boil it until it coats a spoon. [I did this, and it makes the sauce taste great.]

7. Slice meat and serve with the apples, the liquid and the onions. Enjoy!

I Believe. And You Can't Make me Stop

It's Christmas Eve. Thanks to my president, I have half a day of leave coming to me. The Brave Astronaut clan will share the day with the rest of Mrs. Brave Astronaut's family, before returning to the launchpad to await the arrival of Santa. I have a chimney with a fireplace now (something I didn't have growing up, which led to many questions as to how Santa got in every year) and thanks to a new Christmas special this year, I have a new understanding about how much planning is involved in the yearly sleigh ride.

I am pretty sure that Santa will be by tonight. Because I believe in him. My mother, who loved Christmas, is sure to make sure that my house is on the nice list, despite the kind of year that I might of had, and whatever actions I may have taken that could have put my on that other list. I am sure that I will hear the bell tonight. I am sure that it will continue to ring for me for a long time. If you don't know what I am talking about, go read this book. But here's the quote, followed by one of my favorite Christmas stories and the reinforcement that Christmas will always be what you make of it, and not necessarily something that you buy in a store.

Merry Christmas. Happy Holidays. Peace on Earth.

At one time, most of my friends could hear the bell, but as years passed, it fell silent for all of them. Even Sarah found one Christmas that she could no longer hear its sweet sound. Though I've grown old, the bell still rings for me, as it does for all who truly believe.

Yes Virginia, There is a Santa Claus
by Francis P. Church

We take pleasure in answering thus prominently the communication below, expressing at the same time our great gratification that its faithful author is numbered among the friends of The Sun:

Dear Editor:
I am 8 years old. Some of my little friends say there is no Santa Claus. Papa says, “If you see it in The Sun, it’s so.” Please tell me the truth, is there a Santa Claus?
Virginia O’Hanlon

Virginia, your little friends are wrong. They have been affected by the skepticism of a skeptical age. They do not believe except they see. They think that nothing can be which is not comprehensible by their little minds. All minds, Virginia, whether they be men’s or children’s, are little. In this great universe of ours, man is a mere insect, an ant, in his intellect as compared with the boundless world about him, as measured by the intelligence capable of grasping the whole of truth and knowledge.

Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus! It would be as dreary as if there were no Virginias. There would be no childlike faith then, no poetry, no romance to make tolerable this existence. We should have no enjoyment, except in sense and sight. The eternal light with which childhood fills the world would be extinguished.

Not believe in Santa Claus! You might as well not believe in fairies. You might get your papa to hire men to watch in all the chimneys on Christmas eve to catch Santa Claus, but even if you did not see Santa Claus coming down, what would that prove? Nobody sees Santa Claus, but that is no sign that there is no Santa Claus. The most real things in the world are those that neither children nor men can see. Did you ever see fairies dancing on the lawn? Of course not, but that’s no proof that they are not there. Nobody can conceive or imagine all the wonders there are unseen and unseeable in the world.

You tear apart the baby’s rattle and see what makes the noise inside, but there is a veil covering the unseen world which not the strongest man, nor even the united strength of all the strongest men that ever lived could tear apart. Only faith, poetry, love, romance, can push aside that curtain and view and picture the supernal beauty and glory beyond. Is it all real? Ah, Virginia, in all this world there is nothing else real and abiding.

No Santa Claus! Thank God! he lives and lives forever. A thousand years from now, Virginia, nay 10 times 10,000 years from now, he will continue to make glad the heart of childhood.


About the Exchange
Francis P. Church’s editorial, “Yes Virginia, There is a Santa Claus” was an immediate sensation, and went on to became one of the most famous editorials ever written. It first appeared in The New York Sun in 1897, almost a hundred years ago, and was reprinted annually until 1949 when the paper went out of business.

Thirty-six years after her letter was printed, Virginia O’Hanlon recalled the events that prompted her letter:

“Quite naturally I believed in Santa Claus, for he had never disappointed me. But when less fortunate little boys and girls said there wasn’t any Santa Claus, I was filled with doubts. I asked my father, and he was a little evasive on the subject.

“It was a habit in our family that whenever any doubts came up as to how to pronounce a word or some question of historical fact was in doubt, we wrote to the Question and Answer column in The Sun. Father would always say, ‘If you see it in The Sun, it’s so,’ and that settled the matter.

“ ‘Well, I’m just going to write The Sun and find out the real truth,’ I said to father.

“He said, ‘Go ahead, Virginia. I’m sure The Sun will give you the right answer, as it always does.’ ”

And so Virginia sat down and wrote her parents’ favorite newspaper.

Her letter found its way into the hands of a veteran editor, Francis P. Church. Son of a Baptist minister, Church had covered the Civil War for The New York Times and had worked on The New York Sun for 20 years, more recently as an anonymous editorial writer. Church, a sardonic man, had for his personal motto, “Endeavour to clear your mind of cant.” When controversial subjects had to be tackled on the editorial page, especially those dealing with theology, the assignments were usually given to Church.

Now, he had in his hands a little girl’s letter on a most controversial matter, and he was burdened with the responsibility of answering it.

“Is there a Santa Claus?” the childish scrawl in the letter asked. At once, Church knew that there was no avoiding the question. He must answer, and he must answer truthfully. And so he turned to his desk, and he began his reply which was to become one of the most memorable editorials in newspaper history.

Church married shortly after the editorial appeared. He died in April, 1906, leaving no children.

Virginia O’Hanlon went on to graduate from Hunter College with a Bachelor of Arts degree at age 21. The following year she received her Master’s from Columbia, and in 1912 she began teaching in the New York City school system, later becoming a principal. After 47 years, she retired as an educator. Throughout her life she received a steady stream of mail about her Santa Claus letter, and to each reply she attached an attractive printed copy of the Church editorial. Virginia O’Hanlon Douglas died on May 13, 1971, at the age of 81, in a nursing home in Valatie, N.Y.

Burgers of Ham

It was a Christmas Eve tradition in my house growing up that on Christmas Eve, we would have hamburgers and my father would make homemade potato chips. I have taken to making homemade potato chips and if I do say so myself, they're pretty darn good. It is however, one of the reasons I am not allowed to own a deep fat fryer.

Kottke pointed me to A Hamburger Today's Guide to Hamburger and Cheeseburger Styles listing all the various burgers you can sink your teeth into these days. Shortly thereafter, there was a discussion regarding the Shake Shack burger. Shake Shack is a serious burger joint in New York City. Here's the recipe.

The Fake Shack Burger (Shake Shack Burger at home)

Ingredients

• 8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
• 4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
• 4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
• 2 tablespoons butter, melted
• 4 Martin's Sandwich Rolls
• 4 tablespoons Shack Sauce (recipe follows)
• 4 leaves of green-leaf lettuce, clipped
• 8 center-cut slices ripe plum tomatoes
• 1/2 teaspoon vegetable oil
• Kosher salt and fresh-ground black pepper
• 4 slices yellow American cheese
  

Procedure

1. Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
2. Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.
3. Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.
4. Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.
5. Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.
   

Shack Sauce
(makes about 3/4 cup sauce)

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 4 slices kosher dill pickle
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• pinch cayenne pepper
  

Procedure
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

Let It Snow, Let It Snow, Let It Snow

So it would seem the Snowpocalypse is coming the DC metro area. It's been snowing here for about an hour and it's definitely sticking. I grew up in New York, specifically on Long Island, and had my fair share of snowstorms growing up. I would watch and sometimes accompany my mother to the grocery store for the requisite milk, bread, and cat food. Today I ventured out at lunchtime to buy some supplies so we could hunker down and be ready for the forecasted 10"-18" of snow that are being predicted for the area. There is also the possibility for "Thundersnow" for tomorrow's storm.

It never ceases to amaze me, the level of panic the residents of our nation's capital rise to when snow is predicted. This definitely is a Southern town. For me, on what was to be a weekend of getting Christmas shopping done and a birthday lunch date and a movie with Mrs. BA, looks like it will be a weekend making cookies, chili, and keeping warm.

Bring it on! I love the snow and this looks like it will be a record breaker!

All I Want for Christmas . . .

is to not have to go to the dentist anymore for any of my teeth, let alone my two front ones. But seriously, folks.

I was the beneficiary of Stinkypaw's Secret Santa gift exchange. The first gift of Christmas arrived last week (all the way from Australia!). I took pictures of the package but could not get them uploaded from the camera. Trust me, it was great. I received a CD full of Australian music, which I am looking forward to adding to my iTunes library soon. I also got a hand made bookmark and card. Perhaps the best part of the package was the Tim Tam cookies. I'm a little ashamed to admit that I didn't share. Now, if I could just figure out who sent it to me. In the true spirit of Secret Santa, I don't know who it was. I need to do some investigating of the participants to see who it was.

My own gifts left these shores today, which unfortunately means it may not arrive at its destination before Christmas. My apologies to my giftee, but I hope you enjoy it nonetheless.

So what does the Brave Astronaut want for Christmas? And let's remember that his birthday comes up on Sunday. Remember the rule - birthday gifts must be clearly marked and NOT wrapped in holiday paper. I have a few ideas of things I want. One thing for sure I would like to find under the tree is the new Stephen King book, Under the Dome, not the Dan Brown book (although my father has it and I can probably steal it from him when I visit him at the end of the month). There was an article in Time magazine back in September about the book. In the book, Brown ventures into National Treasure area, as Robert Langdon takes on the Freemasons, whose motto is evidently, wait for it, "Ordo ab Chao." Not up on your Latin? It means, Order out of Chaos. Think I'm in copyright trouble?

It was two years ago this month that I organized the mass movie outing to National Treasure 2: Book of Secrets. We were teased in the movie that whatever was on page 47 would lead us to National Treasure 3. Given Nicolas Cage's recent financial difficulties, perhaps the movie will get made so he can pay his bills.

I suppose I should make use of the limited amount of time left to get some shopping done. Otherwise, I might have two very unhappy boys on Christmas morning.

Cupcakes vs. Cookies. Discuss

With Christmas a little more than 10 days away, is your holiday baking done? Here's a cupcake recipe, although I still need to get some cookies made. Maybe next weekend will be Christmas Cookie cutout day with the boys.

This recipe comes from the Washington DC Daily Candy blog.

Chocolate Cupped Cakes with Coffee and Chicory
Serves six

Ingredients

• 2 c. + 2 tbsp. sugar
• ¼ c. light brown sugar
• ½ c. Dutch-processed cocoa powder
• 3 tbsp. room-temperature unsalted butter
• 1¼ c. heavy cream
• 1 tsp. vanilla extract
• 2½ c. all-purpose flour
• 1 tbsp. instant espresso powder
• 2 tsp. baking powder
• ½ tsp. salt
• 1 c. brewed New Orleans–style chicory coffee (available at Dean & Deluca)
  

1. Preheat oven to 350°.

2. Spray the insides of six large oven-safe coffee mugs or 6-oz. ramekins with nonstick cooking spray and place on a rimmed baking sheet.

3. For cocoa topping, whisk ¼ c. sugar, brown sugar, and 2 tbsp. cocoa powder in a small bowl until most of the brown sugar lumps are broken up. Set aside.

4. In a large bowl, blend the butter and remaining sugar with a stand or hand mixer on medium speed until the sugar looks like wet sand (about 2 minutes).

5. Reduce the speed to low, add cream and vanilla. Mix until well blended. Use a rubber spatula to scrape the sides of the bowl as necessary.

6. In a separate bowl, whisk the flour, remaining cocoa powder, espresso powder, baking powder, and salt together. Add to the butter mixture.

7. Mix on low speed until a stiff dough comes together then increase the speed to medium and beat for 15 seconds.

8. Divide the batter between the mugs or ramekins, filling each one about half full. Use the back of a spoon to press the batter into the cup.

9. Top each cup with 2 tbsp. of the reserved topping then pour 2½ tbsp. of coffee over the top.

10. Bake until the cakes puff up like a souffle and are dry and crusty with no visible wet spots (about 55-60 minutes). Cool for at least 20 minutes before serving.

Zucchini Olive Oil Cake

Sure, I know what you're thinking. I'm questioning it as well. But The Amateur Gourmet swears it's good.

Zucchini Olive-Oil Cake with Lemon Crunch Glaze
by Gina DePalma, from "Dolce Italiano"

For the cake:

• 1 cup walnut pieces
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 cup extra-virgin olive oil
• 2 teaspoons pure vanilla extract
• 2 1/2 cups grated zucchini (about 2 small zucchini)
• Confectioner's sugar, for dusting (optional)
  

For the lemon crunch glaze:

• 1/4 cup freshly squeezed lemon juice
• 1/3 cup granulated sugar
• 1 cup confectioners' sugar
  

To make the cake: Preheat the oven to 350 and position a rack in the center. Grease a 10 cup Bundt pan [I just used a regular cake pan] using nonstick cooking spray or butter, then dust it with flour to coat it completely, tapping out the excess flour.

Place the walnuts in a single layer on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes. Cool the walnuts completely, then finely chop them in the food processor and set aside.

Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 3 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula after each addition. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the walnuts on low speed until they are completely incorporated, scraping down the sides of the bowl.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake the cake for 45 to 50 minutes, rotating the pan halfway through the baking time to ensure even browning. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.

While the cake is baking, prepare the glaze: In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners' sugar until the glaze is completely smooth.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack. [At this point, I flipped it on to ANOTHER wire rack so the top of the cake (which was nice and crusty) was the part that I glazed] Using a pastry brush [I used a metal spatula] immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools, Allow the cake to cool completely and the glaze to dry completely.

Transfer the cake to a stand or sering plate and, if desired, lightly dust it with confectioners' sugar. Any leftover cake may be wrapped in plastic and served the following day.

Cold Weather Comfort Food

December tomorrow! Already! Thanksgiving in the rear mirror - so the holidays are upon us. And the cold weather is here. Remember my mother always use to say, the first time the snow sticks on the street, whatever day of the month it is - that's how many snow storms we will have that season.

Here's a recipe that appeared in the Washington Post food section several weeks ago. It might make its way into the rotation. Perfect comfort food for the winter months. Perhaps the chicken could be replaced with some leftover turkey?

Chicken and Sausage Gumbo

Summary:
This gumbo recipe doubles easily; the gumbo tastes better after a day's refrigeration. Feel free to use a food processor fitted with a shredding disk to chop the onions, bell pepper and celery; exact amounts aren't necessary.

Some folks toast the flour beforehand to a light brown in a dry skillet over medium heat or in a 350-degree oven to promote a darker roux. That step is not included here, but feel free to do so.

Serve over white rice.

MAKE AHEAD: The chicken seasoning mix recipe makes more than you need for this gumbo. It can be assembled and stored in an airtight container at room temperature for up to 6 months. The gumbo can be refrigerated for up to 3 days and frozen for up to 6 months. It's best to freeze in individual portions, preferably with 1/2 cup or so of cooked rice placed in the container. 10 to 12 servings

Ingredients:
For the chicken seasoning mix

• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 teaspoon ground bay leaves
• 1/4 teaspoon file powder (ground sassafras)
• 3/4 teaspoon dried basil
• 1/2 teaspoon sweet paprika
  

For the gumbo

• 3/4 cup vegetable oil
• 3/4 cup flour
• 2 large yellow onions, cut into 1/2-inch dice (about 5 cups)
• 1 large green bell pepper, stemmed, seeded and cut into 1/4-inch dice (about 1 1/2 cups)
• 2 ribs celery, trimmed and cut into 1/4-inch dice (about 3/4 cup)
• 4 large cloves garlic, minced
• 2 teaspoons chicken seasoning mix (see recipe above)
• 6 1/2 to 7 pounds bone-in and boneless chicken parts, preferably with no skin or most of the skin removed
• 11 cups homemade or low-sodium chicken broth
• 3/4 pound smoked cooked andouille sausage, cut crosswise into 1/4-inch slices
• 1 bay leaf
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot pepper sauce, such as Crystal brand
• 1 1/2 teaspoons kosher salt
• 1 teaspoon file powder, plus more to taste
• 1 bunch scallions, white and light-green parts, minced (3/4 cup)
• Leaves from 1/2 bunch flat-leaf parsley, finely chopped (3/4 cup), for garnish
  

Directions:
For the chicken seasoning mix: Whisk together the salt, the black, white and cayenne peppers, the garlic and onion powders, ground bay leaves, file powder, dried basil and sweet paprika in a container with a tight-fitting lid.

For the gumbo: Heat the oil in a large stockpot over high heat until the oil shimmers. Add the flour and, using a wooden spoon or spatula, stir constantly to form a roux; make sure to keep it moving. Cook for about 20 minutes, or until the roux becomes a dark reddish brown.

When the desired color is reached, add the onions, bell pepper, celery and garlic, stirring to coat. Cook for 2 to 4 minutes, stirring constantly. Reduce the heat to medium.

Use the 2 teaspoons of chicken seasoning mix to season the chicken pieces all over, then add half of them to the pot, moving the roux to the sides as needed. Cook for 5 minutes, until lightly browned, turning the pieces as needed. Transfer to a platter and add the remaining chicken; repeat the cooking process, then return all the chicken to the pot.

Add the broth, stirring until the roux is thoroughly incorporated. Add the sausage, bay leaf, dried basil, garlic and onion powders, the white, cayenne and black peppers, the hot pepper sauce and salt, stirring to combine. Increase the heat to medium-high and bring to a boil, stirring, then reduce the heat to medium-low. Cover and cook for 1 1/2 hours, stirring occasionally. Uncover and add the file powder, stirring to combine. Cover and cook for 2 1/2 hours; the gumbo will darken and thicken somewhat and the chicken will be falling off the bone. Discard the bay leaf and any bones that are free-floating or easy to pick out.

Uncover and add the scallions and parsley, stirring to combine. Cook uncovered for 7 minutes; taste and add file powder as needed. Divide among individual bowls; serve hot.

If storing, cool to room temperature and apportion with equal amounts of chicken in several containers with tight-fitting lids. Refrigerate for up to 3 days, or add servings of cooked white rice to each container, leaving an inch of headspace, then seal and freeze for up to 6 months.

Recipe Source: Adapted from "La Cuisine Cajun," by Jude Theriot (Pelican, 1986).

Christmas is Coming

It's Black Friday. I'm off, but not anywhere near a store. I'm home today looking after the boys, as their daycare is closed. Mrs. BA is off at work and I am thinking about getting the decorations out for Christmas. I'll probably hang the lights on the house this weekend. Maybe I'll multi-task and clean the gutters as I hang the lights. I don't know if my house will look like the one on the left, but it surely won't look like the one on the right.

I also have to get out the Christmas card list and get that process started as well. I lost the electronic version of the list when my computer failed earlier this year, but have been able to recreate it from an earlier version that Mrs. BA had on her computer.

The Brave Astronaut clan will likely travel for Christmas, heading for New York to see my father and hopefully my brother and sister, who will travel from their homes. My other sister lives in New York and it hopefully will mark a Christmas where we are all together for the first time in several years.

I have a few gifts to buy for the boys and Mrs. BA. I have one gift for her already but would like to have a few more under the tree as well. Speaking of trees, the Brave Astronaut and the OSG family will go out hunting for a tree next weekend. It's sure to be another great adventure.

I am participating in an Internet gift exchange, courtesy of Stinkypaw. I need to get that wrapped up so my recipient gets their gift in time for Christmas day. As mentioned here previously, Christmas is my favorite holiday, as it was my mother's also. I am looking forward to this special season and wish everyone the very best for this holiday season.

What I Am Thankful For

It's Thanksgiving morning in America. My boys were up at a [somewhat] reasonable time this morning, so I am thankful for that. Mrs. Brave Astronaut is sleeping in this morning and I'm pretty sure she is thankful for that. When she gets up, we will have a nice breakfast of pancakes and bacon and everyone should be thankful for that (me, Mrs. BA, LBA and SoBA). I have the Macy's Parade on TV while we wait for Mrs. BA to wake and I'm watching that and looking out at a gray and foggy morning here in the DC suburbs.

A happy and blessed Thanksgiving to all my friends out there on the Interwebs. Special wishes to my family, who I am not with today, but will see most of soon at the Christmas holidays.

I am thankful for:

• my wife. She is everything to me and there are days, most of them, in fact, where I don't know what I would do without her. She is my love, my life, and my true soulmate.
• my sons. Despite the chaos they sometimes bring to the household and my concerns about what kind of father I am - I wouldn't trade them for the world and there isn't anything I wouldn't do for them.
• my father. I spoke with my father last night and he is as well as an 80-year old widower can be. He is spending the day with his girlfriend, who he has been living with for the past year. She is having some of her family over for Thanksgiving Dinner.
• my mother. My mother passed away three and a half years ago, but in her memory, because she always had to have them (even though she didn't like them herself), there will be pearled onions at Thanksgiving dinner. I miss my mother everyday and as we get into the Christmas season, even more so, as that was her favorite holiday.
• my siblings. Despite the fact that I will not see any of them today, I will likely talk to all of them at some point. If and when my sisters read this, I was telling someone the story the other day about at least one Thanksgiving dinner started out with sherbet and melon balls in the parfait glasses and served on the horse plates.
• my wife's family. Because of proximity, I tend to see them more than my own family. I am thankful for their help, their love and their support.
• my friends. There are a number of my friends that I haven't seen in some time and haven't been in touch with for a while. Christmas card season is quickly approaching and I am hopeful to reconnect with a lot of my friends. I am especially thankful to C in DC (and her family) with whom we will celebrate Thanksgiving with today.
• my home. Somedays I am not so thankful for it (ah, the joys of home ownership), but there are many people out there who don't have a roof over their heads or having trouble making ends meet and may lose their homes.
• my job. When I got my job in June 2006, I had been out of work for a few months and was unsure about what would happen next. I was lucky enough to get into the federal government just prior to a hiring freeze and have enjoyed the work and am thankful to have a job in an economy where many are without one.

It's Turkey Day!

Mrs. Brave Astronaut's family came to the launchpad yesterday for a Faux Thanksgiving get together - as we will all be in different places on Thursday. The Brave Astronaut clan will celebrate Turkey Day with C in DC, with her husband's family, and NJM as well. Mr. C in DC has promised a Turducken in addition to the regular turkey and all the trimmings. NJM is bringing her family speciality, Cranberry Ice and is also making Brussel sprouts, possibly this recipe (hey, it's got bacon in it, it can't be bad), which appeared in the Washington Post last week.

Mrs. Brave Astronaut will make one of her killer apple cakes (I've mentioned to her that she should make that instead of the traditional apple pie). I have volunteered a cranberry relish and pearl onions (a staple that had to be on my mother's table - even though she herself didn't like them - they usually were of the frozen variety and creamed). Here are the recipes I am likely going with (although I am not happy with the pearl onion recipe - suggestions welcome!)

Cranberry Relish

• 12 ounce package fresh cranberries
• 1 1/2 cups sugar
• 2 tsp grated orange zest
• 1/4 freshly squeezed orange juice
• 2 tsp peeled and finely minced ginger root

In a saucepan over medium heat, combine all the ingredients. Simmer, stirring occasionally, until the berries pop open, about 10 minutes. Skim any foam that rises to the surface. Remove from the heat and set aside to cool to room temperature. Cover and refrigerate until chilled through, at least 1 hour and up to 3 days.

Roasted Pearled Onions

• 1 ½ lbs. pearl onions
• 2 tbsp. balsamic vinegar
• 4 tbsp. olive oil
  
• Salt and fresh ground black pepper to taste
• 4 tbsp. melted butter

Heat the oven to 350°.

Heat 4-6 quarts of water to a boil in a heavy stockpot. Add the onions and blanch them in the boiling water for just one minute. Drain the onions and let them cool slightly.

Using a paring knife, cut off the root end of each onion and gently peel off the outer skin.

Place the onions in a large bowl and add the olive oil, melted butter, balsamic vinegar and salt and pepper to taste. Toss the mixture to combine.

Spoon the onions into a heavy oven casserole dish and roast in the oven until the onions are tender and slightly golden and caramelized, about 40 minutes. Immediately serve the onions hot from the oven.

I Love My Job

Working for the government certainly has its advantages. The pay is good and the benefits are varied. I get to do what I like to do and people pay me for it. Just recently, I was part of an oral history interview where we interviewed a former staff member who had worked at the archives for 40 years (retiring in 1980). Oh, the stories he told.

A week ago, the 10th Archivist of the United States was sworn in. He arrives at the National Archives with high expectations and many of us look for great things from him in the weeks and months to come.

Some time ago, this article came up in my reader. It offered up the seven best places to work. Perhaps our new Archivist could get a few ideas.

1. Daxko - Birmingham, Alabama - perks include $1500 a year to spend on profession enrichment, a weekly free lunch, and six weeks parental leave.
2. South Mountain Company - Martha's Vineyard - where all healthcare costs are paid by the company.
3. New Belgium Brewing - Fort Collins, Colorado - two free six packs of beer per week. And if that weren't enough, every five years, employees have the opportunity to travel to Belgium to learn more about the beermaking process.
4. Maya Design - Pittsburgh, Pennsylvania - employees can bring their infants to work, after a six-week fully paid maternity leave.
5. Clark Nuber - Bellevue, Washington - the accounting firm gave out $500 grants to fund local community service projects.
6. Seventh Generation - Burlington, Vermont - fully paid sabbatical program, money for making employee homes green.
7. Badger Mining Corporation - Berlin, Wisconsin - a very progressive benefits package.

Orecchiette with Broccoli & Pancetta

One should begin cleansing in preparation for next week's Thanksgiving bounty, but here's a little pasta recipe that puts broccoli (I hear the boos) and bacon (pancetta) (there, don't you feel better, now?) in your pasta. Enjoy (from the Amateur Gourmet).

Orecchiette with Pancetta and Broccoli

Ingredients (Adam neglects to quantify - so use your judgment):

• orecchiette
• pancetta
• broccoli
• garlic
• Parmesan cheese
• dried pepper / dried red pepper flakes

Put two pots of water on the stove and get them boiling. Add salt to both. Once rapidly boiling, add the broccoli [about 1/2 lb, since I was cooking for 1, the recipe itself calls for 1 lb], chopped into little florets. Cook until soft, or if you prefer it crisper, cook for about 1 minute, then drain in the sink.

Slice one clove of garlic and cut about 2 thickish slices of pancetta into thin matchstick strips.

Add the orecchiette to the other pot of boiling water and pour 1 Tbsp of olive oil in a skillet. Heat pan and add the garlic and pancetta. Stir it around and let it cook, careful not to burn the garlic. Cook until pancetta is soft, not crispy. When the garlic starts getting golden, add the broccoli and red pepper flakes, salt and pepper to taste. Cook for a few minutes more to let all the flavors meld. You should time it so the pasta is done just when the broccoli's been in there for a few minutes. Drain the pasta and add to the skillet.

Pour into a bowl and cover with freshly grated Parmesan cheese:

[From Adam's post, which mostly appears above: "Well I have to say this is going to be a standard for me now. I loved this dish. It's wonderfully complex and the components are so simple. Here's what you get in your mouth: the smokiness of the pancetta, the flavor-charge of garlic and red pepper, the brightness of the broccoli, the perkiness of the cheese. The textures great too: orecchiette apparently means little ears. It's a nice alternative to your humdrum tubes and spirals. Make sure you only cook til al dente---taste as you go, that's what I do. How, without burning your mouth? Take it out of the boiling water with a spoon, bring it to the sink, run some cold water over it and taste. It should be firm to the tooth (that's what al dente means)."]

Hey Man - Pass that Acid [free Folder] Over!

What is it they say? Even bad press is good press? Earlier this week (on Wednesday evening), Jon Stewart of the Daily Show had a segment that he [ultimately] called, "Want Ads." In it, he discusses a recent job posting for the Grateful Dead archives at the University of California - Santa Cruz. The segment is funny, though Jon Stewart needs some help with pronouncing "archivist." It's a common error. It's ARC-hivist, not ar-KI-vist. He does take a shot or two at the advanced degree that most of us have, not clear on why we need more than a bachelor's degree (of course, there isn't a bachelor's degree in archives that I'm aware of).

The profession (and several of my colleagues) took some offense to Mr. Stewart's comments. OK, people. Let's lighten up. Jon Stewart is a comedian. He makes fun of things for a living. Let's look at it from the perspective that we had a good week and the profile of our profession has been raised. I say, thanks Jon Stewart.

Here's what several of my colleagues had to say on this:

• Derangement and Description
• L'Archivista
• Not a Guybrarian
• Beaver Archivist

I did send an email to Jon Hodgman (who I follow on Twitter), who frequently appears on the Daily Show to give him an opportunity to chide Stewart the next time he was on the show. I had no expectations that he would actually read the email, which read in part:

I know this is a longshot - but as you are someone I follow on Twitter and also appears regularly on the Daily Show, I though I would take a chance that you might actually read this.

You may have heard that on yesterday's Daily Show, Jon did a segment that he [ultimately] called "Want Ads." In the segment, he featured a current job posting for an archivist for the Grateful Dead papers at UC Santa Cruz.

While making sport of the idea of someone "with good organizational skills" and being a lover of the Grateful Dead was not a good combination in a job requirement, which was funny, he (in the eyes of some of my colleagues) continued to mock our profession by saying we need an advanced degree to do what it is that we do.

Stewart also needs some coaching on how to pronounce the title Archivist. It is frequently mispronounced "AR-KI-VIST", when the better (and more accepted pronunciation) is "AR-KIV-IST." The problem is common as archivists work in "AR-KI-VES."

The Twitterati and Facebook have also been alive with discussion about what to do with Jon Stewart. What can I say, we are an emotional bunch.

I thought you might like this opportunity to chide Jon Stewart for stirring the pot of controversy, although I personally found the segment funny and will continue to be a fan of the Daily Show.

Surprisingly, this morning, I received the following:

Thank you for bringing this to my attention.

I am sure that JS meant no harm. But I think your points are valid.

I am not scheduled to be on the show until next month, so I doubt we'll have a chance to revisit it.

But I shall keep it in mind.

Many thanks indeed.

Jh

Watch for yourself and judge the humor. Now if Billy Joel needed an archivist . . . .

The Daily Show With Jon Stewart	Mon - Thurs 11p / 10c
Want Ads - Grateful Dead Archivist
www.thedailyshow.com
Daily Show Full Episodes Political Humor Health Care Crisis

Parents Lunch Out

Today is Veteran's Day here in the USA. It also marks a Federal Holiday and to "celebrate" Mrs. BA and I, along with a few other sets of parents are going out for lunch. We will have our children looked after by their teachers who don't mind the opportunity to look after our kids even when they have the day off.

We are likely going to a local establishment for some good burgers and beers. We are NOT going to this restaurant and we will NOT wind up with a check like this one. This is making its way around the Internet regarding the rather extreme bill of fare incurred by several people enjoying lunch at Nello's in New York. (seen many places, but captured from here)

On dieting - Try this, It's good for you!

I know I should take better care of myself. My mother suffered from adult onset diabetes and it was that awful disease that took her. Of course, it is my right as a father to liberate certain pieces of candy from my son's Halloween stash, right? I've never truly tried dieting, I do try and cook meals that are better for all of the Brave Astronaut clan, and I read ingredient labels more than I used to. There's always that nagging idea in the back of my head that I should make use of the fitness center in my building (but it's so far from my office).

Perhaps there's hope. There's a new diet out there. I spotted a while back (on kottke) an article describing the Steve Ward diet, also called the Line Diet:

"All that you need for my diet is graph paper, a ruler, and a pencil," Steve would explain. "The horizontal axis is time, one line per day. The vertical axis is weight in lbs. You plot your current weight on the left side of the paper. You plot your desired weight on a desired date towards the right side, making sure that you've left the correct number of lines in between (one per day). You draw a line from the current weight/date to the desired weight/date. Every morning you weigh yourself and plot the result. If the point is below the line, you eat whatever you want all day. If the point is above the line, you eat nothing but broccoli or some other low-calorie food."

As a data geek and lover of spreadsheets, I could get behind this. Except perhaps for the low-calorie thing. I have started wearing a pedometer and it boggles my mind when I look down at it at the end of each day and see that I've walked nearly 5000 steps (or about 2 miles and only150 calories). Well, it's something.

Here's a recipe (from Eating Well) to help you get that waistline looking like you want it to. If you think you need to. I mean, not that you need - never mind, I'm shutting up now.

Grilled Salmon & Zucchini with Red Pepper Sauce
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.

4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 1/3 cup sliced almonds, toasted
  
• 1/4 cup chopped jarred roasted red peppers
• 1/4 cup halved grape tomatoes , or cherry tomatoes
• 1 small clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon sherry vinegar , or red-wine vinegar
• 1 teaspoon paprika, preferably smoked
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 1/4 pounds wild-caught salmon fillet, skinned and cut crosswise into 4 portions
• 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise
• Canola or olive oil cooking spray
• 1 tablespoon chopped fresh parsley , for garnish
  

Preparation

1. Preheat grill to medium.
2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
   

It's Movie Night

Fridays are movie nights here at the Brave Astronaut launchpad. Tonight, we tried LBA out on Raiders of the Lost Ark, but it was a little too scary for him. The fallback position was Bolt.

Here's a little something I found on the Interwebs the other day. Enjoy! Movie clips wherein the title of the movie is spoken in the film.

On the Cusp of History

So here I sit, watching game 6 of the Yankee Game - will they win their 27th World Series? Things are looking up. Mariano's in for five outs.

There are several anniversaries to mark this week:

• On this date in 1979, the American Embassy in Tehran was stormed, resulting in the Hostage Crisis that lasted until the inauguration of Ronald Reagan in January 1981.
• This weekend, as was noted by Chancellor Angela Merkel during her speech to a joint session of Congress this week, the world will observe the twentieth anniversary of the Fall of Berlin Wall
  
• I previously noted (in a post here in 2007) about the premiere of Sesame Street on November 10, 1969
  
• On HBO this week, a new documentary will remember the election of Barack Obama one year ago.
• One of the more popular songs on the Brave Astronaut iPod is Gordon Lightfoot's "The Wreck of the Edmund Fitzgerald, a coal ship, which sank in the Great Lakes on November 10, 1975.

The World's Best Food

With Turkey Day looming just a few weeks away, no recipe this week. (I know, I know, it's a huge disappointment to so many of you) - but hey, there's still baseball to watch.

But to keep you informed, here's a list of where to find the world's best foods. From The Guardian, via kottke, of course. So if you've saved any room after Thanksgiving and you've got some travel dollars set aside, get busy. The article contains descriptions of these great culinary finds and strangely, missing number 6).

1. Best place to eat Oysters - Strangfor Lough, Northern Ireland (Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461)
2. Best place to eat: Aubergines - Ta Kioupa, Athens (Dinokratous & An, Polemou 22, Kolonaki, 11521 Athens, 0030 210 7400150)
3. Best place to eat Hamburgers - Little Owl, New York (90 Bedford St, New York, 001 212 741 4695)
4. Best place to eat Zabaglione - La Cinzianelle (Via Lago, 26 Corgeno, Italy 0039 0 331 946 337)
5. Best place to eat Pho - Pho 24 (5 Nguyen Thiep Street, District 1, Ho Chi Minh City, Vietnam (and other locations). 0084 88226278)
6. Best place to eat Macaroons - Laduree, Paris (16 rue Royale, 75008 Paris, 0033 01 42 60 21 79)
7. Best place to eat Roast Chicken - L'Ami Louis, Paris (32 rue du Vertbois, 3e, 3rd arrondissement, Paris, 0033 1 48 87 77 48)
8. Best place to drink Milkshakes - Fosselman's, Los Angeles (1824 W Main Street, Alhambra, Los Angeles, 001 626 282 6533)
9. Best place to eat Texas barbecue - Snow's, Texas (516 Main Street, Lexington, Texas, 001 979 773 4640, Saturday only)
10. Best place to eat Steak - El Carpicho, Jimenez de Jamuz, Spain (Paraje de las Bodegas, s/n, Jimenez de Jamuz, near León, Spain, 0034 987 664224)
11. Best place to eat Fish and chips - The Wee Chippy, Fife, Scotland (4 Shore Street, Anstruther, Fife, 01333 310106)
12. Best place to eat Strawberry tart - Restaurant de Bacon, Antibes, France (688 Boulevard de Bacon, 06160 Cap D'Antibes, France, 0033 4 93 61 50 02)
13. Best place to eat Pastrami on rye - Katz's Deli, New York (205 E Houston Street at Ludlow Street, New York, 001 212 254 2246)
14. Best place to eat Custard tart - Antiga Confeitaria de Belem, Lisbon (Rua de Belém, 84-92, Belém, Lisbon, 00351 21 363 7423)
15. Best place to eat Leg of beef - Le Louchebem, Paris (31 rue Berger, Angle 10, rue des Prouvaires, Paris, 0033 1 42 33 12 99)
16. Best place to drink Tomato juice - Happy Girl Kitchen, California (Ferry Plaza Farmer's Market, One Ferry Building, San Francisco, 001 831 750 9579)
17. Best place to eat Italian slow food - Coco Lezzone, Florence (Via del Parioncino 26, Florence, Italy, 0039 05 52 87 17 8)
18. Best place to eat Nordic food - Olo, Helsinki (Kasarmikatu 44, 00130 Helsinki, Finland. 00358 9 665 565)
19. Best place to buy Olive oil - Turkish embassy electrical supplies, London (76 Compton Street, London EC1, 020 7251 4721) and Manni (Monte Amiata, Seggiano, Italy, 0039 069 7274787)
20. Best place to eat Tacos - El Pastorcito, Mexico City (4503 Lorenzo Boturini Street, 24 de Abril, Mexico City, Mexico, 0051 55 5764 1185)
21. Best place to eat Peking Duck - Quanjude, Beijing (Hepingmen Dajie, Xuanwu District, Beijing, China, 0086 10 6552 3745)
22. Best place to eat Pork belly - Gramercy Tavern, New York (42 East 20th Street, New York, New York, 001 212 477 0777)
23. Best place to eat Vegetarian Indian - Sagar Ratna, Delhi (18 Defence Colony Market, New Delhi, 110024, Delhi, India, 0091 11 24 33 36 58)
24. Best place to eat Sushi - Daiwa sushi, Tokyo (Building 6, Chuo-ichiba, 5-2-1 Tsukiji, Chuo-ku, Tokyo, Japan, 0081 3 3547 6807)
25. Best place to eat Filipino cuisine - Lighthouse Restaurant, Cebu, Philippines (Gaisano Country Mall, Banilad, Cebu city, Philippines, 0063 32 231 2478)
26. Best place to eat California cuisine - Chez Panisse, Berkeley, California (the article notes, "it is quite simply the best restaurant in the world. Superb.") (1517 Shattuck Avenue, Berkeley, California, 001 510 548 5525)
27. Best place to eat Algerian food - Restaurant Gnaoua, Algiers (Cite Sahraoui, les Deux Bassins, Ben Aknoun, Algiers, Algeria)
28. Best place to eat Classic French cuisine - Close des Gourmets, Paris (16 Avenue Rapp, Paris, 0033 1 45 51 75 61)
29. Best place to eat Tapas - Cal Pep, Barcelona (Plaça de les Olles 8, Barcelona, 0034 93 31 07 961)
30. Best place to eat Pizza - Frank Pepe Pizzeria, New Haven, Connecticut (157 Wooster Street, New Haven, Connecticut, 001 203 865 5762) AND Pizzeria La Sorrentina, Via Domenico Pirozzi 37, Fratta Maggiore, Italy, 0039 338 3248615
31. Best place to eat Thai curry - Krua Apsorn, Bangkok (503-505 Sam San Road, Dusit, Bangkok, Thailand 0066 2 24 18 52 8)
32. Best place to eat Simple French food - Le Vin et L'Assiette, Besancon, France (97 rue Battant, Besançon, France, 0033 3 81 81 48 18)
33. Best place to eat Ice cream - Corrado Costanzo, Noto, Sicily (Via Silvio Spaventa 7, Noto, Sicily, 0039 931 835 243)
34. Best place to eat Kebabs - Bade Miya, Mumbai (Tulloch Road, Apollo Bunder, Mumbai, India)
35. Best place to eat Ravioli - Babbo, New York (110 Waverly Place, New York, 001 212 777 0303)
36. Best place to eat Prawns - Casa Bigote, Sanlucar de Barrameda, Spain (Restaurante Casa Bigote, Bajo de Guia, 10, Sanlúcar de Barrameda, Cádiz, Andalucía, 0034 956 36 26 96/956 36 32 42)
37. Best place to eat Currywurst - Konnopke's Imbiss, Berlin (Schönhauser Allee 44a, Prenzlauer Berg, Berlin, 0049 30 442 7765)
38. Best place to eat Ham - Casas, Aracena, Spain (Calle Colmenetas 41, Aracena, Huelva, Spain, 0034 959/128044)
39. Best place to eat Chocolate cake - Pierre Herme, Paris 972, rue Bonaparte, Paris, 0033 01 43 54 47 77)
40. Best place to eat Fried potatoes - Bomba Bar Cova Fumada, Barcelona (No 56 Carrer del Baluard, Barceloneta, Barcelona, Spain, 0034 93 221 4061)
41. Best place to eat Octopus - Tholos, Symi, Greece (Gialos, Symi 85600, Islands, Greece, 0030 22460 72033)
42. Best place to eat Bouillabaisse - Restaurant de Bacon, Antibes, France (688 Boulevard de Bacon, 06160 Cap D'Antibes, France, 0033 4 93 61 50 02) (that's two on the list from here!)
43. Best place to eat Steak and kidney pie - The Hinds Head, Bray (High Street, Bray, Berkshire, 01628 626151)
44. Best place to eat Pasta - Trattoria Caprini, Verona, Italy (9 Via Paolo Zanotti, Torbe di Negrar di Volpolicella, Verona, Italy, 0039 0457500511)
45. Best place to eat Ceviche - Sankuay, Lima, Peru (Garcia Leon 114 (between block 3 and 4 of Av Canada), Santa Catalina, La Victoria, Lima, Peru, 0011 51 1 470 6217)
46. Best place to eat Suckling pig - Montimar, Estellencs, Mallorca (Plaça Constitució 7, 07192 Estellencs, Mallorca, 0034 971 618 576)
47. Best place to eat Curry - Karim's, Delhi (Jama Masjid, Gala Kababian, Old Delhi, India, 0091 11 2326 9880)
48. Best place to eat Dim sum - Luk Yu Tea House, Hong Kong (24-26 Stanley Street, Central, Hong Kong, 00852 2523 5464)
49. Best place to eat Ramen - Ramen Jiro, Tokyo (2-14-11 Mita, Minato-ku, Tokyo, Japan)