Humor

Piled Higher and Deeper

Piled Higher and Deeper

“I am so clever that sometimes I don’t understand a single word of what I am saying.” Oscar Wilde

And those -isms keep piling up. Deconstructionism, expressionism, Marxism, socialism, liberalism, determinism, naturalism, conceptism(o), establishmentarianism, anti-establishmentarianism, dis-establishmentarianism, anti-disestablishmentarianism, culteranism(o), euphemism, malapropism, minimalism, impressionism, cubism, pointillism, – sometimes I am so clever that I don’t understand a word of what I am saying-ism.

But I sound good. I baffle people with my outrageous knowledge and I send them to their dictionaries and their Google to find out what I might actually mean. But all too often, I don’t know what I mean myself.

So – let’s all go on a wild-goose-chase-ism and find the meaning of the meaning of existentialism, or maximism, or good-for-nothing-ism, or piled-higher-and-deeper-ism, or cough it up, it might be a chicken-ism in a trying to escape-ism mode.

Enough, no more. Tis not as sweet now as it was before. – a lovely Shakespearian-ism. So let us shake ourselves, like a Labrador out of the water or a dog with fleas and rid ourselves of one or two of these itchy -isms.

A Very Spanish Omelet

A Very Spanish Omelet

Spanish Omelets – I learned how to cook them in Santander, Spain, when I was attending summer school at the Universidad Internacional Menéndez y Pelayo. No – I didn’t learn at the university. My landlady taught me. She always left me an egg and a potato for supper. The first night she showed me how to cook a tortilla española. She showed me how easy it was – and from then on, she left the ingredients out for me and allowed me to cook the nightly omelet for myself.

Ingredients: splash of olive oil, pinch of salt, 1 potato (peeled, diced, or sliced), 1 egg.

Preparation: heat frying pan, put in the olive oil, let it warm, add the diced potato, add pinch of salt (to taste), fry until golden brown (or to taste) stirring all the while. Beat egg in a bowl. Add beaten egg to fried potatoes to make omelet. Turn omelet over in pan to cook both sides.

Seems simple, eh? But not so fast. Olive oil: I prefer Spanish olive oil, of a good quality. Other national olive oils will serve just as well, but they will change the taste of your omelet. Pinch of salt: now that’s easy. Or is it? I prefer pure sea salt. However, check the chemicals listed on the side of your salt box. Some add iodine, others sugar. No two salts are the same. Your omelet will change taste with the salt you choose. Gets complex, doesn’t it? Nothing complex about a potato, is there? But kind of potato will you use? The Universidad de la Papa in Peru lists approximately 80 different kinds of potato. Each kind will change the taste, and the texture of your omelet. Dicing or slicing? The cut of the potato will also change the taste of the omelet. When we took omelets to the beach in Spain, we always knew who had made the omelet according to the way in which the potato was sliced. Thin slices or squarish chunks? Regular cut or cut in irregular fashion? Sliced then chopped smaller? And as to the potato prior to frying, par-boiled or uncooked? Both ways lend a different texture to your omelet. De gustibus non est disputandum – there is no arguing about taste. There is nothing as simple as an egg – really? White shell or brown? Pale yolk or dark? Free range or battery hen? Fresh or, well, just hw fresh are some fresh eggs – “Eggs from Australia, fresh as the morning” -? Guess what – you omelet will change in taste, texture, and color according to the type of eggs that you use and the chicken that laid them. I wrote Add beaten egg to fried potatoes to make omelet – very true. But the good cooks that I copy actually add the hot fried potatoes (with as little oil on them as possible) to the whipped egg, and allow them to settle and gel together before returning the mixture to the pan. Not so simple then, this omelet cooking. Experiment. Try different methods and different blends of the four basic ingredients. When you find the blend you like best, stick to it.

Cebollista o anti-cebollista – the annual tortilla cooking competition in Galicia permits only four ingredients, as listed above, in their omelet entries. They do not permit the use of onions / cebollas. If you do wish to add an onion to the potato mix as it fries, you may most certainly do so. But the same cautions apply to onions as to potatoes. Be aware of what you are using and how you are using it. And whether you choose to use onions, or not, remember you have chosen a side in an ongoing war – cebollistas contra anti–cebollistas! Most people are one side or the other, rarely both.

Other things often appear in Spanish Omelets, sometimes under one name, sometimes under another. Next time, if any interest is shown in these recipes of mine, I will elaborate more on The Very Spanish Omelet.

Be Yourself

Be Yourself

“Be yourself. Everyone else is taken.” Oscar Wilde.

One of my favourite authors. A creator of bons mots and a specialist in renewing the meaning of meaning within words. And yes, within the witticism is a pearl of great price. We must indeed be ourselves. But who are we? That is the question. And how do we find ourselves, or know when we are lost, or know when we are found? Alas, all of us must seek those answers for themselves. No one size fits all.

Re-reading Robert Bly’s The Sibling Society, I am struck by his description of a lost generation that looks sideways for knowledge and ignores the long-held traditions of those earlier generations who brought us here and led us to where we are now. Lost people living in a lost world of instantaneous, shallow distractions. Deflect, distract, don’t think, gaze in awe and wonder, and let the show go on.

The Romans, towards the end of their Empire, had words for it too – bread, wine, and circus. Wrap yourself in an invisible cloak of instant pleasures, think no negative thoughts, do nothing, indulge, enjoy, envy, and climb that ladder as fast as you can. Onwards and upwards into the clouds of unknowing and uncaring.

Up there the Wizard of Oz performs his magic, his illusions, his trickery. Only believe and thou shalt see – whatever it is that the Magician wishes to show you. Don’t think. Don’t doubt. Be like someone famous. Copy them. Imitate them. Smoke like them. Drink like them. Be like them. Try to be them. There are some wonderful role models out there. Only believe ….

And forget about the Fall of the Roman Empire, forget about Oscar Wilde, forget about Robert Bly, forget about me. Above all forget these words – “Be yourself. Everybody else is taken.”

Forget them – or carve them into your heart and follow the Delphic Oracle and “Know thyself” or Shakespeare “To thine own self be true”. And remember – you can always make each day a good one. It’s up to you.

First Post of 2023

First Post of 2023

There is nothing to say, except that I have lost my way. Every poem posted to this blog is unavailable for publishing elsewhere. I may not submit them to journals, to editors, to competitions. This is one of the reasons why I have been silent for so long. It’s the same thing with Flash Fiction and stories. ‘Must be unpublished – no social media’. Alas – this blog is ‘social media’. So – I have lost my way, my reason for blogging. What can I blog about?

The weather – we have hardly seen the sun since well before Christmas. Snow, rain, icy rain, ice pellets – ofnadwy a diflas – disgusting weather. The sun shines in my heart. I also have bottled sunshine – sol embotellado – brought in from Spain. But who wants to read wet weather reports, day after day after day? Come to that – who wants to write them?

The news – this is even more depressing than the weather. I sometimes think that the papers deliver as much bad news as possible so we will be happy with the few items that do brighten our lives. Mal de todos, consuelo de tontos – when everybody falls on hard times, only fools take consolation from it.

Politics – spare me from politics and politicians. There is little good to say about any of them. Politicians are treacherous and their policies are worse. I remember the restaurant in Avranches with its sign on the wall – un jour sans vin est un jour sans soleil – a day without wine is a day without sunshine. Well, a day without politicians is a day full of sunshine – no matter what the weather is like outside.

Sports – we are sports-logged. I have never seen so much sport on the TV. Well, to be honest, I haven’t bothered watching it. Event after event, and events running simultaneously all around the world. I am fed up with tennis, soccer, ice hockey, rugby, and all the myriads of championships being played out before us. And the scandals – and the money changing hands – and the grotesqueness of ownership and player trading?

So, what is left to say? I have lost my way and I am trying to find a path through the wilderness of wild words that besiege me. Siege Perilous, indeed. What can I write about? What can I say? Maybe I should start an agony column.

Agony column – send in your questions and maybe, just maybe, I will think about them and comment on them. No. That won’t work. I already have too much on my plate. “Don’t tell me your troubles, I’ve got troubles of my own. Leave me alone, go on home, tell them to a friend, I’ve got troubles of my own.”

The sun – maybe, when the sun returns from his winter vacation, I will actually find something to write about. Maybe not.

Birthday – meanwhile, it’s my birthday I remember my grandfather reciting to me in the kitchen back home in Wales. “Today it is my birthday and I have ten thousand pounds to give away.” He would pause for a moment and then continue: “On second thoughts, I think it best to lock them back in my old oak chest.”

Poems – so the poems will stay in my old oak chest until I publish them properly. Flash Fiction and Short Stories too. In the meantime, any suggestions for this blog will be welcomed with open arms. Including folding it, shutting it down. Maybe it has served its turn and become, like me, out of date and obsolete.

Warm in the Kitchen

Warm in the Kitchen

This early morning, the only warm place in the house is the kitchen, close to the fire, with all the doors closed. The black-out curtains from the Second World War are still in place and hang languidly over ill-fitting windows that let cold air into the house. They must be pulled back in preparation for that first glimpse of day-light. Your elders move in and out, letting in the cold air as they open and close the doors at either end of the warm space where the fire is just taking hold.

Your grandfather banked it overnight with black sea-coal and then he raked the fine, grey ash, with its still smouldering lumps of charcoal, into a warm mound, ready for paper, kindling, coal, and the match. He has also placed a newspaper over the fireplace to create a draft. If the fire doesn’t catch soon, he will throw some sugar onto the embers to aid the blaze. The fire will suddenly flare into life and the room will be quickly warmed. In the meantime, the kitchen, though warmer than anywhere else in the house, is still slightly chilly because the damp night cold has invaded and made everything wet and slick.

It’s great when you’re at your grandparents’ house, but when we are back in ours, my father and mother always leave early, to go to work.

When I was younger, they had to feed me, but I soon learned to make my own breakfast from whatever I found in the fridge. Now I can use a frying pan. I fry bacon first, and then, when I have plenty of bacon fat, I fry bread, eggs, sausage, black pudding, kidneys, tomatoes, mushrooms, and anything else I can find, including laver bread.*

Before I know it, I have become a latch-key kid and, when I am hungry at home, I fry myself an all-day breakfast: eggy-bread or fried egg-with-its-hat on doused in HP sauce for lunch, all washed down with tea to which I add condensed milk and sugar.

But this morning, they have made breakfast for me: porridge. “Porridge, porridge, skinny and brown, / waiting for breakfast when I come down.” And I hate porridge, especially burnt porridge, with a passion, and yes, they’ve burned the porridge again. I hold a cup of hot tea in my hands. I breathe in the steam and it loosens up my chest. The china cup warms my fingers. I prod at the porridge, feed some to the canine mouth that dwells unseen beneath the table, and stuff myself full of toast. Whatever I eat, when the food is inside me, I feel much, much warmer and now I am ready for the rest of the day.

*Laverbread Bara lawr in Welsh: edible Gower sea-weed, a delicacy often called Welsh Caviar.

A Winter Awakening

A Winter Awakening            

You hate the Christmas holidays. You always have and I expect you always will. Broken promises litter the ground like so many new year’s resolutions, made and then set aside in a jumble of wrapping paper, party hats, and empty, smelly beer bottles. So vicious, these early morning calls, your father pinching your ear or tugging your hair, then stripping back the clothes and leaving you lying there, the cold air invading your bed, shocking your toes, tweaking the small hairs on arms and legs.

You reach out to the bedside chair, grab your shirt, socks, and pants and stuff them between your legs where it’s still nice and warm.  Then you pull the bedclothes up to your chin and your day clothes lie between your thighs, a teddy bear bundle gradually warming you up again. You wriggle down into the bed, and try to go back to sleep, but it doesn’t work.  A great shout from downstairs: “Breakfast is ready!”

Now comes the tricky bit: staying under the covers, wriggling out of your pyjamas, putting on your shirt, your pants and your socks while still staying warm beneath the blankets. Then, a porpoise breaking the surface, you burst out of bed, pull on your trousers and a sweater, and you run downstairs to the kitchen the warmest room in the house, where breakfast is waiting.

No Turkey, No Presents, No Tree

No Turkey, No Presents, No Tree.

And that’s how it is this year. Partly by choice. We decided against the stress of a turkey. Is it cleaned out correctly? Is it stuffed properly? Will we put bacon on top? Is it cooked to perfection? What about the trimmings? Stuffing (inside and out)? Bread sauce? Cranberry sauce? And the vegetables? And the Christmas Pudding? Will it be ready on time? Does it look nice? Have we laid the table properly? There are only two of us now. How much turkey can two people eat anyway? So we’ll have none of that this year. No stress. No cooking. No washing up. No leftovers. No turkey. The poem – The Twelve Days of Turkey – makes this clear.

As for the presents, well, that’s a sad story. We don’t really need anything. The house looks like a cross between a junk-shop and a museum gone mad. As Dylan Thomas said of Swansea Museum: it looks like a museum that belongs in a museum. And that’s what the inside of our house is beginning to look like. A crazy place inhabited by two crazy people and a crazy cat. Well, the cat would have loved some wrapping paper to play in, if it were a normal cat, but it’s not. So even the wrapping paper won’t be missed. No presents means no disappointment and that means that the Poem of Lower Christmas Expectations does not have to be written.

As for the tree, well, we don’t have a living tree, chopped down, and fed water daily, so that it can sprinkle its needles steadily over the carpet before it’s time to go. And the, on the way out, it drops the lot. Then we must vacuum clean, Hoover, Dyson, brush up, do the necessary, whatever it is, to make the place clean again. And oh, that cold January air when we open the sliding door to force the tree out. Force it out indeed – after 12 or so days inside, it doesn’t want to go out in the cold and freeze. And neither do we.

So, it’s a minimal Christmas. Three LED trees from past years. Clare’s Auntie’s artificial tree from her old shop in Cheap Street, Frome. Some strings of lights. Everything inside the house and nothing outside. And inside we have warmth, light, a fire in the stove, and for dinner, a tourtière, Acadian, all nicely spiced. With a selection of trimmings, to be determined later. Bread sauce and cranberry sauce probably. Oh yes, and we have a variety of puddings that can steam while we are eating. A minimal Christmas, then. No high expectations. The Christmas Mangers from Mexico and Spain all in place. And Christmas music, also from Mexico, on the disco and ready to go.

And yes, this will be the best Christmas ever. Because it is taking place within our hearts. And all best wishes for a wonderful day and an even better year to follow, to all of you, too.

Tangled Web

Tangled Web

“Oh what a tangled web we weave
when we first practice to deceive.”

But who are we deceiving, us or them,
ourselves for believing our own propaganda
or them for being deceived by what they hear?

Propaganda, properly goosed,
and the goose wrung by its neck
and strung up to dry before
we pluck it, season it, and cook it
in its own grease
for a heavy Christmas dinner
so much cheaper than a chicken
or a turkey, unless
we breed them ourselves.

Or would you rather duck?
What’s that flying over there?
I don’t know.
Here comes another one.
Flying low.
“Duck!”

Or, as the duck said at Christmas:
“Peace on earth:
but put an end to peas,
please.”

Portrait of Moo

Moo by Fin

Finley has left. She has left me with a selection of her art and instructions to ‘show it to the world’. S o, here we have the Portrait of Moo by Fin. I guess many of you don’t know who Moo is, but don’t worry about it, neither do I and Fin has been busy for three weeks, trying to work it out for herself. Oh dear – what can the matter be? Finish the song for yourself, if you remember it in any of its many versions.

Meanwhile, I go back to my old friend, Robbie Burns, with whom I spoke only yesterday. He spoke to me through my eyes and, as I sat there talking, I digested his words of wisdom: “Ah would some power the giftie gie us to see ourselves as others see us.” The giftie gie us is, as you well know, the Scottish dialect for what comes out in Standard English as the gift give us.

So that’s how Fin sees Moo. When I next meet him, if he cares to show up chez nous, I will show him Fin’s portrait and ask him what he thinks. Until then, his identity – and I am assuming he is a he not a she – must remain a mystery as mysterous as this mysterious painting that appeared on my desk.

Ornithology

Ornithology

Time to celebrate the seasonal – and totally unexpected – arrival of the Orange Crested Red and Yellow Butter Bird. Magnificent isn’t he-she-it? I know, I know – birding is serious. And no, I am not serious. Just enjoying myself with a red here, a yellow there, a brown underneath, and lovely black outlines.

When childhood meets second childhood, things like this happen. Just sit back, enjoy them, and think of Canada. And yes, I am amused. Why shouldn’t I be?

Oh yes – and Happy Birthday Old Salt – Vive l’Acadie – et bonne fête d’Acadie – and don’t forget Stella Maris and the Blessing of the Fleet.