Friday, February 22, 2019

Delany Chicken salad

With a ton of cooked chicken left over from making stock here is another easy recipe. This is dedicated to An LGBT Hero, Samuel Delany. Read about this writer in a short article after this recipe.


This quick and easy chicken salad uses cooked chicken with onion, celery, mayonnaise and honey mustard. An added surprise is the bright taste of dried cranberries.



Ingredients:
4 cups cooked chicken
1 stalk celery, cut into ¼-inch dice
¼ cup sweet onion chopped
2 tablespoons finely chopped parsley
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon honey mustard
2 teaspoons salt
pepper to taste
½ cup dried cranberries


Directions:
Do your cutting: Chop the onion,

 dice the celery


chop up the leaves of parsley


In a large bowl mix together the chicken onion, celery, and parsley.

Stir together the mayonnaise, lemon juice, honey mustard, salt & pepper. In a large bowl mix together the dressing with the chicken & vegetables. Stir in the cranberries. Cover with plastic wrap and refrigerate to blend the flavors until ready to serve
You could also use seedless grapes in place of cranberries.


What a lively way to put left over chicken to good use.

Honored 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

 


=========================
Samuel R. Delany


An author, professor and literary critic. His work includes fiction (especially science fiction), memoir, criticism and essays on sexuality and society.
This multiple award winning writer was born in Harlem in 1942.

The civil rights pioneers Sadie and Bessie Delany were his aunts. He used their adventures as the basis for Elsie and Corry in "Atlantis: Model 1924", the opening novella in his semi-autobiographical collection Atlantis: Three Tales. His grandfather, Henry Beard Delany, was the first black Bishop of the Episcopal Church.

Delany and poet Marilyn Hacker met on their first day together in high school in September 1956, and were married five years later, due to her pregnancy (which later miscarried). Their marriage (which alternatively encompassed periods of cohabitation and separation, experiments in polyamory, and extramarital affairs with men and women conducted by both parties) endured for 14 years.

Delany has identified as gay since adolescence, though his complicated marriage with Hacker (who was aware of Delany's orientation and has identified as a lesbian since their divorce) has led some authors to classify him as bisexual.

Chip, as his friends called him, become a published science fiction author by the age of 20, though he actually finished writing that first novel (The Jewels of Aptor) while at 19, shortly after dropping out of the City College of New York after one semester.

He published nine well-regarded science fiction novels between 1962 and 1968, as well as prize-winning short stories.

In 1966, with his wife remaining in New York, Delany took an extended trip to Europe, writing in France, England, Italy, Greece, and Turkey.
After returning, Delany played and lived communally for six months on the Lower East Side with the Heavenly Breakfast, a folk-rock band.

Delany published his first eight novels with Ace Books from 1962 to 1967, culminating in Babel-17 and The Einstein Intersection, which were consecutively recognized as the year's best novel by the Science Fiction Writers of America (Nebula Awards).

Delany and Hacker lived in Marylebone, London. In 1972, Delany was a visiting writer at Wesleyan University's Center for the Humanities. During this period, he began working with sexual themes in earnest and wrote two pornographic works, one of which (Hogg) was unpublishable due to its transgressive content. Twenty years later, it found print.

Delany's eleventh and most popular novel, the million-plus-selling Dhalgren, was published in 1975 to both literary acclaim and derision from both inside and outside the science fiction community. Upon its publication, Delany returned to the United States at the behest of Leslie Fiedler to teach at the University at Buffalo in the spring of 1975.


Delany became a professor in 1988. With visiting fellowships at the University of Wisconsin–Milwaukee, the University at Albany and Cornell University. He spent 11 years as a professor of comparative literature at the University of Massachusetts Amherst, a year and a half as an English professor at the University at Buffalo, then moved to the English Department of Temple University in 2001, where he taught until his retirement in 2015.

In 1991, Delany entered a committed, nonexclusive relationship with Dennis Rickett, previously a homeless book vendor. His courtship is chronicled in the graphic memoir Bread and Wine: An Erotic Tale of New York.

It was in 1971 that Delany began dealing with sexual themes to an extent rarely equaled in serious writing. Dhalgren and Stars in My Pocket Like Grains of Sand include several sexually explicit passages, and several of his books such as Equinox, The Mad Man, Hogg and, Phallos can be considered pornography, a label Delany himself endorses.

Phallos is about the quest for happiness and security by a gay man from the island of Syracuse in the second-century reign of the Emperor Hadrian. Dark Reflections is a contemporary novel, dealing with themes of repression, old age, and the writer's unrewarded life.

He has stated that he believes to leave out the sexual practices in his writing would limit the dialog children and adults can have about it themselves, and that this lack of knowledge can kill people.

Delany grew up at a time when science fiction was gee-whiz futurism, machismo adventuring, and white, heterosexual heroes. From the beginning, Delany, pushed across those boundaries, embraced the other, and questioned received ideas about sex and intimacy. He has won some of the field’s biggest awards.


Delany’s career now spans more than half a century, dozens of novels and short stories, many of which have challenged what science fiction could or should be. Even now, when graphic sex and challenging themes are hardly unusual, Delany’s raw sexuality and his explorations of race within science fiction have the power to startle.
Surely a hero by any standards and one not limited to a “African-American” nor “LGBT” definition.

Thursday, February 21, 2019

Taking Stock!

There are certain things you need to know how to do.
A magic building block for cooking is homemade chicken stock. So set aside a weekend you want to create, learn, and fill your house with the most wonderful aromas. Yes you could BUY commercial renderings waste money and cut corners. But when you have time, why not use it to create.


This easy homemade chicken stock is the perfect base for any soup and can be added to your favorite recipes.
Be aware, first time stock makers, this stock will NOT taste like soup, bouillon, store bought stock or broth (even low-sodium), as there is NO salt in this recipe. However when you use it for a recipe, add salt and the flavors will explode. Chicken stock gains it’s flavor and nutrition from a slow-simmering of the bones. Here we add lemon juice –you wont taste it- to bring the nutrients out of the bones.



(Say on Friday night)
First step:
2-3 chicken breasts (bone in)
Pull your chicken from the refrigerator 30 minutes before cooking to take the chill off and ensure a more even cooking time.
Pre heat oven to 425 degrees, rub with oil place on cooking rack over foil lined pan


Plan on 15-18 minutes of cooking time per pound, Temp should be 160 degrees.



Add about 45 minutes plus to cool enough to handle, wrap with wax paper and place in zipper bag, place in refrigerator for 1 hour then freeze.


Saturday to make the stock!
A good chicken stock should be aromatic, have a mild savory flavor, and a body that may even coagulate slightly when chilled.
Chicken stock is usually compiled of 4 important components: chicken, water, aromatic vegetables (garlic, onions, celery, carrots), and herbs (thyme, rosemary, bay leaves).
It is entirely up to you what ingredients you decide to add to your stock; however, you will want to make sure you have included these components.


Ingredients:
5 lbs of chicken:
2 pounds chicken wings or drumsticks
4 lbs chicken
1 lbs onion Leave the skins on your onions to add great color.
½ lbs carrots include the tops
½ lbs celery include the tops
head of garlic cut in half
1 Tbs lemon juice
Several sprigs of thyme
Several sprigs of parsley

Ready?

Choose a pot taller than it is wide. Toss in chicken, wings and giblets, but never the liver. That would cloud the stock.


Add water to cover the bones and wings and bring to a boil, remove from heat and pour all this first water off.
While this is coming to a boil, do your cutting: Quarter the onions, remember leave the skins on!

Chop the celery and carrots and place in a large bowl.
Slice the head of garlic in half sideways.
 


Lay out the thyme and the parsley; Wrap with a cotton string.


Now that you have poured out the first boiling water, add the vegetables and spices, then refill with fresh water, bring back to boll, reduce to simmer.



Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Use a large ladle held parallel to the surface of the stock. If you place the stockpot off center on the burner, fat and foam will accumulate in the coolest area, making it easier to skim.
By throwing out the first boil you may find you have already taken out most of the scum and your skimming will be easy.


After 1 hour, remove the whole chicken and let it cool enough to be handled.

Don't flinch from this, it will be so easy the meat falls off the bone!
Throw out pieces of skin or grizzle. If there is doubt about a piece of meat, pitch it you will have MORE than enough. Prepare to bag and possibly freeze for casseroles and soups latter. 
 

Now add that Tbs of lemon juice – no more, don't worry you wont taste it but it will draw out all kinds of good stuff from the bones, oh by the way be sure to put them back in the still simmering stockpot. Continue to barely simmer the stock 2 hours.
When that is back in the pot, go ahead and cut up the chicken and bag it for soup use latter.
Throw out pieces of skin, Clean up the counters and wash up any prep. dishes!


Now after the cooking process is over, remove the bones and vegetables with a slotted spoon, pour the liquid through a strainer into a large pot or two.

THIS NEXT STEP IS IMPORTANT

Once the stock drops below 135 degrees, you have four hours to get it below 41 degrees (to put in refrigerator) or it is not safe. Do not let it sit on counter. If you leave it on the counter, it’ll drop to 75 in about six hours. If you put it in the refrigerator, the internal temp will still be above 75 in 4 hours.

Some say cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. However I suggest that now is the time you take the frozen cooked chicken breasts out of their bags and wrappings and plunge them into the stock. They will act like huge ice cubes but will not melt! 
 


Leave them to cool down both pots. It might take about an hour, but then you will be safe.

When stock is cooled, remove the cooked breasts and cut off the meat to bag for the soup.
Check with a thermometer to make sure temps are below at least 50 degrees before refrigerating the stock.
The next day you can remove solidified fat from surface of liquid and store in container with lid for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.

Here may I suggest home made chicken soup!

Chicken Farmhouse Soup


Ingredients

1 tablespoon unsalted butter
1 can diced potatoes
2 carrots, peeled and cut into ½ inch rounds
2 celery stalks, diced
1 yellow onion, diced
1 cup frozen peas
2-3 cups shredded chicken (use chicken from the frozen breasts and supplement if needed)
8 cups your homemade chicken broth
1 tsp salt + ½ tsp pepper to taste Remember salt will bring the flavors out now!

Directions:

Do your cutting: peel and cut the carrots, dice the celery, chop the onion.


Warm a Tbs of butter or oil in a dutch oven on the stove top.
Add the onions and stir for about 6 minutes until they start to turn translucent. 
 

Add the celery and carrots. Stir for another 4 minutes.
 


Pour 8 cups of homemade chicken stock into pot. Use this to loosen any bits on the bottom of the pan. Now add the salt & pepper. Stir in the drained potatoes and bring to a low boil then reduce heat to a simmer.
Cook for 20 minutes before adding 1 cup frozen peas and the chopped chicken meat.


Let this warm together blending the flavors. Taste and adjust. Now you have a fantastic home made soup that will cure your spots!
Soup is ready to eat once peas and chicken have warmed through. 




Is it work, yes but look what you have accomplished! You controlled the ingredients, nothing you can't pronounce! You have also controlled the salt.

You have customized it to your tastes. Plus you have some magic saved back to add to soups, rice, potatoes, vegetables, you name it.
Not to mention how wonderful the house smells now!


 


So happy to be able to serve my Master like this.

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




Sunday, February 17, 2019

High Five Pork Medallions

Tonight's meal is to honor a sports hero named Glenn Burke, a gay professional baseball player who happened to invent the “High Five”. Read more in a short article after the recipe.

Juicy pork medallions in a sour cream sauce with grapes served over pasta. A wonderful way to banish the cold wet weather from your home. Simple to make one skillet meal will be just the thing for a fancy dinner for two! Light the candles and take your medication! :-)

Ingredients
  • 2 large pork medallions cut from a roast
  • salt & fresh ground pepper
  • 1 tbsp olive oil + 1 tbsp butter
  • ½ cup chopped onion
  • 3 cloves of garlic, minced
  • 1 small can sliced mushrooms
  • 2 tbsp flour
  • 1 tsp dried thyme
  • 1½ cups chicken broth
  • ¼ cup half & half cream
  • ¼ cup sour cream
  • 1 cup seedless grapes


Instructions
I had a couple of medallions left over this week and used these, you can use any boneless pork chop as long as it is thick! Marinate the pork for at least 2-4 hours in a simple bath of 1 TBS salt and 1 Tbs maple syrup. Then drain, rinse and pat dry with paper towels.
Do your cutting first: chop or slice the onion and mince the garlic.


In a skillet, heat up 1 tbsp olive oil over medium to high heat.
Season the pork chops generously with salt and fresh ground pepper on both sides. Add the pork chops to the skillet and sear on all sides, about 3 minutes per side. Remove the chops and transfer them to a plate. 
 


To the same skillet melt 1 - 2 tbs butter. Add the onion and sliced mushrooms. Cook until soft and the moisture from the mushrooms has cooked off. Add the minced garlic, dried thyme and flour to the onion mixture and cook for 1 minute.

Stir in the chicken broth and simmer until the sauce thickens. Make sure to scrape up and stir in all the good brown bits from the bottom of the skillet.
Stir in the half & half and sour cream. 
 

Add the pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked thoroughly. The very last step is to stir in the seedless grapes to warm.
Serve over your favorite pasta with a green vegetable. 
 


So honored 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_vAT4sb0934RTMvia @amazon




====================================
Glenn Burke


Before Jason Collins, before Michael Sam, there was Glenn Burke. By becoming the first—and only—openly gay player in Major League Baseball, Glenn would become a pioneer nearly thirty years after another black Dodger rookie, Jackie Robinson.

Burke was an accomplished high school basketball star, leading the Berkeley High School Yellow Jackets to an undefeated season and the 1970 Northern California championships. He received a Northern California MVP award. Burke was named Northern California's High School Basketball Player of the Year in 1970.

Burke was considered capable of being a professional basketball player, but his first offer came from Major League Baseball. Burke was declared by scouts as the “next Willie Mays.” 

Burke was recruited by the Los Angeles Dodgers in 1972, and sent to play in the minor leagues in Utah, Washington, Connecticut, and New Mexico, before becoming an outfielder for the Dodgers in 1976.

Burke once said, “They can’t ever say now that a gay man can’t play in the majors, because I’m a gay man and I made it.” He was dubbed King Kong by his Dodgers teammates for his size and strength. Burke was always open about his sexuality. When he debuted with the Dodgers he threw a party at the Pendulum, a neighborhood gay bar.

 
 
Burke, while never publicly out with the media while playing, did nothing to hide the fact to his teammates that he was gay. 





The high five
On October 2, 1977, Burke ran onto the field to congratulate his Dodgers teammate Dusty Baker after Baker hit his 30th home run in the last game of the regular season. Burke raised his hand over his head as Baker jogged home from third base. Not knowing what to do about the upraised hand, Baker slapped it. Thus the High Five was invented! 
 
The story of that was detailed in the ESPN 30 For 30 film The High Five directed by Michael Jacobs. After retiring from baseball, Burke used the high five with other homosexual residents of the Castro district of San Francisco, where it became a symbol of gay pride and identification.

Burke was a starter on the 1977 Dodgers team that lost the World Series to the Yankees and was very popular in the clubhouse.



Burke’s association with the Dodgers was difficult. According to Burke’s 1995 autobiography “Out at Home,” general manager Al Campanis offered to pay for a $25,000 honeymoon if Burke agreed to get married. Burke refused to participate in the sham, allegedly responding, “to a woman?”

Burke decided to hang out more and more with Tommy Lasorda Jr. (“Spunky’), himself a gay man and the son of the team's manager, Tommy Lasorda. Whether the two dated or not is never clear, but their relationship was a direct defiance of Lasorda and the Dodgers, who presented a wholesome “family values” image.

The Dodgers eventually dealt Burke to the Oakland Athletics for Billy North, by some accounts a much less talented player, suggesting to many that homophobia was behind the trade. Lasorda knew how much of a homophobe the Oakland manager was. 

The trade, in 1978, was not a popular move in the Dodger clubhouse. One teammate recounted, “He was the life of the team, on the buses, in the clubhouse, everywhere.”

In Oakland, manager Billy Martin introduced Glenn Burke as a “faggot” in front of his teammates. When Burke returned for spring training with Oakland in 1980, Billy Martin made public statements about not wanting a homosexual in his clubhouse.

He was given little playing time on the A’s, and after he suffered a knee injury before the season began, the team sent him to the minors in Utah, and eventually released him from his contract. 

Burke would play his last professional baseball game on June 4, 1979. He would later write that it was more important to be himself than be a professional baseball player.

Life after Major League Baseball
Burke continued his athletic endeavors after retiring. He won medals in the 100 and 200 meter sprints in the first Gay Games in 1982 and competed in the 1986 Gay Games in basketball. Burke played for many years in the SFGSL (San Francisco Gay Softball League), playing third base for Uncle Bert's Bombers.

While “out” to many of his teammates and friends, Burke appeared to have been unwilling to come out publicly, fearing the stings of discrimination and criticism of his personal life. But threatened with disclosure by media sources, he became the first former professional baseball player to come out of the closet when he discussed his sexuality in a 1982 “Inside Sports” magazine article, “The Double Life of a Gay Dodger,” written by Michael J. Smith, with whom Burke had been lovers for six years. He also was interviewed for a landmark news story by Bryant Gumbel on “The Today Show.”

While still active in amateur competitions, Burke turned to drugs to fill the void in his life. An addiction to cocaine destroyed him both physically and financially. In 1987, his leg and foot were crushed when he was hit by a car in San Francisco. After the accident, his life declined rapidly. He was arrested and jailed for drugs and lived on the streets of San Francisco for a number of years.

He spent his final months with his sister in Oakland. He died May 30, 1995, of AIDS complications at Fairmont Hospital in San Leandro, California, at age 42.

Glenn Burke helped to break the stereotype about same-gender loving men in professional sports. His pioneering courage and honesty is often cited as inspiration by other athletes who are struggling to be open about their sexual orientation.
We remember Glenn Burke in recognition for his pioneering honesty, his impressive athletic accomplishments, and his many contributions to our community.