Merry Christmas to ATiM!

Merry Christmas to all!  I hope you’re having the happiest of days, wherever you are and whatever you’re doing.  I wanted to share this video with you; I really liked it for a variety of reasons: (1) I like choral music–there’s nothing like the blending of voices in song to touch the heart, (2) I think that Andrea Bocelli is one of the most beautiful singers of our time (and I don’t like opera in general), and (3) I love the way the cinematographer took a quintessentially Christian prayer and applied it to all mankind.  May you all have a wonderful and joyous day!

(BTW, that’s the Mormon Tabernacle Choir and Orchestra backing Andrea Bocelli, they’re an amazingly talented group of volunteer singers and musicians.)


 I’ve searched long and hard for a video of Martina McBride doing “O Holy Night” a capella the way I first saw her perform it, and haven’t been able to (probably no surprise, since that must have been in the late ’80’s/early ’90’s).  This is the closest I’ve been able to come; don’t feel obligated to watch the whole clip (her singing ends at 2:42).  This is my favorite Christmas carol, along with “Silent Night”, and if I remember right it’s lms’ favorite, too:


And this is my second favorite version of a song which isn’t technically a Christmas carol but which should be.  I love Kathy Mattea’s voice and, as a guitar player, this is almost as good as it gets (“Silent Night” being best, but I can’t find a video of one that I like). 

 

Finally, here is  a fantastic cover of Garth Brooks’ “Belleau Wood”  I wish all our soldiers a peaceful night, wherever they may be.

Friday’s Opening

Slow day all around it seems.  After putting in a twelve-hour day yesterday (and then going back in at 10:30 to work for another three hours helping my boss attempt to clean up a disaster of a data dump that we’d been given before we finally gave up) I still haven’t been able to really get to sleep–plus I’ve got today off,  so what better things would I have to do than throw a random post together to spark some discussion?  Off to the races!

First up: Minnesota’s LGBT community apologized to state Senator Amy Koch for ruining her marriage.

“On behalf of all gays and lesbians living in Minnesota, I would like to wholeheartedly apologize for our community’s successful efforts to threaten your traditional marriage,” reads the letter from John Medeiros. “We apologize that our selfish requests to marry those we love has cheapened and degraded traditional marriage so much that we caused you to stray from your own holy union for something more cheap and tawdry.”

As a person who enjoys snark at the highest level, I love this, especially in light of the fact that Ms Koch really tried hard to get an amendment to the state’s constitution outlawing gay marriage on next year’s ballot.  I’m sure there’s a lovely metaphor in here about stones and sin and/or glass houses.

Second: while I dislike the use of the word “government” when the author/producer really means “Congress” (strawman alert), this is what many of you have been saying off and on for months–the “government” isn’t helping small business much.

The polarization and blame-shifting in Washington has fed that indecision by postponing some of the most pressing problems confronting consumers and businesses. And with the presidential election campaign well under way, small business owners see little prospect of anything changing in the nation’s capitol.
“We need fundamental structural reform of the tax code, less regulation, and a more bipartisan approach to big solutions for spending and the deficit,” said Bob Benham, the owner of Balliets, a high-end women’s clothing store in Oklahoma City. “That’s not going to happen in an election year.”

On the flip side, there are spots of brightness out there–jobs creation!

Tuttle is also coping with the perennial wild card faced by heavy energy consumers. Volatile energy prices have fueled a boom in sales of energy-saving equipment. Tuttle figures that by raising fuel efficiency just a small amount he saves $1,000 per year per truck.
“So we’re retrofitting a lot of our trailers with aerodynamics and upgrading our truck fleet to take advantage of some of the fuel economy savings that are built into new trucks,” he said.
Such business investment should help boost sales for car dealers in 2012. Hometown Auto’s Shaker is about break ground on a new $5.3 million Ford-Lincoln franchise in Watertown, Conn., that will bring dozens of construction jobs to the area over the next year. The new facility will double the dealer’s number of service bays, allowing Shaker to hire eight more skilled technicians.

And, finally, since it’s that time of year I thought we should know how much New Year’s resolutions will cost.  Although, really, who needs to pay $75 for three fricking t-shirts!!!  And volunteer for a non-profit board?  How about just volunteer?  Nonetheless, an interesting article to flip through (and mock in places).

What’s up in your parts of the world today?

Sunday Funnies a la lmsinca

Not so much political, as just musings on life. . .

Peanuts

Story of my life here in Utah sometimes. . . thankfully not yet this year!


Calvin and Hobbes

I miss Calvin and Hobbes.


Pearls Before Swine

But Pearls Before Swine has filled a lot of my need for sarcastic humor.  What’s going on in your worlds today?

It’s Saturday, and Things are Slow

Both here at Chez Michigoose and, evidently, at ATiM.  So I thought I’d try my hand at embedding videos.

First up, is an amazing ad from Rick Perry.  What makes it amazing to me is the amount of dislike that he manages to express in one small, 31-second snippet.  Gays, non-Christians (or even Christians who just don’t publicly proclaim their faith–which I’m pretty sure is something that Jesus himself suggested), the President. . . he really packs it in there!

Second up is a clever rebuttal.

All I’m gonna add is that, as a commenter on Political Animal noted, I don’t think that Rick Perry’s barn coat has ever seen an honest day’s work.  What is it about this man, Mark, Mr Troll McWingnut, and others familiar with Texas politics, that has made him such an unstoppable force within the state?  Now that he’s on the national stage he sure seems like a bit of a doofus.

Bites & Pieces (Leftovers)

Leftover Turkey Casserole
by lmsinca

These are all just rough estimates as it’s one of those “created from thin air” recipes

3 Cups cubed cooked turkey
12 oz. of spaghetti noodles, cooked
1 1/2 TBS butter or margarine
1 Can cream of mushroom soup
1 Can cream of celery soup
1/3 diced onion
1 tsp. garlic powder
2 1/4 cups milk
 1 1/2 tsp A1 steak sauce (crazy, I know)
3 cups grated cheddar cheese

In a large sauce pan saute onions in butter until soft, add garlic powder and stir into onions, add turkey, soup, milk and 1 cup of cheese.  Heat through and then add steak sauce (trust me).  Pour over noodles in a large baking dish and cover with remaining cheese.  Bake at 350 until bubbly.

By the way, I don’t use Campbells cream soups unless I need a cheddar.  Pacific makes terrific cream soups if you can find them.  They also make the best vegetable broth I’ve ever had when I don’t have time to make my own.  We buy them here at Sprouts, which used to be Henry’s, which used to be Wild Oats.  Oh, and they’re actually in boxes not cans if you go looking for them.

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Leftover Cold Turkey Sandwich
by Scott (not-a-chef) C

2 slices of White Bread (the whiter the better – no wheat or whole grain allowed)
Mayonnaise
Cold Turkey (preferably white meat)
Salt

Take the two slices of white bread, and cover one side of each with mayonnaise. Place generous portions of turkey on one slice of bread, mayonnaised side up. Add a touch a salt. Place other slice of bread on top, mayonnaised side down. Cut in half, always diagonally. Be sure not to slice horizontally or vertically. Eat.

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Black Friday Fajitafest
by MsJS


This recipe contains no leftovers from the Thanksgiving Day meal.  It’s for folks who want something else the next day.

Serves 8-10

Marinade:
Juice of two limes
4 Tbsp. olive oil
1 tsp. ground cumin
1/2 jalapeno pepper, seeded and minced
1/4 cup cilantro, chopped
2 Tbsp. mesquite liquid smoke or soy sauce
4 cloves garlic crushed and chopped

Other ingredients:
1 lb. skirt steak or flank steak, pounded to uniform thickness
1 lb. skinless, boneless chicken breast, pounded to uniform thickness
5-6 Tbsp. olive oil
2 yellow onions, peeled and sliced with the grain in 1/2-inch strips
4 bell peppers of various colors, cored, seeded, and sliced into strips
2 tsp. cayenne pepper

Served with:
10 flour tortillas
Optional add-ons:  Salsa, sour cream, shredded cheese, sliced avocado or your fave guacamole

Mix all the marinade ingredients together and split into two portions.  Marinade the steak and the chicken separately for at least two hours in the fridge, preferably overnight.  Before cooking the meat, wipe off the marinade and discard.

Split olive oil into two frying pans and heat up a bit.  Saute chicken and steak separately until just cooked.  Cooking time will depend on thickness of meat, but start with 3 minutes a side and then check.  When just done, remove from pans and let rest on a cutting board.

Add more oil if needed to pans.  Saute half of the onions and peppers in each pan until just turning soft, about 5 minutes.  Meanwhile, slice the chicken and steak into thin strips.  Put the sliced meats back into their respective pans for a minute to blend with the onion/pepper combo, mixing in a teaspoon of cayenne pepper into each.

Warm the tortillas in the microwave by covering in a paper towel and heating for 30 seconds.  Serve immediately with the optional add-ons and football.

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Pre-Thanksgiving Bites

Everyone has their favorite way of doing their bird for the Big Day (and, really, it’s kind of too close to the holiday to think about changing turkey recipes at this point. . . but if you ask very, very nicely I’ll let you in on the secret of how the world’s Best Damn Turkey gets fixed at Chez Michigoose most years) but side dishes are something that we can play around with–or, to be grammatically correct, something with which we can play around.

Have I mentioned that my mother was an English teacher?

At any rate, here is my twist on one of the classics:

Better Than Campbell’s Green Bean Casserole


1         cup        Italian bread crumbs
3         cups       Fried onions (about a 6 oz can)
2         lb           Green beans, trimmed and halved
3         T            Unsalted butter
1         lb            Button mushrooms, cleaned, trimmed and broken into pieces
3         cloves     Garlic, minced
3         T            All-purpose flour
1 1/2 cups        Chicken stock
1 1/2   cups Heavy cream

Toss the bread crumbs and fried onions together in a bowl, set aside.

Preheat oven to 425 degrees.  Fill a large bowl with ice water.  Bring a large pot of salted water to a boil and add the beans.  Cook beans about 6 minutes until just barely tender; plunge beans into the ice water for a minute or two, then spread them on some paper towels to drain.

Place butter in a saute pan and melt over medium heat; add muchrooms, garlic, and some salt and pepper and cook for 6 minutes (mushrooms should release their moisture and the liquid should evaporate).  Add the flour and cook, stirring constantly, for 1 minute.  Stir in the chicken stock and bring to a simmer, stirring constantly.  Add the cream, reduce the heat to medium, and simmer until sauce is thickened and reduced to about 3 1/2 cups (about 12 minutes).  Taste and season with salt and pepper.

Add the green beans to the sauce and stir to coat; arrange in a baking dish and sprinkle with the bread crumb/onion topping.  Bake for 15 minutes and serve.


And I really, really don’t like sweet Sweet Potatoes–those things with little marshmallows in them were the bane of my existence as a kid at Thanksgiving.  So I was very happy to find this recipe in Gourmet magazine’s cook book one year:

Sweet Potatoes with Chipotle Peppers


4 – 5 Sweet potatoes
1 T Chipotle peppers in adobo sauce (processed)
3 T Unsalted butter

Process the chipotle peppers in their sauce in a food processor to make a paste.  The leftover processed peppers last several months in the refrigerator (mine don’t last that long, but only because I love cooking with them and use them in just about everything except ice cream)

Preheat the oven to 450 degrees.  Wash the sweet potatoes and prick the skins with a fork.  Roast for 1 – 2 hours until very soft and set aside to cool.  Lower oven to 350 degrees.

Scrape the meat out of the potatoes and add the chipotles and butter; beat with a mixer until smooth and fluffy.  Add salt and pepper to taste.  Place the potatoes in a baking dish and dot with more butter if desired; bake until warmed through.


Another take on green beans from okie:

Green Bean Bacon Wraps


Ingredients
2-3     lbs            whole green beans (fresh or frozen)
1         lb or less   bacon
1         C              brown sugar
1         C              butter
½         t               garlic salt
2         T               soy sauce

Preparation
If using fresh green beans, blanch in boiling water for 1minute and drain.  Thaw if using frozengreen beans.  Cut bacon into short enoughpieces to wrap bundles of 5-7 green beans each (about ¾ slice each).  Secure with toothpicks and place in a glassbaking dish.  Mix brown sugar, meltedbutter, garlic salt and soy sauce in a bowl. Pour the mixture over the green bean wraps and refrigerate overnight.  Cook at 350 degrees for 40 minutes.


Apple, Cranberry, Currant Pie from MarkInAustin

Mike, Brian, BB, and Dave! I know y’all have seen this from me twice, so I apologize to you in advance.

PREP AND COOK TIME: About 1 1/2 hours, plus at least 1 hour to cool
MAKES: 8 [adult male or teenager] servings

1/4     cup            Gran Marnier [or brandy, if you are short on the good stuff]
1/4     cup            currants [look like tiny raisins – you could use raisins in a pinch but they are not the same]
1        cup            fresh [or thawed frozen] cranberries [I find fresh make a tarter pie – I am OK with tart]
About 3/4 cup     granulated FRUCTOSE  [a lot of apple pie recipes call for a cup or more of sugar – fructose is sweeter and way lower on the glycemic index]
1/2     cup            tapioca flour [I never use cornstarch in a fruit pie]
1/2     tsp             ground nutmeg
1/2     tsp             ground cinnamon
1/4     tsp             salt
2        oz              1/2+1/2
6        cups          sliced/chopped Granny Smith apples [about 2 1/4 lb].  I like the skin on for this pie – it’s more “rustic”.  Think of Pilgrims and Indians.
2×9-inch pie pastry shells  – I either make my own or buy really great shells at Central Market.  When I make my own they are in no way unusual.

1. In a small bowl, combine Gran Marnier and currants. Cover and let stand until currants are plump, at least 1 hour.  [Sometimes I cheat and do not soak this long.  No biggie.  The plumpness of currants is mainly a texture deal]

2.  Chop/slice apples, skin on, using a mix of techniques for slices and chunks.  If there will be a delay between prep and oven, put the 6 cups of apples in a big bowl and add a little OJ to keep them from browning.  LATER YOU MUST THOROUGHLY DRAIN AND PAT DRY THE APPLES!  My grandmother taught me the OJ instead of lemon juice trick about 55 years ago.

3. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

4. In a large bowl, mix fructose, tapioca flour, nutmeg, and salt. With a slotted spoon, lift currants from Gran Marnier; reserve Gran Marnier. Add currants, cranberries, and chopped apples to fructose mixture and mix well. Taste and add more fructose if desired. Pour filling into unbaked pie pastry in pan.  Cut hole pattern in top crust.  Mix 1/2+1/2 with reserved Gran Marnier and cinnamon and brush liberally on pie crust.  Carefully braid foil around pie’s edge to keep pie from from crisping-burning on crust edge that overlaps the pan during baking.  [Later, pass off the tiny pieces of foil that some guest finds in the crust edge as “healthy mineral”. 🙂]  

5. Bake on the bottom rack of a 375° oven until juices bubble around edges and through top holes, 55 to 65 minutes. If pie browns too quickly – check after 30 minutes – cover loosely with foil.

6. Set pie, uncovered, on a rack until cool to touch, at least 1 hour.

Personal note:  I think most apple based recipes use way too much cinnamon, to the point that some people confuse the cinnamon with the apples.  Using the cinnamon on the crust, only, permits the fruit flavors to dominate, but the smell of the pie out of the oven has the familiar cinnamon scent.


Lulu’s mashed potatoes au gratin


8 – 10 potatoes peeled and cut in half, then boiled until tender

Mash potatoes with butter, milk, 2 cloves garlic, salt and pepper

While potatoes are boiling saute 2-3 onions (sliced) until really really carmelized, I do this over medium heat so they don’t burn

Put potatoes into baking dish, dot with butter and bake until heated through

Add onion to top and cover with either Gruyere or Havarti cheese and broil until cheese is nice and bubbly and golden


FABULOUS PUMPKIN BREAD
from MsJS


Makes three loaves.

Ingredients:
15 oz. pumpkin puree
4 eggs
1 cup vegetable oil, preferably canola
2/3 cup water
3 cups sugar

3.5 cups flour
2 teaspoons baking soda
1.5 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground gloves
1/2 teaspoon ground ginger

Preheat oven to 350 degrees.  Grease and flour three 8x3x2  loaf pans.

In a large bowl, mix together the first five ingredients until blended.  In a separate bowl, sift together everything else.  Mix the dry ingredients into the first bowl until just blended.  Don’t overmix.

Pour into the prepared loaf pans and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool completely before removing from the pans and slicing.


Turkey Enchiladas
by Victoria Topham, owner and chef, Piñon Market and Cafe (and friend of Michigoose’s)

1 ea onion, roughly chopped
2 cloves garlic, chopped
1 can roasted green chilis, peeled
2 cups chicken stock

Sauté the onion and garlic.  Add the chilis and stock, cook down and puree.  Add salt if needed.

2 lb Turkey, cooked and shredded
2 cups Sour cream
1+ cup Pepper jack cheese, shredded (or salsa jack, if you can find it)
1+ cup Cheddar cheese, shredded
1 tsp Red pepper flakes
1 T Cilantro, chopped
1 T Scallion, chopped

Flour tortillas
Tomatillo salsa, for serving

Combine the enchilada filling ingredients together in a mixing bowl; mix well. Place about 1/2 cup of filling into a tortilla and roll up.  Place the enchilada in a baking dish and repeat until dish is full.

Pour the green chili sauce over the top, cover with more cheese and chopped tomatoes.

Bake at 350 degrees for about 20 minutes.

Serve with tomatillo salsa on the side.

NOTE: this is a very free-form recipe, as Vic adapted it for me from the amounts that she uses in her restaurant.  The most important thing is to use plenty of green chili sauce, so that the enchiladas don’t dry out while cooking. . . so supplement if needed–either with more sauce or more tomatillo salsa–and have fun!  I usually use more green onion than Vic does, and half the red pepper flakes since I use Penzey’s “very hot” ones.


Who’s next??

Bits and Pieces (Jumping in on Kevin’s Turf on a Friday Night)

I have no idea if this is actually a true story, but this ones for Mr Troll McWingnut:

Two Texas Highway Patrol Officers were conducting speeding enforcement on Hwy 77, just south of  Kingsville, TX. One of the officers was using a hand held radar device to check speeding vehicles approaching the town of Kingsville.  The officers were suddenly surprised when the radar gun began reading 300 miles per hour and climbing. The officer attempted to reset the radar gun, but it would not reset and then it suddenly turned off.        

Just then a deafening roar over the mesquite treetops on Hwy 77 revealed that the radar had in fact locked on to a USMC F/A-18 Hornet which was engaged in a low flying exercise near its Naval Air home base location in Kingsville Tx.

Back at the Texas Highway Patrol Headquarters in Corpus Christi the Patrol Captain fired off a complaint to the US Naval Base Commander in Kingsville for shutting down his radar equipment.

The reply came back in true USMC style:

Thank you for your letter …

You may be interested to know that the tactical computer in the Hornet had detected the presence of, and subsequently locked on to, your hostile radar equipment and automatically sent a jamming signal back to it, which is why it shut down.   Furthermore, an Air-to-Ground missile aboard the fully armed aircraft had also automatically locked on to your equipment’s location.   Fortunately, the Marine pilot flying the Hornet recognized the situation for what it was, quickly responded to the missile system alert status and was able to override the automated defence system before the missile was launched to destroy the hostile radar position on the side of Hwy 77 So. of Kingsville.

The pilot suggests you cover your mouths when cussing at them, since the video systems on these jets are very high tech.  And, Sergeant Johnson, the officer holding the radar gun, should get his dentist to check his left rear molar.   It appears the filling is loose.  Also, the snap is broken on his holster.

Semper Fi!


I couldn’t get the link to format correctly, but ashotinthedark wanted to make sure that everyone knew about this:


More Vegetables Evolving Chocolate-Sauce-Filled Centers As Evolutionary Imperative
NOVEMBER 18, 2011 | ISSUE 47•46

AMES, IA—Leading agriculturalists reported Wednesday that many vegetables, including carrots, eggplants, and zucchini are evolving rich, creamy chocolate centers in order to ensure their survival as a species. “A crop must adapt to changes in the food-consumption environment and develop traits that encourage the plant’s cultivation and consumption,” said Professor Gavin Tibald of Iowa State University, showing off a recently discovered variety of beet that releases carbonated sugar water when its skin is pierced. “If a species doesn’t entice farmers and consumers with an ooey, gooey goodness, it will die off and be replaced by a plant that does.” A similar phenomenon was observed last year when Danish fishermen discovered a species of scallop that appeared to have perpetuated itself by growing a thick layer of bacon around its body.


Best wishes to you and Mrs. Ashot for a quick and easy delivery of the newest ashot this weekend!

— Michigoose

On Being a Woman in This Man’s Army

Who knows where life is going to take us when we set out? I certainly never expected, even as I signed up for Basic Training, to become an Army officer or that it would be one of the defining experiences of my life. How I landed there and how it has shaped me, and how I’ve come to understand that why I decided to become an officer—and in the Airborne—is a reflection of who I truly am when it comes to my core beliefs and values, is what I thought that I’d share with you today.

When I left home for college I was your basic Midwestern farm girl, kind of quiet and a bit of a wallflower, although there were bits and pieces that made me stand out from the crowd: I was fairly smart—National Merit Scholar—and an athlete—runner mainly, although also boys’ basketball/girls’ volleyball during the winter months—and my dream in life was to become a large animal veterinarian. . . or even better, the female James Herriot. The first two years at Michigan State were pretty uneventful. I did end up changing my major from pre-vet to pre-med when I discovered that I loved research, but studying, athletics (cross country, volleyball, and track—back in the days when you could be a three-season athlete and a student without killing yourself) and work in a genetics research lab were how I spent my time and pretty much how I planned on spending the rest of my life. Then one day my sophomore year, one of my friends who was in ROTC decided to set me up on a blind date with one of her fellow cadets who was also a member of the Michigan National Guard; it was around Christmas time and every year the MNG has a Military Ball in formal dress to close out the year. We ran around the dorm floor, trying on various dresses and shoes [Note to the men reading this: this is totally normal female behavior—we borrow each others’ clothes all the time, especially when we’re poor college students] and got me all gussied up (yes, she decided ON THE DAY of the Military Ball to set me up) and off we went to meet our dates.

I enjoyed every minute of that night and the people I met (the date not so much), and the ranking Colonel mentioned to me that I should try Basic Training that summer. There is/was a program where college students could go to BT (and get paid significantly more than any other summer job I would be able to find) without having to enlist or even owe the Army time afterwards, but if you were so inclined you could return to college your junior year and sign up for ROTC, complete the last two years, and graduate with a commission. So I shipped off to Ft Knox that summer (much to my boss’s consternation; her comment was “I never saw you as much of a ‘joiner’ before—what happened?”) and set foot on my own personal yellow brick road. Turns out that (1) drill sergeants are some of the world’s best stand-up comedians, (2) laughing at what they say will translate into hundreds of pushups, (3) being athletic most definitely makes Basic Training easier to handle at the beginning, and (4) I was born to be in the military. After spending eight weeks learning to fire a rifle the military way (not to mention strip and re-assemble it in rocket-fast time), having my bunk thrown on the floor almost daily (I have never yet mastered making a bed to a DI’s satisfaction), marching and running while singing, bazillions of pushups and situps, and learning basic small unit fire and maneuver skills I graduated at the top of my battalion—about 200 people if I remember right—with about 10 pounds of new muscle on my upper body thanks to those pushups and an offer of an ROTC scholarship. I elected not to take the scholarship but did join ROTC, which led to two weeks with a Combat Engineer company for Cadet Troop Leadership Training and then Airborne School the next summer.

CTLT was my first experience of being the only woman in the room—I have an androgynous first name and my scores on tests during BT and ROTC Military Studies classes led The Powers That Be to assume that I’m XY rather than XX, so they assigned me to a unit that only men are eligible to serve in. When I reported, I walked into the CO’s office while his head was down reading a piece of paper on his desk, snapped to attention, saluted and stated “Cadet Michigoose reporting for duty, sir!”. Without looking up he said “Well, I can see I’m going to have to change your roommate assignments.” That two weeks with the Engineers taught me that just being myself—and standing up for myself when challenged simply on the basis of my gender—was the first component of being a leader. I’m a very straightforward person (or naïve, take your pick) and don’t tend to notice when people are testing me if they’re subtle about it, and a couple of the NCOs in the unit had decided to prove to me that I didn’t belong there. Hindsight being 20/20 I’m certain that the CO and the platoon leader that I was working with had given this testing their blessing, but they never let on and they backed me up when I needed it—they, after all, had a vested interest in finding out if I had what it took to become an officer, also. The first form of testing came during the unit’s physical training run the first morning. . . foolish, foolish platoon sergeant! At the time, a normal training run for me was 10 miles in under an hour and he asked me to set the pace—first test passed! That was followed by trying to find out if I had physical courage or was afraid of things like heights, confined spaces, hanging upside down while tightening screws (nothing much like that bothers me), strong enough to winch certain things (thanks to that extra 10 pounds of muscle from BT, yes), capable of navigating at night without a compass (Midwestern farm girl—yes), etc., etc., etc.. When I left the unit, SFC Tabone handed me an envelope and told me to open it after I’d gotten on the plane to fly to Ft Benning for Airborne school. In it was a letter that embodied what I now know is the military ethos—if you earn their respect, people will follow you. He had never in his 15 years in the Army so far, ever worked with a woman. But he gave me one of his Ranger tabs and told me that he thought that I could be the first woman to earn one, as well as the fact that he’d be proud to serve under me once I was commissioned if I chose to become an Engineer officer. I still have the letter and the tab.

Airborne School (paratrooper training) is at Ft Benning, GA, the base which is the heart and soul of the Army Infantry and a place where a woman is never, ever seen unless she’s a dependent. It became my home for the next three weeks, and a lovely kind of limbo time for me. There were other women in the barracks, but none of them were in my class, and all of them were enlisted. There were two female officers in Airborne School, but they also weren’t in my class, and, as an ROTC cadet I was neither fish nor fowl—not enlisted and not an officer. So I lived in the barracks and had to pull a shift on fire watch, but didn’t have to do KP or other enlisted folk chores, nor was I in charge of anything as the officers all were. As the token woman in the class I was chosen by the Black Hats (instructors) to be the first to do every new training task; both an advantage and a disadvantage, and Airborne School was where I learned to not be afraid to fail—in front of the soldiers I was leading—as long as I’d given it my best shot and then picked myself right back up and tried again until I got it right. Luckily I failed tasks only a couple of times and the rest of the time the Black Hats could use me as their “motivational example”. . . as in “Look here, son, Cadet Michigoose did it. Don’t be a pussy.” Yes, the word was used a lot, but after the first shock wore off I realized that they didn’t mean it personally at all—in fact, sometimes I think the Black Hats didn’t even think about what they’d just said—but that it was just part of the all-male culture that I was going to be operating in (although I didn’t know that bit at the time). In order to graduate from Airborne School you have to exit an aircraft in flight safely five times (each followed, of course, by landing on the ground and walking away from it) and Army parachuting is nothing at all like recreational parachuting—you know those old WWII movies where the paratroopers land like a sack of potatoes? Totally realistic. Your whole aim is to get out of the air and onto the ground as fast as possible, so a lot of testing has gone into the optimum rate of fall for a paratrooper. If you’d like to experience what a parachute landing fall (PLF) feels like for yourself, find something (stable) that is between five and six feet tall, climb on top of it, and jump off, landing on hard-packed soil. Personally, I think the second bravest thing I’ve ever done was jump out of that airplane the second time. The first time was easy. On my fourth jump I asked the Black Hat to put me in the door (i.e., be the first jumper off the airplane); it means that, once the jumpmaster/Black Hat has determined that the plane is at the right altitude, speed, heading, and distance from the drop zone he instructs the lead jumper to “stand in the door”, at which time the paratrooper is half in and half out of the plane, waiting for the exit light to turn green. Usually this is done when the plane is between 10 and 30 seconds from green light, but unknowingly I had just given the Black Hats another test for me: was I fearless and patient enough to stand there for two minutes? If not, I was going to exit early and have a nasty tree landing (not to mention fail Airborne School, probably without a second chance), if yes, well, another skip down that yellow brick road. I passed, and went back to MSU Airborne qualified.

Senior year means branch selection (you tell the Army what you’d like, the Army tells you what you get) and orders to Officer Basic Courses and initial assignments. The year flew by and I got my first choice branch (Chemical Corps), which I wanted both because it was somewhat science-related and because it was one of two chances for me to get to lead troops as a new lieutenant (the other chance being Quartermaster Corps). Most troop leadership chances go to the men, since they’re in the Combat Arms branches (Infantry, Armor, Field and Air Artillery) and I knew that I wanted to find out if I had what it took to be a leader. But I graduated and left for OBC without having that initial assignment, which worried me because about half of the lieutenant positions in the Chemical Corps are places where there aren’t any combat troops and thus no chance to serve in a combat support role, which is what I needed in order to have a shot at getting a platoon leader position. Luckily for me, the Wizard was at work behind that curtain, in the form of a Branch Manager who didn’t take kindly to limiting women’s roles in the military (his wife was a fellow officer and had run into a glass ceiling). Turns out the 82nd Airborne Division was critically short Chemical Corps lieutenants, and had contacted the Branch Manager to find out who was in OBC and already Airborne qualified; Major Wizard sent the Division personnel officer a list of all of us, and my androgynous first name came to my rescue again: the commanding general had crossed off the female names on the list and said to get the rest of assigned to the 82nd. Imagine his horror when he ran into me about three months later, taking part in my first Field Training Exercise at Ft Bragg. . . luckily, Major Wizard had told me (after I got safely signed into my unit and it couldn’t be reversed) what he’d done, so I was somewhat prepared for the CG’s reaction, but that was the first time I ran into overt discrimination—and even dislike—simply because I have ovaries. It’s also one of only about half a dozen times I ever ran into that in the military, and every one of those was a senior, older officer. I never ran into that kind of attitude from any of the enlisted men, NCOs, or younger officers that I served with, although there were many that I had to prove myself to.

Proving myself: due to the timing (late 80s) and the unit (82nd Airborne Division: 14,000 men, 200 women, and of the 200, 11 of us were female officers) I was the first woman to hold every job I had or play some of the roles I played. And at least one of the jobs I got specifically because I was female—shortly after I got there a weapon was lost during an FTX. This is a major, major scandal in the military and it lead to a massive shake-up within the officers in the unit with commanders being relieved of their command and others sliding into command. . . it ended up with the Division Support Command being short a personnel officer (he had conveniently assigned himself to take over one of those commands), so they looked around, saw a woman standing there, and said, “Ah ha! Personnel officers are kind of like secretaries, so let’s assign the woman to that!” Well, that just meant that I got to do a major’s job while still a 2LT (I got promoted to 1LT while in the job) so I got to prove that I could take on assignments above my pay grade. Then my first Planning and Operations job within the DISCOM S3 shop (women almost never get P&O jobs, but they couldn’t figure out where else to put me when that major came in to take over the S1 [personnel] position). From there to the Division’s Chemical Company where I got my much-longed-for platoon leader position, followed by Company training officer (next P&O job). Then to the Division G3 shop, where I was the Assistant G3 (Training) and then Division Schools Commandant (both P&O jobs). My time in the G3 was when I learned that being a good manager is also being a good leader, and good leaders instill loyalty. I had a couple of fairly senior NCOs (an E6 and E7) working for me in the Schools position; both of them were Infantry guys, and had thus never worked with/for a woman before (BTW, I got called “sir” much more than “ma’am” while in Division—reflex when saluting an officer in that unit. I found it quite amusing). One day, after he’d been working for me for about six months, the E6 came in looking like hell and had quite obviously been in a fist fight; he didn’t say anything so I didn’t want to ask, but I had to find out what had happened to my guy. So I put the word out on the street and found out that my two NCOs had been drinking with some of their buddies from their old Infantry unit when one of the buddies made a sneering remark about them working for a boss who wears fingernail polish (a rank insult, by the way!). The E6 responded that I had bigger balls than the buddies’ CO, which led to more words, which led to my NCOs getting into that fist fight. I knew the CO involved (pretty much all of us at that rank—captain—knew each other) so called him to find out how his guys looked. Mine had kicked their asses. Much gloating on my part. Not to mention that the other CO had to buy me a beer next time we ran into each other at the Officers’ Club, and that the story got around and my guys’ reputations, both for toughness and as good NCOs got enhanced.

I did, eventually, have to rotate out of the 82nd, and left for my Officer Advanced Course with all of that P&O experience as well as having a front-line leadership position under my belt. When I was assigned to Ft Lewis after OAC I was originally headed to a staff job in a training group. . . but, damn it! I’m Airborne! So I walked into the 1st Special Forces Group headquarters and asked to speak to the CO. Special Forces Group headquarters are the equivalent of combat unit’s brigade headquarters—and women can serve in them since they aren’t exposed to direct small arms fire (or at least that’s the theory). I also had a newly minted specialty designation as a Plans and Operation officer (now you know why it was so important that I held all those P&O positions)—the first one ever awarded to a woman. I wasn’t the first woman to wear a green beret—and I never went to the Qualification Course, so I’m not actually Special Ops qualified—but I was the only one wearing one while I was there and it turned out to be quite handy in some situations to have a woman in the room wearing that beret. I like to think that my experience in the 1st SFG opened some doors for other women to play a role in the “softer” side of military operations, and the Marines are using women quite effectively in that type of role in Afghanistan right now. Being a leader can mean talking someone into taking a chance on you doing something new and unconventional, and then making it work so that others can come behind you and make it work better.

I left the Army in 1992 when, after Gulf War I, the first President Bush decided to cash in on that peace dividend and paid people to leave the military. I was going to be headed to a staff job at the Pentagon and probably a long wait before I could get back to a troop assignment, plus I was recently married and my husband was now a civilian and in graduate school. I don’t regret my decision then, but there hasn’t been a day when I don’t dearly miss the men I led and worked with, the chance to be tested both physically and mentally in relatively straightforward ways, and, frankly, the chance to be a leader. I am profoundly grateful that I never had to command in battle; I think I would have been pretty good, but I can only imagine the mental and emotional toll that it takes. The military is a crucible—there is a lot of trial by fire and the learning curve is steep—but it is also a place that welcomes and accepts those that withstand the heat. First blacks, then women, and now gays and lesbians are being taken into the fold fully. My one real regret about not being in right now is that I’ll never have the chance to welcome back some of my comrades that had to leave due to their loving the wrong person.

I learned a lot about myself while I was an officer; I learned that being true to yourself is at the core of making others believe in you. That physical and mental agility will go a long way toward helping you achieve your goals, but that sometimes it’s just gutting it out and getting it done. That failure will not doom you, but not getting up and trying again will. That discrimination exists, but not nearly as much as support and opportunity. That loyalty to those you lead is an essential component of leadership. Maybe the most important thing I learned was that I’m not afraid to take chances, and that taking chances can place your feet onto a road that you can’t see the end of, but the destination is more than worth the journey.

Fair winds and following seas, Brent. Semper fi, McWing.

Airborne!

Bites & Pieces (Saturday Night Food Edition)

We’re having our usual slightly schizophrenic fall weather here in Salt Lake City. . . it was in the mid-to-upper 60s Thursday and Friday, and then I awoke to snow this morning. Not too bad–nothing what like Scott and Brent got last weekend–but enough to actually break out the shovel and get rid of it from the driveway and front walk. I live in a neighborhood called “SugarHouse” here in SLC, so called because one of the first things that the Mormon pioneers did when they started to settle the valley was to designate a site for a sugar mill and this is the neighborhood that sprang up around it. One of the things about SugarHouse that makes it stick out is the trees–since the sugar mill was sited here there is, of course, a stream that runs year-round running through this general area of the city, and we have some beautiful mature trees that line every street of the area. Unfortunately, many of them are non-native horse chestnut trees (otherwise known as, ahem, buckeyes)(yes, quarterback, buckeyes) that don’t drop their leaves until after there is a serious frost and several below-freezing nights. . . which don’t happen until well after the first snow here at altitude. Luckily today’s snow was “shovel-able” but not terribly heavy, so no limbs have come down yet.

Whenever the weather really starts to turn like this (many of you will remember that we had our first snow here over a month ago) I start thinking of stews, and even though lamb is traditionally a spring dish, it makes a lovely fall stew also. Plus, the eggplant puree has enough heft to it that, if you’re serving a mixture of carnivores and (non-fussy) vegetarians you can serve them both this dish and everyone will feel full. Score!
Lamb Stew with Eggplant Puree
(Adapted from Williams-Sonoma Mediterranean Cooking by Michigoose
Serves 4 – 6, and both the stew and the puree are even better the next day (just don’t combine before storing)
For the eggplant puree:
4 – 5 lb Eggplant
4 T Unsalted butter
4 T Flour
2 c Heavy cream, warmed
1 t Nutmeg (freshly ground)
1 c Parmesan cheese, grated
Preheat an oven to 450. Prick each eggplant all over to vent, then place in a baking pan and bake, turning occasionally so they cook evenly, until very soft (45 – 60 minutes). Remove from the oven, place in a colander to cool, and, when cool enough to handle, peel them and leave the flesh and seeds in the colander. Let stand for 15 minutes to drain off the bitter juices, then transfer the flesh to a food processor fitted with the metal blade and process until smooth. Set aside.
In a saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring constantly (i.e., make a roux) until thickened but not browned (i.e., a blond roux). Add the warm cream and whisk until thickened, 3 – 5 minutes. Season the cream sauce to taste with salt and pepper and add the nutmeg. Add the pureed eggplant and Parmesan cheese to the cream sauce, mixing well. Heat through before serving.
For the lamb stew:
2 T Unsalted butter
1 T Olive oil
3 lb Boneless lamb shoulder, cubed
2 ea Yellow onions, chopped
1 t Allspice, ground
4 t Thyme, chopped (fresh, preferably from your herb garden [it survives under the snow here in SLC])
4 cl Garlic, minced (I really like garlic)
2 c Tomatoes, peeled, seeded and diced–I use two cans of good quality peeled tomatoes for this, rather than fresh, and break them apart with my fingers
1 c Chicken stock
In a heavy pot with a lid over medium-high heat, melt the butter with the oil. Divide the allspice and thyme in half and toss the lamb with the spices. Add the lamb and brown well on all sides (working in batches if necessary). Add the onions and salt and pepper to taste and saute, stirring, until the onions are soft and pale gold.
Add the remainder of the allspice and thyme, garlic and tomatoes to the pot and cook for about five minutes to combine. Add the stock, reduce the heat to low, cover and simmer until the lamb is tender, 45 – 60 minutes. Stir from time to time and add more stock (or water) if needed; when the lamb is done, there should be enough sauce to coat the meat and spill over onto the eggplant. Taste and adjust seasonings.
To serve, place a mound of eggplant puree in the middle of a bowl and heap around with the lamb stew for the carnivores, or just drizzle with some of the juice from the lamb stew for the vegetarians who aren’t fussy about it. This is about twice the ratio of puree:lamb stew than the original recipe (along with a fiddling of the original spices) since I’ve discovered that it is virtually impossible to have too much of the eggplant puree. . . even for those who think they don’t like eggplant. Enjoy, and stay warm!

Update: Post renamed per okie’s suggestion. Why didn’t I think of that???

Boots & Pieces (Saturday Night Fashion Thread)

Why the fascination with boots—both for men and women? Women, even when men in boots don’t necessarily turn them on, like boots on other women. Men just plain seem to like women in boots, also. My theory, and there must have been dozens, if not hundreds, of psychology Ph.D. dissertations written on the subject but—since I’m not a clinician—I don’t know the right way to find them on PubMed, is that boots connote power. And in this day and age we all like women who feel empowered.

Power caused by income inequality (how timely!!). After all, it cost a lot more to cobble a pair of boots for a rich landowner riding his horse to inspect his estate than it did to cobble a pair of sandals, or wrap rags around one’s peasant feet.

Power caused by the ability to enforce the rich land owner’s (or owners’) will. Those who were hired to enforce the will of the establishment were (and often still are) clothed in the manner of the rich land owner. . . see cavalry/military officers, law enforcement officers, and the like. Besides, the heel adds height and can aid in physical intimidation by the boot wearer.

You walk differently when you’re in boots than when you’re wearing shoes. Try, just try not to strut a little when you’re wearing boots. . . it’s practically impossible. There’s something about the configuration of the last and the heel that force you into it. They also make your legs look longer (for both genders) which, at least in Western culture, is highly attractive. I suspect that both of these aspects play into the American mythology of the cowboy. . . the sheer difficulty and dirtiness of what real cowboys do and their lifestyle can’t really be the reason why cowboy boots are so popular (and, ashot, I think we need to see a picture of your boots, too!). It’s actually why I don’t like wearing cowboy boots—to me, they take me back to my mucking out stalls and flinging hay bale stage, which I loved because I was working with horses, but was really, really hard and dirty work. lms can attest to that!

So what boots have I been acquiring? Well, I have a relatively mundane pair of gray suede boots that I like because they’re understated but still give me that little titche of attitude that you get when you’re wearing boots. My one regret. . . these boots are made by Impo and they also make this style in fire engine red and I haven’t been able to get my hands on a pair. My kingdom for a pair of red boots this cute! J


Boots and power. . . but add a little girly touch like a ruffle and you’ve got these. Again, pretty understated, but I like the dichotomy involved.

Wear boots with a skirt rather than jeans or leggings and they can pretend to be demure. Brown leather with a buckle on the side; almost, but not quite, motorcycle cop with a stacked heel. I know that wedges are back in right now, but I just really like a heel rather than a wedge. . . seems a little more edgy to me.

Brown suede Calvin Kleins that make legs look ridiculously long—how can you not love that?

And some boots just send a message. These are the ones that started the whole boot buying spree.

OK, folks, weigh in with your commentary!

P.S. ashot—have I attained super Lib status now??