I get 3
different newspapers, The Commercial Appeal, The New York Times and The
Washington Post. I love reading the paper. Even when I'm on vacation
out of town, the first thing I do in the morning is fine a local
newspaper. There's just something great and American about eating
breakfast and reading the paper. I have all three of my papers
on my tablet, but I really love to have a real folding-up, black ink,
news paper. Reading news on a computer or watching CNN is ok, but real
printed paper is better. I like to fold the paper to read the story. So
if it starts on the first page I'll fold that in half. Then when it
continues on page 5 I'll fold the paper back to page 5, the fold the
paper in half to where the story is and then fold it in half again
sideways. The Commercial Appeal has this stupid habit of making Section
"A" in to 2 different folded sections. So if a story is continued on
page 7, it's actually on the next folded section. That just makes me
mad. Pay attention guys, here's how you fold a paper: Section "A" is
all folded together. Then behind that is section "B" which is all
together, then "C", then "D" etc. The classifieds are last.
Each section is folded behind the section before it.. They
sometimes get it right.. Sometimes. They also have this thing about
putting the classified section on top, with the front page under it ..
I don't get that, it's supposed to be about the news.. I love the New
York Times and the Washington Post because they have real writers. In
the Thursday paper they might have a 5 column story on architecture in
a small town in Kentucky. Or once they had a full page story about a
place in North Carolina that used to be a country gas station but now
cooks 8 to 10 whole hogs every day. It was like reading Faulkner. Or in
the science section they might explain how the "Smart power grid"
works. Or there might be a story explaining in depth a case before the
Supreme Court. I love stuff like that. I can learn from stuff like
that.... There's all kinds of interesting things in the south but I
have to read about them in the New York Times.. Most papers have
Journalist, not writers. They report the news like our attention span
is less than 10 seconds. I can't tell if they have a 6th grade
education or if they think we do. It's ok to use big words, I can look
them up.. In the old days people read the stories in the paper based on
who wrote them. It could be a story about a crime or a court case or a
son coming home from war, didn't matter. If it was written by somebody
who wrote good stories, it was worth reading. People would ask "Did you
read (writers name here) this morning?" Ring Lardner, a great American
author, started off as a sports writer… Ernest Hemingway started off
working for The Kansas City Star, then later The Toronto Star .. Want
to read a great story? Here's 3.
"A last argument, and a long wait" by Monica Hesse
Or how about "Progressives are wrong about the essence of the
Constitution" by George Will .. it's a really interesting Idea.
Or how about "A Florida Republican pushing to overhaul the food stamp
system toils to win over a divided Congress" by Eli Saslow (this story
won him a Pulitzer)
It's not important that you agree with the writer, it's only important
that you are pulled in to the story and the ideas.
I love stories that pull me up, draw me in..
God's like that: He doesn't treat us like we're stupid. He doesn't talk
down to us. He always pulls us up, he always expects us to be better.
He's not looking for perfect, he doesn't have a set of rules, but he
does have expectations. He's looking for depth, he's looking for
character, and he doesn't really care how long it takes. He's got big
ideas and big plans for you! Pay attention!
Maybe I could be a Newspaper folding consultant? Do you think they have
those? I'm pretty good at it ….
220 - 2 pans,
2 burners, 20 minutes:
If you ask any chef where to get the best piece of chicken over the
last 20 years they will say The Zuni Cafe in San Francisco. Judy
Rodgers (who died 2 years ago) was the chef there. She invented great,
simple, local cooking. It's not a new idea! Here's her famous
Zuni Cafe Chicken
One small chicken, 2 3/4 to 3 1/2 pounds
4 sprigs fresh thyme, marjoram, rosemary or sage
¼ teaspoon ground black pepper
Season the chicken 1 to 3 days before serving (for 3 1/4- to 3
1/2-pound chickens, at least 2 days): Remove and discard the lump of
fat inside the chicken. Rinse the chicken and pat very dry (a wet
chicken will spend too much time steaming before it begins to turn
Slide a finger under the skin of each of the breasts, making 2 little
pockets, then use a fingertip to gently loosen a pocket of skin on the
outside of the thickest section of each thigh. Push an herb sprig into
each of the 4 pockets.
Using about 3/4 teaspoon sea salt per pound of chicken and pepper to
taste, season the chicken liberally all over with salt and the pepper.
Sprinkle a little of the salt just inside the cavity and on the
backbone. Twist and tuck the wing tips behind the shoulders. Cover
loosely and refrigerate.
When you’re ready to cook the chicken, heat the oven to 475 degrees.
Depending on your oven and the size of your bird, you may need to
adjust the heat to as high as 500 degrees or as low as 450 degrees
during roasting to brown the chicken properly.
Choose a shallow flameproof roasting pan or dish barely larger than the
chicken, or use a 10-inch skillet with an all-metal handle. Preheat the
pan over medium heat. Wipe the chicken dry and set it breast side up in
the pan. It should sizzle.
Place in the center of the oven and watch for it to start sizzling and
browning within 20 minutes. If it doesn’t, raise the temperature
progressively until it does. The skin should blister, but if the
chicken begins to char, or the fat is smoking, reduce the temperature
by 25 degrees. After about 30 minutes, turn the bird over (drying the
bird and preheating the pan should keep the skin from sticking). Roast
for another 10 to 20 minutes, depending on size, then flip back over to
re-crisp the breast skin, another 5 to 10 minutes. Total oven time will
be 45 minutes to 1 hour.
Remove the chicken from the roasting pan and set on a plate. Pour the
clear fat from the pan, leaving the drippings. Add about a tablespoon
of water to the hot pan and swirl. Slash the stretched skin between the
thighs and breasts of the chicken, then tilt the bird and plate over
the roasting pan to drain the juice into the drippings. As the chicken
rests, tilt the roasting pan and skim the last of the fat. Place over
medium-low heat, add any juice that has collected under the chicken,
and bring to a simmer. Stir and scrape.
Cut the chicken into pieces and pour the pan drippings over the chicken.