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Tuesday, May 31, 2011

Monday, May 30, 2011

Memorial 2011

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 friends and relatives. We want their good intentions to protect them. We hope that there will never again be unknown soldiers and that the final peace will be as such for everyone.

Saturday, May 28, 2011

If It's Saturday Beefcake and You're Going To Bed

We have a suggestion for a MidNight snack

Ok Saturday Beefcake Foreplay ...

Vitellone al Marsala: Your Saturday Beefcake Main Meal

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, the concept of young beef, so to speak, is not lost here with the presentation of a Sicilian veal dish which can easily be adapted for vitellone.

This recipe from 2006 is re-posted in honor of this exceptional Kevin McDermott photo.

Vitello al Marsala

750 grams of Veal cutlets thinly sliced
Sea Salt, Black Pepper
250 grams of sliced mushrooms
125 grams of Prosciutto, chopped
Virgin Olive Oil
Glass of Marsala Wine

Marsala "wine is characterized by its fairly intense amber color, and its complex aroma that shows hints of strong alcohol flavor." It is from a city in Western Sicily of the same name. Both the wine and the place of its origin have an interesting history.

1. Pound the cutlets thin.
2. Dredge in flour, salt and pepper
3. Saute the mushrooms and ham in the olive oil until tender for five minutes or so, set aside
4. Fry the cutlets in the same skillet, a couple of minutes on each side.
5. Piur in wine, mushrooms and prosciutto. Cook over high heat for three minutes
6. Arrange meat on a platter with the resulting mushroom, ham and wine sauce poured over it.

Your McDermott Je Ne Sais Quoi Moment

Your McDermott MidAfternoon Beefcake Moment

Your Saturday Beefcake Memorial Weekend Re-Post

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 flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:

Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:

Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

• If you can stand the wait, cookies taste better if cooled without being chilled

According to the William Greenberg Bakery:

The key to eating a black and white cookie, according to Jerry Seinfeld, is to get some black and some white in each bite. “Nothing mixes better than vanilla and chocolate,” says Jerry, explaining the art form in episode 74 of Seinfeld.
New Yorkers are fiercely loyal to this quintessential regional confection. Sophisticated black and white cookies have been fashioned by hand and made fresh daily at Manhattan’s William Greenberg Bakery since 1946. These classic cookies, voted “Best of New York,” are delicious comfort treats etched into the childhood memories of New Yorkers. They are legendary, they are mythical, but above all they are supremely delicious.

If you didn't grow up in New York, chances are you've never tasted the cake-like texture topped with matching half moons of dark chocolate and vanilla icing. The black and white cookie is, in fact, not a cookie but a flat, thinly frosted cake, like someone has sat on a cupcake. Cookie convenience, cupcake taste. You don’t have to be a kid to enjoy them.

Your Kevin McDermott MidDay Moment

"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

Your McDermott Midmorning Beefcake Moment

The Best To You On A Fine Saturday Beefcake Morning

Friday, May 27, 2011

Friday Feature: Billy Magnussen & Tom Degnan

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.


Thursday, May 26, 2011

Tuesday, May 24, 2011

Tuesday Talent: Tom Goss

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 turn to political activism, with the marriage equality-focused EP Politics of Love and a couple songs protesting the ban on gays in the military.

But ultimately, Turn It Around is more of a continuation of 2009's charming Back to Love, which featured a couple songs that seemed custom-made for his wedding. He's made even more of those here, chiefly the bright-eyed ballads ''Spaces Unseen,'' ''Two Steps From You," and ''Is It Too Early?" ... The former Catholic seminarian is now, for all intents and purposes, a singing preacher of love. The music pops here and there, offering many a catchy melody and repeated glimmers of pizzazz -- Goss shakes a rain stick in addition to playing guitar and piano, his producer Mike Ofca occasionally plays the mandolin and Erik Kerr can really pummel the drums on command. But in the main, it's the lyrics that stand out, taking center attention.

''About love, they say that you never know enough,'' Goss sings on ''Spaces Unseen.'' ''And trust me, I haven't even begun to sing.'' It'll be interesting to see if Goss can sustain a music career on good tidings of love joy. On ''You Know That I Love You,'' he concedes that, ''I've used up those three words.''

To be fair, all's not wide-eyed wonder here. One obvious exception is the simmering ''All I Ever Wanted,''[this cut will be featured on tomorrow night's Cougar Town] relating Goss's pain and confusion as he struggles to keep faith in God at a time when the world's injustices seem to be as bad or worse than ever. ''All I ever wanted, was to see you there,'' he sings, presumably to God.

Furthermore, Goss isn't strictly sanguine about love -- he mentions that his parents' love didn't last on ''You Know That I Love You,'' concedes he's not always the perfect or ideal lover on ''Make Believe," and ''Seems Like Yesterday'' is addressed to a woman who ''in another life, I'd surely take your hand.'' Only instead, he found his true love with a man. ''Only settle for the truth,'' he counsels.

He offers more advice on the title track, the set's liveliest and most immediately appealing. It bounces along on an early '80s pop beat that might remind you of a hit from Katrina and The Waves, or The Pretenders.

''The kiss…it's exactly what you dreamed. Still, it's precisely what your mother feared,'' Goss sings, before leading a syncopated chant of ''la da da da da da yeah ah,'' and the charge, ''turn it around.''

As they say in church, a-men.

This was stolen from Metro Weekly

Sunday, May 22, 2011

Your Sunday Sermon

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).

Saturday, May 21, 2011

Your Thank You and Goodnight Beefcake Moment

Saturday Beefcake Foreplay

Your Kevin McDermott Main Meal Moment

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.

Saturday Beefcake: Why Would Anyone Want To Ruin A Perfectly Good Word and Experience

rap·ture noun \ˈrap-chər\
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]

Your McDermott MidAfternoon Beefcake Moment

Something of a turf 'n' surf moment

Citrus Cured Salmon with Your Saturday Beefcake

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 refrigerate until the flesh is firm, about 2 days.
7. To serve, slice the salmon thinly on the bias. Store the fish in the refrigerator, wrapped tightly, for up to 1 week.

The Midmorning McDermott Moment

The exquisite Daniel Garofali in an exquisite shot.