Friday, October 31, 2014

A Thought At The End of LGBT History Month

Being Queer is More Than Genitals

Homosexual was a SIN
Homosexual was a disease
Homosexual was a perverted sex act.
In the 1970's we began to demand “homosexual” be considered a person!
We were not a “sin”, or a “disease”. We were more than a sex act, we were a people. A tribe was being formed.

A new culture was being built. We changed how we interacted, new values embraced, new customs created. More importantly, now we had communication with others. We were now a “tribe”. We could find out what the New York queers were doing as well as the West Coast queers. What had existed before in tiny pockets with regional customs where now unified.

It is safe to say homosexuals are the only minority that were routinely raised by non-minorities. In most cases the young homosexual was taught to hate or fear “those people”. It is a huge turning point when a gay person finds that there ARE others. When we find we are not alone. We are not freaks and that it is OK to be Gay!

Now we had to learn what being “gay” was! In the early 1970's this culture was being shaped and defined. Universal in that “normal” people could also see what it was. This unfortunately caused a backlash of hatred and anti gay bigotry that we had not seen for a quarter of a century.

This new culture did not have to be constrained by the old norms. Relationships did not have to be based on one person “being the man” and the other “being the woman”. We weren't allowed to marry: do we have to be monogamous? How about “open relationships”, maybe “menage a trois”, even “polymorphic relationships”. The whole spectrum of possibilities lay before us in a wide array. In the middle of an explosion of sexual freedom, we still knew we were more than sex. This was new territory for a people who were supposedly defined by “sex”.

Let me tell you about the moment when I discovered that being “queer” was about more than how my genitals reacted.

After graduating from college, I had discovered a church for people like me! It was called the Metropolitan Community Church. In the mid 70's, they arraigned for a new film called “A Very Natural Thing” to be shown as a fund raiser. Remember this was long before VCR's and Cassettes. Now we had all seen what we referred to as “training films”, (XXX film loops shown at “peep” shows). We could even buy 8 mm silent films to show on our home projectors. But this was different. It was not a “beat off” flick.

A Very Natural Thing” was a real movie with a story line. It showed two gay men meeting and making a life together with everyday problems. There was no need to “translate” it like we had to do with every other film ever shown.

It made such a powerful impact watching one lead say: “being with you, I'm too excited to eat.” Then the other guy leaned in and together they kissed. It was electrifying. I KNEW what they were feeling! I knew what that kiss felt like.

Suddenly it hit me this was the reason people loved watching movie kisses. It had never caused a response in me. I had been watching screen kisses for 24 years.

That was the moment. It was then I realized that I was gay, that it was more than just sex, it was a deeper part of me as a person. Even if I never had sex again, I would still be gay.

This film is also important in that it includes actual footage and interviews shot at the 1973 Gay Pride/Christopher Street West parade. It also has scenes filmed inside the Club Baths and the “Sanctuary” disco. This was as “real life” as you could get. It even featured full frontal male nudity! This was made 1974?

Today it is easy to forget what the world was like when this film was made. The Nixon – Watergate hearings, the Vietnam war, the civil rights marches and now we were starting to have gay rights marches. The whole fabric of our culture was changing.

Make no mistake: a “queer culture” had existed before. Yet it was so cloaked and hidden, few ever learned of it. Gay men in the early 1900's had few choices. They could resort to flamboyant mannerisms, which lead to beatings, arrests, and in some cases death.

For a good look at what that culture was like, watch “The Naked Civil Servant” about Quentin Crisp, (as well as the sequel “An Englishman in New York” which shows how deeply different that culture and modern gay culture were).

Homosexuals back then could remain celibate or marry a woman. This lead to untold heartache and self destruction. About the only other course was to keep very secretive. You could “drop hairpins”. This was the use of certain words or terms. You had to be constantly aware of facial reaction to them. Either they “got it” or had no idea what you were talking about and ignored you.

Dropping hairpins” lasted well into the 1980's in many areas. For example: asking if they were a “Friend of Dorthy”. Or if they knew any of the “boys in the band”. Making references to the popular “diva's” such as: Mae West, Sophie Tucker, on down to Cher and Madonna. Judy Garland was perhaps one of the biggest touchstones in the “homosexual heaven”.

When we look back on this time, a great resource can be found in certain movies. Advances in technology opened the door for a new type of video entertainment. Just a few years previous, films cost huge amounts of money. Even short 20 minute amateur endeavors cost the equivalent of two or three high end luxury cars.

Then with the advent of video tape in the 70's television networks found they could afford to make TV movies and have the cost returned in just a few showings. With the unbelievably quantum step of home video players in the early 80's, for the first time the average person could own a movie and watch it any time they wanted. Those tapes and the evolution to DVDs allowed sales to return even more profit while the costs plummeted for the independent director/writers.

So out of “made for TV movies” came the chance for video stories that were written by, of, and for Gay people. Thus began “Gay Cinema”. We no longer had to rely on what mainstream movie accountants told us we had to view. We can now see ourselves, not what the straight world told us we were supposed to be like.

Gay leader Vito Russo pointed out in his pivotal classic “The Celluloid Closet” the dangers we had faced. Up to the 1970's nearly EVERY form of entertainment taught by example that a homosexual needed to die. If not being killed by righteous “Justice” then by suicide! These images were especially powerful because many were hidden and subconsciously delivered. Thanks to his efforts and his founding of GLAAD, we now have reliable presentations. Movies are powerful tools. They can transport us into an understanding of how and why we got to where we are.

For example the films “Gay Sex in the 70's” and “How to Survive a Plague” guide us through one of the most difficult times our culture ever faced. Any major change like this causes fear and problems. Mistakes were made and reversals happened. However changes were moving ahead faster than many were comfortable with.

Now we have a body of movies that reflect a true image of who we are and how we got to be here. This, as opposed to great films like “Jeffery”: Hollywood’s best effort to present a sympathetic look at the AIDS crisis. A truly landmark film, yet for all of its support, it was still what straight media thought that “gays” were like. Gay Cinema is so important to maintain our identity. Yet these movies are threatened by free downloads and piracy.

Today we see marriage equality expand. Along with the ability to adopt, to live where we chose and have workplace protections, queer people are being assimilated. While we have fought for this over the years, it can take a great toll. It is no stretch of the imagination to foresee a future with no gay bars, coffee houses or just places where we can be around others of our tribe. Suddenly this new culture with its new customs may disappear.

we risk losing those hard fought protections as we cease to be recognizable. We could discover ourselves back into a different kind of closet where others could not find us.

So please, whither you chose a documentary, a love story, or a comedy, invest the time to watch a few of these movies. Ask yourself: How do we maintain who we are in a time of blending in? If we can not pass on that hard won sense of self – it will be lost forever.

A short list of available Gay Cinema DVD's:
A Very Natural Thing Drama
Parting Glances One of the first Aids Drama
Boys Life: Three short films: ”Pool Days”(1993), “A Friend of Dorothy”(1994), “The Disco years”(1991)
A Beautiful Thing Coming of age
Third Man Out / by Ron Oliver (or any of the Donald Strechy mysteries)
Were the World Mine Musical
Shelter Codependent Surfer movie
Breakfast with Scot Comedy – ice hockey
Big Eden Comedy with C/W music set in the great northwest
Strapped Avaunt guard - Existential
Latter Days Love story, when spirituality meets sexuality
Role/Play Coming out/marriage equality
Straight Jacket 50's Hollywood Comedy
The Big Gay Musical On & off stage with the musical “Adam and Steve”
Is It Just Me? A modern gay Cyrano
Bear City Diversity in diversity gets hairy, snappy dialogue
Any of the Eating Outcomedy series
eCupid A downloaded love app goes wrong
What Happens Next? May - December relationship over walking the dog
The Men Next Door Discovering you're dating a man as well as his son.
Judas Kiss A gay take on the old question of time travel
Hot Guys with Guns Wanna be private eyes
Wishmakers with a gender-queer character

Documentaries such as:
A Naked Civil Servant
An Englishman In New York
The Laramie Project
Exposed: the making of a Legend
The Celluloid Closet
Sex in the 70's
How to Survive A Plague
The Times of Harvey Milk
Stonewall: Uprising
My Trip Down the Pink Carpet
Becoming Chas

These just scratch the surface of what is available in the gay movies. There are also many more quality lesbian films as well as transgender, etc. Truly now we have something for every interest. We must support these resources or run the risk of losing them forever.

Wednesday, October 29, 2014

You Old Devil Pig

Tonight's pork chop bake comes from a variation on the Swampy Joseph, with a little Pork Diane thrown in for good measure. Also using up that shrimp cocktail sauce.

Slave found no onions when fixing this, if you wish to add, it is suggested that you caramelize them first. In fact if the chops were thicker, this would be great in the crock pot on low for 5 to 6 hours!

  • 4 to 6 pork chops, 1/2  to 3/4 inch thick
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 can condensed tomato soup
  • 1 medium onion, sliced (slave omitted, had run out!)
  • shrimp cocktail sauce
  • 2 teaspoons prepared yellow mustard
  • Worcestershire sauce


Pre heat the oven to 350° Spray an 8 x 8 baking dish and set aside.

Heat oil in skillet over medium heat; season the chops with salt & pepper., then brown, about 3 minutes per side: Drain off excess fat.

In a medium bowl, combine undiluted soup, cocktail sauce, Worcestershire sauce, mustard, and cinnamon. Mix well to combine.

Spoon a light layer in the bottom of the pan.
Assemble the pork chops in a single layer and top with the rest of the sauce. Cover the pan with a piece of foil and bake for 45 minutes or until chops are tender.

(If this were a full Pork Dianne, you would leave out the cocktail sauce and for soup, would use cream of chicken, maybe some lemon juice. However that is another dish for another time.)

This can be served with a plain cooked white rice, (with the sauce from the chops poured over), perhaps some roasted corn kernels or a nice green vegetable.

slave is so happy to be able to serve my Master Indy,

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Wednesday, October 22, 2014

Swampy Joseph

Swampy Joseph
Tired of finding a nearly full bottle of shrimp cocktail sauce in the back of your refrigerator? Gee, do you think its still good? Forget it! Why not use up this wonderful age old blend in an easy way? The spiciness comes from horseradish, not chiles, so it can give a completely different taste to your same old “same olds” and still be lively.

For example, if your Master likes to host friends over for football games, serve some of these variations of a theme. Julia Child once said: “Try new recipes, learn from your mistakes, be fearless and above all have fun.”

Make Your Base:
1½ lbs of ground beef
1 can condensed low salt tomato soup
1 large jar shrimp cocktail sauce*

*Yes, you can always fall back on a favorite salsa for this, but try something different once in a while – no one will be able to guess why yours tastes so good!
The package of ground beef slave got was 2 lbs. This calls for only 1 ½ lbs so slave made and froze 2 patties of ¼ lbs each. This is how slave divided it up.
Dumped it on wax paper and flattened it out so that portions would be even. With a table knife scored it in half. Then scored that in half (to make 1½ lbs).

Then cut what was left into the two patties. ¼ lbs each. Note, slave placed them in the corner of the zipper bag then folded it over before sealing just to help get as much air out as possible.

A great way to stretch the food budget is to buy the ground beef in bulk. More than 3 lbs packages. Then freeze in this sized patties. If you need a full pound for something, just take out 4 and let thaw. Otherwise they are handy for quick hamburgers. For example at the store that slave shops at, hamburger can go for $6.99 a pound for a one pound package (popular size) However the same beef in a 4 lbs package can go for $3.99 a lbs. Do a little bit of work, save a bunch of money!

Brown (not gray) the ground beef in your skillet. Drain any excess fat after you are done. Line a sieve with three layers of paper towels, dump the beef in there and press down with more paper towels. It is important to remove as much of this grease as you can.

Wipe out and spray your crock pot. Add the beef, set on low heat.
Open the can of condensed soup and add, then pour in the shrimp cocktail sauce. Stir well with a wooden spoon.
Let this heat thoroughly (about 45 minutes to an hour)
Or if in a hurry, just dump in a pan to heat on the stove top. Let it simmer on the lowest setting for about 15 minutes. Stirring occasionally.

For sandwiches: toast some Hawaiian type rolls under the broiler for great “sloppy sliders” Serve with carrot and celery sticks and a ranch dip. 


NOTE: an easy finger food is just a stick of celery with peanut butter spread into the “grove”.

For Brunch: Heat a scoopful in a skillet. Fix some toast, cover with cheese slices and melt in the microwave. To the heated mix, stir in 3 beaten eggs. Scramble. Serve over toast
an omelet with the base as filling and maybe some cheese and or green onion.

For a lunch:
Dress this up with some chopped green pepper and sliced mushrooms to serve over pasta! (like a spaghetti). Serve it along with some garlic bread and a nice green salad.
Cook this with some red beans for a very unique and warming chilli. Just heat and sprinkle some grated cheddar on top. (remember that Steak & Shake has been serving chilli on spaghetti for decades)

Make it into a casserole by mixing in a can of diced tomatoes and some mozzarella cheese, top with a bit of provolone cheese and bake for 45 minutes in a 350 degree oven. (this is a great way to stretch any that you have left over) Serve with 2 green vegetables and a nice red wine.
Mix into a thawed bag of mixed vegetables in a skillet for about 7 minutes, then stir in a favorite type of pasta for an easy one skillet goulash!

Are you getting any ideas? Just about any ingredient you might find for any of these dishes will go with others. Try a different combination based on what your Master likes to eat. This can be used in most dishes that call for a meat sauce.
As slave has mentioned before, when browning the beef, chopped up bits of celery can take the place of any forbidden salt. Onions will make beef more tender. If onions are heated up slowly they will add sweetness! You can bring an extra crunch to the sandwiches by chopping up some water chestnuts from the “ethnic” section in the store. These are all tips we've used before.
But please, start slowly, one or two additives at a time just until you have learned what tastes good to your Master and to you.
Gee, at this rate you may never find an old bottle of shrimp cocktail sauce in your refrigerator again!


This is so very easy, You have to promise to keep it a secret! 
Serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Monday, October 20, 2014

The Pigs of Autumn

Ahh the taste of slow roasted pig as the leaves turn color and fall! Now to many, the pigs in Autumn usually refers to football games. However, to slave it brings back memories of learning to roast whole pigs over an open fire. Getting to watch them slowly twist over a bed of hardwoods overnight is an experience that delights the senses. While this is a great tradition, it just is not practical for the overwhelming majority of us.

The simple Crock Pot offers a user friendly way to cook “low and slow”. It also allows us to do most of the “work” ahead of time and is not very picky on the time when things are done. Most of the meal is cooked in one pot and clean up is fairly easy.

2 lbs. pork loin (approx)
1 butternut squash peeled and cubed
1 medium onion sliced
1 baking apple peeled, cored and sliced
½ cup dried cranberries
¾ cup unsweetened pineapple juice (juice from 20oz can of pineapple)
¼ cup soy sauce
¼ cup brown sugar
1 tbs balsamic vinegar
1 tsp ground ginger
¼ tsp garlic powder

2 tbs cornstarch
¼ cup cold water

Night before:

Slice the onion, put in zipper bag or just wrap tightly. Peel and dice the squash. Cover tightly with plastic wrap. Both go in the refrigerator overnight.

In a medium bowl mix the pineapple juice, soy sauce, brown sugar, balsamic vinegar, garlic and ginger. Stir this together well. This is your basic teriyaki sauce. Cover tightly and refrigerate overnight to blend the flavors.

In the Morning: (count the time backwards. This takes 8 hours. So if your meal is planed for 6PM, everything will have to be in the pot and covered by 10AM)

Heat 2 tbs of oil in large frying pan over medium high heat. Brown the outsides of roast about 3 minutes per side. While that is browning, wipe out and spray the crock pot. Turn it on to low heat.
When roast is a golden color on both sides, remove from heat.

Pour about ½ cup of your teriyaki sauce into a bowl large enough to hold the roast. Place the roast in and turn it around to completely coat with sauce.

Put all of the diced squash into the crock pot, then a layer of half of the onions.
Sit the roast on top of that and cover with the rest of the onions.
Pour what is left of the bowl you turned the roast in, over everything and cover.

Plan on this cooking for a total of 8 hours.
However: After 6 hours:

Peel, core and slice the apple. Mix in the dried cranberries.
Uncover the crock pot and spread this mixture over the roast. Pour the rest of the teriyaki sauce over that, re-cover and continue to cook for the last 2 hours.

Remove the roast to a platter and cover with a piece of foil. Using a slotted spoon dish out the veggie – apple mix to a large serving bowl.
Pour out the liquid from the crock pot into a sauce pan. Mix cornstarch with cold water and stir this into the liquids. Heat on stove top, stirring, until this thickens, about 2 minutes.

Remove the foil and serve the roast on a platter.
Next, a bowl of beautiful colors and aromas: the squash – apple mix with a small bowl of the thickened sauce on the side.
For an additional vegetable slave choose to roast asparagus with no sauce.
This makes a hearty table of bright harvest colors and a balance of tastes that will please your Master!

This is especially pleasing to slave to be allowed to serve this meal in honor of my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please read slave's column for Saint Louis LGBT History Project:

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Saturday, October 18, 2014

Boston Crocked Pork Butt Roast

Boston Crocked Pork Butt Roast

Saint Louis named “pork steaks” are known around the country as a Boston Butt or pork blade steak. Slave was at the store for some nice thick chops when I found this. Cut about 1½ inch thick, this “pork steak” roast was on sale. So 1½lbs of excellent pork was purchased for only $3.02!

Keep your eyes open when you are at the meat counter. Ask questions. The butcher might have just the thing that you want. He might suggest a really great alternative. In a pinch, you can also ask them cooking tips. They ARE experts and a resource you might not have thought of.

1½ lbs Pork Butt roast
or 2 large center cut pork loin chops, 1½ inch thick
2 baking apples, cored and chopped
½ cup of chopped onions
1 large (28oz) can baked beans - drained
1/3 cup brown sugar
½ teaspoon ground cinnamon
1 Tbs. yellow mustard
2 Tbs. real maple syrup
1 Tbs Worcestershire sauce

3 Tbs. Brown sugar
2 Tbs white sugar
2 Tbs kosher salt.


The night before:

Chop the onions. Core, peel and chop the apples. In a large bowl open the can of baked beans and drain. Add the onions and apples. Mix well.
Stir in: brown sugar, cinnamon, mustard, Worcestershire sauce.
Spray the ¼ measure with cooking spray. Get a paper towel very damp. Open the maple syrup and fill the ¼ cup measure to add. Before replacing the cap on the syrup, wipe it with the damp paper towel. Now the next time you go to use it, the cap will come off without a major operation!

Mix the bean bowl well to combine everything, cover and refrigerate overnight.

Wash and pat dry the pork. slave made a simple marinade out of 3 Tbs brown sugar, 2 Tbs white sugar and 2 Tbs of kosher salt. Stirred this into enough water to cover the roast. Cover and let sit overnight in the refrigerator, turning once before bedtime.

In the morning:
Wipe out the crock pot with a damp paper towel, spray, cover and set to low heat.

Drain the pork and pat it dry with paper towels.
Heat 2 tbs oil in a large skillet over medium high heat.

Brown the roast on both sides, (about 3 minutes per side). This is just to start the mallard effect, not to do the actual cooking – the crock pot will do that.

Ladle about ½ cup of the bean mixture into the crock pot. Lay in the roast, and cover with the bean-apple mixture.

Cover and cook on low 5 – 6 hours.
slave suggests you serve a crunchy green vegetable along side of this such as:

Best Roasted Brussels Sprouts

Variations include adding roasted chestnuts, thyme, or dried basil (slave used basil for that sweet touch since Brussels sprouts can occasionally be bitter.) 

  • 1 pound Brussels sprouts, rinsed, ends trimmed
  • 3 slices bacon
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 teaspoon balsamic vinegar
  • 2 Tbsp olive oil
  • kosher salt
  • 1 teaspoon dried basil
  • ¼ cup freshly grated Romano cheese (optional) 

Wash Brussels sprouts in a white vinegar bath for about 10 minutes.

Rinse and trim off the stalk from each little head. Let dry on paper towels.

Mince the garlic and set aside.

Fry up the bacon on medium heat until crisp and the bacon grease has moved out of the meat and into the pan. Take the pan off of the heat. Remove the bacon to a paper towel then break into pieces. Stir in the tiny garlic bits, bacon, and the teaspoon of balsamic vinegar.

Now preheat oven to 350°F. Letting the grease in the pan get infused with the flavors of vinegar and garlic.

Spray a non stick pie pan with cooking spray. When the oven is ready, put the sprouts into the skillet. Sprinkle with 1 teaspoon of kosher salt and stir them in the infused grease. Coat each head of the sprouts. (Reserve any left over grease)

Using a slotted spoon dish the Brussels sprouts into the pan.

Bake in oven on top rack, for 25 minutes, then stir so that the sprouts get re-coated with the oil in the pan. Add any from reserve if needed (you don't want slimy sprouts, however by using the grease, the sprouts will caramelize better. This brings out the natural sugars and insures a great taste. Cook for another 15 minutes.

Then sprinkle with Romano cheese (if using) and cook for another 5 minutes.
(This cheese is optional.) Slave adds it for when the Master you are serving only remembers the nasty tasting vegetables he was forced to eat as a child. Once He is allowed the near candy like crunch of these, He will be wanting more and you will have a great side dish for the holidays.

The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add a touch more salt to taste. (Salting sufficiently is the key to success with this recipe.)

Master Indy does like meals done in the slow cooker. Many meats that would normally be tough, seem to enjoy the low & slow approach these handy counter top appliances give. The timings are always very forgiving.

If you wish a crunchy bread to go along with this meal, try cutting open some bagels, brushing with butter, sprinkle with a touch of garlic powder and stick under the broiler for just a few minutes. This makes a quick and easy “garlic bread” alternative.

Remember when you are planning a meal be sure to consider, not only the tastes & nutritional values, but also the colors and textures of the food. Balance each! He will notice how much better everything tastes because you have taken this step but may not realize how you did it.
You will know by the look on His face. As a slave, we know the power of Master's look. True Masters don't master by yelling but rather by their facial expressions. We have all felt the pain from seeing disappointment in His eyes. Likewise, we can tell when He is genuinely satisfied. That look can send us soaring!
There may be times, His look is the only reward you get for the hard work you have done. Take a moment to focus on how much that look can mean to you. Enjoy it and thank Him for it!

Happily serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon