Monday, September 11, 2017
Monday, September 04, 2017
This past Force Friday was awash in Spoiler-rific Suddenness I had to make bold action.
Only a few things spoiled for me:
1. An alien. I think I've seen it before in the cartoons so...
2. A certain new droid. Can't un-ring that bell.
3. And could this astromech be the unit for the HERO STARFIGHTER I found out about by name only while watching the Battlefront II Space Battle YouTube Vids...but iDigress...
4. Some Crimson Guards, what?
5. Snoke got a Mega Star Destroyer that I caught out of the corner of my eye. I mean they got to get around in something, right? And it's the First Order, dammit. We are Not The Empire! ^_^
6. The 2nd movie poster.
So I'm all set with Twitter spoiling. It's all worthy to me, to see the first time in the movie.
Twitter, see you on the other side of the war...
Tuesday, August 29, 2017
I'm in the mood to cook.
And I wish I could share a some of my Super Satisfying Sully's 7-Cheese Slice!
We were at Peter's place. It was Sunday PM. We were having Supper for the Season Finale of Game of Thrones. Posty had smoked 2 whole chicken, covered in delicious bbq rubs. Juicy meat, crispy & salty & spicy skin...ooof but iDigress...
Yet we've been having supper parties for over a decade! And I love bringing up home cooking Life Hacks for Any Kitchen, especially fresh, healthy food fit for family and kids.
And we're talking cracking the code of an American staple food!
Making bread at home is such a lost touchstone to the family table.
The subject is vast & what an item in which to be promiscuous.
A gift from the Planet to We the Human Race.
That every divergent culture seems to have on some level figured "It" out.
Unless you experience a gluten sensitivity, then like me you've eaten an amazing array & amount of bread over your lifetime!!
5 parts Flour.
3 parts Water.
From here. It's about how much you need to make for how many people.
It comes down to simple, schoolhouse Arithmetic.
5 grams to 3 grams, same result. 5 ounces to 3 ounzes, same result. 5 pounds... you get it.
A little salt.
A little bloomed yeast to leaven.
A little shortening which helps the dough keep its shape when rolling out, reduces elasticity.
It is so easy to make pizza dough at home.
It is so easy to make a tomato sauce at home.
What else would you need?
Cheese, toppings and a Hot Oven?
And so inexpensive. And with a few pizza-related kitchen staples, you to can have restaurant-quality pizza a few times a week. Be master of your consumed sodium level!
If you love your children, never feed them frozen pizza again! Read the Sodium % on the side of the box. Then think if you eat the whole thing or the "Suggested Portion"!
Wow...being a Label Reader Sucks!!! It's taken all the fun out of Eating Fast or Packaged Foods!
So I do it at home.
I'd love to be able to cook for you too.
But if I can't...then here's the Next Best Thing.
I'll be doing a Pizza Dough Demo shortly.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
"Give us this day our daily bread..." -The Lord's Prayer, Matthew 6: 9-13
Last Sunday PM & we were talking cooking & pizza came up.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Pete reminded us how years ago, we'd get fresh dough from market.
I'd slice in 1/2
it's how you get thin crust. Market dough comes in 16oz portions, 1 pound.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
I slice in 1/2 to get 2 8oz thinner crust doughs.
I can roll out a relatively round & restaurant-quality 10" thin crust with an 8oz dough. Practice matters. Oblong to Circuloid over time ^_~— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
everything I'm laying down though, I'm doing at home— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
So can you
If you live in Scotland, New Zealand or Canada, you too can make Great Pizza
over time, I've accumulated "gnosis" & technique based on experience and a coterie of simple, inexpensive tools just for pizza. Worth it ^_^— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
We start with Everyday Simple Ingredients.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
All-Purpose Flour, 5oz sifted
Tap water, 3oz warm
Canola oil, capful
5oz Flour + 3oz Water = an 8oz Fresh Dough.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
It's best to use a digital scale to measure Dry Ingredients.
Use Liquid Measuring Cup for Liquid
It'll take an hour to proof.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
then, add one hot, properly prepared oven
top with favorite sauce, cheeses & toppings then experience greatness
guess what?— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
you might mess it up a few times but Ugly Pizza can be just as tasty as Pretty Pizza. I just wouldn't sell you an Ugly Pizza ^_^
Below is a Video I took while I was making a tomato sauce just for a demo like this. Don't use hot sauce on your dough. It should be cold-to-room temperature. The oven will heat it up along with the baking the dough and melting the cheese. Make your sauce, cool your sauce, keep it in the fridge until you need to use it. I've sweated a Spanish onion, sliced raw garlic, covered over low heat until wet & translucent. I added one can of plum tomatoes and 2 bay leafs. Let stew for about 45 minutes. REMOVE the bay leafs. And use your stick blender until smooth. I pour out onto a sheetpan with an edge and let cool before I stow in a Tupperware and put in the fridge.Guess What? Pizza dough like this is Vegan By Nature.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
& guess what? It can be Gluten-Free if you use a Gluten-Free Flour! Hello, Gracie!
This is Vegetarian and Vegan-Friendly as well as the Dough.
With enough practice, you can get "Here".— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
& Guess What? You already are Home in Your Kitchen!
Round, Pretty, Yummy Pizza is literally 1h 15mins away for any person, parent or patron in between! ^_~#AskTheChefhttps://t.co/hgYPJghnlC— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Pyrex measuring cup.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
20 secs gets me warm water between 95-105deg to bloom yeast. Let stand for 5+ mins. I use a mixer ^_^ pic.twitter.com/lJBnkUgoRp
Tare the scale.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Sift 5oz of AP Flour.
A pinch of kosher salt.
Add 2/3s to the water.
Start mixer. Occasionally stop to scrape down & under. pic.twitter.com/Yj1HggQThh
Mix.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Then add remaining 1/3 flour.
Scrape (please turn off mixer at these points) pic.twitter.com/dGorygwDXk
Dough should have come together nicely & is malleable.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Place in a lightly oiled bowl, roll it so it gets lil oiled & cover.
For 1 hour. pic.twitter.com/nm8W3k1oK8
This is a good time to clean.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Cold water is best on raw dough.
Set a 40min timer.
Makes the Difference pic.twitter.com/CqIDngJCN7
At 40 min timer put pizza stone in oven & preheat to 400deg.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Reset timer to 20 mins.
My stone is an unglazed 16"x16" terracotta for >$4
In 20 mins while the oven preheats, get ready.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
I will roll, sauce, cheese & top dough directly on the peel. I'll also slice & serve as well. pic.twitter.com/f9MMMvZj5y
In 1hr dough has proofed & doubled in size.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
I use a liberal amount of flour. Right now, it's your friend.
Keep a disc shape
Flour both sides pic.twitter.com/pQzDpmKhJf
From the center out.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Up & down, right & left, gently pull, flour, flip. Repeat.
When done, will be a decent 9-10" pizza. pic.twitter.com/xEvLjwztgk
Ok.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Here is my Magic Pro Tip.
White Corn Meal.
Carefully fold dough & cover sides & center.
Then shake the peel laterally.
Dough glides ^_^ pic.twitter.com/beIaicRipd
Sauce, cheese, top your dough and shake it.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Dough should glide on the little ball bearings of the White Corn Meal. pic.twitter.com/9LrdphLZL6
Confidently shake pizza on the hot pizza stone.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
This is where pizza gets misshapen. You'll gain most from mastering this step. pic.twitter.com/edQRKGvzMP
Wait several minutes before using the to rotate the pizza clockwise. In the between moments, put stuff away & clean! Not just throw in sink! pic.twitter.com/UcuhESYim8— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Maybe 15 minutes. I like it pert-near burned & well done.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
On the Cheap.
And Wholly Satisfying.#AskTheChef
Thin crust pizza.— Eric ^_~ O'Sullivan (@revsully) August 29, 2017
Thanks for tuning into my homemade pizza demo.
Try it and keep trying.
You'll never get frozen produced pizza again.
Got a #Cooking Question?#AskTheChef— Eric ^_~ O'Sullivan (@revsully) August 24, 2017
ProTip get a useful knife. The French or Chefs.
The proper way to hold while walking & to hold cutting pic.twitter.com/eETEhSbTjh
Saturday, August 26, 2017
I LOVE TO EAT!
I know...you do too. ^_^ Yay!
I've been hankering not just for a Taco...
but This Specific Taco!!
It's available in Chicago, IL, USA at BROKEN ENGLISH, 75 E Lake, on the corner where the Loop turns "Left" but iDigress.The Fried Chicken Tacos: smoked slaw, ghost pepper mayo.— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
Every bite generates a smile...@tacopubchi pic.twitter.com/KiF8iOkX48
It's one of my favorite places to eat on Planet Earth and that ain't no lie!
Yet here I am. In Boston. All the way over here when my taco is all the way over there...
But wait! I have the know-how, I have the technology....
I HAVE THE POWER!
So, it began with this Vision of Tacos floating around my head and an inability to pop one in my mouth.
DIY, at home. Sure the restaurant is a lot more fun!
Yet Heed The Call...
What I did was to hydrate some powdered buttermilk with the spices; black pepper, paprika, chili powder & garlic powder. Then I put a chicken breast into a quart Ziplok. Then I poured the seasoned buttermilk into the baggie. Zip shut. I then did what initially should have done and that was to butcher the breast into morsel pieces, more surface contact with the buttermilk, et al. It's a good idea.
24 hours later when you're about to cook, drain the baggie in a colander in the sink. Then dredge in panko and rest to fire. It's that simple. I put a few spices & kosher salt in with the panko. and it's most important to season with a little salt when done cooking yet a few capsful of canola oil, a frying pan and a few minutes on each side.
So while all that was in the fridge, earlier in the day I got my "Chef On!" ^_^
The original taco calls for a Smoked Slaw and a Ghost Pepper Mayo.
What do I envision. I'm literally afraid of Ghost Peppers thanks to Chef Howie at Olde Magoun's Saloon, my local Pub. So I'm gonna go with Scotch Bonnets. Serious Scofield Numbers here too, kids.
And I don't have a smoker yet I know a Pickled Slaw technique that'll do!
Pickling Liquid is literally the reverse of the Vinaigrette Ratio. 4:1 yet flip the values of oil & vinegar.
So on with the Show! And lemme tell you ZERO-LEVEL LEFTOVERS.
None. I've seen Chicken fly, man...lemme tell you. ^_^
Scotch Bonnet!!! pic.twitter.com/Gz30LoTzvs— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
I wanted some pickled veggies for tonight's tacos so:— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
1 bag prepped slaw eschew dressing
4:1 Vinegar to Oil. Little sugar, salt.
How to make roasted peppers of any size.— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
Safely char over fire.
Seal tight with wrap.
Wait. The skin will steam off to the rub. pic.twitter.com/rw4fkXxSaW
Paper towel and gently rub the charred skin. It should come off with no struggle. I'm keeping the seeds for Heat.— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
Deseeding now makes milder pic.twitter.com/lwJaMpJSyZ
Scotch Bonnet Aioli:— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
Purée Roasted garlic & roasted Scotch Bonnet peppers, seeds intact.
Freshly ground toasted cumin & coriander, mayo, etc pic.twitter.com/R7eWOzIyIp
I got pickled slaw, Scotch Bonnet aioli, next buttermilk chicken to bread & fry— Eric ^_~ O'Sullivan (@revsully) August 25, 2017
Serve in toasted corn tortillas.@tacopubchi I'm missing you pic.twitter.com/j1j7I0lh7i
Fried Chic Tacos: Scotch Bonnet Aioli, Pickled Slaw, Buttermilk Fried Chic.— Eric ^_~ O'Sullivan (@revsully) August 26, 2017
Yes! ^_^#AskTheChef#ChefLife pic.twitter.com/yPMMm8TZo2
Thursday, August 24, 2017
Yet protecting the Citizens of Gotham City is a 24-Hour Long Job.
So this "Doc Knight" is offering his problem-solving technique for the more everyday situation that do not include Ransom, Killer Clowns or Bat Anti-Shark Repellent.
Use the Hashtag #AskBatman to @revsully on Twitter to get your very own answer from Gotham's Very Own Super Friend!
Saturday, July 08, 2017
Another Summer, Another Trip to Chicago!
The 3rd Annual Ferris Bueller Memorial Painting of the Windy City RED!
Pete, Emily, Kris & I crammed so much into more or less 48 Hours.
Food, Fun, Foolery! What a great time. Good to see old friends, make new.
Great weather, great restaurants, great times. ^_^
Aunt Patty & Selma's slideshow to Egypt is about to begin...
HAMILTON!!! pic.twitter.com/HHraULU3UI— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
I love Chicago pic.twitter.com/US07vpTjSO— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
Omg....@tacopubchi I can't wait to come again tomorrow.— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
The fried chicken tacos are amazing!!! pic.twitter.com/Xiizm5ygsH
I love the view of the Riverwalk.— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
N Clark Bridge. Chicago. pic.twitter.com/KMurtBMyIf
The Fried Chicken Tacos: smoked slaw, ghost pepper mayo.— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
Every bite generates a smile...@tacopubchi pic.twitter.com/KiF8iOkX48
Hey, I checked out the HRC Chicago. It was 11:30am.— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
They had a PX of 30 on the main floor.
Pretty much walked in, around & out. ^_^ pic.twitter.com/UNZ4GhXW3Q
Yay! I didn't forget my coffee mug this time ^_^ pic.twitter.com/UgpiUeWYNv— Eric ^_~ O'Sullivan (@revsully) June 28, 2017
Cloud Gate.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
Shaky hand or bad footwork made the Cloud Gate a little trippy, eh.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
One of the reasons I love Chicago:— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
9 televisions are on.
It is 8:15pm
None of them are tuned into the @whitesox.
It must be a @Cubs pub ^_^
Pork Belly al Pastor, grilled pineapple & cilantro.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
I went 2x in one day. @tacopubchi pic.twitter.com/OsisYVpMFB
Pork tonkatsu, Fried Brussels Sprouts & duck fat fried chicken.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
Wow. Simply Elegant & Delicious food.@SlurpingTurtle
Chicago Rush Hour Traffic.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
On water, road & rail. pic.twitter.com/uA4fnJFPtS
Chicago.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
Millennium Park pic.twitter.com/B4s8wl2twq
We were walking through the park one day.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
And caught a Catholic Latin Mass being performed. I regret not to have recorded the choral singers pic.twitter.com/Wf1h2SP6ac
Just more Chicago pic.twitter.com/LTJve1Wr8x— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
Best Hotel in Chicago.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
There are others.
Yet this one seems to be the Best pic.twitter.com/vX8qOenPEo
☺️☺️☺️ https://t.co/pGvR5Yg2LF— Slurping Turtle (@SlurpingTurtle) June 29, 2017
Trump Tower Chicago looks a lot like a Middle Finger to the World. pic.twitter.com/2nbMRCFhek— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
This is how much a 24-pack of Miller Lite costs in Chicago! pic.twitter.com/kdwwccnCda— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Lao Sze Chuan.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Pork pot stickers.
Soup Dumplings, actual hot soup inside the steamed dumpling!
Breakfast at Beatrix, Aloft Hotel. Chicago. pic.twitter.com/2g3VLwohpP— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Girl & the Goat.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Magnificent service & house.
I really liked the Duck Tongues, which we sous-vide then deep fried.
Abraham Lincoln. Statue.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Art Institute of Chicago. pic.twitter.com/sUZibxuHWW
Abraham Lincoln, sitting.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
Art Institute of Chicago pic.twitter.com/M3TSqTXJpF
American "Goof"-it.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
AI Chicago pic.twitter.com/aTRhNWlUyX
Some 500 year old graffiti from a Spanish Conquistador.— Eric ^_~ O'Sullivan (@revsully) June 30, 2017
AI Chicago pic.twitter.com/WRUaHQvtK0
Gauguin self portrait.— Eric ^_~ O'Sullivan (@revsully) June 29, 2017
He must have been looking in a mirror for his art in the background is flipped.
Both pieces are next to the other. pic.twitter.com/SiMfOCFP30
Hey come & see Chicago!— Eric ^_~ O'Sullivan (@revsully) July 1, 2017
We crammed so much in 3 days!
Tuesday, April 18, 2017
I love it.
I get in as much as I can.
I love unabridged audiobooks read to me via my Audible account.
Here are just a few. Got any suggestions?
Who would your Guest be?— Eric ^_~ O'Sullivan (@revsully) April 6, 2017
Dare to care? pic.twitter.com/WXvZUJGQH1
What an awesome book pic.twitter.com/9qgIPrtkC6— Eric ^_~ O'Sullivan (@revsully) March 28, 2017
This dream makes sense. Been reading the History of Food. Capons. You only need 1 rooster so testicles were an abundant ancient ingredient pic.twitter.com/9bVyDozF0e— Eric ^_~ O'Sullivan (@revsully) January 18, 2017
"Hell ain't half-full...Hear Me!" pic.twitter.com/3vdMswORxX— Eric ^_~ O'Sullivan (@revsully) November 21, 2016
Monday, April 17, 2017
I'm pretty frank on my blog here. It's a side effect of being me.
I think I have a Story to Tell.
Mental Health is something I cherish, being a Seeker of that I think my whole life and not some elusive Spirituality. Some real peace of mind. Some real balance.
Yet recently, I've come under real challenges.
And the Struggle is Real. To Us. The ones that needed some help in coping with the Mad, Mad World the Rest of You have so much effortless grace in ^_^
It's been 2 1/2 years since I've stopped Talk Therapy. I'm open about the experience and its impact on me chronicled here. Since I started Talk Therapy, I was assigned an SSRI to help me cope with the Tipping Point I encountered. Eventually, she decided on 40mg/Day. So for the past few years....clear sailing. Yet I came upon a real challenge and I couldn't handle it.
That was Odd. I've been Nigh-Unflappable for about 4 Years.
Now...panic attacks. Nightmares. Waking up sweating out, getting sick to my tummy.
Why? What's Different?
A new professional stressor met something Bigger.
My precious salty waters on my brain.
As the old cliche goes, I could feel it in my water.
Something was Wrong. Like really Wrong.
What once caused Eustress was now producing Distress.
What once strengthened my Resilience now produced my Anxiety.
Coming to a few weeks ago, a new Tipping Point.
I awoke. Sick to my stomach, nightmarish and sweating out. Woke up Tired & Fatigued. There goes all my electrolytes, I thought that morning. It was 33 degrees out when I left for my 20 minute walk to work. I was layered up. Yet feeling baby-weak. It was horrible.
I get to the kitchen, HK to us in the know. I have about 13 different First Things to Do at 7AM. Kick the Tires, Light the Fires so by the time the Boys show up, we have a fully-rolling kitchen. I take the spent fryer oil out to the oil dumpster in the parking lot. These are usually between 25-40 lbs of liquid canola oil that reeks of usage & derivative battered seafoods but iDigress...
I do this, as I do every week and I completely sweat out again.
And I catch a chill.
Imagine this. 4 linecooks, cooking. 3 in shortsleeve cotton button-up kitchen shirts.
Me in two hoodie sweatshirts, with both hoods up and shivering in the heat of the kitchen.
I had to go home. I was sick.
Yet I knew what was really wrong.
I could feel it in my water.
My Meds are Clobbering Me!!!
My body is being crushed by Bad Signals.
From once was negotiable becomes unbearable.
So...I cut my pill in half. and after "Listening" to this Med that's helped me...I knew when to rein it back a bit.
Now I'm feeling better. Lots better. Back to work with no problems.
Crushing It is better than being Crushed By It.
So if this is how you live life as well...then learn to listen to your body.
Stress is only Natural.
And if anything, I could always check in with my doctor.
Yet I haven't needed to.
She gave me the Gift of Resiliency or rather showed me the "Way".
It's up to me to walk it or not.
Tuesday, February 14, 2017
Comfort food. The Ultimate In...
I love to Share,
Please share with anyone.
These are pork ribs. Any rib would do esp beef ribs need time braising before your sauce and serve them.
I have a simple technique.
I have taken the thinking out of it for anyone lucky enough to follow.
It's All You Too!!!
Your BBQ Rub. Your Flavors. Your BBQ Sauce.
This is Personal!!
So get a rack of ribs in that VacPac.
And follow some simple steps:
Time, Low Heat, Tight Foil.
275degF is Suggested.
My BBQ is Modest. I hand measured the Kosher salt as if I was seasoning the rack. Added normal paprika, common dark chili powder, garlic powder, cumin then an almost equal notion of brown sugar, Placed the Garlic Cloves then covered the rack in Rub.
Then tight sealed.
The rest is in the pictures.
When I open the ribs, I will take a fork to crush the roasted garlic clove then a spoon to smear before I slather with BBQ sauce then broil.— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
First smash garlic into paste.— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
Then smear over ribs.
Next Sauce & broil!
Spending the Snow Day!— Eric ^_~ O'Sullivan (@revsully) February 13, 2017
Watching shows, eating ribs, falls off the bone. It's an oven cheat not meant to compete with smoking. Heeding Call! pic.twitter.com/sKfykenrwd
Saturday, February 11, 2017
Hey everybody. I'm in a Lattes With Leia kinda mood to spin Star Wars thoughts.
I experienced an unintended empathy with a literary hero/villain, depending on which story side of the coin lands but iDigress...
Let's get Our Own Empathy. What happened?
Sully got a boo-boo! Simple.
Yet it opened a window in my mind to feeling for someone else.
I got a burn on my hand.
Tiny, on the tip of my left ring finger. Under where my print would be, slightly above the inside of the first knuckle.
Not just once but twice in the same spot.
I grabbed the eggs pan with a badly swaddled towel. My bare finger barely barely touches the inferno-hot handle. Then minutes later again in the same spot. Stupid, Sully. Tres Stooopeed, "Chef".
In the middle of a brunch service, a professional cook cannot waste time or attention on minor burns. Its simply a workplace hazard. Cuts too. If it doesn't require immediate emergency medical attention...you just gotta deal with it. Cuts are a lot more serious yet I've seen chefs cauterize simple, bleeding fingercuts on the six-top burner stove by rolling his finger over the cast-iron stove top.
My "Enfant Terrible" happened at the start of service.
For the rest of the day I had to stick my hand back into fire the pain was excruciating!
Something so small hurts so badly it ripped the attention away selfishly to myself.
Between orders I kept my finger submerged in a six pan of ice.
I got through it. I mean how could I not? It was the grandest of inconvenience yes! But what was I going to do...sit on the bench? Are you kidding? In the middle of a HK Sunday Brunch?
Later on, looking at this Small Wonder. Now out of the fire and feeling better, healing. In awe of such a small thing making such a big hurt.Sunday #Brunch— Eric ^_~ O'Sullivan (@revsully) February 7, 2017
tiny bad burn, left ringfinger
eggs pan handle, misplaced towel
Having to dip hand into Fire all day.
What it takes#ChefLife
And as all things churn in my big, bald head...I usually think of silly Sully things in Star Wars.
Like "What Colour is Your Lightsabre"? (My Choice: White, like Asohka's Shoto & Daito)
So I thought this...
Anakin Skywalker. Former Hero. Sith Lord. Amputee and Burn Victim.how much pain could he actually be in?— Eric ^_~ O'Sullivan (@revsully) February 7, 2017
I mean he's a head & a torso.#StarWars https://t.co/hAAgfitZKK
From here I want Further Context. This is a Human, Non-Fictional Link to a Site regarding the Managing of Pain after a Burn.
I thought this to be a great standard on how to Empathize With Darth Vader. His day-to-day life. The agony of living in his charred & damaged humanity.
Anakin is a walking, talking, feeling Avatar of Sarte's Hell. He is one Giant Itch He Cannot Scratch. This is Art. This is an Existential Nightmare. This is Metaphor. And there is also a touchstone of Reality to it as well...Suffering.
My burn was so small. So tiny. So healable compared to what befell Anakin Skywalker.
I felt not Pity...yet Empathy for him. For poor, deluded, doomed Anakin Skywalker. So handsome, so funny, so loyal. Trapped between a Self-Fulfilling Prophecy and Being Played by a Master Manipulator for sake of the Story. Yet the Flesh, the Blood, the Person Underneath that Helmet. The daily agony of his burnt flesh magnified by his self-loathing.
My little boo-boo has to pale in comparison to Darth Vader's daily life.
Does he deserve it? For Killing Younglings, his Wife and countless others since?
That's for a Jury of his Fictional Peers to decide.
Me...I was simply pleased to meet him.
Guess his name?
Hero or Villain?
Human in Pain, all the same.
Sunday, January 29, 2017
Tuesday, January 17, 2017
Monday, January 16, 2017
Been a while since the last Smoking Puck yet as the Phoenix rises from its ashes, so the Puck Brightly Burns.
Happy New Year and MLK Day. It's time for a Bruins Matinee against the New Yawk Islandahs.
There's nothing too much to talk about besides it's good to watch hockey. I got a new TV system so last night I'm watching Minnesota at Chicago on NBCSports. The day before and right now, I got NESN so I get Bruins Hockey at Home for the first time in about 5 seasons. Tonight it's Washington at Pittsburgh. I'm really happy with it so far.
Overall, my lifelong love affair with God's Game is still ready & steady.
What would I like to do? Get out to Chicago and see the Hawks play at home. That's doable.
What would you like as a hockey fan?
Finally Stop Fighting?
The Auto Icing? Liking it?
Sick of the Shootout by Now? Lots of folk are...lend your voice.
Growth to 31 teams in the Vegas Golden Knights?
My hope is that the NHL adopt the International Size ice surface. It would help the game, tremendously. More time to move, maneuver. See who is coming atcha. Perhaps injuries and fighting would both subside with more time to skate out of harms way? But iDigress...
I kind of like this 2017 Bruins. Hey, they're far from perfect. They're barely mediocre. But they're Our Home Team. New Young Guns...with a veteran core. There is a D20 at Goalie...you never know what it's gonna roll on any given day. They skate, they shoot, they score, they miss. We've missed the Playoffs for two years in a row. Reality sez, something's gotta give.
Until then here are a few free lessons on how to celebrate a Bruins goal when enjoying the Boston Gahhden.
Wednesday, January 11, 2017
Of course the Atomic Destabilizer Pistol was in the shaking fist of his ex-partner-turned-Nemesis Doctor Wilco Rajas.
"Where IS she?!?", demanded the tragic, brilliant scientist-now-World Conqueror with nothing but fire and rage in his grey eyes.
"Somewhere you can never harm her. A one-way trip out of your fetid reach, my old friend.", Morrison wiped the sweat off his brow and sat, relaxing and grinning.
"With My Power there is Nowhere on the Planet your haughty shrew of a daughter can hide from ME!!! You will bring me my Bride!"
"Heh...hahaha!!", Morrison can't contain his laughter. "Not 'where', Rajas...'When'!! I sent her into the Future. This bird has flown! With my Ultimate Experiment. A last-ditch countermeasure against YOU. I just threw it together but it works. Heh! She can't come back. It doesn't work like that. Yet you can't follow. Or really...it's not likely you'll follow her. I don't believe you'd sacrifice all this for her. I thought you were full of shit then and I think doublely so now, Son."
10 Minutes Later, Doctor Wilco Rajas was willfully strapped into Morrison's Time Machine.
"Are you sure you want to go through with this, Wilco? There is No Technology in the Far, Far Future when I sent Helen...your Dark Sciences might have no place in such a world!", asked the concerned Father-in-Law, through a microphone.
"I am nothing without my Queen. My Empire is Worthless without Her By My Side. Without My Claim through Her from You. Send Me, Old Man and with the Forbidden Technologies I will forge, I shall return to spite you with my Bride & Brood!", hissed the petulant Young Alexander.
Morrison looked through the glass to the harnessed traveler and flicked the switch.
In a moment after, a few lights flickered and some pistons ceased rocking, a microwave emitter was activated and within seconds, Doctor Wilco Rajas exploded from within, covering the glass bulb in gore.
Helen and her Handmaiden stepped into her Father's Laboratory.
"I think I'll draw you a bath, Milady" and exeunt as the Bard spake.
Grimy & tired, the Lady thanks her servant.
Then Helen falls into Morrison's arms.
"Is he gone, Pappa?", she looks up to her Father. For him, seeing her mother's eyes cry to him across the years.
"Yep. Into the Future, alright. Dumb sumbitch...I never knew what you saw in him."