St. Damien Of Moloka'i

St. Damien of Moloka'i 

 

Some humans are led to acts of self sacrifice that resonate throughout the centuries. St. Damien of Molokai lived such a life, and his story still has a powerful emotional impact on me. A 19th-century priest who deliberately sacrificed his life in order to provide care and service to leprosy patients in Hawaii has been canonized by the Catholic church, but was already canonized a while ago by other Christian churches. 

Father Damien (1840-1889)  was born Jozef De Veuster in Belgium. He was beautified by Pope John Paul II in 1995. 

He was adopted as the patron saint of AIDS/HIV sufferers where his example served as a beacon of light to showing others about caring for patients with another lethal disease. Most remember the days when no one wanted to touch or be close to  an HIV positive patient, just as no one wanted to be near the lepers of Molokai.

Father Damien  was elevated to sainthood today by Pope Benedict XVI, in an overflow ceremony that was attended by 400,000 people. Included were Hawaiian women who wore traditional dress, with head dresses made of red roses. 

During the 1800's, thousands of Hawaiians were exposed to many communicable diseases, including Hansens disease, or leprosy, by sailors from Europe and America. Hansen's disease was so lethal and so easily spread, that the victims were isolated to Kalaupapa, on Molokai island's North side. They were so socially and medically neglected that the Catholic church decided to establish service for them.

Father Damien took the assignment to provide for them, knowing that it was a likely death sentence for him to take the position.
He is now Saint Damien of Molokai.  A monument to his church, St Philomena's Church, is being built at the site, where twenty patients are still in residence. Now, St Damien of Molokai will not be forgotten.

Find more history about St Damien of Molokai, and news about today's other canonizations at:

New York Times
The Catholic Encyclopedia

Foodie Tuesday: The Burger and the Burger Ghost

IF YOU THINK THAT YOU ARE GETTING SOME NO-CARBOHYDRATE, VEGAN, LOW FAT, LOW LIFE KIND OF BURGER HERE, please go now!

I will not help you if you stay.

Now, I seem to recall the "burger ghost".

This fellow fell onto the railroad track of life when he just decided that it was time to go. He lived a full, prosperous and wonderful life, with no great tragedies...

...except one. He married well and for life.  His wife was a delightful woman who reared his four perfect children, who kept his home with a mastery that a prosperous man was lucky to have available to him, and who never asked for more than she was entitled to.

As her charmed life prevailed, his lovely wife outlived him by twenty years, enjoying her perks and her growing brood of grand and great grandchildren.

So, the "Burger Ghost" should have been happy to pass on and join his beloved....

This is someone's photobucket picture of the perfect burger with a sweet potato bun! A sweet potato bun!

INGREDIENTS:

1/2 pound super lean ground sirloin

1/2  pound super lean ground pork

4 tblsp canola oil

pepper and salt to taste

carmelized onion and roasted garlic

1 tsp paprika

smoky flavor (liquid smoke or smoked spice) to taste

1 tblsp worchestershire sauce

1 pound toasted sliced baby portobello mushrooms

4 huuuge tomato slices, drained

4 slices of red onion

4 slices monterey jack cheese, and not the cheap stuff, either.

Hamburger bun of choice, large.

1/2 cup sulfite free red wine

condiments of your choice

Mix the meat, pepper, salt, paprika, smokey flavor and worchestershire sauce. Form in to four patties that are exactly the size of the  bun.

Saute in the canola oil. If thick, I prefer a fast sear to create a crust, then slower cooking to a medium, non bloody state.  the juices caramalize and it just has to be too good to be true.  If thin, then they're not worth it.

Remove the burgers and let them rest. Deglaze the pan with the red wine and add 1/2 of  the toasted mushrooms. Reduce juice to about half.

Then assemble the burger with additions of choice (don't forget the rest of the toasted mushrooms), and try to help yourself, because you will fall into a trance.

Best served with the kind of fries that have the crispity outside and the fluffy, creamy insides.

Oh my. I hurt my own feelings.

Oh! The Burger Ghost...yeah...hmmm what happened?

The only dissatisfaction in the Burger Ghosts life, was that his beloved wife was not his true love! The Burger Ghost longed and pined and worshiped from afar, but never, not once did he make his true desires known.

The true love of his life was a woman who first came to the family estate as a very young nurse, his own age in fact, who tended his father, then stayed on as nanny to his two much younger siblings. She stayed on to tend to his infant children.

And never, once, did they behave in an untoward fashion.  Not even when the sweet perfume of many Springs, the moonlight nights of many Summers, or the smoky haze of many Autumns overwhelmed them.

The nurse married and started her own boisterous family. When her husband reached his own prosperity, he demanded that she stop working. But she remained a part of the extended family, as a much loved "Auntie". Her children and grandchildren were regarded as "cousins".

And when he died, the Burger Ghost remained, wandering the halls and gardens and fields of his estate, waiting patiently for his unrequited love, looking out for his children and grandchildren, and showing up whenever someone had a cookout.

One fine day, word went out that "Auntie" had passed away. She just fell out from a massive stroke and died instantly.

This word came during the latest cookout. The giant, juicy burgers were already on the grill, and everyone was waiting for "Grandpa's Ghost", who they dubbed the "Burger Ghost".

But were they ever shocked when grandpa's ghost showed up.

"The Burger Ghost got's a girlfriend!" the youngest member of the family yelled, just as the word was spreading about "Aunties" sudden passing away.

The Allergy Chronicles

I feel like I've been beat with a stick.  After going to get a flu shot at the VA (and finding that it was not the prized H1N1 vaccine), I decided to drag myself to the store for some substantial delight.
I got there so sick that all I could grab was macaroni salad, dishwasher soap (great discount) and toll house cookie dough.

The past weeks have been an insane overload of work and writing, with decent pay as a reward, but with exhaustion as a consequence.
Just when I resolved to stop that nonsense, settle down, and take time to smell the stinky shoes, the Fall allergy season moved in and started unpacking.

The Sacramento Valley is one of the top allergy resorts in the world. We have far too many exotic plants and gorgeous landscapings.
Sacramento has more trees per capita than most places in the world.
People come here with allergies and find out that those allergies thrive well. Then people come here without allergies, then find out that new allergic type of action in going on. No one escapes.
Neither young nor old are bolstered against this mistaken set of ferocious attack processes that make our autoimmune systems want to pull a Thelma and Louise on our bodies.
My autoimmune system is completely psychotic.
It is as if the Sopranos, the Crips, the Bloods, and Scarface took over my T-cells, and are running around, having chemical romances and  yelling "say hello to our little friends!"

So, this year, it could be the Sri Lankan Bigpussy Shrubs and the Andalusian Fart Knocker Trees are spewing forth some dusty plant carpet bombing style of long distance insemination that winds up in our sinuses and bodies.
The Chlorpheniramine pills, those delightful little yellow drowse merchants; those highly effective line officers that soldier on in their mission of rounding up histamines and receptors, are my drug of choice these days, along with the steroidal spray which burns the sinuses like a bad pool dive.
But, still, the double knockout of flu shot and allergy serve to make me relish a long morning in bed. Actually in la la land, dreaming of talking enchiladas and buttery mens who stalk me through glamorous hotels in exotic destinations and give me looks with their eyes.
When I finally wake up, it's off the cheap matinee at the movies, with the requisite snuck- in snacks and Roger Moore whacking capitalism as the assignment for the week.
As a word to the medically ungainly: You do NOT get the flu from the flu shots. The mild, temporary symptoms mean that the vaccine is working as it should. Your body is just making antibodies and having a party in there, building up protection against the real thing.
So, have a lovely day. I am off to snooze and to not work.

Best Roasted Chicken With Killer Gravy

This is a recipe that is designed for gumbo. Extra fat is added to the bird and extra liquid is added to the roasting pan to allow for much more roux gravy than normal. Half of the gravy is the base of the next day's gumbo!

It's a bit of extra work, but you end up with chicken on Saturday and a very easy Gumbo on Sunday!

1 chicken, at least 3 pounds and a fatty fellow, too

2 tblsp butter, melted

1 tblsp butter, sliced thin

1 tsp each: Paprika, Salt, Pepper, Garlic Salt, Onion Salt

1 tsp each: chopped fresh parsley, fresh sage, fresh thyme, and fresh oregano

Three stalks of celery (for the bird)

Four stalks of celery (for the pan)

One stalk of celery (for the pot)

Two yellow onions

5 cloves of garlic, chopped

1 bulb of garlic, paper left on, rubbed with olive oil, in a small pan.

(If you start singing "Scarborough Fair" that's fine)

Mix the dry spices and chopped herbs in a bowl.

Grab the chicken!

Remove the nuggies (liver, gizzard, heart and neck)

Wash hands!

Start the stock:

Put all of the nuggies (except for the liver! He gets fried. ) in a pot with enough water to cover.

Cut the one stalk of celery into about 2 inch pieces, and add to the pot.

Add a quarter of a yellow onion, a pinch of the spice/herb mix, and a tsp of chopped garlic. About 4 grinds of whole pepper and a tsp of salt will do.

The stock should simmer gently for about an hour. Then remove, strain, pressing on the meat and veggies to get all of the juice. Strain a couple more times for a beautiful, clear stock, or leave the gremines for flavor.

Wash the bird inside and outside. Pat dry with a paper towel.

Rub the inside of the main cavity and neck cavity with 1/4 of the spice/herb mix.

Carefully pick up the skin over the breast and rub with the spice/herb mix. Put the pats of butter underneath the breast.

Rub the outside of the bird with the last of the spice/herb mix. Drizzle on the melted butter.

Cut the two celery stalks into six inch pieces and stuff into the main cavity. Put smaller pieces in the smaller cavity, leaving room for onion and garlic. Stuff the bird loosely with the rest of the onion and garlic.

Put the rest of the celery on the base of the pan to form a "rack". Add any leftover onion and 5 whole cloves of garlic, with the paper left on.

Add 2 cups of chicken stock. Truss and place the bird, breast up, on the celery "rack"

Roast that fellow fast then slow. Preheat oven to 500 degrees. Put the bird in for 15 minutes, then lower the heat to 325 degrees. Do not even think of opening that door for 45 minutes.

In 45 minutes, check fluid levels, baste, and add more stock if needed, check for a nicely browned skin, and shut the door for another 40 minutes.

The whole bulb of garlic should be cooked by now.

Final check: meat should be 180 degrees at the leg joint and 175 degrees at the thickest part of the breast, juices run clear, and there is no pink or red next to the bone.

Best bird: give it another 30 minutes until the leg practically falls off. I don't know who started this undercooked bird business, but it don't fly in my house.

CAREFULLY remove the bird, remembering that there is extra liquid in the pan.

Remove the bird to a plate, and remove the veggie stuffing as quickly as possible. Let the beast rest and reincorporate some juices. Pour extra juice into the stock pot.

Ahhh, the pan... toss the veggies, reserve the whole bulb of garlic, and scrape and mix the "boullion" from the sides into the juice. Pour the juice into the stock pot.

Using a fat separator, get all of the fat out of the stock. Make sure that there is NO liquid with the fat, or you will have chicken flavored flakes instead of roux.

Put the fat into a saute pan. Add about 1/2 cup flour and make a roux. Roux is about equal parts flour and fat. Do not leave the roux, or it will burn. Constantly stir the roux until it is a beautiful golden brown. That will be the color of your gravy.

It's easy for me, I just cook the roux until it's my color. Ha! Ha!

Use a whisk to incorporate the roux into the rest of your stock , and simmer until it is thickened into golden beauty of a gravy. If it's too thick, add stock. If too thin, gently simmer away some of the liquid.

Cool down and hide half of that gravy, or people will go feral on you and start drinking it out of shot glasses.

Now, serve this loveliness with mashed potatos, rice, or crusty bread with the roasted garlic for a spread. A crisp green salad, collard greens or green beans with bacon and onion may be required as a first aid measure.

The gravy is astounding the next day, but make sure to cool it down completely before refrigerating or freezing any that's left over.

Remember Them

---

Today is September 8, 2009.

Operation Iraqi Freedom: 4326

Operation Enduring Freedom: 804

---

Lance Cpl. Donald J. Hogan

Age 20 Died August 26 Hometown: San Clemente, California

Killed while supporting combat operations in Helmand province, Afghanistan.

Staff Sgt. Kurt R. Curtiss

Age 27 Died August 26 Hometown: Murray, Utah

Died in Paktika province, Afghanistan, of wounds suffered when he was shot while his unit was supporting Afghan security forces during an enemy attack.

Pfc. Matthew E. Wildes Age 18

Died August 27 Hometown: Hammond, Louisiana

Died in Afghanistan of wounds suffered when enemy forces attacked his vehicle with a makeshift bomb.

Pvt. Taylor D. Marks Age 19

Died August 28 Hometown: Monmouth, Oregon

Died in Rashid, Iraq, of wounds suffered when insurgents attacked his vehicle with an explosively formed penetrator.

Sgt. Earl D. Werner Age 38

Died August 28 Hometown: Mondovi, Wisconsin

Died in Rashid, Iraq, of wounds suffered when insurgents attacked his vehicle with an explosively formed penetrator.

Pfc. Eric W. Hario Age 19

Died August 28 Hometown Monroe, Michigan

Died Aug. 29 in Paktika province, Afghanistan, of wounds sustained when they were shot by enemy forces Aug. 28 while conducting combat operations.

Staff Sgt. Jason S. Dahlke Age 29

Died August 29 Hometown: Orlando, Florida

Died Aug. 29 in Paktika province, Afghanistan, of wounds sustained when they were shot by enemy forces Aug. 28 while conducting combat operations.

Spec. Abraham S. Wheeler III Age 22

Died August 28 Hometown: Columbia, South Carolina

Died in Logar province, Afghanistan, of wounds suffered when enemy forces attacked his vehicle with an improvised explosive device. Staff

Sgt. Todd W. Selge Age 25

Died September 3 Hometown: Burnsville, Minnesota

Died in Baqubah, Iraq, of injuries sustained during a vehicle roll-over.

Spec. Jordan M. Shay Age 22

Died September 3 Hometown: Salisbury, Massachusetts

Died in Baqubah, Iraq, of injuries sustained during a vehicle roll-over.

Lance Cpl. Christopher S. Baltazar Jr. Age 19

Died September 3 Hometown: San Antonio, Texas

Died while supporting combat operations in Helmand province, Afghanistan.

Petty Officer 3rd Class Benjamon P. Castiglione Age 21

Died September 3 Hometown: Howell, Michigan

Died while supporting combat operations in Helmand province, Afghanistan.

2nd Lt. Darryn D. Andrews Age 34

Died September 4 Hometown: Dallas, Texas

Died of wounds suffered when enemy forces attacked his vehicle with an improvised explosive device and a rocket-propelled grenade.

Sgt. Randy M. Haney Age 27,

Hometown: Orlando, Fla.

Died Sept. 6

Sgt. Randy M. Haney Age 27

Died September 6 Hometown: Orlando, Fla

AIG Pays Bernie Maddoff's Clients...Or Do We Pay Them?

This week, I've been doing some lightweight insurance fraud and scam research, on the way to a magnum opus on the thrilling world of insurance scams.

I was thinking that insurance crimes, committed by all sides in the insurance wars, must be on the rise as people are getting more desperate, and as corporations are getting greedier.

And you won't believe what I found:

According to the NY Times, AIG is having to pay some of Bernie Madoff's victims for their losses!!! There isn't a specific dollar amount, but "millions have been paid" for "hundreds" of claims!

Here's how it works:

1. The individuals bought AIG homeowners insurance that was designed to cover things like fraud, identity theft, and credit card theft.

2. Policy holders made claims on their AIG policies, citing Bernie's fraud.

3. AIG paid claimants who lost money from their accounts with Mr. Madoff between $30,000 and $100,000 each.

4. The claimants who got less money from their accounts with Mr. Madoff than they put in, got paid. That's it!

Here's another article "The Latest Maddoff Victim: YOU"

Now, the AIG customers who had their claims rejected are suing AIG for not paying them, even though they withdrew MORE from their accounts with Mr. Madoff than they put in.

Apparently the claimaints who are suing believe that any fraud, whether they suffered damages or not, is compensable. Maybe they're using "psychic damage from almost being robbed" as support for their claims.

And AIG is still operating under the economic condomization of TARP funding.

So we, the taxpayers, are funding client compensation for Bernie Madoff's misadventures. We're doing this through AIG, which has taken billions in government bailout money.

Are these people bi-moral? bi-ethical? Would therapy help?

For my article, I would have called the new CEO of AIG, and asked him about this, but he's on vacation over there around the Adriatic, farting around with some grapes and whining about the pesky reporters.

Foodie Tuesday: Peanut Soup

Whether you're in an extended stay hotel with a tiny kitchen, or in a palace, pondering whether to change your auto insurance, this dish is a delightful way to savor something that's both exotic and soothing at the same time!

Ingredients:

1 lime

3 chicken breasts cooked as described below, and cubed.

5 tablespoons canola oil or peanut oil

7 meaty tomatoes, cut into quarters, seeded, and drained if necessary.

1 tablespoon of your favorite curry powder. (Use the mildest that you can get if you don't know the everlasting truth about real curry mix.)

1/4 tablespoon cayenne powder (paprika is optional)

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper, white is best

2 cloves minced garlic

3 tablespoons finely chopped peanuts

2 cans or one box chicken broth

2 cups water

1 cup unsweetened coconut milk

1/2 cup smooth peanut butter

two tablespoons fresh, chopped cilantro leaves

1/2 onion, sliced

Marinate the chicken overnight or for a few hours in lime juice.

You can cook the chicken, then remove the meat and cut into cubes. Or you can brown the whole breasts and toss into the crock pot).

Sweat the onion and garlic and add to the pot

Combine all of the other ingredients in a soup pot, and simmer gently for as long as you like. This is a great dish for the crock pot.

Serve over plain, steamed white or brown rice, or with Indian Puffy bread (chole bhature).

Garnish with more chopped, fresh cilantro.