So there's an article online today that's talking about the "No Kids Allowed" movement and how it's popularity is starting to spread across the country. I find this idea intriguing for many different reasons.
Now wait, wait, wait....before I go any farther, a few disclaimers:
1) I do not have kids
2) I like kids
3) I have never wanted to have kids...however, please re-read disclaimer number 2 so we're all on the same page.
OK....so, that's out of the way. Now back to, "I find this whole "No Kids Allowed" movement very intriguing for many different reasons."
First, I think it's nice to finally see that those of us who have chosen to NOT have children start to use our "outdoor voice" in society. I mean, isn't it time we stop having to to stammer and come up with excuses when getting the "so....when are you going to start having kids" inquisition and once-over? Seriously? The bride hasn't even changed out of her wedding dress and you want to see her in maternity clothing? Although, to be fair...I'm still trying to figure out why it is people always push for marriage. Got a fabulous career....great. Make your own money, have your own car and home...how nice. Have a good set of friends and peers...that's lovely. Don't have a spouse yet....well, what the hell is wrong with you? Isn't it just good enough that we're all out there getting by from one day to the next? Just because someone is single, married without kids, or single with kids, who's business is it if you're ever going to get married, give those children "a mommy or daddy" or even start crankin' em out? When do we get a chance to just be happy with our lives the way they are?
I think kids are wonderful. I have lots of friends who have lovely children; my niece is my own particular favorite. I love that I can spend time with 'em, spoil 'em, whatever...and then at the end of the day hand them back over and go home. But therein lies the key phrase...hand them back over. Because for as much as I love my adorable little niece (and yes, she is WAY adorable), there are plenty of times where I'd rather be somewhere without kids all over the place. And I'm not even talking about being in a scenario where kids are expected to be - I mean, how do you not know what you're getting into the minute you put a toe on the property of a McDonald's? But shouldn't there be limits? Do there have to be strollers the size of Mini-Coopers taking up entire sidewalks at a time? Can you not go to dinner at a 4-star restaurant at 9pm without the side-symphony of a kid crying because he's tired and wants to go home? I think it's great that I can bundle up my niece and take her almost anywhere I want - but it doesn't mean that I want to, nor that I should HAVE to.
OK...so there are probably those that would say..."well you're trying to rob me of my rights when it comes to my kids. I should be able to go wherever and whenever I want..." blah, blah, blah. I guess my argument is this...short of the topless bar, there are plenty of other places you can take your kids now, but there are very few places that people who choose not to have kids can escape them. Shouldn't there be some type of equality put into play? If you have 7 movie theaters to choose from to bring your kids and watch a movie - can't I have at least one or two showings where kids aren't allowed; regardless if it's Cars2 or not? I fully understand that Disneyland will never be without children - but would it be so awful to offer the occasional 21 and older night? There are hundreds of hotels in any given city...is there anything REALLY wrong with wanting to go to a luxury resort that doesn't have to have cartoon characters on their brochures?
I don't think society will ever get to a point where there isn't someone wanting to have a baby out there somewhere; so I'm pretty sure the "Brat Ban" isn't going to wreak a whole lot of havoc upon us. But like any other choice in life - it is that...a choice. Neither side is right...both sides are wrong. So we'll compromise...if you promise to not get upset with me when I'm cruising around in a two seat Boxter instead of a mini-van, I will stop complaining to my accountant every April about the tax break you get for having kids to begin with. I promise I will stop cussing loudly in front of little Johnny if you promise to take him out of the restaurant for disciplinary action when he starts screaming and throwing things. I will smile and continue to contribute to school and district taxes if you encourage and support their education, reminding them that their dream of becoming a "Reality TV Star" is not a sufficient reason to not do well in high school.
As my mother used to say...if both sides ain't happy...then the right decision was made.
Speaking of which...Mom...thanks for being one of those that wanted to have kids....
...although hopefully you wouldn't have gotten too much crap you if you hadn't.
Wednesday, July 27, 2011
Tuesday, July 19, 2011
Musings of a Self Proclaimed (and self taught) Chef
I believe that I have mentioned this at least once or twice in my life; but there was a time when I could burn water. The smoke detector's alarm blaring through the house was how I knew that food was done. I would invite people over to dinner, and it was only after taking a moment to physically cringe would they agree, under the condition that I order take-out. Needless to say, I was never much of what you would call a master of my own kitchen, a cook, or (dare I say it), a chef.
But all that needed to change when I chose to cohabitate. Suddenly there was someone else to prepare dinner for on a nightly basis; and one can only prepare microwave popcorn so many times in a week. So into the kitchen I ventured. With the help of cookbooks (minus all of the years of dust) and a magical nifty little thing called "Food Network", I was soon able to prepare soup that didn't come out of a can, spaghetti sauce that didn't plop out of a jar, and even meals that I had only tried in restaurants; Osso Buco, Fettuccine Alfredo, and Herb Crusted Lamb, just to name a few.
Yet, my thirst for knowledge was not quenched. My question soon became not "how do I make this blasted thing," but, "how and why do these foods work together?" So I ventured forth to learn more; more about foods in general and how they work in conjunction with each other. This brought me to Pima Community College, and the Culinary Principles class. So the following is a summary of the things that I learned in Culinary 140.
THERE ARE MORE TYPES OF OIL IN THE WORLD THAN THE KIND YOU USE TO GET A SUNTAN WITH--
There are many types of oils with which to cook, but the flavor of the oil you use should be related to the food that you are cooking. Some oils are better to fry with because of their high smoke point (the moment at which heated fat emits smoke--the higher the smoke point, the better it is for frying) but may also begin to lose nutrients past 150 degrees. The difference between oil and a fat is that oils are liquid at room temperature whereas fats are solid at room temperature. Different types of fats include saturated fats such as butter, lard and margarine or hydrogenated vegetable oil; saturated fat comes from animals, while hydrogenated oils are chemically altered from liquid to solid form (Crisco, for example).
AN APPLE MAY NOT FALL FROM THE TREE, BUT IT CAN ROLL ITSELF INTO NEW SURROUNDINGS--
I grew up in a family that knew two types of apples, Red Delicious and Granny Smith. However, since taking this class, I have discovered many types of apples I had only passed by while inside the grocery store. To date, I have tried Gala, Fiji, Jonathan, McIntosh, Pink Lady, Cameo and Golden Delicious. Pink Lady is my favorite.
SALT OF THE EARTH CAN ALSO BE FOUND IN THE OCEAN--
All salt is made up of the same compound, but there are different types of salt available for use in cooking. Kosher Salt has become popular recently with its constant use on popular cooking shows; but is simply an additive and iodine free salt that has a courser texture than regular table salt. Salt can be mined or harvested from the sea. Some of the largest salt mines can be found in the United States, Mexico and China; while sea salts are usually harvested from the Middle East, the United States, Mexico and France. There are also salts for specific purposes available, such as popcorn salt or picking salt. But regardless of the type of salt one uses, when it comes to food it's important to remember to not over salt your food; once it's in, it's not coming out.
HAD I ONLY KNOWN YEARS AGO WHAT MAKES A CHILI PEPPER HOT, I COULD HAVE SAVED MYSELF MANY NIGHTS OF HEARTBURN-
The heat of chili peppers comes from the pepper membrane--otherwise known as the placenta--not just from the seeds. For years I made salsa and removed just the seeds thinking this was reducing the heat, and yet still not sure why I'd get hot flashes during dinner. I have since started making salsa with a few more seeds and fewer pepper membranes.
IF CHOCOLATE IS FOOD FROM THE GODS, WHAT DOES THAT MAKE ME WHEN I MAKE GANACHE?--
The definition of the cocoa bean tree - Theobroma Cacao - translates to "food from the gods." And despite its extensive process from bean to yummy goodness found on a dessert plate, many seem to agree with that statement. Cocoa beans are grown 15 degrees of the equator, and are found in pods grown off of trees. The soil the trees are grown in contributes to the flavor of the cocoa bean, similar to grapes grown in a vineyard. There are several types of chocolate available for cooking and baking including dark, bittersweet, milk and white (although white chocolate is not technically a chocolate because it contains no cocoa solids - it is made up of cocoa butter, sugar and milks). Cocoa powder can also be made from cocoa beans by a process that removes cocoa solids. Dutch processed cocoa powder is when the cocoa is put into an alkaline solution in order to raise its PH level, making the flavor milder, the color darker, and making it easier to disperse.
A PARSNIP IS NOT SOMETHING YOU ASK FOR AT A HAIR SALON--
Prior to this class, there were many strange vegetables that I had passed up in the produce section of a grocery store (similar to my experience with apples). I had never seen horseradish in its natural form, and I did not know that carrots were originally white in nature. So feeling adventurous, I purchased some parsnips, cooked and mashed them with potatoes. I will never make mashed potatoes using just potatoes ever again.
THERE IS MORE TO COOKING FOOD THAN JUST PUSHING "START" ON THE MICROWAVE--
There are several methods to cooking food, including deep fat frying, boiling, roasting, stewing, steaming and poaching (actually, there are probably more, but these are the ones I learned about). Which way to prepare your food will depend not only on the type of flavor you're looking for, but on the type of food you're cooking with. For example, foods to be roasted should be tender with some cuts seared to seal in juices. Foods used for stewing should be of a tougher nature, whereas those used in poaching should be tender and require gentle handling; this despite the fact that both cooking methods require the food to be cooked in liquid.
So where once there was fear, now there is confidence as I cross the threshold into my kitchen these days; and not just because I can follow a recipe, throw a few ingredients together and hope for the best. Now I feel I have a better understanding as to how these foods work together...which I think makes my meals come out just a little better...which has made my friends a little less afraid to have dinner at my home now. But despite all the things I learned, all of the new foods I got to sample in class, and no matter how often I use all of this knowledge from one culinary experience to the next, there is still one fact that I will forever carry with me and share; the one that never fails to get a smile and ponderous look from anyone I share it with.
THE COLOR EGG A CHICKEN LAYS IS DETERMINED BY THE COLOR OF HER EARS.
Priceless.
But all that needed to change when I chose to cohabitate. Suddenly there was someone else to prepare dinner for on a nightly basis; and one can only prepare microwave popcorn so many times in a week. So into the kitchen I ventured. With the help of cookbooks (minus all of the years of dust) and a magical nifty little thing called "Food Network", I was soon able to prepare soup that didn't come out of a can, spaghetti sauce that didn't plop out of a jar, and even meals that I had only tried in restaurants; Osso Buco, Fettuccine Alfredo, and Herb Crusted Lamb, just to name a few.
Yet, my thirst for knowledge was not quenched. My question soon became not "how do I make this blasted thing," but, "how and why do these foods work together?" So I ventured forth to learn more; more about foods in general and how they work in conjunction with each other. This brought me to Pima Community College, and the Culinary Principles class. So the following is a summary of the things that I learned in Culinary 140.
THERE ARE MORE TYPES OF OIL IN THE WORLD THAN THE KIND YOU USE TO GET A SUNTAN WITH--
There are many types of oils with which to cook, but the flavor of the oil you use should be related to the food that you are cooking. Some oils are better to fry with because of their high smoke point (the moment at which heated fat emits smoke--the higher the smoke point, the better it is for frying) but may also begin to lose nutrients past 150 degrees. The difference between oil and a fat is that oils are liquid at room temperature whereas fats are solid at room temperature. Different types of fats include saturated fats such as butter, lard and margarine or hydrogenated vegetable oil; saturated fat comes from animals, while hydrogenated oils are chemically altered from liquid to solid form (Crisco, for example).
AN APPLE MAY NOT FALL FROM THE TREE, BUT IT CAN ROLL ITSELF INTO NEW SURROUNDINGS--
I grew up in a family that knew two types of apples, Red Delicious and Granny Smith. However, since taking this class, I have discovered many types of apples I had only passed by while inside the grocery store. To date, I have tried Gala, Fiji, Jonathan, McIntosh, Pink Lady, Cameo and Golden Delicious. Pink Lady is my favorite.
SALT OF THE EARTH CAN ALSO BE FOUND IN THE OCEAN--
All salt is made up of the same compound, but there are different types of salt available for use in cooking. Kosher Salt has become popular recently with its constant use on popular cooking shows; but is simply an additive and iodine free salt that has a courser texture than regular table salt. Salt can be mined or harvested from the sea. Some of the largest salt mines can be found in the United States, Mexico and China; while sea salts are usually harvested from the Middle East, the United States, Mexico and France. There are also salts for specific purposes available, such as popcorn salt or picking salt. But regardless of the type of salt one uses, when it comes to food it's important to remember to not over salt your food; once it's in, it's not coming out.
HAD I ONLY KNOWN YEARS AGO WHAT MAKES A CHILI PEPPER HOT, I COULD HAVE SAVED MYSELF MANY NIGHTS OF HEARTBURN-
The heat of chili peppers comes from the pepper membrane--otherwise known as the placenta--not just from the seeds. For years I made salsa and removed just the seeds thinking this was reducing the heat, and yet still not sure why I'd get hot flashes during dinner. I have since started making salsa with a few more seeds and fewer pepper membranes.
IF CHOCOLATE IS FOOD FROM THE GODS, WHAT DOES THAT MAKE ME WHEN I MAKE GANACHE?--
The definition of the cocoa bean tree - Theobroma Cacao - translates to "food from the gods." And despite its extensive process from bean to yummy goodness found on a dessert plate, many seem to agree with that statement. Cocoa beans are grown 15 degrees of the equator, and are found in pods grown off of trees. The soil the trees are grown in contributes to the flavor of the cocoa bean, similar to grapes grown in a vineyard. There are several types of chocolate available for cooking and baking including dark, bittersweet, milk and white (although white chocolate is not technically a chocolate because it contains no cocoa solids - it is made up of cocoa butter, sugar and milks). Cocoa powder can also be made from cocoa beans by a process that removes cocoa solids. Dutch processed cocoa powder is when the cocoa is put into an alkaline solution in order to raise its PH level, making the flavor milder, the color darker, and making it easier to disperse.
A PARSNIP IS NOT SOMETHING YOU ASK FOR AT A HAIR SALON--
Prior to this class, there were many strange vegetables that I had passed up in the produce section of a grocery store (similar to my experience with apples). I had never seen horseradish in its natural form, and I did not know that carrots were originally white in nature. So feeling adventurous, I purchased some parsnips, cooked and mashed them with potatoes. I will never make mashed potatoes using just potatoes ever again.
THERE IS MORE TO COOKING FOOD THAN JUST PUSHING "START" ON THE MICROWAVE--
There are several methods to cooking food, including deep fat frying, boiling, roasting, stewing, steaming and poaching (actually, there are probably more, but these are the ones I learned about). Which way to prepare your food will depend not only on the type of flavor you're looking for, but on the type of food you're cooking with. For example, foods to be roasted should be tender with some cuts seared to seal in juices. Foods used for stewing should be of a tougher nature, whereas those used in poaching should be tender and require gentle handling; this despite the fact that both cooking methods require the food to be cooked in liquid.
So where once there was fear, now there is confidence as I cross the threshold into my kitchen these days; and not just because I can follow a recipe, throw a few ingredients together and hope for the best. Now I feel I have a better understanding as to how these foods work together...which I think makes my meals come out just a little better...which has made my friends a little less afraid to have dinner at my home now. But despite all the things I learned, all of the new foods I got to sample in class, and no matter how often I use all of this knowledge from one culinary experience to the next, there is still one fact that I will forever carry with me and share; the one that never fails to get a smile and ponderous look from anyone I share it with.
THE COLOR EGG A CHICKEN LAYS IS DETERMINED BY THE COLOR OF HER EARS.
Priceless.
Friday, July 15, 2011
I can't drive 55....on the 405 (at least, not this weekend)
So it's Friday, July 15th...I just found out the 405 will be closed this weekend.
WHAAAAAAAAAA???
No...not really. I think I actually marked it on the calendar at least a month ago. But you know that somehow, somewhere, every news station in town will find the ONE PERSON that magically "didn't know" about the closure this weekend and then proceeds to vent vehemently about all of the problems with LA traffic. It is my opinion that news crews should be allowed to carry taser guns this weekend so that when they encounter this particular brand of nut job, they can taze 'em live on camera. Now THAT I would tune in for.
I have to admit that LA traffic is a rather interesting vehicular ocean. And I use that term quite seriously because, truthfully, it is a fluid, ebbing and flowing, totally reactive to outside influences type of mass. There really is no logic to why it does what it does. I actually was quite terrified of driving in LA when I first got here; I avoided the freeways whenever possible. What affected me most was the sheer number of vehicles on the road more so than how people drove. There just always seemed to be someone around you at all times; and that was quite a change for me. Now don't get me wrong, other cities have their fair share of traffic snarls - but I guess what really got me about LA was the realization the one freeway I was at a dead stop and surrounded on was just one out of 20 different freeways in and around the city. And it doesn't matter what time of day it is - you can hit the 405 at...what...3:16am on a random Tuesday morning? And there they are...hundreds and hundreds of cars all zipping along; going somewhere. Some are going to work...some home from work...the rest...who knows (just don't ask how I know they're all out there at 3am). Amazing.
But I enjoy driving - always have. I have a little convertible; so it's fun to just pull the top off, crank the stereo and go zipping along at 5, 10 miles an hour....sometimes 20. But I have to say that the price of gas has bummed me out. So recently I garaged the car and now travel via public transportation. Really. And I have to tell you; I've had quite a few brilliant epiphanies recently. For example: bus riding is a great equalizer (I used to say this about the Trolley in San Diego - but it holds true for bus as well). You can be in a 3 piece Armani suit or a housecoat and slippers. Doesn't matter. You're all riding the same bus getting somewhere. Stand, sit, listen to music, read or people watch; it's almost a class-free type of society. Communism probably could've learned a few things from mass transit. Meanwhile, what is the compulsion people have to hit the crosswalk button 15-20 times? I think local traffic management offices could make this more amusing - rig up the button so that after two consecutive smacks you get a nice, charming 15,000 amp shock. Another interesting observation...why I am seeing more and more people driving around with earbuds in both ears? Did the car manufacturers stop installing stereos in vehicles? I mean, these don't look like cell phone hands-free types of dealios - I think people are plugged into their mobile musical devices and jammin' out. That just just seems unsafe to me and I don't think I could pull it off. I mean - I never notice the blue and red flashy lights on that nice police car signaling for me to pull over in my rear view mirror. I have to hear the "YOU!! IN THE SILVER CAR!! PULL OVER NOW!!" coming out of the loud speaker...and then I realize I've been doing 50 in a 30. And see, I would never hear that with Def Leppard blasting thru the ear buds. So what would've started out as nice simple traffic stop, would then become the world's second longest, slow-speed car chase on the Los Angeles freeway system - minus Al Cowlings.
I'll just have to be sure to stay away from the 405. Could've swore I heard something on the news about it being closed this weekend.
WHAAAAAAAAAA???
No...not really. I think I actually marked it on the calendar at least a month ago. But you know that somehow, somewhere, every news station in town will find the ONE PERSON that magically "didn't know" about the closure this weekend and then proceeds to vent vehemently about all of the problems with LA traffic. It is my opinion that news crews should be allowed to carry taser guns this weekend so that when they encounter this particular brand of nut job, they can taze 'em live on camera. Now THAT I would tune in for.
I have to admit that LA traffic is a rather interesting vehicular ocean. And I use that term quite seriously because, truthfully, it is a fluid, ebbing and flowing, totally reactive to outside influences type of mass. There really is no logic to why it does what it does. I actually was quite terrified of driving in LA when I first got here; I avoided the freeways whenever possible. What affected me most was the sheer number of vehicles on the road more so than how people drove. There just always seemed to be someone around you at all times; and that was quite a change for me. Now don't get me wrong, other cities have their fair share of traffic snarls - but I guess what really got me about LA was the realization the one freeway I was at a dead stop and surrounded on was just one out of 20 different freeways in and around the city. And it doesn't matter what time of day it is - you can hit the 405 at...what...3:16am on a random Tuesday morning? And there they are...hundreds and hundreds of cars all zipping along; going somewhere. Some are going to work...some home from work...the rest...who knows (just don't ask how I know they're all out there at 3am). Amazing.
But I enjoy driving - always have. I have a little convertible; so it's fun to just pull the top off, crank the stereo and go zipping along at 5, 10 miles an hour....sometimes 20. But I have to say that the price of gas has bummed me out. So recently I garaged the car and now travel via public transportation. Really. And I have to tell you; I've had quite a few brilliant epiphanies recently. For example: bus riding is a great equalizer (I used to say this about the Trolley in San Diego - but it holds true for bus as well). You can be in a 3 piece Armani suit or a housecoat and slippers. Doesn't matter. You're all riding the same bus getting somewhere. Stand, sit, listen to music, read or people watch; it's almost a class-free type of society. Communism probably could've learned a few things from mass transit. Meanwhile, what is the compulsion people have to hit the crosswalk button 15-20 times? I think local traffic management offices could make this more amusing - rig up the button so that after two consecutive smacks you get a nice, charming 15,000 amp shock. Another interesting observation...why I am seeing more and more people driving around with earbuds in both ears? Did the car manufacturers stop installing stereos in vehicles? I mean, these don't look like cell phone hands-free types of dealios - I think people are plugged into their mobile musical devices and jammin' out. That just just seems unsafe to me and I don't think I could pull it off. I mean - I never notice the blue and red flashy lights on that nice police car signaling for me to pull over in my rear view mirror. I have to hear the "YOU!! IN THE SILVER CAR!! PULL OVER NOW!!" coming out of the loud speaker...and then I realize I've been doing 50 in a 30. And see, I would never hear that with Def Leppard blasting thru the ear buds. So what would've started out as nice simple traffic stop, would then become the world's second longest, slow-speed car chase on the Los Angeles freeway system - minus Al Cowlings.
I'll just have to be sure to stay away from the 405. Could've swore I heard something on the news about it being closed this weekend.
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