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Monday, November 30, 2009

Monday Muse: James Liddy


Two odd men have set up house
On the hill above our Pure Land Shrine
They receive all gone as themselves
And call each other poet.
They attract our restless kids
With wine and endless talk
We work to keep our wives and families
They drink all night, immune like spirits.
--James Liddy.




Liddy has been gone just over a year. Here is part of an obituary:

Irish poet Liddy was 'classic Bohemian'
By Alan J. Borsuk of the Journal Sentinel


Posted: Nov. 11, 2008

"Hey, ho, Liddy don't go" - that was a line in the chorus of a song by
McTavish, a Milwaukee Irish music band, that paid tribute to James Liddy.

The song, from the 1990s, called Liddy "the king of the rovers." Mark
Shurilla, the band's leader, said the line about not going was referring to
the many nights Liddy, an internationally known poet, would hold court at
local pubs, telling stories, giving erudite discourses on history,
literature, politics or just about any other subject. When he got up to
leave, people pleaded with him to stay. Often, he would. ...

"He was like your ultimate Irish convivial spirit who would just love to
hang around with everybody," Shurilla said.

Jim Hazard, a Milwaukee poet and writer, called Liddy "a classic Bohemian."
Hazard said Liddy loved to be in a university classroom, working with
students, which he had done at the University of Wisconsin-Milwaukee since
1976. But he loved more to be in a saloon or restaurant where he could hold
forth and often get many others involved in the conversation.

Asked for key words to describe him, [the] list included: Irish, Catholic,
gay, beat. He was influenced by many great poets, from Walt Whitman to Allen
Ginsberg, and he knew more poets, both personally and professionally, than
anyone else ...

Liddy was born and raised in Ireland and was steeped in its literature and
culture. He moved to San Francisco and later Milwaukee to teach, write and
enjoy life.
"He was sort of ecstatic about daily life," Hazard said. "Ordinary people,
ordinary places were wonderful."

Jim Chapson, Liddy's partner for more than 40 years, said Liddy greatly
valued the role he could play as a mentor to students.

As much as he lived a Bohemian lifestyle, he remained deeply involved in and
knowledgeable about the Roman Catholic Church, friends said.

Sunday, November 29, 2009

Sunday Songs: Pop Arias


The young Dusty Springfield and the young Dionne Warwick honed the pop aria into a gem of a musical experience right there on the AM dial. They weren't the only ones. The Royalettes as one of the purveyors of Teddy Randazzo's songbook gave a memorable gem in the form of "It's Gonna Take A Miracle." Randazzo and Bacharach were pop maestros stateside and others like Pino Donaggio kept the European continent awash in classically oriented emotion. On the main site enjoy these three great songs one of which is Dionne's English rendion of "La Voce di Silenzio,"--"Silent Voices."

Saturday, November 28, 2009

Supreme Saturday Night Beefcake: Joseph Sayers








One way to cap it!

Saturday Beefcake: Turkey Redux



These recipes have appeared in the past on these pages during this time of the year. Here they are again to help get through the horrible ordeal of leftovers.




Quick Turkey and Cannellini Soup

Extra Virgin Olive Oil, two teaspoons
Leeks, two, using white and green parts, cut into quarter inch rounds
Sage, fresh, one tablespoon (quarter teaspoon, if dried)
Broth, about a liter
Water, two cups
Cannellini Beans, cooked, 500 grams
Turkey, white meat, about a kilo



1. Heat oil in a Dutch oven, medium high heat.
2. Add leeks, cook, and stir often for about three minutes.
3. Stir in sage; continue cooking for about 30 seconds.
4. Add broth and water, increase heat and bring to a boil
5. Add beans and turkey. Cook uncovered.
6. Stir occasionally, until heated through (three minutes).



Spiked Cranberry Relish

Fresh Cranberries, 500 grams
Sugar, one half cup, at least
Orange Juice, freshly squeezed, one quarter cup
Grand Marnier, a double shot
Pecans, coarsely chopped, two thirds cup



1. Once the cranberries are washed and picked over, place in large sauce pan with sugar, one half cup water and the orange juice.
2. Bring to a boil.
3. Reduce heat to a simmering boil and cook until some of the cranberries have popped.
4. Remove from heat, stir in Grand Marnier. Cover. Chill.
5. Stir in pecans a couple of hours before serving.



Turkey Chili

Navy Beans, 500 grams/one pound, cooked to tenderness, retain liquid
Turkey, ground, cubed or shredded, 500 grams/one pound
Chili Peppers, heat to taste, diced, about a half pound
Chicken Bouillon, dry, three tablespoons
Onions, two medium, chopped
Garlic, minced, two teaspoons
Cumin, whole, two tablespoons
Monterey Jack Cheese, low fat, shredded



1 Brown turkey, drain.
2. Combine in a slow cooker or a large pot, the turkey, chili peppers, bouillon, onions, garlic and cumin. Stir
3. Cover. Cook for several hours. Adjust heat and seasoning.
4. Top with shredded cheese.





Sweet Potato and Chestnut Salad

Light Olive Oil, about 3 ounces
Sweet Potatoes, about 500 grams cut into one inch pieces
Sweet Butter, about 3 tablespoons
Orange Liqueur, Grand Marnier or Cointreau
Fresh Juice: lemon, lime or orange, c. 1 tablespoon
Cooked Chestnuts, halved, about 250 grams
Ginger root, minced, about 2 teaspoons
Raspberry vinegar, 3 tablespoons
Garlic, minced, one clove
Orange rind, grated: about teaspoons
Radicchio, arugula and endive leaves
Scallions, two, minced
Crisp bacon -- cut into very small pieces or soy substitute, about 125 grams



1. Preheat oven to 425F
2. Heat three tablespoons of the oil in a skillet. Therein sauté the potatoes with salt and pepper to taste until golden. Remove and drain.
3. Melt the butter in a baking dish over moderate heat, add liqueur, juice, potatoes, chestnuts, ginger, and salt & pepper to paste.
4. Roast for 15 to 20 minutes, basting occasionally.
5. In a bowl whisk vinegar, garlic, orange rind -- salt & pepper, adding remaining oil in a stream, whisking until all is combined well.
6. Add potatoes and chestnuts to a bowl while still warm and toss.
7. Line 6 plates with the greens, divide the potato mixture among them, garnish with the scallions and bacon or its substitute.



If we had cockles of the heart they would more than likely be warmed up with the likes of these young men ... even if these tasty dishes didn't do the trick.

Midmorning Snack


Saturday Beefcake Reveille







Friday, November 27, 2009

Friday Might: Our Place


Join the ladies of
Our Place, DC
for the
Our Place, DC Toy Drive Mixer
In support of the
10th Annual Children Holiday Party


Please Bring a New, Unwrapped Toy or a $10.00 donation,
and Network while learning how you can support the continued efforts of
Our Place, DC!!!

************************************************************
When: Friday, December 11, 2009

Where: Pasha Lounge
2147 P Street Dupont Circle NW
Washington, DC 20037
From 6pm to 10pm
************************************************************

For More information please contact Our Place, DC at
202-548-2400.

Thursday, November 26, 2009

Good To Be Gay: Happy Thanksgiving



Perhaps there is some validity to the idea that all of us are here for a purpose. There just may be a wherefore to homosexuality. Something to be grateful for, a definite place in the larger scheme of things. Happy Thanksgiving!

Wednesday, November 25, 2009

Wednesday Word: Adam Lambert












Main Entry: ap·pall
Variant(s): also ap·pal \ə-ˈpȯl\
Function: verb
Inflected Form(s): ap·palled; ap·pall·ing
Etymology: Middle English, from Middle French apalir, from Old French, from a- (from Latin ad-) + palir to grow pale, from Latin pallescere, inchoative of pallēre to be pale — more at fallow
Date: 14th century
intransitive verb
obsolete : weaken, fail
transitive verb: to overcome with consternation, shock, or dismay: we were appalled by his behavior

synonyms see dismay

Where is Sasha Cohen when you need him?

Grow up, people. If you need to clutch your pearls over something, think of how many people are brutally murdered everyday. Just start there and your list would be endless regarding far, far worse things.

Tuesday, November 24, 2009

Tuesday Talent: Michael Emery



Good things can happen to good people and those who know Michael Emery are hoping just that. He can be seen from time to time on All My Children and One Life to Live, most recently as an arresting officer—and arresting is the operative term for this young man. This some time competitive body builder has theater and film among his credits: Private Wars, All’s Fail, One Night in New York, Doris’ Mouse Earrings, Diamond in Da Ruff, Halfway There, Hamlet, Don’t Drink the Water, Guys and Dolls, Giggle Bound, Peculiar Passion, and Love & Humor among them. It would seem that this good guy likes to keep himself very busy as if he is taking this acting business very seriously.

We also want to keep him busy and keep him gainfully employed on the best Soap Opera on television these days, One Life to Live. We want him to keep up the good work.



Here’s the contact information:

Frank Valentini
Executive Producer, One Life to Live
ABC Daytime
56 West 66th Street
New York, NY 10023

frank.valentini@abc.com

OLTL Direct Comment Lines:
(NY) 212-456-3338
(NY) 212-456-7777
OR (LA) 818-460-7477

Michael Emery, Actor's Reel from reels4artists on Vimeo.



Visit the official website.

Monday, November 23, 2009

Monday Muse: John Pagano



John Pagano is one of those singers who needs to be heard live to be truly appreciated. Even the videos posted here although stupendous do not do the man justice.



It was the consensus last month at h.wood for POZ's AIDS Walk fund-raiser that John is exceptional talent.



We want to bring him back to New York in 2010. We want him here and out loud.



Sunday, November 22, 2009

Sunday Songs: Celebration of Love


...You've got to accept that there is a love that exists between men which is neither obscene nor degrading, but is as powerful and as profound, and as fruitful, as that love which bears children. The love that men have for other men, as men, may be beyond some people's power of comprehension. But it has a subtlety and a flexibilty, a power that creates order. (David Storey)

Saturday, November 21, 2009

Helping You Make It Through A beefcake Night

Saturday Beefcake: Main Course, Jerry East


OK, we're going to avoid making the analogy about the sun rising and all that. Suffice to say if this young man is good enough for DNA via Model Mayhem, he is certainly good enough for our main course. Ah, to be the platter that he is served on!




Saturday Beefcake: Thighs Redux


If you're going to have a re-do it might as well be this little ditty. Any excuse to have pics of those who only have thighs for you.

Pollo alla Birra di Giovanni [working title]

Chicken Thighs, six
Newcastle Brown Ale, twelve fluid ounces (355 ml)
Red Onion, one medium, thin slices
Garlic Cloves, four, whole, peeled
Lemon Rind, from an entire lemon
Basil, dried, to taste
Coarse Salt, to taste.
Broccoli di Rape, one bunch, about 500 grams (one pound, ends removed, ready (mondati)




1. Brown the thighs in a deep sauce pan. Turning them from time to time.
2. Salt to taste. Oh, what the hell, throw some black pepper in there.
3. Add the garlic and lemon. Toss the pan to get the ingredients distributed evenly.
4. Add the basil. Toss and distribute.
5. Then add the beer. Turn the heat up and bring to a brief boil. Then simmer.
6. At this point the recipe can go in one of two directions, both delicious. You can cook it down to a sauce or you can reduce it even further making the resulting sauce thicker and richer. The onion caramelizes quite nicely in the Newcastle. You could also remove the thighs at this point.
7. If you're going the sauce route, throw the broccoli on top of the mixture and cover. The greens pick up an almost sweet counterpoint to their natural bitterness. Cooking them to personal level of tenderness. When you've finished, remove the rind.
8. The difference in time for the two versions varies from twenty to thirty minutes.
9. The sauce version would be perfect for rice or pasta perhaps adding some peas.


It makes for a batch of delicious thighs.

Saturday Beefcake: Levi Johnston



Although Levi's johnson didn't make an appearance, he's cute enough for us. It is hoped that he made a wheelbarrow full of money. It may not be bad at all that he helped save Playgirl. There's absolutely nothing wrong with semi-naked men, especially if they wear their nakedness well. Besides, that this photo shoot irritated Sarah makes it all worthwhile. You betcha!

Saturday Beefcake: Michael Tomasetti Redux



It's been too long since we've featured this delicious morsel of a man.



There is a way to take him with you so to speak. Click here.

Saturday Beefcake



Last summer in the July/August issue POZ featured this Mediterranean inspired dish from Asata Reid, a.k.a. "Life Chef." Seems to be more of a cold weather dish and can also be adapted to include pasta. Either way it's hearty and tasty.




Whole Wheat Couscous with Chick Peas

Whole Wheat Couscous, one half cup
Lemon, zest, juice of one medium
Extra Virgin Olive Oil, one tablespoon
Onion, one, small, diced
Garlic, two cloves minced
Butternut Squash, halved and sliced
Sweet Red Bell pepper, seeded and diced
Spinach, fresh, two cups, roughly torn
Tomatoes, 250 grams, diced (half pound)
Chick Peas, cooked, 250 grams, (half pound)
Paprika, smoked, one teaspoon
Oregano leaves, two tablespoons chopped
Coarse Salt and Ground black pepper




1.Cook couscous according to package directions, stirring in lemon juice before covering to steam. If using whole grain pasta, toss with the lemon juice while still hot.
2. Meanwhile, heat oil in a skillet or large pot and sauté onion and garlic for about two minutes.
3. Add squash, bell pepper, tomatoes and chickpeas then cook about 5 minutes more.
4. Season with smoked paprika, salt and pepper.
5. Stir in oregano leaves and spinach.
6. Fluff couscous with a fork, sprinkle with lemon zest and black pepper, pour the mixture on top and serve immediately. (Or toss with pasta.)




Original recipe and others can be found here.



These images are of Jonathins Tether.



No way to know if Jonathon is Mediterranean or inspired by it. He is at any rate both tasty and hearty.

More eye candy here.