D'Anne's Roasted Stew

Tonight's hearty stew is named for LGBT hero Denise D’Anne an early advocate for rights and recognition. Read about her in a quick article after the recipe.

Here is a simple recipe that bakes in the oven so you don't have to stand over it to get that old time taste. It is just in time for the latest storm, stay warm!

Ingredients:

¼ cup flour, or as needed

1 tsp paprika

2 lbs beef roast

2 tablespoons olive oil

2 onions, chopped

1 stalk celery, chopped

2 carrots, peeled and chopped

4 cloves garlic, minced

2 cups beef broth low salt

salt and pepper to taste

Directions

Take the roast out of the refrigerator and sprinkle well with salt. Let sit to come to room temperature, about 30 mins.

Chop the onion, celery and carrots, trim any big places of fat off the roast.

Remove top rack in oven to make sure the dutch oven fits, then preheat to 300 degrees F .

Wipe off the meat with a paper towel to dry. With a carving knife slice the roast side wise into half to make thinner like you were cutting a hot dog bun open.

Heat oil in a dutch oven.

Pour flour into a dish and mix with paprika. Turn beef in flour, shaking meat to remove excess flour. Brown meat on both sides, about 5 minutes per batch. Transfer beef to a plate. Do the second piece. Remove to cutting board.

Add onion, celery, and carrots to the dutch oven, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.

Pour in ½ cup of broth. Stir up the fond from bottom of pot.

While that cooks, carve up the meat into cubes about 1 and a half inches in size.

Return beef to pot, pour in the 2 cups of broth and cover.

Bake in the preheated oven until beef is tender, 1½ to 2 hours. Season to taste with salt and pepper.

This hearty meal is just fine served in a big bowl. Some prefer to serve it over mashed potatoes or even rice as we did here. Your choice.

For our music: https://www.youtube.com/watch?v=FsvCIOZTfV0 Before The Parade Passes By

So happy to be serving my Master Indy:

socialslave

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 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

=================================

Denise D’Anne

Ms. D'Anne was born Anthony Albanese in New York City in 1933. Originally from Brooklyn, she spent most of her childhood on the East Side of Manhattan in an Italian immigrant community of modest means.

Her mother was a chef, who instilled in Ms. D'Anne a lifelong interest in fine food.

As “Anthony”, Ms. D'Anne served in the U.S. Army in Europe, and in the early 1950s settled in Los Angeles, where she worked for a railroad company and earned a degree in political science from Los Angeles City College.

Ms. D'Anne realigned her gender identity in 1968, and was an early pioneer in the transgender movement.

She arrived in San Francisco in 1970, and became a city employee in what would become the Department of Human Services. She was a member of Service Employees International Union Local 400, where she served as shop steward, editor of the Local 400 newspaper, and a member of the executive board. She helped write new bylaws that, at her insistence, included a clause banning discrimination based on sexual orientation.

Ms. D'Anne defended union interests on local and state ballot initiatives, and took a leadership role in the fight for pay equity. In addition to speaking in various forums, she contributed op-ed pieces defending the rights of workers, especially women and minorities.

She served as Milk club co-president in 2010 with David Waggoner. He remarked: "She was a powerhouse and a trailblazer and it was an honor to serve with her as a co-president of the Milk club. She is one of the last in a long line of trans and gender-nonconforming legends of San Francisco, from Vicki Marlane to José Sarria. I am grateful to have known her and to have witnessed her unreserved passion for justice for all."

Gabriel Haaland, a trans man and a former Milk club president, said

"She was a lifelong champion for the environment, labor, the LGBT community, renters, and so many social justice causes.

"She consistently pushed us all to do the right thing, and spent her entire life in service to the community,"

In 2019, the San Francisco Living Wage Coalition honored her as Labor Woman of the Year.

As an active member of the National Organization for Women for many years, Ms. D'Anne worked to pass the city ordinance establishing the Commission on the Status of Women. She also helped establish the Women's Building and the Women's Credit Union, and was an executive board member of the Democratic Women's Forum, her obituary noted.

An early activist for environmental issues, Ms. D'Anne is a former president of San Francisco Community Recyclers. For a while she had a local radio program on environmental issues, where she was known as the "Green Lady." She helped write the Sustainable Plan for the city of San Francisco.

In 2007, San Francisco Tomorrow honored her as an Unsung Hero for her role as a pioneer in the city's recycling program.

She was a delegate to the San Francisco Labor Council. She ran unsuccessfully for the San Francisco Board of Supervisors, citywide in 1998 and in District 6 in 2002.

Denise D'Anne, past in 2020. She was 86.

A cause of death was not given by Geoffrey Scott, who was an "adopted" grandson of Ms. D'Anne's. Ms. D'Anne died at her home in the city's Mission district, he said.

"I met her in 1995 and everyone would call her 'grandma' at the recycling center," Scott told the Bay Area Reporter in a phone interview September 3. "We informally adopted each other."

Unfortunately, Ms. D'Anne left behind no living relatives. In her final years Scott and his partner, David Scott, cared for her. She was well-loved in San Francisco, not just in the LGBTQ community but also among environmental and labor activists of all persuasions.

"She was really proud of who she was," Geoffrey Scott said.

 Most of us grew up with the red & white cans of Chicken Noodle Soup. It was quick, easy and cheap. But the liquid was tinny, the noodles were almost disintegrated and the chicken was hard to find. Yet still, this soup is claimed to have healing powers besides being the perfect companion to a peanut butter and jelly sandwich.

Lets enjoy some home made soup, the kind that centuries of mothers relied on for healthy children and warm full tummies to fight off the cold weather. This quick recipe is simple, easy and will make you want to forget that old can.

Ingredients:

about 2 lbs of chicken thighs, (with bone)

1 large yellow onion

1 carrot

1 stalk celery

½ tsp thyme

42 oz of quality chicken broth. (Go for the good stuff)

1 TBS oil

1/3 package of linguine noodles

Directions:

Pat each chicken thigh dry with paper towels.

Sprinkle with salt & pepper.

Let chicken come to room temperature.(about ½ hour)

Chop the onion, celery, and carrot into ½ inch pieces. So they will fit nicely in a spoon.

In a large dutch oven, spoon in the oil. Place chicken skin side down, THEN put the dutch oven on stove top and set burner to medium. Do not cover. Let the pieces brown for at least 10 mins. The chicken will release when it is ready.

Don't skip this is an important step as it creates “fond” in the bottom of the pot. Fond means FLAVOR!

Remove chicken to plate.

Now add about ½ cup of the broth and use a spatula to scrape up all those brown bits from the bottom.

Add the onion, celery, and carrot to the pot. Stir in the thyme. Place the pieces of chicken, brown side up, on that bed.

Pour the rest of the broth around the chicken and bring to boil, then reduce heat to a simmer and cover.

Let simmer for 20 mins and check chicken with thermometer, it needs to be above 175 degrees.

Remove the chicken to a plate to slightly cool so you can work it.

After maybe 10 mins, remove the skin and cut the meat from the bones.

I think it tastes better when diced into the same sized pieces as the celery, onion, and carrot.

Return the meat to the pot along with any juice drained onto the plate.

Now cut the dry linguine noodles into about 1.5 inch pieces, or just break apart. Add this to the soup so that the noodles cook and imparts their starch to the liquid. This will take about 10 mins. (check with the box to make sure of the time)

Taste test for salt & pepper. I do this after the soup is basically cooked so I know how salty it has become.

Served with a peanut butter and jelly as well as a pimento cheese sandwich.

Enjoy!

So happy to be serving my Master Indy with homemade food.

socialslave

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

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Slave's City Chicken

The idea behind it is to make the pork look like it's chicken by giving it a good coat of breading and sticking them on a skewer. In a way, it is pork in drag! This City Chicken guarantees the best and fork-tender meat always!

This is a regional dish that is made in the 1930's when it was hard to find chicken in the city. Make sure to give this a try very soon. Now then, where is that lipstick?

INGREDIENTS

3 tablespoons olive oil or vegetable oil

2 pounds boneless pork (here we used pork steaks) cut into 18 (1½ inch) chunks

12 skewers (if using wooden ones, soak 15 minutes before using)

2 eggs, beaten with 1 tablespoon water

¼ tsp smoked paprika

¼ c. all-purpose flour, seasoned with salt and pepper

½ c. dry bread crumbs

½ c. chicken stock

2 TBS Better Than Bullion garlic flavor.

pork gravy

Directions:

Prepare this early, it takes some time. For a 5 PM dinner start at 12:30PM

Using a cooking spray, grease a glass baking dish, and set it aside.

Slice an onion and scatter into the bottom of the baking dish, and pour in the chicken stock.

In separate shallow plates, place the flour seasoned with salt, pepper, and paprika: The eggs: and the breadcrumbs.

(12:45PM) Soak your skewers in water for 15 minutes at least so they don't burn.

Place meat in freezer for those 15 mins. It will be easier to handle and cut. Cut meat into 1.5 inch hunks.

(1PM) Thread 4 chunks of meat close together onto each skewer, and place on wax paper. Use 2 skewers slightly apart so the meat will not twist around. Lightly sprinkle with salt and pepper on both sides and smear with Better Than Bullion roasted garlic.

Let sit for 45 mins to come to room temperature.

Preheat oven to 325 degrees F.

(1:45PM) First, dust each skewerful with seasoned flour and shake the excess off. Next, dip each skewer into the eggs, then dredge in breadcrumbs. Place back on wax paper while you prepare the rest.

Let stand for 15 minutes! No cheating on this!

This will let the coating adhere to the meat.

(2PM) Heat 2 TBS oil in a nonstick pan over medium-high heat. Once hot, sear the breaded pork on each side until nicely browned.

Arrange skewers on the bed of onion, leaving a bit of space between each skewer.

(2:25PM) Place in the preheated oven and bake for about 1½ to 2 hours, or until pork is fork-tender.

Remove the skewers from the oven when done and place on platter.

This should give time to make mashed potatoes, gravy, and zap a green veggie.

Enjoy!

For our music: https://www.youtube.com/watch?v=seB5BYvkMXk 1930: 78rpm Puttin on the Ritz

So happy to be serving my Master Indy

socialslave

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 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Judge Braxton Craven Oven Baked Chicken Breast

Tonight's recipe was named to honor an important federal Judge whose 1964 opinion was an important step in the fight for LGBT rights. Read about it for interesting dinner conversations.

Here is a simple yet very juicy recipe for roasting chicken breasts. A touch of sweet, a touch of heat. It should be a big hit from your kitchen.

Ingredients

4 TBS brown sugar, packed

1½ tsp paprika

1 tsp Old Bay seasoning

1 tsp salt

¼ tsp black pepper, to taste

½ tsp garlic powder

½ tsp onion powder

4 large chicken breasts (7oz each)

4 TBS butter

½ tsp Better Than Bullion roasted garlic

Directions:

Preheat oven to 425°F

Most recipes will have you pound out the white meat, here we prefer to slice the beasts side-wise like opening a hot dog bun. Leaving each piece about ¾ inch thick and still very juicy.

Make sure your fillets are all the same thickness to ensure even cooking.

 

 Combine sugar, paprika, Old Bay, powders, salt and pepper in a large bowl. Press each piece into the mixture on both sides to coat well. Let sit while oven pre-heats.

Melt the butter in microwave and add the better than bullion and mix well.

This is a good time to start the green vegetables, either green beans or broccoli. In a large bowl microwave the frozen vegetables for only 1:40 on HIGH. Sprinkle with salt, garlic powder, and a pinch of sugar. Add some olive oil and mix well. Pour out on a foil lined baking sheet.

Line a baking pan with aluminum foil. Add the chicken and pat on any remaining powder mix Drizzle the chicken with the melted garlic butter.

Bake chicken along side of the vegetables in preheated oven for 25 minutes, or until internal temperature is 165°F using a meat thermometer.

Remove the green vegetable. Turn oven to broil and let cook for 2 – 3 minutes until golden and crisp.

Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Fix some brown rice as a side with the green vegetable.

For our music tonight from 1964: https://www.youtube.com/watch?v=D7f9hsFrKUY Little Old Lady From Pasadena

So happy to be serving my Master Indy.

socialslave

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 

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

 

 

====================

Born in Lenoir, North Carolina, J. Braxton Craven received a Bachelor of Laws from Harvard Law School in 1942. He was in a private practice of law until 1956. Governor Luther Hodges appointed him a special judge of the North Carolina Superior Court, where he served from 1956 to 1961.

Craven was nominated by President John F. Kennedy on July 24, 1961, to the United States District Court for the Western District of North Carolina. He served as Chief Judge from 1962 to 1966.

Craven was latter nominated by President Lyndon B. Johnson to the United States Court of Appeals for the Fourth Circuit where he served until his death in 1977.

It was during his tenure as Chief Judge of the Western District of North Carolina that he struck a blow for LGBT rights that set in motion a slow change in attitudes.

Have you never heard of it? Well here is how it played out five years before the Stonewall Uprising.

January 8, 1962, Max Perkins and Robert McCorkle were arrested in Charlotte, North Carolina, on the charge that they “did unlawfully, willfully, maliciously and feloniously commit the abominable and detestable crime against nature with each other.” This is the North Carolina statute that they were arrested under in 1962, a 429-year-old law carried over from England, which was only slightly changed in 1869 to remove the death penalty.

Robert McCorkle pleaded no contest and received the minimum sentence under the archaic law of 5 to 7 years in prison. Perkins, however pleaded innocent. The jury found Perkins guilty, and the same judge who sentenced McCorkle earlier to 5 to 7 years sentenced Perkins to 20 to 30 years in prison.

Perkins appealed and the case went to Federal Court, and on October 5, 1964, Federal Judge J. Braxton Craven ruled that Perkins was wrongly convicted.

This was nearly unprecedented at the time!

Maxine Doyle Perkins, who was referred to in the court and media as a “homosexual,” a “transvestite,” a “female impersonator,” and a man (“Max”) who dressed like a woman, was arrested and convicted for engaging in oral sex with Robert McCorkle in Charlotte.

Judge Craven found that if the statute outlawing the “detestable crime” was a new one, it would be unconstitutionally vague. Craven also found that the specific crime being outlawed was “buggery”; Perkins’s “detestable crime” was fellatio. He also found that Perkins’s excessive punishment, when compared to McCorkle’s, was obviously imposed because “his 'not guilty' plea inconvenienced the court and that he was punished for it.”

Judge Craven ordered Perkins released before concluding in his official opinion:

“Is it not time to redraft a criminal statute first enacted in 1533? And if so, cannot the criminal law draftsmen be helped by those best informed on the subject — medical doctors — in attempting to classify offenders? Is there any public purpose served by a possible sixty year maximum or even five year minimum imprisonment of the occasional or one-time homosexual without treatment, and if so, what is it? Are homosexuals twice as dangerous to society as second-degree murderers — as indicated by the maximum punishment for each offense? Is there a good reason why a person convicted of a single homosexual act with another adult may be imprisoned six times as long as an abortionist, thirty times as long as one who takes indecent liberties with children, thirty times as long as the drunk driver — even though serious personal injury and property damage results — twice as long as an armed bank robber, three times as long as a train robber, ten times as along as one who feloniously breaks and enters a store, and 730 times as long as the public drunk?

These questions, and others like them, need to be answered.”

In the end Robert Perkins received a new trial and was found not guilty.

The ruling in favor of Perkins, however, was not exactly a shining example of gender or sexual enlightenment. After noting that “putting Perkins into the North Carolina prison system is a little like throwing Brer Rabbit into the briarpatch” since the “prison environment…provides an outlet for the gratification of sexually-deviate desires,”

Over the next few decades more North Carolinians were arrested, charged, convicted, and imprisoned for consensual crimes against nature (same-sex and cross-sex). Although there were a significant number of court challenges, the state’s law remained valid until 2003, when the Supreme Court overturned sodomy laws in Lawrence v. Texas.

This one event was part of what was becoming a slow change in public opinion and legal rights. In our history of fighting for LGBT rights, most of our victories were in the courtroom not the ballot box.

We should remember that at this time you could still be arrested for looking the wrong way in the rest room. You could be beaten to death and the murders set free with cheering, after entering a “homosexual panic” defense. It has been a long dark journey. Let us not forget those who played a part along the way. 

 

Bewitched Eggs

Here is a different take on this classic finger food that will stand out in any pot luck or game night.

Ingredients:

6 hard cooked eggs, shelled and cut in half but the yolks left in.

3 TBS mayonnaise

1 tsp “Better Than Bullion” roasted garlic (or ½ tsp garlic powder)

2 - 3 slices bacon

½ tsp bacon seasoning

Directions:

Use your favorite method of hard boiling eggs, except stop just

30 seconds before normal for hard cooked. This should let the yolks remain a little “gummy” and a bit darker without endangering the shelling process. If you have troubles with this, just go ahead and fix them normally.

When shelled, cut in half to cool but leave the yolks in the whites.

Cook up the slices of bacon. I wrap them in paper towels and microwave for 1:40 on high, but again play and find just how you like the bacon. Let cool and slice into tiny pieces about ¼ inch wide.

In a small bowl mix the mayonnaise and the garlic. (It is now aioli!)

Using a spoon scoop out the aioli and scrape it on top of the egg. It should fit nicely mounded.

Sprinkle with the pieces of bacon and dust with the bacon seasoning.

 It is just that easy!

~~~~~~~~~~~~~~~~~~~

Now if you were making the old fashioned deviled eggs you would have removed the yolks and mixed in mayo and mustard, and maybe some pickle relish and spooned this into a small zipper bag. Then cut of just the tip of a corner and used this to pipe the mixture into the egg whites. No muss, no fuss.

If you like you could even experiment with different types of mixtures. Say one batch you brown up ½ cup of loose sausage or less, and add ¼ cup of shredded Gouda cheese or less mix with cream cheese instead of mayonnaise. Dust with oregano.

If your tastes go for spicy, mix in finely cut jalapeno peppers, stone ground mustard and dust with cayenne.

How about a Philly taste with browned onions cut up with a touch of shredded deli roast beef and provolone cheese. Dusted with season salt.

Get the ideas flowing. Take a favorite dish, use 2 components finely cut and mix into the yolk mixture, maybe this time use plain Greek style yogurt... Dust with a seasoning that fits with the dish.

Experiment! Eggs are not that expensive and you might be surprised what you'll come up with.

Above all have fun in the kitchen. Sing! It does make the food taste better!

For our music: https://www.youtube.com/watch?v=ubjBU62aWbo Norman Sue Thompson

socialslave

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

 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon