Different Types of Chefs

I was talking briefly with Rob of Curious Kumquat a couple of weeks ago when he mentioned an online "controversy" about different ways chefs are. He said that the ongoing dialogue was mostly about the usual tired old line that women chefs are nurturing and male chefs were not. This seemed to apply mostly to the food they do as well as its presentation. I said I fit the nurturing model. He said he fit more of the big bold alpha model, though he didn't use those exact words- and I hope if he reads this that he will remind me of how he phrased it, because I remember the gist but not the exact words (and I will quote him here.)

But thinking about it as time has gone by I realized how many different types of chefs I've had the pleasure and misery to work with in my 40 years in the business. Not all of it is about the final product and the dining experience. I've worked with other nurturing male chefs- my favorites were 2 chefs (Bonya- spellimg?- & Sonnenschmidt) when I was a student at the Culinary Institute of America (CIA) and my late mentor Gordy Brenner- who never went to school but learned the old apprentice method by working in better and better places throughout his life, was a close friend of the family & sat down with me when I told my parents I wasn't going to be a doctor and was dropping out of college for chef school. I've met many a nurturing female chef, though I have increasingly met more who aren't as the years have gone by- though much less frequently than non-nurturing male chefs. Their food and it's presentation did fit the nurturing model.

I've worked with prima donnas who were sometimes as good as they thought and other times were not. Of those who were good, a few would come off of their pedestal- when they were placed there by a loving public- and would actually deign to teach you from time to time. The food they presented was usually big and bold- cutting edge; but that doesn't guarantee it was always good. Of course a nurturing chef can still be a mediocre to bad cook, despite all the good intentions. There were few of them who were nurturers, but it can and does occasionally happen. I usually found that their food tended to the bold with a few down to earth dishes thrown in the menu to keep from scaring the, as we used to call them, non-gourmands off. Of those chefs whose primadonnahood was a matter of their own publicity machine or that of the owner of the restaurant, well  I've never met one who would teach his/her underlings how to improve their skill; though I'm sure some who would must exist simply by the the random chance of the universe. Too many of these self created big names- at least in their own minds- fall into the next category.

This is, in my experience, an almost exclusively male chefs- those threatened by skilled underlings. These are- in the past before Politically Correct behavior was enforced by law as well as convention- the guys who threw knifes at you when they were displeased. They would try to beat you down to elevate themselves, but at the same time were afraid to be shown up.They would try to either secretly or blatantly learn how you did something so that they not only could take the credit, but duplicate it after you left; either of your own free will or by firing- though many made you miserable enough as a way of forcing you to quit. After all, it saved the business from paying out unemployment benefits. I've never met a woman chef with these behaviors, though in this day and age they probably exist. I never lasted more than a couple of weeks with these guys- I'd quit rather than be verbally and potentially physically abused- and was glad that, as far as my experience, there weren't any at the CIA in Hyde Park, NY back in 1977- 1979. If you meet a future prima donna, whether they will be a bastard or one of the good ones, because they will always make sure that they find a reason and way to call attention to themselves. These guys produce food that is almost always cutting edge, often its not very good but people will eat it due to its trendiness until they discover something better.

Another chef I found tough to work for was the one who perpetuated the "War" between the back of the house (kitchen staff) and front of the house (dinning room & bar staff); though sometimes it seemed like some of these chefs teamed up with the front of the house to make war on the customers. I've mostly known men, but a few women as well, who saw life as a struggle to be won on a moment by moment basis. Many a restaurant run this way had high staff turnover, as well as lacking in a reasonable level of repeat diners. I never stayed such places for long. The food could be great, but the atmosphere, even in the dining room, was often tense. It is amazing how many restaurants used to be like this. Since I don't allow it and have been self-employed for 13 of the last 16 years I have no idea how frequent it still is.

There are the burnt out chefs that has lost their passion. These hardly teach at all, though they aren't stingy with their knowledge; they just are going through the motions and need to be badgered to share information and techniques. If your working for one of these you often have the chance to do things your way, though you also end up doing more work than you've signed up for and may be qualified to handle. A similar type of chef is one in "leaving mode"- they are getting ready to retire or have given notice and just don't care any more. The same conditions apply, but for different reasons- the passion might still exist for cooking, but not for the restaurant they are currently at. The food varies by chef in quality and style, but it is often obviously done by rote.

Most chefs are just hard working people looking to earn a living and make sure that their guests have a pleasant dinning experience that they would want to repeat. They teach when they can, shout if they feel that its the only way to get stuff done right and work keeping a smooth running kitchen- and by extension- restaurant. They more often than not succeed- though the greater majority will never get recognition outside of their immediate circle of regular guests and the small local  newspaper. They work their whole lives doing what they like best, never dreaming of a Food Network show or the need to be wealthy, but hoping that one day that statewide or national magazine/newspaper gives them that good review, guaranteeing them a good- if not great- career and living. They do various styles of food, from nurturing to cutting edge, but it's usually good, hardy fare that satisfies the publics' needs and keeps the guests returning.

Finally we get back to the nurturers. Yes, the first female chef I worked with was nurturing. I and some of my closer friends felt a desire to shelter her as she taught us at the CIA. She was the only female chef teaching at the school. I learned a lot from her and enjoyed the Pantry class she taught; which many of the male chefs at that time strongly believed was all a woman chef was good for. My friend Gail (I've always been terrible at names and can't remember Gail's last name nor how she spelt Gayle) and I got to dine at her house. We got to call her by her first name, Lucy; and we respected her skills and felt affection for her. Unfortunately I cannot recall Lucy's last name- I've emailed the CIA asking for it to put it here. More unfortunately, I remember what some of the male teachers and most of the students, (male and female) called her- "Juicy Lucy". I put that name here hoping that someone can give me her complete name so I may honor her. My Bernaise sauce would not be half as good as it is without Lucy's teaching and nurturing; nor would my Monte Cristo and other things she taught us. Many a women chef I've worked with over the years and a lot of men who are just hard working stiffs are nurturing of their staff and guests. Even a handful of prima donnas are. They always include food with a presentation that is comforting as well as often delicious.

By the way, before I am accused of calling each chef who does bold, cutting edge food  a "prima donna," obviously not all are; though in my experience most are. There are always exceptions to each rule. But for those who are prima donnas, I believe they should embrace that side of their personality! Use it the way I use my calling myself, " a good Jewish grandma." It is a significant part of not just my approach to cooking and teaching, but of who I am. It is part of how I "market" myself because it reflects my approach to food and life. Prima donnas should do no less.

There are always chefs who combine aspects of each type. It is only the threatened, non-teaching, legend-in-their-own-mind types who I have no use for. I've fired several of this type- usually just out of chef school. All the others I have been able to work for and with. Thankfully, few of those who helped shape me and my career were anything other than nurturers and good hard working stiffs. It's what I try to be to each employee I've had. I don't always succeed, but teaching and nurturing is my goal for my guests and staff. And, of course, a truly unique dining experience.

UPDATE: I had written to the CIA to get the exact spelling of Bonya's name and the last name of Lucy, but have not heard back. My apologies.

Recipe: Lebanese Beet Salad

One of our most popular dishes, this autumnal salad has convinced many a person who thinks they hate beets that they were wrong. Only use fresh beets, which are coming into season- canned have the taste that most of you who hate beets despise. Pomegranate molasses/paste can be found in specialty and some ethnic grocery stores. Or else you can cook down 1 1/2 cups pomegranate juice until it yields 1/3 cup for the recipe. The brands of pomegranate molasses I like best tend to be darker in color versus redder in color if you have several to compare.

• 2 lbs fresh beets, trimmed
• 1/2 cup fresh parsley, chopped
• 1/3 cup pomegranate molasses/paste
• 3 Tbs extra virgin olive oil
• 2 Tbs yellow onion, small diced
• 1 Tbs fresh lemon juice
• 2 tsp fresh mint leaves, chopped
• 2 tsp garlic, minced
• 1/4 tsp salt
• 1 pinch nutmeg

1. In a pot large enough to cover the beets with water boil the beets until a pointed knife easily pierces to the center of the largest beet- approximately 40 minutes, depending on the width of the beets. Drain and cool until comfortable to handle, but still warm.
2. Peel the beets by scraping with a paring knife. (The red color of the beets will stain your hand if you don't wear gloves while handling them. Most of the color will wash off immediately, but the rest will be gone within 24 hours. I do it without wearing gloves, but then I'm a restaurant owner and therefore insane.)
3. Cut the beets into 1 " cubes.
4. In a large bowl whisk together all the other ingredients. Add the beets and toss.
5. Allow to marinate at room temperature for 2 hours. Serve then or refrigerate until later.
6. Serve this salad over a bed of mixed greens and garnish it with a little extra chopped fresh mint.

Yield: approximately 2 lbs or enough salad for 6 to 8 servings.

Tastes great cold or at room temperature and will hold in a sealed container up to 10 days under refrigeration.

Travel/Tasting Dinner/Cooking Class- My Next 36 Hours

Tonight I drive to Tucson to do a radio interview Friday morning on "Wake Up Tucson" at KVOI 1030AM- it's at 7:10am Tucson time & 8:10am Silver City time. An ungodly hour considering I usually go to bed around 3am. But being there in person means I can bring some tasters of food for the hosts.

I return to our Friday night 6 Course Spanish Food & Wine tasting dinner. Details at www.silver-eats.com under Events page. Banquet seating at 6:30pm. Reservations recommended.

Then on Saturday morning we have the Complete Meal Cooking Class where we're going to put together a 5 course dinner for family and friends. Expect a  good turn out, but a couple of spaces are still opened.

What this all means is I won't be posting another recipe for a few more days as I catch up with myself. Don't think I could have done this before the CPAP and have done it right.

Thanks everyone for your patience.

Recipe: Harissa Aioli

This recipe combines things you've learned in other recipes on this blog.

Though I'm sure others have thought the way I have, it just seemed to make sense to me to combine French and Moroccan sauces together. Much of that region of North Africa had been French colonies up through the the beginning of the second half of the Twentieth Century. Not a pretty part of history, but an excuse to combine French and 'Moorish' cuisines. Besides, France has a large Algerian population that I'm sure has chosen to do similar fusion of cuisines. And even if they haven't the Spanish have looked back to the time of the Moorish Caliphate and found inspiration for fusing Spanish and North African cuisines, so why can't I also do that with French cooking?!

Harissa is a Moroccan hot paste. Aioli is a French garlicy and lemony mayonnaise. They combine and make a marvelous sauce for meats, fish, cheeses, omelets and even French Fries. Adjust the amount of Harissa up or down from the amount given in this recipe according to your personal tolerances- the following is how we make it in the restaurant.

In a food processor blend:

• 1 cup of mayonnaise, make the linked to recipe on this blog or store bought
• 3 to 4 Tbs Harissa, make the linked to recipe on this blog or use store bought ( found in specialty stores) dependent upon how hot a given batch is
• 2 Tbs garlic, minced
• 1 1/2 Tbs fresh lemon juice
• 1/2 Tbs Dijon mustard

That's it! If you are making the mayonnaise from scratch, make it first and THEN add the other items. Enjoy!

UPDATE: Sorry, I forgot to put the Yield: approximately 1 1/2 cups. Also it will refrigerate and last a good 2 weeks in a sealed jar or container.

Keeping Up with Myself

I've promised several different recipes on this blog and I will eventually do them all, though events and requests are changing the order. There will be a new one soon.

I WILL be on Tucson radio this week- Friday 8/26 on KVOI 1030AM at 7:10am Arizona time/8:10am New Mexico time. The show is "Wake Up Tucson" and it will be broadcast online as well. I'll be there in person, bringing some cold items from our present Summer menu for them to try. Looking forward to it- it 'll be fun. Plus I'll get to do some Trader Joe's shopping while in the big city.

Busy week coming up period. Besides the radio show we have a 6 course Spanish Food & Wine Tasting Dinner later that night. A cooking class teaching people how to cook and serve a 5 course dinner in a couple of hours and  a small catering this Tuesday. I'll be getting only part of Thursday for editing the cookbook since I'll be driving that night to Tucson- for those who don't know Sous chef George and I are each going to a 5 night work week- he has Tuesdays off and I Thursdays.

I'm also working on getting lots of votes for my Carrot Cake on www.getbacktoscratch.com Every time guests agree that its a great carrot cake we ask them to go to the site and vote for it. I find the whole process embarrassing, but in this day and age it seems you need to do such things just to get guests in your door, let alone get recognized as a worthy place to dine.

Oh well, life can be busy, but thankfully its not stressful. See details for any of these events on the restaurant website or on Facebook. Meanwhile, as my brother says, "Live. Love. Laugh." Lif is too short to do otherwise.

Extra Day Off

George and I have started something new this week. He is taking Tuesday nights off and I'm taking Thursday nights off; and we're also sharing the early morning Tuesday delivery check ins by each of us doing every other Tuesday versus me doing all of them. I needed the day off yesterday because I actually didn't feel all that great. But I feel lost having not been there last night, even though it was slow and not much happened. Maybe I have control issues I just didn't realize I have?! I just know I feel like I used to feel when I missed a day of chemistry lab when I was in college- like I missed something important. Oh well, guess I'll have to get over it. Though I didn't feel good yesterday and so did nothing, the extra day off will give me more time to finish editing the cookbook.

Old Friends/New

Because of a fantastic visit from my friend Dondi Dandelion I have begun reestablishing contact with old friends from my days at Twin Oaks Community (an thriving commune from the 1960's). It was so great catching up with her and starting to catch up with old friends via Facebook. This neo-Luddite wouldn't have said this even a week ago, but Facebook ain't too bad. Now to arrange a visit back east, besides to get married next year (on June 5th- our 20th anniversary) in NYC where gay marriage is legal. (Yes, New Mexico law accepts any marriage, even one that cannot be established in NM, as long as it was legal in the state or country it was established in.) Hubby Amberwind has suggested we drive instead of flying next June so that we can catch up with folks in Virginia. If all goes well, that is what we will do. And my ex-wife Thea Putz said that she would try to be there. Now that would be closing a circle.

Recipe: Carrot Cake

This is the Carrot Cake recipe we use in the restaurant. I love it because it is light, non-oily and tastes great. It is also reasonably healthy as it is not high in added sugar. Actually, we joke about it being a great breakfast since it has vegetables, fruit, nuts, eggs and, when iced, dairy.  And my local diabetics see little change in their blood sugar levels when they have one of our usual slices. I just know that I've never been more pleased than with this recipe.

Amberwind has called it the "World's Best Carrot Cake" over most of the last 10 years and only 3 people have ever disagreed with him. You'll have to come in and eat at the restaurant or get my cookbook when its in print to find out why they disagreed.

Preheat your oven to 350F degrees. Take a 10" round baking pan and spray with pan spray and then lightly flour. To make the cake:

• 3 cups grated carrots (feel free to use a food processor grating wheel)
• 2 cups sugar, I prefer turbinado
• 2 cups all purpose flour or 1 1/3 cups all purpose & 2/3 cup whole wheat flour
• 1 cup raisins &/or currants
• 1 Tbs baking powder
• 1 tsp nutmeg, ground
• 1 tsp cinnamon, ground
• 1/2 tsp cardamom, ground
• 1/2 tsp salt
• 1 pinch coriander seed, ground
• 4 eggs, well beaten
• 1 cup canola oil

1. Thoroughly mix all the ingredients in a bowl EXCEPT the eggs & oil.
2. Beat the eggs and oil together and add to the bowl and mix by hand to prevent over beating.
3. Pour all the batter into the baking pan. Place the pan on a cookie sheet and bake for 1 hour.
4. Spin the cake from front to back and bake approximately 15 minutes more. Test with a toothpick- it should come out clean when inserted towards the middle of the cake; the cake will also have begun pulling away from the sides of the pan.
5. Let cool about 1 hour on a cooling rack. Run a thin pointed knife around the edge of the pan when cool enough to comfortably handle.
6. Put a plate large enough to completely cover the cake pan upside down on top of the pan. Turn over holding plate and pan as one. Lightly tap them both on a counter or table, all around the edges. Cake will detach from the pan to sit upon the plate. Ice when cool, or refrigerate until ready to ice.

This frosting is quick and easy and makes the cake a classic:

• 15 oz cream cheese or neufchatel low fat cream cheese, softened
• 2/3 cup unsalted butter, softened
• 1 3/4 cups powdered sugar (you can sift it, but i usually don't bother unless its real clumpy from humidity)
• 2 1/2 Tbs 2% milk
• 4 tsp pure vanilla extract
• 2 pinches nutmeg

1. Using a stand mixer or electric beater, beat the butter and cream cheese together until smooth.
2. Add all the other ingredients and beat until smooth.
3. Refrigerate finished icing until you are ready to ice the cake. Re-beat if chilled before icing.
4. TO ICE: Cut the cake into 2 layers with a long serrated knife. Spread a nice but not too thick layer of icing between the layers of cake. Use the rest of the icing to ice the entire top and sides of the cake. This icing is rich enough you don't need a lot and the recipe doesn't make an overwhelming amount.
5. Serve. Refrigerate any unused portion- it will last up to 2 weeks when stored into a burpable plastic container.

Yield: 20 slices/cake.

Most people don't know that restaurants and bakeries often prebake their cakes and then wrap the cooled cake well and freeze them- you can do the same. The cake will last up to a month in most home freezers when wrapped tightly. Defrost by taking it out of the freezer the day before icing it. The icing will last a week to 10 days before using if stored in a burpable plastic container.

It really isn't very hard or time consuming to make, so please try it. Enjoy!

A Tucson Sunday in Silver City

It seemed like nearly every table we had tonight was from Tucson. It was mostly a fun night, except the first table would have been happier at a pizzeria. (I don't understand why people don't get that they can't just ask for random changes in my recipes and expect to have the waitstaff just say, "Of course we'll do that." Their saying, "I need to ask the chef if that will be alright," is considered an insult by some. There is no realization that I have taken years perfecting the recipes I use and I am unwilling to have people just randomly tell me how it should be made before they have even tasted it. Its insulting. If that is an issue go to where you can, 'Have It Your Way.' I'm sure they will make you happier. And no, the changes requested were not medical/health related.)

We were busy and the Tucsonians were fun and enjoyed their experience. When a teenager who was obviously raised to try good food tells you that your restaurant was his best dining experience it gives one joy. After all, that is what we are striving for. Lots of folks had compliments to bestow. One couple even said several people they knew in Tucson had recommended us and that the friends were right about how good it was. They also said that some of their other friends would be surprised to find out how good the dining is in all of Silver. It speaks well for how far along restaurants have come in the 11 years I've been here. I want this town to achieve as good a reputation for the food as it has for the Art Scene and the Wilderness areas. Nights like this just reinforces that what I do has some significance. (Though I never forget that no matter how good it is it still turns to shit within 24 hours.) I'm glad I never became a doctor. This is SO much more fun, and if not as financially rewarding, so much more desirable a life. I hope you all feel the same about what you do.

Now, if one couple has their way I'll be on Tucson radio in the near future talking about food and the restaurant business. If it comes about, it will be great- except for the show is on at an ungodly early hour. Oh well, my Transylvanian genes will just have to deal with waking at dawn, versus going to sleep around then, for a change. (My great-grandfather and several of my other relatives were actually born in Transylvania. I always assumed that's why I'm a night person.) Coffee and more coffee will help.

(P.S.: Since the changes to the dish they ordered was ethnically correct and wouldn't have substantively  changed it I added the 2 desired ingredients. My waitstaff is taught to say, "I can subtract an item from a dish, especially for health & dietary reasons, but I'm NOT allowed to add to a dish without the chef's permission." I personally think this is a reasonable position to take.)

Life is Fun Once Again

I was reflecting with a nice couple from Tucson that, as I realize once again, how much my life has changed due to using a CPAP for my sleep apnea. I am still amazed that, though it took weeks before I saw any real change, how many medical problems have just disappeared; including the fact that I no longer have short-term memory loss. I'm loosing weight without having changed my diet and exercise habits. I've gotten back a sense of humor, strength of character, creativity and an extra level of joy in life. It still, at just strange moments, comes upon me that life is more than back to normal. And yet I can't believe that I lived as exhausted and unhealthy as I had for that long without fully realizing how bad off I had become.

If you ever take the tests and your recommended a CPAP, USE IT! Give it at least a month! Learn how to get over any claustrophobia with the mask as I did. It is well worth it in the end. But apparently many people stop within a week when they don't get dramatic/instant results. I urge such people to continue and not to stop for 30 days. Some of my health problems didn't start reversing until 2 months into the process, but at that point I had had such great advances that I had the patience to see how the changes would continue. I hope all who need one can find it in themselves to do the same. It will make life fun again- and the worst part is you won't know how much fun there really is in life until you've worn it long enough for it to work. Then the real fun begins!

Random Thoughts

1) S&P Downgrade is a joke- if they really knew what was really going on in the world why did they rate all that sub-prime crap as worth investing in? And then they base part of their argument on faulty numbers. It was because they don't like the present politics in Washington- I've got news for them, only ignorant idiots and those living under rocks think the congress and president have the cajones to do the right thing for the country. The Republicans will fight tax hikes for the uber-wealthy with their last breath and Democrats will sell out unions, Keynesian economic principles and their progressive base at a moments notice. The Dems will compromise away- as the Speaker of the House puts it- 98% of the store while Republicans cry, "Foul" and get away with it. And Obama will be cheerleader in chief as it all goes down.

2) Next recipe will be my Carrot Cake as I just promised on Twitter. The week after that I'll publish my Tunisian BBQ Sauce recipe; which uses Harissa as one of the ingredients.

3) Of the restaurants I say I recommend in my post about Competition, the following restaurants I have not eaten in but recommend due to the reviews by people I trust: Tre Rosa and 1zero6- though I ate at Jake's restaurant when it was Spaghetti Western several years back (he's never open on my day off so I haven't been able to try the new concept).

4) I told a couple of folks I know (that are not in the restaurant business) when our local Farmer's Market's Farm to Chef Challenge came up as a subject that I was once again going to have George, my sous chef, enter and that, without naming names, one of the local chefs was so competitive that he has lost perspective in my opinion. That was all I needed to say for them to know exactly who I was talking about. They said this was too small a town for the reputation he is getting. I was shocked that there was a reputation about this person's near mania to be Numero Uno. But then I'm either at work or at home and nearly never socialize at all. Guess I should get out more. They then told me that they like the chef but think this is going to bite him in the end. I'm too busy enjoying what I do to care about such crap, unless that person's mania affects me. Thus far, except for his jumping to conclusions about what I might or might not have done, it has not been an issue. Funny that I still recommend his restaurant to folks, but then I don't see him as a threat to my status- to be that I'd have to care about it in the first place. Chefs- well this chef- just wants to have fun. After all, it all turns to shit in 24 hours no matter what I do!

5) I'm off to bed now- Cooking Class tomorrow so an early morning. Goodnight Mrs. Kalabash wherever you are. (God, I'm old.)

Recipe: Harissa- a North African Hot Chile Paste

I first tasted harissa as a junior high school student at my friend Lawrence's home. They were a family of Moroccan Jews living in my Sheepshead Bay Brooklyn neighborhood; though they went back to Morocco for Summers, holidays and special family events. Lawrence and I were young enough that we used to drop water balloons on people from his bedroom window. His room was filled with hangings that the family had brought from Morocco and his mom- a great cook who taught me this recipe- looked just like the actress Lainey Kazan. One of the few things I find hard to forgive my parents for was their not allowing me to go to Morocco for the Summer as my Bar Mitzvah gift from Lawrence and his family. I understand why they said, "No". It was 1967 and the Six Day War had ended that June on the day I was Bar Mitvah'd. But like many American Jews before the Intifada my parents had an unfounded belief, at that time, that ALL Arabs were against Jews and Israel. I met many an Arab, including Palestinians, when I lived in the Middle East during 1973 that did not feel that way at the time and was welcome in many a home as an honored guest. Yes, times have changed, but the enmity between Jews and Arabs has not always been as sever as it is now.

Coming from a family that included Hungarian Jews, spicy food was something I enjoyed. Harissa is used at my restaurant alone or as an ingredient in several sauces. You can adjust the flavor and heat to your taste via what type of dried red chile you us. I like either New Mexico or Gaujillo. I streamlined the recipe with the use of a food processor, but feel free to use a mortar and pestle.

• 1 oz dried red chiles, destemmed
• 2 cups boiling water
• 1/2 Tbs garlic, minced
• 1 scant tsp kosher or sea salt
• 1 scant tsp cumin, ground
• 1 scant tsp coriander, ground
• scant 1/4 cup extra virgin olive oil

1. Pour boiling water over the chiles and let steep for at least 2 hours. If need be put a plate or other object over the chile to keep them under the water.
2. Drain peppers and put into a food processor with all the other ingredients EXCEPT the oil. As the processor runs, slowly add the oil. The result will be a paste.

You can also reduce the heat of the harissa by shaking the seeds out of the chiles- personally I don't bother.
Next week I'll give you a barbeque sauce using harissa as one of its ingredients.

P.S.: I did get to taste harissa with some hashish added lo those many years ago, but I recommend not using trying so with the present War on Drugs. It added a nice flavor but it didn't get me high, though I don't think I could have eaten as much of it as I did without the hashish- the chiles were extremely hot and the hashish made the harissa tolerable.

P.P.S.: "Scant" means a drop less than, just below level, for those who don't cook much.

The Day After

Well, the Markets are down. The consequences of the Debt Ceiling Bill will slowly begin to show- though most of the effects will be felt in 2012- and I have a day off.  So I'm going to forget about the Lesser Depression we're in (thanks for the turn of phrase Mr. Krugman) and go to the movies to see, "Cowboys and Aliens"- and ignore the world for a couple of hours. I'll post again sometime soon.

P.S.: Good business last night; but lots of folks due to a conference in town, just like Monday's business.

The Debt Ceiling

I've actually called or written my senators and the president urging them NOT to support the bill. (My representative is a far right nut job but I'll try him next.) Why? Because it will TANK the economy, is bad for the country and Obama once again breaks his promises and caves into the most extreme on the far right with a bill that has no rise in revenues for the wealthiest Americans. The economy of a country is NOTHING like the economy of families or businesses- they need not field an Army, look after thousands if not millions after a natural disaster or connect a 3000 mile wide swath of land with roads and other infrastructure. And debt is not always bad! Families go into debt for college, to buy a house or car. Businesses take loans to expand, buy equipment and buildings or to take over other businesses.

Conservative economist Bruce Bartlett of the Reagan administration and liberal Paul Krugman agree that this bill will help kill the struggling recovery we're in! Either the world is going to end because these 2 agree OR they are right. Austerity in Europe has brought the British, Italian and other several other nations economies to a standstill. Contrary to the Merkel government's protests that they would not stimulate their economy, Germany like China and India, has been stimulating its economy at a much higher proportion of its GDP than we ever did- and their economy is growing and thriving! And contrary to Republican obsession over destroying unions, as one of the most unionized nation on the planet. Worst of all, just like the cost of a loan will go up if America hits the debt ceiling, every country that has enforced austerity programs has seen their interest rates rise and in some cases dramatically. But countries that have spent on stimulus- yes it worked or we'd be in worst shape than we are, it just was tooooo small by a factor of 3 or more- have seen their rates hold steady or drop. Even our rates with the half-assed stimulus we did stayed low. Investors know the lessons of the Great Depression, that government spending is the only way to end it. They are rewarding the countries that are NOT doing austerity by investing at low rates because they expect recovery and growing recoveries. But austerity means slowed recoveries and stagnant economies- for that they want a better interest rate to guarantee they get their investment back.

I and my husband voted for Obama. We even became Democrats for the primary to vote for him then- though we are registered Independents. If he signs this bill it will be the last straw. We have both voted in every election and will do so in 2012. BUT we will not cast a vote for president if he is running. If we wanted destructive Far Right economics we would have voted for McCain- though maybe he wouldn't have told the Tea Party to fuck off and done better than Obama has. And if a Republican gets in?! Well he or she can't be much worse than what we have now. And if the new president makes things worse, maybe the general public will wake up as they have in Wisconsin and force the Democrats to do the right thing, while throwing out the worst of the right-wing  nut jobs.