The Column of Life

Death is a fact of life and it comes to everyone. War brings death but it is not inevitable. Today's remembrance is for the fallen. While there have been such things as a righteous war of self-defense there is no such thing as a good war. There can be on the other hand a peaceful death and it is the best anyone can hope for. It's been said that fear of death is tantamount to fear of living and living necessitates being surrounded by loving friends and relatives. The sadness of those left behind has no equal and it forever changes their lives. A creative life full of dear people enables final peace for the departed and in some way eventually for the intimates within that life. Grieving is that process that helps the living to go on after the departure of a loved one even without any revelation as to the meaning of life. It is part of embracing what is. Death by war necessitates fear and turmoil. Support of the soldiers means that we want them to come home to their loving friend...

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According to The Queens' Vernacular (A Gay Lexicon by Bruce Rogers), "chicken" is gay slang for a young male beneath the age of consent. It came to mean almost anyone who even looked young. It's seems appropriate for those who can't vote, but there's a population greatly appreciated by those in the life that hovers between boyhood and manhood. Federico Fellini, late Italian director of note, came to notice with a fine flick in 1953 called I Vitelloni , which translates "the young bulls." It is also a reference to older veal "from an animal that's 18 to 20 months old, and has cut its first two permanent incisors. The meat is deep pink to fairly deep red, firm, and considerably more flavorful than milk-fed veal, though not as flavorful as that from mature animals. In Tuscany many prefer vitellone for grilling." The young men in Fellini's film were pushing 30 and its plot had to with their avoidance of maturity. Be that as it may,...

This recipe is re-posted with new accompaniment, very delicious black and whites from Kevin McDermott photography ... From epicurious.com For cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup (5 1/3 tablespoons) unsalted butter, softened 1/2 cup granulated sugar 1 large egg For icings 1 1/2 cups confectioners sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder Make cookies: Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with...

"A good work out for me is the best high you can get! When all those endorphins are running though your body, you just can't beat that feeling. I don't just work out to look good on the outside but also to keep me sane on the inside. I think everybody should do a little exercise each day and the world just might be a happier place!" ~ Kris

Video directed by Billy Magnussen Reserved for Rondee Saturday, June 25 at 9:30pm and June 26 at 12:30am Sullivan Hall 214 Sullivan Street New York, NY Concert by band that includes Billy Magnussen, Tom Degnan, Trevor Vaugh, Nick Focas and Warren Hemenway. Tickets are $10 and folks can purchase on the Sullivan Hall site. http://www.ticketweb.com/t3/sale/SaleEventDetail?dispatch=loadSelectionData&eventId=3675145

Brian J. Smith in The War Boys

by Doug Rule Originally Published on April 14, 2011 It must be nice to be Tom Goss's husband. After all, the good-looking Goss, with his sweet tenor voice, is hopelessly devoted to the man. Most of his music is about his blissful relationship, and Goss literally sings his praises for the world to hear. ''All my life, I have been waiting for someone, who could sing my song, who could lead and sing along,'' Goss sings on ''Is It Too Early?'' On the sweet acoustic ballad, Goss answers the titular question with a decided no. Clearly, the soon-to-be 29-year-old's wait was over a while ago. Though Goss only got married last year, he's been in his blissful relationship for nearly six, longer than his recording career. In fact, the relationship not only inspired him to make music in the first place, it serves as the spark to keep it going. Goss intended Turn It Around , his latest self-released acoustic pop album, as a change of pace from his recent ...

Weary and exhausted from the hard day of walking Jacob went into a deep sleep and began to dream. His dream was profound. “He had a dream, and behold, a ladder was set on the earth with its top reaching to heaven; and behold, the angels of God were ascending and descending on it" (28:12).

Minted Monkfish Fillet Monkfish Fillet, one kilo, trimmed Butter, unsalted, one tablespoon, melted Fresh Italian Parsley, minced, two tablespoons Lime Zest, two tablespoons Fresh Mint, minced, one half cup Dry Vermouth, quarter cup Freshly Ground Pepper Oven Pre-heated 375F 1. Place the monkfish on aluminium foil large enough to wrap it 2. Brush the fillet with the melted butter and then sprinkle it with parsley, lime zest, mint, vermouth, and pepper to taste. 3. Fold the foil over the fillet and tightly seal the edges. 4. Place the package on a baking sheet and bake for 25 to 35 minutes. 5. Remove from oven. Fish should be opaque and should flake easily. 6. Serve immediately on a platter with its juice.

rap·ture noun \ˈrap-chər\ Definition: 1: an expression or manifestation of ecstasy or passion 2a : a state or experience of being carried away by overwhelming emotion b : a mystical experience in which the spirit is exalted to a knowledge of divine things [Gregory Nalbone]

Something of a turf 'n' surf moment

Citrus-Cured Salmon Peter Ireland Carpenter & Main Restaurant Norwich, VT "A simple and sure-fire way to impress guests at your next brunch or cocktail party, this cured salmon is the perfect accompaniment for everything from pumpernickel toast points to buckwheat blini." 1 (3-pound) wild salmon fillet, skin on, pinbones removed 1 cup light brown sugar 3/4 cup kosher salt 1/4 cup cognac Zest of 2 limes, chopped Zest of 1 orange, chopped Zest of 1 lemon, chopped 1. Line a rimmed baking sheet pan with plastic wrap. 2. In a small bowl, mix the sugar, salt, cognac, lime zest, orange zest, and lemon zest. 3. Sprinkle one quarter of this mixture on the prepared baking sheet in the shape of the fillet. 4. Score the salmon skin with a sharp knife and lay the fillet skin side down on top of the brown sugar mixture. 5. Spread the rest of the mixture on top of the fillet, using less on the thinner, tapered portion of the fillet. 6. Cover the fish with plastic wrap and refrigerat...

The exquisite Daniel Garofali in an exquisite shot.