Pumpkin Cream Pies…

I try and eat a bit healthier, but my "achilles heel" is the occasional crappy food item. It's sort of an ongoing joke to those in my life. A long running joke is for my office mate Ty to inquire: "What crappy food do you have today?" with a slight wink.

I do sympathize a lot with the typical college student. I get that eating a meal quickly (prepared by someone else to save you time) at a cheap price has a value far beyond economy, and as long as it is a "controlled consumption," it has its place. Therefore, any self-righteous pronouncements that I don't eat fast food will not be on this blog.

That said, McDonald's just up its game this autumn. They released the PUMPKIN CREAM pie (a stripe of sweet creamy goodness enveloped in the pumpkin filling, baked in a crust and sprinkled with cinnamon sugar).

At the local MickyD's, they're also 2 for a buck!

Just the right snack for this holiday season.

Busy Business and random musings

I have been busy.
Finishing  my Thesis this summer, attended the DT&L conference, did some overhaul work on the house, planning for 7-8 sections–prepping for some I've never taught before, etc., etc., etc.
…and that's not even factoring in family commitments and family life (full of the typical frustrations, pains and sorrows, angers and frustrations…and punctuated with just the right amount of joys mixed in).

I haven't vacationed in about 15 years-- the closest thing is sightseeing when I get a conference grant for a few hours every few years. I forgo a lot of leisure activities (but adopt other hobbies that take less time to help keep me sane).I gotta say that I have been so close to losing hope and giving up when the busy factor gets overwhelming—but I don't.

I often think about my students; some who have full time work, family commitments, and then attend classes to better themselves (not unlike me). How close may some be to giving up? How many have been taught (either by others or the harshness of life) to just give-up or take an easier road when it seems too tough? How many lose hope and cannot see the light at the end of a very long metaphorical tunnel?  How many are dealing with additional pain (literal and figurative) on top of that? Pain and problems that I cannot begin to understand, and are toughing it out in spite?

I can honestly say I have empathy for them. I am often just on the cusp of throwing in the towel. I often deal with things no one knows about as well.

Perhaps the cliché thing to do here is to tell you that "I feel your pain."
Reality is, I do not. I feel MY pain, and you feel YOUR pain. There are things that no one can fully comprehend about another person and their individual journey through life, so the best we can do is empathize.

Empathy doesn't mean turning our heads the other way and pretending that everything is OK. It doesn't mean pretending that you paid something when in fact you didn't. It doesn't mean allowing you to take what you need at the cost of another person… that's actually called "showing preference."

It means acknowledging that we are both dealing with life, and that I (as a fellow human being not wishing harm onto any other) will do my best to help you on your path, and you will do your best to help me. I can relate in some way to your condition, since I also have mine. I will help you (and others) with your pain where I can, and you will also help me (and others) in turn.

We don't need pity. No one really needs pity, it just creates the wrong condition for us to proceed. What we do need is more empathy.
Empathy for everyone.

To All the Cameras I've Owned Before…

Morguefile photo courtesy Michael Rickler

My first camera was a used box camera that my parents helped me buy when I was 8 or 9. The cost of film (as well as the oddball film-size that became increasingly hard to buy)  meant it was short for my world...but not before running its paces through every trick in the "Trick Photography Book" I got from the Library. I was the hit of the cub scouts (for which my younger brother deserves kudos for being pressed into service as a model).

Then came the 110 camera for fifth and sixth grade. The "smallness" of the 110 was novel-y cool for the time, but the absolute crappy quality of the prints and enlargements never impressed me (even as a kid). It was only the fact that every other kid around me had the same style camera--slim little brick with a fixed focus lens (ditto btw on the suburban fad of the plastic molded skateboards of that era) that I kept it for so long.

Junior High (for you young'uns--now commonly referred to as "middle school" and attended a year earlier than junior high) gave me another dose of camera fever. Nothing but a 35mm SLR would do for me at this point,  and they weren't exactly cheap.  I was taking Vis Art electives in school and working on a skill badge in scouts related to photography, and I pled the case to my patient parents for a 35mm film SLR. My dad was my hero when he went out Christmas eve and came back with a set of boxes under the tree! A New FUJICA fully manual SLR, on camera cheapo flash unit, cases and gadget bag.

At that point, I became the "family photographer," constantly shooting anything and everything (often blurry and poorly exposed), but gaining confidence and quality through Junior high and into High School. It was also the first time that other kids (executive's kids that were 'better off' than a teacher's kid) showed up with equipment that was far better than mine. I think it as the first time I remember "holding my ground" on what I had and knowing that my dad worked hard for every cent. It provided me with my first opportunity to learn to ignore that nagging voice of camera-envy in my head, and blunting that tendency of so many to have equipment envy (or G.A.S [gear acquisition syndrome] as it is called in camera circles these days).

The old FUJICA was a camera that I would use for years and years-- in fact into college for my basic film photography classes—despite the fact that it was pretty much a "crappy camera" by most auteur's standards. I guess I learned to do with it what I needed. Compose, expose/shoot, develop.

Then came a string of faceless cameras that served mostly for the pragmatic purpose of capturing moments with family--Polaroid Instant Cameras, Consumer 'point-and-shoot' 35mm cameras, and the like. I vaguely recall at least one Vivitar and early Samsung in the mix. They seemed to lack any real characteristics that would imprint them on my psyche.

In the 90's came a camera that I will always remember. It was a gift from a friend who knew I wanted a TLR; a used TLR Rolleicord. I had always wanted a medium format film camera, and to this day I have to say the engineering on this relatively unassuming camera is one of my favorites.
I think—no for sure I know that its one of the finest cameras I've owned. It was a camera given in kindness, and enabling me to shoot and develop larger format negatives for the first time.

And then came the digital revolution! Along came another string of Digital Cameras that were each good for a while, and for what I wanted at the time. Kodak, Polaroid, GE, Olympus, Nikon, Canon (all PnS and Bridge cameras) followed by my Canon REBEL (which despite using to this day, I am now ready to part with btw). I still love and shoot with my 'hobbyist' Rebel (and it still ranks on the list of top cameras I've owned to this very day)… but …
I'd have to say that the Rolleicord is probably still my favorite overall cameras.

Not having shot with it since the mid-to-late 1990's, I have decide to part with it (although I vacillate between the idea of parting, and just having it near me for memories and inspiration). The eventual decision to sell it comes with the decision to part with anything— not because I don't love the camera, but I hope a collector who can use it more than I,  perhaps even cherish more if not as much, will do good by it. Clean it up and rework it a bit more while I accept the challenge in my life of trying to divest from quite so much "stuff" in  general.

I intend to focus on having one or two really solid cameras that I love and use constantly.

But what a camera!

A Lifestyle to Strive Towards...

I have a hard-drive littered with things that folks have shared. This is one that I have retained and will open every now and then. It's attributed as Zen— and while these are components of mindfulness, in actuality they transcend that and help to codify a lifestyle choice that (I would offer up ) we should all aspire towards.

Typically I credit them, but this one has been re-blogged, pinned, and reposted so many times that I can't find the origin point. Google's image search engine  has many possible source points (goodreads.com and zenquotes.com are two big candidates).

I suppose in the end it doesn't matter where its from. Enjoy (and strive)!

Junk Food News

Another burger alert!
Yeah I know. It's really not the best stuff for you. But I also know as a former college student that cheap and fast is a premium. It is with relative happiness that I stumbled upon the Jalepeño crunch double cheese at McDonald's.
It wasn't a bad burger (probably not great for you if you eat one every day…but tasty). My only wish was that the peppers piled on it were heated up, versus fridge temp. Two bucks at a McD's near you while offer lasts.

The Humble Waffle Iron…

I submit for your approval, the humble waffle iron.
Chances are you can pick one up on sale somewhere, or likely inherit one from someone in your family for free. I got mine in a neighborhood near UWM. A bride had a rummage sale nearby and I picked a new one up for 8 bucks.

I'd recommend the kind with adjustable heat setting. I'd also recommend you get a pizza pan larger than the waffle iron to catch any spill-over (especially if you make bacon) and be prepared with a wet towel to wipe up any spillage.

I've made a complete breakfast in the thing: first made the bacon (be prepared with a wet rag to hit the sides of the waffle iron and a pizza pan beneath it to catch the grease), then scrambled eggs, tater-tots pressed into waffle-hash browns, waffles (of course)...and even brownie mix for a midday snack.

Of course, the list has a few more things, and even a few recipe tweaks.

[click the photo to be taken to the ANSWERS.COM "top ten list."]

Microwave Cookie

Dorm life. In the day it meant quite a bit of hotpot and microwave cookery. Most dorms had an oven that you could reserve, but baking cookies seemed like too much work for most guys. Along comes this recipe (modified from Molly Alice's recipe blog) to make  chocolate chip (or raisin, or peanut, or whatever) cookies accessible.

ingredients

1/4 c quick-cooking oats
1 tbsp brown sugar (or agave syrup or honey)
1 tbsp peanut butter (or any other nut or seed butter, or coconut oil if you are allergic to nuts)
1 tbsp plain Greek or soy yogurt
1 tsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1 tbsp optional mix-ins — chocolate chips, raisins, craisins, chopped nuts, etc… get creative!

directions

1. In a small bowl, mix together dry ingredients (oats, sugar, cornstarch, baking powder, salt, and cinnamon). Add wet ingredients (peanut butter or coconut oil, yogurt, and vanilla) and mix to form a thick dough. Fold in any mix-ins.
2. Line a microwave-safe plate with a small piece of parchment paper. Scoop the dough onto the paper and pat it into a 3-4″ disk.
3. Microwave on high for 45 seconds to a minute and 10 seconds, or until just cooked (cooking time will vary depending on the strength of your microwave — don’t overcook, or it may be dry and crumbly or slightly hard). Let cool for two minutes--this is important to making the cookie more solid.

This won't be your traditional cookie, but it will be a satisfying (reasonably healthy) alternative.

CHEESE TALK...

I love cheese.  Heck-- I am a Wisconsinite.

While I am not necessarily a connoisseur, I do have a few cheeses that I heartily recommend that you give a taste. To me, these cheeses have superb flavor, and appeal to the broadest possible group. I would not hesitate to snap them up when you are at the store.

While some cheeses can be remarkably tasty, they sometimes have very limited appeal due to a variety of factors; scents, flavors, bacteriological effects, etc.  (think: Bries, Camemberts, Limburgers, Fontinas, Stiltons and Bleus). The short, unscientific list that I have here represent (IMO) populist "good cheese."


1. SARTORI, BELLA VITANO MERLOT
one of my friends joked that this cheese was "life changing."
It turns out that is not just hyperbole. A damn fine cheese with Merlot flavor.

2. KERRYGOLD IRISH "DUBLINER"
A firm, nutty, delicious cheese (very faintly parmesan-esque with a cheddar back note). This is also one of the cheapest on the list, and an all-purpose crowd-pleaser.

3. PRIMADONNA MATURA AGED GOUDASmooth, tasty aged gouda. 

4. COLLIER'S POWERFUL WELSH CHEDDAR

A great cheddar cheese (and despite the name not overpoweringly sharp IMO). Not incredibly pricey either for an imported cheddar.

5. WHITE CHEDDAR (SPECIALLY SELECTED AGED RESERVE)
I put a curveball on this list, but it definitely belongs here based on its taste and value. Believe it or not, this is an ALDI only cheese (ALDI/TRADER JOE'S) and is the absolute cheapest on the list, yet beats some far more expensive cheeses.

HYPOCRISY? COGNITIVE DISSONANCE

I have dealt with increasing numbers of people who have mentioned dealing with "cognitive dissonance" in their lives in some way. Some may simply refer to this as "Hypocrisy," or hypocritical behavior—which I believe is sometimes too much of a simplification of things.

Here is a great article, in fairly simple language, that deals with the topic.
Check it out when you have time for a good read.

The Bestest Way to Reheat a Pizza

I have been posting so much about pizza that I figured I better add another category label. At any rate, this is a really short post about (IMO) the best way to reheat leftover pizza.

First you gotta wrap up the leftovers. It doesn't matter if its foil or wrap, but you don't want the leftovers to get that hardboard quality from being stored in the box (or – god forbid – even open on a cardboard disc in the fridge acquiring the cumulative flavor funk of your fridge.

DO NOT use a microwave. I'll concede it is faster, but it leaves the pizza kinda limp, and as it cools the crust gets a sort of toughened quality (and eventually hard).

While I cannot say I invented it, I've been doing this since I was a teen with great results.
The method you have to try is using a frying pan, set to a medium low heat. Place the slices crust-side down, and place a lid (I have the tempered glass lid pans which is nice). Heat em until the cheese starts to melt on top and the top gets hot. The bottom crust will be crispy (and keep an eye on it-- you don't want to burn it). For my oven its abut 15 minutes (on electric burner set to 3.5 /9).

LOCAL FRO-ZA (fer 'dem kidz over by 'dere)

I hit the polarizing topic of 'sliders' a while back. Frozen pizza is another one of those issues that hit close to the nerve.

I also think that frozen pizza (along with mac 'n' cheese and ramen) are another one of those "college experiences" that have a lifelong impact. When I was in school, most appliances were illegal in the Madison dorms. Friends with apartments had freezers and ovens, and those folks seemed to be the keepers of frozen pizza.

In Milwaukee, a few dorm rats had the small, boxy, portable pizza ovens that were easily hidden under loft beds or in closets (which made their rooms magnets among the "2 am" crowd).

I recall buying a brand from the local supermarket near campus that was 1.29 apiece (it was economy over taste in those days, and often filling a craving with junky stuff was enough to  satisfy the palette).

Flash forward 30 or more years, and I am STILL a fan of the frozen-za…just a bit more discriminating with which I buy.

Here's my current hit list:

Jimm's frozen pizza*
Jimm's is actually one of the more expensive brands out there, primarily because they do not get the leverage of big vendors (like Kraft or GFI). But it is a Racine-made pizza that has really pretty good flavor when prepared correctly. It is a thin crust offering, in a variety of toppings (I prefer plain freshmade sausage or sausage and mushroom). It is a thin crust variety (which I like in frozen) *And it is LOCAL! I'll concede that boosts it up in ranking in my opinion.

Dino's Classic Frozen*
Another relatively pricey pizza because they are the little guys (like Jimm's) and produce a limited amount of units, with limited shelf space and no umbrella brand leverage over retailers. A slotted or screened pan following the directions, and it is a tasty treat. It is a very thin, crackery crust (similar to other thin frozens) that doesn't hurt the pizza quality too much. Their handmade sausage is a fave. (and yes *LOCAL!)

Home Run Inn
A Chicago taverna brand that is really good. I'd advise baking it on a pan, or a slotted pan. I LOVE the brands that use the UNCURED pepperoni-- the flavor is so hard to get with the cured varieties, and their sausage is flavorful too. The crust has almost buttery texture, and when you prepare it right tastes decent for fro-za. They have national distribution, so it should be fairly easy to get.

Connie's Frozen
The cornmeal bottomed crust (with chemical leavening to give it a nicer texture). Its a bit more substantial than a thin crust, but not one of the self-risers… and the toppings on Connie's are wonderful. I know they changed the formulation slightly since I first started eating 'em, but Connie's still makes my list of frozens on its overall quality and flavor. Like the others, slotted or pan recommended for at least part of the cooking time.

World Table Sicilian
This last one is for those who like a thin crust with a bit of spiciness to it. I am not the biggest fan of Walmart as a business, but on occasion I will invade their frozen pizza aisle for this one alone. It is the perfect summer compliment to a good cold brew (or root beer), and has toppings like: pepperoncini, capocollo,  sliced sausage, hard salami, and a five cheese blend.






HONORABLE MENTIONS:

• EMIL's PIZZA (somewhat similar in crust style to Jimm's and Dino's). It probably is my #2 or 3, but wanted to list a variety of crust types Annie's Natural (really close to my top 5)
• Amy's Organic
• Gino's East frozen pie (cook carefully or break teeth)

ADDENDUM:

 Thanks to Laron Taylor-Lai Lida for reminding me to add EMIL's (Watertown) to the list. A really good sausage and mushroom frozen if you haven't had the pleasure yet.

WHEN YOU START

An instructor of mine, Steve Quinn, shared this great video on Facebook. It really does apply to any discipline, and is one of the truest things that I have heard.  It is imagery set to the frank introspection shared by Chicago Public Radio Personality Ira Glass.

BE A SHOKUNIN

I've recently seen the movie JIRO DREAMS WITH SUSHI. For those with attention deficits, it may not always be the "easiest" or "action packed" movie to watch to the end, but hang in there and stick with it. The payoff will be if the lightbulb goes off for you.

The documentary is about a man who runs the world's greatest sushi restaurant. If you aren't a fan of sushi, please understand that the reason I'd like you to watch it has little to do with sushi… in fact sushi is the backdrop for the true story. The real story is about being a Shokunin.

Other bloggers have written far more eloquently about this movie (btw I enjoy this one).  Perhaps it is the circumspect that comes from getting old. But I find the pursuit of excellence to be the root of vocation. I don't know if 95% of us ever achieve it… but the pursuit is a part of the whole process.

This quote from Orate (also featured on the Wilson Hoo site)

"… a literal description does not fully express the deeper meaning{of SHOKUNIN}.  The Japanese apprentice is taught that shokunin means not only having technical skills, but also implies an attitude and social consciousness. … The shokunin has a social obligation to work his/her best for the general welfare of the people.  This obligation is both spiritual and material, in that no matter what it is, the shokunin’s responsibility is to fulfill the requirement.” 
– Tasio Orate

I have a standing "extra credit" offer to any students who stumble upon this entry: Watch the movie in it's entirety (don't lie about watching it, don't watch parts of it or give it partial attention while you work on a computer or type, and don't look up a synopsis or google someone else's ideas). Really watch it. I watched this over the course of three late nights (because I fell asleep before the end). I watched it, then continued until I saw the entire movie and processed its message. Then I watched it again.

Watch the movie--really watch it, and do a writeup of what you think. What are your impressions? Are you pursuing the path of the shokunin? Why not?

HABITAT

Those who know me are well aware of my fascination with good design–regardless what the design discipline (or sub-discipline) is.

I have been particularly intrigued by the "tiny house" phenomenon. Its very counterintuitive to the accepted "american paradigm" of palacious homes ( in all honestly, I  love those too); so a lot of these sorts of projects tend to be more centered in Europe and Asia. Land has been more of a premium, and the emphasis on social interaction is much stronger. The idea is that you are out and about more, and interacting with others, while still having your own living space. The smaller homes actually introduce a stronger community and  more active lifestyle.

I found this idea of interest as well. The  10-square "student" unit. In Madison (as with many college communities), the dorms were quite small, and encouraged communal activity. The nature of university housing was to push the student  to engage with the campus. You would study at a library, attend classes during the day, go to events with friends, and the room was more a stop off point throughout  the day, a place to sleep at night, and the occasional respite from community (save the roommate). The result is that most people were more engaged during those "dorm years."

If that concept were applied to living communities, would the result be the same?
[click image to link to the original site on student habitat]

Creative Hobbies and PUMPKIN PIE

So what creative hobbies do you have?

I do WOODWORKING, PHOTOGRAPHY,  PAINTING / ILLUSTRATING and COOKING.
I feel it is incredibly important for creatives to have creative hobbies that allow them to express themselves in other ways, without the pressures associated with their career  (or study) pursuits.

Occasionally I'll share a woodworking project, a drawing, or a photo.  I am also a bit of a foodie, and while I eschew the recipe exchange, I am definitely not above it!

With the holidays just around the corner, I recently came across (via CHOW) an incredible recipe for Pumpkin Pie by Boris Portnoy. In his CHOW recipe, Portnoy expresses everything I feel is wrong with Pumpkin Pie. Most pies seem to be about the spices, or “muddy-flavored” canned pumpkin.

I recently made Portnoy's pie, and it was pretty darn good!
I made just a few modifications. Instead of his crust, I used the über-flaky crust obtained by using the AMERICA'S TEST KITCHEN VODKA CRUST RECIPE!

I skipped the cookie cutter toppings (although in principle I have no problem with them) and created a brown-sugar crumble that is often associated more with homemade apple pies (just put it on 10 or 15 minutes before the time is due.

Using fresh pumpkin was incredible easy using Portnoy's method! And the flavor is so much more PUMPKINY.

Watch Portnoy's CHEW video here. (It also links to the recipe).

This is Chris Kimball's/AMERICA'S TEST KITCHEN's vodka crust.

A Polarizing Slider...

You either love 'em or hate 'em! In Wisconsin, there seems to be a Mason-Dixon line of sorts... I call it the Webb-Castle line... It runs through parts of Racine and Kenosha. Folks seem to either be Castlers or (George) Webbers (and quite a few are neither).

Having some familial Chicago roots, I am a Castle-fan. I warmly remember my Grandfather eating at one of the city's many locations. There was something neat about downing a sack 'o' sliders while being out on the town. I even vaguely recall the midnight "freakshow" at one of the city locations when I was a little kid with my family.

In all fairness, I also really dig the Steak'n'Shake Burger, as well some of the Culver's butter burgers, and even the Carl Jr.'s/Hardees "boigahs."Sometimes I'll even take in a Webb burger (depending on the location--they h'aint too bad).

If you are a Castle fan, you may even pick up a CRAVE CASE (the cardboard suitcase sized box filled with sliders) in the face of shaming crowds of haters. Before their Wisconsin locations, we used to drive across the state line to pick up a cooler load, then drive home and freeze 'em. Whenever you wanted one, pop it into the microwave!

I even make a Castle-slider breakfast sammy: fry or scramble an egg, and top a slider with the egg and some cheese. Goes great with a black coffee!

If you happen to be a slider fan, check out these wild contest-winning recipes using sliders (they actually taste pretty darn good too)!

Something to remember...

"The world is filled with starters...there are literally millions of starters...but there are like 4 finishers!"

—(hyperbole) by Interior Designer Daniel Kucan

---

What Kucan is referring to is the exuberance at the front end of any project that inevitably fades as you go through it. The front end is full of unlimited potential, and energy is high. It may be starting school, a race, a project, or even a new way of life.

The only guarantee is that the the excitement and potential of the start will invariably diminish. The excitement can give way to realizations of shortcomings; things become hard, problems arise, and it becomes far too easy to abandon something (or slap it together to technically finish it half-ass) rather than to see it through to its highest quality conclusion CORRECTLY. 

They begin to view dropping out, quitting, or give up before they complete as easier. It in fact is easier, but not better. Some even do this as a defense mechanism against themselves. It's easier than improving or being critical of yourself. They view "just finishing" as an alternative to truly completing.

If school, races, projects, or life was easy, and it was always sunshine and cheer... with no need to examine your own shortcomings and improve them, everyone would be a graduate, marathon finalist, project-award-winner, and have a dream life.

Fact is life is a struggle. While starting something IS KEY (you can't even have the chance to win unless you start), it is finishing that is the most important.

RICE COOKER MAGIC

Someone told me that the late, great Roger Ebert was working on a cookbook of "things you can make in a rice cooker." Buzzfeed recently featured  a great collection of recipes towards that end.

Back in the 80's, the "hotpot" was standard-issue among the student body at Madison, and it was the only legal appliance students could have in the dormitories. Mac 'n' Cheese and Ramen were standard supplemental faire.

The Asian students also had the rice-cooker stowed away—and during any inspections it often passed for the aforementioned "hotpot." Most any asian family has (at least) one of these. I think since age 18, I have always had one. While I made primarily rice, on occasion I would cook meats in it. Little did I know the complete range of delectables that can be made in the humble rice cooker.

Click the link below for a world of deliciousness for rice cooker owners everywhere!

Cupcake Crazy

Those that know me know in addition to being a graphic designer, I am also an amateur who dabbles in carpentry and cooking. In fact, I am the "main cook" in our family, and I love preparing (and as my girth attests to) and eating good food. Of late, I've also been indulging in baked goods...and yeah, the cupcake craze has most certainly bitten me back.

A while back, I came across this baking site, and this particular post of cupcake recipes.  Tasty stuff!
(link by clicking on the image)

Neat Private Workspace

I love the idea of well-designed things.
That transcends the design of print and web, into the realm of the incredibly simple and straightforward. Check out this  great design for a pretty slick portable workspace that is small enough to be moved, yet large enough to grant you the escape and privacy you need while working...and it can be given your own personal touch as well!

(click image to link)