Sunday, October 17, 2010

Great Dinner Ideas

Spicey Chipotle Shrimp Ingredients

  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon chopped fresh cilantro (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • wooden or metal skewers

Directions

  1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Original Recipe Yield 10 servings
 

Corn Salad Ingredients

  • 2 cups fresh or frozen corn
  • 3 medium tomatoes, seeded and chopped
  • 1 medium green pepper, diced
  • 1/2 cup chopped red onion
  • 1/2 cup sliced celery
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 (6.5 ounce) jar marinated artichoke hearts, undrained
  • 1/4 cup reduced-fat Italian salad dressing
  • 5 fresh basil leaves, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon lemon-pepper seasoning

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

 

Friday, October 15, 2010

Italian Sausage Stuffing

The holidays are just around the corner. Here is a stuffing recipe I learned from Vince Scalise, a chef featured on a 940 KNST in Tucson, AZ.
 
2 boxes Stove Top Chicken Herb stuffing
1 box Pepperidge Farm Herb stuffing
 
Mix together in a large bowl
 
1 10 oz. package chopped spinach
3 cans chicken broth, low sodium
1 lb hot  Italian sausage
1 cube butter
11/2 cups Parmesan cheese, grated
1 red bell pepper
1 green bell pepper
6 green onions
2 small yellow onions
1 cup cooked brown rice
1 cup cooked wild rice
 
Chop all these ingredients fine and mix with the parmesan cheese
 
Melt butter and cook together with the spinache and chicken broth, then pour into the stuffing mix
 
Remove casing from the sausage and then brown. Pour into the stuffing mix. If you wish to cut some of the fat drain the cooked meat first; otherwise pour it all into the stuffing mix.
 
Mix all ingredients thoroughly
 
Yields roughly 7 pounds of stuffing or enough for a 14-18 lb bird.

Wednesday, September 22, 2010

Progress

When you are trying to lose weight it is so interesting how your body fights to retain fat. It will burn muscle before fat, unless you are moving regularly.

On Sunday despite my beat efforts my weigh in was at a standstill from the week before. No panic though. I realized it was my body adjusting. I went to two a day cardio sessions. This morning? Two pounds lost.

So if you are trying to lose weight don't be discouraged. The initial loss will be water and you'll see bigger loss numbers. Then comes the work. If you understand this process it will work for you!
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Saturday, September 18, 2010

Diet Progress

It is so hard to change once regular diet after so many years of eating what you ate. I am the first to admit that empty carbs sweets and alcohol are my worst vices. I love breads, my chips, my burgers and fries, and of course my mixed drinks, especially my Jack Daniels Sours and Margaritas. And lately I have been brewing and bottling my own beer, so that was adding to my malaise.

Now of course these things are not terrible if you have them only ocassionally, but I had once again fallen into the habit of too much of a good thing. So we took a real hard look at our grocery purchases and started to shop healther; no white rice, potatoes, pasta or flour and more fruits, vegetables and leaner meats.

Now Linda has been into healthy eating longer than me and is in great shape. She works out often twice a day and is where she wants to be. I had been well under 300 about six years ago and it's crept back up in recent years. So I am changing my diet for the long haul. Yes I will have a drink from time to time, but I am not drinking any alcohol for three months. I am a month into that process and it's going well.

One thing for sure; the beer that I am aging in bottles will taste mighty fine - in moderation - when I go back to having a bottle! It actually has been easier than I thought. I am doing cardio twice a day for an hour total on my treadmill or stationary bike; I am lifting weights (to rehab by surgically repaired shoulder), and really have been watching my calories carefully.

So through September 1, when I started, I am down 15 pounds and feel really good. There are some great aids on the web to help. I am using www.calorieking.com as a great way to keep track of my exercise and what I eat. It is a great database for all kinds of foods, including restaurant chain fare.

I weigh in on Wednesday mornings and Sunday mornings. Can't wait to see what the results will be tomorrow. Now there are lots of hills and plateaus in this process and I know the body adjusts to fat burn quickly. It will be even more interesting to see how I adjust. I will keep you posted.

Friday, September 10, 2010

Pizza Beans

Okay this is a weird one I admit, but I was looking for a substitute for the dough that I consume in pizza every Friday night. It's a habit I need to break. This was very good and satisfied my pizza craving without all the fat, grease and empty carbs from white flour dough. It comes from Jeff Smith, one of my favorite TV chefs from yesteryear.

PIZZA PINTO BEANS

1/2 pound pinto beans, soaked and drained overnight (you can substitute canned)
1/2 pound boneless chicken tenders, sliced thin
1 cup yellow onions, chopped
2 cloves garlic
1 tbsp olive oil
1/2 cup of your favorite meatless sppaghetti sauce
Three or four slices Swiss cheese
1/2 cup lowfat shredded mozzarella cheese
1 tsp dry oregano
Chopped basil leaves
salt and pepper

Cook the beans in 1 quart of water until tender, about an hour. Drain and pour into a cassarole dish. If using canned beans rinse off the juice and pour into the dish.

In a frying pan heat the oil and saute the onions, adding the garlic after the onions become clear.

Season the chicken with salt, pepper and oregano and add to the pan until lightly brown but not cooked through. Drain away the oil.

Layer slices of Swiss cheese across the beans and spread chicken and onion mixture on top of the cheese. Spread evenly and pour sauce over the cassarole contents.

Tear basil leaves and spread oover the cassarole before sprinkling the mozzarella on top. Bake at 375 for 25 minutes, until lightly browned on top. Serve with a salad.

I estimate that this dish contains about 475 calories.

Thursday, September 9, 2010

Diet

I don't believe in diets but I do believe in watching calories. Since my shoulder surgery I have put on pounds, some of which due to the lack of activity the recovery period force me into.

Dr. Ian Smith, of Celebrity Fit Club, has two books out on lifetyle eating changes, called Fat Smash. The diet works but it is tough, especially in its opening 9 days, when you have to avoid all fat, sugar, bread, white potatoes and rice, alcohol and meat.

I have lost 12 pounds since I started and am now in Phase II, which allows a little meat but again no alcohol. I'll keep you posted on my progress and will post a recipe or two from the diet.

Monday, August 23, 2010

Trombone Joke

So, good folks when you are a trombone player, your friends bombard you with all kinds of abuse, jokes and general snide comments denegrating a beautiful instrument. Here's the latest:

A musician went on vacation "to the islands, mon." When he got off the boat, he heard the drummers playing an island rhythm. He found it fascinating. However, after several hours, the sound of the drums became an annoyance, so at dinner, he asked the waiter, "when will the drums stop?"

The waiter went pale and stammered, "No. No. Drums not stop. Very bad when the drums stop."

After tossing and turning through the night, he called the front desk at 2 a.m. to ask when the drums would stop. "No. No. Drums not stop. Very bad when drums stop.", came the reply.

After a sleepless night, he was waiting at the front desk for the manager. He asked again, "When do the drums stop?"

Again came the reply, "No. No. Drums not stop. Very bad when drums stop."

Grabbing the manager by his shirt, the man screamed, "What happens that's so bad when the drums stop?!"

The manager winced and replied, "trombone solo."

Thursday, August 19, 2010

Updates Coming

Sorry that I have been remiss in keeping my blog updates. It is already busy at work! I'll have some pics and updates this weekend. Promise!

Saturday, August 7, 2010

The First Week of School

The first day of school is always an exciting day for parents, students and teachers. Parents can breathe again because the kids are out of the house during the day. Kids get to see old friends and make new ones, while of course showing off the new clothes, shoes, mp3 players and cell phones! And of course for teachers it's a return to doing what they love; why else would you work in a job that you are under paid in, yet demands constant updates to your education?

But enough of that for now! Opening day at my high school was busy but fun. I saw a lot of smiling faces and that is always a good sign. This was my 26th opening day and I must say it was the smoothest yet.

In fact the whole week went pretty well. We have some new internet technology designed to allow kids and parents to access their grades in realtime online; that launched well. Now the trick is for teachers to keep their grades up to date. Each class can now create a web page easier than ever, but there were some glitches with students accessing mine this week. I'll work with our IT department this week to fix this.

My performing groups are shaping up to be very good this year. Jazz band has plenty of returning players plus some strong new players. I do need a third trumpet but I have a five-sax front, four trombones and a full rhythm section, so it is almost a full big band. I'm still working hard on recruiting that trumpet. There are some players available.

I split my small choir into two parts, keeping the advanced kids in a group called Chorale. They will perform a wide variety of music this year, including barbershop quarter, swing choir, and English madrigal. Great voices in that group.

The younger group has potential but I will give these freshmen a year in high school choir to work on technique and music reading skills before introducing them to senior high school vocal music. There is plenty of talent in this group and I am pleased.

The funniest thing that happened this week was a problem a transfer student from Clark County Nevada had on his first day. He was caught smoking cigarettes on campus and was suspended immediately for the max, 9 days. Our school has a zero tolerance policy toward tobacco, alcohol and drugs. The student's parents stormed into the principal's office demanding to know why there wasn't a smokers lounge at our school. There was one in his former high school in Las Vegas.

The principal let them rant and then quietly pulled up state and federal law regarding smoking in a public educational institution and the law regarding underage smoking. He never said a word other than handing them copies of the law. Both parents huffed out of the school. Presumably back to their old school.

Sunday, August 1, 2010

Oxtail Soup

I was watching The Neely's today on Food Network and saw that they were preparing an oxtail stew. Boy did that bring back some memories! My mom, always looking to provide a meal on a very tight budget, about once a month made a great oxtail soup. The meat was very cheap to buy and made a great compliment to a tomato based soup with garden vegetables. I don't know if she roasted the bones first or just cooked it with the stock. I'm going to do a little investigation and experiment with this soup at home first. What do oxtails taste like? My recollection that they had a beefy taste but they could be a little fatty. Maybe someone out in blogworld knows about this soup!  

Friday, July 30, 2010

Teacher Report Day

Even though I have been at work all week helping with the marching band today is the first day teachers report. There was a gala breakfast this morning and a big celebration in the district auditorium for returning and new teachers. I look around at all the young faces and shake my head. I've been teaching here 19 years. So many faces have come and gone.
Students report on Tuesday and it's always exciting to see the kids agai after the summer break. Always love to hear their stories summer trips and adventures. That's another thing that makes teaching so fun!
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Wednesday, July 28, 2010

Hoarding Paper

I confess; I am a terrible packrat, especially when it comes to documents. I save every receipt for as long as I possibly can and I don't know why. Okay. case in point: Monday my wife bought a new comforter for our bed. It was time. But that left a storage issue because she wanted to have the old one dry cleaned and stored. The only place to store it is in our master bedroom closet, but on the highest shelf I had all these old file boxes. They were receipts and tax returns and records dating back to 1984, when we were married. Would I please remove those boxes so that the old comforter and pillows can be stored there?

Dutifully I brought the boxes down and start pouring through them. Walgreens receipts, cancelled checks, bank statements, tax returns, W-2 statements, charitable donations, worksheets, Quicken reports, registers, medical bills, you name it all dating back before our son was born to a period up to ten years ago. Organized, yes. Unnecessary, absolutely!

I looked through everything and even called my tax advisor, who told me I would be safe pitching tax returns more than ten years old. So, I brought out the shredder last night and started shredding. OMG I cannot believe how much paper I had up there! I've filled ten 30 gallon bags of shredded paper to this point and still have two boxes of cancelled checks to dispose of tomorrow after school. It was fascinating to travel back in time to see how truly far we have come financially, but still I'd rather have my feet up watching a game.

A dear friend tonight told me about a product called Neat Desk, a scanner with software to electronically store all this stuff on a harddrive. It eliminates the paper, which is safer from a fire hazard stand point, and the information can be imported in Excel files, Quicken documents (I use Quicken for personal finances), and Outlook. It's available at the office supply stores so I will definitely entertain picking this up.

Tuesday, July 27, 2010

Summer Of Gun Violence

Last night, July 26th, nine people were shot at a bus terminus at 79th and Western in Chicago.  This savage episode marks yet another sad chapter that is unfolding in my birth city, a town I still love and call home, even though I moved away to Tucson in 1987. We had judged it as unsuitable to raise a child then and nothing has changed our minds since.
 
I was born in Chicago and saw my share of butchery on the streets as a kid. When our son was born in 1986 we just felt that things were only going to get worse and not better. We had the werewithal to get out, and we did. It broke my heart to leave because I love all things Chicago; the food, the attractions, the neighborhoods, and its sports teams. So this current wave of gun violence feels so tragic to us.
 
Last night's incident is one in a string of shootings have become the norm in Chicago. Thank God no one was killed, but in recent weeks three Chicago police officers have been killed. Most of the violence is gang-related but bullets know no gang members when shots are indiscriminately fired in the streets. Most often the ones who are hit have nothing to do with the gang feud.
 
What scares me most is that I have a good friend who is a beat cop in the Southside neighborhoods most afflicted with the violence. I worry about her every day.The police commissioner, Jody Weis, has mandated that every cop in the department do some street time to supplement the patrol force, but all this seems to have done is to raise bad feelings within the department. We've heard all kinds of crazy solutions, including putting National Guard troops on patrol. They are untrained in urban police work and would simply be moving targets.
 
Calls for stricter gun control are irrelevant. Chicago has one of the toughest gun laws in the nation. It is nearly impossible to register a gun there. The shooters don't use legally owned guns. It's the people in the communities who need to become vigilent, reporting suspicious activity and standing up to the gang activity by working with the police.  Additionally, folks have to get their kids off the street at a reasonable hour and keep them home and out of arms way. Until the people themselves take ownership of their neighborhoods the shootings will only escalate.

Monday, July 26, 2010

The Virtual End Of Summer

Yes it it still hot just about everywhere, folks are still on their summer holidays, the rains are threatening floods here and there, and yet for me summer is just about over. It seemed like just yesterday I was skipping happily out of the school house on May 22 to begin my coveted and well-deserved, I might add, two months time off to rest and reflect.. Bam! I opened my eyes and here I was this morning, in my office updating and cranking out course syllabi, handbooks, placing orders and preparing lesson plan for the the coming week. Here in Southern Arizona schools start early; my district welcomes students back to school August 3rd.
 
So where did this summer escape to? Well for me, a great deal of time was consumed with the surgery I had on my shoulder May 27th and the subsequent recovery period. Many trips to the doctor, PT and diagnostic centers. Then there was the business of the claims with the auto insurance companies for relief. Since this has been turned over to attorneys I can't speak further on it at this time.
 
Together with the medical issues just the process of procuring requested information was time consuming. So this "vacation" turned into one of the shortest that I can remember. I slept poorly for much of it, due to continued recovery from the surgery, and was unable to do the exercise regimen the I had planned, yet I did get a chance to spend quality time with my wife, who was an angel throughout the recovery process, at my side from surgery to all the doctors' appointments. I am so absolutely grateful for her love and support in all this.
 
So on balance my health is good and I am back to doing what I love and was trained for; teaching music to young people. I am excited for this coming year, knowing I will have great students to work with and will be host to a major jazz festival and a site host for a regional music festival this year. That's plenty to keep me busy. And I will will keep you posted, as always!

Sunday, July 25, 2010

Tubac Resort Trip

We like "staycations" a lot; living in Arizona there are so many great resorts to visit, since this state is a popular vacation destination. In Tucson there are several resorts that we have stayed at over the years - Westward Look, JW Marriott Starr Pass, Sheraton El Conquistador. There are several more that we have visited for a weekend in the Phoenix area, but this weekend we decided to visit Tubac Golf Resort and Spa, in the little town of Tubac, about a hour's drive from our home. It's near the Mexican border and is a beautiful, rustic property very popular during the winter months. In the summers rates are cheaper and it's a perfect weekend getaway.
 
All the rooms, and ours looked just like the picture I have included, are in casitas, little buildings that house just two adjoining rooms. There is a great spa on campus, offering all of the latest massage treatments, a hair salon, and three restaurants. Of course for the golfers there is a fabulous 27-hole course, complete with man-made lakes and herds of grazing cows. Staples, the main restaurants overlook one of the holes. Cows graze within view of thus idyllic setting.
 
So we packed up our overnight bags and trekked down to Tubac yesterday afternoon for our spa treatments, dinner and an overnight stay. The massages were fabulous; I've had many facials before but this one was absolutely one of the best. Linda's hot stone massage was also great. And dinner was wonderful too!. I snapped a picture of Linda as we ate.
 
The downer was the overnight stay. There were two weddings going on (the resort has a little chapel on its grounds for such occasions). Unfortunately we had the misfortune of being housed in a casita paired with one of the wedding parties. After the reception these people returned to their room and began to party at 2 am, not long after we had turned for the night. The carousing was intolerable and forced us to make three calls to the front desk. The third time brought the police, who broke up the party in the room. It simply moved to the lawn behind our room and carried on until about 4 in the morning.
 
Naturally we were not in a good mood at check-out and complained to the front desk. They must have been very sympathetic because they waived the lodging charge, leavng only the spa and dinner charges. They were also apologetic, explaining that the weddings were a problem this weekend. In all fairness Linda has been here before for a weekend with her mother. That was a delightful stay at that time. This one ended poorly. But I'm willing to come back again. A good chance will be October 30th, when trumpeter Arturo Sandoval and singer Marlena Shaw headline the Tubac Jazz Festival at the resort. Ordering my tickets on Monday!
 

Friday, July 23, 2010

So What Did You Look Like In High School?

I was looking through some old boxes today and came across my old high school year book and our wedding photo album. I'm definitely dating myself now but I graduated high school on June 19, 1975. I was 18 years old about to turn 19 on the 23rd of that year. I wasn't dumb, I just started late because my mom held me back a year so that I could go to school with my sister. We lived in a hard neighborhood. At one time I had a little natural going and I wore outrageous clothes: four inch stack shoes, wide bell-bottom pants and paisley shirts. Yeah, it was a seventies thing.  Of course I was in Army ROTC too, graduating with a brevet second lieutenant's commission. I never went into the army.
 
The second pic is nine years later, at our wedding. That was in my in-laws back yard. We had a small wedding with family and then a small reception afterward with friends and colleagues in a favorite Chicago Chinese restaurant, Cantonsia.  That date? August 17, 1984. I met Linda through a newspaper ad, in the decades before internet dating was born. We'd both been using newspaper ads to meet new people and struck gold on the third date for each of us, though I had a relationship just ending with a woman I had met through the ads months before.
 
Linda and I met in February of 1984 and we were engaged within two months. Everybody thought we were going too fast but 26 years later, I'm looking back and saying that we probably didn't move fast enough. It's just worked out. She looks just about the same of course, except for some gray hair. I have lost mine and put on sixty pounds. The weight I can shed; hey I can even fix the hair too if I chose to, or just shave it all, lol! At my age you can look back and feel bad or look forward and feel great. I choose the latter!

Thursday, July 22, 2010

Prized Students

Today I had one of those opportunities that means more to me than extra paychecks, and that was the chance to see deserving. talented and prized students receive the adulation they deserve. Yes it is something only a dedicated teacher would say; of that I must plead guilty.

I had been contacted by my superintendent in late May, inquiring as to whether or not I had a student or students available to perform the National Anthem at the Arizona Association of School Business Officers convention luncheon to be held on July 22nd in JW Marriott Starr Pass in Tucson. School is still not in session and I was mindful that I may have had difficulty finding anyone, but of course I had two very talented ladies (names/photos must be withheld) whom I could trust with preparing for this, especially since the organizers subsequently requested additonal music.

My two young ladies are seniors this year and among the most serious and responsible students that I have ever had. I contacted them via email exclusively and asked them if they could be available, and they readily agreed. I advised them to prepare additional music if they could in addition to the Anthem, which they sing as a duet beautifully. Both intend to prepare for careers in musicals and opera in college, so I gave them freedom to choose from that repertoire something appropriate. There would be professional sound in the hall so an accompaniment CD would be great if they had one. I asked if they needed any help and they both replied "No Mr. H., enjoy your summer, we'll take care of it."

With today's kids that's an awful lot of trust because kids are distracted by so many things nowadays that they can forget. Not these students, who are throwbacks. The prepared a fabulous routine to accompany selections from the Sound of Music and other famous shows, including a script and an excellent presentation. The thousand or so conventioneers in the hall were flabbergasted at the professionalism of the duo and of course heaped praise on the wrong person; me. I just typed a couple of emails, they did the rest.

It's working with students like these two that make my job enjoyable. Not easy, but enjoyable. I know that every school must have a few students who are so dedicated and so organized, but it's great to see them hard at work at my school. I have a feeling that this is going to be a great school year! Opening bell August 4th!

Wednesday, July 21, 2010

Beer Chili

I have so much home brewed beer in the house right now that I had to do something with some of it; hence, this receipe using beer. This is a simple receipe but tastes oh so good!

1 lb. ground beef
1 small white or yellow onion, medium chop
1/2 green bell pepper, chopped medium
1/2 red bell pepper, chopped medium
3 cloves garlic, chopped rough
1 tbsp olive oil
2 tbsp chili powder
1 tbsp chipotle chili powder
1 14.5 oz can pinto beans
1 14.5 oz can stewed tomatoes
1/2 cup salsa, any style
1 cup chicken stock or bouilion
2 12 oz. bottles of your favorite beer
salt and pepper to taste

In a large stockpot heat the oil and add the meat, seasoning with salt and pepper. Brown and dump in the peppers and onions, cooking until the onons are clear. Add the garlic and cook a minute longer. Do not overcook the garlic as it will burn and become bitter.

Add the stock, beans, tomatoes, beer and salsa. Stir to combine and the chili powder and chipotle powder. Stir and bring to a boil.

Turn down the heat and let simmer for about an hour. You may serve the chili with a dollop of shredded cheese and a crisp slice of baked bread. This dish is delicious with cold beer, especially on those blustery fall nights coming up.

Vacation Pics

I didn't take a lot of pictures during my stay at Riu Ochos Rios in Jamaica, mostly because I was so busy having a good time in the pool, bars and night club there.  The people were friendly and very eager to please. The only downer was that this all-inclusive resort was crawling with children. I've no problem with that but it does feel funny to be enjoying an adult beverage with a kid sitting at the bar with his parents.  I saw that a lot.  Had I the extra money I would have definitely spent it at a more exclusive resort, but that's hindsight. Hey, it was fun and I made the most of it, making friends in the process.

Tuesday, July 20, 2010

Driving in Jamaica

Now that was a trip! Of course they drive on the left so the steering wheel is on the right. Everything is out of sequence. The turn signal is on the right stalk, not the left as well. I found myself turning on my windsheld wipers a lot.

Roundabouts are interesting to. I sort of got the hang of it before I left but i'm not sure if I like them or not yet. Mostly the drivers are nuts. Most roads are two lane highways so there is lots of passing on the right into oncoming lanes. That's cool if the roads are straight, but of course the main highway winds. Oh yes, they honk a lot at each other and cut people off at the drop of a hat. I felt like I was driving a bumper car. But, despite driving 45 miles from the airport in pitch black and driving the same number of miles back to the airport in driving rain, I did okay. Still a memorable trip!

Monday, July 19, 2010

Vacation Pictures

I took this shot from my room though the screen door as I was searching through the drawer for a pair of swim trunks after lunch one day.  There was a lot rain one day and the next day it was exceptionally muggy.  I'm used to muggy Chicago summers in my youth so the conditions weren't really all that bad. Besides, there was always the pool! Riu Ochos Rios has two identical pools on two connected campuses. That one is for adults only, though they share restaurant and bar facilities.

Saturday, July 17, 2010

IMG00153-20100717-1027.jpg

A few from the viranda, Riu Ocho Rios on an overcast day.
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Tuesday, July 13, 2010

Vacation

Tomorrow I'll be flying to Jamaica for a little down time prior to school cranking back up the last week of July. That's band camp for me. I'll be posting pics as the weekend progresses. Alas, I could only afford five days four nights, so I'll make the most of it. Where am I staying? Riu Ochos Rios, about 45 miles from the airport. All-inclusive. Look out!

George Steinbrenner

I suppose that there has been no greater "villain" to the small market clubs in baseball than George Steinbrenner. He passed today at 80, a symbol of executive success extraordinaire, turning a 10 million dollar investment back in 1972 into a multibillion dollar sports empire.
Small market teams have long argued that he drove up salaries, bought up the best players and developed a monopoly with his New York Yankees franchise, funded in large part by his regional sports cable network.
They could be justified in saying that but I actually thing just the opposite is true. Because he spent money like he did, the structure of baseball levied luxury taxes on the Yankees as well as revenue sharing. That money went to the small market teams screaming the loudest. What did they do with it? Build up their minor league systems and develop their own superstars.
While many of those players leave after three years they are replaced by younger better players all the time. And now that Latin American and Asian are now streaming into the leagues the talent has never been better.
Thank you Mr. Steinbrenner.
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Monday, July 12, 2010

Big Papi

Yay Big Papi!! Scores one for the old guys tonight in the Home Run Derby. I'm not a part of Red Sox Nation but I really like David Ortiz. Great for him!

Sunday, July 11, 2010

Great Cookie Recipe Posted On The Trombone Forum!

Greatest Cookies Ever Created
Contributed by "slidemansailor"

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1-1/4 cups (2-1/2 sticks) unsalted organic butter
1/2 cup Sucanat
3/4 cup golden brown sugar, packed
2 fresh organic eggs from range chickens
1 tbs organic vanilla
2-1/4 cups organic whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon evaporated sea salt
1/4 teaspoon nutmeg
2 cups quick oats
1 cup raw, unsalted, organic nuts (almonds, walnuts, cashews, etc.), finely chopped
3/4 cup (9 ounces) organic chocolate chips, frozen
Preheat oven to 375°F. Soften butter and combine with sugars in mixing bowl and cream until light and smooth. Add eggs and vanilla and beat. In a separate bowl mix flour, soda, salt, cinnamon and nutmeg. Add to batter and mix well. Mix in oats and nuts. Add frozen chocolate chips and mix until distributed evenly. Scoop with a serving spoon into hand and make golf ball sized dough balls. Place on cookie sheet, leaving at least a dough ball's width between them. Bake at 375°F for 11 minutes (less if the dough balls are smaller). Cool on cookie sheet for 12 minutes and transfer to cooling rack for another 10 minutes before serving.




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The Trombone Forum Cookbook
Contributed 2008-05-31

More on Cliff Lee

Ironically Cliff Lee has a horrible record pitching in Arlington and debut was not surprising. There are some owners in the league who are upset that Texas has been allowed to take on salary. They are undergoing bankruptcy procedures as a part of the deal to sell the team. I don't see the Rangers signing him in the off season. I predict he'll be wearing his fifth uniform in two years come spring training. That's amazing considering his talent. My prediction: Pinstripes

Saturday, July 10, 2010

Saturday, July 10 Notes

It's a lazy Saturday and that's a good thing. I just realized that I have been inside all day. Inasmuch as you have to drive to go anywhere in this town that's alright. I saved gas money today.

I did a couple of productive things though; I bottled the second batch of beer and completed a requisition for new music this coming school year for my jazz group. I'm not done with requisitions yet. Two big ones to go.
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Friday, July 9, 2010

Microbrewed Beer

Last month I was given as a birthday gift a Mr. Beer brewery kit. Now trust me, I'm no beer drinker. I'll have one now and then but most are too bitter or too heavy for my tastes. The "German" beers seem like the worst for bitterness.

I was also skeptical about all the precautions needed for sterile conditions in brewwing because, well, sterile conditions scare me. So with all that on my mind I went about following directions to the letter and began brewing my first two gallons (!)of beer. It's a 14 day process at minimum, seven for fermentation and seven for "conditioning", where the beer is bottled in one liter bottles with a specified amount of sugar and allowed to sit for a minimum of seven more days. This step adds the carbonation to the brew.

Today was actually the fifteeth day, so I had popped two liters into the fridge a couple days ago. I opened one up today. Oh man, it's good! This one is a blond wheat beer, not heavy and just about right. Of course I quickly purchased an American golden brew too, and I have that fermentng now. Should be ready for bottling this weekend. I'll update you on that batch.

The Yankees and Cliff Lee

Seattle gave Cliff Lee to Texas for nothing! And they even paid the Rangers 2.5 million dollars to take him. I guess they just did not want to make the Yankees that much richer. Gonna watch this one, because I have a feeling it's not done.

7/10 Update:

Cliff pitched tonight so it was a done deal. I liked this deal because, sorry Yankees fans, New York does not get to buy up every player that they need on demand. But on second thought it may not be over. Lee is a free agent; with the sale of Texas in process it remains to be seen if they can sign him. So New York may yet get him.

The Yankees

Sorry @CaramelQTofTX, it looks like your Yankees have stalled in their bid to land Cliff Lee. I was dreading the idea of The Rich Getting Richer, but knowing that the Minnesota Twins, the arch-rival of my beloved White Sox, were next in line I'm disappointed that New York did land him. Maybe the Rays can steal him away from Seattle. Afterall, if we see New York or Tampa Bay again this year it will be in the playoffs. We still have 14 games with Minnesota yet to play.

KIng James and Miami

So The King has moved on to the Heat after what can only be described as an acrimonious parting from Cleveland. LeBron James has so much talent that you wonder if he was worried about his "legacy" had he chosen to play in Chicago, a great fit, or even in New York and did not win in either place. Championships are not guaranteed, of course.

So then this looks like a move to hedge his bet, to better ensure that he will eventually get that ring. Ironically it won't be next year. Miami has so over spent that they don't even have a mid-level exception this year under the Collective Bargaining Agreement. D-Wade, James and Bosh are going to be surrounded next year by a lot of ninth of tenth man roster players; in short, NBA minimum salary players and rookies. Hardly the type of team on which to begin a dynasty.

My best guest? Next year they are out in the second round of the playoffs. Perhaps in two years they will be championship material in terms of a complete team. If I had to predict the future, I'd see one or maybe two rings, especially if Kobe retires during this run. We'll see.

Thursday, July 8, 2010

KIng James

This LeBron James thing is shameful in it's excess. Ask yourself; would MJ, Magic, Bird, or even Kobe drag this thing out into primetime TV like he's done? Who really cares? It's basketball! That's all. LeBron James won't put one pea on my table - none of them will. I just can't get too excited about all of this.

Wednesday, June 30, 2010

Commercialism V. Art in Contemporary Music

I’m issuing disclaimers first; I’m an old-school acoustically trained musician and educator with advanced music degrees. I’ve studied the classics, undergone vigorous music theory, harmony and composition courses at the undergraduate and graduate levels, which included study with leading contemporary classical composers. I’ve studied under Darlene Cowles and George Flynn on the classical side. In jazz performance and arranging, I am a disciple of the late, great Mark McDunn.

I understand the musically creative discipline that it took American songwriters such as George Gershwin, Cole Porter and Richard Rodgers to craft what we now know as the Great American Song Book. I marvel at the melodic, harmonic and lyric genius that these great composers employed, and I am in awe of lyricists like Ira Gershwin and Oscar Hammerstein. Every bar, every strain of their songs is filled with musical wonder: richness of harmonic thought, melodic and rhythmic invention, form, and lyric cleverness. And let us not forget the contribution of Duke Ellington, America’s greatest composer (along with his partner, Billy Strayhorn)

It’s no wonder that great performers of yesteryear reveled in these musical joys; Fitzgerald, Vaughn, Washington, Holiday, Simone, Bennett, just to name a few, all fashioned wonderful, legendary music careers based on the harvest of these composers. The songs were filled with deep emotional feelings of love, loneliness and pathos on the one hand, and joy of life on the other. Listen to Ella Fitzgerald sing Cole Porter’s “Something’s Gotta Give”. No matter how bad a day you’ve had at work that song plays and you can’t help but smile.

The jazz musicians know how sturdy these musical structures are. They have subjected them to endless variation of their musical elements and arranged them countless times into big band arrangements and into every instrumental/vocal jazz ensemble conceivable. They hold up, because THEY ARE WRITTEN SO WELL.

I write this big preamble because there is now a new musical-cultural phenomenon at play in today’s music. The idea is that if a song sells, it must be good. And concurrently, if a performer makes money with this material, he or she must also be good. Well let’s take a look at what we are really dealing with.

First, much but not all of this music is Rap or hip-hop. I have rapper friends and I am not disrespecting their work. They are out in the public eye and are putting their reputations on the line in performance every day. What I am critical of is often the lack of musical scholarship, the lack of craftsmanship, indeed the lack of musicianship that is evident in the “composition” of too much contemporary music. Technology has taken away completely the need to be able to read, write or play music. Anyone who is computer competent can open a ProTools session and in a few minutes, fashion a “beat”, a rhythmic ostinato that can be rapped or sung over.

Beats are sold to performers, looking to get their name out into the public via production of medium such as mixtapes. Some of these performers and their performances are indeed good; but they are covered up in the cacophony of mediocre noise that is flooding the internet. Anyone, if they have the right equipment, can produce and upload a music video to Youtube, and through blog pages such as this, social networks like Facebook, Twitter and yes, even the aging MySpace, disseminating their work to the public. The problem of course is that there is an awful lot of this music out there now and many of the people in the age groups it is intended for recognize mediocrity and won’t buy it.

Alisha Madison, a twenty-something MBA candidate from LA says that rappers define success as commercial success. The problem with this definition she notes is that there are often more talented performers in this genre out there who have not found success. So then according to this doctrine they must be failures musically.

She’s right, it’s not logical; how can somebody more talented but not commercially successful be less of a musician than somebody who just happened to be in the right place at the right time?

Marie Simone, a talented young singer-songwriter from Kansas City bemoans the fact that today’s artists have often lost the craftsmanship of true musicianship. They don’t read or write music and have no knowledge of its conventions or history. They are more concerned with learning computer programs and not musical instruments, which she feels is a must. She also feels that there is a certain lack of integrity and scruples in getting this music out to the public.

The real issue is that there is no longer a screening mechanism. In all previous eras record companies carefully screened out submissions that they deemed unsellable for many reasons. With today’s technology it’s far more democratic. Anyone with an investment of about $2,000 can open a home studio with the right peripherals, programs, microphones and an internet connection. But it also means there is a lot of bad music out there, and too many bad performers too, with far less skills than the musicians of previous generations.

It makes your job harder as the consumer and market target. You have to wade through mediocre music and decide what to buy. Yes the mainstream and independent producers are still screening diligently what they include in their catalog, but too much of even that music is also now influenced by the practice of beat writing and vocalization over stock rhythms, most often slickly produced with computerized, synthesized backgrounds. What is missing? One word: ORIGINALITY.

That’s the true definition of great music, in any genre. How original is it? When the proper skillful mix of human emotions, musical elements, lyrics and orchestration are blended with talented performers, live or recorded, musical art is produced. We sorely need to restore this lost art!

That will be the subject of a future post.

Tuesday, June 22, 2010

Mexican Chicken Stew

This recipe was taken from television chef Dave Lieberman and is a model of simplicity using ingredients taken leftovers and common spices.

White or dark meat from a leftover supermarket Rotisserie chicken
1 cup cooked white rice, cold
5 cups low-sodium chicken stock
1 14 oz. can diced tomatoes, low salt
1 small onion, chopped medium
4 cloves garlic, chopped
2 Jalapeño pepper, de-seeded and chopped
1 Serrano pepper, de-seeded and chopped (optional if you want more heat)
½ cup chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
Dash salt
1 tsp Worcestershire sauce
1 tbsp olive oil

Cube or shred the leftover chicken (white, dark or combination) and set aside. Heat the oil in a large stock pot over medium heat and dump in the chopped onion, garlic and peppers, stirring until the onions are clear. Add salt to taste at this point and pour in the tomatoes, stock and chicken. Season with the cumin, chili powder and Worcestershire sauce and adjust salt, bringing to a boil. Cut heat back to low and simmer for 20 minutes. Add the cooked rice at the end and simmer for 5 minutes more, or until the rice is heated through. Ladle the stew in bowls and sprinkle the cilantro on top of each serving. Serve with tortilla chips and cold Mexican beer.

Sunday, June 20, 2010

Father's Day

So what does Father’s Day really mean? To me it has always been love of family, pure and simple. I never once thought that I would not be a father to my young son when he was born two years into our marriage. But that is the perspective of a 28 year old married man.

The fact of the matter is that last year one in four children of all races was born to un-wed single parents. The percentage for unwed Hispanic and black mothers is much higher. Those figures are on the rise. A disproportionate percentage of teenage parents make this trend even more disturbing.

A young man 16 or 17 is not prepared economically, educationally or in maturity to support a child the way children should be supported by loving parents. In fact it’s a fair guess that most aren’t even interested in taking on the job. Being a parent is a low priority and that’s perfectly understandable; they are still children themselves!

We have to do a better job in selling abstinence to our young people, and if that is not possible to be better at educating teens about birth control methods. When a child is born to children it overburdens family support systems and ultimately working people end up being stuck with the bill.

But it’s just not about dollars and cents. It’s about providing the child with a nurturing environment. Children having children very often pass them off to parents and grandparents to raise, so that they can return to being teenagers themselves. But it’s too late then, and it’s unfair to everyone else, most of all the infant.

Monday, June 14, 2010

Easy Jambalaya

I’ve prepared this for my family many times. It’s easy, and can be as healthy as you need it to be with the variations that I use.

1 Smoked sausage link (turkey or reduced fat fine), cut into thin slices

1 ½ cup cubed ham, cooked chicken breast or raw shrimp, peeled and deveined

1 cup uncooked white rice

3 ½ cup low sodium chicken or vegetable stock

1 14 oz. can diced tomatoes, drained

1 stalk celery, chopped

1 cup chopped bell pepper

1 cup chopped onions

2 cloves chopped garlic

1 tbsp extra-virgin olive oil

¼ tsp dry thyme

¼ cup fresh parsley

Dash Tabasco sauce or to taste

¼ tsp cayenne pepper (optional)

Dash salt (you won’t need much because of the sausage)


Directions:

Heat oil in a casserole pan over medium heat and add the vegetables. Stir until onions are clear. Add the garlic last to prevent burning. Add the meats. If using shrimp add near the end as they will overcook. Stir and add the uncooked rice, stock and tomatoes. Season with the thyme, parsley, Tabasco sauce, optional cayenne pepper, and salt.

Bring this mixture to a boil and reduce to simmer, covering with a lid. Simmer for 45minutes until the liquids have reduced and rice is fluffy. If using shrimp add now and stir in, turning off the heat and leave covered for an additional ten minutes.

Serve with crispy French bread and a light red wine.

Monday, June 7, 2010

Barry Yeoman's School of Hard Knocks Article

Barry Yeoman has written an update to his 1997 article on trade schools, Scam Schools http://www.barryyeoman.com/articles/scamschools.html in this month’s Good Housekeeping Magazine, p. 153, called School of Hard Knocks. For all those considering taking out student loans for one of these day-time TV show schools, the article urges caution, noting that at least at one school, student loan defaults are approaching 30 percent, unheard of figures for traditional state run college and universities.

What is it he’s warning about? Well there are a number of anecdotal stories he tells of students who complete a school’s program only to find that the “credentials” they have earned are not accepted by employers, especially in the medical technology feels. In some cases he states frankly that the degree earned isn’t worth the paper it’s printed on, and cites problems with non-certified, non-qualified teaching staffs, improper clinical programs and other issues.

For-profit schools are big business with federally-guaranteed loans now becoming a major player. The Education Department is currently investigating many of these schools and there have been some fraud cases filed. What Mr. Yeoman urges is proper research and gives some online information designed to help a prospective student make intelligent, informed choices before they commit.

Naturally, the industry is firing back, with a rebuttal put out by the Career College Association refuting Mr. Yeoman’s assertions: http://www.cca-now.com/2010/05/good-housekeeping-magazines-attack-on.html. It’s always good to hear both sides of any argument.

My experience in school accreditation is with North Central Association (NCA), which is responsible for certifying the academic rigor of high school and college programs. I have been responsible for overseeing my school’s accreditation process twice, so I know the steps needed to obtain an NCA seal of approval. Most public and private schools are members of this association; however, for-profit schools generally are not.

Before I would enroll in a medical technology, nursing or law program at one of these schools I would have a number of questions ready, including questions about their true placement rate after graduation. Some schools are boasting rates of 96-99%when in fact it’s been shown the rates are closer to 50-55%. That’s should ring bells, as well as a school’s “hard sell” recruiting approach. Do your research!

A great place to start is with the government database at: http://www.nces.ed.gov/collegenavigator This will give basic tuition information, demographic information statistics related to graduation rates and loan defaults. Why would you want that information? High dropout rates may reflect quality issues with the school, and high loan defaults could indicate students aren't finding jobs in the fleid they are preparing for.

Saturday, June 5, 2010

The Politics of Impatience

We live in a ready-made, on-demand, attention-dysfunctional, instant result society that has lost all sense of patience. We can get immediate entertainment satisfaction through our computers, satellite televisions, cell phones and other portable electronic devices. Consequently our time expectation between demand and result has shrunken out of proportion to what is reasonable with respect to real world problems and solutions.

How else can you explain the outrageously unfair demand for the Obama administration to cure our nation’s ills within one month of his taking office? The man had not even completed moving his clothes into the Lincoln bedroom when the talking heads on cable TV were raising instant gratification demands/expectations for a solution to two wars abroad, a banking system on the verge of collapse, record unemployment, bankrupt domestic auto companies, immigration, healthcare reform, and political malaise and gridlock in Washington. And this was only the beginning of the list.

We are to be reminded that none of these developed on or after January 20th, 2008, and some of them were inherited by Mr. Obama’s predecessor, who had 8 years to solve and create his own problems. Yet, here we are, demanding that Mr. Obama’s administration crack the Federal whip on the BP oil spill disaster, roll back the healthcare bill that passed after an entire year of strife, keep us safe from terrorists, reduce big government, crackdown on Mexicans crossing the border illegally, and oh yes, there are those two wars that he didn’t start.

We have become infant children collectively, who demand to be instantly satisfied when they cry. These problems are multi-faceted and multi-dimensional. You can’t open a box that contains instant solutions, unlike some of the simpleton solutions that partisan hawkers and doctrinaires bleat on television and talk radio. Where have healthy debate, negotiation, reasoned compromise and effective teamwork gone? We have ceded those concepts to radio and television political entertainers who blabber on and on at great personal profit and have allowed their narrow viewpoints to influence our national political discourse. This process has rendered the constitutional process irrelevant, and now we see a rise of racist viewpoints take the national stage. And that is the true concern regarding where this is all headed.

Friday, June 4, 2010

Favorite Chili Recipe

I love chili and have prepared many types over the years, but this one sticks out in my mind as one of my favorites, probably borrowed from one of TV chef Graham Kerr’s shows in the 1980’s. Yes it requires two types of beef!

1 lb lean ground beef

½ lb lean sirloin tip, cubed

1 cup pinto beans, cooked

1 cup defatted beef stock

1 cup red wine

1 tbsp olive oil

1 tbsp cayenne pepper

1 tbsp cumin

1 tbsp chili powder

1 can tomato paste

1 cup yellow onion, chopped

½ cup chopped green pepper

2 cloves garlic

Salt and pepper to taste

Marinate the beef in olive oil, adding salt and pepper. Add meat to a large Dutch oven, browning meat on all sides over medium heat. Add the tomato paste and stir, until the paste darkens. Add the onions, green pepper and garlic, cooking until the onions are clear.

Add the stock, wine and the cayenne pepper, cumin and chili powder, stirring the mixture. Reduce the heat and let simmer for two hours to reduce the liquids. Wine or stock may be added to replenish liquids if needed. You may also want to adjust salt level.

Serve the chili over pre-cooked pinto beans, which have been drained and rinsed, and a crusty bread.

Lemon Shrimp Over Pasta

This is one of our favorite summer dishes. We've been doing this dish so long that I don't even remember where we learned it. It’s fast, healthy and is especially good on those hot summer nights when you just don’t feel like eating anything heavy or working too hard in the kitchen:

1 lb tiger shrimp, shelled and deveined

¾ pound thin or angel hair spaghetti, cooked

2 tbsp extra virgin olive oil

1 lg garlic clove

1 hot red pepper, chopped fine or tbsp red pepper flakes

1 tsp lemon zest

3 tsp fresh squeezed lemon juice

3 tsp cilantro, chopped fine

¼ cup grated parmesan cheese

Salt and pepper to taste

In a large pan flavor the oil over medium heat with the garlic cloves and red pepper, removing and disgarding them before they turn dark and burn. Add shrimp to the seasoned oil and sauté lightly. When pink add the cooked pasta, lemon zest, lemon juice and cilantro, tossing lightly to mix well. Adjust flavor with salt and pepper to taste and serve immediately. Sprinkle portions with the grated cheese and serve with a green salad and a white wine.

Tuesday, June 1, 2010

Surgery Recovery, Day 5

Recovering from a major shoulder surgery is new to me and really does give me a whole new respect to athletes who have been injured and have worked their way back to competition level. You don’t see all the work they put in until they appear in competition the next season. But I know now that recovery it is difficult, painful and probably long, definitely one day at a time.

So the day after surgery the pain block that they had put into my neck had worn off and feeling had returned to my arm – boy did it ever! I won’t describe it as a sharp pain; more of a dull ache that becomes sharp if I moved my arm in the wrong direction. What made things worse were the pain meds, which made be sleep but really didn’t abate my aching shoulder.

Sleeping has been a real challenge. I slept upright the first night and over-enthusiastically decided that I would try my bed the second night, sleeping on a wedge with pillows to prop up the sling. Uh, no; there was so much pain and discomfort that I was driven from the bed back to the recliner. It’s been like that for four days now and I suspect I will be back on the reclining sofa again tonight.

I began the doctor prescribed exercises on the third day, which consists of leaning over a table supported by your good arm while letting the operative arm dangle free from its harness, making sets of little circles in either direction. It is a challenge because the arm cannot yet be lifted away from my body without sharp pain. I can bend it easily at the elbow close in but not away.

Today I have kept my harness off for at least an hour and want to begin extending that time. The more I have to support the arm with its own weight the stronger the muscles will become. I do suffer muscle spasms from the bicep up, but Linda explains to me that the muscle has been compromised and I can expect that until it heals. I’ll have to be patient but I am just not used to arm weakness, especially in my right arm.

Friday, May 28, 2010

My Experience With Modern Outpatient Surgery

Thursday morning I walked into the surgery suite of Tucson Northwest Surgery Center to have my torn rotator cuff tendon repaired. I have previously described how I hurt my shoulder. The check-in was very easy and quick; sign in at the front desk, show my insurance card and pay my share of the surgery center fee not covered by insurance. My wife, Linda, was with me.

My name was called quickly and I was led to Pre-Op, where I stripped off my clothes and changed into a surgical gown. Everybody was nice. The prep nurse started an IV after making Swiss cheese out of one vein in my hand. It kept rolling and she was not happy with initial stick. It hurt like hell, to be honest. She eventually took that one out and found a second, vein. This was easier but still painful.

What followed was a dizzying array of nurses and doctors, all with questions and explaining what they were there to do. I didn’t see my surgeon until the end. The prep nurse returned with Vicodin and Celibrex, which the surgeon wanted I my system first. The anesthesiologists (yes there were two) explained that this surgery required a pain block; the injection of a drug into a neck nerve that would deaden my arm for 18-24 hours. The used an ultrasound to find the nerve, and then they administered “happy juice”, self-described by the senior doctor. I cared less as they inserted a big needle in my neck. I never felt it.

I was aware of things as I was wheeled into surgery but only vaguely. I do remember them putting me onto the operating table and reading the manufacturer label on the oxygen mask. Last thing I remembered was the senior anesthesiologist, a rocker type in a Phillies surgical headdress, said “nite-nite” and I was gone.

Seconds later I awoke in the recovery room, Linda sitting by the bedside and talking to a doctor that she knew. I was there an hour until my head cleared and the line removed from my arm. I was trussed an elaborate sling and I could not move my right arm. It didn’t even feel like it was a part of my body. But I was in no pain. Rather stiffly I was dressed and helped off the bed. They wheeled me out to our waiting car and off we went. In at 9:00 and out at 2:30. And that’s modern outpatient surgery!

Today, 24 hours later, the pain block is gone and I do feel stiff and sore, but it’s manageable. I do have a sore throat from intubation, but I always get that. This was my forth surgery. I look forward to a very speedy recovery. Today was better than yesterday, and tomorrow will be even better.

Wednesday, May 26, 2010

Reagan And The Politics Of Cynicism

The Presidency of Ronald Reagan gives pause to reflect on America in the 1980’s as a time of triumph over the evil of the Soviet empire but also as an era of missed opportunity for some Americans here at home.

Ronald Reagan, the conservative populist, rode into the White House in a stirring campaign against “Big Government”. Most Americans listened enthusiastically to the man and not the message. Indeed, Reagan was one of the most charismatic presidents of our time – one has to go all the way back to JFK to find his rival. He was affable, likable and hard to be mad at for very long, even if you disagreed with him in the most fundamental way. His winning personality and good-natured social skills had a way of disarming even the most vocal critic.

Yet we as minorities living in the big cities knew instantly what Reagan meant by “Big Government”. He meant to disable the social and economic programs that had been in place since the Great Society to help minority Americans climb out of poverty. The record I believe bears this out – government spending certainly did not decline (and neither did the size of the government) during the Reagan years. Instead, we ran up horrific deficits on defense spending and passed those enormous tax credits to the wealthiest Americans and businesses. Sure, the economy jumpstarted and the Soviet Union collapsed (it was going to anyway), but at what cost to the cities, unions and farmers? And was the recovery enduring?

It was the beginning of the politics of cynicism, a Republican playbook that is still being run today – say one thing and do something else, all the while hoping that voters won’t catch on. It’s been a winning formula for Republicans. Today’s brand of cynicism has reached new lows, with talk radio and talking heads continually engaging in closet racist code-word gamesmanship. Purveyors of such political trash talk are raking in fortunes as they continue to mislead easily misled non-thinking Americans down a disastrous path for our country.

I would argue that blacks and Latinos have never really recovered from Reagan’s onslaught. Take a look at the unemployment rates in urban black communities across America today and my point is proven. Better still, walk through the west side of Chicago or Detroit during any normal business day and see how many jobless men and women are out on the street corners. It is a staggering waste of potential and we ought to be ashamed of ourselves for permitting this to continue in the greatest nation on earth.

I grew up in the 1970’s in a poor family in the Chicago area. We didn’t have much money but my family placed a high value on education. Fortunately, there was a government in existence at the time that was willing and able to lend a helping hand to families like us with reference to college financing and I was able to earn scholarships because of my hard work, grades and financial needs. I turned those advantages into a master’s degree in education at a good school and have been able to rise out of that poverty to help others. I can’t honestly say that students coming up in the 1980’s during the Reagan years and after had the same kind of help from the government, because those doors were being closed to finance the Reagan Administration’s other goals. It is much harder today for a poor person to finance a four-year college degree today and that is wrong, yet, it is a legacy of Ronald Reagan that few will want to acknowledge.

Reagan was truly a “Teflon” President in many ways. His popularity was so great that I doubt that a Clintonesque scandal like the Lewinsky affair would have hardly been front page news. Yet, his administration’s Iran-Contra scandal was a complete disgrace that should have had far more repercussions than it did politically. I am convinced that the sad irony of the situation is that the weapons Reagan’s people peddled to the Middle East are killing American soldiers today in Iraq and Afghanistan. No one will talk about that either and that is yet another national disgrace.

So now we have an African-American president and the playing field has been leveled, right? Far from it, I am afraid. President Obama was assailed by the right even before he took office, demanding that he repair overnight a morass they themselves designed and perpetrated on the American People and the National Treasury. The Politics of Cynicism elevated to the level of art form.

To obfuscate, delay and derail Obama’s earnest attempt at fixing eight plus years of Republican refuse, including a war in Iraq that should never have been fought, the right has thrown one road block after another in his path; financial reform, jobs, bailouts, healthcare, and immigration. The whole Tea Party movement is built on a mountain of lies and cloaked racism about Democratic government spending. Who threw open the doors of the National Treasury and allowed trillions of dollars to be poured into an illegal, unwarranted and unjust war in Iraq? Let’ see, repairing US infrastructure or nation-building in Iraq; which is a better idea? Yes, Saddam Hussein was an evil man; yes he killed hundreds of thousands of innocent people (so have we). Even George H.W. Bush understood that removing him would create a huge power vacuum that Iran only happily was willing to step into. Like they have!

The politics of this nation was built on the premise that political parties would come together to debate issues, compromise when necessary and construct laws and policies based upon a consensus. The politics of cynicism, introduced by the Reaganites, have subverted that idea into an all or nothing political debate ruled by the threat of filibuster, a concept the Founding Fathers did not even choose to embrace when they wrote the Constitution. It’s a senate rule! Yes, Washington is broken, and it has been such a state since 1981. President Obama is waging a brave fight against this busted play of a political game. He’ll make mistakes, but I support him and will do what I can as a private citizen to work for his success. Enough people in our country are still open-minded enough for him to succeed.

Parmesan Biscuits (From Scott Hargrove)

These biscuits are an awesome treat, but they are sinfully rich, so only on special occasions!

Yield: 8 2-inch biscuits

2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into eight pieces, chilled
1/4 cup grated Parmesan cheese
3/4 cup milk

Whisk together the flour, baking powder and salt in a large bowl to blend. Using fingertips, rub the chilled butter into the dry ingredients until the mixture resembles course meal. Stir in the cheese.

Add the milk and stir until the mixture is evenly moistened and forms dough.

Sprinkle a clean work surface with flour. Scrape the dough out onto the floured surface. Gently pat the dough out until it is about 1 inch thick. Cut rounds out of the dough using a 2-inch biscuit cutter. Evenly distribute the biscuits on a non-stick baking sheet or a sheet covered with parchement paper and bake in a 375 degree oven for 12-15 minutes, or until risen and well-browned.

You may also distribute the dough over your favorite pot-pie filling and bake as directed above.

"Mutha" Sauce (Another Marilyn Davison Favorite)

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
Pinch Kosher salt $ freshly ground black pepper
2 tbsp minced garlic
1 can (28 oz.) tomato paste
2 cups Hunt's ketchup
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup fresh lemon juice
1/4 cup molasses
1/4 cup cayenne pepper or Tabasco
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tbsp chili powder
2 tsp freshly ground black pepper
1/2 tsp ground allspice
1 tbsp Liquid Smoke flavoring (optional)

In a large saucepan, pour in the oil. Set over medium-high heat. Toss in the onions, green peppers and jalapenos and stir. Season with salt and pepper and cook til soft but do not burn. add the garlic and cook one more minute. Add the rest of the ingredients except the Liquid Smoke.

Bring to a boil, then simmer for 10 minutes. Swirl in the Liquid Smoke if desired and let the sauce cool. Pour it into a glass container, cover and store in the refrigerator til ready to use. makes 6-7 cups.

Use on ribs and other ork cuts, chicken or shrimp. Best used in the oven as the sugars will burn over open fire.

Good Times BBQ Sauce (A Favorite)

From Marilyn Davison (Dinosaur Bar B Que Cookbook)

1 bottle (24 ounces) Hunt's ketchup
1 bottle (12 ounces) Hunt's chili sauce
1/2 cup firmly packed dark brown sugar
1/4 cup water
1/2 cup cider vinegar
1/2 cup honey
1/2 cup molasses
1/2 cup Coleman's dry mustard
2 tbsp red pepper flakes
1 tbsp celery seeds
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp liquid smoke flavoring
1 tsp onion salt
1/2 tsp Tabasco
1 chipotle chile in adobo sauce, minced

Combine all ingredients in a heavy saucepan Add 1/4 cup water to the ketchup and chili sauce bottles and shake well to get as much of the liquid out as possible.

Place over medium heat and bring to a boil. Reduce heat and simmer gently 45-60 minutes.

Use immediately or store the sauce in the two empty bottles. Keeps in the refrigerator for several months.

Thoughts Before a Surgery

Back in August 2009 I was rear-ended at a stop light on a bright Saturday morning. I drive a truck so I hardly felt anything, although there was a jolt. I didn't feel any pain at the time, but a few days later I was moving furniture and I felt a sharp twinge in my shoulder. I knew right then that something was wrong.

A subsequent MRI revealed a partial tear in my rotator cuff tendon, probably caused by the seatbelt in my truck. The orthopdedic surgeon that I saw prescribed a conservative approach. He ordered six weeks PT and then another evaluation. Tendons don't heal on their own but with strengthening of the muscle around it we hoped that the work of the torn tendon could be reduced.

I followed the program faithfully and the arm did improve, but in the end there was still pain. I had a second MRI done, with dye injected into the shoulder (that was painful). This time the images revealed a 90% tear. That was enough for the surgeon to recommend arthroscopic surgery.

So that is were I am right now. Being a trombone player, it has been tough to practice because of the pain. I took leave from the Civic Orchestra of Tucson after the injury was diagnosed and could only play one concert this season with them. I took other assignments but in the end knew that I needed to get this done.

Tomorrow at 9am I go into surgery, for what has been described as an hour procedure. I have had surgeries in the past and I am never at ease with them. I don't usually do well with anesthesia and of course I'll be without my right arm for six weeks. Linda will be with me the whole time so I feel comforted in that fact.

But it's also an opportunity. I can't play trombone of course, but I should be okay with guitar. That will help keep me musically active. At least I hope so. We'll see how it goes.

Tuesday, May 25, 2010

Johnny Carino's Spicy Shrimp and Chicken

For The Spicy Romano Sauce:

1 pint heavy cream
4 tbsp butter
1 tbsp salt
1 tbsp pepper
1/4 c Romano Cheese
1/4 c Parmesan Cheese
2 tsp cayenne pepper

Spice Shrimp and Chicken:

1 1/2 oz. melted butter
3 oz. slice cooked chicken
2 oz. black tiger shrimp
1/2 cup sun dried tomatoes
1/2 cup green onions
1/2 cup sliced mushrooms
10 oz. cooked penne pasta
1 pinch of salt, pepper, and garlic salt
1 oz. heavy cream
6 oz. Romano sauce

To Prepare the Spicy Romano Sauce

Melt butter in a hot saute pan. Add cream, salt, and pepper, and heat to a boil. Take off flame and fold cheeses and cayenne pepper into sauce. Allow to sit for 2 to 3 minutes after the cheeses have melted. Set aside.

To Prepare the Spicy Chicken and Shrimp

Combine melted butter, chicken, shrimp, oinions, sun dried mushrooms, salt, pepper, and garlic salt in a hot saute pan. Saute for 2 to 3 minutes to ensure the shrimp are fully cooked.

Add heavy cream and Romano sauce to saute pan and allow to thicken.

Once sauce begins to boil, add cooked penne pasta. Toss and serve Immediately.

Linda's Killer Sangria

4 c red wine (Merlot is fine)
3/4 c good brandy
1/2 c Cointreau or Grand Marnier
1/2 c sugar (to taste; you can reduce this amt)
8 tblsp fresh lemon juice, squeezed
1 orange, slice thinly
1 slices (yellow cling) drained
1/4 cup coctail cherries

Combine all the liquids in a pitcher and add sugar, stirring until dissolved. Combine with fruits, stir, cover and refrigerate at least an hour, but best overnight. Serve with chilled glasses and ice.

Dirt or Mud Cake

INGREDIENTS

16 oz Oreo cookies, ground
8 oz cream cheese
1/4 c margarine
1 c powdered sugar
8 oz tub Cool Whip
2 sm pkgs vanilla instant pudding
3 1/2 cup milk
1 boxed cake, any flavor

DIRECTIONS

Cream together the cream cheese, margarine and sugar. Fold in Cool Whip. In another bowl prepare pudding with the milk and fold the pudding into the cheese mixture and chill.

Follow cake mix directions and bake, let cool and cut into cubes.

ASSEMBLY

Using a flower pot, large bowl or large tall sided baking pan line the bottom of each with foil and alternate with layers of cake, pudding and cookie mixture. Finish with cookies on top. Chill and serve!

Random Thoughts On A Tuesday Afternoon

So I've just had a light lunch and contemplating getting on the recumbent bike after this settles to run some of this off. I want to use much of this summer to get back into a fitness routine after I recover from shoulder surgery this week. That's a arthroscope but frankly all surgery scares me.

I've had to let my exercise routine go in recent months due to the pain that I have been in and my busy teaching and concert schedule. That's gotta change because I want to lose 30-40 pounds. before the end of the year. That's a doable target for me. But in order to accomplish that I've got to cut out sweets, breads and most of all my precious mixed drinks. One or two a week maybe, but not every day. We'll see.

Blogging is new for me for sure. I want to create an e-book exchange for new authors but I don't know where to begin. Of course I have my own e-books to sell.